HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple and oranges. Mix all ingredients lightly. Place in covered container and refrigerate overnight or several hours.
Mix everything except nuts in a 2 quart saucepan. Boil to the soft ball stage (238° on a candy thermometer). Remove from heat and add walnuts. Stir until creamy. Pour onto waxed paper and separate the walnuts with 2 forks. Let dry before packing in airtight container to store.
Preheat grill or broiler. Combine lime juice, olive oil, salt and pepper in shallow dish; blend thoroughly. Add chicken to marinade, turning to coat.
Preheat oven to 350°. Lightly grease a jelly roll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart on pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.
Separate eggs and beat whites until stiff; set aside. Cream Crisco and sugar; add egg yolks. Sift dry ingredients together and add to cream mixture. Fold in egg whites. Bake at 350° in ring pan for 1 3/4 hours or until tested done.
Boil first 3 ingredients until grits are done. Add margarine, stir until melted. Add Velveeta. Add seasoned salt and Tabasco sauce. Mix well and cook thoroughly to allow cheese to melt. Add eggs to mixture. Pour into a large baking dish and bake at 375° for 35 to 40 minutes or until set and slightly brown on top.
Preheat oven to 400°. Dip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and Mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings.
Break up sausage and brown well. Remove all but 3 tablespoons fat. Add to sausage mixture the flour. Brown flour medium brown; add milk. Stir constantly. Boil until thick. Salt and pepper to taste. Serve over biscuits.
*Parsley, chives, thyme or sage or 2 to 3 teaspoons dried herbs of your choice may be used.
In food processor, blend cheese and butter. Add remaining ingredients. Process until dough forms a ball. Divide dough in half; shape each into 1 1/2-inch roll. Wrap in plastic and refrigerate several hours or overnight.
Preheat oven 375°. Spray 9 x 13 inch pan with nonstick spray. Brown hamburger and season with taco mix. Then layer ingredients as follows: Two tortilla, seasoned hamburger, half of red beans, optional ingredients as desired, half of grated cheese, repeat. Cook 30 to 45 minutes until heated through.
Combine the first 5 ingredients. Add the remaining ingredients. Pour into a 9 x 12-inch pan. Bake at 350° for 40 minutes.
In saucepan, combine reserved pineapple juice and pudding; mix. Cook over medium heat until thickened; cool. Toss with pineapple and fruit chunks, nuts and coconut. Chill until ready to serve.
Take 1 cup pineapple juice or add mandarin orange juice to make 1 cup. Mix pudding with juice. Cook over medium heat, stirring constantly, until mixture thickens and becomes somewhat clear. Cool, add remaining ingredients. Chill.
Combine all ingredients in blender and process until smooth. Store in refrigerator until ready to use. Equal to one can.
Wrap 2 bacon strips around each chicken breast; place in a shallow baking dish and set aside. In small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over chicken; turn to coat evenly. Cover and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325° for 60 minutes or until chicken tests done, basting occasionally with marinade.
Cream butter and Crisco. Add sugar. Beat until creamy; add eggs. Beat for 3 minutes. Blend flour, salt and baking powder. Add creamed mixture with milk. Add nuts and vanilla. Bake in a tube pan 1 1/2 hours in a 325° oven.
Blend all together. Makes one cup. One-fourth cup equals 30 calories (.5 grams of fat).
Stew chicken; remove from pan and save broth. Take meat off bones and cut into small pieces. Add sour cream, 1/2 cup broth and drained chili peppers to cut up chicken. Fill tortilla with chicken mixture (about 2 tablespoons). Roll tortillas and place seam side down in a greased 9 x 13-inch casserole. Cover with cheese. Bake at 350° until cheese is melted, about 20 minutes. Serve with shredded lettuce and chopped tomatoes on the side, if desired. Top enchiladas with salsa, if desired too. Will keep in refrigerator for a couple of days.
In food processor combine chicken, egg white, cornstarch, oil and soy sauce. When finely chopped place mixture in wonton wrappers. Spray steamed with nonstick cooking spray. Steam for 10 minutes.
In greased 2-quart casserole layer the rice, ham and onion. Pour milk over all. Season with salt and pepper. Dot with butter. Bake in a covered casserole at 350° for 1 to 1 1/2 hours until rice is cooked. Serves 4 to 6.
Blend first two ingredients and 1/4 cup sugar. Press into bottom of a 9 x 13-inch baking pan. Beat cream cheese until fluffy. Gradually add 4 cups of sugar and vanilla. Beat in eggs, one at a time. Blend in sour cream and lemon juice. Spread in pan and bake in a 350° oven for about 60 minutes or until firm. Turn oven off and leave door slightly ajar while cake cools for 1 hour. Take out and let finish cooling. Chill in refrigerator overnight. Top with pie filling and enjoy!!
