HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and salt. Cut in shortening until coarse-like meal. Add water 1 tablespoon at a time until dough makes a ball. Roll into 8 small pie crusts. Add apple or peach pie filling and fry in 1 tablespoon shortening. Add shortening as needed. This crust is very flaky and delicious.
Saute beef, onions and green pepper, cooking until beef is brown; drain. Add remaining ingredients; mix together. Simmer for 1 hour. Serve over spaghetti.
Mix brown sugar, mustard and catsup together in a small bowl. Put beans, onion and green pepper in casserole dish; add other ingredients and mix well. Bake 2 hours in a 350° oven, uncovered.
Cook broccoli until tender. Place broccoli in 9X13 pan and sprinkle with American cheese. Mix evaporated milk with mushroom soup until smooth and pour over broccoli. Top with onions. Bake at 350 degrees for about 15 minutes or until sauce is hot and bubbly.
Cook macaroni until firm, then drain. Mix well and add mustard for color and enough mayonnaise to coat all ingredients. Spread sliced olives on top and sprinkle with paprika. Chill and serve.
After cake is cool, split each layer to make two. Fill between each of 4 layers with lemon pudding. Frost top and sides with frosting.
Spread berries in well-greased sheet cake pan. Sprinkle with lemon juice; set aside. In a medium bowl, stir flour, 1 1/2 cups of sugar, milk, butter, baking powder and 1/2 teaspoon of salt until well blended (will be thick). Spoon over berries; spread to edges of pan. Set aside.
Preheat oven to 400°. Mix up ingredients. Pour in muffin pan and let cook for 20 minutes.
Rinse chicken and pat dry. Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and pepper in a large bowl; stir well. Add chicken, coating well. Cover and chill 8 to 10 hour or overnight. Remove chicken from mixture. Coat evenly with bread crumbs. Place in a 13 x 9 x 2-inch dish. Combine margarine and shortening; spoon 1/2 cup over chicken. Bake for 45 minutes at 350°. Spoon remaining margarine mixture over chicken and bake 15 more minutes or until brown. Makes 12 servings.
Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered or granular sugar. Cover tightly and refrigerate for several days. Freezes well.
Mix together; spread in hot dog buns. Wrap in wax paper; place on cookie sheet. Bake at 300° for 10 to 15 minutes, or until soft.
In 2-cup glass mesuring cup with handle, combine peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on High for 1 to 1 1/2 minutes, stirring after 1 minute or until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla. Spread evenly into foil-lined 8-inch square pan. In glass measuring cup, combine remaining sweetened condensed milk and chocolate chips. Repeat same microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly on peanut butter layer. Chill for 2 hours or until firm. Turn onto cutting board and peel off foil and cut into squares. Store covered in refrigerator.
Combine the first 5 ingredients in a saucepan and stir over low heat. Remove from heat and stir in flour, sugar, soda and 1 teaspoon vanilla. Beat until smooth. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Let cool. Mix peanut butter and cooking oil. Spread over cake and refrigerate for 20 minutes. Heat 1/2 cup oleo and 1/4 cup cocoa until it bubbles. Add 10x sugar, buttermilk and 1 teaspoon vanilla. Spread over peanut butter mixture and cool.
Pour melted butter in 9 x 13-inch pan. Sprinkle graham cracker crumbs over melted butter. Sprinkle coconut evenly over crumbs. Top with chocolate chips, then nuts. Pour milk over entire mixture. Bake 30 minutes at 350° or until lightly browned on top. Cool.
Put chilled whipping cream in glass bowl. Whip a little; add brown sugar. Whip a little more. Add vanilla and whip until it's fluffy.
Mix orange juice, lemonade, water and sugar in container and refrigerate overnight. Right before serving, add the pineapple juice. Divide ingredients in half and use half of juice mixture with 1 bottle of ginger ale over ice. Serves 50 to 75 people.
