HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all vegetables well. Mix onions, celery, green pepper and pimentos. Add oil, sugar and vinegar. Just add salt and pepper to suit your taste. Set in the refrigerator overnight.
Cut margarine into Bisquick. Add cheese and dill weed; mix well. Add milk and mix until well blended. Bake as drop biscuits or in 6 muffin cups. Bake at 450° for 10 to 15 minutes until well browned.
Mix all ingredients. Spray pan with cooking spray and bake at 400° until golden brown.
Cream cheese should be room temperature. Mix sugar and cream cheese. Fold in Cool Whip. Add nuts, cherries and pineapple.
Dissolve soda in buttermilk; add to the molasses. Sift flour; measure and sift again with remaining dry ingredients. Blend slightly. Add melted shortening and beaten egg; beat well. Pour into greased 9 x 9-inch pan. I like to bake mine in a 9 x 9-inch iron skillet. Bake in oven 35 to 40 minutes at 350°.
Combine rhubarb, strawberries, sugar, flour, and salt. Mix well. Place in 9 inch pastry lined pie pan. Dot with butter. Put on top crust. Bake for 40 to 50 minutes in 400° oven. Let cool.
Fry hamburger and sausage separately. Drain well and combine. Melt cheese over the meat mixture (microwave). Spread on each slice of bread and cut in fourths. Refrigerate or freeze until ready to cook. Place on cookie sheet and broil until pizza squares brown slightly.
Cook in a saucepan for 8 minutes, soup, rice and water. Chop together celery, bell pepper and onion; saute in butter. Cook sausage and drain well. Combine all ingredients (except almonds) and place in casserole. Add 1/2 cup almonds. Bake, uncovered, at 350° for 3/4 hour.
Mix 1 stick of melted margarine and 2 cups of graham crackers. Mix together and press in bottom of 9 x 13-inch pan. Place in refrigerator. In large bowl, mix 2 cups of confectioners sugar, 1 stick of melted margarine, 2 eggs and 1 teaspoon vanilla flavoring. Beat with mixer for 15 minutes. Pour mixture over graham crackers. Slice 5 to 6 ripe bananas over mixture. Drain well 1 large can of crushed pineapple. Spread pineapple over bananas. Cover with large Cool Whip. Place cherries and nuts on top. Sprinkle coconut (optional).
Beat egg whites. Add sugar and vanilla. Stir in baking powder, crackers and pecans. Place in pie plate that has been sprayed with Pam. Bake in oven at 350° for 30 minutes. Serve with Cool Whip.
Marinate the fish filets in the combined ingredients and grill fish, onions and peppers.
Sift together flour, baking powder and salt. Cut shortening in with a pastry blender or 2 knives until it is the consistency of coarse meal. Add milk to the flour mixture. Mix well until it forms a ball (it will be sticky). On a lightly floured board, roll dough out to about 1/4 inch thick. Fold the dough in half making 2 layers and cut into rounds.
Clean turtle and cut into small pieces. Boil in salt water until very tender. Bone and save stock. Brown flour and onion in oil over low heat. Mash two hard-boiled egg yolks with cloves, cinnamon and nutmeg. Blend well and add tomato sauce. Add tomato mix and boned meat to stock. Boil 30 minutes. Add juice or wine, lemon and garlic. Add egg whites. Season with salt and pepper. Serves 4. Preparation Time: 2 hours.
Cream shortening and sugar. Add Rice Krispies, oatmeal, eggs and vanilla. Sift flour with baking powder and soda; stir into first mixture. Add coconut and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Slice berries and whip the cream. Heat water in saucepan. Pour in Jell-O and sugar and mix well. Chill in refrigerator until thick, but not firm. Mix in berries, then gently fold in whipped cream. Chill until firm.
Mix all together. Put in baking casserole and bake at 425° for 20 minutes.
Beat together eggs, sugar and butter or margarine. Add cocoa, flour and baking powder.	When mixed, pour into 16 x 11-inch pan and bake 45 minutes a 350°.
