HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour, mustard and salt together and stir in vinegar water mix. Cook and stir until it boils and thickens. Slowly stir hot mixture by tablespoonfuls into beaten eggs. Return to pan and cook until creamy. Cool. When serving, dilute with sour cream or imitation sour cream. This is good on leaf lettuce and sliced hard-boiled egg.
Cream shortening and sugar until fluffy. Add eggs and beat. Make a paste of coloring and cocoa and add to mixture. Add salt, milk, flour and vanilla alternately. Put vinegar and salt together and add to mixture last. Bake in two 9-inch pans at 350° for 25 to 30 minutes. Let cool, then split layers using thread in a sawing motion. While cake is baking, start making the frosting.
Mix all ingredients in bowl. Put into oblong 13 x 9-inch buttered pan. Bake uncovered at 350° for 45 minutes to 1 hour. While baking, toast 4 slices bread and make bread crumbs. After finished baking, sprinkle bread crumbs on top and pour some melted butter on top. Bake for additional 10 minutes.
Peel potatoes and slice crosswise into 1-inch thick slices. Boil until barely tender in a small amount of water. When cooked, remove potatoes to a baking dish. Measure 1 cup of liquid from the potatoes and return to the pot. Add 2 cans soup and 1/2 the cheese. Stir while heating slowly until cheese begins to melt. Pour over potatoes in baking dish. Sprinkle remaining cheese on top. Heat in 325° oven until sauce bubbles and cheese is melted.
Soften gelatin in 1/2 cup cold water in saucepan. Heat, stirring over low heat until gelatin dissolves. Add enough water to beet juice to make 1 1/2 cups liquid. Add salt and onion; chill until partially set. Stir in beets and celery; put in mold and serve on lettuce leaf.
Melt stick of oleo in baking pan. Mix milk, flour, sugar and baking powder together in bowl. Pour this over the melted oleo. Do not stir. Pour can of peaches and its juice over this mixture. Do not stir. Sprinkle 1/2 cup sugar over mixture and bake at 350° to 375° for 45 minutes to 1 hour.
Combine ingredients in mixing bowl. Spoon mixture into plastic cups, insert popsicle in the center; freeze until solid. Remove from cups, running under hot water if necessary. Wrap in foil and replace in freezer until needed. Makes 6 pops.
Cover with water. Bring to a boil. Boil for 10 minutes. Add package of onion soup mix. Simmer until vegetables are done. Serve with Parmesan cheese, if desired.
Cream butter and sugar; add spices and mix thoroughly, then thoroughly mix in flour. Mix small amount of flour to nuts and raisin, then mix into butter and sugar mixture thoroughly. Mix together 1 cup applesauce and 1 teaspoon baking soda, then mix in with other ingredients. Grease and flour 1 tube pan or 1 standard loaf pan. Bake for 1 hour at 350°.
Combine all ingredients, except zucchini. Mix well. Stir in squash. Spread evenly in a lightly greased 13 x 9-inch baking pan. Bake at 350° for 30 minutes.
Mix ground beef with beef broth and beef baby food. Fry ground beef and make 4 holes on top of the hamburger. Add 1/4 cup dry minced onion with 1/4 cup water and pour onion on top of hamburger. Turn hamburger over so onions are frying under it. Cook until done.
Melt margarine; add onion soup, consomme and rice. Bake 30 minutes at 350°.
Mix and bake at 350°. Let cool, then turn onto dish towel sprinkled with sugar. Spread filling on. Roll tightly with wax paper, then put foil over that. Put in freezer; remove just before serving and slice.
Soak dry beans overnight. Drain in morning and set aside. Add boiling water to dry mustard, pepper, salt, molasses, brown sugar, ginger and onion. Bring to boil and add beans with salt pork. Cook in crock-pot for 4 hours.
If you use the frozen buffalo steaks, thaw thoroughly before using. Place the steaks in a long handled broiling rack and broil about 3 inches from glowing coals for 2 minutes on a side. Sprinkle with salt and pepper to season. The main thing to remember when cooking buffalo meat is slow and low.
