HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Mix flour salt, and cayenne pepper good. Add cheese and butter. Form a dough and roll in 1 inch rope. Cut 1/4 inch slices. Bake 20 to 25 minutes until toasty and firm.
Tear bread into small pieces and let dry out. After frying bacon, remove from skillet, Saute the onions and celery until tender in the bacon grease. Add the remaining ingredients (except butter). Mix well, pour in dish, and drizzle butter on top. Bake until browned. May be eaten baked or unbaked.
Combine all ingredients, putting okra in last. Pour 2 inches oil in Dutch oven and heat until 350°. Drop mixture by spoonfuls into hot oil. Turn once.
Set oven at 325°. Drain syrup from fruit and put fruit into a 1 1/2-quart casserole bowl. Cover and bake for 1 hour. While baking, mix other ingredients. Pour over fruit and bake for 10 minutes longer. Good hot or cold. Yields 6 to 8 servings.
Mix all together until blended. Then chill for a short while to set. Pretty and tastes delicious.
Mix cake mix, one egg and margarine. Press into bottom of 9 x 13-inch baking dish. Mix 3 eggs, cream cheese and powdered sugar until smooth. Pour on top of crust. Bake at 350° for 35 to 40 minutes until golden brown. Cool completely before cutting into squares.
Preheat oven to 325°. Cut each yam in half widthwise. Place yams in a shallow greased 1 1/2-quart baking dish. Sprinkle yams with peel. Drizzle syrup over yams and peel. Dot with butter or margarine. Sprinkle with coconut. Bake for 30 to 35 minutes, until hot and bubbly. Serves 8.
Simmer cobs in water 3 hours. Strain, then add enough water to make 3 quarts. Add sugars; boil 5 minutes and seal.
Add salt to eggs and beat. Add sugar, vanilla and rum extract; beat until well blended. Stir in flour, a little at a time, until dough can be kneaded. On a well floured board, knead until the dough blisters. Cut in half. Roll very thin and cut into strips, about 4-inches long. Slit each piece in center and pull one end through slit, making sure knot is in the center. Fry in hot oil until lightly browned. Drain on paper towel. Sprinkle with confectioners sugar.
Beat the eggs; gradually stir in sugar. Add meal and flour to mixture. Add milk and butter. Stir. Add vinegar and vanilla. Bake in uncooked pie shell for 45 minutes in 325° oven. Add nuts if desired.
Bring to a boil the catsup and Pepsi. Add chicken. Boil on low. Cook uncovered until done, about 1 hour.
Cream together the cream cheese and milk. Add Cheddar cheese, pickle relish, capers, onion, celery, Worcestershire sauce and salt. Halve green peppers; fill with mixture. Slice in wedges. May be served with dressing.
Cook linguini until done; drain and rinse with cold water until cool. Chop tomatoes and cucumbers; toss into linguini. Pour Salad Supreme over top; toss lightly (with hands) until well mixed. Pour Italian dressing over top (slightly toss with hands). Cover and refrigerate. Let stand a couple of hours; toss again before serving.
Coat spareribs with mixture and marinate 1 hour, turning occasionally. Bake ribs in flat pan, 1 1/2 hours at 350°, brushing frequently with marinade.
Cream butter and sugar together in baking dish. Add egg one at a time, mixing well after each addition. Add pineapple and cubed bread. Mix well. Bake 1 hour uncovered at 350°.
Cut beef into 1 1/4-inch pieces. Coat with mixture of flour and salt, shaking to remove excess. Heat oil over medium-high heat in heavy 5 to 6-quart saucepan. Cook beef 1/3 at a time until brown on all sides, removing to bowl with slotted spoon. Drain saucepan. Return beef to saucepan. Add beef broth, wine, tomato paste, garlic, bay leaves, thyme and marjoram; mix well.
Salt and pepper 24 selected oysters; dredge in flour. Grill on lightly buttered griddle on top of stove until crisp and browned on both sides. Do not broil in an oven. If no griddle is available, use a heavy skillet on top of the stove. Sprinkle oysters with butter or cooking oil while grilling. Do this on both sides, as it browns and crisps them.
