HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will need 2 (13 x 9 x 2-inch) ovenproof dishes.
Mix together first 4 ingredients; add flour. Fill a cookie press; press on a cookie sheet. Bake at 400° for 8 to 10 minutes.
Unroll dough. Place on greased cookie sheet. Press dough into a 12 x 8-inch rectangle. Spread sauce on dough to within 2-inches of long side. Top with ham, cheese, green peppers and Italian seasoning. Fold long side of dough over filling. Pinch to seal. Bake at 400° for 15 to 20 minutes or until golden brown. Makes 6 servings.
Mix condensed cream with frozen lemonade. Add Cool Whip and mix together. Pour into pie shells and refrigerate for 1 hour.
Cook ingredients together in a heavy saucepan until honey is dark brown and the mixture gives a brittle test in cold water. Pour into greased pan. Stir occasionally to make sure the nuts don't fall to the bottom of the pan. When almost cool, cut into squares.
In large mixing bowl, combine all ingredients, blend at low speed, beat 3 minutes, scraping bowl occasionally. Pour batter into greased and floured 10-inch Bundt or tube pan. Bake at 325° for 1 hour or until top springs back when touched lightly. Cool 15 minutes, remove from pan, cool completely. Drizzle with glaze.
Combine dry ingredients in a large bowl. Add eggs and oil. Stir until moistened. Stir in vanilla, pineapple, 1 cup pecans and bananas. Put in three 9-inch pans. Bake at 350° for 25 to 30 minutes. Use Cream Cheese Icing and put 1 cup pecans on top and sides.
Grease 9 x 13-inch pan. Sprinkle nuts on bottom. Place dough balls on top of nuts. Melt margarine and brown sugar. Pour over top of dough. Sprinkle pudding on top. Cover with a towel and let rise overnight or about 8 hours. Bake 25 minutes at 425°.
Put in a blender for 30 seconds to blend. Serve immediately. Makes 1 quart.
Peel shrimp; remove tails if desired. Blend jerk rub with 2 tsp. oil in a medium bowl; add shrimp, toss to coat and set aside. Meanwhile, prepare rice. Cut onion into wedges. Mince garlic. Heat oil in a 2 quart pot over medium-high heat. Saute onion and garlic 2 to 3 minutes. Pour in chicken broth; stir in pineapple and jerk seasoning. Bring to a boil, then stir in rice. Cover pot; reduce heat to low and simmer 15 minutes or until liquid is absorbed. Set aside. While rice cooks, seed peppers and remove stems; cut peppers into thin wedges. Heat a large, non-stick skillet over medium-high heat. Saute shrimp and peppers 2 to 4 minutes, until shrimp turn opaque, white, and form the letter "C". Serve shrimp and peppers over pilaf.
Mix all the ingredients together. Make into 1-inch balls. Bake at 275° for 1 hour. Makes approximately 50 to 75 meat balls.
Cook first 3 ingredients according to directions on package. Add remaining ingredients. Put in casserole for 30 minutes at 350°. Top with either cheese, bread crumbs, bacon bits, potato chips or a combination of any. This is one recipe that will surprise everyone. It is even good served the next day cold.
Combine flour and sugar in a small bowl. Heat butter, cocoa and Pepsi to a boil. Pour over flour mixture; beat well. Add buttermilk, eggs, baking soda, vanilla and marshmallows. Beat well and pour in 15 x 10 x 1 1/2-inch pan. Bake at 350° until done. Ice while hot.
Beat eggs; add oil and sour cream. Dump in cake mix and beat. Bake at 350° for 25 to 30 minutes.
Pout 1 pint corn and 1/2 cup water into a hollow or semi-hollow log and start pounding the corn with the pestle hand made from oak. When all the corn has been cracked and the skins are off, take it out; repeat the process with the second pint of corn. After this is done, take the ground corn and sift it through a large sifter and pound it again; then, sift it through a smaller sifter. In sifting through the smaller sifter, you get a fine ground meal, about a cup or less, which is ready for cooking. You must use a big cast-iron pot or washpot. Pour the water in it and build a fire underneath the pot. When the water begins to boil, put the corn into the pot. Remove all the residue which will rise to the top, then pour the ash liquid into this mixture and stir every 20 minutes with a long wooden sofkey ladle for about 3 hours. Pour the fine ground meal into the pot when it is nearly done in order to thicken the juice.