Cream together the first 6 ingredients. Add almost 4 cups of flour, then add whites of eggs beaten stiff. Roll out and bake at 350° for 10 minutes.
Heat cheese and margarine in 3-quart saucepan over low heat, stirring occasionally until melted. Gradually add combined sifted sugar and cocoa, stirring until smooth. Add pecans and vanilla. Mix well. Spread into greased 11 x 9-inch pan. Cover and chill. Cut into squares.
Mix chicken, soup, sour cream and lemon juice. Place in a 9 x 13-inch pan. Cover with crushed crackers; sprinkle with poppy seed and drizzle with melted butter. Bake at 350° for 30 to 45 minutes.
Oven is to be 300°. Grease and flour 9 x 13 x 2-inch pan. Sprinkle pecans and coconut on bottom of pan. Mix cake and pour on top of nuts and coconut. Mix cream cheese, sugar and margarine together. Drop by large spoonfuls on top of cake mixture. Bake 1 hour and 10 minutes.
Saute shallots and garlic in hot butter until soft. Add mushrooms, parsley and basil. Cook for 2 minutes. Add wine and cook briskly until reduced by half. Add tomatoes and mix well. Salt and pepper to taste. Add scallops and stir. Heat thoroughly. Sprinkle with bread crumbs and cheese. Broil 3 inches from heat until brown and bubbly. Serve immediately.
Mix apples, sugar and oil together. In separate bowl, mix dry ingredients and add to apple mixture. Grease a 9 x 13-inch pan. Bake 1 hour at 350°.
Mix nuts in butter. Heat oven to 300°. In medium bowl, until well coated, add cheese, oregano and celery salt to nuts. Spread in ungreased jelly roll pan. Bake, stirring occasionally for 15 minutes. Stir in cereal.
Wash spinach very good; cut medium. Heat butter; add ground beef and fry until brown. Add garlic and cilantro. Fry together for five minutes, then add salt, pepper and allspice, then add water. Bring to boil, then reduce heat. Cook for 5 minutes, then add spinach. Stir good. Cook for 1/2 hour; turn heat off, then add lemon juice. Garnish with fried pine nuts. Eat with cooked rice. Serves 6 people.
Dissolve yeast in warm water. Add milk, Crisco, salt, mashed potato and eggs. Gradually add flour. Chill dough 1 to 2 hours or overnight.
Soak the bread in milk. Mix the ground beef, onion, salt, pepper and bread together to form a ball. Fry until done. Put in crock-pot with barbecue sauce. Serve warm.
To a large saucepan, add juice, water and bouillon cubes. Make it come to a boil and add chopped onion. Cook for about 5 minutes. Add all the vegetables and the parsley. Cook until vegetables are at desired consistency. Serve with rice, pasta or with crackers.
Cream cheese and margarine together. Add flour, salt and paprika. Roll out and cut with biscuit cutter. Bake at 350° until brown.
Mix butter and vanilla. Stir flour and salt in mixture. Add nuts; mix. Chill dough. Heat oven to 400°. Roll into 1-inch balls. Bake 10 to 12 minutes or until brown. Roll in confectioners sugar twice.
Coat chicken with flour, then dip in beaten eggs and roll in bread crumbs flavored with 2 tablespoons grated cheese. In a little oil, fry on both sides to brown. Put in baking dish and season with salt, pepper and parsley. Melt butter; add heavy cream and 1/2 cup Italian cheese. Pour over chicken. Put 1 slice of Mozzarella cheese on each piece of chicken. Cover and bake at 350° for 30 to 40 minutes. Serves 6. Can be made in advance.
Soften oleo and cream cheese. Mix all ingredients together well. Spread on 1/2 English muffin. Cut each into quarters. Bake 15 to 20 minutes at 350°. Can be frozen before baking. Bake 20 to 25 minutes at 350°.
Preheat oven to 350°. Grease glass pie dish. Combine apples, 1/2 cup of sugar and cinnamon in a large bowl. Arrange in single layer in prepared dish. Combine eggs, flour, baking powder and remaining sugar in medium bowl. Stir in oil until smooth. Pour batter over apples. Bake until golden, about 40 to 45 minutes. Sprinkle with powdered sugar. Serve warm.
