HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and boil until thick over low heat. Add about 3/4 pound powdered sugar. Will frost a 9 x 13-inch cake.
Sift together flour, soda and salt. Cream butter. Gradually add sugar, creaming well. Add egg, crushed pineapple and vanilla. Mix well. Stir in sifted dry ingredients. Turn into 9-inch square pan, greased and floured on bottom. Combine coconut and packed brown sugar and sprinkle over batter. Bake at 350° for 35 to 40 minutes.
Clean legs from skinned bull frogs. Sprinkle liberally with salt and pepper. Combine milk and egg; beat well. Dip legs into egg mixture; then coat well with flour. Place in medium hot melted Crisco. There should be at least one-inch of grease, as legs are best when fried rather quickly, about 4 to 6 minutes, turning once. Drain on absorbent paper. Serves 4 to 6. Smaller legs are more tender.
Dip chicken in melted butter. Place in baking dish. Top with sour cream. Cover with cracker crumbs. Salt and pepper. Bake at 350°, covered and 10 minutes uncovered.
In 3-quart container, heat olive oil. Saute onion and green pepper. Set aside. Brown meat; drain and add to onion mixture. Mix thoroughly. Crush tomatoes. Remove pulp. Add to mixture. Add tomato paste, water and all seasonings. Bring to slow boil. Be careful not to burn. Lower heat and allow to cook down about 1-inch from top of container or until sauce thickens to your liking. Makes about 6 cups. Serve over hot pasta.
Fry hamburger, drain off grease. Add salsa and simmer for 15 minutes. Heat refried beans, cook corn tortillas or heat flour tortillas. Add meat to tortillas, beans, vegetables and sour cream. Enjoy.
Blend the milk with the next 4 ingredients until slightly thickened. Add enough food coloring to give the mixture a pleasant pale green color. Pour into prepared 8-inch graham cracker crust and chill for 6 hours before serving.
Drain pickles; RESERVE 3 CUPS JUICE. Add 1 1/2 cups sugar and 4 drops Tabasco to this juice and store in refrigerator. Put a layer of pickles back into the jar. Sprinkle 1 cup of sugar, 1/5 of the garlic and 1 teaspoon Tabasco on the pickle layer. Do this 5 times. Put the lid on the jar and turn it upside down. Turn it every day for 5 days. Separate into pint jars. This will fill 7 pints. Pour the juice to the top of the jars; put on the lids and refrigerate.
Crumble cookies and put in pie plate. Mix in butter and press down. Freeze for about 30 minutes. Mix ice cream for about 20 seconds. Mix peanut butter and Heath bar into ice cream. Put on cookie sheet. Freeze for about 4 hours.
Dissolve sugar in vinegar, stir in oil. Add other ingredients. If desired, add mushrooms, olives, pepperoni, chunks of cheese, etc. to make like an antipasto. Refrigerate for 24 hours before serving.
Empty crumbs into bowl. Stir in salad oil with a fork or pastry blender. Cover and keep in refrigerator to use as needed. Use about 1/2 cupful per 2 1/2 pounds cut up chicken. Season it to suit yourself (onion salt, m.s.g., paprika, pepper, garlic powder, celery seed, bouillon powder, dried herbs, etc.).
Combine the milk and Italian seasonings in a bowl. Add the biscuit mix; blend according to package directions. Roll out 1/2-inch thick on a floured surface; cut with a round, 2-inch biscuit cutter. Place around the outer edge of a grill. Cover loosely with aluminum foil, shiny side down. Grill for 5 minutes. Turn and grill 2 minutes longer, or until lightly browned. Makes 12 to 14 biscuits.
Beat egg whites until stiff. Fold in other ingredients. Turn into baking dish. Bake at 350° for 45 minutes or until firm. Cool. Serve with whipped cream or vanilla ice cream.
Combine all ingredients except chicken in a deep bowl. Add quartered chicken pieces and marinate in refrigerator for at least 12 hours, turning occasionally. Remove chicken from marinade and place on grill over low coals. Cook until tender, turning and basting with marinade.