Crush candy bars and mix with 2 tablespoons of Cool Whip. Pour into graham cracker crust and freeze. Sprinkle a few crumbs on top.
Place 3/4 of stuffing mix in bottom of 9 x 13-inch pan. Pour can of chicken broth over this. Cut up chicken breasts and layer over the stuffing. Mix well the soup, sour cream, green onion, green pepper and pimento. Pour over chicken. Sprinkle remaining stuffing over top and drizzle melted butter over all. Bake at 350° for 30 minutes. Can be made and frozen before cooking.
Sprinkle 1/4 cup sugar on bottom of uncooked pie crust. Add pie mixture. Cover with second crust. Brush pie with mixture of 1 egg, mixed with 2 tablespoons water. Bake 50 minutes at 400°. Cool and serve. Can be topped with ice cream or whipped cream, if desired.
Season spareribs to taste. Cut each slab in two and dust with flour. Add chopped apple to bread dressing and spread over ribs. Top with tomato slices and onion rings. Cover the pan and bake at 325° until nearly done, about 2 1/2 hours. Uncover, baste and brown as desired, baking about 30 minutes more.
Preheat oven to 350°. In large bowl, stir together flour, sugar, baking powder and spice; set aside. Combine remaining ingredients. Stir into dry ingredients just until blended (do not overmix). Fill paper lined or greased muffin pan 3/4 full. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan. Serve warm. Makes about 18.
Mix chopped chili, beef, salt and garlic and fry in oil. Add water and cook 2 minutes. Set aside to cool. Beat egg whites until stiff. Add egg yolk, salt and flour to whites. Form meat mixture into balls the size of walnuts. Sprinkle with flour if hard to handle. Dip balls in egg mixture and fry in oil until golden. Drain on paper towels. Freezes well. Makes 25.
Mix 2 parts heat with wind. Add just enough rain to make it unbearable, unless you are specially adapted to arid conditions. Garnish with any variety nomadic people.
Place potatoes and onion in small amount of water; cover. Cook 20 minutes; drain well. Mash coarsely. Combine potatoes and remaining ingredients, except parsley. Mix well. Heat thoroughly on low heat, stirring occasionally. Garnish with parsley, chopped. Good to have in refrigerator on cold night, especially during holidays.
Preheat oven to directions on Tater Tots. In a frying pan, brown the ground beef. When browned, add the soup and seasoning salt. When combined, put mixture in a shallow baking pan. Cover mixture with a layer of the green beans. Cover that layer with Tater Tots and bake according to the directions on the Tater Tots. Serve with a green salad and enjoy!
In a large saucepan melt butter and chocolate, stirring until smooth. Remove from heat and cool slightly (approximately 15 minutes). Stir in flour, sugar, nuts, baking powder, salt and eggs. Mix well. Cover and refrigerate at least 1 hour.
Brown meat and onion; drain fat. Add sauce. Bring to boil. Reduce heat and simmer 5 to 10 minutes. Slice zucchini into 1/2-inch slices. Dredge in flour. Arrange single layer of zucchini in bottom of lasagna pan. Combine egg and Ricotta. Spread over zucchini. Top with half of meat sauce and half of Mozzarella. Repeat with another of dredged zucchini, meat sauce and Mozzarella. Bake at 375° for about one hour, until zucchini is tender. Let stand for 10 to 15 minutes prior to serving.
Combine all ingredients in large pot. Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes. (Vegetables will be tender-crisp.) Cool in marinade and refrigerate for 24 hours, turning vegetables occasionally.
In medium saucepan, combine water, bouillon cubes and soy sauce. Bring to a boil. Stir in rice and dried fruit. Cover immediately and remove from heat; let stand for 5 minutes. Uncover rice and fluff with fork. Stir in almonds and honey. Makes 4 servings.
Thaw berries. Mix together first 6 items in 2 gallon container. Combine water and instant tea. Stir until dissolved. Add tea to bourbon mixture. Blend berries in blender and add to bourbon/tea mixture. Let rest for 2 hours (minimum). Place large block of ice in 3 gallon bowl. Pour mixture over ice. Garnish with whole strawberries. Makes 126 (5 ounce) servings.