Stir all ingredients together and refrigerate. Needs to be made several hours before serving or overnight for best flavor.
Combine pineapple with pudding. Mix until thickened. Add remaining ingredients. Mix well; cool and serve.
Cook broccoli in small amount of water. Make cheese sauce; saute onion in margarine. Mix broth, milk and garlic and thicken with flour. Add Velveeta and broccoli and serve.
Wash and quarter potatoes, slice smoked sausage in large casserole dish. Melt butter, stir in onion soup. Pour over potatoes and sausages. Bake 45 minutes at 400°, covered, then uncover and cook 15 minutes.
*You may use chunks or filets of flounder, drum, redfish, scamp, sheephead, shrimp or oysters.
Beat cream cheese to soften. Add condensed milk. Beat again until smooth. Add vanilla pudding and water; beat until smooth. Fold in cool whip. Put 1/2 into pie crust, add pie filling or fruit, add remaining filling. Refrigerate.
Stir together flour, baking soda, powder, salt and sugar. Set aside. In large mixing bowl, stir together bran and milk. Let stand for 2 minutes or until cereal is softened. Add eggs and oil. Beat well. Stir in nuts, vanilla, cinnamon and raisins. Add flour mix, stirring just until moistened. Spread in greased 9 x 5 x 3-inch loaf pan. Bake in oven at 350° for 1 hour. Cool 10 minutes before removing. Cool completely on wire rack before slicing. Muffins cook 20 minutes at 325°.
Mix dry ingredients together. Beat egg slightly; add milk and salad oil. Stir lightly. Pour into greased 10-inch square pan or spoon into cast-iron corn bread stick pan. (Heat pan in oven first.) Bake in hot oven at 400° for 20 to 30 minutes.
Mix juices, tea, sugar and water and chill 12 hours. Add ginger ale just before serving over lemon ice. Sprinkle with lemon rind.
Grate cheddar and Swiss coarsley. Crumble blue cheese finely using a fork, mix all together with softened cream cheese and Worcestershire sauce. Shape into balls about 1 inch in diameter. Roll in nuts. Put on platter or cookie sheet lined with wax paper chill in refrigerator at least 1 hour before serving.
Preheat oven to 400°. Cover bottom of a greased 10 x 15-inch pan with graham crackers. Spread nuts evenly over crackers.
Preheat oven to 375°. Mix butter and sifted powdered sugar thoroughly. Then stir the vanilla into the mixture. Add the flour and salt. After these ingredients are well mixed, add the walnuts and then make 1/2-inch balls. Bake them on an ungreased cookie sheet, approximately 2 1/4 inches apart at 375° for about 10 minutes. Cool well and roll in the unsifted powdered sugar.
Mix flour with baking powder and salt. Gradually beat sugar into eggs. Add butter, water and rind. Stir in dates and nuts. Gradually add flour mixture, beating well. Spread batter evenly in greased 13 x 9-inch pan. Bake at 325° for 25 to 30 minutes. Cool; cut into bars. Sprinkle with or roll in confectioners sugar, if desired. Makes 4 dozen cookies.
Cook the apples. (Measure the water you put in to cook the apples; take that away from the 2 gallons.) Put apples through sieve. I put 2 gallons water in big cooker and measure how far this is down from top of cooker. Then, add applesauce and cook down to the amount water was. Add sugar and spices. Be sure to mix sugar and spices very good (dry) before adding to apples, or until thick enough to form a skin on top when a little is put on saucer and cooled off. Makes a difference in the kind of apples you have. Some are thicker than others (you have to do a little guessing about the water). Don't put in 2 gallons when you start with applesauce. It usually takes about a day to bake a big batch. Hope you have good luck.
Prepare angel food cake. Prepare pudding or jello. Allow time for jello to set. Slice off top 1/3 of cake and set aside. Cut a "moat" out of remainder of cake. Fill "moat" with pudding and bananas or jello and fruit. Return top to cake and frost with Cool Whip or whipped cream. Garnish with extra fruit and refrigerate until ready to serve.
