HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in small amount of cooking oil such as Wesson, Crisco, etc. Mix all ingredients. Pour into 8 x 10-inch greased pan. Bake at 350° until brown. Cut into one-inch squares. Keep hot for serving. Can be frozen. Reheat for 20 minutes at 300°.
Mix all ingredients well and spoon into a baking dish. Bake at 350° for 30 minutes or until nicely browned.
Beat eggs lightly and add biscuit mix, melted butter, milk and salt. Pour into a greased 9-inch pie pan. Sprinkle grated cheese and any of the optional ingredients on top. Bake at 350° for approximately 45 minutes. Let set for 10 minutes before serving.
Mix sugar, cocoa and salt. Add eggs, beaten, then milk and flavoring. Add melted margarine. Add coconut last. Bake in a 350° oven about 40 minutes or until filling is firm. (Can make 3 frozen pie crusts.) Makes enough filling for 2 homemade pie crusts or frozen deep dish pie crusts.
Drained pineapple may be pureed slightly in blender with part of milk if desired, to eliminate prominent pieces of pineapple in ice cream.
Dissolve yeast in warm water. Blend in shortening with dry ingredients. Combine milk with yeast and add flour to make stiff dough. Cover and place in refrigerator. Make biscuits as needed. Put in cold oven; turn oven to 450°. Mix will keep in refrigerator up to two weeks.
Combine all ingredients and sprinkle over white or spiced cake. Broil in hot oven.
Slit each frank and insert a piece of cheese. Divide each biscuit into 3 pieces. Wrap one piece around each frank. Lightly butter tops and sprinkle with seed. Butter cookie sheets lightly. Bake in 375° to 400° oven for about 15 minutes or until lightly browned. Can be frozen, thawed and cooked 5 or 10 minutes.
Mix all ingredients except 1/2 c. corned beef. Form into ball and roll in remaining corned beef. Serve with your choice of crackers.
Beat egg white and water until stiff. Mix with nuts. Combine remaining ingredients. Mix with coated nuts. Bake on buttered cookie sheet for 1 hour at 250°.
Peel tomatoes, remove seeds from onions and chop fine. Stir tomatoes, onions and peppers together and add salt, sugar, cinnamon, cloves and vinegar. Cook slowly for 45-60 minutes or until thick. Stirring occasionally. Pour into hot sterilized jars and seal. Makes 4 pints. Also good with vegetables.
Combine flour, baking powder, soda and salt. Cut in oleo until mixture resembles coarse crumbs. Add buttermilk all at once. Stir just until blended. Knead 1/2 minute on floured surface. Roll out to 1/2 inch thickness. Cut with 2 inch cutter. Place on cookie sheet, prick with a fork. brush with buttermilk. Bake at 450 degrees for 12-15 minutes, or until golden brown.
Mix hamburg, bread crumbs, milk, chopped onion, salt, Worcestershire sauce and egg. Shape into 20 (1 1/2-inch) balls. Cook meatballs in skillet; remove and drain fat. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring. Reduce heat; add meatballs. Cover and simmer, stirring occasionally, 10 minutes. Stir in green pepper and cherries (without syrup). Cover and simmer until crisp-tender, 5 minutes. Makes 4 servings.
Cream butter and sugar. Add eggs and vanilla. Beat well. Mix dry ingredients and stir into butter mixture.	Drop by teaspoonfuls 2-inches apart onto	preheated waffle iron. Bake (as you would a waffle) until done (about 1 1/2 minutes). Remove to rack to cool. Sift powdered sugar over cookies.
Break eggs into bowl. Add milk, salt and pepper. Beat with a fork. Put butter or margarine into a 6-inch skillet. Put skillet on burner. Turn burner to medium-low heat. Cook about 1 minute without stirring. Stir eggs with spoon. Cook just until eggs are dry, stirring a few times. Do not stir too much or eggs will be mushy. Spoon eggs onto plates. Season with salt and pepper.
Cut squash into 1/4-inch slices. Alternate layers of squash and onion rings in casserole dish, sprinkling each layer with pimentos.