Sift flour once. Add salt and spices, then sift together. Beat eggs; add sugar. Blend well, then add molasses and shortening. Dissolve baking soda in coffee and add to other ingredients. Combine with flour mixture, mixing thoroughly. Chill at least 1 hour. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 10 to 15 minutes. Makes 48 medium cookies.
To each gallon of water, put 1 pint of salt. Wash cucumbers and place in a churn. Cover with salty water and leave 14 days. Remove, rinse and cut lengthwise. Cover with water and add alum. Leave overnight. Drain and rinse; put in vinegar overnight. Drain vinegar and put in a churn in layers: 1 layer cucumbers, 1 layer sugar, then sprinkle of cucumber spices. Do this until all cucumbers are layered. Cover and use as you want. They are spicy hot, but not too hot. They will keep for about 1 year.
Melt the marshmallows in the 2 cups of water over low heat. When melted, pour over the lime gelatin. Place in refrigerator until partially set, then add the grated cheese, drained pineapple, chopped nuts and whipping cream.
Saute onion and oil. Add 6 cups water and bouillon until boils. Then add noodles slowly, so it doesn't stop boiling. Cook 4 minutes. Add broccoli; cook 4 minutes. Then add milk and cheese. Cook until melts, stirring occasionally. Add salt and pepper.
Beat lemonade into milk. Fold Cool Whip into mixture. Pour into pie crust and freeze.
Combine all ingredients well and heat to boiling or until sugar is thoroughly dissolved. Highly recommended for use in barbecuing brisket, also excellent for use in barbecuing beef or pork roast, ribs and chicken. For a more tangy sauce, use only 3 1/2 tablespoons of brown sugar. Makes enough sauce for cooking for 15 people.
Boil last four ingredients and cool. Pack cucumbers, dill and garlic to taste. Place in jar or bowl. Pour brine over cucumbers. Put in refrigerator.
Mix all ingredients. Dip bread and put on hot griddle. Serve with honey or syrup.
Dissolve yeast in 1/4 cup water and 1 teaspoon sugar; set aside. Beat egg. Add 1/2 cup sugar, vegetable oil and salt. Add yeast and 1 cup warm water. Add flour until stiff dough (4 to 5 cups). Pour onto floured board. Knead until firm, 5 minutes. (This adds about 1 cup flour.) Turn into a greased bowl. Refrigerate overnight, covered with clear plastic wrap.
Mix pretzels, margarine and 2 tablespoons sugar. Press into approximately 15 x 9-inch glass baking container. Bake 7 minutes at 400°. Cool.
Roll pork chops in flour. Brown in hot fat. Place the chops in baking dish. Mix soup, water, onion, celery, pepper and salt. Heat. Remove from heat and pour over chops. Cover the dish and bake at 350° for about 1 hour. Remove the cover for the last 15 minutes. Cover the top with crushed cornflakes if desired.
Cook regular or quick brown rice. I always use the regular white rice. Cool and add bite size cooked chicken. Chop celery and nuts and add. Add mayonnaise and orange segments. Add salt as you like.
Combine cottage cheese, 1 cup mozzarella cheese, egg, spinach, salt and oregano in a large mixing bowl; stir well. Spread 1/2 cup spaghetti sauce in a greased 9 X 13 inch baking dish. Place 1/3 of the lasagne noodles over sauce and spread with half of the cheese mixture. Repeat layers. Top with remaining noodles, spaghetti sauce and 1/2 cup mozzarella cheese. Pour water around edges. Cover securely with aluminum foil and bake at 350 degrees for 1 1/4 hours. Let stand 15 minutes before serving.
