HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in large bowl. Add eggs and oil, stirring until moistened. Do not heat. Stir in pineapple, pecans and bananas. Spoon batter in 3 greased and floured pans or 1 (13 x 9-inch) pan. Bake at 350° for 25 to 30 minutes. Cool completely.
Serves 6 to 8. Actually, I decide how much fish and sausage I need by number of people.
Heat oven to 300°. Combine crumbs, sugar and margarine. Press into 9-inch spring-form pan. In large mixing bowl, beat cheese until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 50 minutes or until center is set. Top with sour cream. Bake 5 minutes. Cool. Chill.
Salt and flour chicken. Brown lightly quickly. Do not cook done. Drain grease. Add all other ingredients. Cover tightly. Simmer for 30 to 40 minutes or until chicken is fork-tender. Serve over spaghetti.
In separate bowls, beat the egg whites and egg yolks. To the egg yolks, add the sugar and beat well. Add the cornmeal, milk and flour. Add the melted butter, beaten egg whites and baking powder. Then pour into a greased pan. Bake in a 450° oven until golden brown. Serves 4 to 6.
Preheat oven to 425°. Melt 2 tablespoons bacon grease in 8 x 8-inch pan. After mixing all ingredients, add touch of the melted bacon grease. Mix thoroughly and pour into 8 x 8-inch preheated pan and bake about 30 minutes or until golden brown.
Saute onion, bell pepper, garlic and ham in the olive oil until onions are clear. Add seasoning and stir. Add beans. Stir constantly and bring to gentle boil. Reduce to low heat and cook for 1 hour, stirring occasionally. Serve over rice. The red beans freeze well.
Saute pepper and celery in margarine. Add flour, soup and milk. Mix well. Add carrots and pimientos. Spread potatoes in long baking dish and pour mixture over them. Add 3/4 of the cheese. Cook 25 minutes at 400°, then add remainder of cheese on top. Bake 5 more minutes or until cheese melts.
Mix jello, cream cheese and hot water. When well mixed, add marshmallows. Place in refrigerator to cool. Remove from refrigerator and add remaining ingredients. Mix well and chill.
Mix sugar and cornstarch. Pour over berries. Add to pie shell; dot with butter and cover with top crust. Bake at 450° for ten minutes. Reduce heat to 350° and bake for 30 minutes longer.
Melt butter in saucepan; stir in flour. Cook over low heat for one minute. Stir in 1 cup milk; cook until thick. Stir in second cup of milk, tomato paste, oregano and salt. Cook over low heat for 5 minutes. Stir in cheeses.
Combine egg, 1/2 cracker crumbs, milk, onion, chili powder, salt and sauce. Add ground beef and mix well. Shape into patties. Coat patties with rest of cracker crumbs. Cook in hot oil on medium heat about 3 minutes on each side.
Beat egg with milk in a medium-size bowl. Set aside. In a shallow dish, add salt, pepper, parsley and flour; mix. Dip cutlet into flour mixture and then coat with beaten egg.
In large bowl, beat eggs until foamy. Mix in flour and sugar until blended. Blend in butter; mix in chocolate chips and walnuts. Pour in pie shell and bake about 1 hour or until set.
Boil the potatoes. Let cool, peel and dice in small chunks. Add the remaining ingredients to taste.
Combine the flour, sugar, salt and lard. Knead, then add the cold water. Makes 4 pie shells.
Pumpkin: Cut top out of pumpkin, about 5 to 6-inches across (save lid). Seed and scrape the insides of the pumpkin. Combine salt, pepper and sugar in a small cup and sprinkle to coat inside of pumpkin. Place pumpkin in a sturdy broiler pan.
Cream together butter and sugar. Blend in egg. Sift together the remaining ingredients. Add to creamed mixture.
Combine the potatoes, onion and ham. Chill for one hour. Shape this cooled mixture into 16 to 18 patties. Combine the milk and egg. Dip the patties into this mixture and then in the bread crumbs. Fry the patties in hot oil until golden brown.
