HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry eggs in bacon drippings in cast-iron skillet. Pour hot chili stew over eggs. Serve immediately with fresh, hot tortillas and fried potatoes. Makes 2 servings.
Cream sugar and butter. Add yolks of eggs and beat well. Add milk and flour, a small amount at a time, beating well each time. Mix baking powder with flour. Fold in egg whites (beaten stiffly). Bake in muffin tins in a moderately hot (350°) oven.
Pour condensed milk into saucepan. Add chocolate chips and vanilla. On low heat, stir until all is melted and mixed. Remove from heat; stir in nuts and pour into a buttered pan. Allow to cool. May be refrigerated.
Spray a 9 x 13-inch pan and cover bottom with about 1 1/2 cups nuts. Follow directions on German chocolate cake mix and pour over nuts. Melt margarine and mix with cream cheese and confectioners sugar. Pour over mix and bake at 350° for 35 to 40 minutes.
Combine pudding, milk, 8 ounces Cool Whip and sweetened condensed milk in mixing bowl. Mix with electric mixer until thick. Layer wafers, bananas and pudding. Cover with 16 ounces Cool Whip.
Beat egg well. Beat in remaining ingredients in order given. Carefully fold in blueberries. Bake on hot griddle. Makes 12 (4-inch) pancakes.
Put rice in 2 1/2-quart baking dish. Spoon drained corn on top and sprinkle with salt and pepper. Pour 1 can tomato sauce over this, then 1/2 can water, onion and pepper.
Process in food processor or blender until mix becomes paste. Garnish with parsley. A good spread for crackers.
Combine all ingredients except fish. Marinate fish 4 hours. Turn steaks occasionally. Bake fish in 350° oven for 15 minutes until steaks are light brown. Baste with marinade and turn. Bake 10 to 15 minutes longer until fish is flaky. Rewarm remaining sauce. Pour over fish and serve.
Cook spinach for 2 minutes less than directions call for. Drain and place in casserole. Stir in sour cream and onion soup mix. Bake in 350° oven for about 30 minutes.
Combine all ingredients except nuts. Chill overnight. Sprinkle nuts on top of salad, just before serving. Makes 12 main dish servings. Serve on lettuce garnished with melon wedges, if desired.
Dissolve yeast in 1/2 cup of warm milk. Blend butter and sugar; add beaten egg yolks. Add milk and yeast mixture. Add flour, lemon rind, salt and nutmeg and remaining cup of milk; mix well. Cover with light dish towel and let rise in warm place until double in bulk. Punch down and let rise again about 1 hour. Roll dough to 1/2-inch thickness. Cut out with top of wine glass or donut cutter. Place on greased cookie sheets and cover with dish towel; let rise again about 1 hour. Heat 4 cups Crisco oil in large skillet. Drop a few pampushky and let them fry to a golden brown; turn. Remove onto clean paper to absorb surplus oil. When cool, sprinkle with powdered sugar.
Line baking dish with dried beef. Wrap bacon around chicken and place on top of beef in dish.	Mix sour cream and soup together. Pour over chicken. Bake, uncovered, at 275° for 3 hours.
Cook pasta according to package directions; drain. Rinse with cold water. In large bowl, combine pasta and remaining ingredients, except tomatoes. Toss to coat with reserved artichoke marinade. Remove stems from tomatoes. Cut each tomato into 4 wedges, leaving 1/2 inch base to keep tomato intact. Serve 1 cup pasta over each tomato.
Combine and melt chocolate chips and water over a double boiler. Add egg yolks one at a time to this and beat after each one. In a small bowl, beat egg whites and sugar until stiff, like meringue. In a small bowl, whip the cream until stiff. Fold it all together and pour into graham cracker crust. Keep it frozen.
Melt butter. Mix in egg, salt and sugar. Add flour. Press in pan and refrigerate.
Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain raisin liquid into measuring cup. Add water to make 1/2 cup. Heat oven to 400°. Cream the shortening, sugar, eggs and vanilla. Stir in raisin liquid. Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder, soda, salt and spices. Stir in. Add rolled oats, nuts and raisins. Drop rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes. Makes 6 to 7 dozen.
