HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream softened cheese and sugar. Add eggs, beating after each, sour cream, lemon juice, vanilla flavoring and whipping cream. Spread into pan with prepared crust. Preheat oven to 350°. Bake for 1 hour. Turn oven off and leave in closed oven for another hour.
Combine eggs, flour and sugar. Mix well. Add cheese and both cans of corn, stirring to blend well. Pour into a lightly greased 2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Makes 6 servings.
Separate the biscuits and mix into melted margarine. Mix the sugar, nutmeg, cinnamon and nuts thoroughly, then mix together with margarine and biscuits. Bake in a 9 x 13-inch cake pan at 350° for 35 to 40 minutes. (Check center with fork to see if biscuits are done, not gooey.)
Melt fat in a heavy pan and saute onion and green pepper. Do not brown. Slice potatoes in thick slices and add to onion. Add parsley, seasonings to taste and gravy or broth. Cover pan and simmer until most of the liquid has evaporated. Serves 4.
Mix flour, salt and paprika in small saucepan. Stir in oil; mix until smooth. Add milk; mix well. Cook over low heat, stirring constantly until thick and smooth. Remove from heat; stir in Worcestershire sauce, onion and whitefish. Refrigerate until chilled. Beat egg with 2 tablespoons water. Shape fish mixture into balls using a teaspoon for each. Roll in flour. Dip in egg. Roll in bread crumbs. Cook in deep fat at 350° until well browned. Drain on paper toweling. Place on serving plate. Insert end of small skewer or pick in each ball. Makes 48 balls.
Bake on greased cookie sheets at 350° for 7 to 10 minutes.
Shred cabbage in small pieces. Scrape carrots. Chop onions small. Sometimes she puts a little radishes. Mix salad dressing with a little milk, salt and pepper to taste. Mix until smooth. Pour over slaw. Enjoy.
Combine flour, salt and baking powder. Cut in shortening. Then add egg and water. Mix to form a stiff dough. Roll thin onto well floured surface; cut in 1/2-inch squares and drop into rapidly boiling meat broth.
Keep 1/2 cup milk and some sugar to mix with egg. Scald remaining milk and add gelatin. Add egg mixture to milk and gelatin in a double boiler. Let come to boiling point or until egg custards. Do not actually boil.
Mix first 5 ingredients. Mix well; then add the rest. Mix well; pour in a well-greased and floured Bundt pan and bake 45 to 50 minutes at 350°.
Brown meat; drain. Add soup and water. Simmer for an hour. Serve with French bread.
Melt chocolate over hot water. Stir in milk. Add nuts and raisins. Drop on oiled paper. This candy will harden without further cooking. It will remain soft several days.
Over medium heat, melt butter and cook celery until tender. Shake in flour, stirring constantly. Pour in a little milk; stir until smooth, then slowly add remainder of milk. Add dry seasonings; cook until boiling point is reached. Add oysters, oyster liquid and onion. Serve as soon as oysters are thoroughly hot and plump
Place parsley sprigs, celery leaves, thyme leaves and bay leaf on a square piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with string. To flavor foods such as soups, stews and sauces, add the bouquet garni to the foods as they cook. Remove the cheesecloth bag before serving. Excellent!
Brown pork steak. In large casserole dish, place sliced potatoes, onion and green beans. Sprinkle with salt and pepper. Place pork steak on top. Add a little water to drippings in pan and pour over top. Cover and bake in 350° oven for about 1 hour or until potatoes are tender.
Mix above ingredients in 3 quart boiler (double). Cook on medium high until thickened. Line a big ovenproof bowl with layer of vanilla wafers. Layer sliced bananas over wafers. Pour a layer of pudding over the bananas. Continue in layers until all used. Beat egg whites, gradually adding 1/2 cup sugar until whites stand in peaks. Spread over top of pudding. Brown slightly in 450° oven.
Mix ingredients together with a large heavy spoon in large bowl by hand or low speed on mixer. Mixture will be stiff. Pour into Bundt pan and bake 1 hour and 20 minutes at 325°.