Saute celery, pepper, white and green onions in oleo. Make roux with drippings and flour. Pour roux and vegetables in big boiler. Add tomato sauce, tomatoes and seasonings. Cook for 1 1/2 hours. Add shrimp and cook 20 more minutes. Serve over cooked rice. Serves 10 to 12. This is much better if made the day before serving.
Mix well flour and brown sugar. Add shortening and blend. Reserve 2 cups for topping. Mix in pan boiling water and both syrups, then add baking soda. Add liquid mixture to crumb mixture. Blend and pour through sieve to blend. Pour batter in pan. Sprinkle with crumb topping. Bake at 350° in a 9 x 12-inch pan for 55 minutes, cupcakes for 35 minutes.
Blend dry ingredients together, cut in margarine or butter and continue to blend in lightly. Mix yogurt and milk together to make 1 cup liquid. Stir in liquid. Roll or pat out on a floured board, cut with cookie cutter approximately 2-inches in diameter. Place on lightly greased cookie sheet leaving a little space between each scone. Bake at 400° for about 10 to 15 minutes until lightly browned.
Put all ingredients into a screw-top jar and shake well. Store in the refrigerator.
In large soup pot, crumble meat in 2-quarts water and cook until meat is done. Add all other ingredients and cook on low heat, stirring occasionally, for about 45 minutes. More water or tomatoes may be added if desired.
Combine eggs, orange juice, milk, sugar, nutmeg and vanilla. Mix with a wire whisk. Place bread in a single layer in a tight fitting casserole. Pour milk mixture over bread. Cover and refrigerate overnight, tuning once. Preheat oven to 400°. Pour melted butter evenly over top. Sprinkle with pecans. Bake for 20 to 25 minutes or until brown. Serve with maple syrup and butter. Yield: 4 servings.
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved dry yeast. Combine water and shortening in a saucepan. Heat over low heat until liquids are warm. (Shortening does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add 3/4 cup flour, or enough flour to make a thick batter, eggs and mashed potatoes. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in a large Tupperware greased bowl.
Preheat oven to 450°. Combine ingredients, stirring with a fork until flour is moistened. Knead 4 to 5 times. Turn dough out on a lightly floured surface; cut with biscuit cutter. Bake on ungreased pan for 10 to 12 minutes. Brush tops with melted margarine.
Boil the first 4 ingredients 6 minutes. Put the remaining ingredients in a large bowl. Pour boiling syrup over ingredients in bowl. Beat until chocolate is melted and pour into pan. Let stand a few hours before cutting. Store in tin box.
Dissolve coffee in boiling water. Set aside to cool. Bring sugar and water to a boil, then cool. When cooled, add coffee mixture, vodka, almond extract, boiling water and vanilla. Pour into fifths. Makes 2 fifths.
Cut chicken breasts into strips and stir-fry in large pan. Add onion. Mix together soups and water. Pour into pan and bring to boil. Add fettucini. Toss and mix well. Serve.
Mix all ingredients together. Cover and marinate in refrigerator overnight or several hours. Excellent as main dish served with fruit and rolls.
Let all ingredients, except nuts, stand in bowl to soften. Mix and form ball or log shape (best to let mixture set in fridge first to get firm). Roll ball in nuts and garnish with parsley, if desired. Wrap in foil and refrigerate overnight. Serve with crackers.
Peel and divide each tomato in 6 parts and place on 4 plates. Surround with crisp salad greens. Place bean mixture over tomatoes.
Slice potatoes very thin; allow at least one per person. Layer potatoes in greased casserole with onion and cheese alternately. Pour consomme over all and bake at 350° for 1 1/4 hours. The liquid consomme should nearly cover the contents of the casserole and the casserole should be baked until potatoes are fork-tender. This is a very extendable recipe.
