HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Sift flour, soda, salt and spices. Set aside. Cream Crisco and sugar. Beat in honey and egg. Beat extra well. Gradually add dry ingredients. Chill. This is important. Shape dough into small balls. Dip each one in water and then in sugar. Place sugar side up on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Remove from cookie sheet at once.
Mix well. Store in tightly covered container. To serve, use 2 heaping teaspoonfuls in a cup of boiling water.
Brown meat in 1/4 cup butter. Bake beef at 325° uncovered for 2 hours. Pour sherry over meat and bake 1 hour more. Remove meat from oven; cool and slice, saving juice.
Combine chocolate morsels, marshmallow cream and butter in a large bowl. Combine sugar and evaporated milk in a heavy saucepan; bring to a boil, reduce heat, and cook over low heat 9 minutes, stirring constantly. Pour over chocolate morsel mixture; stir until chocolate melts and mixture is smooth. Add pecans; stir until well blended. Spread mixture in a lightly buttered 15 x 10 x 1-inch jellyroll pan. Chill until firm; cut into squares. Cover and store in refrigerator. Yields about 10 dozen.
Beat together egg and sugar. Add 3/4 cup milk and butter. Stir together flour and salt. Make a well in center and add egg-milk mixture. Add up to 1/4 cup more milk, if needed, to make a soft dough. Turn out of bowl onto well-floured board and pat flat to about 3/4-inch thickness. Using a 1 1/2-inch cutter, cut and place close together on a floured (not greased) baking sheet. Bake at 500° about 10 minutes. Makes 15 to 18.
Drain all beans. Rinse kidney beans. Pour into large bowl. Mix oil, vinegar, sugar, salt and pepper thoroughly. Pour over beans and onion. Mix well.
When all ingredients are at room temperature; mix. Cut muffins in half and spread with mixture. Freeze for 10 minutes. Cut into fours. (Re-freeze for future use.) Bake at 325° until bubbly and golden brown.
Prepare Velveeta dinner as directed. Add chilies. Brown and drain meat. Stir in taco seasoning and water. Bring to a boil. Reduce to simmer and simmer 15 minutes or until liquid is absorbed. Add Velveeta dinner/chilie mixture to meat mixture. Place in 1 1/2-quart casserole. Bake 20 minutes at 350°. Before serving, top with sour cream and chopped tomato.
Bring water and salt to a boil. Remove from heat; stir in instant potatoes. Gradually stir in enough flour to form a soft dough. Turn out dough onto a floured surface and knead gently until smooth. Shape dough into ropes about 1/2 inch in diameter. Cut pieces in oval shapes. Drop a few at a time into large kettle of boiling salted water. Simmer 5 minutes. Remove from water with slotted spoon. Keep gnocchi hot. Serve with any sauce, butter or cheese.
Mix lemon juice with Eagle Brand milk; fold into large container of Cool Whip. Wash, dry, stem and cut up berries; fold into mixture. Pour into graham cracker crusts. Refrigerate. Serve.
Chill ingredients thoroughly. Mix together in punch bowl. You can freeze mint leaves in ice rings and float in punch. Very nice punch for weddings or showers.
Blend flour, shortening, sugar and salt. Mix together vinegar, egg and water. Add to flour mixture. Makes 2 double and 1 single pie crusts.
Brown ground beef. Drain grease. Add tomatoes and rice. Cover; simmer until rice is tender. Really simple but delicious.
Boil about 2 to 3 cups of egg noodles with a little salt until done. Drain; return to pan on low heat. Add the soup and 1/2 cup or so of water. Stir on low heat for about 5 minutes. This is a great side dish with chicken, beef or pork chops.
Mix first 3 ingredients; chill until almost set. Blend in whipped topping and raspberries; chill.
Saute lightly the chopped onion, celery, pepper and garlic. Add liquid ingredients, rice, okra, herbs and seasonings. Simmer 30 minutes. Add fish and shell fish and simmer an additional 5 to 8 minutes or just until fish is opaque, but tender. Let stand 20 minutes before serving. In creole cooking, standing after cooking is crucial for the fullest flavor. Serves 4.