Mix well. Pour in a 9 x 13-inch greased cake pan and bake 35 minutes in a 350° preheated oven.
In skillet, brown chicken in shortening. Pour off fat. Add soup, onion, concentrated orange juice and ginger. Cover and cook over low heat 45 minutes or until tender. Stir occasionally. Uncover and cook to desired consistency. Garnish with avocado and orange slices. Makes 4 servings.
While yellow rice is cooking: saute all other ingredients in olive oil. Sprinkle lemon juice over them. Combine all ingredients for a healthy, hardy meal.
Mix oleo, cocoa, shortening and water and bring mixture to boil. Pour boiling mixture over combination of flour and sugar. Mix. Beat buttermilk, eggs, baking soda and vanilla into a mixture. Pour this into previous "chocolate" mixture. Bake at 375° for 20 minutes.
Mix sugar, syrup and peanut butter in 2-quart pan. Bring to a boil until peanut butter and sugar are melted. Pour over corn flakes and mix well. Drop by teaspoon on wax paper to cool. Store in an airtight container.
Cream sugar and butter. Add alternately the flour and eggs, beating well after each addition. Add nutmeg and eggs. Pour in 3 loaf pans. Bake 1 hour at 320°. Enjoy!
Mix all ingredients except vanilla. Beat over boiling water until mixture stands in soft peaks, 7 to 10 minutes. Remove from heat. Add vanilla; beat until thick enough for 2 (9-inch) layers.
Mix as you do a meat loaf. Put in loaf pan, 9 x 11-inch or 9 x 12-inch pan. Mix water, vinegar, brown sugar and mustard; mix well. Pour over loaf. Bake 1 1/2 hours at 350°.
Cream butter, sugar, eggs and flavoring. Sift dry ingredients together. Add to creamed mixture. Bake cookies for 10 minutes at 350°.
Mix together flour, sugar, cocoa, baking powder, baking soda and oil. Mix in eggs well. Add coffee and mix well. Add milk and vanilla; mix well. Bake at 350° for 30 to 40 minutes. Makes 2 (8-inch or 9-inch) round pans or 1 (13 x 9 x 2-inch) pan.
Combine the first 4 ingredients. Add the mixture of the Accent, sugar, soy sauce and salt; blend thoroughly. Refrigerate a couple of hours until cold. Makes around 20 egg rolls. I use skins from the store.
Fry bacon; remove from pan. Add chopped onion. When onion is cooked, add ground beef and brown. Add tomatoes, soup, chili powder, paprika and bay leaf. Simmer 1 hour. Add beans, salt and bacon crumbs. Heat and serve. Makes enough for a crowd.
Clean and stem mushrooms. Reserve stems. Saute sausage, onion and garlic. Add chopped mushroom stems. Let cool a little before adding cream cheese. Let cool completely. Spoon sausage mixture into the mushroom caps. Place on microwave-safe plate and place in microwave oven. Heat until thoroughly heated.
Mix and bring to a boil for 3 minutes. Punch holes in cake to allow the sauce to soak in cake better. Pour over hot cake.
In large bowl blend together flour and baking powder. Add shortening; cut in with pastry blender or 2 knives. Add milk and sugar, mix well. Generously grease square baking pan. Pat mixture flat on bottom. Bake 25 minutes at 350°.
Combine milk, sugar and salt in pan and heat over medium heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat; add marshmallows, chocolate chips, vanilla and nuts. Stir until marshmallows melt. Pour into buttered 9-inch square pan.
Finely crush the entire package of cookies. Crush until the creamy middle disappears. Cream the margarine and cream cheese together. Add the sugar and Cool Whip, mixing well. Combine the milk, vanilla pudding and vanilla; mix well. When set, add this to the margarine and cream cheese. Put 1/2 cookie crumbs on bottom of oblong cake pan. Pour filling on top. Top with remaining cookie crumbs. Chill 10 to 12 hours before serving.
Mix all dry ingredients together. Mix all liquid ingredients together. Drop fish into liquid ingredients, then roll in dry ingredients. Deep fry in hot peanut oil. Fish will float when fully cooked.