Preheat oven to 375 degrees. In bowl, combine soup mix with potatoes, butter and flour. On floured board, roll dough to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheet. Bake 12 minutes.
Cook potatoes in a large pot of boiling, salted water 12 minutes. Add green beans and cook until potatoes and beans are tender, about 6 minutes; drain. Transfer to a large bowl.
Heat Crisco, sugar and milk until Crisco and milk are melted. Remove from heat and cool to lukewarm. Dissolve package of yeast in warm water, then add to sugar mixture. Add 3 cups flour and mix well. Let stand for 2 hours, loosely covered.
Put all ingredients in a covered casserole. Bake at 350° for 50 minutes. Bake for another 10 minutes, uncovered.
Dice vegetables. Add onion soup, beef bouillons and seasoning. Cover with water; boil hard for 10 minutes. Simmer until vegetables are tender.
Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter. Add the pecans. Pour into unbaked pastry shell. Bake in moderate oven (350°) for 45 to 50 minutes.
Mix chili sauce, horseradish, lemon juice, Worcestershire sauce, salt and pepper; refrigerate until chilled.
Tear off four 6 x 9-inch pieces of heavy-duty foil. Brush sweet potatoes with oil. Pierce several times with fork. Wrap potatoes in foil. Grill potatoes on uncovered grill, over medium-hot Kingsford charcoal briquets, about 1 hour or until tender, turning once. Remove foil. Open potatoes with tines of fork and push ends to fluff. Top each with 1 tablespoon butter and 1 tablespoon brown sugar.
Put water and bouillon cubes in a 4-quart pan and bring to boil. Add rest of ingredients and simmer for 30 minutes or until potatoes are tender. Makes 6 servings.
Sift flour once; measure and resift into mixing bowl with sugar, salt, baking powder, baking soda and cinnamon. Add carrots, oil and eggs; beat at medium speed until batter is smooth and well blended. Fold in nuts. Bake in a greased 10-inch tube pan in a 350° oven for 1 hour or until done.
Layer ingredients in order given: hamburger meat, milk, salt, pepper, potatoes, sliced onion, Cheddar cheese and mushroom soup. Cover and bake in casserole dish for 1 hour at 350°. Remove lid last 15 minutes to brown slightly, if desired.
Brown hamburger and drain. Add onion and cook until tender. Add remaining ingredients. Stir. Cover and simmer for 30 minutes.
Bring all ingredients to a boil, then simmer 1 hour. Stir every 10 to 15 minutes. Makes a very large batch.
Bake either a white or yellow cake in 2 layers. Cut the layers in half (optional). Mix sugar, sour cream and coconut. Chill. After chilling, put mixture (reserve 1 cup for later) between layers of cake. Mix Cool Whip with the 1 cup of reserved mixture & frost cake. Seal in an airtight container for 3 days in the refrigerator.
Mix all together for 17 minutes. Put in microwave for 5 minutes. Put on top of stove and cook at 7° for one hour.
Add butter, sugar and spices to hot potatoes. Separate eggs. Beat egg yolks. Add egg yolks, salt, milk and vanilla to the sweet potato mixture. Fold in the beaten egg whites. Pour into an unbaked pie shell and bake at 375° for 1 hour. When cool, serve with whipped cream. (Mrs. Edith Burlison)
Place grated cabbage and carrots in a large container with a tight fitting lid. In a small bowl, mix together the vinegar, sugar, mustard, salt and pepper. Slowly add the oil, using a whisk to blend well. Pour dressing over salad and mix thoroughly. Chill.
Stir sugar, corn syrup and orange juice into melted chocolate. Mix well, then add wafers and nuts. Form into 1-inch balls. Roll in granulated sugar. Seal in airtight container. Let set several days.
Place rack in center of oven and preheat to 500°. Cut 6 (15-inch) squares of aluminum foil. Slice sundried tomatoes into 1/8-inch strips. Chop shallots with dill and tarragon. In a medium saute pan, melt the butter over medium heat. Add the shallot mixture and cook gently until shallots are soft, about 5 minutes. Add the tomatoes to the pan, along with the cream, lemon juice and salt and pepper to taste. Simmer over medium heat, stirring often until thickened, about 5 minutes. Remove from heat and set aside. Place the chicken breasts between two sheets of waxed paper and flatten them to a uniform thickness. Spread about 1 tablespoon of the sauce on each square of foil. Place chicken breasts on top and season with salt and pepper. Spoon another tablespoon of sauce over chicken, then fold the packets so they are airtight, allowing a little air space between the chicken and the foil. Place the packets on a large baking sheet. Bake for 12 minutes. Carefully fold back the foil and serve the chicken directly from the foil or transfer to heated dinner plates and serve. Serves 6.