Mix and cook until thick. Pour into a baked pie shell and cool. Top with Cool Whip.
Mix all ingredients together. Bake 1 hour at 350° in a loaf pan.
Place meat, fat side up, on a rack in a shallow baking pan. Score top of ham in a diamond pattern. Insert whole cloves in center of patterns. Bake, covered, in a 325° oven for 1 hour.
God uses broken things. It takes broken soil to produce a crop, broken clouds to give rain, broken grain to give bread and broken bread to give strength. It is the broken alabaster box that gives forth perfume. It is Peter, weeping bitterly, who returns to greater power than ever.
Combine sugar, water, Karo, salt and peanuts. Cook until the peanuts almost stop popping. Then turn off the fire and add butter and soda. Pour into greased pan.
Bring crushed pineapple and juice to a boil. Remove from heat, then add Jell-O. Cool. Add cottage cheese and Cool Whip. Pour into a dish. Cover and chill.
Press in 10 x 8-inch pan and bake at 350° to a light brown. Check every 15 minutes. Let cool.
Cook and stir pork, onion and green pepper over medium heat until pork is done, about 10 minutes. Drain. Prepare tortillas as directed on package. Spoon about 3 tablespoons beans down center of each tortilla. Divide pork mixture among tortillas. Top with lettuce. Fold 2 opposite sides of each tortilla over filling. Fold 1 end up and about 1/4 over folded sides. Serve with taco sauce, if desired.
Blend oats until fine. Remove from blender. Blend remaining ingredients (except flour) until smooth. Stir together all ingredients. Roll dough between hands to form into sticks (use flour on hands to keep from sticking). Bake at 350°.
Combine ingredients (makes 1 dry quart when mixed). Add to hot water according to desired taste.
Tear beef into small pieces. Melt butter or margarine in frying pan or saucepan. Add beef. Saute until beef is hot and turning brown. Sprinkle flour and pepper over beef. Stir to coat meat. Add milk slowly while stirring. Cook and stir constantly over low heat until mixture thickens and boils. Serve over toast or mashed potatoes. Makes 6 servings.
Select whiting, flounder or blackfish. Wash and place in cold water to cover. Chop celery and onions fine. Add these, bay leaf and salt to cut up fish. Bring to a boil; simmer 20 minutes. When cool, bone and skin fish. Strain broth. To broth, add diced potatoes. Boil until potatoes are done. Add fish, cream and milk. Simmer 5 minutes; serve with crackers.
Melt margarine in large baking dish. Combine flour, sugar and milk. Pour over margarine in dish. Heat fruit with 1/4 cup of sugar if it isn't presweetened. Pour over batter. Bake at 400° for 30 minutes or until golden brown. Yield: 6 to 8 servings.
Prepare stuffing mix according to package directions. Put in 13 x 9-inch pan. Top with chicken and sprinkle cheese on top. Mix soup, mayonnaise, onion, celery and milk. Pour over cheese. Bake in oven at 350° for 30 minutes.
Pour liquid smoke over the meat. Salt meat on both sides with celery, garlic and onion salt. Cover and refrigerate overnight. Drain. Sprinkle with salt, pepper and Worcestershire sauce. Bake at 275° covered for 4 hours. For the fifth hour of baking, pour on 1 bottle barbecue sauce and bake uncovered.
Mix all ingredients; place into ice cream maker. Make as usual, but will not usually stop ice cream maker. Ready in about 45 minutes. This recipe will be soft and will refreeze well.
Cook manicotti shells according to package directions. Drain and rinse with cold water, then drain well again. Steam celery, green pepper and onion until slightly tender.
Prepare cake as directed. Pierce warm cake with toothpick. Pour condensed milk and caramel topping over cake. Spread on whipped topping. Sprinkle with candy bars.
Melt butter in an 8 x 8 baking pan. Mix flour, sugar and milk; pour over melted butter. Add 1 pint sweet fruit or 1 can of pie filling of your choice. I like Thank You brand the best because of the thickness (peach, blackberry, apple). Bake at 450° until brown.
