HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter, lemon juice, parsley, salt and pepper. Serve over seafood. Makes 1/2 cup.
Cook berries and sweeten to taste. Mix sugar, flour, baking powder and eggs; sprinkle over berries. Add the oleo divided into pieces. Bake at 350° for 45 to 55 minutes until golden brown on top. You can also use this for peach cobbler.
Saute garlic in olive oil. Add tomatoes, oregano leaves and 1 tablespoon chopped parsley. Simmer for 45 minutes to 1 hour, stirring occasionally.
Simply puree all ingredients until smooth. Serve with toasted pita, Melba, carrots, etc.
1st layer: Line pan with Frito Lay Jalapeno Bean Dip.
Saute onion and mushroom until "limp" in butter. Add rice and broth. Bring to a boil; cover and bake in 350° oven for 20 minutes.
Season chicken with a mixture of cumin and flour. Saute in butter until lightly browned. Remove from pan and set aside. Add garlic, bouillon cube, water and chilies to the pan. Cook until liquid has almost evaporated. Stir in sour cream. Return the chicken to the pan; cover and cook 10 minutes over low heat. Sprinkle with cheeses; cover and simmer another 5 minutes. Serve with rice. Serves 4.
Saute onion and brown beef over medium heat in shortening and oleo. Add remaining ingredients with seasonings. Bring to a boil and then simmer for 15 to 20 minutes or longer as desired.
Combine oats, flour, sugar, butter, cinnamon and nutmeg. Mix together with wooden spoon until crumbly. Place apple slices in a greased 9 x 13-inch pan. (Pour a little maple syrup over apples for extra taste.) Top with oat mixture. Bake in preheated oven at 350° for 40 minutes. Serve warm or cold.
Press cream cheese in bottom of 9-inch pan. Combine rest of ingredients (except corn chips), reserving 1/2 cup of Mozzarella cheese. Spread over cream cheese. Top with remaining 1/2 cup Mozzarella cheese. Bake at 350° for 15 minutes. Dip corn chips in dip.
Rinse and drain beans. Combine beans and onion. Combine remaining ingredients and stir until sugar dissolves. Pour over beans and onion. Chill overnight.
In saucepan, melt 2 tablespoons butter. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. Return to heat; cook until thickened. Add remaining 2 tablespoons butter and lemon juice. Blend several tablespoons of the hot sauce with the beaten egg yolks, then gradually add to sauce mixture. Cook over low heat until smooth and thick, stirring constantly. Do not boil. Makes 1 1/2 cups.
Heat sugar and Karo. Add to beaten eggs. Add butter, pecans and vanilla flavoring. Pour into an unbaked pie shell. Bake at 325° for approximately 1 hour or until firm.
Cut beef steak in approximately 1 1/2-inch strips. Cut just enough bacon to fit around each piece of steak. Secure with toothpicks. Put flour and salt and pepper to taste in bag and shake. Deep fry until bacon is done. Mmmmmm.
Drain corn, putting liquid with eggs, milk, salt and pepper. Beat until well mixed. Add crackers and cheese. Pour into a buttered baking dish. Bake in 350° oven for 30 to 40 minutes or until set.
Cream butter with brown sugar until light and fluffy. Add molasses and egg. Beat well. Sift flour, baking soda, ginger, cinnamon and cloves. Add flour mixture to batter and beat well. Roll into 1-inch balls. Dip ball into sugar and arrange, sugar side up, 2-inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes until cracked on top.
Saute onions in melted butter. Add shrimp and cook until pink. Add soup, water and potato. Season with salt, pepper, bell pepper and Kitchen Bouquet. Cook over medium heat for 20 minutes. Add onion tops and cook an additional 10 minutes. Serve over rice. Yield: 6 servings.
Spray a 9x9 pyrex dish with cooking spray for easy clean up. Preheat oven to 350 degrees. In bowl, mix corn starch and sugar together. Mix in eggs and milk until well blended, then add cream corn. Last put in dish then dollop with butter on top. DO NOT STIR. Bake 1 hour or until set in center. Very easy to make and very good.