Saute onion, garlic and green pepper in oil. Add meat and salt. Brown the meat until cooked thoroughly. Add tomato paste and tomatoes. If needed, add water if sauce is too thick. Add oregano. Simmer on low heat for several hours. Serve with spaghetti or other types of pasta.
Cream butter and sugar well. Add eggs one at a time and beat well. Add soda and buttermilk. Sift flour 3 times. Add alternately flour and milk, beating after each addition. Add 1 teaspoon orange rind. Dust nuts and dates with flour. Stir in cake mixture. Bake at 350° for 45 minutes in a 9 x 13-inch pan. When cool mix 1 cup sugar and 1 1/2 cups orange juice. Pour over cake a little at a time.
Clean the pork and cut into serving pieces. In a skillet, place the water, soy sauce, vinegar, pork, crushed garlic and peppercorns. Simmer the mixture until the pork is done.
Put eggs in ice cream bucket and beat with a fork. Mix the other ingredients with eggs. Mix well with fork/spoon. Drop in muffin tins/loaf pan. Bake at 400° until done. Put margarine on top after bread starts to brown. Do this about twice. May be kept in refrigerator for 1 week covered tightly.
Peel potatoes; cut into 1/8-inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt; set aside. In another bowl, arrange layer of potatoes, salt lightly and cover with mayonnaise-sour cream mixture. Then layer of onion mixture. Continue layering, ending with parsley and onion. Do not stir. Cover and refrigerate at least 8 hours before using.
Boil cider and cinnamon sticks together for 5 minutes; add remaining ingredients and bring back to a boil. Serve warm.
Drain pineapple; reserve syrup. Mix in a saucepan syrup, eggs, sugar, lemon juice and salt. Cook over low heat stirring constantly until thickened (about 20 minutes). Cool, then fold in mayonnaise. Combine pineapple, diced apples, celery, nuts and marshmallows. Mix well. Beat whipped cream until it peaks. Fold whipped cream into cooled egg mixture. Combine fruit and egg mixture. Turn into mold. Garnish with apple wedges. Freeze until serving time.
Brown ground beef; drain thoroughly. Open and drain sliced potatoes and mix with contents of all remaining cans. Add the drained ground beef and simmer for two hours or more. You'll think it's "homemade!"
Brown ground beef and chopped onions. Add spices and stir until well blended. Add beans and chopped tomatoes and bring to a boil, stirring constantly. Reduce heat and simmer at least 1 1/2 hours, stirring frequently. Leftover chili freezes well. Makes about 2 gallons.
Boil chicken; tear off bone. Combine soups, Ro-Tel and 1/2 cup chicken broth in saucepan. In a baking pan layer 1/2 package chips, 1/2 of chicken, 1/2 of soup mixture and onion, then add 2nd layer. Top with chips and grated cheese. Bake at 350° for 45 minutes.
Dissolve Jell-O in hot water; let partly set. Whip cream cheese and Dream Whip. Fold in Jell-O with apricots and nuts. Spoon in mold and chill.
Sift cornmeal with soda and salt. Work the lard into the dry ingredients and blend well. Add the boiling water and continue blending. Slowly add the buttermilk until a soft dough is formed. The buttermilk should be added very slowly to ensure the dough contains enough consistency to be molded into small cakes. Grease a skillet, heat it and place the cake in the skillet. Flatten and bake them in a preheated oven at 350° for 30 to 40 minutes, until lightly brown and done.
*Optional: Cook 1 package ground meat in pan and add to plain spaghetti sauce.
Preheat oven to 375°. Line a baking dish with enough aluminum foil to completely cover dish and roast. Place roast in center; shake Lipton onion soup mix over roast. Spread the cream of mushroom soup over roast, also. Depending on what size roast you get will tell you how long to cook it. For a 3 1/2 to 4-pound roast, cook for approximately 3 1/2 to 4 hours. The meat will fall apart. Makes gravy.
Cube and saute eggplant and onion, add browned meat. Add seasoning, tomatoes and wine; cover and simmer 30 minutes. Cool Spread 4 tablespoons crumbs on bottom of baking dish and add mixture.