Dissolve gelatin in boiling water; add juice concentrate and stir to dissolve. Refrigerate until thick (about the thickness of an egg white). Add unbeaten egg whites and beat until fluffy. Pour into graham cracker shell and chill until set. Try lemon jello and lemonade or lime jello and limeade.
Preheat oven to 350°. Cream together butter and sugar until fluffy (light); add eggs. Mix flour, soda and salt together. Cream bananas till mushy. Add to butter mixture alternating flour, bananas and pecans.	Pour into well grease loaf pan; bake for 55 to 60 minutes. Check for doneness with a toothpick in the middle.
Sift flour, baking powder and baking soda. Cream shortening and sugar; add eggs and mix well. Add flour mixture, vanilla, nuts and drained pineapple. Drop on greased cookie sheet. Bake at 375° for 10 minutes. If desired, frost cookies with powdered sugar and pineapple juice.
Mix together. Pour half in Bundt pan. Pour 1 small box sugar-free Jell-O (dry, raspberry or any flavor) over batter. Pour rest of batter over Jell-O. Bake according to package directions. Approximately 5 grams fat, 130 calories per cake.
Beat 1 cup sugar and butter. Add egg and molasses. Beat well. Add flour, soda, salt, ginger and cinnamon. Shape into 1-inch balls and roll in remaining sugar to coat. Place 2 1/2-inches apart on ungreased baking sheet. Bake at 350° for 11 to 13 minutes.
Mix sugar and Karo syrup and bring to a boil; stirring occasionally. Remove from heat; add margarine and cool. Add eggs, vanilla and pecans. Pour into an unbaked deep 9-inch shell; bake at 400° for 10 minutes; then lower to 350° for 30 minutes.
Pack cold. Finish filling jars with cold water. Put jars in warm water in a pan in the oven. Don't let them touch. Bring to a boil or until they change color. Check lids for tightness. Set oven at 225°. Leave in about 25 or 30 minutes.
Add enough water to juice from oranges to make 2 cups of liquid. Heat to boiling. Melt marshmallows in this liquid and add dry Jell-O. Let cool. Mix oranges and cream cheese. (Mash oranges a bit.) Add this to first mixture when the batter is partly jelled. Fold in Cool Whip (mix with mixer) and let the mixture jell now.
Cream margarine and sugar. Add eggs, one at a time. Sift flour, salt and baking powder. Add to first mixture. Add milk. Fold in blueberries. Grease and fill 3-inch muffin tins full. Sprinkle with mixture of sugar and cinnamon. Bake 30 minutes in 350° oven. Test with toothpick	at 25 minutes. Makes 12 large muffins. They freeze well.
Shred vegetables. Mix other ingredients and bring to rolling boil. Pour over vegetables; cool and refrigerate in covered container.
Preheat oven to 325°. Butter a deep casserole; make layers of cheeses and chilies. Separate eggs. Beat egg whites until stiff. Beat egg yolks and fold into egg whites. Gently pour the egg mixture over the cheeses and chilies. Bake for 1/2 hour. Add drained tomatoes, pushing them down with a fork. Bake for another half hour.
Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick. Wash rhubarb and dice into pieces. Place rhubarb in pie shell. Combine sugar, cornstarch and salt. Add egg and beat well. Add Karo syrup and melted butter. Pour over rhubarb. Roll out remaining pastry. Cut into narrow strips. Arrange lattice of pastry strips across top. Bake in hot oven. Heat to moderate at 350°. Bake 45 minutes or until rhubarb is tender.
Lightly grease a 2 1/2-quart casserole. Mix together the undiluted soups, minced onion and sherry. Spread 1/2 cup of raw rice in bottom of the casserole. Place 3 to 4 pieces of chicken on top of the rice. Add half of the soup mixture; sprinkle with half the Parmesan cheese.
Mix together potatoes (warm), salad oil, vinegar, salt, pepper and eggs.	Chill for an	hour or more.	Add chopped radishes, onion, cucumber and mayonnaise. Chill.
Dissolve Jell-O in 2 cups hot water; add approximately 6 ice cubes and stir until the Jell-O begins to thicken. Add all other ingredients. Let chill in a 9 x 13-inch dish.