Put tomatoes and onion through food chopper. Put in large heavy pot. Add all other ingredients. Boil 2 to 3 hours until thick, stirring frequently. Be careful of settling to bottom and sticking if you don't stir often enough. Have heat just high enough so it bubbles constantly.
Melt the butter in a deep baking pan. Pour on top a batter made of the sugar, flour, milk and baking powder. (No eggs or salt used.) Have ready the fruit, heated with the extra sugar. Pour the hot fruit on top of the batter. Bake in the oven at 370° for 25 to 30 minutes. If raw fruits are used, bake 15 minutes longer.
Brown meat and onion in large skillet. Pour off fat that accumulates. Add all other ingredients, mixing well, and simmer 20 to 30 minutes uncovered. Spoon onto hamburger buns. Yields 6 (1/2 cup) servings, 200 calories. Low-fat and low cholesterol.
In small saucepan, stir together sugar, cornstarch and lemon zest. Gradually whisk in lemon juice and water. Bring to a simmer over low heat, stirring constantly. Set aside.
Cut the tomatoes into four pieces and cook in slightly salted water until soft. Prepare a light roux from butter and flour, thinned with water. Put tomatoes through a sieve and add to roux. Season to taste. Bring to a boil. If sauce is too thick then thin with a few tablespoons of milk.
Heat oven to 425°. Grease 10-inch pie plate. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole, if desired. Makes 6 to 8 servings.
Melt butter in a large pan over medium-high heat. Add onions, celery, bell pepper and garlic; saute until tender. Add flour, salt and red pepper. Cook, stirring constantly, until caramel colored (about 10 minutes). Add broth and cook, stirring constantly, for 5 minutes or until thick and bubbly. Stir in crawfish and cook 5 minutes or until thoroughly heated. Serve with rice.
Mix first 2 ingredients together. Cook over medium heat until soft ball stage, stirring constantly. After soft ball stage, remove from heat and add the Hershey bars, chocolate chips and marshmallow cream. Add any of the optionals. Beat with mixer until blended well. Pour into 12 x 9-inch buttered pan. Let cool before cutting. Makes large batch of fudge.
Put chocolate chips in the dough. Put the dough on those little trays that you put in the oven. Then you put it in the oven to cook. Keep the lookout on it so when it's ready you can know.
Saute celery, onion, pepper and garlic in oil until soft. Add beans, rice, barbecue sauce and pepper sauce; heat through, about 20 minutes.
Blend first 5 ingredients together and spread over bottom of greased casserole. Lay chicken breasts on top of rice; cover and bake at 350° for 1 1/2 hours. Uncover and brown before serving.
Put hamburger in 2 cups cold water. Cook on low heat. Stir until meat is in small pieces; add salt. Stir in ketchup and cook slowly. Add chili powder. Cook dry.
Brown pork chops; drain on paper towels. In a buttered baking dish arrange potatoes and pork chops. In a small bowl, combine water and soup mix; pour over meat and potatoes. Cover with foil. Bake 1 1/4 hours in 350° oven.
In a shallow dish, combine the cornmeal and flour. Stir to mix. Sprinkle the tomato slices with salt and black pepper. Coat with cornmeal mixture. Set aside for a few minutes then coat the slices again with cornmeal mixture. Heat oil (about 1/4 inch deep) in heavy skillet. If using an electric skillet, set the temperature at 375 degrees. When the oil is heated, place the tomato slices in the oil and fry until crispy and brown on both sides. Drain on absorbent paper.
Mix well and flatten out in a 9 x 13-inch pan. Place chocolate chips on top. Put in warm oven until chips melt. Cut into squares.
Slice bananas into mixing bowl; beat until mashed. Add rest of ingredients; beat 2 minutes at medium speed. Pour into well-greased and floured tube pan. Bake at 350° for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove and finish cooling. Sprinkle with confectioners sugar.
