HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium bowl, combine flour, sugar, cocoa and salt; mix well. Add egg and margarine; mix well. Spread into lightly greased 9-inch square baking pan. Top evenly with cherries. In bowl, combine 1 cup coconut and 3/4 cup condensed milk. Spread over cherries. Bake 25 to 30 minutes or until coconut is lightly browned.
Beat egg. Mix flour and sugar with egg. Add salt and milk and mix well. Pour mixture in hot skillet with small amount of melted butter or margarine. Flip pancake when top appears dry. Remove from skillet when browned. Sprinkle with cinnamon and sugar mixture and enjoy.
Place mashed potatoes in a bowl with sugar, coconut and vanilla. Stir until well blended; will be stiff. Shape into a roll of 2 inches round. Spread melted chocolate over roll. Chill; slice thin. Makes 3 dozen pieces.
Marinate ribs in 2 tablespoons soy sauce, 1 tablespoon brown sugar, salt, cornstarch, ginger and 1 tablespoon soy sauce. Let stand 10 to 15 minutes. Brown ribs. Remove excess fat. Add vinegar, water and 3 tablespoons brown sugar. Cover pan. Bring to boil. Reduce heat and simmer slowly until tender, about 25 to 30 minutes.
Mix together graham cracker crumbs and margarine; firmly press into bottom of 13 x 9-inch pan. In large mixing bowl, mix together butter, powdered sugar and eggs. Mix 15 minutes. Spread mixture over graham cracker crumbs. Place sliced bananas over mixture; spread pineapple over bananas, then spread Cool Whip over that. Top with nuts and cherries. Refrigerate overnight. Cut into squares.
Cut wings in half at joints; discard wing tops. Combine 1/3 cup of picante sauce, catsup, honey and cumin. Pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack or foil-lined broiler pan. Bake at 375° for 30 minutes. Brush chicken with reserved marinade. Turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes. Place 6 inches from heat in preheated broiler. Broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl. Top with remaining 2/3 cup picante sauce. Serve with chicken. Makes 24 appetizers.
Mix and freeze in an electric ice cream freezer. Add regular milk if recipe does not fill to the fill line on freezer canister.
Break bread in small pieces. Mix all ingredients together. Put in a 13 x 9-inch baking dish. Bake at 350° for 45 minutes.
Brown sausage and drain grease. In buttered casserole, place potatoes, onion and season with salt and pepper. Add corn, then soup. Place meat on top of mixture. Bake at 350° for 1 hour.
Blend potatoes, egg yolks, parsley, onion, salt and pepper. Beat egg whites until stiff peaks form. Fold into potato mixture. Spoon into 12 well-greased muffin tins. Brush top with melted butter. Bake at 375° for 30 to 35 minutes until golden brown.
Cut elephant into small bite size pieces (this should take about 2 months). Add enough brown gravy to cover. Cook over fire about 4 weeks at 365°. This will serve 3,000 people. If more are expected, 2 rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.
Cut carrots into julienne strips, place in saucepan and cover with water. Cook until tender, about 8 to 10 minutes. Drain. Combine butter, sugar, salt and cinnamon; pour over carrots and toss to coat. Serve immediately. Yield: 4 to 6 servings.
Mix ingredients, saving eggs and milk to be stirred in last. Preheat oven to 400° if baking cornsticks or muffins or 375° if pan baking. Bake until lightly browned. (Best if baked in iron skillet.)
Cook both ground and diced beef in a 5-quart saucepan, stirring often until meat browns lightly. Drain excess fat. Add onions, pepper, garlic, chili powder and chili peppers with liquid. Cook until onions are soft. Add tomatoes, tomato paste, water and Worcestershire sauce. Reduce heat and simmer for 30 minutes. Add kidney beans and heat 10 minutes more.
Mix 1/2 cup brown sugar, flour, 1/4 cup peanut butter and butter together until crumbly. Set aside. Cream remaining 1/2 cup peanut butter and shortening together. Beat in rest of brown sugar. Add eggs in one at a time and beat until fluffy. Stir together flour, baking powder and salt. Add alternately with milk to cream mixture. Beat after each addition. Spread in greased 13 x 9 x 2-inch pan. Top with crumbly mixture. Bake at 375° for 30 to 35 minutes.
