HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, corn meal, soda, salt, corn, milk and oil in a bowl and set aside. Saute ground beef; drain and set aside. Pour half of corn bread mixture into a greased 10 1/2-inch skillet. Sprinkle evenly with beef, cheese, onions and peppers. Pour remaining corn meal mixture over this. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before serving. Serves 6 to 8.
Mix apples and sugar together. Set aside. Mix oil, eggs and vanilla. Add to apples mixture. Sift flour, soda, cinnamon and nutmeg together. Mix slowly into apple mixture. Pour into a 13 x 9 greased and floured pan. Bake at 350° for 50 to 60 minutes.
Brown onion and celery in 2 tablespoons butter. Add the rest of the ingredients; simmer for 15 minutes. Pour over paper thin sliced ham.
Advance preparation: Cook noodles in boiling salted water until tender, but still firm, about 7 minutes. Drain noodles well. Meanwhile, in large saucepan, cook chopped green pepper in 2 tablespoons butter or margarine until tender. Stir in cream of shrimp soup and milk; heat, stirring constantly until bubbly. Add shredded cheese; stir until melted. Stir in drained shrimp and drained noodles. Turn into 1 1/2-quart casserole. Cover. Refrigerate up to 24 hours. Toss together soft bread crumbs and 1 tablespoon melted butter or margarine. Wrap and chill.
Blend sugar, cornstarch, salt and nutmeg. Gradually add boiling water, stirring constantly, and cook over low heat for 5 minutes or until thick and clear. Add butter or margarine, lemon juice and lemon. Makes 1 1/2 cups.
Combine potatoes, onion, 1 cup cheddar cheese, sour cream, soup and salt and pepper in a large pot on the stove. In a casserole dish melt butter and place mixture in dish. Add remaining cheese and milk. Bake @ 350 degrees for 1 hr.
Mix together and pour over meat; cook until tender, about 2 hours, at 350°.
Preheat oven to 375°. Beat sugar and egg together until light and fluffy. Add remaining ingredients and mix well. Drop by teaspoonfuls 2 inches apart on an oiled baking sheet and bake 9 minutes or until tops are golden. Cool on baking sheet several minutes, then carefully remove to a rack. Makes about 18 cookies.
Trim brown crumbs from cake and tear into bite-size pieces or cut into cubes. Dissolve jello and sugar in boiling water. Add lime juice and food coloring; chill until partially thickened. Fold in whipped cream and coconut. Place half the cake in 13 x 9 x 2-inch baking pan. Pour half of gelatin mixture over; repeat layers. Chill several hours or overnight. Cut in squares. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Slice cukes thin. Add salt; cover with crushed ice. Let set 15 minutes or until ice melts. Combine remaining ingredients. Drain cucumbers. Put cukes into mixture and bring to boil. Seal in hot sterilized jars. Makes 6 to 8 pints.
In a skillet or blazer pan of chafing dish, melt the butter. Blend in flour and salt. Stir in cream and milk; cook, stirring constantly, until sauce thickens and bubbles. Reduce heat of skillet. Stir small amounts of sauce into egg yolks until completely blended. Return to skillet and cook, stirring constantly. About 1 minute after returning to skillet, add shrimp, wine and lemon juice; heat thoroughly. Serve over toast. Serves 5 to 6.
In large salad bowl pour 1/4 cup of salad dressing and 1/2 of the Blue cheese. Mash Blue cheese into dressing; blend until smooth. Add lettuce, apple slices and onion. Crumble remaining Blue cheese on top.
Sprinkle flour over raisins and nuts. In mixing bowl, beat eggs and sugar until light and fluffy. Stir in flour, baking powder, salt, raisins and nuts. Bake in a greased and floured pan at 350° for 12 to 15 minutes. Cut into squares while warm. Sprinkle with sugar and chopped nuts.
Wash and slice okra thin. Put in large stainless steel pot that you have already poured cooking oil into. Add tomato sauce and salt; cook on low fire, stirring often. Cover pot between stirrings. Cook on low fire about 45 minutes, stirring often.