Mix sugar, egg, sour cream and vanilla. Mix flour, soda and salt. Blend thoroughly into cream mixture. Chill 2 hours. Form a modified figure 8 ring. Place on baking sheet. Bake at 350° for 12 to 15 minutes or until lightly golden.
*One package (10 ounces) frozen, chopped broccoli, thawed and drained, can be substituted for the fresh broccoli. Do not cook. Also cauliflowerets can be substituted for broccoli.
Place chicken in pot of water. Boil until tender. Drain off water and cool. Cut into pieces.
Melt margarine. Spread in bottom of a 9 x 13-inch pan. Spread cracker crumbs and continue to spread each ingredient in order listed, except Eagle Brand. Slightly warm Eagle Brand and pour over top layer of nuts. Bake in a 350° oven for 30 to 35 minutes. Don't overbake.
Combine all ingredients and put into refrigerator. Pinch off as needed to make biscuits. Be sure to let cold dough rise before baking. Grease the pan. Bake at 325° until golden brown.
Mix all ingredients together, except bread. Cut rolls in half; spread filling on half and top with the other half. Put back into foil pan. Wrap with foil and heat at 350° until mixture is melted. Good to freeze ahead.
Simmer crawfish (in pieces), celery, onions, peppers and butter until seasonings are done. Add soup, pimento and cheese. Season to taste with red pepper. Serve with Melba rounds or assorted crackers. Makes 3 quarts.
Stir-fry tomatoes, rock shrimp and oregano in butter or oil. When shrimp turns pink, add sherry and feta cheese. If more sauce is desired, add up to 1/4 c. chicken broth. Toss shrimp and feta with hot pasta. Season with black pepper and serve.
Preheat oven to 400°. Mix together in large bowl the oats, flour, baking powder and salt. Whisk together in a small bowl the eggs and brown sugar. Add the egg mixture, milk, oil and vanilla. Pour liquid mixture over dry ingredients; stir well. Batter will be soupy. Bake for 15 to 20 minutes. Yields 16 to 18.
Melt 1/2 cup butter in baking dish; set aside. Heat 1 cup sugar and water until sugar melts. Set aside. Mix remaining butter into flour. Add milk and stir with fork until dough leaves side of bowl. Turn out on board and knead 3 to 4 times. Roll out into 11 x 9 x 1/4-inch thick. Spread berries over dough; sprinkle with cinnamon and roll up like jelly roll. Cut into 1/2-inch slices. Place into pan with melted butter. Pour sugar syrup carefully around slices. Crust will absorb liquid. Bake at 350° for 1 hour and 15 minutes. Before removing from oven, sprinkle 2 tablespoons of sugar over crust. Serve warm or cool with cream.
Saute onion (can also add celery, bell pepper or mushrooms, if desired) in butter until tender. Cook fresh or frozen broccoli in saucepan until tender. Combine Cheez Whiz, soup, rice (uncooked) and milk. Heat until almost boiling. Remove from heat; cover for 5 minutes. Drain broccoli. Combine in casserole with other items. Season to taste. Bake at 350° until bubbly. Enjoy.
Peel, seed and mash avocados. Stir in garlic powder, garlic salt, lemon juice and mayonnaise. Spread evenly in 12 x 8 x 2-inch baking dish. Carefully spread the sour cream over the avocado mixture. Drain the picante sauce and layer over the sour cream, followed by a layer of olives, a layer of cheese and a layer of tomatoes.
Cook together until broccoli is very tender. Melt 1 stick margarine in a small saucepan. When melted, stir in approximately 4 tablespoons flour. Mix to form a soft smooth paste. Stir into boiling vegetable mixture. You may add 2 to 3 cups mild Cheddar cheese at this time if you like broccoli cheese soup. Stir well and boil for a couple of minutes. Add 2 quarts half and half. Immediately turn burner to simmer. Season with salt and pepper to taste.
Stir in all ingredients and add meat last. Make balls less than 1-inch in size. Bake in 350° oven 12 minutes. Serve with cocktail sauce (chili sauce and horseradish).
Beat eggs lightly by hand. Add sugar, corn syrup, butter and pecans. Pour into unbaked pie shell and bake in 350° oven for 45 minutes.