Melt 1 stick of butter. Add graham cracker crumbs. Work until moist. Press into bottom of 9 x 13 x 2 pan.
Preheat oven to 350°. Mix ingredients in order listed. Line cookie sheets with tinfoil. Drop 1/2 teaspoon batter onto cookie sheet spacing two inches between. Bake 8 to 10 minutes. Cool on foil on cake racks, peel from foil when cooled.
Cream together butter and sugar. Add yogurt, eggs and vanilla. In another bowl blend baking powder, soda, salt and flour. Mix in yogurt mixture. Fold in lemon rind. Preheat oven to 350°. Grease and flour a Bundt or tube pan. Pour in batter. Bake 45 minutes until done. Let cool 10 minutes in pan.
Melt butter over medium heat; stir in sugar until dissolved. Add dates and continue cooking. Add milk, salt and eggs to mixture; cook and stir 2 minutes. Add vanilla, nuts and Rice Krispies to mixture; cool slightly. Roll in chopped coconut; place on wax paper and refrigerate.
Mix first 6 ingredients together; pour into a 9-inch pie pan. (I use aluminum, lightly greased.) Bake in a 350° preheated oven for 10 to 15 minutes. When cool, ice with whipped cream.
Combine margarine, brown sugar and syrup in medium saucepan. Bring to full boil over medium heat, stirring constantly. remove from heat and add baking soda. Stir well. While previous mixture is heating; mix Crispix and nuts together in microwave safe container. Pour boiling mixture over Crispix mixture and stir to coat. Microwave on high for 5 minutes. Stirring every 1 to 1-1/2 minutes. Spread out to cool. Break up. Store in airtight container.
Use as many potatoes as needed. Peel and rub each in olive oil. Slice about 1/2-inch thick, not all the way through. Sprinkle with oregano and parsley flakes. Bake at 350° until done. Cover before baking with aluminum foil. Salt and pepper to taste.
Simmer (cover) slowly until meat is tender enough to mash. Serve on buttered toast buns.
Crumble up graham crackers and sprinkle in a 9 x 11-inch pan. Melt butter and mix with cracker crumbs. Alternate pouring layers of the 3 bags of chips. Pour Eagle Brand milk over the top. If desired, sprinkle coconut on top. Bake at 325° until chips have melted. If mixture is too runny, let sit or put in refrigerator to harden. This recipe is rich and quick. It can also be frozen and saved.
Brown hamburger and onion. Drain and place in pan of pork and beans. Sweeten with brown sugar - sweeter the better. Some might not like it too sweet.
Mix first four ingredients and gradually add water. Roll out or press onto pizza pan. Make sure crust is up edges of pan.
In a 2-quart microwave-safe casserole dish, combine green onion, celery, pepper, carrots and margarine. Cover. Microwave on Full power for 3 minutes. Drain. Stir in peas, bean sprouts and mushrooms. Cover. Microwave on Full power for 2 to 3 minutes until vegetables are tender-crisp. Drain. Mix soy sauce and ginger and pour over vegetables. Microwave on Full power 1 minute. Serve with rice. Makes 4 servings.
Beat cream cheese, powdered sugar, cinnamon & vanilla with mixer. Store in airtight container in refrigerator. Serve at room temperature with the brownie nut bread in this cookbook.
Flour and grease baking pan (9 x 13-inch). Mix all ingredients. Bake 50 minutes at 350° (preheat oven).
Line an 8 inch square pan with foil, extending foil over edges. Lightly butter foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat; stir in frosting. Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan. Refrigerate until firm. About 1 hour. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.
Stir spices into peach juice in saucepan; bring to a boil. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally. Remove saucepan from heat and cool. In large bowl, combine pears, apricots, cherries and brandy. Pour cooled spiced syrup mixture over fruits. With rubber spatula, gently toss mixture to mix well. Cover and refrigerate overnight. Before serving, stir in banana chunks. Makes 12 servings.