Cut hot dogs into pieces; thread pieces of meat and desired vegetables onto sticks to cook over coals. When desired cooking time has passed for individuals, place cooked food into hot dog roll and add preferred condiments.
Scrub cucumbers with a brush, then soak for 24 hours in brine made of salt and 3 cups water. Remove from brine and pour boiling water over. Drain quickly. Pack cucumbers closely, while hot, in sterilized jars. Cover at once with boiling mixture made from vinegar, 1 pint water, sugar substitute and spices. Seal jars at once. Makes about 5 pints. Contains 40 calories per pint.
Sift together all dry ingredients. Cut in butter to make crumb mixture. Take out 1 cup crumbs and set aside. Add molasses, buttermilk and eggs. Mix well and pour into a lightly greased 9 x 13-inch pan. Sprinkle reserved crumb mixture on top. Bake at 25 minutes at 350° or until done.
Scald and peel tomatoes. (Put whole tomatoes in boiling water for 2 minutes; plunge into cold water and remove skins.) Then chop in blender. Grind onions, green pepper and jalapeno peppers with coarse blade of food chopper. Cook all ingredients 30 minutes. Pour into hot jars and seal. Makes about 8 pints.
Drain canned shrimp and rinse with cold water. Cut large shrimp in half. Remove crusts from bread and cut into 1/2-inch cubes. Place half the bread cubes in a well-greased baking dish (12 x 8 x 2-inch). Cover with a layer of shrimp, green pepper and half the cheese. Top with remaining bread cubes and cheese. Combine eggs, mustard, salt and pepper; beat. Add milk and mix well. Pour over bread; sprinkle with paprika. Bake in a moderate oven (350°) for 45 to 50 minutes, or until firm in the center. Remove from oven and let stand 5 minutes. Makes 6 servings.
Heat oven to 350°. Grease and flour 15 x 10-inch jelly roll pan. In large bowl, combine all bar ingredients. Stir until well mixed. Pour into prepared pan, 13 x 9-inch. Bake as directed on package.
Put in double boiler, egg white, sugar and water. Place over boiling water and beat with mixer for 7 minutes. Add baking powder and flavorings. Remove from heat. Beat until thick then spread on cake.
Crush enough wafers to generously cover the bottom of a 9 x 13-inch pan. Beat pudding and milk. Fold in sour cream and half of the Cool Whip. Slice 3 bananas over the wafers layer. Spread half of pudding mix and repeat layers; wafers, bananas, pudding and top with rest of the Cool Whip. The Cool Whip seals it and keeps it from running over. Refrigerate. It can not be cut in squares but must be spooned up. Serves 12.
Brown onion and mushroom. Slice kaiser rolls and butter, then brown in skillet. Heat roast beef. Put Swiss cheese on top; cover until cheese has melted. Make au jus sauce as directed on package. Put roast beef, cheese with onions and mushrooms on rolls.
Saute vegetables in oleo or butter. Add soup and mushrooms. Cook the spaghetti in chicken stock saved from boiling the chicken. Combine all ingredients and put in 9 x 13 x 2-inch baking dish. Add cheese on top. Bake in 350° oven until bubbly hot.
Cut squash into small pieces. Add onion and salt. Boil until tender and drain. Now add eggs, pimientos and margarine to this mixture. (Can beat in mixer or blender.) Pour into a greased 9 x 13-inch casserole. Make a layer of the squash mixture and then cheese and crackers. (You can also mix all of this together.) Put squash on the top layer. When it begins to brown, put a covering of cheese and sprinkle with cracker crumbs. Bake 10 minutes more.
Mix dry ingredients on large plate. Melt butter in heavy skillet (do not use light weight or nonstick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1-inch pan. Turn on hood vent and turn heat to high. Dip each fillet in melted butter (in the 9 x 12-inch pan) and then dip in the dry ingredients, patting the fillets by hand. Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred "blackened" and there may be some smoke, but not an excessive amount. The blackening seals forming a spicy, crunchy coating, sealing in moisture and flavor.
