HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together until smooth the cornmeal, salt and 1 cup cold water. In a heavy saucepan bring to boil 4 cups of water. Add the soaked corn meal, stirring constantly. Cook and stir 2 minutes. Cover and reduce heat to low and cook about 20 to 30 minutes. Hominy grits can be used instead of cornmeal.
Shred cabbage into a large bowl. Slice onions and bell pepper very thin. Put on top of shredded cabbage. Sprinkle with sugar. In saucepan, heat to boiling the remaining ingredients. Cool and pour over cabbage. Do not stir. Cover and let stand overnight in refrigerator. Mix before serving.
Cream shortening and sugar. Beat in eggs. Fold in cream. Add dry ingredients. Chill to very cold (dough is soft). Roll out thick, using powdered sugar on board. Place on slightly greased baking sheet. Bake at 450° until lightly browned.
Soak dill pickles in cold water for 2 hours. Drain and wipe cucumbers dry. Slice in 1/4-inches in original jar. Mix celery seed, clove of garlic and sugar and pour over cucumbers in jar. Fill jar with white vinegar. Add pickling spices and shake jar until mixture is well mixed. Place in refrigerator up to one week. Better after 2 weeks. May add crushed red pepper if you like it a little hot.
In mixing bowl, stir together flour, baking soda and salt, then set aside. In large mixing bowl, beat together sugar, butter, eggs and vanilla until lightly fluffy. Add flour mixture and milk alternately to beaten mixture. Beat just until blended after each addition. Fold in pecans and cherries. Turn batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes. Cool in pan 10 minutes. Remove from pan.
Combine. Mix eggs and pudding mix well. Beat 2 minutes. Spread in a greased and floured pan. Sprinkle with chips and nuts. Bake at 350° for 30 to 40 minutes. Use a 9 x 13-inch pan.
Mix all ingredients gently and refrigerate several hours before serving. Serve on chilled, lettuce-lined plates or bowl.
Place potatoes in bottom of a greased casserole dish, then add browned beef and other ingredients in order given. Bake until potatoes are done, about 1 hour and 15 minutes. Bake at 325° to 350°.
Sift flour once, measure and add baking powder, baking soda and salt; sift again. Cream the shortening. Add sugars gradually and cream together until light and fluffy. Add egg and beat well. Add flour, coconut, cereal and vanilla. Blend well. Shape into small balls and place on ungreased baking sheet. Press down with fork. Bake in a 350° oven for 15 minutes or until done. Makes 3 dozen cookies.
In saucepan over medium heat, melt butter and add flour, salt and pepper to gradually make a paste. Add the hot milk slowly, stirring constantly and bring to a boil. Remove from heat and fold in cheese. Place alternate layers of asparagus, sauce and sliced eggs in casserole. Bake at 350° for 30 to 40 minutes or until golden brown. Serves 6.
Mix sugar and shortening well, then add other ingredients. Fill unbaked tart shells. Bake in medium oven for 20 minutes. Yields one dozen.
Mix yeast with sugar, eggs and warm water. Add oil, salt and flour. Refrigerate overnight. Divide into 3 parts. Roll each one out. Cut into 8 sections. Let rise 6 hours. On greased cookie sheet. Bake for 10 to 12 minutes at 350°.
Soften cream cheese with lemon juice. Add shrimp and green onions to cream cheese mixture. Add enough mayonnaise to give a consistency for dipping. Season with Tabasco, salt and pepper. This is much better if made 8 hours ahead. Add more seasoning if necessary. Serve with Chicken in a Biscuit crackers. This will serve 15 people generously.
Mix flour, butter and pecans. Bake in a 9 x 13-inch pan at 350° for 20 minutes. Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled first layer. Combine milk and pudding mix; spread on second layer. Place pecan halves on top. Chill overnight.