Saute onion in oil. Add chilies and half of the cheese. Cook slowly until cheese has melted. Line a 5 x 7-inch casserole with tortillas. Layer with chicken and cheese. Top with rest of cheese. Bake at 375° for 45 to 60 minutes. Serves 4 to 6.
Cream the sugar and butter; add eggs. Mix together the vinegar, cocoa and food coloring. Add to creamed mixture. Sift together dry ingredients. Add to mixture alternately with buttermilk. Add vanilla and beat with mixture thoroughly. Bake in layers 30 minutes at 350°.
Beat egg yolks well. Add sugar, corn meal and butter. Mix thoroughly with electric mixer. Add milk and vanilla. Beat for 2 to 3 minutes on medium speed. Pour into an unbaked pie crust. Bake at 350° until set (45 to 50 minutes).
Mix all ingredients and place in a baking dish that has been sprayed with Pam. Cook at 325° for about 45 minutes or until set.
Cream butter and sugars. Add eggs and vanilla. Beat 5 minutes. Add flour, baking soda, baking powder and cinnamon; blend. Add oats fast. Spoon on cookie sheet. Bake at 350° for 10-15 minutes.
Mix together (raw) the lean ground beef, grated Parmesan cheese, onions, olives, salt, pepper, oregano and sauce. Put in refrigerator. Cut loaf in half and make open faced. Evenly spread sauce on bread and cook for 12 minutes under broiler. Slice tomatoes thinly and spread out on top. Next, put the Swiss cheese or Mozzarella on top. Broil until cheese melts.
Wash spinach thoroughly in lukewarm water; drain. Chill to crisp. Combine oil, sugar, vinegar, onion, salt and mustard. Beat or blend in blender until dressing becomes thick and syrupy and sugar is thoroughly dissolved. Tear spinach into bite size portions; place in large salad bowl. Add bacon. Pour dressing over all. Let stand 30 minutes. (I make the dressing in the food processor.)
Mix the pudding and milk according to package directions. Mix in the remaining ingredients. Layer using vanilla wafers and bananas. Top with remaining Cool Whip.
Mix instant pudding with milk. Add Cool Whip and vanilla. In a 9 x 13-inch pan, put a layer of crackers, pudding, crackers, pudding and crackers. Top layer should always be crackers.
Drain fruit and put in large bowl. Sprinkle pudding/pie mix over fruit. Pour strawberries over fruit and mix well. Chill for several hours before serving.
First Layer: Mix together the oleo, flour, sugar and 1 cup chopped nuts with a fork until crumbly. Put in a 13 x 9-inch pan. Press it in (not real hard). Bake at 350° for 15 minutes. Let cool.
Spread rolls in bottom of 9 x 13-inch pan. Sprinkle grated cheese on top of rolls. Top with sausage. Beat eggs with milk. Add desired seasonings. Pour over sausage mixture and bake at 350° for 25 minutes. Serves 6.
Combine all ingredients in 3-quart glass bowl until hot and bubbly (about 160°). Stir; remove spices and serve.
Melt butter; mix eggs and sugar with melted butter. Add buttermilk and coconut, then add the flour. Pour into pie shell and bake at 325° for 45 minutes.
Mix thoroughly the shortening, sugar and eggs. Stir in milk. Stir in flour, soda, powder, salt, cinnamon and lemon rind. Stir in oats, nuts and chocolate chips. Bake at 350° until lightly browned. Add more flour for a softer cookie.
Baking Temperature: 400°. Baking Time: 15 to 20 minutes.
Mix cake mix, pudding, eggs, water and oil well. Fold in German chocolate, chocolate chips and sour cream. Bake in oiled and floured Bundt pan at 350° for 1 hour.
Drain and slice crab. Cook broccoli per package directions. Saute onion in butter. Blend in flour. Add milk and half and half. Stir and cook until thickened and smooth. Dissolve bouillon cubes in hot soup. Add seasonings, crab and broccoli; heat through. Yields 4 to 6 servings.