Cut meat into bite-size pieces. Heat oil in skillet or wok. Cook meat on high, stirring constantly for 3 to 4 minutes. Stir in carrots; cook for 3 minutes. Add onions, water chestnuts, mushrooms, pineapple and soy sauce. Stir 2 to 4 minutes. Add already boiled rice and cook on low heat for 10 to 15 minutes, stirring occasionally.
Mix gelatine, water and juices and bring to a boil. Add sugar and cool in refrigerator. Break cake into pieces. Whip the cream and fold into jello mixture. Add cake pieces and carefully blend. Spread into casserole dish and sprinkle top with coconut. Chill.
Saute onion and cook green pepper in bacon drippings until tender. Add okra; cook over medium heat for 5 minutes, stirring constantly. Stir in remaining ingredients. Simmer, uncovered, 15 minutes. Add water if needed.
Scald and peel tomatoes. Fill in jars. Use a little salt if desired. Put into oven on a pan and bake at 250° for 45 minutes if using pint jars. Quart jars take longer.
Layer the vegetables in order listed. Seal top with mayonnaise. Mix cheese and sugar; sprinkle on top. Cover tightly and refrigerate overnight. When ready to serve, sprinkle bacon or Bac*Os on top.
This is my grandmother's recipe and I was scrubbed clean many a time. No way does it compete with Dove or Ivory and I submit this to remind us life was not so easy in the "good old days."
Dissolve jello in boiling water; allow to cool and partially set. Add and fold in the remaining ingredients. Pour into a 9 x 9-inch pan.
Blended oatmeal measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place 2 in. apart on cookie sheet. Bake 375 degrees for 6 minutes. Makes 112 cookies, recipe can be halved. Roll to size of walnuts do not press.
Mix first 8 ingredients in order; let stand overnight. In morning, add soda in warm water. Put in 9 x 13-inch greased and floured pan. Bake 1 1/4 hours at 350°.
Mix together milk and chocolate over a low temperature to scald. Mix flour, sugar and salt in a separate pan. Pour milk and chocolate mixture gradually into flour mixture. Put this mixture over low temperature and stir constantly! When mixture begins to thicken, stir in egg yolks slowly. Cool, then add butter and vanilla. Pour into baked pie shell. Top with meringue and bake at 375°.
Combine water and chicken bouillon cubes in soup kettle. Add carrots, onions, green pepper, celery, tomatoes, okra and rice. Heat to boiling, turn down heat and simmer for 1 minute (until vegetables are tender). Add soy sauce and diced chicken. Remove from heat and serve.
Peel eggplant; cut in slices. Cook in boiling, salted water for 10 or 15 minutes or until tender. Drain and mash. Saute onion in butter until soft. Combine eggplant, onion, crumbs, soup, 3/4 cup cheese, pimentos and seasonings. Add well beaten eggs. Pour into greased baking dish. Top with other 1/4 cup of grated cheese. Bake in moderately hot oven for about 30 minutes at 375°.
Combine broccoli cole slaw, Ramen noodles, toasted almonds, sunflower seeds and green onions.
Mix all ingredients and put in a greased baking dish. Put marshmallows on top, if desired. Bake at 400° for 15 to 20 minutes.
In 1 1/2-quart casserole, mix all ingredients. Stir in cocktail sausages. Microwave at 7 for 8 to 10 minutes or until hot, stirring two times.
Marinate shrimp with egg white, 1 1/2 teaspoons cornstarch and wine. Prepare and hold lemon juice, chicken broth, sugar and salt. Mix and hold 2 teaspoons of cornstarch and water. Heat wok on high for 30 seconds; add oil. When hot, add peppers and onion. Stir-fry until peppers are blackened and aroma escapes. Add shrimp; stir-fry 1 minute until pink. Stir lemon-sugar mixture. Add; stir-fry 1 to 2 minutes more until sugar is dissolved. Stir cornstarch mix; add slowly, stirring rapidly until thick and glossy. Serve in prepared chafing dish.
You can use 3 cups of mixed fruit instead of candied cherries and pineapple.