Cream together the eggs and sugar. Add remaining ingredients and beat well. Pour into deep dish pie shell. Bake at 400° for 25 to 30 minutes or until done.
Combine first 5 ingredients; make a well in center of mixture. Combine orange juice, water, oil, vinegar and vanilla. Add to dry ingredients, stirring just until moistened. Fold in chocolate morsels. Spoon into paper lined muffin pans, filling 2/3 full. Bake at 375° for 12 minutes. Remove from pans immediately; cool on wire rack. Sprinkle with powdered sugar. Makes 1 dozen.
Mix drained tuna with Thousand Island salad dressing and Louisiana hot sauce and serve on crackers. Quick and easy snack.
Mix flour, soda, salt and baking powder; pour in buttermilk before stirring. Add shortening, then stir. Pour on floured board and knead.
Slighlty brown the flour in a heavy skillet over medium heat. Watch carefully, stirring constantly, then stir in butter. When mixture is thick and bubbly, slowly stir in milk. Reduce heat to low, stirring constantly. When mixture is heated through and is beginning to thicken, add sour cream and season to taste. Heat through, but do not allow to boil. Serve with Verinikas.
Cream shortening and sugars. Add eggs, soda, salt, oatmeal, flour, nuts and vanilla to creamed mixture and mix well. Make 2 or 3 rolls in waxed paper. Let set in refrigerator overnight. Slice and bake at 350° for 10 to 15 minutes.
Combine cornstarch, sugar and salt in a double boiler or heavy saucepan. Gradually add scalded milk and cook over hot water until it starts to thicken. Add small amount of hot mixture to egg yolks and return to mixture. Cook 2 more minutes. Add vanilla and coconut. Pour into pie shell. Top with meringue and bake at 375° for 20 to 25 minutes.
Mix cake mix, nuts, margarine and 1 egg. Pat into a greased 9 x 13-inch pan.
Drain pineapple. Set aside. In saucepan, combine juice, sugar, eggs and salt. Cook, stirring constantly, until slightly thickened. Stir in pineapple, celery, apples and pecans. Fold in cream. Pour in 9-inch square pan. Freeze. Remove from freezer a few minutes before serving.
Melt chocolate pieces in small bowl in microwave or in double boiler over stove. Add butter and honey. Serve over ice cream.
Preheat oven to 325°. Combine baking soda and 1/4 cup buttermilk. Stir and set aside. Cream butter and margarine. Add sugar and mix thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour; measure and sift 3 more times. Add to batter alternately with 3/4 cup buttermilk. Add vanilla and almond extracts. Stir in baking soda-buttermilk mixture. Pour into well-greased tube pan. Bake for 1 1/4 hours. Batter may also be baked in 2 greased 9-inch round pans for 40 to 45 minutes. May be served alone or topped with fruit and/or ice cream.
Break pretzels into pieces and put in baking dish. Mix all ingredients and pour over pretzels. Make sure you coat all pretzels. Bake in a 200° oven for 2 hours. Put in container.
Combine sour cream, mayonnaise and Ranch dressing. Pour over vegetables and mix. Let stand in refrigerator 1 to 2 hours before serving.
Combine first 5 ingredients in large saucepan. Bring to a boil. Reduce heat and simmer 15 minutes. Stir to prevent sticking. Prepare thickening by adding just enough water to make a smooth, thick paste. Slowly add to chicken mixture, stirring often. Season with salt and pepper. Add eggs last. Put in large baking dish and cover with pastry 1/3-inch thick. Press pastry against sides of dish. Cut several slits in top. Bake at 425° for 15 minutes or until brown. Brush with melted butter.
In a skillet, saute garlic, onion and celery in the oil. Add sliced butter and the spices. Turn to low; add the bell pepper and cover. In a small saucepan, combine the rice and water. I use no salt, but a pat of butter as I believe there is enough salt in the spices and the shrimp. Bring rice to a boil; stir. Turn to low and cover. Do not even look for 12 to 13 minutes. Trust me, if it is low it will not burn. Two minutes before the rice is done, uncover the skillet; move the vegetables to one side so that you can fry the shrimp about 2 minutes on each side. When rice is done, uncover and stir with a fork and recover. Let set a minute. Add the tomato. Serve rice in the middle of a large plate, spread into a ring; scoop the vegetables into the ring and top with the shrimp. Serves 2.
