HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Alternately mix in applesauce and eggs. Gently fold in mashed bananas. Pour in greased loaf pan. Dust loaf lightly with sugar. Bake in a 375° oven for 30 to 35 minutes.
Brown sausage and drain. To grease, add stew beef, onion and garlic. Brown meat and add ketchup. Cook until the ketchup turns brown (about 5 minutes). Add consomme and parsley. Cook about 10 minutes more.
Melt Crisco in a heavy skillet. Add apple and onion; cook gently for 5 minutes. Sprinkle curry powder and flour over mixture until blended. Remove from heat and gradually add chicken broth and lemon juice. Then add cream and mix well. Return to fire and cook until thick. Add salt and pepper. Add shrimp, raisins and chutney; simmer for 15 minutes. Do not overcook. Serves 4 to 5.
Combine flour, sugar, chocolate, cinnamon, baking soda, salt and baking powder. Add pineapple syrup, eggs, oil and vanilla. Mix well at medium speed for 3 minutes. Add pineapple, carrots, pecans and coconut, if desired. Pour batter into buttered and floured tube pan. Bake at 350° for 75 to 90 minutes. Cool for 10 minutes. Frost with a cream cheese frosting.
Line an 11 x 17-inch jelly roll pan with aluminum foil (dull side up). Make 1 layer of crackers.
Put margarine in pot and saute onions and celery until clear. Add potatoes, water and all remaining ingredients, except the milk. Cook until potatoes are tender. Take half of mixture and blend until smooth; return to boil and add milk. Simmer for 10 minutes.
Soak cucumbers and onions 1 hour in salt and ice (1/4 bag). Rinse quickly and drain. Pick out any chunks of ice left. Heat vinegar, sugar, mustard seed, celery seed and turmeric and ginger to boil. Add onions and cucumbers quickly. Return to boiling point; boil 3 minutes exactly. Pack into 6 sterilized hot pint jars; seal with covers and cover with towel. (They will vacuum pack themselves.)
Mix margarine and egg together, add flour and sugar. Mix in 3 additions. Drop by teaspoonful onto ungreased cookie sheet, crisscross with wet fork. Add sprinkles and bake at 350° until edges are light gold. Cool on cake rack. Remove from pan and store in tightly covered container.
Combine sugar, butter, cocoa, milk, and peanut butter, and boil for 1 minute. Remove from heat. Stir in vanilla, powdered sugar and oats.
Combine all ingredients. Marinate boneless chicken for 24 hours in the fridge. Grill chicken and baste with the marinade.
Bring sugar, vinegar, water and salt to a boil. Add dill weed. Pour hot mixture over sliced onions in a refrigerator jar. Cover with lid; refrigerate until used. Best to shake jar several times while cooling so marinade covers all onions.
Cream butter and brown or white sugar. Add cinnamon, flour, pecans and bread or cake crumbs (moistened with cold water). Spread 1/2 of mix in baking pan.
Combine potatoes, onions and sweet pickles. Mix mayonnaise, sugar, vinegar, mustard and salt to taste. Pour over potatoes and mix well. Add chopped eggs and mix.
Beat all ingredients at high speed for 7 to 10 minutes. Use immediately. Reheating will not restore texture so keep icing covered with a damp cloth; for making decorations and flowers that last. It's a smooth hard drying icing.
Mix all in 6 to 8-quart pot and stir constantly over heat until boiling point is reached. Cover tightly and let set for a while before serving.
Scald enough glasses and lids for 1 1/2 quarts jam; drain. In a 6 to 8-quart kettle, stir the blueberries, lemon juice and fruit pectin. Cook over high heat, stirring constantly, until mixture boils. Stir in sugar and corn syrup. Stirring constantly, bring to a full boil; boil 1 minute. Remove jam from heat. Skim off foam. Stir occasionally for 5 minutes, skimming off foam as it rises to the surface. Fill glasses quickly, leaving 1/2-inch space at top. Cover immediately with a 1/8-inch thick layer of melted paraffin. Cool. Cover. Makes about 1 1/2 quarts.