Dissolve yeast in 1/2 cup warm water, stirring well. Let stand 5 minutes or until bubbly. Combine remaining water and mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap and let stand in a warm place (80° to 85°) for 72 hours, stirring 2 to 3 times daily. Use within 11 days.
Combine Cool Whip and pudding. Add nuts, pineapple and marshmallows. Top marshmallows with cherries. Refrigerate at once. Keep cold.
Mix mayonnaise and sugar. Put in layers in a 9 x 13-inch dish. Refrigerate overnight. Toss and serve.
Sift all dry ingredients together. Make a well and add rest of ingredients. Mix well. Can add 1/2 cup nuts, if desired. Grease and flour 2 bread pans. Bake at 350° until done, approximately 45 minutes to 1 hour.
Mix brown sugar, corn syrup and 1/2 cup melted butter; spread on the bottom of cake pan. Sprinkle with pecans. Mix together the flour, baking powder, salt and 1/3 cup sugar. Cut in shortening. Add eggs and milk all at once. Stir just to blend; knead 8 to 10 times. Roll into a 15 x 12-inch rectangle. Brush with 2 tablespoons butter, 1/4 cup sugar and 1 teaspoon cinnamon. Roll into jelly roll. Cut and place on brown sugar mixture. Bake at 375° for 20 to 30 minutes. Remove from pan immediately.
Combine the chiles, onion and margarine. Cook together until onion is clear; set aside. Mix broth, soup and onion-chiles mixture. Add chicken; blend well. Warm tortillas. Put 1/4 cup chicken mixture on center of tortilla. Sprinkle cheese and roll. Place, seam side down, in baking dish. Continue for 6 to 8 minutes. Pour remaining sauce over enchiladas and spread. Sprinkle remaining cheese over top; bake at 350° until hot and bubbly.
Brown beef and drain. Add tomatoes, seasoning mix, water, macaroni and bouillon cube. Stir to mix. Simmer, covered, for 20 minutes.
Heat oven to 400°. With hands, mix all ingredients together. Press firmly against bottom and sides of pan. Do not press on rim. Bake 12 to 15 minutes until light brown. Before baking, I sometimes fill crust with pumpkin pie mixture.
Beat eggs; add sugar and beat to a light colored creamy butter. Add water; then beat in the cocoa. Sift flour, salt and baking powder; gradually add to batter, beating hard. Flavor with vanilla. Add at the last the butter/oleo which must be hot. Bake in a quick oven to a very light brown. Turn on a damp cloth; trim edges. Spread quickly with marshmallow filling or cake icing and roll up.
Peel tomatoes and chop fine. Drain using only pulp. Add remaining ingredients. Pour into sterile jars and seal. Do not cook. Let stand at least 5 days before using. Makes 3 quarts.
Cream together first four ingredients. Add water and flour and beat thoroughly. Place in bowl, cover and refrigerate overnight. Shape into rolls and let rise 2 hours. Bake in greased pan for 20 minutes at 400°.
Measure flour, baking powder and salt. Sift together. Set aside. Cream sugar, butter and egg. Add dry ingredients. Mix well. Stir in butterscotch morsels, pineapple, nuts and orange rind. Mix thoroughly. Drop by teaspoon on well-greased baking sheet. Bake at 375° for 12 to 14 minutes. Remove from baking sheet immediately. Cool on rack. Store cookies with wax paper between layers. Makes 3 1/2 dozen.
Fry bacon 1 minute; add onions and saute until golden brown. Remove bacon and onion from frypan. Brown meat on all sides over high heat. Reduce heat and cool for 5 minutes. Add melted butter or margarine and sherry. Cook for another 2 minutes or until meat is cooked. Do not overcook. Serve with bacon and onions. Serves 6.
Prepare pastry and line pie tin. Mix all ingredients and pour into pie shell. Bake at 350 for about 45 minutes. Serve warm or cool, plain or with whipped cream. Makes two 8-inch pies or one 9-inch pie.