Preheat oven to 325°. Wash lemon. Leaving peel on, cut into small dice. Remove seeds and discard. Place in blender container. Add eggs, sugar and margarine or butter. Process well on high speed. Pour into unbaked pie shell and place pie on baking sheet. Bake 40 - 45 minutes, or until set. Remove from oven and cool on rack.
In a large bowl, toss the shredded cabbage, oil and warm vinegar. Add the remaining ingredients and toss again. Cover and refrigerate until serving time.
Spread crumbs on top of casserole. Bake at 350° for 25 to 35 minutes.
Brown steak under broiler. Place in roasting pan. Season with salt and pepper. Combine all other ingredients and pour over steak. Roast, uncovered, in a preheated 325° oven for 1 1/2 to 2 hours. Cut meat diagonally. Serve with pan juices. Makes 12 servings with 252 calories per serving.
Peel, slice garlic lengthwise and place in olive oil overnight. Six hours before dinner, cut bread into cubes of 1/2 to 3/4-inch. You should have at least 4 cups or more. Place bread on a cookie sheet and dribble with half of the olive oil mixture until all cubes are coated (the rest of the olive oil will be used on the salad). Bake at 225° for 3 to 4 hours. After this they should be golden brown. If not, turn oven to 275° for 10 minutes. Remove and cool.
Boil first 8 ingredients for one hour. Remove bones from soup. Remove meat from bones and put back into soup. Add rice to soup and cook for 20 minutes.
Combine scalded milk, butter, sugar and salt; let cool somewhat. Add dissolved yeast and blend in egg(s) and flour. Knead about ten minutes and let rise in greased bowl until double in bulk. Punch down and divide into 18 pieces. Let chill until easy to handle, then roll into ropes to form bagel. Let rise on covered board 15 minutes.
Boil potatoes until tender; let cool. Peel and mash and stir in cranberries and cinnamon. Spoon into highly greased 2-quart casserole.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and pepper. Lightly grease a mini (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
In a medium size saucepan, add cooked chicken, vegetables, gravy, soy sauce and pepper to taste. Heat until hot. Serve over hot rice and top with chow mein noodles.
Combine all ingredients except cheese. Put in a casserole dish and sprinkle cheese on top. Bake at 350° for 45 minutes. Cover with frozen onion rings. (Can use Durkee French fried onions.) Return to oven. Bake 15 minutes longer, until onion rings are slightly brown.
Combine syrup, sugar, butter and salt. Boil 5 minutes. Remove from heat. Stir in soda. Pour immediately over corn and nuts in large roasting pan. Bake in slow oven, 250° for one hour. Stir every 15 minutes. Cool and store in tightly covered container. Also freezes. Yields 5 quarts.
Brown meat. Add rest of ingredients. Pour into casserole. Bake at 350° for 30 minutes. Serve over rice.
Cook rice according to instructions and cool. Slice artichoke hearts and onions and add both to rice, including artichoke oil. Add mayonnaise and garlic powder. Refrigerate for 2 hours before serving.
Slightly beat egg; add milk and sifted dry ingredients alternately. Add sourdough starter. Stir until smooth. Add melted butter and more milk, if you like them thin.
Beat egg whites until foamy. Gradually add sugar and cream of tartar. Beat until stiff peaks form. Fold in vanilla and nuts or coconut, if desired. Drop with spoon onto greased cookie sheet. Bake at 250° for 1 hour.
Brown meat in skillet, mix in taco mix; drain grease. Break up lettuce, cut up tomatoes. Place all ingredients in bowl and mix.
Brown meat and onions until tender. Drain excess fat. Add other ingredients, except spaghetti, butter and cheese. Simmer, uncovered, for 1 hour.
Mix all ingredients and bake at 350 for 50-60 minutes in a greased 9 x 13 inch pan. Some additional cheese can be sprinkled on top of mixture the last 10 minutes of baking.
In a large bowl, combine all ingredients. Cover and refrigerate at least 45 minutes to blend flavors, stirring occasionally. Serve with hamburgers, frankfurters or grilled fish. Makes 4 cups.
