HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover raisins with boiling water and cook until tender, about 5 minutes. Stir in blended sugar and flour. Cook over low heat, stirring constantly, until boiling. Remove from heat; stir in nuts, lemon peel and lemon juice. Pour into pie crust and cover with top crust. Bake in preheated 425° oven for 30 to 40 minutes. Serve warm or cool. Very good if you like raisins.
Make red beans and rice as package directs. Cut the Polish sausage up and place in mixture. Add 1/4 cup water extra, simmer until done! As Justin Wilson would say, "I guaranteeeeeeee!!!!!!!!
Saute onions until limp; add chicken, green chilies, mushrooms, chili powder, garlic salt, 1 cup sour cream and picante sauce. Put a good amount in center of tortillas and roll up the long way. Place 1/2 cup sour cream on bottom of baking dish. Place flour tortillas in dish and top with remaining 1/2 cup sour cream and grated cheese. Bake at 350° for 20 to 30 minutes, until heated through. Enjoy!
Cook cabbage until tender; drain and put aside. Saute onion with 5 tablespoons butter. Add soup and cheese until melted. Remove from heat. Stir in cabbage, salt and pepper. Put into greased 2-quart baking dish. Melt 1 tablespoon butter and add bread crumbs to top of casserole. Bake for 20 to 30 minutes.
Slice round steak thin and brown in skillet. Add onions and bell pepper. Add Worcestershire sauce, Ro-Tel and stewed tomatoes. Simmer for an hour. The longer it simmers the more tender it will be, simmer with a lid on. If liquid gets low, add some water or tomatoes. Season according to taste.
Put berries in a 10 1/2 x 7 x 1-inch pan; cover with pineapple. Pour on dry cake mix and scatter nuts over top. Drizzle melted butter over all. Bake for 1 hour at 350°. Cool. Cut into squares.
Let yeast, pinch of sugar and milk rise. In the middle of flour, put riced potatoes, yeast mixture, oil and salt. Make a soft dough until smooth. Sprinkle with flour; cover with clean dish towel. Let rise about 1 hour (double in size). Heat frying oil or lard. Flatten dough pieces (size of hand), about 1/2-inch thick. Put in hot oil and cover with lid. Bake on one side. Take lid off and bake golden brown on other side. Serve hot with minced garlic and salt or sugar or use your own ideas!
Mix and let set overnight in refrigerator. Before serving, add one 4 ounce can shoestring potatoes.
Mix first 6 ingredients together and then form into balls the size of walnuts (3/4-inch). Chill overnight. After chilling, place chocolate chips and paraffin wax in double boiler and melt together. Remove peanut butter balls from fridge and dip each one in chocolate. Place coated balls on waxed paper to harden. When finished, it's best to store them in sealed container in refrigerator with wax paper between layers. Makes about 90 delicious balls that melt in your mouth.
Drain pimentos and reserve 2 teaspoons pimentos for top. Mix the rest in a bowl and bake uncovered at 350° for 30 minutes or until bubbly. Serve with taco chips.
Mash figs and bring to boil. Cook for 10 minutes then add strawberry jello and sugar. Cook for 10 minutes, then pour in jars and seal.
Cook macaroni by directions on box and drain. Mix eggs, milks, sugar, salt and butter. Mix macaroni and shredded cheese, then add other ingredients. Cook at 350° until slightly brown. Use a 9 x 13-inch dish.
Soften yeast in water; cut margarine into sifted flour, sugar and salt. Add yeast, egg and milk. Beat well. Stir in cheese and parsley. Put into well-greased 8-inch square pan. Cover and let rise until double. Dot with margarine and bake at 375° for 20 to 25 minutes.
Shake 2 eggs in a jar. Add sugar, oil and orange juice. Shake well. Add flour, baking powder and salt. Shake until smooth. Bake at 375° for 20 to 25 minutes.
Allow butter and cheese to warm; mix together. Add flour; mix until it is like pie dough. Chill for at least 1 hour. On a well floured board, roll out until it is thinner than pie dough. Cut into strips about 1 1/2 x 3-inches. Add filling to center; pinch ends together. Bake on greased cookie sheet for 15 minutes at 400°.