Place onion and celery in bottom of pot. Put the roast on top of these. Put salt, pepper and vinegar on the meat and add bay leaf and 5 cups water. Cook 5 to 7 hours. Remove meat. Add cabbage and cook on high until cabbage is done.
Brown hamburger; drain. Place rest of ingredients, except biscuits, with hamburger. Pour in baking dish. Heat in 350° oven until cheese melts. Place biscuits on top and bake until biscuits are done, about 20 minutes.
Wash and drain chicken. Mix all dry ingredients together in bag and shake. Pour oil in deep frying pan and heat to very hot. Put chicken in bag and coat well. Place in hot oil. Put in butter; cover and let fry until golden brown and tender. Serve with rice and vegetable. Makes about 4 servings.
Melt butter; add flour and cook for 1 minute. Add paprika, mustard, chili powder, catsup, pepper sauce and cumin. Stir well. Add remaining ingredients. Cook over low heat until thick, stirring constantly to keep from sticking.
Mix Tang, pudding and pineapple chunks together. Cut all other fruits into bite size pieces. Refrigerate all fruits, except bananas, overnight before using. Make this 1 to 2 hours before serving. Yields 36 cups.
Mix by hand. Do not use mixer. Bake 45 to 50 minutes at 350°. Cool in pan. Makes 2 loaves, 9 x 4-inch.
Cream shortening and sugar and add eggs. Make a paste of cocoa and food coloring and combine with vanilla, salt and buttermilk. Add alternately with flour to sugar and shortening mixture. Mix soda with vinegar and fold into batter. Do not beat. Bake at 350° for 20 to 30 minutes in two 9-inch pans, well-greased and floured. Stand full 10 minutes before turning out.
Preheat oven to 350°. Lightly butter an 8 x 8 x 2-inch square baking pan.
Cream the oleo and cheese. Stir in dry ingredients. Add the Rice Krispies and roll in small balls (like marbles). Place on ungreased cookie sheet and flatten slightly with fork. Bake at 350° for approximately 15 minutes.
Crust: Mix and grind 50 Ritz crackers, 4 tablespoons sugar, walnuts and melted margarine. Pat into a 9 x 13-inch pan and refrigerate.
Cook macaroni as directed on package. Saute pepper and onion in margarine until golden. Combine all ingredients and bake in a 2 1/2-quart casserole for 20 to 25 minutes at 350°.
Combine all ingredients except nuts. Cover and refrigerate 2 hours. Before serving, toss in nuts.
Beat together marshmallow cream and cream cheese until light and fluffy. Add cherries and juice and beat another 1 or 2 minutes. Cover and chill overnight or 3 to 4 hours.
Use your usual recipe for cornbread; add the cream-style corn. Put 1/2 the cornbread into a hot, greased baking pan. Cover with ground beef, cheese, onions and peppers. Cover with remaining cornbread mix. Bake at 350° for about 1 hour.
Stir boiling water into Jell-O. Dissolve completely. Pour into a 13 x 9-inch pan. Refrigerate until firm. Cut into squares or into shapes with cookie cutters. Dip pan in warm water for 15 seconds to make removing easier.
Cook bacon, drain and crumble. Add onion to bacon fat and cook until lightly browned. Place TV scalloped potato slices in a 10-inch skillet. Sprinkle mix over potatoes. Add water and bring to a boil. Reduce heat, cover and simmer about 30 to 35 minutes until potatoes are tender, stirring occasionally. Carefully stir in bacon, onion, vinegar and bacon drippings and chopped egg. Serve hot. Serves 6.
Mix 1/2 cup sugar and cinnamon together in bowl. Cut biscuits up in quarters with scissors and lay on wax paper. Drop 3 to 4 biscuits at a time in bowl and shake well.
Blend butter and sugar until creamy. Mix in vanilla, pecans, and flour. Roll into size of walnuts.
Roll 1st four ingredients into balls and place on a baking tray. Bake at 350° for 1/2 hour. Melt jelly and mustard in a saucepan. Pour over meatballs. Serve warm.
Mix all together. Pour into a buttered casserole dish. Bake at 350° for 45 minutes.