Preheat oven to 350°. Grease 3-quart long baking dish. Boil water and salt; gradually add grits. Cook 4 to 5 minutes. Remove from heat. Gradually add grits to beaten eggs. Return to saucepan. Add sausage, cheese, milk and margarine. Blend well and pour into baking dish. Bake 1 hour.
Cut the top off of each tomato. Scoop out pulp and seeds. Salt inside of each tomato. Invert tomatoes and drain 15 minutes.
In small bowl, combine soup, paprika and pepper. In greased 2 qt. baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400° for 45 minutes. Uncover and bake 10 minutes or until potatoes are tender.
Sift dry ingredients together. Cream butter and sugar. Add egg and vanilla and mix well. Add dry ingredients gradually and then the pineapple. Drop by teaspoon on greased baking sheet. Bake 15 minutes at 375°. Makes about 4 dozen cookies.
Cook until thick (mixture will decrease to almost half). Put in hot jars and seal. Delicious in meat loaf, spaghetti, baked beans, etc.
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix again. Spread candy quickly in buttered 9 x 5-inch loaf pan. Cool. Cut into squares.
Most important part to mixing these cookies is to beat oleo and sugar at high speed for 10 minutes. Very important. Dissolve soda in vinegar. Mix with flour and vanilla, then nuts, if desired. Drop by spoon and bake at 275° for 30 minutes.
Combine all ingredients except pecans and crackers. Mix well and form into a ball. Roll in nuts. Cover and refrigerate for 30 minutes. Serve with crackers. Serves 6.
Soften cheese at room temperature. Blend in sour cream. Add onion, chili and pimientos and stir into mixture. Spread on tortillas. Roll tortilla, closing ends as you roll. Chill. To serve, cut into 3/4-inch slices or size desired.
Stir strawberries and sugar together, mixing thoroughly. Set aside. Stir Sure-Jell and water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into containers. Cover. Let stand overnight. Store in jars in freezer until opened, then store in refrigerator. Makes 4 (8 ounce) jars.
Cream the first 4 ingredients together and pat into ungreased 13 x 9 x 2-inch pan. Make sure the layer is thin. Bake at 350° until light brown, about 15 to 20 minutes. In a heavy saucepan, cook and stir the sweetened condensed milk, salt and oleo until oleo melts; then cook and stir over medium heat for 5 minutes. It will be thick and smooth. Stir in vanilla. Spread over baked layer. Bake at 350° until golden, about 12 to 15 minutes. It will be bubbly. Spread warm cookies with Fudge Frosting (see recipe following) and cut into bars while warm. Remove from pan.
Remove mushroom stems and finely chop. In a medium skillet, heat 2 tablespoons of the corn oil over medium heat. Add stems, onion and pepper. Cook 2 to 3 minutes; stir frequently. Stir in bread crumbs and cream cheese; mix well. Brush mushroom caps on both sides with remaining corn oil. Place hollow-side up in a 13 x 9 x 2-inch baking pan. Fill each with cheese mixture. Bake in 375° oven 10 to 15 minutes or until heated.
Peel and cook 4 to 6 potatoes as for mashing. Mash with 1 tablespoon margarine and 1/2 pound Cheddar cheese; let cool. Make a dough with 2 1/2 cups flour, 1 egg and enough water to make a dough; pinch off small pieces of dough and roll out. Fill with potato mixture; fold dough over and pinch edges. Continue this until all potatoes are used. You can either fry them in hot oil or boil them.
Soften yeast in water and set aside. Combine cottage cheese, onion, dill weed, soda, sugar, butter and salt. Mix egg with yeast and combine all using electric mixer; beat in flour. Knead and let rise until doubled in size. Stir dough down and knead again. Turn into well-greased 8-inch round 2 quart casserole, let rise again. Bake at 350° for 40 to 45 minutes until brown. Brush with additional soft butter.
Mix first 3 ingredients. Mix pudding mix with milk and half and half. When thickened, add Dream Whip. Put half of fruit mix in pie shell; add pudding mix and top with remaining fruit. Chill before serving. Ooh, it's so good.