Peel and slice potatoes as for large chunky French fries. Place in greased 13 x 9-inch baking dish. Mix sugar and cinnamon; sprinkle over potatoes. Dot with margarine and pour whipping cream over the top. Cover with foil and bake in a 450° oven for 45 minutes. Baste as desired. Remove cover last 15 minutes to brown.
Cream butter, sugar and eggs. Mix and add to creamed mixture the cocoa and red food coloring. Mix and add a little at a time to mixture the salt, vanilla and buttermilk. Add alternately to mixture the cake flour. Mix and add to mixture the soda and vinegar. Do not beat. Bake in 2 pans at 350° for 30 minutes.
Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray; set aside. In medium bowl mix first 7 ingredients; set aside. In large bowl with whisk beat egg whites, sugar and oil. Stir in next 6 ingredients until well combined. Stir in flour mixture until well combined. Spoon into prepared pan. Bake 35 minutes until pick comes out clean. Cool in pan on wire rack.
Cream Crisco and sugar; add eggs and mix well until fluffy. Sift flour and spices together. Dissolve soda in buttermilk and add alternately with flour mixture into creamed mixture. Add vanilla and mix well. Fold in preserves and nuts last. Bake in 3-9 x 5 x 2 1/2-inch loaf pans at 350° for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.
Beat sugar and butter until smooth. Add eggs, milk and vanilla. Combine flour, salt, baking soda and powder, then add to sugar mixture. By hand stir in oats, chips and walnuts. Chill dough, then place mixture on ungreased cookie sheets. Make each one the size of a golf ball. Bake at 350° for 12 minutes. Do not overbake!!!
Mama places her flour in a large bowl, makes a well in the center of it and adds the lard and milk to it. Work it together and roll out. She pinched off small pieces of dough and rolled them in palm of hand to make a biscuit. Bake in a 425° oven until golden brown.
Blend soups. Stir in milk and cream. Heat just to boiling. Add crabmeat. Heat thoroughly. Add sherry just before serving. Float butter atop. Serves 6.
Combine all ingredients except pasta. Mix thoroughly. Gently stir in pasta. Chill and serve.
Boil broccoli until 1/2 done. Pour into 9 x 13-inch pan. Cube cheese and put on top of broccoli. Slice 1 stick of oleo over broccoli. In a skillet, saute 1/2 stick oleo and crumbled Ritz crackers. Sprinkle over top. Bake at 350° for about 20 to 25 minutes.
Mix marinade and rub on both sides of 1 1/2 pounds of lean beef. Cover and refrigerate 1 to 8 hours. Broil or grill.
Combine butter and sugar; cream until light and fluffy. Add eggs and bananas; mix well. Combine dry ingredients. Stir into banana mixture just until all ingredients are moistened. Stir in pecans and vanilla.
Mix the first 5 ingredients. Sift the flour, baking powder, soda and salt. Combine all ingredients. Add the vanilla. Roll into balls the size of walnuts. Place 3-inches apart on cookie sheet. Flatten with a fork dipped in flour. Temperature: 375°. Time: 10 to 12 minutes. Yields 3 dozen 2 1/2-inch cookies.
Mix all ingredients except crab meat and cook on stove until smooth. Add crab meat until hot. Serve on crackers or party breads. Keep warm.
Combine mayonnaise, sugar and vinegar. Mix well. Add remaining ingredients; mix lightly. Chill. Serve in cabbage leaf-lined bowl and apple slices, if desired. Makes 6 to 8 servings.
Salt and pepper chops; sprinkle generously with Accent. Brown in shortening (both sides). Remove chops; add flour, salt, pepper and Accent to drippings. Brown, then add enough water to make a thin gravy. Return chops to pan with gravy; steam, covered, over low heat for approximately 30 minutes.
Cream margarine with sugar. Add molasses and beaten egg; beat. Add dry ingredients, mixing well. Add raisins; mix. Drop on greased cookie sheet from a teaspoon. Bake at 350° for 12 minutes.
Fry bacon pieces. Save about 1/3 cup drippings after removing bacon. Add salt, pepper and paprika to onion. Saute in drippings until tender. Add potatoes and stir gently with onion. Add 1 cup water and simmer on medium heat until potatoes are tender. Add bacon and mix gently. Simmer a little longer. You may need to add another 1/4 cup of water. This can be served alone or with eggs.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press firmly on bottom of a 9-inch spring-form pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and flour. Mix well. Stir in 1 cup blueberries. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Cool and chill. Top with sauce. Refrigerate leftovers.