Microwave margarine until melted. Add sugar and spices; stir well. Pour sugar mixture over cereal and toss to coat. Microwave, uncovered, 5 to 7 minutes, until heated through, stirring several times during cooking. Stir in raisins and bananas. Cool. Mix will crisp during standing.
Beat first 5 ingredients in mixer bowl for 4 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool. Spread pistachio frosting over top. Chill. Makes 8 servings.
Slice tomatoes and arrange on a serving dish. In a small bowl, combine vinegar, salt, pepper and onion. Slowly whisk in olive oil. Drizzle vinaigrette over tomatoes and sprinkle on shredded basil. Garnish with sprig of basil.
Brown the ground beef and sausage; drain and set aside. Combine remaining ingredients, except chips. Place on low heat and stir until cheese is melted. Add meat mixture; mix well. Pour into crock-pot to keep hot. Serve with corn chips for dipping.
Saute bacon until fat begins to render. Add onion, minced garlic clove, green pepper (diced) and celery stalks (cut in diagonal strips). Saute until limp and golden. Add tomato sauce, bay leaf, basil, salt, pepper, hot pepper sauce, Worcestershire sauce, chicken bouillon, chopped parsley and sugar. Simmer, partially covered, for 1 hour. Add shrimp (shelled and deveined). Cook 2 to 3 minutes, stirring constantly, until shrimp are pink and firm. Serve over rice. Makes 6 servings. Serving size: 1 serving. Preparation time: 1 hour and 30 minutes.
Mix first five ingredients together. Add flour, baking powder, apples and nutmeats. Bake at 350° for 1/2 hour.
Mix sugar and oil; add eggs and beat well. Sift flour, soda, cinnamon and salt and add to mixture. Fold in carrots and nuts. Bake in tube pan for 1 hour at 300°.
Bake shell and cool. Spread cream cheese on top. Combine dressing and mayonnaise; cover. Top with all vegies.
Cut both green peppers and beef in slices about 2-inches long and 1/3-inch wide. Presoak beef in 3 teaspoons soy sauce, 1 teaspoon sugar and 1 teaspoon cornstarch. Mix and soak for 20 minutes. Heat 1/4 cup vegetable oil until hot on a pan suitable for stir-fry. Put in beef and stir-fry until light brown. Put in green peppers and salt and continue to stir-fry for about 2 minutes on high heat. (Time varies with temperature of stove.)
Mix all together and bake in 400° oven for 30 minutes or until golden brown. Bake in 9 x 13-inch greased baking dish. Toss Cheddar cheese, grated and some bread crumbs together. Sprinkle over casserole and bake an additional 5 to 7 minutes until cheese melts. Serves 6.
Pastry for one crust pie. Line 9 inch pie plate with pastry. Blend first three ingredients. Place in saucepan and cook over low heat until mixture is thick and clear. Cool. Blend cream cheese, sugar and salt. Add eggs, one at a time, beating well after each egg has been added. Blend in milk and vanilla. Spread cooled pineapple mixture over bottom of unbaked pastry-lined pie plate. Pour cream cheese mixture over pineapple mixture and sprinkle pecans over top. Bake. Be sure to watch temperature and time on this pie. Bake at 400° for only 10 minutes, then reduce heat to 325° for 50 minutes. Serves 6 or 7.
Combine juice and sugar. Bring to a boil. Add pecans and keep turning until coated and syrup is gone. Lay out on a cookie sheet. Separate to dry.
Saute the onion and mushrooms in the margarine in a saucepan. Add the soup, soy sauce, salt, pepper and hot sauce. Heat through. Alternate layers of green beans and water chestnuts. Pour the soup mixture over the top. Bake at 350° for 30 minutes. Put the onion rings on top an bake for 5 more minutes.
Soften cream cheese at room temperature. Add drained fruit cocktail and add instant pudding. Shape into 2 cheese balls. Wrap in foil and chill at least 8 hours.