Preheat oven to 350°. Cream the sugar and butter. Add eggs. Sift flour, cocoa and salt together; add to creamed mixture. Mix well. Add vanilla and nuts. Pour into a 13 x 9 x 2-inch greased and floured pan. Let cook for 30 to 35 minutes. Remove from oven. Pour marshmallows over top. Return to oven for 10 minutes (no longer). Cool cake for 1 hour, then frost.
Drain mandarin oranges. Drain pineapple (but reserve 1 tablespoon pineapple juice). If using strawberries, cut them in half. Core apple and cut into bite size pieces.
Mix ingredients and chill. Add ginger ale or 7-Up. Before serving, can add pineapple sherbet in punch bowl.
Combine flour, baking powder, cinnamon, salt and sugar. Add salad oil, vanilla, carrots, raisins, coconut, eggs and vanilla. Mix in nuts until well blended. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes.
Beat eggs; add flour, meal and sugar. Beat to remove lumps. Add oil, buttermilk and eggs last. Pour into a greased pan. Bake at 375° until brown. (I use muffin pans.)
Add all ingredients (except nuts). Do not stir. Cook on High for 2 minutes. Stir and blend, adding nuts. Spread in dish.
Preheat oven to 350°. Brown ground meat with onion; drain. Place meat and onion mixture in bottom of 1 1/2-quart casserole. Season to taste. Add corn as next layer. Pour evaporated milk over corn. Top with the mashed potatoes, being sure to seal the edges. Bake at 350° for 30 minutes. Serves 4.
Bake cake mix as directed. Make pudding mixes as directed. Freeze candy bars. Cut cake into 3 layers. Crumble 1 layer into bottom of large bowl. Put several tablespoons Kahlua on it. Spread 1/3 chocolate pudding over cake. Spread 1 container Cool Whip. Top with crumbled candy bar (1). Repeat layers.
In bottom of 9 x 13-inch pan, place one layer of graham crackers.
Slice each pear into fourths and peel them. Take food coloring and cinnamon and combine. Shake well. Add sugar. Put pear slices into jar and pour food coloring mixture. Fill jar to the top with water. Let stand overnight.
In large mixer bowl, stir together sugar, flour and cornmeal. Add eggs and beat until ivory color. Add lemon peel, lemon juice and butter; beat just enough to mix. Pour into pastry shell. Bake in preheated oven at 350° for 50 to 60 minutes. Serve warm or cold and top with whipped cream.
Place everything in a baking dish. Pour a little water, 1/2 cup, around outside edges of dish. Bake at 350° for about 45 minutes (uncovered). Serve with green beans and applesauce.
Cream butter and cheese; gradually add sugar and one egg at a time. Beat after each one. Add flour, one cup at a time. Then nuts, vanilla and salt. Bake in a floured and greased Bundt pan at 325° for one hour and 20 minutes. Let cool 10 minutes and turn out.
Mix oil, sugar and salt. Add vinegar; mix well. Pour over slaw and serve. Dressing will keep well.
Saute onion. Add broccoli, mushrooms, oyster sauce, parsley and water. Cover; cook for 5 minutes until broccoli is tender, but still crisp. Slice beef into thin slices. Add beef and vermicelli to skillet. Continue heating and stirring until meat is done.
Preheat oven to 325°. Grease 2 large cookie sheets. Break chocolate into squares. Set aside 1/2 cup pecan halves. Coarsely chop remainder. Sift together flour and baking soda. Beat butter, peanut butter, sugar and brown sugar in a medium bowl, until light and fluffy. Beat in egg and vanilla. Stir in flour and then chopped pecans.
Soak pecans in hot water for 5 minutes. Water should be as hot as you can get it from the faucet. Put on terry towel and pat dry; while still moist, sprinkle with salt. Bake at 240° for 1 hour.