Make a dark roux with flour and oil. Add onions, pepper and celery and cook until tender. Add tomatoes, tomato sauce, bay leaf, salt and pepper to taste and water to make a thin soup consistency. Simmer about 30 minutes. Add okra, crabmeat and shrimp. Continue simmering for another 30 minutes. Serve over rice or corn bread.
Cut tomatoes into small cubes. Add everything, except apples and spices. Boil for 2 hours. Add apples (chopped finely) 1/2 hour before taking from stove. Add spices.
In a small, heavy saucepan, bring the chicken broth to a boil. Add the lima beans and corn and reduce heat to moderately low. Cover and simmer for 8 minutes or until vegetables are just tender. Add the sugar and pepper and cook for 2 to 4 minutes or until almost all the liquid has evaporated. Stir in the sour cream and transfer the mixture to a warm vegetable dish. Makes 4 servings.
Mix these ingredients well, then add 1 cup chopped nuts. Grease and flour pans. Bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean. Cool in pans for 15 minutes, then cool on racks.
Place in 9-inch square pan that has been well-greased with vegetable shortening. Bake at 325° for 55 minutes. Or use a 9 x 5 x 3-inch loaf pan and bake for 75 minutes.
Scoop out inside of squash and save. Mix raw meat and raw rice. Season with salt, pepper and 1/2 chopped onion. Stuff mixture inside squash. Arrange stuffed squash in electric skillet or Dutch oven. Pour tomatoes and tomato sauce over stuffed squash. Add squash that was scooped out; arrange on top of stuffed squash. Season with salt, pepper and rest of onion. Cover and simmer for 1 hour or until rice is done.
Stir together salad dressing, soy sauce and seasonings. Place chicken on grill or broiler rack. Brush with half of sauce. Grill or broil 8 to 10 minutes. Turn and brush with remaining sauce. Grill or broil 8 to 10 minutes more until tender.
Combine all ingredients. Garnish with sliced lemon. Makes 3 quarts or 24 servings.
In a large saucepan, mix milk and honey. Stir and cook over medium heat until honey dissolves. Add rice, vanilla and raisins. Turn heat to high; stir until mixture comes to a boil. Reduce heat to medium-low; partially cover pan. Heat for 20 minutes or until rice is cooked, stirring every 5 minutes. Serve hot or cold, sprinkled with nutmeg and garnished with strawberries and walnuts. Makes 4 servings.
Mix cake mix, flour and yeast. Stir in water. The dough will be sticky. Cover and let rise until double. Roll out and spread with margarine, sugar and cinnamon. You can add raisins and nuts, also. Roll lengthwise and cut in one inch slices. Place in pan and let rise again. Bake at 350° for 20 to 25 minutes.
Combine eggs, sugar, margarine, lemon juice and vanilla; mix well. Add coconut and pecans. Pour into pie shell. Bake at 350° for 45 to 50 minutes.
Mix in order given. Bake in greased pan for 1 hour in 325° oven.
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil. Bake in a 450° oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Reduce the oven temperature to 350°.
Combine all ingredients and pour into a greased 9 x 13-inch casserole dish. Bake at 350° for 45 minutes.
Pour over shanks and cook at 275° for 4 hours in covered baking pan.
Combine first 3 ingredients, mix well. Add milk and set aside. Bring 1 1/2 c. water and 1 1/2 c. milk to gentle boil - add the above mixture into boiling liquid. Stir until thickened. Add vanilla. Serve over hot biscuits.
Chop cucumber, pepper and onion in blender. Add vinegar, oil, salt and pepper. Add tomatoes. Blend all ingredients. Place in individual bowls. Add one ice cube. Sprinkle with cheese. Serve with crackers or Italian bread.
Cream oleo and sugar. Add eggs, beating continuously. Add alternately the milk, crushed vanilla wafers, coconut and pecans. Bake in an angel pan 1 1/2 hours at 300°.
Dissolve jello in boiling water. While liquid is hot, stir in cranberry sauce, pineapple, celery and nuts. Refrigerate.
Mix together and then put in 2 shortbread crumb crusts. Put in freezer. Very good.
Wash the onions. Chop whole onion (the green tops also) into small pieces. Boil in water to cover adding 1 tbsp. bacon grease. Boil about 20 minutes or until tender and liquid is absorbed. Break eggs into this mixture. Stir and cook about 5 more minutes.
Mix together the first 3 ingredients; press into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes (until golden brown). Meanwhile, mix the eggs, 2 cups sugar and lemon juice. Stir in 1/4 cup flour and baking powder; pour onto baked crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cut when cool.