Mix cottage cheese and dry jello; add pineapple (juice and all). Add Cool Whip and nuts. Refrigerate for several hours before serving (5 to 6 hours).
In a large bowl, combine first four dry ingredients. Beat eggs and mix with the next six ingredients. Add carrots and mix all together until moistened. Spoon batter into 2 greased loaf (8 1/2 x 4 1/2 x 2 1/2-inch) pans. Preheat oven to 325° and bake for 60 to 70 minutes. Insert toothpick until it comes out clean. Cool 10 minutes and remove from pans.
Cut cantaloupe up. Oranges need to be cut so the peel and pulp can be removed. Mix the fruit and let stand to juice.
Mix the top 3 ingredients together, beat until lukewarm. Dissolve yeast in 1 cup lukewarm water and set aside. Mix well. Put in fridge until cold for about 2 hours or until you want (overnight).
Beat potatoes until smooth. Mix potatoes with cinnamon, vanilla, butter, eggs, flour and sugar. Pour mixture into pie shells. Cook for 45 minutes to 1 hour.
Heat the oil in a heavy pan and add the onion, garlic, celery, fennel, salt and pepper. Saute until soft. Add all other ingredients except for the sausage and cook for 20 minutes over low heat. Add sausage; simmer for another 15 minutes or until heated through. Serves 6.
While still warm cut unpeeled potatoes into 1 inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika or pepper. Garnish with fresh chives. Serve warm or at room temperature. Serves 4 to 6.
Heat over double boiler, milk and chocolate. Mix coconut with chocolate mixture, than add vanilla and salt. Drop on waxed paper on cookie sheet (greased) by tablespoonful. Add one almond on top of each one. Bake at 350° for 12 to 15 minutes, but check at 8 to 9 minutes and keep checking until done. Do not overbake.
Cook noodles as directed on package; drain. Add cream of mushroom soup, tomatoes and seasonings. Simmer 5 minutes, stirring often.
Mix all ingredients, except chocolate kisses. Roll into balls and roll in white sugar. Place on ungreased cookie sheet and bake 10 minutes at 375°. While hot, place 1 chocolate kiss into center.
Bake sweet potatoes. Pierce skin and allow 40 to 60 minutes at 400° or cook covered in boiling water to cover for 30 to 35 minutes until tender. Drain and cool and remove skin. Grease 1 1/2-quart baking dish. Alternate layers of sweet potatoes and apples, sprinkling each layer with cinnamon, brown sugar and butter. Top layer should be apples. Bake covered at 350° for 30 minutes. Uncover and bake an additional 45 minutes.
Saut in oil, onion and garlic. Add flour to make roux (paste). Cook flour roux for 10 minutes; add chicken stock and bring to a boil. Add ground lamb and cook 15 minutes. Add precooked barley and bring to a high simmer. Add turnip (or potato), carrots, celery and milk. Add salt, pepper and basil until vegetables are tender. May need to add more milk for a creamier soup or chicken stock to thin it out.
There should never a recipe book originate in our area unless several recipes are given for the use of one of the greatest delicacies in all the world, because they grow best right here in the great state of West Virginia.
Skin tomatoes and cut in quarters. Halve pepper; seed and slice into strips. Slice onion into thin rings. Arrange vegetables in a large baking dish (not metal) or you can mix them all together in a large bowl.
Combine water, orange juice, lemonade and limeade in punch bowl until well blended. Before serving, add soda, sherbet scoops and ice cubes. Fruited ice cubes are just ice cubes with various fruits (cherries, raspberries, blueberries, orange sections, etc.) frozen inside them.
Spread refried beans over platter. Mix salsa and sour cream. Spread over beans. Layer with green onions, black olives, cheese and tomatoes. Serve with chips. Serves 12 as appetizer.
