HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat milk until stiff; add 1 cup sugar. Beat until stiff. Add lemon juice and rind. Pour over vanilla wafer crumbs. Freeze. Makes 12 servings.
Combine all ingredients except rice in a large kettle with 8 quarts of water. Bring to a boil and simmer for 4 to 6 hours, stirring occasionally. Mash some of the red beans on side of kettle when tender. Cook rice according to package directions. Serve beans over white rice. Serve with tossed green salad, hot French bread and butter and red wine and fruited jello for dessert.
Melt 1 1/2 cups sugar in a large saucepan. At the same time, in another pan, cook the 3 cups sugar, milk and butter. (Do not boil.) When sugar has melted, turn down heat and pour this sugar mixture into the melted sugar in the large pan. Stir hard and fast. Continue cooking until it forms a soft ball when dropped in cold water. Add pecans. Stir well. Drop by spoon onto wax paper.
Boil cranberries and water together with the cloves and cinnamon. Boil for 10 minutes. Let juice cool. Strain by pressing through a sieve to remove cranberry seeds. Add frozen lemonade and orange juice concentrates. Mix all together. Can be stored in the refrigerator for up to a month or freeze in 1 cup containers.
Mix partially cooked noodles with all other ingredients, except cheese. Sprinkle with cheese and bake in 325° oven for 30 to 35 minutes.
Place roast in large pan. Cover with water and salt a little. When it begins to start boiling, spoon scum from top. Continue to simmer meat for 1 1/2 hours. Cover pan loosely so steam can escape. Add tomatoes, water, onion, carrots, celery parts, parsley, broth and water. Cook for another hour or until meat is tender. Remove meat and carrots. Strain broth. Add cooked alphabets and meat, broken up.
Cook pasta according to package. In large saucepan over medium heat, cook red pepper, onion, zucchini, salt and curry in hot oil for 3 minutes or until crisp-tender. Stir in broth. Bring to boil; boil for 1 minute or until slightly thickened. Drain pasta and add vegetable mixture with raisins.
In large Dutch oven, brown beef and onion. Drain fat. Add all ingredients and bring to boil. Reduce heat and simmer, at least 30 minutes. Serve with shredded cheese and tortilla chips.
Scrub and dry potatoes and cut into 2 1/2-inch chunks. Arrange in single layer in baking pan. Melt butter with garlic in it. Remove garlic and drizzle butter over potatoes. Season and cover with aluminum foil. Bake at 400° for 45 minutes. Remove cover and bake 20 minutes longer.
Dissolve sugar in boiling water in a small bowl. Add vinegar; cover and chill 2 hours.
Saute celery and onion in butter in deepest frying pan you have. Brown hamburger meat in sauteed mixture. Add mushroom soup, tomato soup and 3/4 of chow mein noodles. Pour all in a large casserole. Sprinkle remaining chow mein noodles on top and bake at 350° to 375° for 10 to 15 minutes.
Peel potatoes and slice very thin. Heat all other ingredients in a 2-quart kettle. Add potatoes and simmer until liquid is almost gone.
Mix cheese, sugar and Cool Whip. Add chopped berries. Pour into a graham crust. Freeze. When ready to serve, let thaw for a few minutes.
Combine rices, water, oil and cinnamon in medium size saucepan over medium heat. Cook until water is absorbed, 15 to 20 minutes. Turn off heat and cover for 5 minutes. Put rice mixture in large salad bowl and toss in apples, parsley and currants. Serve hot or cold. Yield: 2 servings. Heart healthy and low-fat.
Preheat oven to 350°. Heat 1 tablespoon of the oil in 12-inch oven-proof skillet over moderate heat for 1 minute. Add onion and green pepper and saute, stirring occasionally, for 5 minutes. Stir in potatoes and remaining oil, then flatten the mixture to a uniform thickness. Reduce heat and cook, uncovered, without stirring, for 5 minutes. Mix milk, cheese, salt and pepper in small bowl; pour over potato mixture and transfer to oven. Bake uncovered for 20 to 25 minutes or until potatoes are tender, bubbling and tipped with brown. Serves 4.
