HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and add sugar; beat some more. Add potatoes, shortening and vanilla. Beat well. Add all dry ingredients alternately with milk. Roll out and cut into pieces. fry in oil and roll in powdered sugar.
Preheat oven to 450°. Lightly oil muffin pans. In medium bowl, combine thoroughly the first five ingredients. Place egg whites in a 2 cup measure. Add milk to measure 1 1/4 cups. Beat with fork. Stir in applesauce. Heat pans for 1 minute in oven.
Boil fish fillets (any mixture of firm white fish like red snapper, halibut or Ling cod) in water while dicing potatoes. Cool the fish fillets. Boil the potatoes in the fishy water until tender, with onion and diced bacon. Drain water so 6 to 8 cups remain. Add 1 quart half and half, 1/4 pound shrimp, deboned cooked fish pieces, 2 or 3 cans of clams in their juice and seasonings to taste. Mix flour with some milk and add for thickening. Simmer gently to heat through. Serve with sourdough bread.
For each bowl, combine 4 rolls to make a smooth ball. Place on baking sheet sprayed with PAM. Brush with 1 egg. Cover loosely with PAM-sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees 25 minutes or until golden brown. Let cool; slice off top. Hollow out bread & fill with hot soup or chili. Serve with the top crust for dipping.
Peel cooled boiled eggs. Mash eggs and add ingredients. Cut crusts from white or wheat bread as preferred. A slice of each is good. Spread bread lightly with "Benecol" margarine. Spread egg mixture over "Benecol" margarine side evenly and to sides of bread. Top with other slice of bread. Wrap in plastic wrap and refrigerate. Happy eating.
Cook noodles and drain. Mix in tuna, Veg-all, onion and soup. Add milk to make creamy. Put in buttered casserole dish. Bake at 350° for 15 to 20 minutes.
Mix all ingredients to soft stage. Spread onto flour tortillas and make into rolls. Refrigerate overnight or until serving time. Slice.
Cook the broccoli halfway and drain good. Now mix all of the ingredients, easy so you don't mash the broccoli. Grease a baking dish and pour into the dish. Bake for 20 to 30 minutes in a 350° oven.
Wash and hull whole strawberries. Combine berries with frozen banana slices and honey or sweetener, if desired, in a food processor. Process until the consistency of soft serve ice cream. Garnish with additional strawberry slices. Serve immediately. Makes 3 servings. Under 80 calories each.
Crush cookies to a fine texture with rolling pin. Sprinkle half on bottom of 9 x 13-inch pan. Beat together milk and pudding; set aside to thicken. Beat together margarine, sugar and cream cheese until creamy. Add thawed whipped topping and pudding to cream cheese mixture; stir well.
First Layer: Mix 1 package Jell-O, 1 envelope gelatin and 1 cup hot water. Pour into a 9 x 13-inch pan. Chill for 20 minutes.
Melt butter on stove in boiling water. After butter starts to boil, remove from heat. Add eggs (beaten) one at a time. Mix well. Drop on cookie sheet. Bake 15 minutes at 450° or 25 minutes at 325°. Let cool. Fill with whipped cream.
Grease a large casserole dish; mix all ingredients. Bake for 30 minutes at 350°. Serves 10. Freezes well and can be prepared ahead of time.
Mix. Sprinkle on cookies before baking. Bake at 400° for 8 to 10 minutes.
Line greased 13 x 9 x 2-inch pan with bread cubes; set aside. In skillet brown sausage, onion and green pepper; drain. Stir in pimento and sprinkle over bread. In large bowl mix eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture in pan. Cover and refrigerate overnight. Bake covered at 325° for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until knife inserted in center is clean. Let stand 10 minutes. Makes 12 to 15 servings.
Wash berries. Add sugar and enough water to cover berries. Bring to boil. Mix shortening and flour until mealy. Add enough water to make like biscuit dough. Roll out thin; cut in strips about 1 inch. Drop several strips in boiling berries. Cook about 5 minutes. Pour into a 9 x 12-inch baking dish. Put remaining strips crisscross on top. Put a little sugar and a little butter on top. Bake at 375° until crust is brown.
