HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in a blender on high for one minute. Refrigerate. Serve over ice. Must stay refrigerated.
Melt chips and peanut butter. Spread 1/2 mixture on bottom of a 15 x 10-inch cookie sheet. (Chill.) Combine butter, milk and pudding and boil for 1 minute. Add powdered sugar; spread over chilled base. Add peanuts to other half of chocolate mix. Spread over top. Cut into tiny squares. Store in refrigerator.
Beat eggs and sugar together. Strain, then add mixture to gallon of milk. Cook in double boiler. Stir constantly until coats a silver spoon. Won't get thick until cools. Strain again when cool.
Boil first three ingredients five minutes. Take off heat and add vanilla and baking soda. Pour over popcorn and mix well. Bake 1 hour at 250°. Stir every 15 minutes.
Slip skins from grapes. Set skins aside. Bring pulp to boiling. Reduce heat and simmer 5 minutes. Press pulp through sieve to remove seeds. Add skins to pulp. Combine sugar, flour and salt. Add lemon juice, margarine and grape pulp. Pour into unbaked pie shell.
Combine corn meal, sugar and salt. Mix well and add boiling water and margarine. Cook until thick in a pan. Remove the mixture from heat. Add milk, eggs and baking powder and mix well. Bake in a 13 x 9-inch pan at 350° for 1 hour. Remove from heat and set to cool 20 minutes before cutting. Makes 24 servings.
Soak dried black-eyed peas in water overnight; drain. Place in a large kettle; cover with water. Add bay leaf, onion, bacon or ham hocks and red pepper pod. Cook until peas are tender. Add cooked rice, salt and pepper. Turn into a casserole; cover and bake at 350° until liquid is absorbed.
Cream sugar, sour cream and butter. Add eggs, 1 at a time, beating well after each. Add flour, baking powder and vanilla. Bake at 300° for 1 hour and 15 minutes.
Mix everything, except butter and vanilla. Cook until it forms soft ball in water. Take off stove; add butter and vanilla. Pecans, if desired, can be added now. Stir until cool. Pour into buttered dish. Cut when cold. Foolproof.
Cream sugar and eggs. Blend in oil and water. Add flour and cinnamon, soda, salt and nutmeg. Beat in potatoes. Mix well. Add raisins and nuts. Pour in greased and floured 1 pound coffee can. Bake at 325° for 1 hour.
Saute together sausage and onion. Mix all ingredients together and pour into deep dish pie shell. Bake at 375° for 35 minutes.
Bring syrup and brown sugar to a boil until sugar dissolves. Add Rice Krispies, peanut butter and vanilla. Drop on waxed paper.
Cook spinach according to package directions. Drain and reserve liquid. Melt butter and add flour; cook until smooth, then add onion. Cook until tender, but not brown. Add 1/2 cup reserved liquid. Stir constantly until smooth and thick. Stir in cheese until it melts. Mix with spinach. Pour into a 9 x 9-inch uncovered, ungreased dish. Cover with crushed crackers or bread crumbs. Bake at 350° for 15 minutes
Drain juice from salmon, reserving 1/4 c. Dump salmon into a bowl and add egg and flour. Mix until gummy. Do not mix the following until ready to use. Mix salmon juice and baking powder until it foams. Combine foaming mixture with salmon. Drop by teaspoonfuls into hot deep fat. Drain on paper towels.
Saute onion in butter. Add chunked cream cheese. Pour in English peas and stir until creamy.
Let cool. In container, combine carrots, onion, pepper, celery and sauce 24 hours before serving. Keeps 2 to 3 weeks in refrigerator.
Cut crust from bread and spread lightly with butter. Cut into small cubes so each slice is at least 20 cubes. Frozen bread cuts best. Add onions and eggs. Mix, cover and refrigerate overnight.
Dissolve each package of orange, lime and cherry jello in 1 cup hot water, then add 1/2 cup cool water. Chill. Let these jello mixtures set firm before making next mixture. Heat pineapple juice; dissolve lemon jello and sugar. Add 1/2 cup cold water. Let set until syrupy, but not stiff. Whip the whipping cream; fold in jello-pineapple mixture (may use Dream Whip). Cut up orange, lime and cherry jello into any shape and size and fold into whipped cream mixture. Pour into graham cracker crust. Nuts may be used if desired.