Mix the English spread and butter together; add tuna. Spread onto opened English muffins. Bake on a cookie sheet open-faced for 20 minutes at 400°. Makes 12.
Mix margarine with cream cheese and powdered sugar. Cream pudding in large bowl together with milk. Fold in Cool Whip. Use 8-inch flowerpot. Make sure you plug holes. Layer crumbs and mixture into clean, new pot, beginning and ending with crumbs. Refrigerate overnight to set. Garnish with several gummy worms and an artificial flower. Can serve with clean new trowel.
Combine fruit with sugar in a bowl; set aside. Put butter in an 11 x 8 x 2 1/2-inch baking dish. Place in a 350° oven to melt butter. Butter should be bubbly, but not brown.
Drain and wash shrimp. Mash shrimp until light and flaky with a fork. Add shrimp to softened cream cheese. Mix thoroughly. Form into ball. Wrap in waxed paper and chill several hours or overnight. Right before serving, top shrimp ball with cocktail sauce. Serve with crackers.
In a small bowl, add sherry to beaten egg yolks. Melt butter in medium saucepan and add cream; allow to boil gently for 30 seconds. Add lobster meat and again let reach a gentle boil. Add egg yolk mixture and season with salt and cayenne. Cook until thickened, stirring constantly. A small amount of flour may be added if more thickening is needed. Serve on buttered toast for 4 people. If using pastry shells, size of pastry shells will determine how many people can be served.
Melt margarine and butter in a 9 x 13-inch pan. Add all other ingredients, except shrimp and bread. You may want to use less red pepper and black pepper to be less spicy. Adjust to your taste. Stir ingredients and add shrimp. Bake at 450° for 15 to 20 minutes. Serve with the bread to dip into the butter sauce.
Mix together flour, Crisco and salt until crumbly. Mix water and flour to paste. Add to mixture and roll out. Makes 1 (2-crust 9-inch) pie.
Saute onions in chicken fat, add rice and mix. Put few drops of soy sauce in, add mushrooms and chicken soup. Let set 5 minutes before serving. Serves 6.
Mix 3/4 cup sugar with 2 tablespoons cinnamon. Roll each piece of biscuit quarter in this sugar mixture. Place layer of these in tube pan that has been buttered. Sprinkle nuts over each layer.
Stir Miracle Whip and sugar together. Layer cauliflower in 13 x 9-inch pan. Spread 1/3 cup of Miracle Whip mixture over the top. Next layer in order: peas, onions, 1/3 cup Miracle Whip, cabbage, remaining Miracle Whip. Top with cheese and bacon. Seal tightly and refrigerate overnight. Stir if desired before serving. Serves 12 people.
Put buttermilk in blender, add onion. In a mixing bowl, combine all ingredients except the tomato juice or water. Add the tomato juice or water until it is thick enough to spoon. Drop spoon sized portion into 1 inch of preheated hot grease until golden brown, turning once.
In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat. Stir in gelatin until dissolved. Cool. Arrange peaches in crust. Pour filling over peaches. Chill until set, about 2 hours.
Combine dry ingredients in large mixing bowl. Add remaining ingredients except for boiling water. Beat at medium speed 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into a greased 9 13 pan and bake at 350° for 35 - 40 minute or until cake tester inserted in the center comes out clean. Cool and top with our favorite frosting.
Dissolve yeast in warm water. Add shortening, salt, sugar and flour; mix well. Pour out onto floured board; roll and cut out. Place in greased pan; grease top. Let rise in warm place until doubled in size (about 1 hour). Bake in moderate hot oven at 350° until brown.
Mix beef, bread crumbs, onion, parsley, salt, sugar, allspice, nutmeg and egg. Form into 24 meatballs; brown in butter. Pour off excess drippings. Stir in soup, water and minced pickle. Cover and cook over low heat 20 minutes, stirring often.