Peel and quarter apples. Cook, letting them come to a boil. Then separate biscuits into halves and roll each half flat. Put 1/5 fruit on a half and top with another half. Seal overlap by mashing top and bottom edges together. Repeat for other dumplings. Mix 1 cup of the water used for cooking the apples with the sugar and 3/4 stick margarine. Put dumplings in pan and pour mixture over them. Melt the remaining 1/4 stick butter and pour over all. Bake at 400° until brown.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and beat until blended. Combine flour, salt and soda. Add to creamed mixture at low speed. Drop by heaping spoonfuls 2-inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes or until just beginning to brown. Cool 2 minutes. Yields 3 dozen.
Saute onions and garlic in butter for 15 minutes. Add flour; cover and simmer for 15 minutes, stirring frequently. Add shrimp; stir well. Cover and cook for 15 minutes, stirring often. Add cheese, half and half, lemon pepper, salt and pepper. Cover and cook 15 to 20 minutes. Cook fettuccine noodles according to package directions. Drain noodles and blend gently with sauce. Pour into buttered casserole dish. Cover and bake in preheated 350° oven for 15 to 20 minutes. Cover with Parmesan cheese.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with strawberries or cherries, if desired.
Sift together. Add to mix and stir by hand well, 1 (Number 303) can fruit cocktail and 2 eggs. Pour into a 13 x 9-inch pan. Sprinkle on top 1/2 cup brown sugar and 1/2 cup pecans. Bake at 350° for 40 minutes.
Rub roast with brown sugar, salt and pepper. Mix catsup, tomatoes and water with a dash of hot sauce and dash of Worcestershire sauce. Pour mixture over roast and bake at 350° until tender. Serve sauce over rice or noodles.
In large bowl combine potatoes, beef, pickles, diced beets and herring (with sauce). Cover; chill several hours. Just before serving, add mayonnaise. Toss until ingredients are moistened. Garnish with diced egg white, sieved egg yolk and sliced beets. Makes 25 servings.
In a large mixing bowl, combine cream cheese, powdered sugar and extract. Beat until smooth. Gently fold in La Creme and peaches. Pour into graham crust. Chill until firm, about 3 hours. Serves 6.
Cream shortening and sugar. Add eggs and beat well. Add milk, then add flour that has been sifted with salt, baking powder and spices. Chill dough thoroughly in refrigerator.
In medium saucepan, cook onion in hot oleo until tender but not brown. Add corn, broccoli, carrot and water and bring to boiling. Reduce heat, cover and simmer 10 minutes or until veggies are tender. Stir in soup, milk, cheese and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through.
Melt butter in 9 x 13-inch pan. Sprinkle crumbs over butter. Add all other ingredients in layers. Bake at 350° for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Enjoy!
Mix melted oleo, sugar, brown sugar, peanut butter, eggs and vanilla. Sift flour, soda and salt into creamed mixture. Blend in oats and chocolate bits. Bake at 350° for 10 minutes.
Measure all dry ingredients into sifter. Sift into large mixing bowl. Add water, vanilla and mayonnaise and mix well. Pour into greased and floured pans. Bake at 350° for 35 minutes. Top with gloss.
Coat skillet with cooking oil. Place over medium heat until hot. Add chicken and brown on both sides. Add water. Cover and simmer for 15 minutes. Yields 4 servings. Preparation time is 25 minutes.
Heat oven to 350°. Grease 8 x 8 x 2-inch pan. Stuff chilies with cheese slices. Place in pan. Add flour to milk; beat until lump free. Add eggs and salt; beat, then add taco sauce. Mix well. Pour over chilies. Bake at 350° for 35 to 40 minutes.
Combine all ingredients in saucepan. Bring to a boil. Transfer to a 10 x 13-inch dish. Bake at 350° for 1 hour.
Heat milk to warm, but not hot. Combine eggs, egg yolks, sugar and salt. Slowly strain into warm milk. Cook over hot, not boiling, water, stirring constantly, until mixture thickens and coats a heavy spoon. Remove pan immediately from hot water and place in pan of cool water. When cool, add vanilla. Chill. (Custard may curdle if water boils.) Float ice cream, whipped cream or broken pieces of angel food cake on top of custard.