Grind oranges and cranberries. Add nuts, celery and sugar. Add 2 cups hot water to dissolve jello. Add remaining 2 cups cold water. When jello begins to thicken, add cranberry mixture. Chill until firm.
Blend pie filling with syrup. Gradually stir in milk and egg. Then add pecans. Pour into pie shell. Bake at 375° for 45 minutes or until top is firm and just begins to crack. Cool at least 3 hours. Garnish with whipped cream or ice cream.
Boil the chicken breasts until tender; cool and bone. Mix chicken soup, mayonnaise, onion and lemon juice; spread over chicken. Sprinkle with almonds and potato chips. Bake at 375° for 20 minutes.
Cook bacon until crisp; drain and crumble. Blend with other ingredients, except bread. Remove crusts from bread. Cut each slice into four squares and spread mixture on top of each square. Bake at 350° until lighter brown.
Preheat oven to 350°. Grease (using margarine) a 13 x 9-inch baking pan. In a medium bowl, combine flour, walnuts, brown sugar and salt. Pour in melted butter or margarine and toss with fork. Pat into prepared pan. Bake 15 minutes.
Mix all ingredients together. Roll into balls. Chill for 1 hour, then dip in melted chocolate for an added treat.
Cream sugar and butter together. Add applesauce, jam and vanilla. Combine dry ingredients; mix with raisins and nuts. Combine with first ingredients. Cook in tube pan at 300° for 2 hours.
Boil squash and onion until tender. Drain and mash. Melt 1/4 stick margarine in casserole and line with bread crumbs. Combine all ingredients using more bread crumbs. Sprinkle a few bread crumbs on top. Put in a hot oven for a short time. Very flexible recipe. You can use 2 to 4 cups squash to same quantity of other ingredients. Freezes well.
Mix gelatine, 1/4 cup of sugar and salt thoroughly in top of double boiler. Beat egg yolks and milk together. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes. Remove from heat and stir in vanilla. Beat egg whites until stiff in remaining 1/4 cup of sugar. Fold gelatine mixture into stiffly beaten egg whites. Fold whipped cream into gelatine mixture. Turn into molds. Unmold on serving platter and garnish. Serve with fresh fruit.
Mix and freeze in a 9 x 13-inch container. May also be frozen in paper liners in cupcake pan.
In first bowl, mix boiling water, shortening and salt. In second bowl, mix cold water, sugar and eggs. In third bowl, dissolve yeast in lukewarm water. Mix all three bowls together and add flour until it makes stiff dough. Spread oil on top of the dough to keep soft. Cover bowl with wet towel and let rise overnight. Roll dough and cut out. Let rise for 2 hours. Bake at 400° until done.
Cook grits according to package directions. Add butter and shredded cheese, stirring until cheese melts. Spoon into serving dish and garnish with cheese cut outs and parsley sprig.
Mix and add crumb mixture for top (if desired). Bake in a 350° oven for 30 minutes.
Mix first 7 ingredients. Place in 9 x 13-inch casserole dish. Top with cracker crumbs. Drizzle with melted margarine. Bake at 375° for 45 minutes.
Place oats in blender; blend 1 minute until ground. In bowl, stir oats, flour, sugar and salt. Combine milk and oil. Add to flour mixture; stir until moistened. Form into ball; place ball between 2 squares of wax paper. Roll out; peel off top paper and fit into 9-inch pie pan. Remove paper. Prick bottom and sides. Bake at 450° for 10 minutes; cool.
In small bowl, combine all ingredients except crackers. Pour over crackers; stir occasionally until oil soaks in.
1st Layer: Mix jello as directed on box. Add pineapple (drain juice and set aside). Add bananas (sliced) and marshmallows. Mix all together and let set.