Chop garlic and saute in small amount of olive oil until golden. Add chicken bouillon, diluted in hot water or chicken broth. Add one fresh tomato, skinned and cut up. Simmer about 10 minutes, covered. Add broccoli cuts, cover and simmer until broccoli is cooked. Cook pasta according to directions on box; drain. Pour broccoli/garlic mixture over pasta. May use Parmesan cheese when served.
Brown beef cubes. Transfer to Dutch oven. Rinse skillet with cup of hot water and add to meat. Chop bacon or salt pork and fry in skillet. Add onions. Cook about 5 minutes. Stir in paprika. Stir into beef. Add uncooked green peppers and caraway seed. Cook slowly 2 hours, or until meat is tender. Stir in tomato paste and salt to taste.
Wash strawberries. Remove and discard caps. Puree berries in blender or food processor; set aside. In a large bowl, beat eggs until thick and lemon colored. Beat in sugar, half and half, vanilla and whipping cream. Stir in blended strawberries. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.
Pour boiling water over oats; cover and let stand for 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture. Mix well. Sift dry ingredients and add to creamed mixture. Mix well. Pour into well-greased and floured 9-inch square or jelly roll pan. Bake in preheated oven at 350° until toothpick inserted comes out clean.
In bowl, stir together flour, baking soda and salt. In medium saucepan, combine sugar, butter and water. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Stir in eggs and vanilla until blended. Gradually add flour mixture, blending well. Stir in remaining 1 cup chips and nuts, if desired. Pour batter into a greased 9-inch square baking pan. Bake 25 to 30 minutes at 325° or until brownies begin to pull away from sides of pan. Cool completely. Cut in squares. Makes about 1 1/2 dozen brownies.
Fry bacon until crisp. Remove from pan. Put onion into hot bacon grease. Dip liver in flour (both sides); cook liver. Remove from pan.
Layer the dip in order listed in a casserole dish. Keep refrigerated until served. Then serve with favorite chips. Plain tortilla chips taste yummy with this dip.
Bake cornbread according to package directions. Cool and break into pieces in a large bowl. Add remaining ingredients; toss and chill for 2 hours or longer before serving.
Mix beer, wine, Italian dressing, hot sauce and some water together and cover chicken and sausage completely in lasagna pan. Let marinate for 2 or 3 days covered in the refrigerator.
Heat oil. Add onion and garlic. Saute until golden brown. Add meat and brown. Sprinkle flour over meat and onion. Add tomato sauce, water, vinegar, chili powder, salt and pepper. Simmer 20 minutes. Line greased casserole with some sauce. Add tortilla and top with grated cheese and sauce. Repeat another layer. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Mix well and let set at least 1 hour or overnight. Serve in a hollowed-out round Hawaiian Bread bowl. Use the bread you removed from bowl for dipping.
Bring first 3 ingredients to boil. Add cornstarch; mix with water. Pour into boiling contents and let thicken.
In 2-quart saucepan, combine sugar, brown sugar and butter. Cook over low heat, stirring occasionally, until butter is melted and sugar is dissolved (6 to 8 minutes).
Place cabbage leaves in a container and cover with boiling water. Let stand for 5 minutes. Combine ground beef, salt, pepper, rice, poultry seasoning, onion and egg. Mix well.	Cut center stem from cabbage leaf and place 1/12 of beef mixture into center of each leaf. Roll up and secure with a toothpick.	Heat oil in a large pot and brown each cabbage roll. Mix tomato sauce, brown sugar, water and lemon juice and pour over cabbage rolls. Simmer on low heat for 1 hr.
Bring water to a rolling boil. Add allspice, cloves, cinnamon and tea. Stir well. Turn off and steep 20 minutes. Strain, or spices and tea can be put in tea ball. Add lemon juice, orange juice and sugar. Mix well.
Saute onion, garlic and pepper until tender. Add zucchini and saute a few minutes.
Melt butter. Stir in brown sugar; cream until smooth. Stir in coconut and pecans. Spread over top of warm cake. Broil 2 to 3 minutes, or until bubbly. Cool cake slightly on wire rack before cutting. There will be enough to frost a 9-inch square cake.