Dissolve jello with 1 cup very hot water, add only 2 more cups of water. Mix in pineapple and congeal.
Beat eggs and syrup together. Add sugar, butter, vanilla and pecans. Mix well and pour into pie shell that has been heated in pie pan and pressed down. Bake in 325° oven for 1 hour.
Stew chicken and bone (save broth). Mix onion soup in chicken broth (should have at least 5 cups of liquid). Add rice and boned chicken. Cook as for rice, on low for about 30 minutes, or until rice is done, stirring occasionally. You can cook in oven at 325° for 1 hour. (If you cook in oven, you don't have to watch as closely.)
Cook and stir onion and garlic in oil in 10-inch skillet until onion is tender. Add chicken, salt and pepper. Cook and stir over medium-high heat until done, about 5 minutes. Stir in cilantro. Pour pan juices over chicken to serve. Garnish with lemon wedge if desired. Makes 4 servings.
In large bowl, stir yogurt, oat bran, sugar, egg white, oil, vanilla and lemon. Let stand 5 minutes. Sift together flour, baking powder, soda and cinnamon in a small bowl. Stir flour mixture into the yogurt mixture until incorporated but not overmixed. Fold in cranberries. Divide batter among 12 cups of standard greased or nonstick muffin tin. Sprinkle 1 teaspoon sugar over muffin mixture. Bake at 400° for 13 to 16 minutes until brown and springy.
You also need 1 Reynolds oven bag, large size, 14 x 20-inch.
Stir-fry chicken in oil until browned. Add broccoli, pepper and water chestnuts. Stir until tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger. Add to skillet. Bring to boil; boil 1 minute. Prepare rice as directed on package. Serve chicken and vegetables over rice.
Bake chicken on broiler with Season-All sprinkled on top on both sides until chicken is tender. Boil noodles in water until tender. Drain and rinse with cool water. Chop lettuce in a large bowl. Mix lettuce, chicken, noodles and chopped carrots. Serve with Ranch salad dressing or dressing of your choice. Top with cheeses.
Stir the 1/2 cup water and arrowroot powder. Add to boiling water; boil again. Put 1 cup of water in blender with oatmeal and cashews. Blend. Add the remaining ingredients and cornstarch mixture.
Cream butter and sugar until fluffy. Add eggs, one at a time and beat after each addition. Add lemon rind, juice and vanilla. Mix well. Mix 1/4 cup flour with nuts and cherries. Sift the remaining flour with baking powder and salt. Add to creamed mixture. Fold in nuts and cherries. Pour into greased tube pan. Bake at 300° for 1 hour and 50 minutes or until cake tests done. Cool completely. Freezes well.
Break up pretzels. Add 3/4 cup margarine to 3 tablespoons sugar. Cream this. Press mixture into broken pretzels in a 13 x 9-inch dish. Bake 10 minutes at 350°.
Place lettuce leaf on salad plate; top with banana. Cut 1/4-inch V-shaped slices halfway through the banana, spacing about 1-inch apart. Place an apple slice, peel side up, in each cut. For eyes, gently press raisins into one end of banana. Serve immediately.
Measure flour, soda, baking powder and salt into a sifter. Cream shortening and peanut butter with brown and granulated sugars until fluffy in a large bowl; beat in egg. Sift in flour mixture, adding alternately with orange juice and blending well to make a stiff dough. Chill until firm enough to handle. Roll dough a teaspoon at a time into balls. Place 3 inches apart on an ungreased cookie sheet; flatten, crisscross fashion with a fork. Bake 8 or 10 minutes at 375°. Cool on racks.
In basket of percolator, place first 5 ingredients. Add juices and water and let come to a boil. Tastes good; smells wonderful.
Melt butter in pan. Add cream and cheese. Cook on low, stirring constantly until thickened. Serve immediately over drained pasta.