Heat oven to 350°. Mix flour, baking soda, baking powder and salt in a large bowl. Beat eggs in a small bowl. Stir in bananas, water and oil. Add to flour mixture. Stir until moistened; stir in cereal. Pour into a greased 9 x 5 x 3-inch pan. Bake 55 to 65 minutes or until toothpick comes out clean. Cool and remove from loaf pan.
*Schnitzel is a cutlet, usually veal but other types of meat may be used.
Drain Kosher Dill pickle. Cut pickle round not too small (thin). Put in same jar. Mix sugar and vinegar. Put cloves in thin cloth and put in jar with pickle. Add garlic. Pour sugar mixture over pickle. Put pickle in refrigerator jar upside down to dissolve sugar. Shake often. When sugar is dissolved pickle is ready to eat 24 hrs. Keep refrigerated.
Beat egg whites until stiff. Set aside. Combine peanut butter and sugar; fold in egg whites. Drop by teaspoonfuls onto Teflon baking sheets. Flatten slightly with prongs of fork. Bake at 325° for 20 minutes. Remove to wire rack to cool.
Heat oil in pan. Flour steaks and brown. Add about 1/2 c. or more of water. Cover and simmer 40-45 minutes until tender, turning once in a while. Make gravy from leftover drippings, (removing excess fat). Add water as needed while cooking.
Butter pie pan and arrange cheese slices on bottom. Top with any additional filling. Beat eggs and milk with fork. Pour over cheese; bake at 325° for 40 minutes or less, if preferred.
Cream butter, sugars and vanilla; beat in eggs. Sift together flour, soda and salt. Add to creamed mixture. Mix until blended. Fold in chips and nuts. Drop by spoon onto ungreased cookie sheet. Bake at 375° for 8 minutes.
Cut butter into 2 cups flour and powdered sugar. Press into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Sift next 3 ingredients together. Add slightly beaten eggs with sugar to flour mixture. Fold in nuts and fruits. Pour on baked crust. Bake at 350° for 30 minutes. Cut into squares while warm. Sprinkle powdered sugar on the top.
Melt butter, add flour, blend and gradually add the beef stock. Stir in seasoning, chives, mustard and horseradish. Cook for 2 minutes. Strain. Add cream and lemon juice and bring to a boil.
Cut steak into bite size pieces and flour. Brown in oil with onion. Pour off oil and add tomatoes, juice and gravy mix. Cover and simmer until tender. Serve with mashed potatoes or rice.
Dissolve yeast and honey in water for 5 minutes. Add flour and salt. Knead until smooth, adding flour, if needed. Cut into 24 balls. Knead each ball smooth and round. Cover and rise 1 hour.
Cream oleo and sugar well. Add eggs, one at a time. Then add dry ingredients with cream. Add vanilla and coconut last. Grease and flour large tube pan. Bake at 325° for 1 hour and 25 minutes. This makes a large cake.
Mix cake mix, oleo, water, eggs and mandarin oranges together well. Pour into two 9-inch cake pans. Bake at 350°; let cool. Mix well the Cool Whip, pudding mix and pineapple. Frost the cake and keep in cool place.
Bake meat in 325° oven for 5 hours. Cool; then chop meat. Simmer for 1 hour the remaining ingredients. Add to meat and mix well. This freezes well.
Heat milk in saucepan. In small bowl, mix sugar, cocoa, flour and salt. Stir in enough milk to make a smooth paste. Pour into warm milk. Cook and stir continuously over moderate heat until sauce thickens. Add butter and vanilla. Serve over hot buttered biscuits. Serves about 4 people.
Cook squash in small amount of water with onion, salt, pepper and butter. Cook about 25 minutes or until done. Add cheese, egg, milk and bread pieces. Put in buttered baking dish. Top with bread pieces. Bake at 400° for 20 to 30 minutes.
Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Drizzle in the lemon juice while processing; continue to puree until a smooth paste. Makes 3/4 cup Pesto. Use only a small amount to coat pasta.
Put basil, garlic, pine nuts and Parmesan cheese in food processor or blender. Turn machine on and drizzle in lemon juice or olive oil. Continue to puree until a smooth paste is formed. This sauce is delicious to spoon on top of broiled salmon steaks.