Sprinkle one package of onion soup mix in bottom of casserole dish. Top with rice. Place chicken on top of rice. Pour soup over chicken. Add additional liquid if necessary. Bake until chicken is done at 350°.
Cook fish until tender; add potatoes and onions. Fry bacon in frypan until crisp. Add bacon and drippings to other ingredients. Add tomatoes, salt, pepper and hot sauce to taste. Cook until all is tender.
Brown the meat in a skillet with the margarine, adding meat slices a few at a time and browning on both sides. Season with salt, pepper and marjoram; transfer to a 3 to 4-quart casserole. Add vegetables. Add soup to the skillet to loosen pan drippings; add 2 cans of water to this. Pour over the meat and vegetables. Cover tightly and bake at 325° for 2 1/2 hours. Sprinkle with parsley.
Mix egg and crackers together. Roll squares of pork and veal into egg and cracker mix; fry until brown. Take meat off after brown, then add to long casserole dish and add 1 can of mushroom soup or chicken mushroom soup with 1 can of milk or water. Put into heated oven at 350° and bake for about 1 1/2 to 2 hours.
Cream together powdered sugar and butter with mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie shell, then chill. Blend powdered sugar with whipped cream. Fold in pineapple and pecans. Spread this mixture on top of base mixture and chill. Makes two 9-inch pies.
Heat the milk, butter, brown sugar and salt to 120° to 130°. Test with a thermometer to make sure it's the right temperature. In a large mixing bowl, put 2 cups of the all-purpose flour and all of the yeast. Add the milk mixture; beat with an electric mixer on low speed for 30 seconds while scraping sides of the bowl, then beat on high speed for 3 minutes. With a wooden spoon, stir in all of the whole wheat flour and as much of the all-purpose flour as you can. Turn the dough out onto a floured countertop, using remainder of the all-purpose flour. Knead to make moderately stiff dough that is smooth and elastic, about 8 minutes. The dough may stick to your fingers, so sprinkle some flour on hands before you start kneading.
Mix all ingredients well in large bowl. Make into about 6 to 8 patties. Place on hot charcoal grill. Cook until desired doneness.
Combine softened cream cheese and Marshmallow Cream. Mix until well blended. Serve with fresh fruit or cheese cubes, if desired. Makes 2 cups.
Combine cake mix and butter. Press into bottom of ungreased 10-inch spring-form pan.
Cream the cheese and butter in mixer or food processor; add flour. Mix well. Put through cookie press with star tip. Bake at 350° for 10 minutes. Store in tight container or freeze.
Heat oven to 350°. Slightly beat eggs. Stir in remaining ingredients, except honey. Mix well. Press into 8 x 4-inch loaf pan. Top loaf with honey.
Mix together, egg, 1/2 cup sugar, flour, baking powder, salt and butter. Sprinkle over apples in dish to form crust. Bake at 375° for 30 to 40 minutes.
Saute onion in butter until soft. Add bread cubes and toss together. Combine tomatoes, sugar, salt and pepper. Place half the tomato mixture in greased 1 1/2-quart casserole dish. Top with half the bread mixture. Repeat layers. Bake in a 350° oven for 50 minutes. Put under broiler 2 to 3 minutes to brown the top.
Mix together sugar, shortening, eggs, vanilla and lemon extract. Add rolled oats, flour, coconut, soda, salt and baking powder. Mix well. Drop on cookie sheet. Bake 12 to 15 minutes at 350°.
Place peaches on bottom of 10 x 6 x 1 1/2-inch baking dish. Sprinkle with lemon juice. Sift dry ingredients together. Add egg, teasing with fork until mixture is crumbly. Spread over peaches. Drizzle with butter. Bake at 350° for 35 to 40 minutes.
Bake in 350 degree oven for 1 hour and 15 minutes. Makes 25 meatballs.
Mix Jell-O with water and stir until dissolved. Add mayonnaise and cottage cheese. Chill until thickened. Add vegetables and chill until firm.