Wash and cut cucumbers into sticks, enough to fill 6 pint jars. Pour boiling water over them and let stand 4 to 5 hours. Drain and pack solidly in jars. Boil solution of remaining ingredients. Boil 5 minutes. Pour hot over cucumbers in jars. Place covers on jars and process 5 minutes in boiling water.
Heat juice of pears and pineapple. Add lemon juice and sugar. Add Knox gelatine that has been dissolved in 1/4 cup cold water. Cut up pears; add pineapple and chill in 13 x 9 x 2 pan.
Cover potatoes, carrot and onion with enough water to cover well. Add bouillon cubes and cook about 10 minutes or until done. Do not drain.
Dissolve jello in 4 tablespoons cold water. Add a cup of boiling water; let cool. Add pineapple, sugar, juice and salt. Put in the refrigerator until cold. Add 1/2 cup of Cool Whip and pinch off brown crust of cake and break into bite-sized pieces. Line long pan or dish with cake pieces. Pour 1/2 of mixture over first layer. Make another layer and pour rest of mixture over cake. Pour the remaining Cool Whip over the cake. Sprinkle with coconut.
Blend sherbet, limeade and vanilla ice cream until smooth, about 1 1/2 minutes. Add milk; blend 30 seconds. Pour into chilled glasses. Top each with scoop of sherbet or vanilla. Serve immediately. Yield: 5 cups.
Place in roasting pan, meat first. Add other ingredients as listed. Cover and bake in 325° oven for 3 to 4 hours. Can also be prepared in a crock-pot.
Combine all ingredients, except squash. Bring to boil. Add squash and bring to full boil. Put in hot sterilized jars and seal.
Mix well. Bake at 375° for 15 minutes in casserole dish. Serve with savory crackers or small rye bread rounds.
Mix all ingredients together in a roaster. Cover. Cook for 5 hours at 250°. Never lift lid.
*Bananas, apples (green), grapes, strawberries, etc. may be used.
Combine sugar, water, vinegar, cinnamon and whole cloves. Heat to boiling. Into syrup, drop enough fruit to fill one jar. Cook covered just until tender. Pack in hot sterilized jar; add hot syrup to 1/2-inch from top. Seal. Makes enough syrup for 6 pints.
Brown hamburger with chopped onion; drain. Pour into Prego sauce and mix. Spray 9 x 13-inch pan with Pam. Pour a little bit of sauce in baking dish. Layer noodles and sauce, ending with sauce. Top with Cheddar cheese, then Mozzarella cheese. Bake at 350° for 1 hour. Do not uncover for 15 minutes after taking out of oven!!!
Mix all ingredients well. Pour in casserole and top with bacon. Bake for 1 hour at 350°.
Make a dark brown roux with flour and oil. Add onions, bell pepper and celery. Remove from heat and stir for 5 minutes. Bring chicken stock to a boil and add roux; stir for 5 minutes. Melt butter and add crawfish, fat, seasonings and green onions. Saute 3 minutes. Add roux to mixture and cook 20 minutes. Top with parsley. Serve over rice.
Cream butter and sugar. Add flour, eggs, vanilla and salt; beat well. Then add buttermilk. Pour in pie shell. Bake at 350° for 45 to 50 minutes. Let set for at least 10 minutes before cutting.
Cook soup and cheese in a saucepan (very low heat) until all melted and blended. Add butter to soup mixture after melted. Add onion to broth and simmer while cheese and soup are melting. Line bottom of casserole dish with layer of cut tortillas, next chicken, finally soup. Repeat layers once more. You can put tortillas on top for last layer and use grated cheese. Cook in oven at 350° for 30 minutes until bubbly.
Melt oleo; add cocoa until boiling. Put in bowl and alternate sugar and milk, beating constantly. Frost cooled cake immediately. The icing hardens fast so you need to work quickly.
Melt margarine, chocolate chips and peanut butter. Add corn and rice cereal. Mix well. Then coat mixture with powdered sugar.
Layer in baking dish: chicken breasts, sliced cheese, croutons (mixed with butter), soup mixture on top.