Cook grits according to directions on box. Combine all ingredients. Pour into greased baking dish. Bake at 350° for 30 minutes.
Fry sausage with onion. Add remaining ingredients. Mix all together and bake at 375° for 45 minutes.
In saucepan, mix together the sugar, flour, gelatin and salt. Stir in milk. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in a bowl of ice and water or refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Stir in vanilla and almond extract. In a bowl, beat egg whites and cream of tartar until foamy. Beat in 1/2 cup sugar, one tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into meringue. Beat whipping cream in chilled bowl until stiff. Fold whipping cream and coconut into meringue. Mound into pie shell. Refrigerate until set, at least 2 hours.
Saute sausage until brown. Remove from skillet and pour off all but 2 tablespoons fat. Saute onion in fat until yellow; add cabbage, sprinkle with water and cook. Return sausage to onion and cabbage mixture. Add rice. Heat for 10 to 15 minutes.
Blend soup, milk and pepper. In 1 1/2-quart casserole dish alternate in layers potatoes, onions and sauce. Dot top with 1 tablespoon butter. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes or until done. Makes 4 to 6 servings.
In mixing bowl, stir together egg, buttermilk, onion and 1/4 cup water; set aside. In large mixing bowl, combine cornmeal, flour, sugar, baking powder, soda and 1 teaspoon salt. Add egg mixture to cornmeal mixture; stir just until moistened. Drop batter by tablespoonfuls into deep fat (375°). Fry about 2 minutes or until golden brown, turning once. Drain on paper towel. Serve hot with butter or margarine if desired. Makes 24.
Cook ground chuck in medium skillet over medium heat until browned. Drain and pat dry with paper towels. Wipe skillet with a paper towel. Return meat to skillet and stir in tomatoes, water, garlic and Italian herb seasoning. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Cook noodles according to package directions, omitting salt and fat. Drain well and set aside. Cook spinach according to directions, omitting salt and fat. Drain well and squeeze moisture from spinach. Combine spinach and next 4 ingredients, stirring until well combined. Set mixture aside.
Make brownie mix according to directions; set aside. Mix remaining ingredients in a bowl; set aside. Spray Pam on bottom of 13 x 9-inch pan. Add 1/2 of the mixed brownie batter. Pour all of the cream cheese filling and smooth over, then add remaining brownie mixture. Cut through mixture with a knife, turn pan and cut through again several times. Bake at 350° for 30 to 35 minutes. Cool and refrigerate. Cut into squares.
Beat eggs. Add oil, water and pumpkin pie mix. Mix well. Add dry ingredients and mix well. Makes 3 small or 1 large loaf. Bake at 350° for 1 hour. Cool in pans.
Cream together the butter and sugar. Beat in egg and vanilla until smooth. Blend in flour, baking soda and salt. Stir in walnuts and cherries. Shape the dough into a roll about 14 inches long. Wrap in foil or plastic wrap and refrigerate overnight.
Cut squash into 1/4-inch slices and boil in water for ten minutes; drain well. Melt margarine in 9 x 13 baking dish. Crush crackers into crumbs and mix with melted margarine. Add squash and remaining ingredients and mix well. Cover dish with foil and bake at 350° for 30 minutes. Remove foil and sprinkle with cheese and return to oven for 10 minutes to melt cheese.
Cook broccoli as directed on package. Drain. Combine soup, eggs, cheese and mayonnaise. Mix well. Add broccoli and pour into buttered casserole. Bake in 350° oven until set (approximately 45 minutes). Casserole is done when knife comes out clean after inserting. Makes 4 servings.
Cut round circles of bread and remove crust. Put crust scraps in bottom of 13 x 9-inch pan. Combine rest of ingredients and pour on top. Refrigerate at least 6 hours (can be made a night ahead of time). Bake uncovered 1 hour at 350°.