Melt the butter/margarine and cook the onions over low heat until they almost change color. Season with salt and pepper. Remove from heat. Cook pasta until it is al dente. When the pasta is almost done, return the onions to heat and stir in the beaten eggs. Remove from heat. Drain the pasta and stir in the cheese and onion sauce. Serve at once.
Preheat oven to 350°. Combine sugar, flour and salt. Blend in eggs. Add margarine, buttermilk and vanilla. Mix well. Pour into shell and sprinkle with cinnamon. Bake for 35 minutes or until set.
Combine ingredients, shaking to mix well. Salad oil may be used but olive oil (the more the better) adds a good flavor. Refrigerate in a tightly covered jar. Makes one quart.
Mix nuts, flour and oleo. Press into oblong cake pan. Bake 20 minutes; cool. Set aside. Mix cream cheese, Cool Whip and powdered sugar. Spread on cooled crust. Mix puddings and milk and spread on cream cheese mixture. Chill. Cover with Cool Whip and chopped nuts or chocolate swirls.
Mix sour cream, bananas and baking soda together. Combine all dry ingredients; set aside. Mix beaten egg yolks, sugar and Crisco well for about 2 minutes at medium speed. Alternately add mashed banana mixture and dry ingredients to the sugar mixture. Mix about 2 to 3 minutes more. Fold in beaten egg whites. Add nuts, if desired. Pour batter into a greased and floured Bundt pan. Bake at 325° for 50 to 55 minutes. If making loaves, reduce baking time to 35 to 40 minutes.
Cook green peppers in small amount of water, salted in saucepan until tender; drain. Blend butter and flour in saucepan; stir in milk gradually. Cook until thick, stirring constantly. Add cheese; stir until melted. Add peppers. Pour into baking dish; top with crumbs. Bake at 350° until brown. Yield: 5 to 6 servings.
Heat and stir corn syrup, sugar and water until sugar dissolves. When mixture boils, blend in butter. Stir often after 230°. Add nuts at 280°. Stir constantly to 305°. Remove from heat and stir in baking soda. Mix well. Pour out onto buttered cookie sheets. Allow to cool.
Add beer to mix and sugar. Fill muffin tins (greased well) about 2/3 full. Bake at 375° until brown.
Cover cookie sheet with crackers broken in half. Boil sugar and butter until homogenized. Pour over crackers sprinkled with nuts and chips. Bake at 350° for 10 minutes. Remove and cool.
Add dry ingredients to margarine, sugar and egg mixture, then add fruit. Mix well and drop by teaspoonfuls on a greased cookie sheet. Bake at 350° for 12 minutes. Makes 3 1/2 dozen cookies.
With gloved hands, remove stems, seeds and membranes from chilies; chop chilies. Mix chilies, beef, egg, bread crumbs, milk, cheese, onion, salt and pepper. Shape mixture into 1 inch balls. Place them in ungreased oblong pan, 13 x 9 x 2-inches. Cook uncovered in 400° oven until brown, 15 to 20 minutes. Place meatballs in chafing dish. Pour Salsa over meatballs. Makes 36 meatballs.
Pound pork medallions flat. Saute capers and garlic in small amount of olive oil. Add pork. Saute until pink is gone. Remove meat, swish a little wine and reduce. Pour sauce over meat and serve.
Beat the eggs and add sugar, flour, salt and milk. Cook until thick. Keep it stirred or it will stick to the pan. Add vanilla. Line a bowl with vanilla wafers. Add sliced bananas and pour 1/2 the custard over it. Add another layer of wafers, bananas and the rest of the custard.
Cook carrots in 1/2-inch boiling, salted water for 10 minutes. Combine crackers, salt, onion and pepper. Alternate layers of carrots and crumb mixture. If any carrot liquid is left, spoon over top. Pour butter over carrots and sprinkle with cheese. Bake at 425° for 15 to 20 minutes or until cheese melts.
Bring sugar, butter and cream to boil on medium-low heat, stirring constantly, until ball forms when dropped in cold water or soft ball stage on candy thermometer. Remove from heat. Add Marshmallow Creme, peanut butter and vanilla. Pour into 9 x 13-inch pan.
Melt butter in pan. Stir flour into butter. Add salt. Stir milk in slowly. When thickened, add shrimp, peas and curry. Serve on cooked pastry shells or tarts.