Cream oleo and sugar. Add eggs, one at a time, beating after each addition. Add vanilla and cornmeal. Pour 1/2 into each unbaked pie shell. Bake 1 hour at 325°.
Slice cucumbers and onions thin. Layer cucumbers and onions with a handful of salt on each layer in old-time crock. Mash down. Cover with ice; let stand 4 hours. Drain and rinse. Mix remaining ingredients and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack in hot jars and seal.
Bring sugar and milk to a rolling boil, stirring constantly. Reduce heat. Cover and continue boiling for 3 to 5 minutes. Remove lid and continue to cook until small amount dropped in cold water forms a small ball. Remove from stove and add peanut butter, marshmallow and vanilla. Beat until thick enough to pour in a greased square 9-inch pan. Cool and cut in squares.
Cut up rutabagas in 3/4-inch pieces. Stir in sugar, salt and pepper. Lay pork chops on top. Cover with water. Bring to a boil, then cut it down to simmer. Dip grease from top. Cook until meat can be removed from bone (approximately 1 1/2 hours). Remove pork chops from pot and remove the meat from the bone. Cut up meat into smaller pieces. Return meat to pot and stir. Cook on low until desired doneness.
Mix olives, carrots, celery, parsley, onion and vinegar in small bowl. Mix cottage cheese and Worcestershire sauce. Add tuna. Mix all together and serve on lettuce leaf.
Mix well (batter will be thin). Pour into greased and floured cake pan. Bake at 350° for 45 minutes or until toothpick comes out clean.
Blend all ingredients (except rhubarb) with electric mixer until foamy. Stir in rhubarb. Pour into pie crust. Bake in 425° oven for 15 minutes, then in 325° oven for 1/2 hour. Will form its own crust.
Combine the sugar, cinnamon, butter and apples in a saucepan. Simmer this mixture until apples are tender.
In Dutch oven over medium heat in hot salad oil, cook carrots, celery and onions about 10 minutes. Remove vegetables to a bowl. In same pan, heat cut up chicken, parsley, bay leaf, bouillon, salt and 6 cups of water. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes or until juices run clear. Remove chicken to another bowl. Refrigerate chicken for about 15 minutes; skin and debone. Cut into bite size. While chicken is cooling, add vegetables and rice to broth. Heat to boil. Reduce to low; cover and simmer 30 minutes or until vegetables and rice are tender. Add chicken; heat to boiling. Discard parsley and bay leaf.
Mix jello and water until dissolved, then add undrained fruit and nuts. Fold in unwhipped whipping cream. Pour into mold and chill.
Trim edges from bread and cut into cubes; saute mushrooms, onions and peppers in butter. Combine mayonnaise, mushroom soup, eggs, milk and salt. Grease a 2 quart casserole. Put in bread cubes. Mix everything else together and pour over bread. Mix gently.
Mix beef, bread crumbs, eggs, grated onions, parsley, salt and 1/4 teaspoon pepper in a bowl. Shape around cheese cubes, making each meatball about 1 1/2-inches in diameter. Heat oil in a large kettle. Brown meatballs evenly on all sides. Remove. Keep warm. Saute onions in meat drippings until translucent. Add tomato juice and remaining 1/4 teaspoon pepper. Heat to boiling. Stir in noodles gradually so that liquid continues to boil. Cook 5 minutes. Add meatballs. Cover and simmer 7 minutes.
Note: Order piglet from butcher several days ahead. Have eyes, feet and tongue removed at market.
Chill tea before using. Garnish with cherries and orange slices. A favorite in Long Island. Yields 1/2 gallon.
In a large skillet, melt butter. Saute until limp, onion, bell pepper and celery. Blend in flour. Add parsley, cayenne pepper, Tabasco sauce, salt, tomato paste, tomato sauce, tomatoes and water. Add bay leaf but remove before serving. Cook for 30 minutes or until thick. Stir in shrimp and simmer for 20 minutes. Serve over rice. Serves 6.