Combine sugar and cream cheese until well-blended. Add eggs, one at a time, mixing well. Blend in vanilla. Pour mixture over previously prepared crust.
Boil potatoes, celery, carrot and onion in water. When vegetables are tender, remove celery and carrots from water. Lower temperature. Mix the melted butter, flour and some of the milk in a skillet to make a thickening. Add salt and pepper to potato mixture. Add the rest of the milk and cheese. Cook until thickened.
Add all ingredients except red pepper and turmeric. Cook down 1/2, then add cornstarch, dissolved in vinegar and the red pepper and turmeric. Bottle and seal.
Wash beans and put in kettle. Cover with plenty of water. Add ham hock or salt meat. Boil until tender. Add potatoes, onions, and carrots. How many depends on family size. Add salt and pepper to taste. Boil until tender. Serve with cornbread.
Slice tops off of green peppers; take out seeds. Place peppers in enough boiling water to cover them and cook 5 minutes. Brown ground beef and onion. Drain and rinse. Add remaining ingredients to ground beef and heat through. Fill peppers with stuffing; cover and bake 45 minutes at 350°. Uncover and bake 15 minutes more.
Cook sausage at 300° for 1/2 hour. Drain on paper towel and cut into slices. Cook potatoes, onion, chicken broth, water and garlic in pot on medium heat until potatoes are done. Add sausage, bacon and salt and pepper to taste. Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through (do not boil) and serve.
Combine all ingredients, except vanilla and oleo. Stir until sugar dissolves over medium heat. When mixture comes to a rapid boil, boil 4 minutes. Remove from heat. Add vanilla and oleo and let set 15 minutes; beat and use. I use Duncan Hines cake mix, buttered yellow cake mix. Make two layers. Let cool and cut into and make four layers.	Let layers set overnight before cutting. They will do better.
Mix yeast, 1/4 cup water, sugar and oil. Set in warm place until it begins to bubble (5 to 10 minutes). Mix white flour, 1 cup scalded milk (or water) and this yeast mixture. Let it rise double in size (45 minutes to 1 hour). Mix remaining flour with salt, baking powder, soda, raisins and nuts. Add remaining scalded milk (or water) and flour mixture to yeast mixture. Let rise about 1 hour. Bake in greased bread pans at 350° for 35 to 40 minutes.
Mix ingredients except olives. Form dough into balls. Punch hole in center and place olive in center. Bake at 375° for 15 minutes.
Dissolve yeast with 1/2 cup warm water and 1 tablespoon sugar. Let rise until cup is full.
In a skillet, add oleo, onion and chopped peppers on medium heat and saute. Add meat until meat is done, then add Worcestershire and soy sauce. Simmer for 10 to 15 minutes. Pour over cut up lettuce and sliced cucumber just before serving. Serve while still warm.
Wash and peel	potatoes and shred onto absorbent paper to drain. Combine egg and flour and blend together.	Immediately add shredded potatoes to	egg mixture and stir until evenly mixed. Heat shortening or oil in a large skillet until hot (375°). Place spoonfuls of potatoes in skillet. Fry until golden brown on both sides.
Cook sugar, glucose, water and butter until brittle in cold water (260°). Stir in peanuts and cook for 5 minutes; stirring constantly. Remove and stir in soda and vanilla. Pour onto a well-greased porcelain tabletop and stretch.
In a medium bowl, combine cabbage, carrots, onion and poppy seed; toss lightly. In a small jar with tight fitting lid, combine oil, vinegar, sugar, salt and pepper; shake until well combined. Pour over cabbage.	Toss again. Serves 4.
Before you start, sample the rum to check for quality. Good isn't it? Now go ahead, select a large mixing bowl, measuring cup, etc. Check the rum again, it might be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can; repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of sugar and beat again. Meanwhile, make sure that the that the rum is of the finest quality. Try another cup, open second quart if necessary. Add 1 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriber; sample the rum again. Sift 1/2 pink of lemon juice, fold in chopped butter and strained nuts. Add 1 bablespoon of brown thugar, or whatever color you can find. W'as Mel. Grease over and turn cake pan to 350°. Now pour the whole ness into the oven and ake. Check the rum again and ho to ged.