In large mixer bowl, beat eggs and then add milk. In small bowl, sift together flour, sugar, salt, baking powder and soda. Add to egg mixture and beat until smooth. While mixing, heat oil in heavy pan to 375°. Holding finger over bottom of a funnel, pour batter into funnel. Remove finger and let batter pour into hot oil, swirling in circles from center outward and then drizzling just slightly over all so the cake holds together. Fry one at a time until golden brown, turning only once. Drain on paper towels. Dust with powdered sugar from sifter. Serve warm.
Blenderize or shake for 1 minute. Refrigerate. Pour on just before serving.
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.
Grease a large bowl. In another bowl, mix all ingredients and make a stiff batter. Place dough in greased bowl and brush some oil on top of the dough. Cover with a cloth and let set in warm place until it doubles. Do not refrigerate! Push dough down and knead well. Divide into 3 or 4 loaves. Knead each loaf 8 to 10 times. Place in greased loaf pans. Oil top of each loaf. Cover and let rise until just about doubled. Bake at 300° for 35 to 40 minutes. Bread will sound hollow when done. Remove from pans. Brush with butter or margarine and let cool on wire rack.
Put all ingredients in a large kettle; soak overnight. In morning, cook until tapioca is clear.
Add food coloring to water; dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup). Pour on ungreased cookie sheet. Separate peanuts with a fork. Bake at 300° for 30 minutes, stirring at 10 minute intervals.
Crush crackers and mix with other ingredients except for marshmallows and milk, then melt marshmallows and milk together. Pour over other ingredients. Mix real good and pour in a large dish or pan. Press until it is real firm. Refrigerate.
Combine hot water, butter, carrots and seasoning mix. Bring to a boil and add Stove Top Stuffing Mix. Let stand 5 minutes. Put mixture on top of chicken breasts. Combine sour cream and cheese and put on top of dressing mix.
In a large saucepan, brown onion in oil. Add the rest of the ingredients. Cover and simmer about 1 hour.
Blanch asparagus in boiling water for 1 1/2 to 2 minutes. Remove to paper towels. Pat dry. In small bowl combine butter with herbs and spices. Melt herb-butter over medium heat in large skillet. Add asparagus. Toss gently. Place on serving platter. Top with shaved Parmesan cheese.
Preheat oven to 350°. Grease and flour a 9-inch square pan. Sift dry ingredients together into a mixing bowl. Add egg, sugar, and molasses; mix well. Pour boiling water and oil over mixture. Stir thoroughly until smooth. Pour batter into the prepared pan. Bake for 35 to 40 minutes. While the gingerbread is still hot, pour lemon glaze (3 tablespoons lemon juice plus enough confectioners sugar to make a pourable glaze) over top.
Beat eggs; add sugar, dash of salt and melted butter. Add vanilla and pecans. Pour into pie shell. Cook at 350° for about 50 minutes or until toothpick comes out clean.
Thaw and rise 1 loaf of bread per instructions. Cut up bread after it has risen into about 16 pieces. Roll each piece into a ball and roll in butter. Roll each ball into a mixture of brown sugar, sugar and cinnamon. Place in greased loaf pan. Sprinkle sugar-cinnamon mixture on top. Bake at 375° for 20 to 25 minutes or until golden brown. Serves 4.
Mix brown sugar and cinnamon. Cut biscuits in 1/4 and roll in the sugar mixture. Put nuts in bottom of Bundt pan. Put cut biscuits in, sprinkling every so often with sugar mixture. Add brown sugar to remaining sugar; mix to make 1 cup. Combine with melted oleo. Pour over biscuits. Bake at 350° for 45 minutes.
Brown ground beef; drain. Add tomatoes, water and onion; bring to a boil. Add butter, salt and pepper. Cook until onion is soft.