Blend butter and sugars in large bowl. Beat in vanilla and eggs. Sift dry ingredients together. Add to mixture. Stir in 1/2 cup candies. Drop by tablespoon on ungreased cookie sheet. Decorate with remaining candy. Bake at 375° for 10 minutes. Makes 6 dozen cookies.
Heat oven to 375°. Stir peanut butter bar mix, margarine, water and egg together thoroughly in a medium bowl. Drop by spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, until light golden brown. Cool completely on wire rack. Squeeze packet of frosting about 10 seconds and frost each cookie with packet of frosting. Makes 2 dozen 2 1/2-inch cookies.
Mix sugar, margarine, cocoa and milk together. Heat until boiling, then cook 2 minutes. Take off heat and add vanilla, peanut butter and oatmeal. Mix well and drop by teaspoon on waxed paper. Makes 30 cookies.
Cook carrots; drain. Add tomato juice, pepper, onion, oil, sugar and mustard. Stir together. Ready to serve.
Shred cabbage and add ingredients. One head of cabbage will yield about 10 to 15 servings.
Mix corn meal, sour cream, corn and oil together. Add pepper and onion to taste. Pour into greased baking pan. Bake at 450° until done.
Brown beef and drain; add Pizza Quick. Press biscuits into a greased muffin pan. Fill with beef mix; top with cheese. Bake at 400° for 10 to 15 minutes.
Mix cake mix, pudding, eggs, milk and oil in mixer. Bake at 350° for 30 minutes in a 13 x 9-inch pan. Punch holes in cake as soon as it comes out of the oven. Mix Eagle Brand milk and pina colada and pour over cake. Frost top with Cool Whip and coconut. Keep refrigerated if it is humid.
Melt butter and add other ingredients. Mix thoroughly. Mold into fingers and bake at 325° for 20 minutes. Remove from heat, let cool and roll in powdered sugar.
Cream together brown sugar and butter. Add eggs and vanilla; beat well. Sift together salt, flour, baking powder and soda. Add to sugar/egg mixture. Add nuts. Form in three rolls (about 1 1/2-inches in diameter) and refrigerate overnight. Slice thin and bake at 350° for about 15 minutes. Do not let them get too brown.
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Mix all together and pour the mixture over the roast. Add water to almost cover the roast. Cover slow cooker and cook on low for 10-12 hours until meat is very tender. Remove meat from broth. Reserve broth. Shred meat with a fork and distribute on rolls with sliced cheese for sandwiches. Use reserved broth for dipping.
Mix dry cake mix, yeast and flour thoroughly. Add hot water and mix well. Let rise to double in size. Cut in half; roll to rectangular shape. Melt butter and spread over rolled dough. Sprinkle with brown sugar, cinnamon and nuts. Roll like a jelly roll; cut in 1 1/4-inch slices. Place on greased cookie sheet. Repeat with remaining dough. Cover and let rise to double in size. Mix together 1 stick melted butter, brown sugar and corn syrup. Spread over top of roll just prior to baking. Bake at 350° for 30 to 35 minutes. Be sure cookie sheet has sides.
Carefully score roast 1/2-inch deep completely around roast without cutting string. Combine all remaining ingredients. Mix well. Spoon or brush 2/3 of the honey mixture over pack to coat. Roast at 325° for 1 hour. Brush with remaining honey mixture and cook 30 minutes more or until thermometer registers 160°. Serves 8.
*Sliced strawberries or bananas, blueberries, raspberries or orange segments may be used.
Put dry jello in bowl. Add drained pineapple and mandarin oranges. Mix until jello is dissolved. Add cottage cheese and mix. Stir in Cool Whip and mix well. May top with crushed nuts if desired. Refrigerate.
Mix all ingredients (except the chow mein noodles) in a large bowl. Place 1/2 the noodles in the bottom of a 9 x 13-inch casserole dish. Add remaining ingredients. Top with the rest of the noodles. Preheat oven to 375° and bake 30 to 40 minutes.