Boil water and bouillon. Stir in brown sugar. Add cabbage, potatoes and tomatoes. Boil on high for 1 minute. Reduce to medium heat; cook 15 minutes. Add meat and apples. Cook for 5 minutes. Add vinegar.
Preheat oven to 300°. Combine crumbs, cocoa,sugar and oleo. Press firmly into bottom of 9x13 baking pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla. Mix well. Pour half the batter evenly over the crust. Stir in melted chocolate into remaining batter. Spoon over vanilla batter. With table knife, swirl through batter to make marble effect.
Combine all ingredients. Bake in a Bundt pan at 350° for 45 minutes.
Prepare cake mix according to directions and bake in a 13 x 9-inch pan. Prepare Jell-O with 3/4 cup of boiling water and 1/2 cup of cold water. Cool.
Heat milk and sugar to a rolling boil, stirring constantly. Boil one minute. Add chocolate broken into pieces and heat until melted, then beat with electric mixer until smooth. Remove from heat; add margarine, vanilla and salt.
Wash and peel onions. Spread small amount of cream cheese on each slice of ham. If onions are larger than the ham, cut off the green ends. Place an onion on the cream cheese and ham. Roll it up and slice it into three pieces. Put a toothpick through each one. Place on serving dish. Cover and refrigerate until ready to serve.
Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Separate each biscuit in half, forming 2 rounds. Cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture. Stir gently. Cover. Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes. Makes 4 to 6 servings.
Combine beef, onions, rice, salt and pepper. Mix and shape into balls. Put a layer of cabbage and a layer of meat balls in jars until jars are filled 1 inch from the top. Fill with tomato juice. Process in pressure canner for 1 hour and 30 minutes.
Brown and drain meat. Add spinach. Beat and add eggs. Keep stirring. Serve immediately. Sprinkle with Parmesan cheese.
Peel potatoes. Place carrots and potatoes in bowl. Wash chicken; drain well. Place 2 tablespoons oleo in skillet. Brown chicken, a few pieces at a time. When all is browned, set aside. Take the other 2 tablespoons oleo and place in saucepan. Saute potatoes and carrots 2 minutes. Stir in chicken broth and salt. Arrange chicken on top of vegetables. Reduce heat and simmer 45 minutes.
In mixing bowl, beat together sugar, butter, vanilla and eggs. Stir in pinto beans. Beat with mixer and pour into pie shell. Bake at 350° for 45 to 50 minutes or until done with knife test. Serve warm or chilled with whipped cream or ice cream. If you like pecan pie, you'll be amazed how much it tastes like a pecan pie.
Heat oven 350 degrees. Mix all ingredients and press into a well-greased cookie sheet. Bake for 20 minutes. Ice while warm, cut, and serve.
Combine first 6 ingredients. Press 1/2 of the mixture in an 11 x 7-inch pan. Bake 10 minutes at 350°. Remove from oven and sprinkle with chips and pecans. Blend ice cream topping with the 3 tablespoons flour and drizzle over chocolate and pecans. Sprinkle with the remaining oatmeal mixture. Bake an additional 15 to 20 minutes or until it just starts to turn brown. Chill 1 to 2 hours. Cut into squares.
In a saucepan, cover meat and onions with water (just enough to cover). Simmer for 10 to 15 minutes. Add tomato paste, catsup and chili powder; add salt. Cover and simmer for 45 minutes to 1 hour or until thick.
Preheat oven to 350°. Mix all ingredients together and bake in greased bowl for 1 hour.
Cut the chicken into small pieces, place into a frying pan with melted butter and season with cilantro. Cook 5 minutes or until chicken is white.
Mix all ingredients together. Refrigerate and let stand for 1 hour. Great with fish and Hush puppies.