Beat eggs, add sugar, oil and dry ingredients and mix well. Add grated carrots and nuts until well-mixed. Bake in 9 X 13 oblong pan or 3 - 8 inch pans at 350 degrees for about 20 to 30 minutes. Cool; then put together with the following icing.
Combine ingredients and bring to a boil. Lower heat and simmer about 30 minutes.
Crush graham crackers. Mix all ingredients together. (A food processor really is good for the mixing job.) Spread on 11 x 15-inch cookie sheet.
Combine peanut butter, sugar and egg. Cook in loaf pan at 300° for 15 minutes. Sprinkle chocolate chips over cake while hot. Let cool, then cut into squares.
Fill a large basin with cold water. Drop in chitlins and soak undisturbed for 30 minutes. Drain off water. With sharp paring knife, pull off fat under running water and discard the fat from chitlins. Rinse the meat again under cold running water and let soak for 1 hour, changing the water several times. Rinse the meat again under cold running water and place in a large Dutch oven or stockpot. (Chitlins must be thoroughly cleaned.) Cover with water; add onion, vinegar, hot pepper pod, salt and pepper. Bring to a boil; reduce heat. Cover and simmer 3 hours or until chitlins are fork-tender. Cut into small pieces. Makes 8 servings.
Boil sugar and water for 10 minutes. Add coffee. When cool, add vodka. Blend well. Add vanilla bean. Store in dark bottle tightly for 3 weeks or longer.
Pour worcestershire sauce over roast. Place roast on a rack in a broiler pan. Bake at 550° for 6 minutes. Reduce heat to 350° and bake 18 to 20 minutes per pound. This will be medium rare.
Line 24 muffin pans with paper or foil baking cups. Place one wafer in bottom of each pan. In a large bowl, combine cream cheese, sugar, eggs, vanilla and nutmeg. Beat at medium speed until smooth, scraping sides of bowl occasionally. Pour mixture into prepared muffin pans, filling 2/3 full. Bake at 325° for 15 to 20 minutes, or until set. Cool. Cover pan; refrigerate overnight. Before serving, spoon 1 heaping teaspoonful preserves over each cheesecake. Remove paper baking cups. Yields 24 cheesecakes.
Cook onion in hot fat until just tender. Sift together flour, baking powder and salt; stir in celery seed. Cut in shortening until the mixture resembles coarse crumbs. Stir in onion. Combine egg and milk; add all at once to flour mixture and stir just until dough follows fork around bowl.
Melt chocolate and butter together. Mix sugar, flour, eggs, salt and vanilla together. Pour chocolate and butter into sugar mixture. Add nuts. Pour into pie shell and bake at 300° for 40 minutes.
Boil first 4 ingredients to soft ball stage, 238° and remove from heat. Pour in vanilla and walnuts; stir until thick and creamy. Separate with fork.
Add boiling water to mix until dropping consistency. Drop by spoonfuls into hot fat. Press flat with fork. Cook until slightly browned.
Cook and cut up chicken. Place the rest of the ingredients together. Put butter and crumbs on top. Put in a 13 x 9-inch baking dish. Cover with foil. Bake at 350° for 30 to 45 minutes.
Fry bacon until crisp. Drain and crumble. To bacon drippings, add vinegar, salt, pepper and sugar. Heat to boiling. Pour over lettuce and onion. Toss lightly and serve immediately. Makes 8 servings.
Preheat oven to 350°. Mix tomato sauce and spaghetti sauce; set aside. Mix cottage cheese and Parmesan cheese; set aside. Spray a 12 x 8-inch pan. Make 3 layers in the following order: 3 noodles, 1/3 sauce, 1/3 cheese and 1/3 Mozzarella cheese. Cover tightly; cook for 1 hour. Let stand for 15 minutes. Serve in 6 pieces.
Combine sugar, vinegar, oil, pepper and water in saucepan; bring to boil. Let cool. Mix vegetables with vinegar mixture; chill. Will keep 10 days in refrigerator. Yield: 12 to 14 servings.