Mix sugar and cinnamon in small bowl. Cut each biscuit into quarters and roll in sugar mixture. Drop into Bundt pan until pan is full. Melt butter and pour evenly over top. Bake at 350° for 20 to 25 minutes. Drop out of pan on serving dish and serve warm. Do not cut; serve by pulling apart pieces.
Cook macaroni according to package directions. Drain and marinate at least overnight in Italian dressing. Add vegetables and cheese. Mix with sour cream and seasonings to taste. Refrigerate. Keeps well up to week or 10 days. Flavor improves with age.
Dissolve sugar and cornstarch in water and set aside. Heat a wok over high heat. Pour in 2 tablespoons of oil around rim. Stir-fry the scallops for 1 minute, adding the vermouth and salt. Then transfer to a dish. Add the remaining oil and heat it. Add the scallions, cucumbers and tarragon and stir-fry them 2 to 3 minutes. Return the scallops with their liquid to the wok. Add the water-sugar-cornstarch mixture. Stir everything together for 30 seconds or so, adjusting seasoning to taste. Serves 3 to 4.
Brown beef in hot shortening in electric skillet set at 380°. Stir in onion, tomatoes, beans and seasonings. Cover, reduce heat to 300°; simmer for 30 minutes, stirring occasionally to prevent scorching. Makes 6 servings.
Preheat oven to 350°. Mix flour, sugar and baking powder; set aside. Beat eggs until thick and lemon colored. Fold in flour mixture. Add vanilla. Beat heavy cream until stiff. Fold into batter. Bake 1 hour in a greased Bundt pan.
Melt fat. Brown onion lightly. Add ground beef; cook until moisture is absorbed. Add remaining ingredients; bring to a boil. Simmer 30 to 40 minutes. Remove garlic.
Mix well. bake in buttered baking dish for 20 minutes at 350° Spread warm on crackers.
Drain cherries; measure liquid and add water to make 2 cups. Bring to a boil. Put Jell-O into a 2-quart bowl. Add sugar. Pour boiling liquid over Jell-O to dissolve. Refrigerate until consistency of egg whites. Fold in cherries, nuts and celery. Pour into mold.
Boil broccoli (section off stems) in salted water in large pot. Cook. Shut heat off and put aside. Save water.
Mix biscuit mix, 7-up and sour cream thoroughly. Knead slightly, roll out and cut. Coat pan with butter, then coat biscuits. Bake at 350 degrees about 15 minutes.
Place chicken in large, flat casserole dish. Bake 1 hour at 350° or until chicken is golden brown. Halfway through cooking time, turn and drain the chicken. When chicken is golden brown, pour hot sauce over chicken. Bake an additional 15 minutes.
In a large Dutch oven, saute beef, onions and celery until meat is no longer pink and vegetables are tender-crisp. Stir frequently to crumble meat. Arrange cabbage wedges on top of meat mixture. Blend tomato sauce and seasonings. Pour over cabbage. Cover, reduce heat and cook over low heat for 45 minutes. Sprinkle with cheese. Serve over beds of cooked rice. Serves 4 well.
Boil first 3 ingredients 3 minutes. Put chocolate chips in blender. Pour in hot mixture, blend 6 seconds. Add eggs and blend 1 minute. Fold in whipped cream or Cool Whip. Serves 10. Can freeze.
Beat egg. Add buttermilk, stir and add meal. Stir. Rub 2 tablespoons of shortening in pan. Let it get hot before putting bread mixture in. Cook at 450° until golden brown.
Mix all together. Dip shrimp in flour, then in dip, then in flour. Fry until brown.
Combine margarine and cake mix. Add 1 egg (beaten) and mix well. Put mixture into a large oblong pan. Bake at 350° for 10 minutes.
Mix all ingredients. Place in a 9 x 13-inch pan. Heat at 350° for 40 minutes until hot.
In a pan, blend together the cornstarch, soy sauce, sugar, garlic and fresh or ground ginger. Stir in wine, if used, and the beef broth. Cook, stirring until thickened. Makes about 2 1/2 cups.
You need a medium stiff batter. Roll and bake. It was all guess work. There was no temperature setting. The rolling pin was a great big log, real heavy, and the cookie cutter was a saucer.