Burn skin of pigs feet by holding over gas flame. This is optional. Wash well in warm water, then place in kettle and add enough water to cover well. Bring to a boil and skim. Lower heat and simmer slowly. Add garlic, salt, whole black pepper and onion, which has been sliced. Cook altogether until bones fall apart from the meat (about 5 or 6 hours). Strain and pour into dishes; add meat, cut into pieces and let stand overnight in a cool place. Before serving, sprinkle with paprika.
Run hot water over broccoli until thawed. Drain broccoli. Saute onion until transparent. Combine broccoli, onion, beaten eggs, cottage cheese, corn bread mix and Cheddar cheese. Pour into a lightly greased 8 x 10-inch pan. Bake at 375° for 40 to 50 minutes or until golden brown. Cut into squares when cooled and serve.
Brown meat, onion and garlic. Add remaining ingredients and simmer for 30 minutes. Beans may be added if desired.
Dissolve yeast in warm water (just enough to do the job). Dissolve soda in buttermilk. Combine all ingredients together to make dough. Make up like biscuits. Bake immediately at 375° until golden brown.
Cut softened butter into flour. Mix in softened cheese, cayenne and salt. Fold in Rice Krispies. Roll into small balls and flatten with a glass bottom. Bake on an ungreased cookie sheet in a 350° oven for 15 minutes!
Heat 2 tablespoons oil. Beat eggs and add to skillet until set. Put aside. Add rest of oil; cook onion, green pepper and garlic 5 minutes or until tender; stir in meat. Add soy sauce and rice. Cover and reduce heat for 5 minutes. Add eggs; stir and serve.
Layer all ingredients in a bowl, starting with the lettuce on the bottom. Cover. Refrigerate overnight. Mix well just before serving.
Preheat oven to 350°. Cream sugar, butter and eggs. Mix flour, soda and cinnamon. Gradually add to sugar, butter and eggs. Add apples. Do not mix any longer than necessary. Bake at 350° for 45 minutes to 1 hour.
In heavy saucepan, dissolve cornstarch in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas. Cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with additional banana slices. Refrigerate leftovers.
Preparation time: 16 to 20 hours. Mix meat and ingredients then place in refrigerator for 12 hours. Then roll in thin strips on cookie sheet. Bake at 150° for 4 to 8 hours or when dry. When dry, store in airtight container in refrigerator or freezer.
Beat eggs. Add milk. Add dry ingredients and oil. Mix well. Spoon batter on hot griddle. Brown on both sides.
Combine last 7 ingredients and refrigerate overnight. Next day, cut top off bread and hollow bread by pulling out small chunks of bread. Cut the top of the bread into pieces. Spoon mixture into hollowed out bread. Arrange bread pieces around bread bowl on a large plate or platter. Dip bread into dip. Eat bread bowl when dip is gone.
Liquify all ingredients in a blender. Add more milk if needed for desired thickness. Makes 1 large glass. Drink right away.
Stir together sugar, butter and water in bowl. Stir in eggs; stir in vanilla. Combine flour, cocoa, baking powder and salt; stir into sugar mixture. Stir in nuts. Spread into greased 9 x 13-inch baking pan. Bake in preheated 350° oven for 18 to 20 minutes until wooden toothpick inserted in center comes out slightly sticky. Cool in pan.
In hot butter in Dutch oven or deep kettle, saute onions, with salt, until golden. Stir in well 1 1/2 teaspoons paprika and meat. Simmer, covered, for 1 hour. Add 4 1/2 teaspoons paprika and enough water to just cover meat. Simmer, covered, for 1 hour or until meat is fork-tender, adding more water toward end of cooking time if you want extra gravy. Serve with boiled noodles, poppy or caraway noodles, mashed potatoes or hot fluffy rice. Makes 4 or 5 servings.
Spread croutons in lightly greased 13 x 9 x 2-inch pan. Set aside.
Place peaches in oblong pan. Sprinkle cake mix over peaches. Pack down with hand. Melt butter or margarine and pour over cake mix and peaches. Sprinkle coconut and pecans on top. Bake at 350° for 20 to 30 minutes or until golden brown.