Place chicken pieces on bottom of 9 x 12-inch oblong glass baking dish. Cover chicken with Swiss cheese slices. Sprinkle cubes of Stove Top stuffing (with seasoning packet) over top of cheese. Drizzle margarine over stuffing. Pour the broth over all. Cover dish with foil and bake at 250° for 2 hours.
Place first 3 ingredients in mixing bowl. Pour in the boiling water. Mix with fork until well mixed. Chill. Must be chilled before rolling out. On floured board, roll out 1/3 or 1/2 of mixture. Cut in desired pieces and drop in boiling broth.
Combine mustard, brown sugar, salt, pepper, catsup, vinegar and water for sauce; mix well. Arrange pork chops in shallow dish; pour sauce over chops. Bake uncovered at 300° for 1 to 1 1/2 hours.
Mix ingredients in order given. Shape into balls on cookie sheet. Dip a fork or glass in sugar and flatten each cookie. Bake at 350° for 10 to 12 minutes. Makes 100 cookies.
Preheat oven to 400°. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In medium bowl, beat together the egg, milk and margarine. Add egg mixture and sour cream to flour mixture. Stir just until blended. Pour mixture into an 8-inch square pan coated with vegetable cooking spray. Bake 20 to 25 minutes. Yields 9 servings.
Buy amounts to your own size. I cook to my taste and smell. For beginner cookers, use a pinch of seasoning.
Combine Ranch mix and oil. Add dill weed, garlic powder and lemon pepper. Pour over crackers; stir to coat. Place in warm oven (200°) for 15 to 20 minutes. Take out of oven; let dry and cool. Makes a delicious snack!
Blend cookies and 1/4 cup butter. Spread evenly in 10-inch pie plate. Bake 5 minutes at 350°. Cool.
Beat egg yolks until thick and lemon colored in a mixing bowl; add 2 tablespoons of the milk and cream mixture. Place remainder of milk and cream in a double boiler. Set over medium heat. Wash raisins and put in the milk mixture in the boiler. Cook until soft, about 15 minutes. Add rice. Cook 5 minutes longer, then stir in the yolks, salt, sugar and spice. Stir until well blended, about 2 to 3 minutes. Remove from heat. Pour into 3-quart pudding pan.
Brown lean ground beef with onion in a little margarine. Drain. Add the beans, soup and water combination and the elbow macaroni. If desired, you may add chili powder to taste.
Mix all ingredients together and store in airtight container. Use 3 teaspoons per cup of boiling water.
Preheat the oven to 350 degrees. Arrange the ham in a shallow baking pan. Score the top in a diamond pattern. Combine the pineapple juice, brown sugar, cinnamon, ginger and cloves in a 2- quart heavy saucepan and mix well. Bring to a simmer. Simmer for 6 to 8 minutes or until thickened, stirring occasionally. Brush the pineapple sauce over the ham. Bake for 1 to 1 & 1/2 hours or until a meat thermometer registers 130 degrees, basting frequently with the pineapple sauces. Reheat any remaining sauce and serve with ham. Makes 12 servings.
Mix first three ingredients. Stir in remaining ingredients. Place spoonfuls onto cookie sheet. Bake at 375° for 8-10 minutes.
Mix margarine, peanut butter, vanilla, powdered sugar and Karo syrup together until well blended by hand. Chill. Form ball and chill again. Melt milk chocolate chips and paraffin together. Dip chilled balls and refrigerate.
Dissolve the dry yeast in 1/2 cup warm water and set aside for 15 minutes. Mix the sugar, Crisco and salt. Add 1 cup hot water to this and let set for 15 minutes. Beat 1 egg in large bowl, adding all of the ingredients. Add enough flour (approximately 4 cups) to make a soft dough. Cover and let set for 1 hour. Punch down and knead until like biscuit dough. Roll out and cut out and place in buttered baking pan. Brush tops with butter and let set until they double in size. Bake at 400° until brown.
Brown chicken in hot oil in a large skillet. Combine next 8 ingredients; toss gently. Spoon vegetable mixture over chicken and add water. Bring mixture to a boil. Reduce heat; simmer, uncovered, 40 to 45 minutes or until chicken is tender and sauce is slightly thickened, stirring often. Yield: 4 servings.