Dissolve yeast in 1/2 cup of warm water. Sift flour and sugar together; mix Crisco, water and yeast together. Mix all ingredients together until well blended. Let rise until double with cover on. Punch down; put in refrigerator until ready to use. Roll out on floured board; cut with a biscuit cutter. Place a pat of butter on half of roll; fold over like a fried pie. Place in greased muffin pan; let rise. Bake in a 425° oven until browned.
Wrap the chicken breasts in the dried beef. Mix the remaining ingredients; spread mixture over chicken. Add parsley. Bake at 200° for 4 hours, uncovered, in a 9 x 13-inch loaf pan. Serve over rice cooked in chicken broth.
In a 2-quart saucepan combine the first four ingredients. Cook and stir until sugar dissolves and mixture comes to a boil. Cook to hard ball stage without stirring. Remove from heat.
Grease a 10 x 1 1/2-inch pie plate. Cook and stir in beef and onions into pan. Drain and stir in salt and pepper. Pour into plate. Beat the Bisquick, eggs and milk until almost smooth. Pour into plate. Bake at 400° for 25 minutes. Top with tomatoes and cheese. Bake for 8 minutes. Top with lettuce and pickles. Serve.
Arrange ingredients in order given in thoroughly greased Bundt pan. Set in oven overnight. In the morning, turn on oven and bake at 350° for 30 minutes. Serve warm.
Preheat oven to 350°. In large bowl, cream (by hand) oil, sugar, molasses and egg. In another bowl, mix the flour, cinnamon, soda, ginger, cloves and salt. Add the flour mixture to the molasses mixture and blend well. Add chopped walnuts. Roll dough in a ball the size of a walnut and flatten thin on a greased cookie sheet. Bake in a moderate oven until crispy approximately 10 minutes.
Mix ground chuck, egg, cracker crumbs, salt, pepper and minced onion. Form into 1 1/2-inch balls. Saute in fat until browned. In crock-pot, layer 1/3 Ragu, 1/2 meatballs, 1/2 Cheddar and Mozzarella and 1/3 sauce. Repeat with second layer of meatballs, Cheddar and Mozzarella cheeses and sauce. Top with Swiss cheese. Simmer about 2 hours on low. Serves 6 to 8.
Melt butter; add molasses, sugar, eggs, vanilla and mix thoroughly. Add dry ingredients; stir after each 1/2 cup only enough to blend. Fold in 1/2 cup chopped pecans. Pour into well-greased 8 x 8-inch pan. Bake for 1/2 hour at 350°. Cut in squares.
Cook broccoli, chopped onions and chicken broth in medium/large kettle on stove top until broccoli is tender. Reduce heat and add melted butter, flour, milk, salt, pepper and grated cheese gradually until all cheese is melted and stir the whole time to keep from sticking to pan. Makes 4 to 6 servings. Great with cornbread.
Preheat oven to 350°. Lightly grease baking sheet; set aside. In large bowl, combine flour, sugar, baking soda and salt. With pastry blender or two knives cut in butter until mixture resembles coarse crumbs. Add raisins; stir in yogurt, egg and 1/2 cup water until well combined. Form dough into ball with 6-inch base. Place on prepared baking sheet. With knife or scissors, cut a cross into top of loaf. Bake 40 to 45 minutes until wooden pick inserted in center comes out clean. Cool completely on wire rack for 1 hour. Preparation, 10 minutes. Bake, 45 minutes. Cool, 1 hour. Ready to serve in 2 hours.
In a large pot, bring to boil. Reduce heat. Add noodles. Cover and simmer for 30 minutes. Makes 8 servings, 1 cup each. (Can be cooked in crock-pot on low for 2 to 3 hours.) Add noodles 30 minutes before serving.
Heat oven to 375°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix oats, flour, nuts, brown sugar, baking soda and salt in large bowl. Stir in margarine until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumbly mixture. Press remaining mixture in pan. Bake 10 minutes. Heat shortening in 1 quart saucepan over low heat until melted. Stir in 1 cup of the candies; press candies with back of spoon until candies break into pieces. Cook and stir until chocolate is melted (pieces of candy coating will remain). Remove from heat. Stir in milk. Spread over baked layer. Mix reserved crumbly mixture and remaining candy. Sprinkle over chocolate mixture; press lightly. Bake until golden brown, about 20 minutes. Cool. Cut into bars. Makes about 49 bars, 2 1/4 x 1 1/2-inches.