Beat margarine and brown sugar until creamy. Add dry ingredients. Remove 1 cup and set aside. Add sour milk with soda to remainder of mixture. Add egg and vanilla. Grease 9-inch round or square pan and fill. Add crumb topping and bake at 350° for 45 minutes until toothpick can be removed clean.
Combine cream cheese, sour cream, brown sugar and ground cinnamon in a small bowl; beat at low speed with an electric mixer until smooth. Stir in apple and pecans. Cover and refrigerate. Serve with gingersnaps, shortbread cookies or pound cake. Yields 1 1/2 cups.
Bring to boil; remove from heat and set in pan of cold water until cool. Do not drain. Put in containers and freeze.
In a 2-quart casserole, combine all ingredients except chives. Cook on High for 4 1/2 minutes until bubbly, stirring twice. Top with chives. Serve hot or cold. Serves 4 to 6.
Slit open one side of the skin of the banana. Fill the crack with bits of marshmallows and chocolate chips. Wrap each banana in aluminum foil and heat in a 400° oven for 7 minutes. Eat with a spoon straight out of the skin.
In medium pot, heat butter until foamy. Add flour and stir well with wooden spoon. Cook on low heat for 1 minute. Slowly add both broths, whisking until thickened. Add cream, tomato paste, tomatoes and basil. Cook on low heat 4 to 5 minutes. Add salmon, salt and pepper. Cook 3 to 4 minutes (until salmon is cooked). Do not boil!
Drain the green beans. Grease a 9 x 13-inch baking pan. Slice potatoes and layer on bottom, then layer green beans, next add thick onion slices and spread soup on top. Place chops on top, then sprinkle Worcestershire sauce over all. Season to taste with salt and pepper. Bake, uncovered, in a 400° oven for 1 hour.
Boil kielbasa with 1/2 cup water. At first boil, then simmer 10 minutes. Drain and cut into 1 1/2-inch slices. Cook red pepper and onion until soft.
Pour boiling water over quick oats (let stand 20 minutes). Add oleo, brown and white sugars. Beat well. Add eggs and vanilla. Beat well. Blend flour, soda, salt and cinnamon; add to mixture. Beat thoroughly. Bake in medium size loaf pan. Bake at 350° for 30 to 35 minutes.
The night before, place all 6 ingredients in a jar and cover tightly. Shake until well blended. Refrigerate.
Melt butter in a pie plate. Add pecans to pie plate and roll them in the butter. Roast for 2 minutes on High in microwave. Take out and stir. Do the same thing 3 times. After they have cooled, add just a little seasoned salt.
Dissolve jello in boiling water. Add vinegar and salt. Drain pineapple and add enough water to equal 2 cups. Add jello mixture. Chill. When thickened, fold in cheese, carrots, pineapple and pecans. Pour into mold that has been rinsed in cold water. Chill until firm. Unmold on a platter and serve plain or make a dressing of mayonnaise and sour cream.
Blend bananas with orange juice. Mix with fruit juices, sugar and water. Freeze in containers that fit in punch bowl. Two hours before serving, put frozen juice in punch bowl and pour ginger ale over it.
Boil chicken. Cube all meat. Mix together chicken, sour cream, soup, chiles and cheese. Layer mixture between corn tortillas and top with more Cheddar cheese. Bake at 325° for 45 minutes to 1 hour.
Mix first 5 ingredients together in large bowl. In a flat casserole or lasagne pan, put a layer of Doritos and a layer of mixture. Put more Doritos on top, then cover with grated cheese. Bake in a 400° oven for 20 minutes or until cheese melts.
Mix ingredients well. Bake in sheet cake pan or layer cake pans. (Best if pans are sprayed with Baker's Joy.) Bake at 350° for 1 hour; keep checking on cake.
Dissolve gelatin in boiling water; fold in thawed strawberries and juice. Add pineapple with juice along with nuts. Pour half of mixture into 12 x 8 x 2-inch glass dish; chill until firm. Spread top with sour cream. Gently spoon remaining half of gelatin mixture on top of sour cream. Chill until firm.