Have ready 2 1/2-inch round donut cutter and same size glass. Cream butter and 3/4 cup sugar. Beat in egg. Combine flour and salt. Add to batter. Mix well. Roll out 1/2 dough on floured surface 1/8-inch thick. Cut into rounds. Bake at 375° for 8 to 10 minutes. Roll out other half and cut for tops with hole in center. Brush with egg white; sprinkle with nuts and remaining sugar. Bake at 375° for 6 to 8 minutes. To assemble, spread jelly on plain rounds; put on tops. They're as good as they look!
Combine fruits; simmer 5 minutes. Strain, cool and chill. Blend lemonade and soda into fruit liquid. Serves 12.
Stew chicken until tender in 1 quart water. Cool and remove from bone. Cut chicken into desired pieces. Add 1 quart water, salt and pepper to taste. Heat to simmering.
Have butter, shortening and eggs at room temperature. Cream butter, shortening and sugars. Add eggs, one at a time. Mix baking powder and salt with flour and add alternately with milk. Add flavorings and nuts. Bake in a tube pan in a 325° oven for 1 1/2 hours.
Soak lentils in cold water for 1 hour. Drain. Saute hamburger and onion until	hamburger just loses	color and onions are soft. Add this, carrots and seasonings and simmer until carrots are just done and flavors are blended.
Cream shortening, sugar and egg. Add soda and applesauce; mix together with sifted dry ingredients, nuts and raisins. Bake at 350° for 25 to 30 minutes. If tube pan is used, bake 1 hour.
Place salad greens in the bottom of a 3-quart bowl or 13 x 9 x 2-inch dish. Top with layers of celery, green peppers, onion and peas. Do not toss. Combine salad dressing, sour cream and sugar; spread over salad. Sprinkle with cheese and bacon; cover and refrigerate overnight. Makes 12 servings.
Sift dry ingredients. Add milk and almond extract to make a batter; beat until smooth. Pour into greased baking dish and dot with margarine.
Grease a 3-quart casserole and place 1/3 of ziti on bottom; top with 1/3 Ricotta, Mozzarella and Parmesan cheese. Spoon 1/3 sauce over top. Repeat layering 2 more times. Bake in a 350° oven for 30 to 40 minutes or until hot and bubbly. Serve extra sauce. Serves 12.
Brown meat. Add 3/4 cup onion and the celery. Saute until tender. Add chili and seasonings. In casserole, alternate layers beginning with chips, meat and cheese. Top with remaining onion. Bake until hot and bubbly 15 to 20 minutes. May prepare ahead and refrigerate. Bake at 325° or until very hot.
Preheat oven to 375°. Thaw broccoli and drain well. Line a 9-inch pie pan with crescent rolls. Mix all remaining ingredients with broccoli. Pour into pie pan. Bake 18 to 25 minutes. Let stand 10 minutes before serving.
Soften cream cheese and butter together. Stir in remaining ingredients. Chill. Serve on crackers.
Brown ground beef with onion in skillet, stirring frequently; drain. Add next 3 ingredients. Simmer until thickened slightly; stirring frequently. Stir in refried beans. Remove from heat. Stir in cheese gently, leaving some cheese unmelted. Spoon into serving bowl; top with sour cream. Arrange lettuce and tomato around edge. Serve hot with tortilla chips.
Sift flour, baking soda and salt together and set aside. mix together oleo, sugar and brown sugar until creamy. Add vanilla and water, stir well. Add beaten eggs and mix well. Add flour mixture and mix well then add chocolate chips and pecans. Mix well and drop by rounded 1/2 teaspoon on lightly greased or non stick cookie sheet. Bake at 375° for 10 to 12 minutes. Remove from oven and let set about 1 minute then remove and place on paper towels. Makes about 100 cookies.
Beat the eggs; add buttermilk and stir in the flour, baking soda, salt and sugar. Grill right away; don't let batter set.
Combine all ingredients. Beat with a beater until well mixed. Spread between layers and on top of Carrot Cake.