Roast and peel chilies. Make a 2-inch slit at top and pull out seeds and veins. Stuff each chili with cheese. Lightly flour. Beat yolks and whites separately. Make whites stiff. Fold together. Add cream of tartar. Dip chilies in egg mixture. Fry in 1/2 inch of hot oil. Turn when brown. Blot on paper towel.
Mix first 5 ingredients in baking dish and spoon over chicken breasts. Bake, covered, in 375° oven for 1 hour or more.
In a large pot, fry bacon until brown. Remove fat from pan. Add corn, milk, celery seed and butter. Drain potatoes and celery and add to pan. Salt and pepper to taste. Heat until butter melts. Do not boil. Better next day. Serves 8.
Mix jello, water, applesauce and raspberries; let harden. Mix sour cream and marshmallows; let stand 1 to 2 hours. Use for a topping.
Crush 3 peaches and add 1 cup sugar, 1/2 cup water and 3 tablespoons cornstarch. Cook until the mixture is thick and clear. Slice the remaining peaches into a baked pie shell. Pour the cooled mixture over the sliced peaches and chill. Serve with whipped cream topping.
In a wide skillet, brown the meat in 2 tablespoons oleo and the oil. Add garlic. Remove pieces to casserole with a cover as they brown. Add rest of oleo to skillet. Saute the mushrooms and add to the meat. Cover. Bake, slowly, at 275° for 1 hour, until meat is tender.
Mix together. Pour into large pan. Bake at 350° for 1 hour or until golden brown.
Simmer first 3 ingredients for 3 to 4 hours. Steam or saute in butter the garlic, onion, celery and carrots. Add to lentils and continue to simmer on low heat.
Scoop 1 quart lime sherbet into punch bowl. Add 12 (7 ounce) bottles lemon-lime carbonated beverage, pouring liquid slowly down side of punch bowl. Makes 12 to 15 (8 ounce) glasses.
Melt butter and Crisco in a large skillet. Add sweet potatoes and cook over medium heat, turning frequently. Sprinkle sugar over potatoes and continue cooking until potatoes are soft and the sugar has dissolved.
Mix together dates, butter, baking soda and water and let cool. Then add other ingredients. Bake 45 minutes at 350°. Cool before removing from tins (tin size 9 x 5 1/2-inch).
Fry hamburger and onion; drain. Cook spaghetti; drain. Mix together. Add remaining ingredients. Bake at 350° for 30 minutes.
Combine all ingredients in order given. Pour into greased pan. Bake 45 minutes at 350° or until golden brown.
Blend well together and roll about 3/4 teaspoon of dough into balls (about walnut size). Bake on ungreased cookie pan at 350° for 10 to 12 minutes. (Flatten balls of dough lightly with fork dipping fork occasionally in flour to prevent sticking.) Makes 48 cookies.
Heat enchilada sauce and V-8 juice to boiling. Pour 2/3 of mixture in 9 x 13-inch pan. Fill each tortilla with remaining ingredients. Then wrap each one. Place in sauce. Top with remainder of enchilada sauce, then remaining cheese. Bake at 350° for 45 minutes.
Mix together all ingredients thoroughly. Roll in graham cracker crumbs. Makes 1 large roll or 2 small rolls. Keep refrigerated and can be frozen.
In a 6-quart pan, combine raspberries, sugar, water and cornstarch to blend. Bring to a boil, stirring often. Turn heat to low. Combine baking mix, milk and sugar; mix until soft dough forms. Drop by spoonfuls onto boiling berries. Cook over low heat, uncovered, for 10 minutes, then cover and cook for 10 to 15 minutes or until dumplings are cooked through. Sprinkle the 1/4 cup sugar and a dash of nutmeg before serving. Makes 10 servings.
Crush cookies in a food processor or in zipper style bag with rolling pin. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Plant gummy worms or other candy creatures into the cups of "dirt."