Mix all together and pour into a casserole dish. Cook at 350° until brown. Makes 4 servings.
Mix together the cornstarch and ginger in a plastic bag. Coat the chicken by shaking.
Separate each onion wedge into chips by pulling off each layer of onion. Place onion chips into a bowl of ice water. In small bowl, beat together the egg, milk, and Tabasco. As the chips are removed from the ice water, drop them into the flour. Shake off excess flour and dip them into egg mixture. Then coat with combined bread crumbs and cajun seasoning.
Grease casserole dish. Cook broccoli until tender. Mix soup, eggs, mayonnaise and onion. Mix 1/2 cup margarine and 1/2 bag stuffing.
Slice onions in small amount of oil, simmer until onions pearlize. Add onion soup and water. Simmer 5 to 10 minutes. Add wine. Simmer 2 to 3 minutes.
Mix egg yolks, pumpkin, brown sugar, milk, salt and spice in top of a double boiler. Cook until thick. Soften gelatin in the cold water and add to pumpkin mixture. Cool. Beat egg whites; add sugar and vanilla. Fold into pumpkin. Pour into pie shell. Serve with Cool Whip.
Cream together margarine and sugar. Add eggs one at a time, beating after each egg. Add pineapple and bread. "Pam" pan. Bake at 350° for 1 hour.
Mix ingredients together and spread on pumpernickel slices. Heat at 350° for 10 minutes.
Heat oven to 350°. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.
In a large nonstick skillet, heat olive oil and butter. Saute garlic and onion until onion is clear, about 5 minutes. Add mushrooms and saute 2 minutes longer. Stir in tomatoes, parsley and seasonings. Cover and simmer gently for 15 minutes. Stir in half of the Parmesan cheese. Sprinkle remaining cheese on top as serving.
Cook spaghetti according to directions on package. Stir in eggs, Parmesan cheese and oleo. Spread in a large pie pan. Top with cottage cheese. Cook onion and ground beef in skillet until done. Stir in remaining ingredients, except Mozzarella cheese. Pour over spaghetti and cottage cheese crust. Bake, uncovered, at 350° for 20 minutes; then top with Mozzarella cheese. Bake until cheese is melted.
Drain onion after boiling. Mix first five ingredients. Before serving, drain off extra liquid, add cheese chips and dressing. Toss together.
Simmer corn in enough milk to cover 20 minutes. Remove corn from milk in 2 or 3 portions and puree in blender. Return to milk and add any milk left from simmer. Slowly add chicken broth while heating. Add cream, butter-sliver by sliver. Serve with a dash of paprika.
Soften potatoes and onion in 1 cup cooking oil. In a large saucepan, dice Spam and add tomato sauce, potatoes and onion. Simmer at least 30 minutes. Serve with crackers. This is great on a cold day!
Heat cider, cloves, allspice, cinnamon and sugar to boiling. Reduce heat. Cover and simmer 20 minutes. Strain liquid. Place in crock-pot on simmer. Float orange in pot.
Day 1: One gallon sliced cucumbers, 1 cup of pickling salt. Fill jar with hot water. Let cucumbers stand for 1 week in salt water, shaking every day. Shake every day from Day 2 until Day 6. On the Day 7, drain salt water off. Pour boiling water over pickles.
Line bottom of 13 x 9 x 2-inch pan with sliced peaches only (hold syrup aside). Evenly distribute unprepared cake mix (powdered) over peaches. Pour syrup over cake mix. Slice margarine into thin pieces and place along top of dessert. Place into a preheated oven at 350° for approximately 30 to 35 minutes or until top is golden brown. (Note: Ovens may vary.) Your peach cobbler can be served warm, cold or at room temperature. If it is too sweet for your liking, try peaches in light syrup next time.
Cook sausage until brown. Drain well. Spoon into lightly greased 13 x 9 x 2-inch baking dish. Combine hot grits, cheese and butter; mix until cheese melts. Combine eggs and milk; add to grits. Pour entire mixture over sausage. Bake at 350° for 1 hour.