Wash and soak black beans overnight. Drain and add fresh water about 5 inches over beans. Add finely chopped onion, bell pepper and garlic, olive oil, oregano, bay leaves, salt and pepper. Cook on low heat slowly so no added water is necessary. Great as soup or goes well with picadilo and yellow rice.
Add alternately and top with crushed potato chips or bread crumbs. Bake 1 hour at 350°, then remove cover and bake 15 minutes longer.
Cut tops off green peppers; remove seeds and membrane. Cook peppers in enough boiling water to cover for 5 minutes; drain. In medium skillet on range top, cook and stir ground beef and onion until onion is tender. Drain off fat. Stir in rice, salt, pepper and garlic. Divide evenly into peppers. Arrange peppers upright in dish. Blend soup and water until smooth; pour over peppers. Cover. Bake at 350° for 45 minutes to 1 hour. Sprinkle with cheese. Re-cover; let stand 5 to 10 minutes to melt cheese.
Combine all ingredients, mixing well. Pack into a loaf pan, 9 x 5 x 3-inch. Bake in moderate oven at 350° for 1 hour.
Melt Baker's chocolate in top of double boiler, then set aside to cool. Mix together butter, mashed potatoes, salt and vanilla. Gradually add sugar, then add chocolate. Form into shape of 2 eggs. Melt semi-sweet chocolate in double boiler and cover eggs. Refrigerate until chocolate hardens.
In a very large bowl, empty morsels and marshmallows. Add vanilla and softened butter. Set aside.
Mix all ingredients together until smooth. Bake in a 9 x 13 inch pan at 375° for 50 minutes, or until golden brown. No need to ice, just serve with butter.
Combine vegetables. Blend remaining ingredients, stirring to dissolve. Pour over vegetables. Toss. Tastes best the next day!
Mix all juices and water together. Dissolve sugar in an additional 2 cups of boiling water; add to juices. Just before serving, add ginger ale. Float slices of lemon and orange on the top. Makes 70 cups.
Combine squash, onion and green pepper. Sprinkle with salt and let stand 1 hour. Combine vinegar, sugar, celery seed and mustard seed. Bring to boil. Add squash, onion and green pepper and return to boil. Pack in hot, sterilized jars, covering with vinegar mixture. Seal. Yields 4 pints.
Combine all, mixing well. Put in container with a top. Shake well. Pour over steaks. Marinate for 3 to 4 hours. Grill or broil steaks. This is the best! It also tenderizes as it marinates.
Cook carrots until tender. Season with Crisco and salt. Mix carrots, drained, sugar, cinnamon and apple pie filling. Bake 1 hour at 350°.
Simmer lemon for 10 minutes. In 8-ounce cup, squeeze lemon; add 1 ounce glycerin. Fill to 8 ounces with honey. Stir. Take as necessary.
Mix together. Add enough cracker crumbs to make patties. Fry in hot oil until crisp (just a few minutes on each side).
Combine flour, 2 tablespoons brown sugar and 1/2 cup softened margarine. Press mix into greased 9-inch square pan. Bake at 350° for 15 to 17 minutes. Combine the remaining ingredients and pour over crust. Bake at 350° for 15 minutes. Let cool and cut into bars or squares.
In saucepan, combine chicken broth and margarine; bring to boiling. Stir in flour, parsley, seasoned salt, celery seed, Worcestershire sauce, paprika and cayenne. Cook, beating rapidly until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat. Add eggs, one at a time, beating well after each addition until mixture is shiny. Stir in chicken and almonds. Drop by rounded teaspoonful onto ungreased baking sheet. Bake in a 400° oven for 15 to 18 minutes or until browned. Serve hot. Makes 75 puffs.
Beat 1 cup 10-X sugar and egg white together until smooth. Then add all remaining ingredients and beat well. If desired, add food coloring of choice and ice cake.
Combine all of ingredients. Spoon into greased miniature size muffin pans. Bake in 350° oven for 20 to 25 minutes. Makes 2 1/2 to 3 dozen puffs.