Mix all ingredients. Form into balls (golf ball size). Bake at 350° for 30 minutes. Drain off any grease. Add Barbecue Sauce and bake 30 more minutes.
Let opened beer stand for a few minutes or it will foam up when added to mixture. Shell and clean shrimp and split partially down back. Open and flatten slightly. Lightly mix flour and seasonings. Mix beer and egg together. Don't over mix. Dip shrimp in batter then flour mixture. Deep fry at 375 degrees until lightly browned. Drain and serve with favorite seafood sauce.
Mix together all ingredients and spread evenly onto 10-inch tortilla shells (uncooked). Roll shell into roll like a jelly roll. Let chill and slice into bite size pieces. Dip into salsa.
Preheat oven to 350°. Butter deep 9 x 13-inch baking dish. Butter bread slices. Make 5 sandwiches with cheese. Cut into quarters. Lay in baking dish. Sprinkle each layer with sage. Beat eggs with milk; add salt and pepper to taste. Pour over sandwiches. Let stand 1 hour. Bake 35 minutes or until set.
Melt chocolate in the boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add chocolate and vanilla. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well after each addition. Beat until batter is smooth. Beat egg whites until stiff; fold into batter. Pour into 3 baking pans. Bake at 350° for 30 minutes.
Fry onion rings and green peppers in shortening. Add frankfurters, tomatoes, salt and pepper. Pour into an 8 x 8-inch baking dish. Prepare corn muffin mix as directed on package. Spoon carefully over frankfurter mixture. Bake at 400° for 20 to 25 minutes. Yield: 4 to 6 servings.
Slice fillets diagonally into 1-inch wide strips; set aside. Combine flour, salt and pepper; set aside. Combine egg and milk; beat well and set aside. Combine cracker crumbs and cornmeal, stirring well. Dredge catfish strips in flour mixture; dip in egg mixture and coat with crumb mixture. Pour oil to a depth of 1 1/2 inches in a heavy skillet. Fry catfish strips a few at a time in hot oil (375°) over medium-high heat 3 to 5 minutes or until golden. Drain on paper towels. Serve with tartar sauce. Yields 6 servings.
Dissolve chicken bouillon cubes in boiling water. Add the onion powder and lemon juice to this. Mix this with softened cream cheese and blend well.
Mix 1/2 cup enchilada sauce with bread crumbs. Add salt. Add meat and mix well. Shape into 1-inch balls. Place on shallow cookie sheet. Makes about 60 balls. Bake, uncovered, in 350° oven for 18 to 20 minutes.
In large bowl, combine chicken, celery, dates, sour cream, juices, onions, pimiento, salt and pepper sauce to taste. Garnish with oranges and almonds. Serves 4 to 6.
Slice potatoes and cover bottom of pan; cover with pork chops, salt and pepper. Heat 1 can cream of mushroom soup and pour over pork chops. Bake in oven at 375° for 30 to 45 minutes.
Melt butter in a 9-inch square pan. Spread mincemeat and nuts over butter.
Bring all ingredients except 1 of the cartons of whipping cream to a boil and gradually stir in the remaining 1/2 pint whipping cream. Cook to hard ball (250°) stage and pour into greased pan. Let cool; cut into squares and wrap in waxed paper.
Prepare hamburger patties and season with salt. Place patty in double thickness, heavy-duty aluminum foil, large enough to enclose patty. Place vegetable slices on patties and sprinkle with onion soup mix; add a pat of butter.
Mix first 4 ingredients and microwave to slow boiling point. Stir in pecans and Rice Krispies. When cool, form into small balls and roll in powdered sugar. Energy saver.
Use a 9-inch pre-made crust. Cream together cream cheese, 1/4 cup sugar and sour cream. Place on bottom of pie crust.
Combine first 3 ingredients and drop by spoonfuls onto ungreased cookie sheet. Bake at 450° for 7 to 9 minutes. Remove when browned. Brush tops with garlic butter.