Mix; roll into roll. Chill in refrigerator and slice or drop by spoonfuls for softer cookie. Bake at 375° for 8 minutes or until lightly browned. Makes 48 cookies.
Use foil pan. Brush roast with A.1. steak sauce. Sprinkle onion soup mix over it. Spread with mushroom soup. Wrap loosely with foil. Bake at 350° for 2 1/2 to 3 hours. Serves 6.
Mix 1 tablespoon soy sauce, 1 teaspoon sake or wine, 2 tablespoons water, 2 teaspoons cornstarch and chicken meat. Marinate about 30 minutes, stirring occasionally. Heat frying pan or wok; add 3 tablespoons oil. Fry cayenne peppers until fragrant. Drain and add chicken meat. Cook until meat begins to turn white. Mix remaining ingredients for second sauce. Add to chicken and cook until chicken is done. Serve with rice.
Note: Instead of cloves and ginger, I use 1 1/4 teaspoon pumpkin pie spice.
Sift together the flour, cinnamon, baking soda, salt, nutmeg, cloves and pepper. Stir in anise seed, cardamon, citron and orange rind until well mixed; set aside. Beat butter and 1 cup confectioners sugar until well mixed. Beat in egg. Add flour mixture just until blended. Chill overnight, or until firm enough to handle. Roll dough (about 1 teaspoon) at a time into small balls. Place 2 inches apart on cookie sheets. Top each with a piece of candied cherry. Stir milk into remaining 1/4 cup confectioners sugar until smooth. Drizzle very lightly over top of each cookie. Bake in moderate oven at 350° for 8 minutes, or until very lightly browned. Remove from cookie sheets at once with spatula. Cool completely on wire rack.
Preheat oven to 375°. In a baking dish, place seasoned cut up chicken, potatoes, onion and bell pepper. Spread 2 cans of cream of mushroom soup on top and add butter. Cover and bake for about 1 hour. It is done when potatoes are tender and chicken is completely cooked.
Crust: Combine crackers and melted butter and press into pie pan; microwave for 2 minutes to set.
Stir all together and freeze. Take out about 1 hour before serving; should be slushy. Can defrost in microwave and can be refrozen.
Combine butter, confectioners sugar, egg and flavorings. Blend well. Mix in flour and salt. Divide dough in half. Blend food color into 1/2 of the dough. Shape 1 teaspoon dough from each half into a 4-inch rope. For smooth even ropes, roll them back and forth on lightly floured boards. Place ropes side by side. Press together at top and twist. Complete cookies, one at a time. Place on ungreased baking sheet. Bake at 375° for about 9 minutes, until set.
Melt butter in skillet. Add coconut and pecans. Cook until brown, stirring frequently. Set aside. Combine cream cheese and condensed milk; beat until smooth. Fold in Cool Whip. Layer 1/4 cream cheese mixture in pastry shell. Drizzle caramel topping on pie. Sprinkle coconut mixture. Repeat layers. Cover and freeze until firm. Let frozen pie stand 5 minutes before slicing.
Fry bacon crisp; drain. Reserve 2 tablespoons fat. Dice vegetables. Add water and bacon. Cook until very tender. Add cornstarch and milk. Cook until thickened. Add salt and pepper to taste.
Bring pineapple to boil in small saucepan. Stir in Jell-O until dissolved. Set aside to cool. Add Cool Whip, buttermilk and nuts. Stir until smooth, then congeal.
Mix ground chuck, eggs, cracker crumbs, onion, bell pepper and tomato puree together. Put in baking dish and cook in preheated oven at 375° for about 45 minutes or until done. Just before you take it out of the oven, spread the tomato ketchup over top and let brown.
Brown sausage and drain grease from pan. Add the cheese. When it begins to melt, take fork and cut the cheese into the sausage. When thoroughly mixed, remove from heat. Split muffins and top each piece with sausage mixture. Slide under broiler until lightly toasted. These can be prepared ahead of time and refrigerated or frozen if saved longer than a couple of days. Just remove from fridge or freezer and pop under broiler.