Cream the butter and sugar until light and add remaining ingredients, except pecan halves. Mix well and chill until firm. Shape into 3/4-inch balls. Arrange on ungreased cookie sheets and top each with a pecan half. Bake in preheated 325° oven for 20 minutes. Yields 6 to 8 dozen.
Saute chopped onion in butter. Thaw broccoli and drain well; put into small casserole. In a separate pan, melt Velveeta; add chilies, onions, Worcestershire sauce and garlic. Pour mix over broccoli and mix. Bake in a 350° oven for 20 minutes or until it is bubbly. Yields 6 to 8 servings.
Slice green tomatoes about 1/2-inch thick. Dip in flour, salt and pepper to coat both sides. Fry in hot oil until golden on both sides; drain on paper towels. Sprinkle with Parmesan cheese, if desired. Good eating!!!
Dissolve candy in hot (boiling) water and then dissolve jello in it. Cool a bit. Add applesauce and pour into mold or dish. Chill.
Combine first 5 ingredients in a bowl. Make a well in center of mixture. Stir together egg and buttermilk; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in onion. Fry in oil until golden brown.
In bowl, combine all marinade ingredients. Add lamb cubes and refrigerate for 2 to 3 hours. Stir from time to time.
Heat oil; add onion and simmer until golden yellow. Add ground beef. Stir until browned; add remaining ingredients and pour into bean pot. Bake at 400° for 30 minutes.
Preheat oven to 350°. In large bowl, combine all ingredients, adding onions, bell pepper and mushrooms last (all chopped fine). Mix well. Shape in a loaf pan. Bake for 1 hour at 350°.
Mix water, sugar, egg, margarine, flour and yeast. Beat well. Pour into muffin pan. Bake at 400° for 8 to 10 minutes.
Grease a 9 x 13-inch pan thoroughly. Peel and grate potatoes (or use blender). Add 1 teaspoon salt. Put half of potatoes in bottom of pan. Mix ground beef, 1 teaspoon salt, pepper and onion. Flatten into thin patties and place over top of grated potatoes in pan. Try to cover the whole surface of potatoes. Cover with remaining grated potatoes. Bake at 350° for 20 minutes, then grease or oil top surface of potatoes with butter or margarine very well. Bake another 30 minutes until nicely browned. Cut into squares and serve.
In a saucepan bring to a boil sugar, milk, cocoa. Stir constantly until it becomes candy stage (when fudge balls up when dropped into cold water). Add vanilla and margarine, stir rapidly until blended. Add oats and drop by spoonful on wax paper.
Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crabmeat and mix gently, but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in frying pan in just enough fat to prevent sticking, until browned, about 5 minutes on each side. Makes 6 crab cakes.
Preheat oven to 325°. Combine crumbs, 3 tablespoons sugar and margarine in bowl. Mix until crumbly. Set into greased 9-inch spring-form pan. Bake at 325° for 10 minutes. Set aside to cool.
Dissolve Jell-O in boiling water. Stir in marshmallows until dissolved. Add pineapple juice after they dissolve. Cool until Jell-O begins to set. Add cabbage, pineapple, whipped evaporated milk and mayonnaise. Also add walnuts. Whip into Jell-O. Pour into mold. Chill overnight. Unmold and serve.
In blender container, combine milk and melon. Cover blend until smooth. Add yogurt, cover and blend until smooth. Serves four people.
Put fruit on kabob sticks. Alternate different kinds of fruit or make them all one kind. Serve before the meal.
Line a 9-inch square pan with graham crackers. Prepare pudding mix with milk as directed. Let stand 5 minutes, then blend in Cool Whip. Spread half of pudding mixture over crackers. Top with remaining crackers and pudding. Spread pie filling over top. Chill 3 hours. Serves 9.
Cream butter and sugar. Add beaten egg, salt, vanilla and oats. Drop by 1/2 teaspoon on aluminum foil on cookie sheets. Cool 1 minute before removing from sheet. Bake at 375° for 6 minutes. Makes about a hundred paper thin, crispy cookies.