Melt margarine and add peanut butter. In large bowl (I use a large wash pan), mix Rice Krispies with powdered sugar. Pour the peanut butter and margarine over the Rice Krispies mixture. Mix with hands and make into balls.
Saute garlic, onions, and meat in as little vegetable oil as possible, until onions become transparent. Add soy sauce and simmer for about 15 minutes. Add all the vegetables and simmer for another 10 minutes. Drain and cool for about one hour.
Slice all vegetables. Mix together sour cream and Wish-Bone. Toss with vegetables. Place in refrigerator and let marinate at least 5 hours.
Peel and slice potatoes about 1/4-inch thick. Onion about the same, if desired. Line foil pan with large pieces of foil. Spray with Pam. Layer potatoes and onion with butter, salt, pepper and cheese in foil pan. Add about 1/2 or 3/4 cup milk. Cover with foil. Cook on medium heat for about 30 to 45 minutes or until tender.
Drain all fruit. Combine sour cream, mayonnaise and sugar. Pour over fruit. Add marshmallows and nuts. Mix well. Chill.
Fry pimento, onions and pepper until light brown in butter. Combine ingredients, place in buttered casserole and crush a few chips on top. Cook 1/2 hour in moderate oven (350°).
Cook cake layers and cool. Mix together sour cream and sugar. Let set for 5 minutes or until no longer grainy. Add drained pineapple, then stir in Cool Whip. Use pineapple juice to pour over cake layers. (I cut my layers to make 4 layers.) Frost cake when cool and refrigerate.
Drain the pineapple and reserve juice. Set aside. In a skillet, saute green pepper and onion in oil until crisp-tender. Remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet. Bring to a boil.
Mix dry ingredients together. Cut into 1/2 cup lard and 2/3 cup milk. Roll on wax paper with little flour. Cut with glass. Bake at 450° for 10 to 15 minutes.
Combine first four ingredients in large shallow dish. Set aside. Combine next 6 ingredients, mixing well; pour over vegetables, tossing. Cover and chill 8 to 10 hours. Drain and serve in bowl lined with lettuce leaves. Makes 6 servings.
Mix all ingredients together. Buy round loaf of bread. Take out all the soft bread. Use this to dip with. Put the dip into the hollowed out loaf (bowl) when ready to serve.
With point end up, cut off dry leaves to expose tips of individual cloves. Put in ovenproof dish, cut side up. Dot with butter. Drizzle olive oil over heads. Sprinkle with dried thyme and pepper. Cover and bake for 30 minutes at 275°. Uncover and bake for 1 1/2 hours basting every 15 to 20 minutes.
Preheat oven to 400°. Wash, peel and slice apples. Arrange in greased 8-inch pan. Top with crumb mixture made of flour, sugar, baking powder and egg. Pour butter over all. Sprinkle with cinnamon. Bake 40 minutes.
Thaw frozen fish. Arrange fish in a 12 x 7 1/2 x 2-inch baking dish. In a small skillet, cook onion and garlic in oil until onion is tender, but not brown. Stir in cilantro or parsley, salt and pepper. Spread mixture over fish.
Dissolve yeast in lukewarm water; add 1 teaspoon sugar. Scald milk; add butter, sugar and salt. Cool to lukewarm. Add beaten egg yolks. Add flour to make a soft, but not sticky dough. Roll out immediately on a floured cloth 1/2-inch thick. Cut in 1 x 3-inch strips. Let rise until light. Fry in deep fat, moderate heat. Roll in granulated sugar while warm.
Combine all ingredients except greens. Chill several hours or overnight, stirring occasionally. Arrange greens on salad plates. Spoon tomatoes over greens. You may want to pour a little of the liquid over the greens as well. Or, these tomatoes can be served without greens as a side dish.
Cook pasta according to package directions; drain. Return pasta to the hot kettle or Dutch oven. Add Parmesan cheese, light cream and margarine. Toss gently until pasta is well coated. Sprinkle with pepper. Serve immediately. Makes 4 main dish servings.