Heat 1 tablespoon vegetable oil and 1 tablespoon water in large saucepan. Add fennel; cut into 1/8-inch strips the onion and celery. Season with salt and pepper. Cook until tender, approximately 7 minutes. Add red pepper and cook another 5 minutes. Set aside. Bring chicken broth to a boil in another saucepan. Melt butter in separate saucepan over low heat. Add flour and cook 5 minutes. Do not brown. Add the heated chicken broth and whisk until smooth. Simmer for 15 minutes. Add to the vegetables. Then whisk in cheese little by little. Add ham. Adjust seasonings and serve. Can be made 1 day ahead. Serves 8.
Sift flour, soda and salt together. Add sugar, shortening, peanut butter, egg and vanilla. Beat until smooth. Drop by teaspoon on greased cookie sheet. Bake in a 350° oven for 12 to 15 minutes.
Peel and worsh* taters* , onyuns* and peppers. Cut in little chunks or slice 'em. Put in big arn* skillet that has a big hunk of lard melted in it and is hot. Add taters* , onyuns* and peppers. Fry til they git* brown. Turn 'em ever so often til they git* done.
Bring water and sugar to a boil. Allow to boil 15 minutes. Cool. Add juices. Place bananas in blender and liquify. Add to juices. Mix well. Freeze for at least 3 hours. (If frozen solid, remove from freezer 1 hour before serving.) Place in punch bowl and pour in ginger ale. Do not add ice. Serves 50.
Press 1/2 of the biscuits into a 9-inch pie pan to form crust. Saute onion and pepper in oleo until tender. Layer 1/2 onion and pepper in bottom of crust. Put sliced tomatoes next, then remaining onion and pepper. Salt and pepper to taste. Mix the mayonnaise and cheese together and spread on top. Roll out remaining biscuits and fit on top as crust. Bake in a 350° oven for 40 minutes or until golden brown.
Mix all ingredients together, except 1 cup of walnuts. Form into two balls and roll into remaining walnuts (1 cup). Also can be frozen!
Blend shortening, sugar, salt and egg. Add dry ingredients and nuts; mix well. Shape into roll 2 1/2 inches in diameter. Roll in wax paper and refrigerate. When ready to use, cut thin slices and place on cookie sheet that has been sprayed with Pam. Bake at 375° for 12 to 15 minutes. Makes about 8 dozen cookies.
Beat eggs well. Add sugar and vinegar. Cook over boiling water until thick. Cool slightly. Beat in cheese. Add green pepper and onion. Add pecans. Let stand for 2 hours.
Beat the 3 whole eggs with electric mixer; add the brown sugar and beat until well mixed. Add the dry ingredients and milk; lastly stir in orange slices and nuts, floured with the tablespoon flour. Bake in a pan, 10 x 13-inch, at 325° for about 30 to 35 minutes. Don't overbake. Cut in pieces, 1 x 4-inch.
Mix flour, baking powder, salt, soda, margarine and egg yolks together; mix until crumbly. Press into a 9 x 13 inch pan. Cook at 350° for 12-15 minutes. Place marshmallows on top and cook another 2-3 minutes until puffy.
Place roast in a Dutch oven; sprinkle with soup mix. Pour in wine. Cover and bake at 325° for 2 hours, or until tender. Yields 8 to 10 servings.
Prepare pastry for a 2-crust pie. Line 9-inch pie pan with pastry. Beat eggs slightly. Add milk. Mix together sugar, flour and nutmeg; add to egg mixture. Mix in rhubarb. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust. Bake in a 400° oven about 50 to 60 minutes.
Cut meat in long strips, then in 1-inch pieces. Fry until brown. Add onion, garlic, salt and pepper. Sprinkle flour over all and brown again. Add mushrooms with liquid and 1 cup of water. Simmer until tender (at least 1 1/2 to 2 hours). Add cream of mushroom soup. Heat thoroughly. Add sour cream and heat just before serving. Serve over noodles or rice.