In medium pan bring sugar, oleo and milk to a boil for 9 minutes. In large bowl, mix 2 pkg. of chips and marshmallow cream. Pour sugar mixture over chips and cream mixture until fluffy. When slightly cool, add vanilla and pecans. Stir well. Pour into two 9x13-inch greased pans. Refrigerate overnight. Cut into 1 inch squares.
Preheat oven to 350°. Sift powdered sugar and flour together 3 times. In a mixing bowl, beat egg whites, cream of tartar and vanilla with an electric mixer until soft peak forms (tips curl). Add sugar gradually about 2 tablespoons at a time, beat on high until stiff peaks form. Sift 1/4 of flour mixture over beaten egg whites. Gently fold the flour mixture into the beaten egg whites. Repeat sifting and folding 1/4 flour mixture at a time until all is folded in. Pour batter in ungreased tube pan. Place on lowest rack of preheated oven. Bake 40 to 45 minutes. Immediately invert cake in pan. Cool thoroughly. Loosen sides of cake from pan with a knife and remove from pan.
Divide ribs into serving pieces and place in roasting pan. Lay onions on top and pour over them sauce made from remaining ingredients. Cover and bake 1 1/2 hours in moderate oven or until tender. Remove cover for the last 20 minutes and allow to brown.
Grease an iron corn stick pan; place in 475° oven while preparing batter. Combine dry ingredients in a medium bowl; add eggs, beating well. Stir in milk and melted butter. Pour batter into preheated pan; bake at 475° until golden brown.
Cut artichokes into small pieces. Chop green onions. Melt butter and saute with garlic. Mix with remainder of ingredients in a large bowl. Make a boat out of French bread and put dip in it. Double wrap with aluminum foil. Bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.
Dissolve yeast in lukewarm water. Scald milk. Add sugar, salt and butter. Cool to lukewarm (same temperature as yeast mix). Add yeast to milk mix. Add 4 cups flour (enough to make a sponge). Beat thoroughly. Rise for 1 1/2 to 2 hours. Add well beaten eggs and cardamon. Add flour until dough is stiff enough to knead. Let rise again to nearly double size. Turn onto floured board and knead a few minutes. Shape into 4 braided loaves. Let rise to double size. Bake at 350° for 30 to 40 minutes. Remove from oven. Brush with syrup made with 1 tablespoon water and 2 tablespoons sugar. Sprinkle with coarse sugar.
Mix all together and shape. (Shape like a fish if you are creative.) Chill before serving with your favorite crackers.
Mix sour cream, soup, butter, onions and 1 cup cheese in a lightly greased deep 3-quart casserole. Gently stir in potatoes, salt and pepper. Top with remaining cheese and cracker crumbs. Bake at 350° for 30 minutes.
Heat over very low heat 1/4 cup strawberry juice and marshmallows, stirring until marshmallows have melted. Dissolve gelatin in 1/2 cup strawberry juice and add to strawberries that have been run through the blender. Then add to the marshmallow mixture. Cool the mixture and fold in the Dream Whip. Mix together graham crackers, margarine and brown sugar. Put crumbs in a 9 x 13-inch pan, saving a few crumbs for sprinkling on top. Pour in strawberry mixture. Sprinkle with remaining crumbs and refrigerate or freeze. Best when frozen and then thawed just a little.
Mix and refrigerate several hours before using. (Do not substitute salad dressing for mayonnaise.)
Combine first 4 ingredients in large bowl. Add crackers, tossing well. Drizzle oil over cracker mixture and stir well. Place mixture in large paper bag; fold to close and let stand 2 hours, shaking bag occasionally. Store in airtight container.
Heat oven to 375°. Grease baking sheets. Place sheets of foil on countertop for cooling cookies.
Spread the graham cracker squares (as they come from the box) on cookie sheet. Combine the melted margarine and sugar. Boil 2 minutes. Spread over crackers and sprinkle with chopped nuts. Bake 15 minutes at 275°. Remove and break crackers in sections.