Mix oil and sugar and beat well. Add eggs. Sift flour, cinnamon, baking soda and salt two or three times. Add to creamed mixture. Add carrots, a small amount at a time. Bake in three 8 or 9 inch floured and greased pans at 325° for 45 minutes.
Preheat oven to 350°. Mix flour, soda, cinnamon, salt, sugar and nuts in large bowl. Add oil, pineapple, vanilla, eggs and bananas. Do not beat. Just stir together. Pour into greased tube pan or 9 x 13-inch pan. Bake 1 hour plus or until tests done with toothpick. (Cake will crack slightly on top.) Cool in pan on rack. Cake is moist. Keeps well. Turn out tube pan cake and frost. Can frost in 9 x 13-inch pan without taking out of pan.
Put all ingredients together and slow cook until done. Can substitute 3/4 cup beef broth instead of wine. One cup equals 156 calories.
Mix cream cheese, egg, sugar and salt until creamy. Stir in chocolate chips; set aside. Sift together flour, sugar, cocoa, soda and salt. Mix dry ingredients with water, vinegar, oil and vanilla. Divide cocoa mixture evenly into cupcake tins with liners. Put a spoonful of cream cheese mixture in the center of cocoa mixture. Garnish with 1/2 cherry. Bake at 350° for 30 to 35 minutes.
Pour creams directly into ice cream freezer can. Add sugar, vanilla and salt. Stir with a plastic or wooden spoon until the sugar dissolves. Freeze in homemade ice cream freezer.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add 1/2 cup chocolate pieces (melted) and 1 egg. Pour mixture into pie crust. Bake at 325° for 25 minutes. Chill. Combine remaining chocolate pieces and butter; melt over low heat until smooth. Cool. Cut washed strawberries in half and arrange on pie. Drizzle chocolate mixture over berries. Chill. Serves 8.
Brown ground beef in skillet and drain. Mix all ingredients together and put into baking dish. Bake at 350° for 45 minutes.
Mix in the order given and bake in muffin tins or in a shallow pan in a moderate to hot oven (400° to 425°) for 20 minutes. To be a real Southern bread, this should be made of white cornmeal made from the whole grain.
Cut biscuits into 1/4-inch pieces and place in large bowl. Roll in 1 cup sugar mixed with 3/4 teaspoon cinnamon. Put in large Bundt pan. Melt oleo, brown sugar and 1 teaspoon cinnamon together. Pour over biscuits. Bake at 350° for 30 minutes. Invert onto plate. Serve while warm.
Mix together and place into greased pan. Cover and bake in low oven at 325° to 350° for 45 minutes or until baked through, but not dried out. Drain off excess grease.
In a saucepan, heat all ingredients except pecans. Let it boil 5 minutes. Add pecans. Pour on cookie sheet. Cool and separate.
In a small saucepan, mix together all ingredients, except pork, stirring over medium heat until thickened. Set aside. Place roast in shallow baking dish. Roast at 325° for 45 minutes. Spoon on 1/2 cup of glaze. Roast 45 minutes more, or until meat thermometer reaches 160°. Let stand 10 minutes. Slice and serve with remaining sauce.
Cream sugar, butter and eggs. Add milk, cookies, coconut and pecans. Mix well. Bake at 350° for 45 minutes or until done.
Preheat oven to 350°. Chop chicken into bite size pieces. Mix the mayonnaise and the chicken soup. Mix all ingredients. Transfer to 9 x 13-inch casserole (3 quart). Sprinkle crushed potato chips. Salt and pepper to taste. Bake 45 minutes until hot and bubbly. Serves 10 to 12. Top with crushed potato chips.
Combine all ingredients in a large bowl. Blend at medium speed with electric mixer for 4 minutes. Pour into a 13 x 9-inch greased and floured pan. Bake at 350° for 40 to 45 minutes. Cool in pan for 15 minutes. Top with Fluffy Pistachio Frosting.
Combine all ingredients, adding only about 1/4 of the melted butter. Pour into casserole dish and sprinkle with additional herb dressing crumbs. Pour remaining butter over all. Bake at 375° for 1 hour.