Brown hamburger and onion. Drain. Add remaining ingredients. Simmer 30 minutes until right thickness. If you want to use Mozzarella cheese, stir it in just before serving.
Sift together dry ingredients. Beat egg whites until stiff. Fold in sifted dry ingredients carefully, then spread over Back-Oblaten (wafer papers, available at a German delicatessen). Bake at 350° for 20 minutes.
Boil or bake chicken; pull off bones. Mix first 4 ingredients together for sauce. Place chicken in tortillas and 2 tablespoons of sauce. Add a little bit of cheese. Roll up and place in pan. Pour rest of sauce over enchiladas and bake 30 minutes at 350°.
Mix yeast with water and set aside. Mix remaining ingredients, then add yeast. Knead for 12 minutes. Let rise in bowl until doubled. Make into rolls and put in pans. Let rise again until doubled. Bake in 400° oven for 20 to 30 minutes. When done, brush tops with butter. Makes 3 dozen.
Place 1 layer of cake in bottom of punch bowl. Spread in layers over cake: 1/2 pie filling, 1/2 pineapple, 1 cup coconut, 1 box prepared pudding, 2 1/2 cups whipped topping and 1/2 cup nuts. Add second layer of cake and layer other ingredients as before. Garnish with cherries.
Mix together first 4 ingredients with lemon yogurt. Serve with cheese and crackers. (No salt, sugar and only a trace of fat in the nuts.)
Empty yams in dish. Sprinkle with rest of ingredients. Butter to cover in patties. Bake 30 to 45 minutes at 350°.
Beat first 3 ingredients with mixer until very creamy. Very slowly add cold water, beating all the time. Then add the powdered sugar and beat until smooth. It should be very thick. Keep covered while not in use.
In 5-quart Dutch oven, over high heat, cook beef, onion and garlic, stirring often, until all pan juices evaporate. Stir in chili powder, salt and pepper. Cook 1 minute. Stir in tomatoes with liquid, kidney beans and tomato sauce. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 30 minutes, stirring often. Skim fat from chili, if any. Serves 8 and freezes well.
Melt butter; add flour and blend. Add beet liquid and cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves. Stir until sugar dissolves. Add drained beets; heat thoroughly.
Drain and rinse beans, chop tomatoes with juice. Combine onions and garlic in microproof dish, cover. Microwave on High 2 minutes. Stir in seasonings. Cover and microwave 1 minute. Stir in tomatoes and juice. Microwave, uncovered, 3 minutes. Transfer 1 cup tomato mixture to bowl and add beans and toss to combine. Reserve remaining mixture for topping. For each enchilada, sprinkle 1/4 cup cheese down center of tortilla. Top with 1 heaping tablespoon green chilies and 1/2 cup bean mixture. Roll up and place seam side down in a 13 x 9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients. Spoon remaining tomato mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Cover and microwave 4 minutes, turning dish 1/2 way at 2 minutes if microwave does not have a rotating disc. Sprinkle with green onions and serve.
Combine brown sugar, melted butter and flour in bowl. Remove 1 cup of mixture. Add rest of ingredients. Pour into buttered pan. Sprinkle the 1 cup mixture on top. Bake 350 degrees for 25-30 minutes.
Mix beef, crumbs, egg and salt. Shape into 50 meat balls. Place in a shallow baking pan (13 x 9 x 2-inch). Broil until brown; turn once. Spoon off fat.
Cut tips off wings and put in baking dish. Blend ingredients and pour over chicken. Turn to coat chicken. Cook on high in microwave for 30 min. Cook another 20 min. or until tender and sauce is thick, let stand for 5 min. uncovered
Brown hamburger with onion. Combine all ingredients in large casserole dish and bake at 350° for 30 minutes. Also good in crock-pot.