Steam raw broccoli or heat frozen broccoli. Put in blender with 1 soup can water and puree. Warm cream of chicken soup and broccoli and water mixture until steamy warm. Add chunks of Velveeta, stirring until melted. Do not boil! If you like pieces of broccoli, save out a few pieces for garnish and/or to have "chunky" soup.
Add jello and boiling water together and stir. Add cream cheese, cold water and pineapple. Cool and gel. Top with whipped cream or Cool Whip.
Mix all ingredients in order. Pour into greased 1 pound coffee cans. Fill cans 1/2 full. (I use 4 cans.) Bake at 350° for 1 hour. Take bread out of cans to cool and slip back in cans. You can put lids on and freeze if you like. This is good with cream cheese.
Drain canned vegetables and rinse with water. Mix all ingredients together in a bowl. Pour dressing on the top. Chill 3 hours in the refrigerator. Serve cold.
Cream the butter, sugar and Crisco; add eggs. Add sour cream, vanilla and lemon with dry ingredients. Bake at 350° for 1 hour and 15 minutes or until done.
1. Combine first 6 ingredients in a large zip-lock bag. Add fish to bag, seal and marinate in oven refrigerator for 30+ minutes.
Cocoa Recipe: In a saucepan, mix sugar, cornstarch, salt and cocoa. Gradually stir in milk and eggs; cook slowly until thick. Remove from heat. Stir in vanilla and butter.
Spread oats in a shallow pan, and bake at 400° for 6 minutes or until lightly browned. Remove from pan; set aside.
Heat oven to 350°. Have ready a tube pan, 10 x 4-inch, but do not grease. Measure flour by dip-level pour or by sifting. Sift flour and first amount of sugar together to blend. Combine egg whites, cream of tartar and salt in a large mixing bowl. Beat until foamy.
In small saucepan, combine sugar, water, corn syrup and salt. Stir until sugar dissolves. Cover and bring to a rolling boil. Remove lid. Place candy thermometer in pan and cook to 250°. Add food coloring and continue cooking to 300°. Remove from heat at 285° to 290° as temperature will continue rising to 300°. Let cool a few minutes. Add flavoring oil and cover 5 more minutes. Pour into a buttered 7 x 10-inch pan. Cut with shears into strips as soon as cool enough to handle. Then cut into small pieces and dust with confectioners sugar. This will keep them from sticking together.
Mix all together by hand. Bake in ungreased pan at 300° for 30 minutes.
In a large mixing bowl, cream margarine and sugar. Add eggs, one at a time. Beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda, and salt; add to the creamed mixture alternately with buttermilk. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 50 - 55 minutes or until cake tests done. Cool in pan for 10 minutes before removing to wire rack.
Heat oven to 350°. Stir together flour and baking soda. In large bowl, beat shortening, sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by teaspoon onto greased baking sheet. Bake 8 to 10 minutes; cool slightly. Remove from cookie sheet and cool. Makes about 5 dozen.
Cook beef and drain. Add ground beef, salt, oregano, pepper, dry bread crumbs or crackers, tomato sauce, onion and green peppers and stir well. Spoon mixture into pie shell. Combine egg, milk, dry mustard, Worcestershire sauce, cheese and chili sauce. Spread over meat mixture. Bake at 425° for 30 minutes. Combine tomato sauce (remaining and half of chili sauce). Heat and serve.
Mix ingredients well and serve with a tray of raw, fresh vegetables (carrots, broccoli, cauliflower, celery, etc.).
In a large pot sprayed with Pam, put all chopped vegetables. Cook at medium heat about 2 minutes, stir occasoinally to keep from browning. Add chicken and 1/2 cup of water. Cover and cook at medium heat until chicken is done, about 30 to 45 minutes. Serve with rice.
Cook frozen vegetables in small amount of water just until tender. Drain. Combine vegetables with water chestnuts and mushrooms. Combine soup, sherry, Worcestershire sauce, liquid red pepper sauce and cheese. Mix well. Toss this mixture with the vegetables. Bake, uncovered, in 2-quart casserole in a 350° oven about 40 minutes. Stir occasionally. Sprinkle with crumbs just before serving. Serves 10 to 12.