Mix flour, yeast, salt and dry milk in large bowl. Add eggs, melted lard and 3 cups warm water. Add sugar. Mix real well. If too dry, add 1/2 cup water. Cover and let rise in bowl. Then roll out on floured dough board. Don't roll too thin. Cut with biscuit cutter and let rise. Bake at 425°. Makes 40 rolls, more or less.
Saute onions in butter until light brown. Add salt, pepper and bay leaf. Add the sherry wine and simmer for a few minutes. Add beef consomme and chicken broth. Cook for approximately 20 minutes. Let boil for 10 minutes. Ladle into 6 French onion soup bowls. To each bowl, add 1 crouton and 1/2 teaspoon Parmesan cheese. Lay 1 slice of Provolone cheese over each bowl and cover with this layer of Parmesan cheese. Bake in broiler (or oven) until cheese is bubbly and brown.
In a large pot, put goat meat, ginger and enough water; boil it until tender. Discard liquid and ginger and put goat meat aside.
Brown ground chuck and drain well. Add taco seasoning, sauce (or salsa), kidney beans, corn and half of cheese. Pour into 13 x 9-inch baking dish; sprinkle remaining cheese on top. Bake for 30 minutes at 350°. Serve with tortilla chips.
Arrange chicken in Pyrex dish (9 x 9-inches). Place pieces of cheese on each piece of chicken. Stir together undiluted soup and wine. Spoon over chicken; sprinkle stuffing mix on top. Drizzle and bubble. Bake 50 to 60 minutes at 350°. Cover for first 20 minutes. Perfect for a ladies bridge luncheon.
Combine cake mix, eggs and margarine. Pat into 9 x 13-inch pan. Mix powdered sugar, eggs, cream cheese and almond flavoring. Pour over cake layer. Sprinkle with almonds. Bake 40 minutes at 350°.
Combine all ingredients. Bell peppers and jalapenos should be finely chopped. Bake at 350° for 30 minutes.
Add orange jello to hot orange juice. Soften cream cheese. Add whipped cream or Dream Whip and drained, crushed pineapple. Mix thoroughly with the cream cheese. Then add the jello and orange juice mixture (which should be cool). Add miniature marshmallows and pecans. Then chill.
Put meat in 5-quart crock-pot. Add 6 ounces barbecue sauce and mix well. Cook on high for 1 hour, then turn to low for 2 1/2 to 3 1/2 hours. Drain off all but 1 cup liquid. Add rest of barbecue sauce and 1/2 of the jar of beans. Mix and cook on high for 1/2 hour. Freeze rest of beans for next time. Makes 4 to 5 servings.
Bake cornbread as directed on package. Use 2 big baking pans with 3 packages in each pan. Boil potatoes and onions together and mash. Add all other ingredients to crumbled cornbread. Bake in 2 separate pans for 1 hour and 15 minutes in a 350° oven.
Combine everything in a casserole dish. Cover and bake 1 hour at 350°.
Preheat oven to 350°. Grease 9-inch pan. In bowl, beat butter, cream cheese and 1/3 cup confectioners sugar until fluffy. Mix in 1 cup flour. Flour fingers. Press dough in pan and bake for 20 minutes until set. In bowl, mix eggs, granulated sugar, zest, 3 tablespoons flour, baking powder and lemon juice. Pour over crust. Bake for 25 minutes, until set. Cut into squares. Dust with confectioners sugar. Makes 25 squares.
Place corn in large saucepan. Add enough cold water to cover. Heat to boiling. Boil uncovered 3 minutes. Drain water from corn; cool. Cut enough kernels from corn to measure 5 cups. Mix sugar, flour, salt, mustard and turmeric in pan; stir in vinegar. Heat to boiling; reduce heat. Add corn and remaining vegetables. Simmer uncovered 25 minutes. Immediately pack mixture in hot jars, leaving 1/4 headspace. Wipe rims or jars. Seal and process in boiling water bath 15 minutes. Makes 5 to 6 pints relish.