Add boiling water to jello to dissolve, then add fruit juice. After this has slightly jelled, add blueberries and pineapple (about 45 minutes in an oblong glass dish).
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust; sprinkle toasted pecans evenly over caramel layer and set aside. Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350° for 30 minutes. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack. Cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake. Yields one 9-inch cheese cake.
Saute green onion or leek in butter in a skillet until soft, but not browned. Cut ham in thin strips. Layer ham and onion or leek in a greased casserole or in small custard cups or individual ovenproof serving dishes. Sprinkle with cheese. Top with tomato slices and sprinkle with pepper and salad herbs. Sprinkle with bread crumbs, if used. Bake, uncovered, at 375° for about 20 minutes or until cheese is melted and dishes are heated through. Serve immediately.
Pare, core and slice apples. Combine sugar, cinnamon, salt and cornstarch. Arrange apples in closely packed layers in pastry lined pie plate, sprinkling sugar mixture over each layer. Sprinkle 1 tablespoon lemon juice over apples. Dot with butter. Place top crust over filling. Seal with flute. Brush top with cream. Bake at 450° for 10 minutes, then reduce heat to 375° for 40 or 50 minutes.
Cook carrots in water until tender. Drain and mash. Add Triple Sec, melted butter, basil and pepper. Place in buttered ring mold. Refrigerate until ready to bake. Cook at 375° for 20 minutes. When done fill center with cooked green peas, lima beans or other green vegetable. Unmold. Serves 6 to 8.
Cream the oleo and sugar. Mix the eggs, one at a time, beating after each egg. Add the coconut and crushed wafers and fold in the pecans and milk. Bake at 325° for 1 hour or until toothpick inserted comes out clean.
Brown hamburger meat and drain. Add chili beans already drained. Stir meat and beans. Add lettuce, tomatoes, onions, cheese, Doritos and salad dressing. Mix well.
Brown hamburger and onions; drain. Pour into large ovenproof bowl and mix in green beans and uncondensed tomato soup. Top either in dollops or spread like a crust the mashed potatoes. Bake at 350° for 25 minutes. Take out and top with cheese and bake an extra 5 minutes. Remove, let cool for 10 minutes and serve.
Combine all ingredients except soup. Form into golf ball size balls. Arrange in a covered baking dish. Top with a mixture of tomato soup and 1/4 cup water. Bake at 350° for 45 minutes.
Toast pecans 10 minutes at 300°. Combine all ingredients except nuts and vanilla. Cook until syrup spins a small thread, about 5 minutes. Remove from heat; add nuts and vanilla. Stir quickly until syrup crystallizes. Pour onto buttered platter. Rapidly, but gently, separate nuts.
Simmer for about 30 minutes or longer until desired consistency is reached. Can in pint jars.
Layer cucumbers and onions. Combine remaining ingredients and pour over cucumber layer. Store in jars in refrigerator for 1 week before eating. Makes 4 1/2 to 5 quarts.
Bake cake mix as directions on box and cool. Cook together pineapple and brown sugar until juice thickens a little. Cool; spread this over cake, then a layer of coconut. Mix pudding and milk together; spread over cake. Next, layer Cool Whip and top with coconut.
Saute onion and garlic. Add ground beef and brown. Drain liquid. Add black pepper. Cook through. Add two cans of cream of mushroom soup. Cover and simmer while cooking noodles. Make noodles according to directions. Cook vegetables half done and add to hamburger mixture. Simmer. When noodles are finished, drain and add to meat mixture. Simmer 10 minutes. Enjoy!
Dissolve jello in hot water. Blend in mayonnaise, cold water, vinegar and salt. Chill until partially set. Beat until fluffy. Add remaining ingredients. Pour into individual molds or a 1-quart mold. Chill until set.