Brown sausage in large skillet; drain grease. Open can of crescent rolls; unroll and put in bottom of greased pizza pan to form crust. Sprinkle sausage over crescent roll crust. Crack eggs in a small bowl and add water; scramble. Pour over sausage, tilting pan so that egg mixture covers entire crust. Top with cheese.
Preheat oven to 400°. In large bowl, mix first 7 ingredients. In medium bowl, beat eggs slightly; stir in zucchini and salad oil. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Spoon batter into muffin pan. Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm or cool on wire rack to serve later; reheat if desired.
Mix hamburger, onion, egg and oatmeal. Pat down in a 9 x 13-inch pan. Mix together the two soups. Pour 1/4 over the hamburger mixture. Mix stuffing according to directions on package. Put on top of hamburger and soup mixture. Pour rest of soup on top of dressing. Bake for 1 hour at 350°.
Wipe meat dry and brown in oil on all sides in a heavy pot. Push meat aside; add onions and more oil if needed. Saute until tender. Stir in paprika and cook 1 minute. Add enough water to cover; cook very slowly, tightly covered, for 1 hour. Add tomatoes and potatoes. Continue to cook another 30 minutes or until beef and potatoes are tender. It may be necessary to add a little more water during cooking, but final gravy should be thick.
Press cookie dough mix in 9x9 inch pan. Bake at 350° for 15 minutes. Melt caramels and milk in pan. Set aside. Remove cookie dough from oven. Sprinkle immediately with chocolate chips. Spread caramel mixture over chocolate chips. Cool. Cut into 1 inch squares. Top each square with a pecan half.
Make a white sauce by melting 8 Tbsp. oleo, adding flour and slowly adding milk. Stir until thickened. Add cheese. Saute vegetables in 2 Tbsp. butter. Stir often and combine with chicken stock. Mix with white sauce and cheese mixture. Serve hot with bread sticks. Serves 8.
Place cake mix, melted butter, and 1/3 cup evaporated milk in large mixing bowl. Beat at high speed until well mixed. Place 1/2 of mixture into a 9 x 13-inch greased baking pan and press well into bottom. Bake at 350° for 6 minutes. Remove from oven and cool to room temperature. Place caramels and remaining 1/3 cup evaporated milk in heavy saucepan. Stir over medium heat until smooth. Pour evenly over baked and cooled chocolate mixture. Spread with spatula to cover all of chocolate mixture. Sprinkle with chocolate chips and pecans.
Preheat oven to 325°. In large mixing bowl, combine flour, 1/2 teaspoon baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, maple syrup, vanilla, egg whites, pureed banana and sliced banana. Stir into flour mixture and mix until just blended.
Brown ground beef and onion in skillet, drain off fat. Add tomato sauce, catsup and pepper, heat through. Alternate meat mixture and cheese slices in a 1 1/2-quart ungreased casserole and arrange biscuits around the edge of dish. Bake in 400° oven for 20 to 25 minutes or until the biscuits are golden brown.
Brown ground chuck and sausage and drain well. In a separate pan, saute onion; add green pepper, followed by sliced mushrooms.
Mix first six ingredients together. Put into a baking dish; mix brown sugar, flour, pecans and butter together and sprinkle on top. Bake at 350° for 1 1/2 hours.
Mix vegetables in a large bowl. Combine remaining ingredients in a saucepan and bring to a boil. Pour over vegetables; cover. Refrigerate.
Preheat oven to 350°. Place zucchini in a 9 x 13-inch dish, top with onion. Sprinkle uncooked rice over the onion. Cut 1 tablespoon margarine into pieces and dot over casserole; top with yellow squash. Add tomatoes, spices and juice. Dot with 2 tablespoons margarine. Cover tightly with foil and bake 50 minutes. Remove from oven, remove foil, top with cheeses and bake an additional 5 to 10 minutes, until cheese is melted. Enjoy!!
Beat cream cheese and sugar in bowl until light and fluffy. Add peanut butter and milk and beat until smooth. Fold in whipped topping; pour into crust and chill for 5 to 6 hours.