Make the jello, using 1 cup of water. Add marshmallows. Let them melt and cool the mixture. Add pineapple and cream cheese and mix well, then add whipped cream and mix well. Pour in molded deep dish and put in refrigerator (or "icebox," as my grandmother wrote on the recipe). When it is chilled/molded, cut into squares. Serves 12. Must do ahead (for chilling).
Saute onions in butter in a large skillet until soft and transparent. In a shallow baking dish sprayed with cooking spray, arrange layers of potatoes and onions. Sprinkle with garlic and seasonings in between layers for best flavor. Bake at 350° for about 40 minutes. Add whipping cream and sprinkle with paprika, if desired. Bake for another 10 to 20 minutes, until potatoes are tender and gratin slightly browned.
Cover first 8 ingredients with water; simmer with lid off for 2 hours. Add the margarine, lots of pepper, the Worcestershire and Tabasco; cook another hour. Serve with hot, cooked rice. Doubled makes 6 quarts for freezing.
Use 9 x 13-inch pan and 3 ounce packages of Jell-O.
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Stir in condensed milk and vanilla. Combine strawberries, bananas and pecans. Fold in whipped topping. Add fruit mixture to egg mixture. Stir gently. Pour into freezer can of 1 gallon. Add enough milk to fill can 3/4's full. Freeze. Let ripen at least one hour.
Preheat oven to 350°. In blender container, combine eggs, milk, butter, biscuit mix, salt and pepper. Blend for a few seconds. Pour into greased 9-inch pie plate. Sprinkle with cheese, bacon, onion and herbs. Bake at 350° for 40 to 45 minutes or until knife comes out clean. Allow at least 10 minutes cooling before cutting or cool and chill to carry on picnic.
In a pot, stir eggs, sugar and butter. Heat until butter is melted. Cool the mixture. Add the pineapple and juice. Fold in Cool Whip, then layer mixture with vanilla wafers. Refrigerate for several hours or overnight. Refrigerate leftovers. You can use peaches, strawberries or any other fruit.
Dissolve yeast in water. Combine flour, baking powder, soda, salt and sugar. Cut in shortening until it resembles coarse meal. Stir in yeast and buttermilk. Mix well and turn onto floured surface. Knead 1 to 2 minutes. Roll to 1/2-inch thickness. Cut out. Place on lightly greased sheet. Brush with melted butter. Bake at 400° for 15 minutes. Brush again with butter after removal. Makes 2 dozen.
Beat eggs and sugar. Add dry ingredients. Add chopped apples, nuts and vanilla. Bake in 13 x 9-inch greased baking dish at 375°. Don't overcook!
Sift the flour, soda, salt and cinnamon together. Add butter, sugar and eggs. Beat until light and fluffy.
Prepare cake mix as directed on package. Divide into 3 glass pans that are lined with wax paper. Microwave each layer 4 1/2 minutes. Cool before icing.
Mix ingredients well and spread in pan. Bake in hot oven, over 450°, until browned.
Mix 1 quart buttermilk with vanilla pudding until thick. Fold in Cool Whip.	Fold in well drained fruit. Mix and chill.
Dip chips into broth. Line cake pan bottom and sides with chips. Mix all other ingredients together. Pour into cake pan. Put chips on top. Sprinkle with cheese. Bake at 350° for 15 to 20 minutes or until cheese melts.
Brown hamburger meat with 1/2 cup chopped onions. Drain. Add taco seasoning. In serving dish layer, in order, refried beans, hamburger meat, guacamole dip, sour cream, chopped lettuce, tomatoes, and cheese. Add salsa if desired. Refrigerate 2 hours or overnight before serving.
Take off the point and butt of the bean. Wash and break as small as you can and lay in cold water until ready to use. Put on to cook in cold water. When this boils, pour it off and add other boiling water and a piece of salt pork. Cook 1 hour. Season and send to the table hot.
Combine taco seasoning, cornmeal, salt and parsley flakes in plastic bag. Shake wings a few at a time until coated. Place in single layer in greased shallow baking pan. Bake at 350° for 25 minutes. Turn wings and bake 10 minutes more or until tender.