In a mixing bowl, beat together egg, milk, cooking oil and lemon juice. Stir together flour, sugar, baking powder, lemon peel and salt. Add to egg mixture just until moistened. Pour into a greased 8 x 4-inch loaf pan. Bake at 350° for about 45 minutes or until bread tests done. Cool in pan for 10 minutes. Remove from pan onto wire rack. Cool completely. Wrap and store overnight in refrigerator.
To the beaten eggs, add the other ingredients one at a time, mixing well. Pour into a greased 1 1/2-quart casserole dish. Put some extra grated cheese on top. Bake 1 1/2 hours at 350°.
Melt margarine, pour in baking dish. Mix remaining ingredients and pour into melted margarine. Bake in preheated 350° oven for 45 minutes to an hour.
Place apples and cranberries in 2-quart greased casserole. Sprinkle with lemon juice and cover with sugar in medium bowl. Toss together. Blend oats, nuts, brown sugar and melted butter. Cover fruit with mixture. Bake uncovered at 325° for 1 hour and 15 minutes.
Combine meat, pineapple with juice, vinegar and ginger. Simmer one hour, covered. Serve over rice. Serves 6.
Place rice in greased casserole with chicken on top. Sprinkle with onion soup. Mix celery soup and 2 cans water. Pour over the mixture. Bake, covered, at 325° for 2 hours. Serves 4 to 6.
Preheat the oven to 375°. Mix all ingredients, except rolls and half the cheese. Place the rolls on a round pan with the wide ends together and extending the tops outwards.
Cream mayonnaise, cheese, onion and garlic salt. Spread on bread. Wrap around pickle (cut off ends of pickles). Refrigerate overnight. Slice. Electric knife works great!
Soak wings in salt water for 1 hour; drain and put rest of ingredients (mixed) over wings. Marinate overnight. Bake for 1 hour at 350°.
Brown ground beef; drain. Add can of Ro-Tel and cubed Velveeta cheese. Heat and stir until cheese melts. Spread plain tortilla corn chips out on cookie sheet and drizzle with hot mixture when serving several people.
Mix together ingredients. Form into large patties and roll lightly in flour. Brown both sides in hot oil. Pour soup and one can of water over meat patties. Simmer covered for 45 minutes. Makes 5 to 6 steaks.
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees for 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove and discard tops and soft dough from inside. Set aside. Prepare filling.
Blend the cream cheese and carnation until smooth. Add all other ingredients and mix well. Serve with chips or Bugles.
In a large saucepan, melt sugar, Karo and butter. Bring to a boil, stirring constantly. Add peanut butter and mix well. Add Special K and mix well. Melt chocolate chips and put on top.
Peel and dice eggplant. Cook in boiling water 7 to 10 minutes. Drain and season with salt, pepper and onion juice. Mix all ingredients using only half of cracker crumbs. Pour into a 2-quart casserole. Put remaining crumbs on top. Dot with butter. Bake at 350° for 30 minutes. Serves 6.
Cook rice in water until well done. Combine all ingredients, except nutmeg, in casserole and sprinkle top with nutmeg. Bake for 1 hour at 350° or until done. It is done when knife is inserted and comes out clean.
Mix rhubarb and sugar; let set overnight. Next day, bring to boil and cook until soft. Add gelatin and Kool-Aid, stirring until dissolved. May be canned or sealed with lid or paraffin.
Heat soup to boiling. Dissolve cream cheese in soup (mix well with mixer). Add gelatine. Cool. Add all other ingredients. Put in oiled ring mold. Serve with white club crackers.
Heat sweetened condensed milk and peanut butter; mixing until smooth. Add biscuit mix and vanilla. Shape in balls, dip in sugar, and slightly flatten on cookie sheet. Bake at 350° until done.
Cut, peel and slice apples. Place in dish. Crumble sugar, flour and margarine together. Sprinkle with cinnamon. Bake for 40 minutes at 400°.
Heat oven to 375°. Spray loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) with nonstick cooking spray. Mix all ingredients. Spread evenly in pan. Bake about 1 hour or until no longer pink in center. Drain immediately. Makes 6 servings.