Preheat oven to 350°. Mix pretzels, 1/4 cup sugar and melted margarine. Spread out in 8 x 12-inch pan and bake 10 minutes. Cool.
Heat oven to 400°. Lightly grease a 10 x 1 1/2-inch pie plate. Cook broccoli or cauliflower in boiling water until almost tender, about 5 minutes; drain. (If frozen broccoli or cauliflower is used, do not cook.) Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth. Pour over vegetables. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.
Brown beef. Drain. Add sauce and water. Simmer. Mix Ricotta cheese, parsley, eggs and chives. Put 1 cup of meat mixture in bottom of lasagne pan. Layer with 1/2 the dry noodles, 1/2 the cheese mixture, 1/2 of the Mozzarella and 1/2 of remaining sauce. Repeat layers again, ending with meat sauce. Cover. Refrigerate overnight. Sprinkle with Parmesan cheese before baking in 350° oven for 50 to 60 minutes.
Mix all ingredients well. Store in a jar or airtight container. When ready to use, add 1 cup Cocoa Mix to 2 cups water.
In large skillet, heat oil over moderately high heat. When the oil is hot, add carrots, stir to coat carrots with oil and reduce to moderate heat. Cover and braise for 20 minutes, stirring regularly.
Combine carrots, raisins and pineapple in a medium bowl. Toss well. Combine yogurt and remaining ingredients in a small bowl; stir well. Add to carrot mixture, stirring well. Cover and chill thoroughly. Yields 6 servings (85 calories per 1/2-cup serving).
Mix dry ingredients and put aside. Mix water and juices, put aside. Mix apples and cranberries. Put half of apple/cranberry mixture in pie shell and drizzle with half of wet mixture. Drizzle with half of dry ingredients. Repeat layers. Cube butter and distribute over top. Put on top crust and vent by poking holes with a fork (all over crust). Bake at 425 degrees for 10 minutes, then at 350 degrees for 50 minutes.
Mix sugar and shortening together. Add eggs, then add chocolate and vanilla. Stir good and add flour; stir good, then add pecans. Bake at 400°. Test center after 15 minutes cooking with toothpick; if it comes out clean, take out of oven. Don't overcook.
Brown steak and cook about 20 minutes with water, soy sauce, vinegar, honey and brown gravy mix on low heat. Cook carrots, onions and green pepper 15 to 20 minutes. Prepare rice according to directions. Mix all together or serve meat mixture over rice.
In medium bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg yolk, vanilla and salt. Gradually beat in flour until blended. Wrap dough and chill 1 hour.
Scald milk and pour over poppy seed. Let stand for 2 hours or overnight in refrigerator. Cream shortening and sugar until light and fluffy, add vanilla. Sift flour and baking powder. Add flour mixture and poppy seed mixture alternately to cream mixture. Beat egg whites until stiff and fold in batter. Pour batter into three greased and floured 9-inch cake pans. Bake at 350° approximately 30 minutes or until lightly browned. Cool on wire rack. Spread layers and frost cake with filling.
Mix undiluted fruit juices and water and chill. Add ginger ale and crushed strawberries just before serving. Makes 25 half-cup servings.
On low heat, fry garlic in oil until lightly browned. Add tomato paste, water and seasonings. Bring to boil and simmer 45 minutes.
Dredge meat in flour, salts and pepper. Reserve extra flour mixture. Brown meat in margarine; add onions and mushrooms. Cook until tender. Stir in reserved flour. Gradually add broth, Worcestershire and catsup. Bring to boil; add sour cream. Heat. Serve over noodles or rice.
Brown beef. Let drain. Grease skillet. Sprinkle bottom with meal and brown in oven. Mix egg, milk, meal, corn, red pepper and oil together. Pour half the batter in skillet. Spread meat, onion and cheese over batter. Then pour other half of batter over top. Bake at 350° for 45 minutes to 1 hour until brown on top.