In a large oblong or square container, place the ingredients in layers, beginning with the lettuce and ending with the bacon. Mix 1 pint of Hellmann's mayonnaise with 2 tablespoons of sugar and spread over top. Cover.
Dip chicken in 1/2 cup buttermilk, then roll in flour seasoned with salt and pepper. Melt margarine in 13 x 9-inch pan. Place chicken in pan and bake, uncovered, at 375° for 30 minutes. Turn chicken and bake 15 minutes. Blend 1/2 cup buttermilk, 1/2 cup sour cream and soup. Pour over chicken. Bake 15 minutes more.
Mix and sift together the flour, cream of tartar and soda. Blend powdered sugar, Crisco and egg; mix well. Add vanilla and walnuts; roll into balls. Press with fork. Bake 5 to 7 minutes at 325°.
Cream the sugar, margarine and eggs, beaten well. Add a sprinkle of flour and nuts. Mix thoroughly. Spray 9-inch pan with Pam. Pour mixture in pan. Bake for 35 minutes at 350°.
Cut bacon strips in half crosswise. Wrap one piece of bacon around each sausage link and secure with a toothpick if needed. Place in a foil-lined baking pan. Sprinkle with brown sugar. Bake uncovered at 400 degrees for 35-40 minutes or until bacon is crisp. Drain on paper towels and serve while warm. Yield: 3 1/2 dozen.
Boil sugar, water, cinnamon, lemon and orange rinds for 5 minutes. Remove cinnamon stick and add juices. Pour boiling water over tea and steep for 5 minutes. Combine tea and juice.
Saute garlic, celery, onion and bell pepper in butter. Pour in cream of celery soup and half of the cream of mushroom soup. Do not add water. Add crawfish (and fat) and cook on high heat for 20 minutes. Remove from heat. Add shallots and enough rice to thicken. Heap into 1 pie shell. Place second pie shell on top and crimp edges. Bake at 350° until golden brown.
Butter 4 miniature muffin tins (12 each) on sides and bottom. Sprinkle with graham cracker crumbs and shake. Set aside. Mix well cream cheese, sugar and egg yolks. Beat egg whites very stiff and fold into cheese mixture. Fill pans almost to top. Bake 15 minutes in oven at 350°. Remove from oven and cool (they will fall).
Melt together marshmallows, milk and Hershey bar over very low heat. Cool, but not too long. Whip Rich's whipped topping. Thaw completely before whipping. Fold chocolate mixture into whipped topping. Put in graham cracker crust or baked pie crust. Chill.
Cook pasta. Drain. Meanwhile, mix sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion. Stir well. Bake in 2-quart baking dish, covered, for 40 to 45 minutes, until hot and bubbly.
Season chicken to taste with salt and pepper. Combine remaining ingredients. Pour soup and rice mixture into a greased 2 1/2-quart casserole dish and top with the chicken. Cover and bake in a 250° oven for 3 hours. I baked at 350° for 1 hour and 15 minutes.
Have ready 11 x 7-inch microwave-safe baking dish. Mix coating ingredients and coat chicken on all sides. Arrange in single layer, thicker parts toward outside edges. Cover loosely with wax paper and microwave on Medium-high for 12 minutes. Rotate dish 1/4 turn twice. Pour tomato mixture over and around chicken. Cover and microwave on High for 3 to 4 minutes. Sprinkle with cheese. Cover and let stand for 5 minutes.
In a large stove top pot, pour in olive oil. Cut round steak in bite size pieces and brown in oil. Turn the fire down to low. Sprinkle powdered garlic over meat. Cover and simmer for approximately 1/2 hour. Add cut up carrots, celery and onion. Simmer for 15 minutes in a covered pot. Add cut up potatoes. Simmer until potatoes are done. Take beef bouillon, flour and 1 1/2 cups cool water. Stir until lumps are gone. Turn up heat to medium. Pour bouillon mixture over the top of the stew. Stir with large spoon until thickened and serve. Makes 4 to 6 servings.
Prepare cake according to directions on box, except use 1/3 cup of water instead of 2/3. After mixing the batter well, add the 3/4 cup of blueberries. Cook according to directions on the box.