Melt butter. Add onions sauteed. Add mushrooms, garlic, spinach and Worcestershire sauce. Cook until spinach loses its color. Add cream cheese, half and half and seasonings. Cook until cream cheese is melted. Stir in bread crumbs and Tabasco. Grease casserole and pour in mixture. Sprinkle with grated Gruyere cheese. Bake uncovered for 15 minutes at 375°.
Combine milk, soup and pepper; pour over beans. Add 1/2 can onions and stir. Pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Garnish with remaining 1/2 can onions and pimentos. Bake 5 minutes more. Serves 6 to 8.
Boil chicken; pull off bone. Mix soups and broth together. Heat until mixed together good. Put a layer of chicken, then layer of stuffing, then layer of broth mixture on top. Put second layer of each. Bake 45 minutes at 350° or 400°.
In medium frypan, saute sliced onion until translucent. Add pepper, zucchini and mushrooms. Stir and shake pan until veggies are just crisp-tender. Sprinkle garlic salt and soy sauce.
Saute onion in 2 tablespoons margarine. Blend in cheese. Add salt, pepper, milk and chicken; mix well. Separate rolls into 4 rectangles. Seal center seam. Place 1/4 mixture into each rectangle and pull up corners and seal closed. Brush with remaining margarine and sprinkle with croutons. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes or until golden.
Combine the cabbage, pineapple, salt, coconut and salt. Add the salad dressing gradually mixing as the salad dressing is being added. A little more, or a little less salad dressing may be needed. Serves 6 to 8. A nice appetizer before any meal.
Cut chicken into bite size pieces, rinse in water, dip in flour and egg and bread crumbs. Brown chicken in skillet on both sides. Combine soup, sour cream, and dressing. After chicken is browned, place in buttered casserole, pour mixture over chicken, uncovered bake at 350° for 1 hour or 1 1/2 hour.
Place sliced apples in an 8 x 8-inch greased baking pan. Sprinkle the water over top. Mix together the flour, sugar, salt, cinnamon and butter. Sprinkle over top of apples. Bake in preheated 350° oven about 30 minutes or until apples are tender and crust is brown.
Bring ingredients to a boil; cook 30 minutes after it starts to boil. Remove spice bag. Pack in hot jars with seals.
If using meat, cook until tender seasoned with small onion, salt and pepper. Make sofrito (see sauces). Add cooked stew beef. Mix well and add okra. Add water and 1/2 lime juice. Cover and cook on medium-high until tender (about 30 minutes).
Mix all ingredients together, saving the oranges to add last. Bake at 350° for 25 minutes in two 9-inch pans or three 8-inch pans.
Mix in large mixing bowl. Pour in greased 9-inch pie plate. Bake at 350° for 45 minutes. Allow to cool 10 minutes before slicing into wedges.
Pour all fruit (juice, too) in large bowl. Add dry instant pudding. Chill overnight.
Cream together sugar and oleo. Add eggs, one at a time, beating well after each egg. Stir in flour and vanilla. Spread on greased and floured jelly roll pan. Top with pie filling. Bake at 350° for 40 minutes. Spread powdered sugar icing over rolls while warm.
Cream together margarine, shortening and sugar. Add eggs, one at a time, beating thoroughly after each addition. Stir together the flour and baking powder; add alternately to batter with milk. Add flavorings last and beat well.
In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, soda and salt. Add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes or until bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely. May freeze slices in bags or wrapped in foil. Yield: 1 loaf.
Wash potatoes. Place on cookie sheet lined with foil. Bake at 400° until soft, about 20 minutes.
Mix butter, sugar, peanut butter and Rice Krispies well. Form mixture into balls about 1 1/2-inches in diameter. Melt chocolate chips and wax in a double boiler. Dip balls into this mixture and put on wax paper to cool.
Combine all the ingredients. Rub generously on skinless chicken or pork ribs. Excellent flavor.
In a saucepan, combine the first 6 ingredients; simmer for 15 to 20 minutes. In a skillet, brown the beef. Drain. Stir in 1/3 of the sauce.