Cook green beans in water until tender. In a skillet, saute mushrooms in butter until tender. Add onion powder and garlic powder.
Completely thaw and drain spinach; mix with soup mix, mayonnaise and sour cream. Cut center out of bread; the top crust will fit like a lid after putting the dip inside the loaf. Cut the removed bread into chunks to be spread with the dip.
Mix ingredients well. Roll medium thickness and cut out. May be sprinkled with sugar or frosted.
1. Heat oven to 375°. Mix shortening, sugar, egg, molasses throughly. 2. Blend dry ingredients. Stir into shortening mixture. Form in 1-inch balls. Place about 2 inches apart on greased baking sheet. 3. Bake 10-12 minutes. Roll in confectioners sugar while still warm.
Bake in a tube pan at 350° for 30 to 40 minutes.
Brown ground beef. Add green peppers and onion. Mix in taco seasoning, sauce and paste, water and chili powder over medium heat. Blend sour cream, eggs and pepper in small bowl. Place 1/2 of tortillas on bottom of 9 x 13-inch dish. Top with 1/2 the meat mix. Place 2 slices of cheese on top. Repeat. Sprinkle with corn chips. Bake at 350° for 45 minutes.
Cook ABC's al dente. Grease muffin tins. Combine ham, cheese, onions and ABC's. Divide into muffin tins. Beat eggs slightly; stir in cream, milk and salt. Spoon liquid over noodle mixture. Bake 30 minutes at 350°. Can be made ahead, frozen and reheated.
Blend well; do not beat. Pour into Bundt pan that has been sprayed with Pam. Bake at 350° for 1 hour and 15 minutes.
Remove the tough ends of stalks and cut flowerets and stems into small pieces. Place in large bowl and add onions, celery, raisins and bacon. Combine remaining ingredients, stirring well. Add dressing to mixture and toss gently. Cover and refrigerate 2 to 3 hours.
Brown ground beef and drain. Slice potatoes, peeled or unpeeled, in a casserole dish. Place in layers the potatoes, meat and onions. Pour soup over all and bake until potatoes are done, about 30 to 35 minutes in a 350° oven. Sprinkle cheese on top and put back in oven until it melts. The garlic cheese may be used if this is desired. Very quick and easy. Serves about 4 people.
Boil sugar, syrup and milk until it forms a soft ball. Remove from fire and add flavoring and nuts. Beat as long as you can. Pour into buttered pan.
Saute bacon in deep skillet until crisp. Drain and crumble. Saute chicken pieces, a few at a time, in bacon fat until brown. When browned, place in 2 1/2-quart casserole, sprinkling crumbled bacon over each layer. Melt butter in same skillet. Remove from heat. Stir in flour, salt, pepper, celery salt, sage and thyme. Dissolve bouillon cubes in water. Add to skillet. Stir in milk. Stir over low heat until thickened and smooth. Pour over chicken. Cover and bake at 350° for 1 1/2 hours, uncovering the last 15 minutes.
In 2-quart glass dish, mix together all ingredients. Cook uncovered in microwave for 10 minutes, stirring every 3 minutes. Let rest for 15 minutes.
Boil, debone and cut up chicken. Retain 1 cup broth. Combine soup and sauce with chicken. Spray a 9 x 12-inch glass pan with Pam. Line pan with Fritos. Cover with chicken mixture. Sprinkle with onion and cheese. Top with Fritos. Pour broth over all. Bake, uncovered, at 350° for 30 minutes.
Cream sugar and cream cheese. Add milk and Cool Whip. Break cake into bite size pieces. Mix all together. Put in 9 x 12-inch pan or dish. Top with pie filling. Let set overnight in refrigerator.
Put flour, white sugar, salt and soda in large bowl and stir with spoon. Then add eggs, vanilla and mandarin oranges with juice. Mix well with mixer until oranges break up. Bake in ungreased 13 x 9-inch pan for 40 minutes in 350° oven.