To the flour, add corn syrup and blend until smooth. Add lightly beaten eggs slowly to the syrup mixture. Add melted butter slowly; add brown sugar, vanilla and pecans. Beat about 1 minute, until smooth. Pour into pie shell. Bake in a 325° oven about 1 hour and 15 minutes or until filling rises in center even with sides. Watch closely the last 15 minutes. Do not overbake. Cool on cake rack.
In large, deep-sided saute pan, saute the garlic and onion in butter. Do not brown. Add the tomatoes and stir. Sprinkle in flour and stir over medium-high heat for 3 to 4 minutes. Stir in thyme, cayenne, bay leaves and cloves. Add water and cook another 3 to 4 minutes. Reduce heat to lowest setting. Stir in the chicken, ham, shrimp and rice. Add salt and pepper to taste. Cover and simmer gently for 30 minutes, stirring once or twice. Add a little water, if necessary, to avoid sticking. Serves 4 to 6. Great with warm corn bread/muffins. Fits perfectly in a "Dutch" oven.
Cut boneless chicken breasts into strips. Marinate in sauce for several hours or overnight. Thread chicken onto skewers. Broil 5 minutes on each side or until done. Also good with fresh mushrooms, cherry tomatoes, onion or green peppers for shish kabobs.
Boil and grate potatoes into a 9 x 11-inch pan. In a large bowl, combine cheese, soup, sour cream and onions. Mix with potatoes. Fry and crumble bacon on top of potatoes; sprinkle with paprika. Bake approximately 40 to 50 minutes at 350°.
Dissolve jello in hot water. Cut up peanuts and dissolve in this. Drain pineapple and add the liquid to the cold water. Add first mixture and allow to set partially. Add whipped Dream Whip and crushed pineapple. Let sit. You can also use Lucky Whip or whipped cream if you desire.
Cream the sugar and shortening until no sugar grains are left. Mix dry ingredients. Fold in beaten egg yolks. Add buttermilk and dry ingredients alternately. Fold in stiffly beaten egg whites. Add flavorings. Bake in greased Bundt pan for 1 hour and 15 minutes, or until done. Can be glazed. This cake is better the second day.
Mix sugar and water until dissolved. Set aside. In another bowl mix shortening and flour until crumbly, add water mixture. Divide dough into 20, 1/2 lb. balls.
Cream together shortening and sugar. Add egg and beat well. Sift dry ingredients. Stir into creamed mixture and add nuts. Shape in rolls about 2 1/2-inches across. Wrap in waxed paper and chill thoroughly. Slice thin, about 1/4-inch or less. Bake 1-inch apart on lightly greased cookie sheet at 375°. Bake 5 to 7 minutes or until lightly browned. Remove at once to rack. Makes 5 to 6 dozen.
To prepare corn, boil 5 minutes. Cut from cob. Combine with remaining ingredients and simmer 20 minutes. Bring to boil. Pack in jars and process 15 minutes.
Drain salmon; remove skin and bones. Remove rind from cheese and cut cheese into chunks. Place all ingredients except garnish in food processor fitted with steel knife. Process until smooth. Place pate in serving dish. Chill several hours. Garnish. Serve with crackers, party rye or cut up raw vegetables.
Cook chicken breast, onions and garlic in large skillet with butter. Cook until chicken is tender. Add sauce, stirring and mixing well. Reduce heat and cover.
Melt all together until creamy. Pour into 9 x 13-inch pan. Cool and cut into small squares.
In a heavy sauce pan mix all cream and sugar. Bring to a boil, stirring constantly.
Make the pudding with the milk and sour cream. Mix. Great with apple slices, melon, grape, kiwi, etc.
Slice onions and saute in oil until brown and very soft. Broil livers until cooked, turning halfway through. Put onions, liver and eggs alternately through food grinder. Mix well and salt to taste.
If fresh clams are used, scrub and open them. Chop or grind clams, reserving the juice. If canned clams are used, drain, reserving juice.
Peel, core and cube pears and sprinkle with lemon juice. Mix with sour cream, honey, liqueur and ginger. Serve chilled. Do not prepare more than 1 hour or 2 in advance, as the pears will get too soft. Makes 6 servings.