Combine cake mix, fruit cocktail with syrup, 1 cup of coconut and eggs in large bowl. Beat at medium speed for 2 minutes. Pour in oblong pan. Sprinkle top with brown sugar. Bake at 325° for 45 minutes. Bring butter, granulated sugar and milk to a boil. Cook 2 minutes. Remove from heat. Add rest of coconut and spread over top of cake in the pan.
Add ingredients together. Slightly beat eggs. Pour in unbaked pie shell (9-inch). Bake at 375° for 30 to 40 minutes.
Stir together beans and soup and pour into ungreased casserole dish. Bake, uncovered, 30 minutes at 350°. Sprinkle top with fried onions. Bake 5 minutes more.
Mix first 4 ingredients together. Cool over low heat for 10 minutes. Remove from heat and let cool. Add nuts and Rice Krispies. Make into rolls and roll in flaked coconut, powdered sugar or nuts.
Grease 9 x 13-inch pan. Crumble up raw hamburger and place in bottom of pan. Sprinkle chopped onion on top of hamburger.
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil. (You can skip browning, but it adds flavor and helps thicken.) Combine remaining ingredients in crock-pot. Add browned roast, turning to coat with liquids. Cover and cook on low for 8 to 10 hours. Serves 6 to 8.
Brown hamburger; add spices. Mix in tomatoes, beans and barbecue sauce. Let simmer for about 25 minutes. Add cooked macaroni.
Boil potatoes with skins on. When tender, peel and put through ricer or mash. Place potatoes on clean towel to dry out excessive moisture.
Mix and bring to a boil. Great for meat balls and Little Smokies, or use as a marinade.
Mix pretzel crumbs, margarine and 3 tablespoons sugar. Put in bottom of 9 x 13-inch pan. Bake 10 minutes at 375°; cool. Beat 1 cup sugar with cream cheese; add Cool Whip. Spread on crust; let stand for 4 hours or so in refrigerator. Dissolve jello in hot water; add raspberries and let stand until it starts to set. Pour over other mixture. Refrigerate.
Cream butter and cheese. Add other ingredients. Fill cookie press and press through the "star" design in long strips. Bake at 350° for about 15 minutes. Cut into 3 inch strips when they come from oven.
Mash and cook beef on medium, drain oil. Add frozen chili, stir well. (If using powdered chili, sprinkle on meat and stir well. Add water and stir to desired consistency; more for thin sauce, less for thicker gravy sauce.) In separate pan with hot oil covering bottom of pan, lay corn tortilla, turning over immediately to keep soft and transfer to serving plate. Top with mixture, cheese and onions. Repeat for 3 or 4 layers. Heat plate in oven at 350° for five minutes, or micro for 2 minutes. Top with egg and garnish with lettuce and tomato around edges. Serves approximately 4.
Grease a 9 x 13-inch pan. In layers (do not mix), spread the pie filling. Pour the crushed pineapple on top. Sprinkle the cake mix on top. Chip the butter or margarine on top. Sprinkle chopped nuts on top. Bake at 350° for about 60 minutes. Enjoy!
Combine dry ingredients together and mix well. Add 3 cups milk and vanilla. Cook in iron skillet until thick stirring constantly. Eat it over biscuits for breakfast.
Melt the butterscotch chips on low heat. Remove from the heat and add the chow mein noodles and cashew nuts. Drop by teaspoons onto wax paper.
Combine sugar, vinegar and water and boil 3 minutes. Cool. Add salt to shredded cabbage and let stand for 1 hour. Add rest of ingredients to cabbage and pour cooled liquid mixture over the slaw. Refrigerate. Lasts 3 weeks in refrigerator.
Cook broccoli according to package directions. Simmer onion in butter until tender. Remove from heat. Stir in sour cream, sugar, vinegar, seeds and spices. Pour this over the broccoli; top with cashews. Serve.