Soak yeast in 1/4 cup warm water for 5 minutes. Combine milk, sugar and salt; stir. Beat in butter, eggs, 1 cup flour and softened yeast mixture with rotary beater until smooth. Add remaining flour until dough leaves sides of bowl. Knead until smooth and elastic and no longer sticky. Place in greased bowl; grease top of dough. Cover with waxed paper; let rise in warm place (80° to 85°) until double (1 to 1 1/2 hours). Punch down. Form into rolls of desired shape. Place on greased baking or muffin pans. Let rise until light and doubled (30 to 40 minutes). Bake at 425° for 8 to 10 minutes. Makes 2 dozen.
Bring to a boil the water and sugar; boil 5 minutes. Pour mixture over a handful of crushed mint. Add lemon juice and orange juice. Refrigerate for 24 hours. Strain to remove mint.
Put in saucepan the sugar, milk and shortening and bring to a full rolling boil. Remove from heat and add rolled oats, cocoa, vanilla and nutmeats or coconut. Drop spoonfuls on wax paper. Let set.
Place the first 4 ingredients in a saucepan; melt over low heat. Stir; cool. Add rest of the ingredients; mix well. Pour into containers; will set like aspic. I like to pour dip into prepared cabbages and peppers. Cover with wrap; refrigerate overnight. Tastes great served with crackers and vegetable flowerets. Will serve large groups.
Beat together the first 4 ingredients. Add the remaining ingredients. Roll into balls; flatten with glass dipped in sugar. Bake for 8 to 10 minutes at 350°.
Mix eggs and sugar. Add soda to buttermilk. Add to sugar and eggs. Add vanilla. Mix dry ingredients. Stir into wet mixture. Add prunes. Pour into greased 9 x 13 x 2-inch pan. Bake at 350° for 45 minutes. Pour sauce over while cake is hot in pan.
Dissolve Jell-O in water. Add marshmallows and cheese; stir to partly dissolve. Add pineapple, Seven-Up and nuts. Chill until firm.
Work butter until creamy. Add sugar and vanilla. Beat well. Add flour and salt; mix to a smooth dough. Stir in nuts. Chill for several hours or overnight. Heat oven to 350°. Break off bits of dough and shape into 1-inch balls. Bake 18 to 20 minutes. While warm, roll in confectioners sugar. When cooled, roll again in sugar. Makes about 3 dozen.
Bring syrup and sugar to boil. Remove from stove and add peanut butter, corn flakes and salt. Drop by teaspoon on wax paper and cool in refrigerator for a couple of hours.
Mix together cream cheese, Cheddar cheese, pimentos, seasoned salt and onions. Form into ball and roll into pecans. Cover with plastic wrap and place in refrigerator until serving. Serve with any type of crackers.
Mix ingredients well. Pour into a buttered pan. Dot generously with butter. Bake at 350° until firm. Takes about 1 hour and 15 minutes.
Use desired amount of crushed fruit (strawberries or peaches). Pour mixture into freezer. Add milk to fill line in gallon ice cream freezer.
Cream 1 stick of the butter, Crisco and 1 cup sugar. Add cocoa paste. Sift flour and soda together; add to creamed mixture alternately with buttermilk. Add eggs and vanilla last; beat well. Bake in 3 (9-inch) layers at 350° for 25 minutes.
Mix eggs and milk in medium size bowl with wire whisk. Dip cinnamon bread in batter with fork. Cook on stove until crisp and brown or to your liking.
Blend together sugar and butter. Add buttermilk, light corn syrup and baking soda. Cook to a full rolling boil. Remove from heat. Add vanilla. Pour over carrot or applesauce cake while hot.
Place dry soup in bottom of 13 x 9-inch pan. Add 1 cup water and rice. Stir to mix soup, water and rice. Place pieces of chicken over rice mixture. Salt and pepper chicken to taste. Pour cream soup over all, add remaining water. Cover with foil. Bake at 350° for 1 hour. Remove foil and bake 1/2 hour more.