Bake cake mix according to directions. Cool slightly. Spread pie filling over top. Serve with whipped cream or ice cream.
Heat oven to 375 degrees. Coat baking sheets with nonstick spray. In a large bowl, beat butter, margarine, confectioners and granulated sugar with mixer on low speed until blended. Increase to high until fluffy and light. Beat in egg, vanilla, baking powder and salt. On low, blend in flour. Roll dough into 1 inch balls. Roll balls in coarse sugar. Place about 2 inches apart on baking sheet. Flatten balls with the bottom of a glass or bottle into 2 inch rounds. Bake 10 minutes or until golden brown. Cool on baking sheets for 10 seconds or so before removing cookies to wire racks to cool completely.
Unroll the crescent rolls and spread out onto a cookie sheet. Bake 7 to 8 minutes at temperature listed on the package. Allow to cool.
Put in freezer until slushy. To serve, spoon in a nice glass or goblet.
Mix ingredients in a large bowl. Bake at 350° in 9-inch pans for 20 minutes (3 layers).
Slice Twinkies in half. Place in the bottom of an oblong serving dish with the filling side up. Prepare pudding according to the package directions. Pour on top of the Twinkies. Layer bananas, strawberries, Cool Whip and chopped pecans on top of the pudding.
Mix thoroughly. Bake in tube pan at 275° for 3 to 4 hours.
Saute onions in butter. Take cream and add flour to it and blend well. Pour into onions and butter mixture. Add all other ingredients and stir. Serve hot with bread or crackers.
Cream butter and sugar; add eggs and mix well. Sift soda and salt with flour. Add nuts and mix with first part. Roll into three round rolls and wrap with wax paper and freeze overnight. Slice thin and bake at 350° until light brown. (This will keep in freezer if securely wrapped.)
Mix all ingredients in a glass or plastic container. Add steak or salmon and let soak at least 2 hours or overnight. Guaranteed to be tender and delicious.
Bring to boil and remove from heat. Place half the mixture in a 2 1/2-quart casserole. Add 8 ounces uncooked noodles and top with remaining meat mixture. Bake at 375° f or 45 minutes. Sprinkle with Parmesan cheese. Serves 6.
Combine in small container. Use 2 heaping teaspoonfuls per cup. Fill cup with 1/2 boiling water and 1/2 whole milk.
Sift dry ingredients together. Cream shortening and sugar together. Add egg and vanilla. Add dry ingredients alternately with sour milk. Drop on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Try adding nuts or raisins (optional).
Cream margarine and sugar together. Add flavoring. Add eggs one at a time. Beat at medium speed. Alternate buttermilk with sifted dry ingredients. Bake in a tube pan at 350° for one hour.
Mix margarine and cheese. Add flour; mix well. Stir in Rice Krispies and pecans. Roll in long roll and chill. Cut in slices and bake at 375° for 20 minutes or until lightly browned.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Add milk and flavoring. Add dry ingredients. Beat well. Fold in coconut. Bake 1 1/2 hours at 300° in a large tube pan, greased well.
Put butter and soups in 1 1/2-quart casserole. Place in 350° oven until butter melts. Add water chestnuts, rice and seasoning packet. Stir to mix and return to oven, uncovered, for 1 hour. Serves 6.
Place eggs in a saucepan and cover with water. Bring to a boil and continue for 5 minutes. Remove from heat and replace with cool water for eggs to cool. Remove shell from eggs. Cut eggs in half (lengthwise) and remove the yolk. Place the yolk in a bowl and mash with a fork. Add mayonnaise, mustard, salt, pepper and pickles. Mix well. Spoon the mixture into a pocket of each egg half and sprinkle paprika on top. Makes 12.
Combine sugar, flour and salt in the double boiler. Stir in milk. Cook over boiling water, stirring until thickened. Beat egg yolks and gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla. Line 1-quart casserole with vanilla wafers. Top with sliced bananas. Pour portion of custard over bananas. Repeat, ending with custard on top. Beat egg white stiff but not dry. Gradually add 1/4 cup sugar and beat until mixture forms stiff peak. Pile on top of pudding. Bake in preheated 425° oven 5 minutes. Serve warm or chilled. Makes 6 servings.