Brown beef and drain. In a separate bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup of sauces into browned beef along with chilies, 1/2 cup cheese and 1/2 cup French fried onions. Mix well. Pour half of remaining sauce mixture on bottom of 9 x 12-inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake covered at 350° for 30 minutes. Top with remaining cheese and French fried onions. Bake uncovered for 5 more minutes.
Grease and flour a 10-inch Bundt pan or tube pan. Mix cake, pudding, eggs, water and oil in large bowl. Beat for 2 minutes on medium speed. Pour into pan. Bake at 350° for 50 to 60 minutes, or until toothpick comes out clean when inserted in center.
Wash lettuce and pat dry. Place greens on individual salad plates. Arrange strawberries and onions on top of the greens.
Heat oven to 350°. Slice peppers and mushrooms. Place chicken breasts in oblong baking dish and season as desired. Place sliced vegetables and onions around chicken. Mix dressing and pour over chicken and vegetables. Bake until done, approximately 30 to 40 minutes. Best served with wild rice or dressing.
In medium-sized baking dish (1 1/2 to 2-quart), combine all ingredients; sprinkle top with butter and Ritz cracker crumbs to cover. Bake at 325° to 350° for 30 to 40 minutes.
Combine ingredients and mix according to directions on back of cake mix box. Grease and flour a 10-inch tube pan. Bake at 350° for 40 to 50 minutes. Cool. Prepare glaze of powdered sugar and orange juice. Dribble over warm cake. Garnish with lemon slices, if desired.
Mix 1 cup of the flour with sugar, salt, yeast, margarine and water; beat 2 minutes. Add 4 eggs and 1 cup of flour and beat 2 more minutes. Cover and let rise 1 hour. Stir in lemon peel, nutmeg and 1 to 2 cups of flour. Beat until smooth. Pour into well-greased Bundt pan. Cover and let rise in warm place. Bake at 350° for 40 minutes. Remove from pan and cool on wire rack. Sprinkle with powdered sugar.
Blend cream cheese until smooth. Add remaining ingredients, mixing well. Chill. Serve with chips or crackers.
Cook chicken (save broth). Remove chicken from bone. Mix chicken and dressing together. Cook seasoning package in butter until soft. Add to chicken; mix well. Add soups and mix well. Add broth to make moist. Bake at 350° until golden brown.
Mix together the flour, baking powder and salt. Add the oil and milk. Blend together. Flour a bread board and knead the dough until it holds together. Roll out to thickness desired and cut with biscuit cutter. Put on a greased pan and bake at 425° for 10 to 15 minutes or until lightly browned.
Mash potatoes; add margarine, sugar, vanilla and salt. Add raisins. Beat with mixer to mix well; add 1 small can of milk. Pour in a well-greased Corning Ware dish. Bake about 45 minutes at 450°. when done, cover potatoes with large marshmallows and return to stove and brown.
Grease a 9 x 13 pan. Slice bread thick and put in pan. Beat all ingredients except butter and pour over bread. Cover and refrigerate at least 6 hours or overnight. Lay butter on top and bake, uncovered, at 350° for about 1 hour and 15 minutes.
Put green beans, chicken bouillon, chervil and salt into saucepan. Cover and bring to a boil. Reduce heat and simmer 15 to 20 minutes until crisp-tender. (For frozen beans, cook 6 to 8 minutes.) Drain thoroughly.
Bake brownies according to package directions. Poke holes in brownies with a fork. Pour Kahlua liqueur over top of brownies and set aside and cool. Make chocolate mousse according to package directions. Break candy into small pieces. Place 1/2 soaked and crumbled brownies in bottom of trifle dish. Cover with 1/2 of mousse mixture. Top with 1/2 of candy bits. Top with 1/2 of Cool Whip. Repeat.
Cream butter and powdered sugar. Mix all ingredients, adding one egg at a time	until 5 eggs have been added. Beat well. Put in a tube or Bundt pan. Cook for 1 hour at 350°.
Beat softened cream cheese and sugar together. Add peanut butter and mix well. Add milk and mix. Fold in Cool Whip. Put into graham cracker crust and freeze overnight.