Mix together all ingredients in baking dish. Cover bottom with 1-inch of water. Cover and bake until potatoes are done.
Bake angel food cake as directed; cool. Slice in half to make 2 layers. Drain frozen strawberries. Mix strawberries with glaze. Spread half of mixture between layers. Put top layer of cake back on. Spread other half of mixture on top. Ice whole cake with Cool Whip. Refrigerate and serve.
Stir eggs and sugar well. Add margarine and stir to mix. Add other ingredients and stir well. Bake in 9-inch unbaked pie crust for 45 minutes at 350°.
Mix ingredients together and pour into pie shell. Bake at 350° for about 40 minutes. You can add 1/2 cup crushed pineapple; makes it even better.
Whip all the ingredients until very fluffy. Pour into 9 x 13-inch dish.
Lightly grease a 9 x 5 x 3-inch loaf pan; set aside. In mixing bowl thoroughly stir together the flour, baking powder, salt and baking soda; set aside. In a small mixing bowl cream the shortening and sugar until light and fluffy. Add eggs and orange peel; beat well. In a small bowl mash bananas with fork (should have about 1 cup). Stir in milk. Add flour mixture and banana mixture alternately to creamed mixture. Beat until smooth after each addition. Fold in nuts. Pour batter into prepared pan. Bake at 350° for 45 to 50 minutes or until wooden toothpick inserted near center comes out clean. Turn over pan and cool loaf on wire rack. Makes 1 loaf.
Make a juice of sugar, vinegar, water. salt and turmeric. Pour over vegetables. Add sweet pickles and mix well. Pour into jars. Heat in canner for 10 to 15 minutes to seal. You can double the juice recipe if you would like.
Before you start, sample the rum and check quality. Good, isn't it? Now, go ahead. Select a large mixing bowl, measuring cups, etc., and check that rum for quality again. It must be just right. Try it again.
Mix all ingredients. Roll thin. Cut into 1/2-inch strips. Let dry for 10 to 15 minutes.
Do not peel. Do not cook. Combine cucumbers and onion. Sprinkle with salt and let stand 2 hours. Drain off. Mix together vinegar, sugar and celery seed. Stir until sugar is dissolved. Add whole allspice. Do not heat. Pour over cucumbers and let stand 1 day. Ready to eat or can. Keep in refrigerator up to 1 year.
Cream butter and sugar. Thoroughly add eggs, one at a time. Add vanilla. Mix flour and soda together. Alternate flour and sour cream to butter and sugar. Flour and butter a 12 cup tube pan. Bake at 325° for 1 1/2 hours.
Cream butter and sugar together. Add baking soda, sour cream and flavoring. Mix well. Add 2 eggs and 1 cup flour and mix well. Repeat three times. Beat well. Pour batter into large greased and floured loaf pan. Bake at 325° for 1 1/4 hours.
Heat oven to 400°. Prepare stuffing according to directions. Add vegetables and seasoning. Prepare soup, milk and parsley.
Beat eggs until fluffy. Add the remaining ingredients except butter and paprika. Pour into greased or buttered casserole dish.
Brown ground beef with the chopped onion and drain fat; add taco seasoning to ground beef. Pour mixture in a large saucepan and add the remaining ingredients (undrained). Simmer for 30 minutes. Pour taco soup over individual servings of tortilla chips.
Peel, clean and cook shrimp as for shrimp cocktail. Mix soup and cheese over medium heat until well blended. Chop seafood and add to mixture with mayonnaise. Grate onion over pot so juice goes in. In another pot dissolve gelatine with water until clear. Add gelatine and sherry with pinch of salt to mixture. Stir until blended. Pour into greased mold. Refrigerate at least 6 hours or overnight. (Town House crackers go well with this.)
Soak raisins, hot water and soda overnight. Then add sugar, salt, oil and flour. Bake in 1-pound coffee can. Fill 1/2 full. Be sure can has been sprayed with Pam. Bake at 350° for 1 hour. Let set 5 to 10 minutes before removing from can.