Peel potatoes, cut into cubes. Add salt and pepper to taste. Cut up pieces of margarine, mushrooms, onion and cheese. Mix together and wrap in aluminum foil tightly. Bake at 400° or on charcoal grill 40 minutes or until potatoes are tender.
Combine all ingredients in a bowl. Blend at low speed. Beat 3 minutes at medium speed #6. Pour into greased and floured tube pan. Bake in 325° oven for 60 to 70 minutes. Cool upright in pan for 15 minutes.
Mix sugar and flour. Beat in eggs, milk, vanilla and butter thoroughly. Fold in nuts and pour into pie shell. Bake for 40 to 50 minutes in a preheated oven at 375°. Serve warm, either plain or with whipped cream. Serves 6.
Brown bacon (cut into 1 inch pieces), sausage (broken up) or ham (need not be browned). Take everything but cheese and meat and put in blender for a few seconds. Pour into 9-inch greased Pyrex pan. Sprinkle meat and cheese on top and press down into batter with spoon until covered. Bake 45 minutes at 350°; let stand 10 minutes. Can add onion, green pepper and mushrooms, if desired.
In large skillet, dice bacon and pan fry. Add onion and pepper and cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook 1 minute. Add potatoes, carrots and diced hard-cooked eggs. Blend and serve hot.
Cover peas with cold water and simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Add bone, onion, salt, pepper and marjoram. Bring to boil, cover, reduce heat and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone; cut off meat and shred. Return meat to soup and add vegetables. Cook uncovered 30 to 40 minutes.
Cook meal and water over medium heat until stiff and begins to roll into a ball (about 6 minutes). Add rest of ingredients. Mix well. Drop from tablespoon into hot oil. Cook until golden brown.
Cream together the shortening and sugar until light and fluffy. Add egg; beat well. Sift together the dry ingredients and add alternately with applesauce to creamed mixture. Add raisins and nuts. Drop from spoon on greased cookie sheet about 2 inches apart. Bake at 400° for 15 to 20 minutes. Yields 5 dozen.
Boil potatoes just until tender. Cool, peel, chop and set aside. Fry bacon until crisp; drain and reserve 4 tablespoons of the fat. Crumble the bacon and mix it with the potatoes, pimento, onion, celery, eggs, salt and pepper in a 2-quart casserole.
Beat egg. Add buttermilk and oil and stir. Mix flour, sugar, baking powder, soda and salt. Add dry ingredients to wet ingredients. Stir until semi-smooth (still some lumps). Heat electric skillet to 350°. Add oil (about 4 tablespoons or 1/4 cup).
Heat oven to 350°. Grease cookie sheet, large size. Sift flour, baking powder and salt together in one bowl. Cream butter, slowly adding brown sugar and eggs. Mix with flour mixture until creamy. Add chocolate chips. Place in cookie sheet. Bake for 35 minutes until brown. Cool. Cut into 48 bars. Can freeze bars after cool. Also could add M&M's.
Cream together all ingredients except 1/3 of Cool Whip. After blended well, stir in remaining Cool Whip and pour into baked pie shell and chill.
Mix carrots, pepper and onion. Heat rest of ingredients and pour over carrot mixture. Chill 24 hours.
Bring to a boil 1 teaspoon sugar, salt, dry mustard, celery seed, peanut oil and vinegar. Pour over cabbage, onion and sugar mixture. Let stand for 4 hours before serving. Will be good for 4 or 5 days.
Place the roast in deep baking pan and cover with salt, pepper and kraut. Cover and bake at 350° for 3 hours. Remove top of roaster for last 30 minutes of baking. Slice or shred pork before serving.
Melt 2 tablespoons margarine in heavy skillet. Arrange potatoes in 3 layers. Sprinkle each layer with salt and pepper. Dot top with 2 tablespoons margarine. Cover; cook over medium heat for 20 minutes. Uncover, turn and cook until potatoes are brown. Makes 4 to 6 servings.
Butter square pan (9 x 9 x 2-inches). Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, for 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate chips over hot mixture; place foil over pan so chocolate will melt. Spread chocolate evenly over candy.
Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate at least an hour before serving.
Mix all ingredients together well. Press into greased loaf pan. Bake at 400° for about 45 minutes to an hour.
Sift together flour, sugar, baking powder, soda and salt. Add brown sugar, shortening, egg and vanilla; beat well. Stir in oats and nuts. Form dough into small balls and dip tops in a little additional sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 3 1/2 dozen cookies.
In a medium mixing bowl, combine both cans of corn and muffin mix. Melt margarine and add with sour cream to mixture. Mix well. Pour into casserole dish and bake at 350 for exactly 1 hour.
Butcher ducks; reserve feet. Soak feet in salt water for 2 days to clean off all excess deposits. Boil 4 quarts of water; add potatoes, carrots and onion and simmer until onion is tender. Add feet and simmer 1 more hour.
Cream margarine and sugar; add eggs and pineapple. Fold in bread cubes. Pour into greased 1 1/2-quart casserole. Bake 30 to 40 minutes at 350°. Serve with baked ham or alone.
Peel and cube the rutabagas. Boil until tender; drain. Add the butter and sugar. Beat with a mixer until mashed. Season to taste.
Cream margarine and sugar until fluffy. Add egg; continue beating. Dissolve soda in buttermilk. Add alternately with flour. Mix until blended. In a well-greased loaf pan, pour half the batter in, then sprinkle with half the sugar-cinnamon mixture. Repeat with remaining batter and cinnamon layers. Swirl through batter with knife to bottom of pan. Bake at 350° for 40 to 45 minutes.
Mix all ingredients. Cover and refrigerate for 1 to 2 hours before serving. Serve with tortilla chips.
Cook fryer with seasonings (salt, pepper, parsley flakes, chives and bay leaves). When chicken is tender, remove from bones and cut up. Saute bell pepper, onion and celery. Add chicken, along with 2 cans of mushroom soup, pimentos and mushrooms. Cook spaghetti in broth with added water. Mix all together in large baking dish with 1 cup cheese. Cover with more cheese. Heat in a 350° oven.
Lightly grease 10-inch pie plate. Cook ground beef and onion until brown; drain. Stir in salt and pepper. Spread into pie plate and sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender on high speed). Pour into pie plate. Bake at 350° about 45 minutes.
Mix all together and cook approximately 3 hours. Cold pack for 25 to 30 minutes.
Preheat oven to 450°. Place 3 tablespoons of vegetable oil in an 8 or 9-inch cast-iron skillet and preheat skillet while preparing ingredients. Crack eggs into large mixing bowl and beat slightly; add buttermilk, 1/4 cup vegetable oil and salsa and mix well by hand. Add dry ingredients and stir until smooth. Pour into hot skillet and bake for 30 to 40 minutes or until golden brown. Serves 8.
Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Add remaining ingredients and mix well. Spread in a buttered 9-inch pan. Bake in moderate oven (350°) for about 40 minutes.
Mix pepper, lemon juice, garlic, dressing and butter on top of room temperature shrimp. Bake at 350 to 400 degrees for about 20 minutes (no longer).
Boil chicken; tear off meat. Cook rice in the chicken broth substituting for water. Will make two 9 x 11-inch casseroles. Mix 1/2 of chicken, rice, soups and onions; pour in casserole dishes. Place several pats of butter on top and season. Bake at 400° for about 30 minutes.
In a saucepan, mix all of the ingredients. Cook 3 to 4 minutes, stirring constantly, until it forms a big ball. Cool and store in airtight containers. Keep in refrigerator for longer use.
Mix all ingredients until smooth with electric mixer. Pour into greased 9 x 13-inch pan or two 8 x 8-inch pans. Sprinkle the nuts on top. Bake at 350° for 30 minutes. While cake is baking, blend the following together for topping.
Mix together and place in a small baking dish or pie plate. Sprinkle with paprika and bake 25 minutes at 325°. Serve on crackers. Good on Triscuits.