Marinate scallops in lemon juice for 30 minutes. In large skillet over high heat, cook and stir carrots and garlic in butter until tender-crisp, 3 minutes. Add mushrooms and thyme; cook and stir about 5 minutes. Stir cornstarch and salt into scallop mixture; add to vegetables. Cook and stir until scallops are opaque, about 4 minutes. Stir in onions, pea pods and sherry. Remove from heat. Serve with rice.
Combine milk and lemon juice and stir until thick. Add pitted cherries and nuts. Whip cream until stiff. Fold other ingredients into whipped cream. Pour into shell and chill until firm, about 21 hours.
Blend melted butter with first 3 ingredients. Whip in 1 cup heavy cream or half and half. Cook until thickened. Remove from heat and add 1 egg yolk, mixing constantly until blended. Add 1/4 cup warmed cider vinegar and allow to cool. Serve at room temperature.
Mix ingredients and roll into balls. Bake on cookie sheet at 350° for 15 to 20 minutes.
Combine first seven ingredients and pour over poultry that has been placed in a Dutch oven. Baste 2 to 3 times while baking. Bake at 350° covered for one hour.
In a 9 x 13-inch casserole dish, place steamed broccoli cut up in bite size pieces. On top of broccoli, put chicken, also cut up in bite size pieces. Over chicken, spread mixture of mayonnaise, soup, lemon juice and curry powder. On top, spread cheese. Bake at 350° for 30 minutes.
Mix first 8 ingredients. Cut lengthwise slit in each frank. Spread open slightly and fill with stuffing. Bake in moderate oven at 350° for 25 to 30 minutes.
Make 24 circles. Mix soy sauce, sugar, custard and 1 teaspoon of salt to pork. Let stand for 10 minutes. Heat 1 tablespoon of oil in frying pan to 375°. Add pork mixture and cook about 1 minute or until done. Remove. Set aside. Cook leeks in 1 tablespoon of oil, about 1 minute, adding 1/4 teaspoon of salt. Remove. Add to meat. Using 2 tablespoons of oil and 1/4 teaspoon of salt, fry bamboo shoots. Add meat mixture. Cook 5 minutes. Drain and cool. Mix 1 teaspoon of salt with flour. Add hot water to tablespoon of flour at a time. Add only enough water to form dough similar to pie crust. Roll walnut-sized ball of dough on floured board to opaque 5-inch diameter circle. Wrap about 2 tablespoons meat mixture in each circle, folding ends in sealing edges with flour and water paste. Heat pint of oil to 375° in deep pan. Fry golden brown.
Dissolve each package of jello separately in 1 1/2 cups of hot water and let set overnight. When ready to use, cut jello into chunks and mix all three colors together, that gives the effect of broken glass.
Mix and chill. This can be used in molds or cut into squares and served on lettuce.
Wash cucumbers. Let stand in cold water overnight. Pack in hot sterilized jars. To each quart add listed amount of alum, garlic, dill and hot pepper. Combine vinegar, salt and water. Bring to a boil, fill jars and place grape leaf in each quart and seal. (Can add onion.)
Beat eggs until frothy. Stir in remaining ingredients. Pour into pie shell. Bake at 350° for 50 to 60 minutes or until knife inserted in middle comes out clean. Serve with whipped cream.
Cream first 6 ingredients together. Add flour, baking soda, baking powder and salt. Mix in uncooked oats. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cream butter, Crisco and sugar. Add eggs, one at a time. Beat well. Sift together flour; add flour alternately with milk. Blend. Bake in a cold oven at 325° for 1 hour and 15 minutes.
Peel shrimp and leave tails on. Combine dressing and remaining ingredients in 13 x 9 x 2-inch baking dish. Add shrimp and stir well. Bake, uncovered at 325° for 25 minutes or until shrimp turns pink; stir occasionally. Makes 6 to 8 servings.
Blend well and spread on muffin halves. Cut into small triangles. Freeze and keep in plastic bag until ready to serve. Sprinkle with Parmesan cheese. Place under broiler for few minutes.
Stir together the sugar, flour and orange peel. Put half of fruit in a pie shell; sprinkle with half of orange peel mixture. Put remaining fruit in and sprinkle with remaining mixture. Dot with butter. Place on top pie shell. Bake at 425° for 10 to 15 minutes. Turn down oven to 350° and bake for 30 to 35 more minutes, or until juice bubbles.