Mix all the ingredients well. Pat into shape with hands (a small oblong shape about 2 inches long and 1-inch wide). Cook almost 50 minutes in a very slow (300°) oven or less. When cool, roll in powdered sugar.
Take a large piece of foil; slice potatoes on the foil. Slice onions over the potatoes. Sprinkle cheese over this, also peppers and bacon. Cover good with foil. Cook on grill outside; also may be cooked in oven at 325° for about 1 hour until done. Very good with hamburgers or barbecue.
Peel and slice potatoes in 1/4 or 1/2-inch pieces. Boil in salted water until tender when stuck with a fork but still in whole pieces. Drain and place in buttered casserole dish. Dot with butter and sprinkle with finely diced onion. Dilute the can of soup with 1/2 can of water and spread over the potatoes. Sprinkle with pepper and bake at 350° until slightly browned. Serves 6.
Mix jello and boiling water in cake pan (9 x 13-inch). Add undiluted orange juice, pineapple and oranges. Refrigerate until set. Mix milk and pudding well; add Cool Whip and spread on set jello.
Prepare and put all in soup pot. Cover and cook on medium heat for 1 hour or longer. Test for doneness.
You will need 2 two-inch jar lids, saucepan, potholder and a spoon.
Cook grits according to directions on package. Remove from heat. Add all other ingredients and mix well. Pour into baking dish; bake at 375° for 30 minutes. This is a good substitute for rice or mashed potatoes. Also goes well with breakfast sausages.
Mix above ingredients, then add 1 lb. fried bacon, crumbled, endive lettuce, chopped, 1 small onion, chopped.
Medium Slicer: Slice romaine using light pressure. Arrange on large platter.
Beat eggs in a large bowl and add Ricotta, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease bottom of 13 x 9 x 2-inch baking dish. Cover with a little sauce. Layer noodles, half of the cheese-spinach mixture, half of the Mozzarella cheese and half of the tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with a lightly greased sheet of aluminum foil and bake in a preheated 350° oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting into squares.
Drain canned vegetables. Chop onions, celery and pepper. Dissolve sugar in vinegar, oil and water. Pour over mixed vegetables. Let set overnight in refrigerator. Before serving, drain liquid from salad.
In saucepan, put water and bouillon and bring to a boil. Then add celery and onion and cook for 20 minutes. Then add potatoes, carrots and any other vegetables you have on hand. Cook slowly until vegetables are done. Then add cheese and soup. Heat and serve.
Melt candy and 1 stick of butter. Set aside. Cream sugar and 1 stick of butter. Add eggs, one at a time. Add flour with soda. Add alternately with buttermilk. Add melted candy mixture. Bake at 325° for 1 hour and 10 minutes.
Beat until creamy the egg yolks, sugar and salt. Sift flour and baking powder together; add to eggs with coffee. Beat egg whites until stiff. Fold into batter. Bake in 4 (8-inch) pans at 325° for about 45 minutes.
Combine baking mix, mustard and water in small mixing bowl. Stir until dough forms. Press dough into a greased 13 x 9 x 2-inch baking dish. Be sure to press dough up sides of baking dish. Set aside. Quarter hot dogs by cutting in half lengthwise and again crosswise. Place hot dogs on dough. Spoon chili over hot dogs. Sprinkle with cheese. Bake at 425° for 20 minutes.
Beat eggs. Add sugar, butter, whiskey and baking powder; stir. Add flour and stir. Keep adding flour until dough has thick consistency (not too sticky). Add the aniseed. Knead dough until blended. Place in oiled bowl and rub top of dough with oil. Cover and chill 2 hours.
Cook beef in hot oil in large Dutch oven until brown. Add remaining ingredients. Bring to boil. Cover, reduce heat and simmer 2 to 2 1/2 hours. Add additional water during cooking, if necessary. Serve with crackers or cornbread.
Mix cake mix, pudding, oil, eggs and 7-Up together. Pour into greased and floured cake pans or 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix Crisco, margarine, cocoa and water and bring to a boil. Sift flour and sugar together. Pour boiling mixture over flour and sugar. Mix well. Add eggs, buttermilk, soda and vanilla. Put in 13 x 9-inch pan and bake at 350° for 35 to 40 minutes.
Bring water, sugar and orange juice to a boil. Add all other ingredients. Pour in pan and freeze. Take out 1 hour before you want to serve.
Mix first 3 ingredients in large boiler. Bring to a rolling boil for 5 minutes, then add remaining ingredients. Mix well and spoon out onto wax paper. Makes approximately 5 pounds.