Start with about 1 cup flour. Add enough water and then egg and salt to make a batter the consistency of cake batter. Drop by spoonfuls into hot fat and cook until brown. Good to eat with molasses or lima beans.
Mix all ingredients in container with tight lid. Shake well before using. A tart dressing.
Spread cherries in bottom of cake pan. Place half of dry cake mix on top of cherries. Next spread can of pineapple on, then the other half of dry cake mix. Slice the butter and place on top. Then sprinkle the chopped pecans on. Bake at 325° for 1 hour.
Bring carrots and onions to a boil. Cook until tender; drain. While carrots boil, melt cheese and margarine in double boiler. Combine carrots, onions and cheese mixture in casserole dish. Sprinkle brown sugar and crumbled crackers on top before baking. Bake at 350° for 30 minutes. For large functions (church dinners!) double this recipe.
Simmer onions and celery in fat until tender. Add soup, water and rice. Mix well and cook 15 minutes on moderate heat. Stir in meat, and place in greased casserole. Bake uncovered for 45 minutes at 350°.
Peel apples and potatoes. Layer 1/2 of these with 1/2 of marshmallows. Combine sugar and cinnamon and sprinkle 1/2 over top of layer. Repeat to make a second layer of apples, potatoes, marshmallows and cinnamon mixture. Let stand overnight in refrigerator to make natural juice.
Put into a 9 x 13-inch cake pan in layers as follows: Start by pressing the uncooked hamburger firmly into pan (be sure to cover the bottom). Crush onion rings and sprinkle over hamburger. Put drained green beans over onion rings. Pour mushroom soup over beans. Sprinkle cheese over beans. Top: Put Tater Tots in rows over entire mixture. Bake at 300° for 1 hour.
Mix sifted dry ingredients and walnuts together. Combine egg, applesauce and shortening. Add to dry ingredients and stir just until blended. Bake in greased 9 x 5-inch loaf pan at 350° for 50 to 60 minutes. Makes 1 loaf.
Mix cocoa and sugar. Add milk and butter; bring to boiling. Continue boiling until a soft ball is formed when a small amount from a spoon is dropped into cold water. Remove from heat and add vanilla. Allow to stand until fairly cool. Beat until creamy and pour into buttered pan.
Melt butter or margarine in large saucepan. Remove from heat; add sugar and blend. Add eggs one at a time, beating well. Stir in vanilla, flour and baking powder. Mix thoroughly. Stir in nuts. Pour into 2 greased 9 x 13-inch baking pans. Bake at 350° for approximately 30 minutes. Cool and cut into bars.
Saute celery and onion in butter; blend in flour. Add tomato, chicken, cheese and basil. Stir until the cheese is melted. Serve over rice.
Cut up spinach or lettuce. Add a bit of chopped onions. Cut bacon into small pieces and fry; drain. Add vinegar and sugar, about equal quantities plus a little water to skillet. Boil and pour over the greens and cover so they wilt. Serve as salad.
In a large frypan, brown hamburger; drain grease. Put onion in hamburger and simmer. Mix pintos, tomatoes, salt, pepper, hamburger and onion. Put in loaf pan. Make corn bread and spread over casserole. Bake until brown at 400°.
Slice bananas in crust. Mix Eagle Brand and lemon juice; pour over bananas. Add pineapple. Add pecans. Add coconut; cover with Cool Whip. Repeat. Add cherries to top. Chill and serve.
Make hamburger into patties. Sprinkle with salt and pepper or whatever seasonings you prefer. Brown in skillet. Add 1 cup water and bouillon cubes and the can of mushroom soup. Stir until blended. Simmer for 15 or 20 minutes. Serve with noodles, rice or whatever you prefer.
Combine cornstarch, gelatin, 1 cup sugar and water in a saucepan. Bring to rolling boil. Cool. Cut up peaches; add a few drops of lemon juice and 1/4 cup sugar. Mix with gelatin. Pour into baked pie crust. Cover with whipped cream.
In a medium bowl combine mayonnaise, sour cream and taco seasoning mix. Stir until well blended and chill. Serve with assorted chips or vegetable dippers.