Parboil celery and reserve liquid. Saute onion, pork and soy sauce until pork is no longer pink. Take out 1 cup "celery water" and allow to cool. Add pork mixture into celery and water. Add cornstarch and molasses to 1 cup water and then add to pork mixture when pork is tender. Serve over hot rice.
In a 1-quart casserole, place 2 tablespoons of butter. Microwave at High 12 seconds to 1 minute until melted. Add crumbs and pecans. Microwave at High for 2 minutes, stirring after 1 minute. Pour crumbs onto wax paper and set aside. In same casserole, place water, salt and squash. Cover. Microwave at High for 8 to 10 minutes, stirring after 4 minutes until tender. Drain.
Boil lard, sugar, raisins, water, spices and salt together for a few minutes. When cool, add 2 cups flour combined with baking soda and nut meats. Cook not quite one hour. (This was probably cooked on a wood stove.)
In a large bowl, combine oat bran, wheat flour, bran, baking powder and cinnamon. Set aside. In a smaller bowl, combine egg whites and applesauce. Whisk in skim milk, then pour liquid into flour mixture in the larger bowl. Mix well, then fold in blueberries. Spray muffin tin with nonstick spray. Spoon batter into 12 muffin cups. Bake in 425° oven for 15 to 18 minutes.
Mix first 6 ingredients thoroughly. Make 1-inch meatballs and brown in skillet (in small amount of butter, if desired). Drain and reserve.
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick. Cool to lukewarm. Add yeast which has been dissolved in warm water. Then add eggs and beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl, cover and let rise until double. Punch down.
Cut up squash, onions and carrots and cook until tender. Then add chicken soup and sour cream. Add margarine. Add herb stuffing. Mix well. Place in baking dish. Cover top with more crumbs and bake for about 15 to 20 minutes at 450°. Makes two casseroles. Freeze one for later, before baking.
Preheat oven to 375°. Cut off bony tips of wings; cut back wing in half at the joint (this is when the frozen ones are great to use; saves lots of time). Place in a single layer in a shallow 3-quart baking dish.
Preheat oven to 375°. Mix together the dry ingredients starting with the flour, set aside. Mix together shortening, sugars, eggs, vanilla and soda. Blend the two mixtures together and drop by tsp. on lightly greased cookie sheet. I like to bake a couple just to see if the mixture is o.k. Bake for 12 min. and let cool for 2 min. before removing from the pan. If they flatten out too much add a little flour to the mixture.
Cream butter and sugar until creamy. Add eggs, mix well. gradually add flour that baking powder has been added to, mix well. Add lemon extract, nuts and raisins. Pour into a greased and floured 10 inch tube pan. Bake in 300° oven for 1 1/2 hour to 2 hours. Cool 15 minutes. Remove from pan. Cool completely. Wrap and store for a few days before serving.
Blend first 4 ingredients together; add Monterey Jack cheese and artichoke hearts. Top with Ro-Tel tomatoes, chopped green onions and Cheddar cheese. Bake in 350° oven for 15 minutes. Serve with chips.
Melt margarine and sugar. Bring to a boil. Boil, stirring, for 5 minutes. Add nuts. Spread in greased cookie sheet. Sprinkle with chocolate chips. Spread them out after they melt. (Covering with Saran Wrap will speed up melting.)
Brown sausage; drain well. Put all ingredients into large casserole dish. Bake at 350° for 45 minutes or until all liquid is gone.
Wash, remove peel and cut peel into thin slices. Add 1 quart water to peel; boil 5 minutes. Drain; add 1 quart fresh water. Boil; repeat 3 more times. Remove seeds and strings from fruits. Slice the fruit; add to boiling peel. Add twice as much water as fruit mix; boil 40 minutes. Add equal amount of sugar as fruit mix; boil now until thick and amber colored, usually about 25 minutes.
Salt and pepper chicken; place, skin side down, in a baking dish. Combine butter, marmalade and mustard; cook over medium heat until smooth, stirring constantly. Pour over chicken. Bake, uncovered, at 350° for 1 hour. Baste and turn once. (Sauce is good served over rice.)