Cream shortening, sugar and eggs. Mix dry ingredients; stir into creamed mixture. Chill dough for 1/2 hour. Make into small balls (about the size of walnuts). Dip in melted butter; roll in cinnamon sugar. Flatten on cookie sheet, using the bottom of a drinking glass dipped in sugar. Bake at 350° for 12 minutes.
Mix flour and sugar together; pour over pineapple in greased glass baking dish. Add cheese over the top; sprinkle cracker crumbs on the top. Pour melted butter over all. Bake at 350° for 30 minutes. Serve hot. Goes well with ham dishes.
Separate rolls into triangles. Flatten and stretch out. Put a small slice of corn beef, kraut, swiss cheese and dressing on roll. Pull dough up around filling and seal completely. Place on Pam sprayed cookie sheet. Bake at 350° for 15 minutes.
Cover bottom of baking dish with graham cracker crust made with the crushed graham crackers and oleo. Bake for 5 minutes.
Combine all ingredients in a large saucepan. Mix well. Bring to a boil. Simmer 3 hours or until thick and a dark brown color. Seal in sterilized jars. Makes 4 pints.
Measure all ingredients into a large mixing bowl. Mix well. Bake at 350° for 30 to 35 minutes in greased layer pans. Cool; frost with Sour Cream Chocolate Frosting.
Combine egg and milk in small bowl and mix well. Pour into skillet. Cook until set. Cut into strips. Saute onion tops, shrimp and garlic in oil in skillet. Add rice and soy sauce. Cook until rice is heated through. Stir in cooked egg. Heat to serving temperature. Garnish with additional onion tops. Serves 4.
Cook potatoes with skins on until tender, cool and peel. Cook Kluski egg noodle dumplings according to package directions; drain and keep warm. Melt butter in a large heavy skillet. Saute onion in butter until tender. Stir in paprika and salt. Put potatoes in skillet and break into large chunks with fork. Add Kluski egg noodle dumplings and toss well to coat with butter and paprika mixture. Heat through.
Place sugar, salt and shortening in a large bowl; add milk. Cool until lukewarm. Put yeast in lukewarm water. Add flour to make a batter too stiff to cling to bowl, but not stiff enough to knead. Cover tightly and let rise in a warm room until double in bulk.
Mix flour, sugar and salt. Beat eggs until well mixed. Beat flour mixture into eggs. Beat in sugar, salt, syrup, butter and vanilla; add pecans. Set oven to 325°. Bake pie crust until it begins to cook (begins to puff, but is not completely done). Pour in pecan filling. Bake at 325° for 45 minutes to 1 hour. (May be covered for the last 15 minutes baking time if needed to keep pecans from burning.)
Roll crackers very fine; set aside. Beat egg whites until very stiff; add sugar, 2 tablespoons at a time. Add crackers, dates, nuts and vanilla. Mix thoroughly and place in greased pie pan and bake. Cool in refrigerator and serve with vanilla ice cream and/or whipped topping or cut into small pieces and freeze.
Crush 1 bag of the Doritos. Spread on the bottom of a 9 x 13-inch dish. Mix together the chicken soup, chicken, sour cream, green chilies and onion. Pour this mixture over the crushed Doritos. Cover with the grated cheese. Bake at 350° for 30 to 40 minutes until bubbly. Serve with salsa and Doritos.
Cover beans with 6 cups boiling water and cook 1 hour. Braise onions, green peppers and garlic in water. Combine with beans; add other seasonings and cook until beans are tender and liquid is thick. Serve over brown rice and sprinkle green onion on top of beans. Serves 4 to 6.
Cream shortening, sugar and eggs together until light and fluffy. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Stir in oats, raisins and nuts. Drop from tablespoon, 2-inches apart, on lightly greased cookie sheet. Bake in 400° oven about 8 minutes. Cool slightly; remove from pan. Makes about 5 dozen cookies. You can use sweet milk; reduce soda to 1/4 teaspoon and use 2 teaspoons baking powder.