Heat oven to 350°. Grease and flour bottom only of 8 x 4-inch or 9 x 5-inch loaf pan. In large bowl, combine all ingredients except sliced almonds and jelly. Stir 50 to 75 strokes by hand just until dry particles are moistened. Pour batter into greased and floured pan. Sprinkle with sliced almonds. Bake at 350° for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on cooling rack 15 minutes; remove from pan. Cool completely. Cover; store in refrigerator. Just before serving, brush with warm apple jelly. Makes 1 loaf.
Beat the first three ingredients until smooth. Add the next 5 ingredients and mix well. Pour half the batter in a greased tube pan. Add half the nut mixture (the last 3 ingredients mixed together). Add remaining batter. Top with remaining nut mixture. Bake for 45 minutes at 375°.
Melt butter or margarine in a large skillet. Add onion. Saute for 1 minute. Add cabbage and apple and cook for 5 minutes, stirring occasionally. Combine salt, pepper, brown sugar, water and vinegar. Add to cabbage mixture and cook, covered, over low heat for 30 minutes. Serve hot or cold. Makes 6 servings.
Melt butter and add other ingredients. Blend well. Pour into an unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Pour vinegar over flour and sugar; add 2 eggs and prepared mustard. Cook until thickened and add pepper. Add mayonnaise if too thick. Pour over 2 quarts cooked, diced potatoes.
Dissolve jello in boiling water. While warm add sherbet and Cool Whip. Blend well; fold in oranges. Chill.
Place brisket in crock-pot. Combine liquid smoke, catsup, vinegar, soy sauce, Worcestershire, steak sauce, Tabasco, corn syrup, garlic powder, mustard and soft drink. Cook on high heat for 1 1/2 hours or until sauce is bubbly. Reduce heat to low and cook for 6 1/2 hours or until done. Serves 6.
Place almonds and butter in 9-inch glass pie plate. Cook 3 to 4 minutes on High in microwave, stirring after every minute.
Chill punch and 7-Up. Thaw frozen juices, but do not dilute. Mix all ingredients together except 7-Up. Keep chilled. Just before serving, carefully pour 7-Up down the side of the punch bowl and stir gently. Use ice ring made from the punch, if desired. Makes 25 (5 ounce) servings.
Beat all ingredients except bacon grease into a thin batter. Use a heavy iron skillet to heat grease (bacon), then sprinkle a little cornmeal on bottom to make a crust. Pour batter into hot skillet and bake at 450° for 25 to 30 minutes. Serves 10 to 12.
Place chopped peppers, onions and pineapple on paper towel to absorb moisture. Blend all ingredients together well. Refrigerate and chill at least 1/2 hour. Shape into ball and roll in pecans..
Preheat the oven to 450°. Rub the pork roast with salt and pepper. Brown on all sides in oven 20 to 30 minutes. Remove roast from oven. Scatter sauerkraut around roast. In a bowl, mix apples, onion, brown sugar, mustard and caraway seed. Sprinkle this mixture over the sauerkraut; drizzle the beer. Cover and roast 1 1/2 to 2 hours or until thermometer reaches 160°. Do not let roast dry out.
Mix margarine, peanut butter and powdered sugar together. Knead like bread. Form into small balls and chill approximately 1 hour.
Cook and drain spaghetti. Set aside. Chop vegetables. Add to spaghetti after it is cooled. Pour in the Salad Supreme. Use the whole bottle. Then add entire bottle of salad dressing. Toss well. Let sit for a few hours. Toss before serving.
Beat eggs, water, vinegar and sugar. Mix well. Heat at low temperature until thickened. Fry bacon. Shred lettuce in bowl. Pour warm dressing over lettuce and crumble bacon into salad. Serve warm.
Combine all. Fill muffin tins 2/3 full. Bake at 400° for 20 minutes.