Beat eggs with sugar; add cool melted butter and beat well. Add rind, salt and warm cream. Beat well. Add flour slowly and continue to beat. Add yeast, dissolved in warm milk and mix thoroughly. Beat dough about 10 minutes and set in bowl to rise. When doubled, punch down and let rise again. Proceed to fill and fry.
Cook hamburger and drain. Boil vegetables and potatoes together until done. Stir in tomatoes and hamburger. Add other ingredients and boil about 20 to 30 minutes.
Bring to boil water and butter until butter melts. All at once, add flour and salt. Stir until dough comes away from sides of pan. Let cool 5 minutes. Beat eggs in one at a time. Spread in 1 inch deep cookie sheet type pan. Bake at 400 degrees for 30 minutes. Pierce with fork all over. Let cool before putting topping on. For topping, make pudding according to package directions, then beat in cream cheese. Spread over crust. Top with cool whip. Put on topping of choice if desired (chocolate or caramel syrup, etc.).
Saute first 3 ingredients. Add clams; simmer 5 minutes. Put on pasta.
Mix everything together in a large bowl, stirring with a wooden spoon. Divide the batter between three 8 or 9-inch cake pans, greased and lightly floured. Bake at 325° for approximately 40 minutes. For smaller cake pans, bake a few minutes longer.
Mix well. Bake for 35 minutes at 350° in 9 x 13-inch pan, greased and floured.
Heat oven to 375°. Cook macaroni as directed on package; drain. Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Place macaroni in ungreased 1 1/2-quart casserole. Stir cheese sauce into macaroni. Arrange fish sticks on macaroni. Bake uncovered 30 minutes. Makes 5 to 6 servings.
Saute onion, pepper and garlic in butter and oil until tender. Add zucchini and cook slowly 10 to 15 minutes. Stir in corn and seasonings. Cool. Add beaten egg yolks, cheese, melted butter and sugar. Beat egg whites until stiff, fold into vegetable mixture. Pour into greased 2 1/2-quart casserole. Set in pan of hot water. Bake 1 hour at 350°. May be baked ahead and reheated. An excellent compliment to a baked ham or turkey!
Parboil onions in small amount of water. Drain well. Melt butter in saucepan. Blend in flour. Add chicken broth and cream, stirring constantly until thick and smooth. Combine sauce, onions and almonds. Add seasonings and pour into buttered casserole. Bake in water bath in 350° oven for 30 to 45 minutes. Just before serving, sprinkle cheese, mixed with bread crumbs over top and brown under broiler. Yield: 6 to 8 servings.
Bake cake according to package directions in a 9 x 12-inch pan. Break 1/2 the cake up in bottom of a fairly small punch bowl. Make the pudding mix with 5 cups milk. Pour 1/2 the pudding mix over the cake, then add 1 can of cherry pie filling, 1/2 can crushed, drained pineapple and 2 1/2 sliced bananas. Mix the whipped topping and the nuts; put 1/2 of this over mixture. Repeat all the layers, ending with nut topping mixture and decorate with cherries. Refrigerate for at least 4 hours. This recipe may be cut in half to serve a smaller group.
In mixer bowl, cream together shortening, peanut butter, granulated sugar and brown sugar. Beat in eggs and vanilla. Stir together flour, soda and salt; stir into peanut butter mixture. Form dough into balls and ropes; put on ungreased cookie sheets. Push dough together and flatten with hands to make animals, people or other shapes. Bake in 350° oven 10 to 12 minutes. Cool on cookie sheets 1 minute; remove to wire racks. Makes 3 dozen large cookies. This is a good recipe to make with your child.
Mix meats and spices together. Add salt, pepper and parsley flakes. Shape into tiny meatballs and bake for 20 minutes at 350°, shaking occasionally. Remove balls and put drippings in pan on low heat. Add V-8 juice, broths and bouillon cubes. Heat until juice is reduced slightly. Serve with sauce in chafing dish.
Mix all ingredients and put in a greased casserole. Bake at 350° for 30 minutes. Then cover with grated sharp Cheddar cheese and put under broiler.