Cream butter until light and fluffy. Add orange juice and powdered sugar; beat until thoroughly blended. Makes about 2 cups.
Combine first 8 ingredients. Chill until serving time. Stir in coconut chips. Pile on salad greens and garnish with additional chips. Makes 6 servings.
Combine margarine, brown sugar and flour and press in ungreased pan. Bake in 325° oven for 30 minutes; cool. Soften gelatin in water. Combine white sugar and juice drained from cherries and water to make 1/2 cup. Bring to a boil and boil for 2 minutes. Remove and stir in softened gelatin. Beat at medium speed until very stiff, about 20 minutes. (Mixture climbs beaters as it thickens.) Fold in cherries, nuts, food coloring and almond extract. Spread on top of baked crust. Let stand at room temperature until it sets.
Peel hard-cooked eggs. Combine sausage, parsley, sage, salt and pepper in a large mixing bowl. Mix well. Divide sausage mixture. Press meat mixture around egg with hand, keeping the oval sausage shape. Sprinkle eggs with flour, coating lightly on all sides. Dip into beaten egg and roll in crumbs. Heat oil in deep fryer or deep heavy pan to 350° on deep fat thermometer. Cook one egg at a time for about 4 to 5 minutes until brown. Drain, cool and refrigerate. Serve hot or slice in half and serve cold.
Stir all ingredients together, spoon mixture into won ton squares and wrap. Deep fry for 5 sec. each.
Cook macaroni. Mix Italian dressing with macaroni while hot. Cool and add cooked chicken breast. Mix remaining ingredients and add to mixture and chill. Serves 6.
Cook and drain macaroni; drain shrimp and crab meat. Combine ingredients and add enough Miracle Whip to have mixture hold together. Add salt and pepper to taste and mix well. Chill in refrigerator and enjoy when cooled.
Whip the 4 packages of Dream Whip. Mix together cream cheese, milk, sugar and Dream Whip. Melt one stick of margarine; add 3 cups of graham cracker crumbs. Put 1/2 crumb mix in bottom of a 13 x 9 x 2-inch pan, then 1/2 whipped ingredients on top of crumbs. Top with pie filling. Cover with remaining whipped ingredients. Put the rest of graham cracker mix on top of all. Put in refrigerator to set overnight (can use any favorite pie filling flavor).
Preheat oven to 350°. Combine crumbs and cheese. Beat egg (or egg whites) and milk together. Dip in egg mixture and then coat with crumb mixture. Place on nonstick or foil lined shallow pan. Bake about 50 minutes or until tender and golden brown. Do not cover and do not turn.
Combine sugar, cocoa and cornstarch in small saucepan; blend in water and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Reduce heat to low and boil for 5 minutes. Remove from heat; stir in butter and vanilla.
Soak cucumbers in pickling salt and water for 5 to 7 days. Drain and wash cucumbers. Cover with water and add alum. Boil 10 minutes. Drain and wash. Cover with water and add ginger. Boil 10 minutes. Drain and wash. Add sugar, vinegar and salt. Place celery seed, allspice, cloves and cinnamon in a small bag and add to cucumbers. Boil for 30 minutes. Makes 3 1/2 pints of pickles. Very good!
Combine cheese, pineapple, mango pepper, salt and onion. Add 1 cup pecans and mix well. Shape in balls or logs and roll in the remainder of pecans. Refrigerate until ready to use.
Mix dissolved yeast, sugar, eggs and warm water together. Add oil, salt and flour. Let stand 8 hours or overnight in the refrigerator. Divide into 3 parts. Roll out as if making pie crust. Cut into 8 sections the shape of pie pieces. Roll wide edge first. Then to point and place on greased cookie sheet. Let rise 6 hours. Bake 10 to 12 minutes at 375°. The time lapse necessary in this recipe make it perfect for Sunday dinner after church.