Mix the flour, brown sugar and butter into crumbs; set aside. Mix the molasses, baking soda, boiling water and beaten egg, then mix with 1/2 the crumbs, but do not beat. Put in pie shell. Cover with the remaining crumbs. Bake at 375° for 11 minutes, then at 350° for 30 minutes.
Combine sugar, butter and evaporated milk. Bring mixture to a rolling boil, stirring frequently. Remove from heat and add pudding mix and rolled oats. Mix together. Cool 15 minutes. Drop by teaspoon on waxed paper or plastic wrap.
Line a 10-inch deep pan with pie shell. Bake 15 minutes at 425°. Remove shell and lower heat to 375°.
Place steak in a large shallow dish or heavy-duty zip top plastic bag. Combine ginger ale, orange juice, brown sugar, vegetable oil, white vinegar, dry mustard, ground ginger and ground cloves, stirring until sugar dissolves. Pour over steak. Cover or seal and refrigerate 8 hours, turning meat occasionally.
Brown meat in shortening in large, heavy skillet. Add remaining ingredients; mix thoroughly. Cover and cook 1 hour over low heat.
Peel and grate potatoes and onion. Leave mixture in bowl until water from vegetables rises to top. Skim off and discard. Add eggs, flour and seasonings; mix well. Drop by spoonfuls into hot shortening and flatten mixture until pancake is 4-inches in diameter. Fry until golden brown. Drain on paper towels. Serve with applesauce or sour cream.
Mix by hand the flour, 2 cups sugar, eggs, baking soda and crushed pineapple. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
In a large skillet, cook shrimp, shallots and garlic in butter over moderate heat, stirring, 3 to 4 minutes, until shrimp is firm and pink. Reduce heat to low. Cook fettucine al dente and add to shrimp.
Add boiling water to corn meal, along with margarine. Stir until meal is well moistened and margarine is melted and mixture is smooth. Add salt and sugar. Allow to cool. Add well beaten eggs. Pour into hot, well-greased baking dish (1 1/2-quart). Bake at 350° for 35 to 45 minutes or until firm.
Mix the first 4 ingredients and boil about 1 minute, then add the last 3 ingredients and mix well. Drop on wax paper. Cool and serve.
Peel potatoes. Mix all ingredients, stirring lightly. Place in a buttered casserole. Bake at 325° in oven for 1 hour.
Cook beef, onion and garlic in fry pan; drain, then put into crock-pot and add remaining ingredients. Cook on high 1/2 day.
Mix and boil for 1 minute. Set aside to cool. Mix 2 packages French vanilla instant pudding (small size) and 3 1/2 cups milk. Beat and add one 8 ounce Cool Whip.
Beat together cornmeal, flour, water and eggs to make batter. Moisten chops with water, salt and pepper then dip into batter and fry.
Mix cake following box directions. Preheat oven to 350°. Spray 9 x 13-inch pan with Pam or cooking spray. Pour 2 cups of cake mix in bottom of pan. Cook 15 minutes, then remove from oven. Over low to medium heat, blend butter, condensed milk and caramels in medium saucepan. Stir until melted and smooth. Pour caramel mixture over baked layer. Pour remaining cake mixture over caramel. Top with nuts. Bake 30 to 35 minutes or until middle spring back when touched.
Combine brown sugar, water and 2 Tbsp butter in saucepan and bring to a boil. Cool.
Cream together butter and sugar. Mix in well beaten eggs. Add crushed pineapple and bread. Bake in a casserole dish, uncovered, for 1 hour at 350°.
Mix sugar, cocoa, cornstarch, margarine and vanilla. Gradually add milk and 2 egg yolks. Bring to slow boil in saucepan, stirring constantly until thickened. Pour in baked pie shell.
Mix mayonnaise and sour cream. Using a large pie plate, layer ingredients in order given. Refrigerate about 2 hours. Serve with tortilla chips.
In saucepan, blend butter and flour; gradually add milk and seasonings. Cook until thickened, stirring constantly. Remove from heat and stir in cheese.