Break frozen broccoli apart and place in 8 x 12-inch baking dish. Pour mushroom soup diluted with milk over broccoli. Add onion. Add Pepperidge Farm dressing prepared for crumbly stage on top of broccoli mixture and stir. Bake at 350° for 40 minutes.
Combine first 7 ingredients, lemon pepper and pepper. Work up together and pack mixture into a Pyrex loaf dish (microwaveable). Microwave on High for 20 minutes.
Combine ingredients and mix well. Fill buns and wrap each in foil until ready to use. Bake in 300° oven for about 20 minutes or until filling is hot and cheese melted.
Melt butter with sugars in a small pot. Remove from flame. Add vanilla, coffee and milk. Over low heat, cook and stir until smooth and thickened (about 1 1/2 minutes). Pour over ice cream. Makes one large serving.
Combine brownie mix, hot water, oil and egg in large bowl. Beat 50 strokes by hand. Spread in a 15 x 10-inch jelly roll pan which has been greased and floured (line with wax paper; also grease and flour). Spread mix even in pan and bake at 350° for 15 minutes. Cool on rack 5 minutes. Turn pan upside-down over cake rack and unmold. Gently pull off wax paper; cool.
Heat beets in their own juice. Add drained pineapple chunks and heat until simmering. Retain liquid. Stir pineapple liquid, lemon juice and cornstarch together. Stir into simmering beets. Stir and cook until thickened. Serves 6.
Brown ground beef; drain. Add cheese and tomatoes. Keep warm in a warmer or crock-pot. Serve with nachos or potato chips.
Beat eggs. Blend in sugar. Add water, flour, soda, baking powder and salt. Blend in pumpkin and oil. Add cinnamon and nutmeg. Pour into 2 loaf pans that have been greased and floured. Bake at 350° for 1 hour.
Mix shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Heat oven to 375°. Bake 8 to 10 minutes or until lightly browned.
Beat eggs and sugar until smooth and foamy. Heat milk to scalding. Do not boil. Pour sugar and egg mixture slowly into milk. Stir continually and cook until the custard coats a metal spoon.
Gradually stir sugar into cream cheese. Add salt and vanilla. Melt chocolate in top of double boiler. Cool slightly and stir into cheese mixture. Add nuts. For softer fudge, add cream. Press into well-greased shallow pan or roll into log. Chill until firm. Cut when set. Makes about 1 pound.
Add ingredients in order of listing. Stir slightly. Boil to 249°. Turn burner off. Add 1 teaspoon baking soda. Shake kettle slightly until soda foams.
Bake chicken at 350° for 40 minutes. Break chicken into pieces and place in 13 x 9-inch Pyrex baking dish. Mix sour cream and chicken broth and pour over chicken, then put cracker meal and another can of chicken broth. Slice butter on top. Bake at 350° for 45 minutes.
Put together in following order: Crumble one layer of cooled cake in bottom of large bowl; mix pudding as directed and pour over crumbled cake; crumble 2nd layer of cake over pudding mix; layer drained pineapple over second cake layer; layer cherry pie filling over pineapple; sprinkle coconut over cherry pie filling; spread with whipped topping.
Quarter chicken. Combine beaten eggs with milk or with buttermilk. Dip chicken into milk mixture; flour thoroughly and season. Cook chicken until golden brown. Do not overcrowd; better to use 2 frying pans or a deep fryer set at 365°. Cook 13 to 15 minutes in a deep fryer.
Drain beans and mushrooms. Set aside. Fry bacon crisp. Set aside. Pour out grease. Saute onion and mushrooms. Add to bacon (crumbled), and green beans. Mix well and turn to low and cover. Heat 15 minutes. Slice Velveeta and place strips on top and cover until melted. Then stir into beans.