Brown ground beef and onion. Pour off fat. Add remaining ingredients. Bring to boil. Cover; cook over low heat 5 minutes or until noodles are tender. Makes 5 servings.
Peel and slice onions into rings. Saute in margarine until transparent. Layer one half onions in 1 1/2 quart casserole dish. Sprinkle with cheese, then with crushed crackers. Repeat the layer of onions and cheese. Top with crushed crackers. Bake uncovered in 325° oven for 30 minutes until browned.
Cook ground beef; crumble and drain excess fat. Add tomato paste, tomato sauce, sugar, thyme, oregano and garlic. Saute green pepper and onion in butter or oleo. Add to sauce. (If sauce seems to be too thick, add more tomato sauce or ketchup.) Simmer for at least 1 hour or cook in crock-pot on low heat for most of day.
Line 9 x 12-inch pan with chicken. Put chicken soup over top. Mix dressing with eggs, onion and milk; put on top of soup. Pour broth (or 1/2 cup water) over all and 2 tablespoons margarine. Bake 1 hour at 350°.
Melt oleo in 8 x 10-inch baking dish. Remove from oven; cool slightly. Combine sugar, cinnamon, flour and milk in this order. Stir to a smooth batter. Pour into baking dish over melted oleo. Do not stir. Combine fruit and lemon juice. Pour into center of batter. Bake at 350° for 45 minutes or until golden brown.
Make salad. Grated cheese on top of salad and break up Doritos. Brown beef and onion; blend in beans and pour over salad while hot. Serves 4.
Place potatoes in a greased 2-quart baking dish. In a sauce pan, heat water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired.
Dissolve Jell-O in hot water, then add cold water and lemon juice. Gradually add cream cheese to Jell-O mixture. Mix well. Chill until almost firm; fold in marshmallows, nuts and pineapples. Pour into mold. Chill until firm.
Brown ground beef and season with salt, pepper and Lawry's seasoned salt. Combine all ingredients and simmer for 30 minutes. Serve with cornbread.
Brown sausage. Drain fat. Place crescent rolls on 12-inch pizza pan with points toward center. Press over bottom and up sides of pan to form crust; seal perforations. Spoon sausage over crust. Sprinkle with hash browns. Top with cheese.
Cream shortening; add sugar, egg and molasses then dry ingredients and spices. Spoon batter in size of walnuts and dip tops in sugar. Press on buttered cookie sheet until rather thin. Bake at 375° for 9 to 12 minutes. Can freeze. Yields 5 dozen.
In large skillet, brown chicken in shortening. Drain off fat. Stir in remaining ingredients. Cover and simmer for 45 minutes or until tender. Stir occasionally. Uncover and cook until desired consistency. Serves 6.
Place chicken in a 9-inch square pan, and drizzle with butter. Bake at 375° for 40 minutes.
Mix together crushed vanilla wafers, 3/4 can chocolate syrup. Butter sides of 9 x 13-inch Pyrex. Press cookie mixture in pan with hands (wet hands). Pour softened ice cream over cookie mixture. Spread Cool Whip on top. Freeze overnight. Decorate top with left over chocolate syrup and nuts. Serves 12 to 16.
In a medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla; pour into crust. Chill 3 hours or until firm. Top with desired amount of pie filling before serving. Refrigerate leftovers.
In large mixing bowl, combine all ingredients; blend well. Shape into balls or crescents. Place on an ungreased cookie sheet. Preheat oven to 325°. Bake 15 to 18 minutes. Do not brown. Roll warm cookies in additional powdered sugar. Makes 54 to 60 cookies.
In large bowl, combine first seven ingredients. Stir until blended. Add vegetables. Mix well. Cover and chill.
In a saucepan, cook onions and lettuce in oil for 5 minutes. Set aside. Combine flour with water and add to onion mixture. Cook, stirring until thickened. Add peas, water chestnuts and pepper. Heat through and serve.
Brown ground turkey and onions. Drain and add beans, tomatoes, soul food seasoning and chili powder to taste. Simmer for 25 to 30 minutes.