Grease and flour a 10-inch tube pan. Preheat oven to 325°. Sift flour, baking powder and salt. Cream butter and sugars. Add eggs, one at a time. Beat after each addition. Mix milk, rum and vanilla. Add alternately with flour to sugar and egg mixture. Fold in nuts. Bake for 1 hour and 45 minutes.
Cream margarine and sugar until light and fluffy. Blend in flour. Press mixture evenly into bottom of ungreased 9 x 13-inch baking pan. Bake in a 350° oven for 12 minutes. Remove from oven and immediately spread on jam. Beat egg whites until foamy, add sugar, 1 tablespoon at a time. Continue beating until stiff. Fold in coconut and half the walnuts, spread over jam. Sprinkle with remaining walnuts and return to oven for 20 minutes longer. Cool before cutting into squares.
Chill overnight and serve with sliced Granny Smith apples. Great for showers and luncheons.
Brown chicken in large skillet. Stir in BBQ sauce and water. Cover, cook over medium-low heat for 20 minutes or until tender. Stir in rice and corn. Cover, reduce heat and simmer for 5 minutes.
Toss lettuce, broccoli, onion, raisins and bacon together. Mix salad dressing, sugar and milk together. Before serving, mix all together.
In a small bowl, combine nuts, cinnamon and 1/2 cup sugar. Set aside. Preheat oven to 350°. Grease a 9-inch tube pan.
Combine first 6 ingredients in a large pot. Bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in the corn; remove from heat. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients, except chicken. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Add chicken. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately. Makes 2 quarts.
Cook beans according to package directions; drain. Arrange beans and onions in alternate layers. Sprinkle with salt and pepper. Mix soup and water. Pour over vegetables. Top with cheese. Bake at 350° for 30 minutes.
In large bowl, beat eggs, milk, lemon juice, lemon rind and oil together until well blended. Add separately the flour, sugar, baking powder, nutmeg and poppy seed, stirring well after each addition. Fold in the walnuts.
Place bread in baking dish. Beat eggs, milk, sugar and salt together. Pour over bread; add vanilla. Place dish in pan of hot water and bake 40 minutes at 350°, until firm in center. Makes 4 servings.
Blend in blender until mixed. Serve immediately. Mixture separates. May be blended again is as good as first time.
Trim crusts off bread and cube bread. Toss bread and butter. Beat eggs by hand or slowly with sugar and cream. Add pineapple and juice and pour over bread. Bake in 2-quart casserole for 1 hour at 350°.
Brown meat, onion and celery. Drain off excess fat. Combine rest of ingredients, using juice from all vegetables and mushrooms. Bake 1 hour at 350°.
Cook pudding with pineapple and Mandarin orange juice until clear, stirring continuously. Cool. Add the fruit. Add other fruit to your desire.
Preheat oven to 350°. In large bowl, combine peeled and thinly sliced potatoes, sausage (cut into 1-inch pieces) and broccoli. Mix Cheddar soup with 3/4 cup water. Pour over ingredients in bowl and stir to coat pieces. Spoon mixture into 9 x 13-inch baking dish, that has been sprayed with no stick cooking spray. Sprinkle cheese over ingredients. Cover with aluminum foil. Bake in 350° oven for approximately 1 hour or until potatoes are done.
Heat salt, vinegar, water and sugar to a boil and pour over beets in each jar. Keep vinegar mixture hot while canning.
Combine the first 5 ingredients. Sprinkle generously with pepper, onion salt, seasoned salt and garlic salt, mixed and placed loosely over the shrimp. Bake at 350° for 20 minutes.
Make custard of first 5 ingredients. Add gelatin (which has been softened in 1/2 cup water) while custard is hot. Allow to cool, then fold in 1 pint whipped cream and beaten egg whites. Break cake in small pieces. Line long casserole dish with pieces of cake. Cover with custard. Repeat until dish is full. Allow to stand in refrigerator overnight. Ice with 1/2 pint whipping cream, sweetened. Sprinkle with coconut, generously on top. Don't use too much cake.
Combine all ingredients in a saucepan; cook over medium heat until mixture is thoroughly heated. Serve corn with slotted spoon. Yields 8 servings.
Bake in 12 x 8-inch pan for 30 to 40 minutes at 350°.