Cook spaghetti according to directions. Drain. Mix Ricotta and cottage cheese with spaghetti. Pour in 9 x 13-inch pan. Press firmly with spoon. Pour sauce on top. Sprinkle with Mozzarella cheese. Cover and bake at 350° for 45 minutes to 1 hour.
Mix sugar and syrup; bring to a full boil. Add coconut, peanut butter and enough cereal to make balls. Grease hands with butter and shape into balls about the size of a walnut. Chill.
Mix Jell-O and water. Let cool. Add milk and congeal slightly in refrigerator. Add all ingredients and let set in refrigerator until time to serve.
Steam rice, 2 cups water and 1 tablespoon oil in covered saucepan or rice cooker about 20 minutes. Remove from heat and let stand another 20 minutes. In small amount of oil in wok or skillet, saute chicken until done. Remove from wok. In wok, steam carrot, celery and onion pieces in 1/2 cup water until tender and water is absorbed. Add peas and a little oil and saute a couple of minutes. Remove all ingredients from wok. Warm 1/4 cup oil in wok and dump in rice. Stir and add soy sauce. Add in previously cooked chicken and veggies. Green part of onion may be reserved uncooked for garnish.
Mix and shape into balls. Press Hershey Kisses into balls. Bake at 350° for 7 to 10 minutes. Yields 2 dozen.
Mix beans with 1/2 cup sour cream. Put them as the bottom layer in your bowl. Mix mayonnaise, sour cream and taco seasoning, then layer over the bean dip. Add a layer of lettuce, then tomatoes, onions and black olives. Add layer of salsa or picante sauce. Top with shredded Monterey Jack cheese. Serve with chips.
Depending on how many pork chops, choose size pot with tight cover. Grease bottom lightly with olive oil. Cover with a sprinkle of tomato sauce. Place a layer of pork chops; cover with thin layer of tomato sauce. Sprinkle with garlic powder, oregano, cheese, basil, salt and pepper. Place a full layer of thickly sliced potatoes (sliced across whole width of potato, not length) on top of pork chops. Sprinkle with garlic powder, oregano, cheese, basil, salt and pepper and tomato sauce. Continue procedure until you have all pork chops and potatoes in pot. Cover tightly; simmer until pork chops and potatoes are tender to the touch. Serves 2.
Bring sugar, butter and milk to a boil (medium heat). When it starts bubbling, cook about 4 minutes, stirring constantly. Remove from heat and add remaining ingredients dropping by teaspoons onto waxed paper.
Combine milk, sugar, Bisquick, eggs, oleo and vanilla; blend well. Pour in greased 9-inch pie pan. Bake at 350° for 40 minutes. Let stand 5 minutes. Sprinkle on coconut.
Combine all ingredients in a blender container and process for 15 seconds. This will make 5 servings.
Beat egg whites stiff; add sugar and baking powder and stir in crumbled Ritz crackers, nuts and vanilla. Pour in greased 10-inch pie pan; bake in slow oven 25 to 30 minutes. Let it get cold, then cover with whipped cream.
Combine oatmeal and buttermilk and let stand 5 minutes. Combine remaining dry ingredients in large bowl. Add egg and oil to oatmeal mixture and stir into dry ingredients only until moistened. Add blueberries quickly. Spray bottoms only with vegetable cooking spray 12 medium muffin cups and spoon batter into cups. Bake 20 minutes at 425°.
Mix all ingredients for filling and pour into the 2 pie crusts. Bake about 40 minutes at 375°. Remove from oven and add topping; put back in oven and bake at 400° for 5 minutes.
Combine all ingredients. Place in buttered dish, uncovered. Bake 30 to 45 minutes at 300°.
Cover cherries in fondant by shaping 2 tablespoons fondant around each cherry. Leave stems exposed for dipping. In small double boiler melt chocolate chips and paraffin. Dip fondant covered cherries in melted chocolate to coat. Place on waxed paper to cool.
Combine milk, butter, sugar and marshmallow cream in a saucepan. Cook over medium heat, stirring constantly. When mixture starts to boil, cook for 5 minutes. Immediately add chocolate chips and vanilla, stirring until smooth. Add nuts. Pour into buttered pan. Cool completely; cut into squares.