Blend ingredents well. Put saran wrap in a large enough bowl to hold mixture. Place in refrigerator a few hours or overnight. Use saran wrap to form a ball after it is thoroughly cooled. Then roll in 1 cup of broken pecans. Serve with Townhouse crackers or similar cracker.
Mix altogether. Preheat oven to 350° or 400°. Bake until brown.
Heat oven to 375°. Line jelly roll pan with aluminum foil; spray with Pam.
Melt butter in baking dish. Add 1/2 package of dressing. Mix. Add other ingredients and top with remaining dressing mix. Bake 45 minutes to 1 hour at 325°.
Cook lasagne noodles in boiling water until tender, about 15 minutes; drain. Break Italian sausage into small pieces; cook in pan. Put on paper towel to drain excess fat. Mix together Ricotta cheese, Parmesan cheese, pepper, eggs and parsley. Divide spaghetti sauce into 4 equal parts. Divide noodles into 3 equal parts. Divide Ricotta cheese mixture into 2 equal parts. Divide sausage into 2 equal parts. Divide Mozzarella cheese into 3 equal parts. In a 13 x 9-inch baking pan, assemble lasagne layers as follows: spaghetti sauce, noodles, Ricotta cheese mixture, sausage, spaghetti sauce, Mozzarella cheese, noodles, Ricotta cheese mixture, sausage, spaghetti sauce, Mozzarella cheese, noodles, spaghetti sauce and Mozzarella cheese. Bake at 350° about 30 minutes or until mixture is bubbling. Let stand 5 to 10 minutes to set layers. Cut into squares and serve.
Crush either BBQ Chips or plain chips. Melt 1 or 2 sticks butter.
Stir ingredients together in order as listed. After adding the last ingredient, beat with a mixer to get the lumps out. Bake at 350° for 1 hour. Makes 2 loaves.
Mix well and pour into a greased and floured cookie sheet. Bake at 350° for 20 to 25 minutes.
Cover and bake in oven at 300° for 1 1/2 hours. Keep covered and you will have a delicious brown gravy.
Cream sugar and Crisco. Add cracker crumbs, milk, egg yolks, baking powder, vanilla and nuts. Beat egg whites and fold into mixture. Bake 20 minutes at 350°.
Combine ingredients. Hollow out large loaf of bread. Fill with dip. Use pieces of bread for dipping.
Heat 2 tablespoons of the butter with the oil in a large saucepan. Add onion and saute for 5 minutes. Stir in tomatoes and tomato paste. Cook for 2 to 3 minutes. Sprinkle with flour and stir well with a wooden or Teflon spoon. Add broth, sugar and pepper. Simmer 15 minutes. Pour into blender and blend at high speed for 30 seconds. Strain into saucepan and add cream. Bring to a boil. Reduce heat and simmer for 2 to 3 minutes, stirring in remaining butter.
Mix together first 4 ingredients. Add yeast to this mixture, then add flour to first mixture. Store in airtight container. Grease muffin tins well or use paper cups; fill about 3/4 full. Cook until done. This will be very thin. Cook as you use or need; will keep in refrigerator about one week.
Place cooked (well drained) chopped broccoli in flat baking dish. Cover broccoli with cubed cooked chicken breast. Combine lemon juice, mayonnaise, curry powder and onion salt. Pour over broccoli and chicken layer. Top with cheese and then buttered bread crumbs. Bake at 350° for 30 minutes.
Cook beans until tender, but still crunchy. Melt butter; add garlic and saute. Add spices; pour over beans. Makes 4 to 6 servings.
In a 5-quart heavy pot, stew chicken, water, bacon, onion and salt for 2 hours over medium low heat. Remove chicken; cool, skin and remove meat from bones. Cut into medium size pieces. Return to pot. Add remaining ingredients, except corn; cook 1/2 hour. Add corn and cook 1/2 hour. Mix butter and flour; add to stew and simmer 1/2 hour.
Peel and boil potatoes until done. Mash potatoes with sour cream, cream cheese and margarine until creamy. Add a small amount of milk if potatoes are stiff. Sprinkle dried chives onto mixture and fold in. Place mixture in greased casserole dish and bake at 350° for 30 minutes. Do not brown. Can be made ahead of time and refrigerated.