In a large 8-quart pot cook ground beef and onions. Add potatoes, carrots and water. Then add beef bouillon, canned tomatoes and add V-8 juice. Cook until tender. Then add mixed vegetables. Put any season you want.
In a large bowl, combine cabbage, carrot, onion and green pepper. In a small pan, combine oil, vinegar, sugar, mustard, celery seed, salt and pepper. Bring to boil over high heat, stirring until sugar dissolves, continue boiling for 2 minutes. Pour hot dressing over cabbage mixture and mix lightly. Serve immediately. Makes 4 to 6 servings.
Preheat oven to 350°. Mix 2 sticks butter with 1/2 cup cocoa and 1 cup water in saucepan; melt together over low heat. Add 1/2 cup buttermilk; add 2 eggs to saucepan and mix. Mix in a bowl the flour, sugar, soda and 1 teaspoon vanilla. Add to saucepan. Grease and flour a 9 x 13-inch cake pan or muffin cups. Pour in saucepan mixture. Bake for 25 minutes. Let cake cool. Mix peanut butter and spread on cool cake. Mix 1 teaspoon vanilla with powdered sugar and dust top of cake.
Mix all ingredients together; except coconut or nuts. Then pour in coconut or nuts. Mix well and pour into 2 (9 x 5 x 3-inch) loaf pans. Bake at 350° for 1 1/2 to 2 hours.
Brown and drain meat. Saute onion and bell pepper. Mix with meat. Add the peas, carrots, tomatoes, water and mushroom soup. Mix well and pour into a greased 3-quart or larger baking dish. Spoon mashed potatoes to cover top, then sprinkle with cheese. Bake for 30 to 35 minutes at 350°, until brown. This can be fixed the day before and cooked when needed. This dish with salad and drink makes a good Sunday dinner.
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet, (medium heat) melt butter, brown chicken on both sides. Add sauce. Reduce heat. Cover and let simmer for 10 minutes. Sprinkle with cheeses and parsley, cover and let simmer for 5 more minutes until cheese melts.
Cover and boil strawberries and vinegar for 2 minutes. Add sugar and boil for 20 minutes. Put in pans to cool. Jars can be sealed or put in deep freeze not sealed.
Cream butter, Crisco and sugar well. Add eggs one at a time. Add vanilla. Combine flour, baking powder and salt. Add alternately with milk. Grease pan and line bottom with wax paper. Bake at 300° for 95 minutes. Do not open oven until cake has baked for at least 80 minutes.
Core the cabbage; put in large pot of boiling water to separate leaves. Trim off the hard vein. Mix together the other ingredients. Roll small part of meat mixture in leaf, starting at bottom of leaf. Place in a baking dish. Use 1 can tomatoes or tomato paste diluted with water to pour over rolls. Place extra leaves of cabbage on top. Bake for 1 1/2 hours at 325°. Add a little water if needed during the cooking.
Crush cookies in large, plastic bag, using a rolling pin or use a food processor or blender and pulverize five at a time. Set aside.
Combine beaten eggs, peanut butter, sugar and vanilla. Roll into walnut size balls and bake on ungreased sheet 10 minutes at 350°.
Pop the 2 cups of popcorn according to directions. Take a large brown grocery bag and spray the inside with Pam. Put the popped corn in the bag. Bring to boil the sugar, oleo, syrup and salt. Boil for a full 2 minutes on High, stirring constantly. Remove from heat and add soda. Pour mixture into bag and stir into the popcorn. Fold bag down and shake. Put bag into microwave on High for 1 1/2 minutes. Take out and shake then return it to the microwave for another 1 1/2 minutes.
Pour first 9 ingredients in pan and simmer for a long time; do not boil. In a large pan, put remaining ingredients and mix well. Then strain hot mixture into cold, stirring constantly. Pour into tray and sprinkle with finely minced onion.
In a mixing bowl, stir together cream cheese, mayonnaise or salad dressing, catsup, mustard and garlic powder. Stir in shrimp, cucumber and onion. Spread mixture over Melba toast, crackers or dip bread. Makes 1 1/4 cups of spread (20 servings).