Brown chops. Sprinkle with seasoned salt; set aside. Combine soup, milk, sour cream, pepper and salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon into 9 x 13-inch pan. Top with chops. Bake covered at 350° for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Melt 1 cube of butter/margarine in bottom of a cake pan. Add flour, sugar, milk and baking powder. Add 1 can of peaches with liquid and bake at 350° for 1/2 hour.
Boil the sweet potatoes with their skins on. Then peel the skins off. Mix together the brown sugar, butter and vanilla. Mash the sweet potatoes and add to brown sugar mixture. Add tapioca to thicken if too thin. Roll large marshmallows in mixture to coat, then roll in unsweetened coconut and place in a buttered baking dish. Bake at 350° until coconut is brown.
Boil potatoes until tender; cool. Add beans to the same water; boil until crisp-tender, about 7 minutes. Drain and cool under water. Arrange potatoes, beans, olives, eggs and tomato on a large platter. Spoon tuna in center. Whisk vinegar, mustard, salt and pepper to taste in a small bowl. Gradually pour in oil, whisking until emulsified. Whisk in parsley. Drizzle over salad.
Fry a piece of bologna in skillet (do not cut bologna). Let it curl up. Spoon in already creamed potatoes. Top with grated cheese.
Fry ground meat, with salt and pepper to taste, in cooking oil until it changes color. Add chopped onion, chopped celery and green bell pepper, chopped. Add a little water. Cover and cook until vegetables are tender. Prepare rice. Spread rice over the meat mixture. Cover and bake at 350° for 15 to 20 minutes. Add grated cheese on top. Return to oven with lid on and turn oven off until cheese melts.
Mix all together and roll into a roll. Roll in Grape-Nuts cereal and freeze. It tastes like Baby Ruth.
Cream the butter, sugar and eggs. Sift together flour, salt, cinnamon, cloves and allspice. Mix together in a dish pan the cherries, pineapple, raisins, fruit cake mix, chopped dates and pecans. Add the creamed mixture alternately with flour mixture and 1 1/2 cups orange juice. Pour over fruit and mix well (by hand). Divide into 2 well-greased and floured tube pans. Bake at 250° for approximately 2 hours. After 1 hour of baking, cakes can be decorated on top.
Preheat oven to 375°. Brown sausage, drain and crumble. Separate crescent rolls. Place on ungreased pizza pan and press down to cover bottom of pan. Layer meat, potatoes and Cheddar cheese.
Press rolls into lipped cookie sheet. Melt margarine. Slowly add brown sugar and vanilla; boil for 1 minute. Pour over dough. Top with pecans. Bake at 375° for 14 to 18 minutes. Sprinkle with chocolate chips. Swirl cool. Cut into bars.
Brown sausage. Pour off grease. Add tomatoes (broken up). Add thyme, bay leaf and bouillon cube. Simmer 30 minutes. Add lima beans. Heat through. Serves 4.
Clean and cut carrots lengthwise into 3-inch pieces. Boil until tender. Wash and slice mushrooms and saute in butter or oil. Add chibolini to the mushrooms and cook until tender. Drain carrots and add to the mushroom and chibolini mixture. Salt and pepper to taste. Remove to serving dish. Serves 8.
Cook sugar, salt and water to soft ball stage. Pour over Marshmallow Creme and vanilla. Beat and drop on wax paper. Nut or coconut may be added.
Melt butter in 13 x 9-inch pan. Sprinkle crushed graham crackers over. Add condensed milk, chocolate chips and nuts. Press. Bake at 350° for 25 to 30 minutes.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, about 1 minute, with hand beater or 15 seconds in blender on high. Pour mixture into pie plate. Bake at 400° until knife comes out clean from the center. Cool 5 minutes, cut wedges and serve with salad. Serves 6 to 8.
Mix together and add salt and pepper to taste. Bake 1 hour at 350°. Stir real good at 1/2 hour of baking; finish baking the other 1/2 hour.