Combine ground chuck, sausage, onions, pepper and garlic in a Dutch oven; cook until meat is browned, stirring to crumble. Drain well. Stir in next 6 ingredients. Cover and simmer for one hour, stirring occasionally. Add beans and simmer 20 to 30 minutes longer. Makes about 5 quarts.
Put 4 tablespoons of melted butter into skillet. Add onion and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley, salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed. Using your hands works best for mixing.
Fry bacon and only use grease to brown flour. Boil chicken. Cut up in a large boiler. When tender, put celery and onions in and cook longer. Spoon broth over into browned flour like gravy; then mix into your chicken pot.
Wash chicken and drain. Place on a large, greased cookie sheet or pan. Brush chicken with soup, dressing and apricot mixture until pieces are coated. Bake in 350° oven for 1 1/2 hours. Brush mixture on chicken occasionally.
Combine sugar, milk, flour and egg yellows. Beat egg whites and mix with other mixture. Chop up Butterfingers in blender and add to milk mixture. Dissolve Junket tablets in 1/4 cup cold water. Pour everything in freezer with the Junket tablets being the last thing in. Turn dasher 3 or 4 times and close up. Let sit for 5 minutes before cranking.
Combine pineapple with juice, cherry pie filling, cornstarch, sugar and food coloring. Cook on low heat until thick. Remove from heat. Add dry Jell-O. Cool. Stir in bananas and nuts. Put into pie shells and top with Cool Whip. Refrigerate.
Put allspice, cloves and cinnamon in a bag. Place spices in saucepan with apple cider and brown sugar; simmer for 15 minutes. Yields 1 gallon.
Slice pork crosswise into 1-inch pieces. Cook in hot butter 5 minutes per side or until no longer pink. Remove from skillet; cover and keep warm. Add undrained pineapple and zucchini strips to skillet. Bring to boiling, scraping up brown bits in skillet with a wooden spoon. Boil 3 minutes. Season to taste with salt and pepper. To serve, arrange pork on individual plates and top with sauce.
Cook first 4 ingredients, stirring often, to make custard. Cool. Add vanilla and heavy cream. Put in freezer, add milk to within one finger length of the top. Put in beater, put on lid and crank. Put in outside pail with ice and salt around it. Crank away!
Preheat oven to 375°. Sift together the first 3 ingredients. Cream together next 2 ingredients. Gradually add next 2 ingredients. Add egg and vanilla; beat well. Blend in the dry ingredients; mix well.
Separate dough into 4 rectangles. Press perforations to seal. Spread with cream cheese. Sprinkle with ham and olives. Roll up, starting at short end; seal edges. Cut each roll into 4 slices. Place, cut side down, on ungreased cookie sheet. Flatten slightly. Bake at 375° for 15 to 17 minutes.
Add vegetables to broth and cook until nearly soft. Add noodles and cook 10 more minutes. Add meat; heat and serve. If desired, you may add milk or cream of mushroom soup. A good way to use turkey leftovers.
Freeze bread. Remove from freezer and cut off crust. Cut each slice into 5 finger size strips. Put on cookie sheet in 200° oven for 1 1/2 hours. Remove and cool.
Put cranberries, apples and orange through food grinder (coarse attachment). Add sugar and stir until dissolved. Add nuts and grapes. Dissolve Jell-O in hot water. Add to cranberry mixture. Chill until firm.
Cut pork roast in half and place in roasting bag combined with other ingredients. Pour in Italian dressing. Slow cook in roasting pan at 250 to 300 degrees for 3 1/2 hours. Serves 5 to 9.
In large mixer bowl, combine 2 cups flour, yeast, sugar, salt, ginger and orange peel; mix well. In saucepan, heat milk, water and butter until warm (120 to 130°, butter does not need to melt). Add to flour mixture; add egg and bananas. Blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.
Heat honey to 248° on candy thermometer or until a hard ball forms in cold water. Remove from heat; pour slowly into egg white. Add lemon juice. Continue beating until thick enough to hold its shape, about 5 minutes. Spread on cake. Dust lightly with cinnamon.