Wait until you are ready to drink, then add 1 quart of 7-Up and 1 quart of ice cream (vanilla).
Mix potatoes, eggs, celery, and green onion. Add salt, pepper, and dressing while still hot. Put in the refrigerator overnight. Before serving add equal amounts of sour cream and mayonnaise. Chill and serve.
Mix dry ingredients. Add eggs, apples, nuts, coconut or raisins. Bake at 350° for 35 minutes. Use a 13 x 9-inch cake pan. Cut in small blocks and serve with whipped cream or Cool Whip. This recipe gets no shortening.
Mix all ingredients together well. Shape and bake, uncovered, at 350° for 1 1/2 hours. Remove from oven and drain off excess fat.
Heat oil in a heavy skillet. Add barley. Stir until browned. Add onions, broth and dill. Bring to a boil and cover. Bake at 400° until barley is tender and liquid is absorbed (40 minutes). Fluff with a fork to serve.
Cream all ingredients together. Be sure they're mixed well. Form into balls and roll in chopped pecans. Serve with assorted crackers.
Spread 1 can crescent dinner rolls in jelly roll pan (15 x 10 x 1-inch). Seal perforations. Bake at 375° for 10 minutes. Combine cottage cheese, egg and Parmesan cheese. Spread on baked crescent rolls. Brown meat and onion; add basil and tomato paste. Place meat mixture on cheese mixture. Top all with 1 can crescent dinner rolls, arrange triangles to fit. Bake at 375° for 15 minutes. Remove from oven. Top with Mozzarella. Turn off oven and return to oven for 3 or 4 more minutes.
Stir all ingredients until well mixed. Roll into small balls and place on baking sheet. Press with fork. Bake at 375° about 10 minutes, until brown. Let cool.
Mix cake mix, egg and Cool Whip together. Make into balls (small or large) depending on size cookies you want. Roll in powdered sugar and place about 1 1/2 to 2-inches apart on lightly greased cookie sheet. Bake at 350° until golden (about 10 to 12 minutes). Remove from cookie sheet to cool on rack. Cookies should be soft and chewy. Very good!
Cut orange slices, dates and pecans in small pieces; dredge in part of flour. Pour melted butter over brown sugar and cream. Add eggs one at a time to mixture; beat well after each addition. Sift flour, salt and baking powder together. Add dry ingredients, a little at a time, until well mixed. Add vanilla, orange slices and dates and mix well. Pour in a 13 x 9-inch pan. Bake in preheated oven at 350° for 35 to 40 minutes. Let cool and cut in squares. Roll squares in powdered sugar (optional); very good.
Combine sugar, Cajun seasoning, pepper and Worcestershire in a shallow dish; add brisket, turning to coat both sides. Cover; chill 8 hours.
Mix ingredients together and pour into 10 x 15-inch pan that is greased and lined with wax paper. Bake for approximately 30 minutes. Turn pan upside down and remove waxed paper before contents cool. Cut in squares. Yields about 36 squares.
In a large pot, cook beef, onion and garlic over medium-high heat, stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat. Stir in seasoning and cook 1 minute. Add tomatoes with their liquid and water and tomato sauce. Bring to a boil; reduce heat and simmer 1 hour or more, stirring occasionally. Stir in beans, olives, mushrooms and salt. Serve with chopped green onion and shredded low-fat cheese.
Line a large baking dish with pie crust, with enough left for a top on cobbler. Prick crust. Pour peaches with juice and sugar in crust, mix gently. Crush crackers not real fine, add to peaches. Cut butter into small pieces; add to peaches. Leave this juicy. Top with crust and dot with more butter and sprinkle with sugar. Bake at 350° until done, about 30 to 40 minutes.