In large bowl, dissolve yeast in warm water. Measure flour. Stir sugar, half of flour and salt into yeast. Beat with spoon until smooth; add egg and shortening. Beat in rest of flour until smooth. Scrape sides of bowl and cover with cloth. Let rise in warm place (85°) until double, about 30 minutes. Grease 12 large muffin cups. Stir down raised dough. Spoon into muffin cups 1/2 full. Again let rise in a warm place until dough reaches top of muffin cups, 20 to 30 minutes. Heat oven to 400°. Bake 15 to 20 minutes. Makes 12 rolls.
Peel the carrots. Use a vegetable peeler to make long, wide carrot slices. Curl each carrot strip around your finger. Stick a toothpick through the curl to hold it together. Soak the carrot curls in ice water for 1 hour. Remove toothpicks before serving.
Heat oil in a 1 1/2-quart saucepan over low heat. Add onion and saute until tender. Mix in remaining ingredients. Simmer 15 minutes or until thickened. Pour over ribs (browned) or chicken in a baking pan and bake, covered, 1 to 1 1/2 hours at 350°. Yields about 3 cups (enough to cover 6 servings chicken or ribs).
1. Cook lasagna noodles according to directions. Drain. Separate lasagna and lay out flat on wax paper to keep from sticking.
Put all ingredients together in large pot and cook on low for about 45 minutes to an hour. Served with hot cornbread.
Melt butter and saute green onions and crawfish tails. Add 2 to 3 tablespoons flour until it makes a stiff paste. Add mushrooms and parsley. Add salt, black pepper and cayenne to your taste. When ready to serve, add exactly 12 ounces sour cream and heat. Serve from chafing dish with assorted crackers, Melba rounds or small party shells.
Mix together flour, sugar, cinnamon and 1 stick of butter. Take out 1 cup of the mixture and set aside. Add milk, water, baking soda and salt to the main mixture. Place in a greased 13 x 9-inch pan. Sprinkle mixture you set aside over top of the batter. Melt the second stick of butter and pour over top of the coffee cake. Bake at 350 for 30-35 minutes.
Slice sausage in 1/2-inch chunks. Cut onion and peppers in strips. Add 1 tablespoon of margarine. Turn heat on medium-low. Cover. Cook until vegetables are tender. Add mushrooms. Cook noodles according to directions. Mix with sausage, onion and peppers.
Step 1: Mix and press flour, margarine and nuts in bottom of an oblong dish. Bake for 20 to 25 minutes at 350° and cool.
Make a paste with lard and flour in meat drippings and thin with milk. Add salt and pepper to taste.
Beat until smooth the cake mix, vanilla pudding, oil, sour cream, eggs and vanilla. Mix together sugar, nuts, cocoa and cinnamon. Alternate batter with dry ingredients and bake at 325° for 1 hour in a greased and floured tube pan.
Fry everything except cheese and eggs until brown. Then mix in your eggs and cheese. Pour into pie shell and bake about 30 minutes, until golden brown at 350° (preheat).
Spread peaches in bottom of pan. Mix remaining ingredients. Spread over peaches. Bake at 350° for approximately 1 hour.
Tear lettuce into bite-size pieces. Place in large bowl. Slice onion on top of lettuce. Fry bacon until crisp; crumble on top of onion. Cut cauliflower into small pieces; place on top of bacon. In small bowl, mix sugar, cheese and mayonnaise. Spread over cauliflower; seal against edges of bowl. Cover with Saran Wrap. Best when made the day before serving. Mix thoroughly before serving.
Combine sauerkraut and salad dressing; spread into a greased 13 x 9-inch baking dish. Top with corned beef and cheese. Place bread, buttered side up, over the top. Bake, uncovered, at 375° for 25 to 30 minutes or until heated through and bubbly. Serves 4.