Mix pork with 1/2 teaspoon of salt and cornstarch. Heat 2 tablespoons of oil in wok. Stir-fry pork until color changes, about 1 minute. Add sherry and 1 tablespoon of soy sauce. Stir-fry 1 minute more. Remove to plate.
Day #1 A.M.: Peel and halve the cukes. Remove seeds. Cut into lengthwise strips. Soak in 2 gallons of water with lime stirred in. Soak for 24 hours.
Slice mushrooms and onion thinly. Set aside. Slice steak thinly across the grain. Set aside. Heat wok or heavy frypan without oil until quite hot. Add 2 tablespoons of peanut oil. When it smokes, add veggie. Stir until half done, 2 to 3 minutes. Remove with slotted spoon. Add 1 tablespoon oil; heat. Add meat until brown. Add veggie and 5 spice sauce. Mix. Stir-fry 1 to 2 minutes. Remove. Add sesame oil, if desired. Serve over cooked rice.
Mix everything together until it holds together. Shape into small balls, about 1-inch. Place on lightly greased cookie sheet. Bake at 325° for about 25 minutes.
*Toasted Almonds: Sprinkle chopped nuts on cookie sheet. Bake at 300° for 6 to 8 minutes, turning almonds about every minute.
Heat the butter in the dish and fry cashews and raisins until the nuts are golden brown. Add the milk, water and salt. Bring it to a boil. (Optional: You might add food coloring.) Stir in Cream of Wheat little by little to avoid lumps. Add sugar and keep stirring for 2 minutes.
Split live lobsters from the chest to the tail, carefully avoiding the stomach. Remove innards, setting aside the green tamale. Rinse and place on a cookie sheet. Combine crushed crackers with melted butter, tamale and Worcestershire sauce to taste until stuffing is easily workable. Stuff lobsters from chest through tail and bake at 325° for 20 to 30 minutes, depending upon size.
To make dressing, combine lemon juice and next 3 ingredients. Beat in oil. Reserve. Up to 2 hours before serving, toss mushrooms, celery, parsley and cheese with reserved dressing. Serves 6.
Mix and serve. Some of the Kool-Aid may be put in ice trays and frozen. This keeps the punch from being watered down from using so many regular ice cubes.
Soak the beans overnight and cook the next day until soft or soak 1 hour and cook in pressure cooker. While in the cooking process, add remaining ingredients. Cook until real soft. Serves 8 to 10 people.
In a small bowl, sift dry ingredients. In a separate bowl, cream shortening and sugar. Blend in eggs and mix well. Blend in sifted dry ingredients, then fold in bananas and nuts. Pour into a greased loaf pan. Push batter up in corners, leaving center slightly hollow for a well rounded loaf. Allow to stand for 20 minutes before baking. Preheat oven to 350° and bake 60 to 70 minutes. Remove from pan and let cool.
Lay cut up chicken in broiling pan, skin side down. Pour lemon juice over chicken. Add salad oil, making sure all pieces are moistened. Lightly sprinkle oregano, garlic powder and salt on chicken. (May vary according to taste.) Broil over lowest rack in oven. (May not be suitable for gas oven.) Check after 25 minutes. Turn chicken over, skin side up. Spoon juices over all pieces. Return to broiler and continue cooking another 30 minutes. Make sure chicken doesn't burn. Serve with white or fried rice; spoon juice from chicken over rice. Cooking time 1 hour. Serves 6 to 8 people.
Cook and drain sausage and set aside. Take at least 12 slices of bread cut into half and trim the outsides off. Lay bread in bottom of 9 x 12 x 2 baking pan with high sides on it. Sprinkle cooked sausage on top of bread, sprinkle grated cheese over top of sausage, do not use all of the cheese save some for topping. Beat eggs, milk, half and half, salt, and pepper together and pour over sausage, bread, and cheese layers. Top with remaining cheese. Bake for 25-30 minutes in oven at 350 degree.
Combine butter, shortening and sugar. Cream well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and food coloring. Combine flour and salt; add to cream mixture alternately with milk, beating well. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° about one hour and 20 minutes, or until toothpick comes out clean.