Dip washed and dried chicken in melted butter. Dredge in a bowl of dressing mix, cheese and crumbs. Bake, uncovered, in greased baking dish at 350° for 45 minutes.
Sift flour, salt, soda and cinnamon together; stir in sugar. Beat eggs and add with remaining ingredients, stirring just to mix well. Bake in two greased and floured 9x5x3 inch loaf pans at 350 degrees for 1 hour.
Cream butter and sugar. Mix in eggs. Feed in bread and milk. Add pineapple and mix well. Bake in 9 x 13-inch pan 1 hour at 350°.
Make white sauce of butter, flour, milk, cream, salt and pepper. When thick, add cheese, mushrooms and pimentos and cook 2 minutes. Add potatoes, diced very small and cook 2 more minutes. Put in buttered casserole dish. A half hour before serving, cover top well with croutons. Sprinkle top with paprika. Heat in 325° oven 30 minutes or until croutons are brown. Dot with parsley and serve. Can make day before and heat just before serving.
Combine corn, carrot, onion and olives. Add eggs, salt, pepper, sauce and 1 cup bread crumbs. Pour into 1-quart casserole. Toss remaining crumbs with margarine and sprinkle over corn mixture. Bake in 350° oven 50 minutes. Let stand 5 minutes before serving. May be garnished with additional sliced ripe olives. Serves 6 to 7.
Cook spinach in 1/2 cup water for 8 minutes. Drain. Stir in sour cream, onion soup mix and sugar. Cook for 3 minutes. Serve.
Separate each graham cracker into four sections. Arrange in a glass pan with edges touching. Melt butter in a saucepan, stir in sugar and pecans. Bring to a boil, cooking 3 minutes, stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes, remove from pan and let cool on wax paper.
Cook manicotti according to package directions; drain. Mix the 2 cheeses together. Stuff shells with cheese; line bottom of square baking dish with them. Pour can of sauce on top. Spread remaining cheese on top. Bake at 350° for 15 minutes, or until cheese melts.
Mix all together and bake in Bundt pan on 350° for 40 minutes or until cake tester comes out clean.
In a large mixing bowl, combine eggs and milk; mix well. Add corn, green pepper, onion, parsley and seasonings. Turn into a buttered 1 1/2-quart casserole. Bake in a 350° oven for 1 hour or until firm. Serves 6.
Combine sugar and shortening; beat until creamy. Add molasses and sour milk, mixing well. Combine ginger, soda, cinnamon and salt with flour and add gradually to creamy mixture, then add vinegar and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° to 375° for 12 to 20 minutes. (Baking time and temperature will depend on your oven.) Makes 4 to 5 dozen.
Put chopped chicken in casserole dish. Put egg onto and mix all other ingredients together and pour over and bake at 350° until brown.
Boil together sugar, peanut butter and honey; remove from heat. Add Rice Krispies and marshmallows, if desired. Put in 9 x 13-inch buttered pan.
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 400°. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown (roll thicker for a softer cookie). Makes about 3 dozen 2-inch cookies.
Cook pasta according to package directions. Drain and cool. Add other ingredients and toss lightly. Better if refrigerated overnight before serving.
Tie spices in a bag. Place ingredients in large saucepan. Slowly bring to a boil. Simmer for 20 minutes. Garnish with orange slices. Serve from a crock mixing bowl.
Mix first 5 ingredients in 9 x 9 x 2-inch dish. Add milk, oil, vanilla and nuts. Mix to make batter. Sprinkle over this the brown sugar and cocoa combined. Gently pour boiling water over the top. Microwave for 8 to 10 minutes (High), turning dish after 4 minutes. Chocolate syrup will go to the bottom. Serve with ice cream and spoon sauce over ice cream.
Soften loaves of bread. Cut up into 1-inch pieces. Roll into cinnamon and sugar mixture. Place in Pam sprayed Bundt pan, piece by piece.