Heat oven to 350°. Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well. Add flour, baking soda, cinnamon and salt. Mix well. Stir in oatmeal, raisins and/or nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on cookie sheet for 1 minute, then move to a cooling rack. Makes about 4 dozen cookies.
Melt margarine. Stir in sugar and spices. Mix well. Pour over nuts in large flat	pan and mix to coat. Bake at 275° for 30 minutes. Stir every 10 minutes. Store in tightly covered tin.
Mix apples and sugar together and let stand for 1 hour. In same bowl add flour, soda, salt, oil, nuts and eggs (one at a time). Mix well and bake at 350° for 35 to 40 minutes or until tests done. I bake in large loaf pan and requires no icing. Freezes beautifully. I cut in required pieces and freeze. When thawed is same as freshly baked. Always thaw in the wrappings until nice and soft.
Preheat oven to 350°. In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand milk over crumbs. Top with remaining ingredients. Press down. Bake 25 to 30 minutes. Cool and cut.
Brown hamburger and onion. Add rest of the ingredients; simmer for 20 to 30 minutes. Serve on rolls or hamburger buns.
Partially fry diced bacon. Add minced onion; cook until tender. Mix eggs with milk and seasonings. Pour over bacon and onion. Fry on one side until brown. Turn, fry on other side, cut into six pieces. Butter slices of bread. Put egg filling on six slices of bread; cover with the other six slices. Makes six sandwiches.
Peel and cut onion into 1/4 inch slices. Separate slices and place in pan. Cover onions with milk and marinate for 1/2 hour. Dip in slated flour. Fry in hot fat until golden brown. Serve hot.
Drain beets and save 1 cup of juice. Bring sugar, vinegar and spices if used, to a boil. Cut up beets and add to liquid, bring to a boil again. Remove from heat. Store in refrigertor. Can be eaten after one day.
Cook broccoli according to package directions. Cut into bite size pieces. Place broccoli in a 1 1/2-quart casserole. Top with water chestnuts and onion soup mix. Pour butter over and sprinkle with chopped pecans. Bake at 325° for 20 minutes.
Melt butter and chocolate in large pan. Beat in sugar, salt and flour. Add eggs, one at a time, stirring in but not beating. Add vanilla and nuts. Fill muffin tins slightly over half full. Bake at 325° for 25 minutes.
Preheat oven to 350° for 10 minutes before Sally Lunn is ready to be baked. Grease a 10-inch tube cake pan or Bundt pan. Heat the milk, shortening and 1/4 cup water until very warm, about 120°. Shortening does not need to melt. Blend 1 1/3 cups flour, the sugar, salt and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed about 2 minutes, scraping bowl occasionally. Gradually add 2/3 cup of remaining flour and eggs and beat at high speed 2 minutes. Add remaining flour and mix well. Batter will be thick but not stiff. Cover and let rise in warm, draft-free place (about 85°) until double in bulk, about 1 hour and 15 minutes.
Prepare Creamettes elbow macaroni according to package directions. Drain. Reserve 1/2 cup Cheez Whiz. In large bowl, combine Campbell's cream of mushroom soup, milk and remaining Cheez Whiz; stir in macaroni, tuna and pepper. Pour into 2-quart casserole dish. Bake in 375° oven for 25 minutes; stir. Arrange broccoli on top of macaroni mixture. Top with reserved Cheez Whiz. Bake 5 minutes or until hot. Makes 8 servings.
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes, paste, water, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed, drain. In 13 x 9 x 2-inch baking pan, spread about 1 cup sauce, then alternate layers of noodles, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350° for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes. Cut in squares to serve.
Mix oleo, sugar and Crisco. Sift flour and baking powder; separately cream, oleo, sugar and Crisco with 5 eggs, added one at a time. Add milk and flavoring, beating as you go, then add dry ingredients. Add coconut. Bake at 325° in tube pan for 1 1/2 hours.