Combine graham cracker crumbs, sugar and melted butter; press into a 9 x 13-inch pan.
Season chicken. Brown pieces. Put into covered casserole. Mix in soup, mushrooms, beer, soy sauce, Worcestershire and almonds. Bake at 400° for 30 minutes or in microwave until sauce is bubbly. Cook wild rice. Add green onions and water chestnuts. Serve sauce over rice.
Preheat oven to 450°. In mixing bowl, combine chili sauce, milk, parsley, Worcestershire sauce and onion. Let stand 5 minutes. Stir in Bisquick to make soft dough. Form dough in ball on floured surface. Knead 5 times. Roll to 1/2-inch thickness. Cut into 2-inch rounds. Bake on ungreased baking sheet at 450° for 8 to 10 minutes. Makes 10 to 12 biscuits.
Wash and pick over lentils; place in large pot. Cover with water; boil 2 minutes. Drain, rinse and return to pot. Add 4 cups water and chicken broth or stock. Boil. Add chicken, carrots, celery, onion, garlic and bay leaves. Simmer 20 minutes. Add tomatoes, oil, basil, parsley and fresh ground pepper to taste. Boil; reduce heat to low, partially covering pot. Simmer for 20 to 30 minutes. Remove bay leaves. Add vinegar. Serves 8.
Beat eggs, cinnamon and sugar together. Dip bread in mixture and fry on buttered griddle.
Put 1 to 3 slices of onions in bottom of quart jar, 1 flower and/or stems of dill in bottom. Cut cucumbers lengthwise and pack in jar on end. Put 1 to 2 slices onion on top of jar. Put 1 piece dill on top of jar.
Mix thoroughly the butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake 10-12 minutes at 400° or until set but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes about 4 dozen cookies.
Cook dates, sugar and margarine until margarine is absorbed (not long), stirring constantly. Pour hot mixture over Rice Krispies, mixing well. Form into small balls about the size of a marble. Roll in powdered sugar. Makes about 4 dozen. These hold together better if done quickly while warm.
Pour milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended (about 1 minute). Let stand about 5 minutes. Blend in pumpkin, spice, chocolate chips and 2 cups Cool Whip. Spoon into pie crust. Chill 4 hours. Before serving, garnish with remaining Cool Whip and chocolate chips. This is best served cold.
Preheat oven to 350° to 375°. Place fish in baking dish and pour salad dressing over it. Sprinkle crushed chips and cheese generously on top. Bake, uncovered, for 25 minutes. (Delicious.)
Mix together. Refrigerate. It will keep in refrigerator for up to two weeks, tightly sealed.
Preheat oven to 325°. Place ingredients except chicken in food processor or blender. Cover and process until ingredients are combined. By hand, blend well.
Sort and wash beans. Put in Dutch oven. Cover with water and bring to a boil. Cover and cook 2 minutes. Remove from heat. Let stand 1 hour. Bring to boil. Reduce heat and simmer 1 hour or until tender. Drain beans and set aside. Combine ground beef, onion, garlic and jalapeno in large Dutch oven. Cook over medium heat, stirring to crumble meat, until meat is browned. Drain off drippings. Add beans and remaining ingredients. Stir well. Cover and simmer 1 hour. Yields 10 to 12 servings.
Combine ground beef, 1/2 cup chopped onion, salt and 1/4 teaspoon pepper. Brown in oil. Spoon mixture into a medium-size casserole. Saute 1/4 cup chopped onion and garlic in remaining oil until onion is golden. Add salt, chili powder, paprika, oregano, 1/4 teaspoon pepper, tomato sauce and drained kidney beans. Mix thoroughly and spoon over meat mixture. Combine crushed corn chips and grated cheese; sprinkle on top. Bake at 350° for 30 minutes.
In a mixing bowl, stir together powdered sugar, creamy peanut butter and butter until well combined. Shape candy into 1-inch balls. Place the balls on a baking sheet lined with waxed paper. Let the balls stand about 20 minutes or until dry. Melt the dipping chocolate or coating. Dip the balls into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place. Makes about 30 balls.