Heat 3 cups milk and chicken base slowly over low heat until hot. In a separate bowl, mix together 1 cup milk, corn starch and white pepper. Slowly add corn starch mixture to saucepan and bring just to boiling. Stirring constantly, simmer gently for an additional 2-3 minutes. Makes 1 quart.
To slightly beaten egg yolks, add 1/2 cup sugar, pumpkin, milk and spices. Cook until thick in double boiler. Soften gelatin in 1/4 cup cold water and add to hot pumpkin mixture. Mix thoroughly and let cool. Beat egg whites with remaining 1/2 cup sugar and fold into cool pumpkin mixture. Pour into baked pie shell. Chill before serving. Makes 1 pie.
Mix sugar and eggs. Pour in oil and mix at medium speed until there is no visible trace of oil (at least 3 minutes). Add flour, soda, salt and spice. Mix until blended, then add pumpkin mix at low speed until well blended. Pour into greased tube pan and bake in preheated 350° oven for 1 hour. Delicious with cream cheese icing.
Remove skin from chicken; cut into 1/2 x 2 1/2-inch strips. Heat 2 tablespoons oil in skillet. Saute chicken until cooked; remove from pan. Add oil to skillet, if necessary. Saute green pepper and onion until crisp-tender. Return chicken to vegetables. Add apple and heat thoroughly. Combine remaining ingredients; add to apple mixture and cook until sauce thickens. Makes 2 to 3 servings.
Soak beans overnight or boil for 2 minutes and let soak 1 hour. Brown meat well on all sides. Saute onions until limp and lightly browned. Add garlic, salt, chillies, cumin and chili powder. Return meat to pan. Add beans, including the liquid. Cover and simmer slowly until beans are almost tender, about 2 hours, adding water if needed to keep beans covered. Add tomato sauce and cook until beans are tender, about 1 hour longer. Serves 6.
Drain pineapple, saving juice; set aside. Brown pork in oil in large pan; stir in water. Cover and simmer while preparing other ingredients. Combine sugar, starch and salt in bowl. Stir in pineapple juice and vinegar mixture into pork. Cook, stirring constantly, until smooth and thickened. Add pineapple, green pepper and onions. Cook 2 to 3 minutes. Serve over rice.
Heat chocolate in heavy saucepan over low heat, stirring occasionally until chocolate is melted. Remove from heat. Beat egg yolks slightly; stir with vanilla into melted chocolate. Beat egg whites and cream of tartar in 2 1/2 qt. bowl until foamy. Beat in sugar, 1 tbsp. at a time. Continue beating until stiff and glossy. Stir about 1/4 of the meringue into chocolate mixture. Fold into remaining meringue. Beat whipping cream in chilled small bowl until stiff. Fold into chocolate mixture. Spoon into dessert dish. Refrigerate at least 2 hours. Top each serving with additional sweetened whipped cream and grated chocolate if desired.
Make brine of a proportion of 2 cups salt to 1 gallon water. Boil and pour over pickles boiling hot. Let stand one week.
For Microwave: In large 2 to 3-quart Pyrex mixing bowl, rub top of bowl with stick of butter. Put remaining butter in bottom of bowl and carefully pour the sugar-salt mixture on the butter. Pour water on top. Microwave 8 minutes. It will not be done at this time. Add additional time in 30 second increments. You must open the door of oven every 30 seconds and look in. The candy is done when it turns caramel brown color. Never stir this candy. Place foil on cookie sheet. Top with nuts and pour candy over nuts. Have the foil and nuts ready before you start your 8 minutes in the microwave. Don't scrape the bowl! Set at room temperature for 15 minutes. Melt chocolate for 1 1/2 minutes and pour over toffee. Chill and break into pieces.
Melt butter. Add pepper and onion; cook until soft. Add flour. Stir until well blended. Add salt and milk slowly. Stir constantly until thick and smooth. Bring to a boil 2 minutes. Add tuna and lemon juice. Pour into a large baking dish and cover with Cheese Rolls.
Mash bananas and begin to add all the other ingredients. Then put in can and freeze.