Wash and pick beans. Cover beans with water and bring to a boil. Turn off stove and let beans soak for 1 hour. Saute green pepper, onion and garlic in olive oil. Drain beans. Add to pepper and onion mixture. Add oregano, bay leaf and salt. Add water to cover beans and cook 1 1/2 to 2 hours. Add vinegar 5 to 10 minutes before beans are done. Serve over cooked rice.
Beat eggs well; add sugar gradually and beat until fluffy. Stir remaining ingredients in; turn into ungreased 2-quart casserole. Bake at 350° for 30 minutes. Remove from oven and stir well with wooden spoon while hot. Cool; form into small balls. Roll in granulated sugar.
Combine rice and margarine. Toss lightly. Add ham, pineapple, green pepper and barbecue sauce; mix well. Place individual servings of rice mixture on squares of foil. Bring corners together and twist. Bake at 350° for 20 minutes. Makes 6 servings.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi fruit. In a small bowl stir together the mayonnaise or salad dressing, yogurt and honey; fold gently into fruit mixture. Cover and chill for 2 to 4 hours. Serve on lettuce leaves, if desired. Makes 6 to 8 servings.
Fold foil in shape of boat to fit bird. Place bird in foil boat. Mix ingredients; pour over bird and close the foil tight over bird. Sprinkle lightly with parsley flakes and paprika before folding foil. Cook on back yard cooker on low heat until tender, about 1 hour and 45 minutes.
In saucepan, cook onion in butter until tender. Blend in soup, milk, cheese and seasonings. Heat until cheese melts. Combine with tuna, macaroni and peas. Pour into a 1 1/2-quart casserole. Crumble potato chips on top. Bake at 350° for 30 minutes.
Thaw potatoes for 30 to 45 minutes. Mix all ingredients together in large mixing bowl (except cornflakes). Put in 9 x 13-inch baking dish. Sprinkle topping with cornflake crumbs. Bake at 375° for 1 hour.
In a large bowl beat butter with with mixer on medium high for 30 seconds. Add half the flour and all the sugar milk and vanilla. Beat until combined, beat in remaining flour. Stir in cherries and pecans. Shape dough into two 8 inch rolls, roll each in coconut. Wrap in waxed paper or plastic wrap, chill 4 to 48 hours. Cut dough into 1/4 inch slices and place on ungreased sheet 1 inch apart. Bake at 375° for 10 - 12 minutes.
Combine in a bowl the flour, sugar, baking powder, salt and cinnamon. Blend the shortening, egg, milk and apple. Add to the dry ingredients and stir just until ingredients are blended. Fill greased muffin pans 3/4 full. Top with brown sugar, nuts and cinnamon. Bake at 400° for 25 to 30 minutes. Makes 1 dozen.
Thinly slice cucumber (you may peel or leave peel on). Mix all other ingredients and pour over cucumber. Refrigerate 6 hours.
Saute onion and celery in margarine. Add Ro-Tel tomatoes and cook over medium heat. Add corn and broth. Cook 10 minutes. Add crabmeat and continue cooking 5 more minutes. Stir in the half and half cream and enjoy!
In a sauce pan combine pineapple an sugar. Boil for 3 minutes. Add jell-o. Stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9 inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves.
Roll out bread dough, use flour underneath. Brush with butter/oregano mixture. Sprinkle with Mozzarella cheese and meat. Add mushrooms. Roll up the long way and pinch dough together. Lay the dough on cookie sheet, pinched side down. Brush with butter/oregano mixture again. Bake at 350° for 30 minutes, or until it bursts open and cheese oozes out. Cut into slices and dip in pizza sauce.
Let rise 45 minutes. Then melt margarine and squeeze out roll in margarine in little balls. Put in pan, then let rise again 45 minutes. If warm, you don't have to let them rise that long.
In medium bowl, combine flour, baking soda and salt. In a large mixer bowl, beat butter and peanut butter together until smooth. Add 3/4 cup brown sugar and 1/4 cup sugar and beat until fluffy. Add egg and vanilla. Beat well. At slow speed, gradually beat in flour mixture until well combined.