Preheat oven to 375°. Salt and pepper pork chops to taste, then place 4 in bottom of ovensafe pan. Slice enough potatoes to cover pork chops, then top with sliced onion. Pour soup that has been diluted with water over onion layer. Repeat for next 4 chops. Cover and bake for 1 hour or until chops are tender.
Break bread into milk; soak. Combine other ingredients except butter, tomato sauce and oregano. Drain off excess milk from bread and mix bread into meat mixture. Shape into a loaf and place in a baking dish. Dot with butter and place sheet of waxed paper loosely over dish to prevent splattering. Cook 5 minutes; turn dish. Cook 5 minutes more on High. Remove paper; add tomato and oregano. Cook 10 minutes more Let stand 5 to 10 minutes before cutting.
Melt butter; mix with salt and Worcestershire sauce. Mix the remaining ingredients, except M&M's. Stir in sauce. Mix until all pieces are coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Then add M&M's.
Combine green beans, mushroom soup and almonds. Put into greased casserole dish. Sprinkle on top the dry stuffing mix. Pour over top the 2 tablespoons oleo. Bake at 350° for 20 minutes, uncovered.
Shape the first 4 ingredients into balls and place on cookie sheet on wax paper or foil. Refrigerate until firm. In top of double boiler over simmering water, melt semi-sweet chocolate chips and shortening. Pour into small bowl. Remove balls from refrigerator. Insert toothpicks into balls and dip into chocolate. Place on waxed paper; return to refrigerator until set and firm.
Mix together cream cheese and brown sugar. Make flat patty in center of tray. Pour caramel topping over patty and sprinkle with pecans. Arrange apple slices around patty.
Mix all ingredients and pour into uncooked pie shells and bake for 35 to 40 minutes at 350°.
Peel, cook and mash potatoes. Add sour cream, cream cheese, garlic and regular salt. Whip. Put in greased baking dish and sprinkle with paprika. Bake for 45 minutes at 350°.
Slice unpeeled potatoes into wedges (12 to 14 per potato). In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450° for 20 to 25 minutes or until golden brown and tender. Yields 6 to 8 servings.
Combine all ingredients in 1-quart casserole. Cook, covered, on Full power for 2 or 3 minutes or until bubbling; stir 2 or 3 times with wire whip during cooking time. Cool.
Melt butter and combine with graham cracker crumbs. Mold into the bottom of a 12 x 12-inch pan. Layer coconut on top of graham cracker crumbs. Layer chocolate chips over coconut. Drizzle Eagle Brand over entire mixture. Bake at 350° for 30 minutes.
Add sugar, molasses and egg to oil and beat well. Sift dry ingredients together. Add to first mixture and mix well. Chill several hours. Form 1-inch balls; roll in sugar and place 2 inches apart on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields 4 to 5 dozen.
Mix eggs, pepper, mustard, onion and parsley. When all mixed, add salad dressing and crab meat. Mix and shape for cakes and fry until brown in oil.
Brown beef and drain. Add tomato sauce, pepperoni and mushrooms and simmer for 20 minutes. Lightly grease a 2-quart casserole. Layer dish with half of noodles, half of mixture, half of Cheddar cheese and half of Mozzarella cheese; repeat except for cheeses. Bake at 300° for 25 minutes. Remove and place rest of cheese on top and cook for 5 minutes.
Preheat oven to 325°. In medium mixing bowl, beat cream cheese until light and fluffy. Gradually beat in sugar, lemon juice and vanilla. Add egg, beating well. Place tart crusts on baking sheet and pour in filling. Bake 15-20 minutes.
Cream butter, add sugars gradually, beat well. Add eggs, peanut butter, syrup, vanilla; beat well. Add oats, soda, and salt. Stir well. Add remaining ingredients. (Dough will be stiff.) Drop dough 4 inches on greased cookie sheet. Lightly press onto cookie sheet. Bake at 350 degrees for 12 - 15 minutes. Center of cookies will be soft.