Beat butter, eggs, sugar, salt and syrup together. Pour pecans in pie shell and pour syrup mixture on top of them. Bake in 350° oven for 40 to 50 minutes, until filling is set.
Peel, core and slice apples. Coarsely chop apples. Dice strawberries and kiwi. Place fruit in a small bowl. Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture. Mix gently. Refrigerate until ready to serve. Spoon into serving bowl. Serve with Baked Cinnamon Chips.
Layer all ingredients in Pyrex pan 13-inches long as listed. After Cool Whip is put on top, sprinkle chopped pecans on top and refrigerate.
Shell eggs and cut in halves. Put yolks in a bowl and other ingredients. Mix well and spoon into eggs. Garnish with paprika.
Mix in large airtight container. Fill cup to your taste and add hot water. Add as much chocolate as desired. Stores all winter.
Boil cabbage until tender in water. While hot drain water and keep to put back into mixture if needed. With fork work butter into hot cabbage, chopped to a fine texture. Crumble crackers to fine crumbs.
Mix together in bowl. Shape into small balls and roll in coconut (small Angel Flake). Put on wax paper and let set up overnight before storing. Can be frozen.
Combine sugar, flour, salt, milk and margarine in saucepan. Bring to a boil and boil for 3 minutes. Add the rest and mix well. Drop teaspoon size pieces onto wax paper and refrigerate overnight.
Bring to a boil the sugar and water; let cool. Dissolve Jell-O in boiling water. Mix all ingredients together; freeze in 3 pints. To each pint, add 1 bottle ginger ale or Sprite.
Sift flour and salt together; mix in shortening. Add egg and enough milk to make a soft dough. Roll out on floured board until thin. Cut into 1-inch wide by 3-inch long strips. Drop into 1 quart or more of boiling chicken broth in crisscross pattern. Cook 20 minutes with lid off. When dumplings are cooked, add 1 tablespoon butter and more milk if desired. Do not stir.
Chop up tomatoes and simmer the whole shebang, except the fish. Simmer about 20 minutes to cook vegetables, then add the shark and simmer another 10 minutes to cook it through.
In large mixer bowl, beat together pumpkin, sugar, oil and yogurt. In a medium bowl, combine the flours, baking powder, soda, cinnamon and salt. Add to pumpkin mixture, stirring just until combined. Stir in the raisins.
Combine all ingredients in a casserole or 9x9 pan except last 1/2 cup Ritz cracker crumbs and grated cheese, adding the eggs last.
Whisk together eggs and milk. Add flour and continue to whisk until all of the lumps are gone. Heat a lightly oiled skillet to medium heat. Spread 2 tablespoons of mixture on hot skillet like a very thin pancake. Cook each side until lightly brown. Place crepe on a dish. Repeat process until all of the batter is done. Place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.
Heat milk with cream in a medium-size saucepan over low heat until bubbles appear around edge (do not boil); stir in salt and paprika. Heat oysters and juice in butter in a medium-size saucepan until oyster edges begin to curl. Stir in scalded milk mixture. Ladle into soup bowls or mugs.
Cream lard and sugar; add eggs, buttermilk and soda. Sift in flour, baking powder and salt. Drop by teaspoon on cookie sheet. Bake for 10 minutes at 400°.
Boil beans, garlic and salt in water for about 2 hours or until done. Add additional water as needed.
Mix fruit with wine and let stand several hours. Cream butter and sugar, add egg yolks. Mix well and add fruit & nuts, mix well. Sift dry ingredients and add to mixture. Fold in stiffly beaten egg whites.
Combine first 5 ingredients in large mixing bowl. Combine remaining ingredients; add to the dry ingredients, stirring until well combined. Spoon mixture into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Remove from pans and let cool completely on wire racks.
Mix sugar, butter and salt. Add eggs, then syrup, vanilla and nuts. Pour in pie shell and bake at 325° for 45 minutes or until done.
Mix all ingredients, except cheese, pour into a casserole dish. Bake for 15 minutes at 350 degrees. Add cheese and bake 30 minutes longer.