HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine sugar, butter and cream. Heat over low heat, stirring occasionally until hot. Stir in extract. Yields approximately 1 3/4 cups.
Boil chops 30 minutes in small amount of water. Then add peeled whole potatoes, carrots, onions and kraut and juice; salt and pepper to taste. Cook slowly (covered) 2 hours.
Combine eggs and flour; beat well. Add milk, corn and melted oleo. Turn into a greased casserole dish and bake at 400° for 45 to 60 minutes. Makes 10 servings.
Crust: Mix margarine, salt and flour and press in pan. Bake at 375° for 15 minutes.
Mix applesauce, melted shortening and soda together. Add eggs, sugar and spices, while continuing to mix. Put pecans (coarsely chopped) and raisins in flour; toss until coated. Add to mixture, blending well. Pour into two large greased loaf pans or 3 smaller ones. Bake at 350° for 1 hour.
Beat butter and sugar together. Add eggs, cocoa, food coloring, coffee, soda and vanilla. Beat well. Add in flour, salt and buttermilk. Bake in 3 greased pans at 375° until done. Cool cakes, then fill and frost with Red Earth Icing.
Preheat oven to 325°. Grease 16 muffin tins. Put 3 mixing bowls out. Mix apples and sugar in one bowl and set aside. Mix eggs, oil and vanilla in second bowl and stir to blend. In the third bowl, put flour, baking soda, cinnamon and salt. Stir and blend with fork.
Preheat oven to 500°. Measure flour into bowl by spooning into measuring cup and leveling off. Cut in shortening with pastry blender until resembles coarse crumbs. Blend in just enough milk with fork until dough leaves the sides of the bowl. (Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry.)
While yeast is dissolved in 1 cup warm water with sugar, combine eggs, salt, Crisco and 2 cups warm water. Combine this mixture and add about 8 cups flour. Let this mixture rise until doubled in bulk. Pour out on bread board and knead until smooth and elastic. Pinch off enough dough for amount of rolls to be used. Roll out to about 1/2-inch thickness. Cut with biscuit cutter. Cover with melted butter; fold over. Place in greased baking pan. Let rise until doubled in thickness. Bake 12 to 15 minutes in 350° oven. Place remaining dough in greased covered dish. Will keep in refrigerator 4 to 5 days.
Beat Bisquick, eggs, milk and minced onions for 20 strokes; spread on bottom of rectangular pan (13 x 7 x 3-inch). Spread on dough the broccoli and garlic. Beat together the eggs, cottage cheese, Parmesan cheese and Monterey Jack cheese. Cook at 375° for approximately 1/2 hour or until eggs are set and cheese is slightly brown.
Slowly melt butter and chocolate. Remove from heat and add confectioners sugar and milk. Stir until smooth. Return to heat. Simmer 10 minutes. Bring to a rolling boil. Remove from heat and add vanilla.
Arrange frozen shrimp in circle in a 9-inch pie plate and add water. Cover tightly and microwave on High (100%) for 2 minutes. Rotate plate 1/2 turn. Microwave until almost done, 2 to 3 minutes longer. Drain.
Preheat oven to 250°. In open roasting pan, melt butter in oven. Remove. Stir in seasoned salt and Worcestershire. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.
Boil water; add rice. Cook celery and onion in oleo until tender. Mix everything together. Put in baking dish. Bake at 350° for 1 hour.
Cook first 3 ingredients for 8 minutes at boiling point. Pour mixture over marshmallow cream, peanut butter and vanilla. Beat until thick and creamy; pour into greased pan until it cools, then cut.
Combine all ingredients, except 1/3 cubed beef. Form into ball and roll in beef. Serve with crackers.
Mix and let set 15 minutes. Make out in balls the size of walnut. Place on floured cookie sheet and press with fork. Bake at 375° for 10 to 12 minutes.
Brown ground beef until done; salt and pepper to taste. Place 1/2 of ground beef in bottom of large casserole. Arrange a layer of potatoes over beef, a layer of kidney beans, sprinkle (washed) rice over beans, a layer of chopped onion, salt and pepper. Repeat each layer of potatoes, beans, rice and onion. Use other half of beef for top. Pour tomato juice over ingredients. Bake at 350° for 1 1/2 hours.
Boil potatoes until well done and breaking apart. Drain and add other ingredients. Mix until smooth, adding more mayonnaise or butter, if needed.
In a large bowl, combine the first 5 ingredients; set aside. In a quart jar, combine the remaining ingredients. Cover and shake thoroughly. Pour over the other ingredients. Mix together gently. Chill overnight or for several hours. Yields 6 to 8 portions.
Beat cream cheese until smooth. Add milk and mayonnaise. Blend until smooth. Fold in remaining ingredients and serve with crackers or as a dip.
Put hamburger in bottom of large baking pan. Sprinkle with onion soup mix. Spread drained cans of corn, beans, peas and carrots. Mix cans of chicken and mushroom soup and spread over vegetables. Put Cheddar cheese soup on top and top with Tater Tots. Bake for 1 1/2 hours.
Brown pork and hamburger until it loses its color. Cook celery 5 minutes in boiling water. Saute celery, green pepper and onion in butter. Mix all ingredients together. Cook noodles in boiling water. Drain and add to mixture. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Mix ingredients and bake in 8 x 14-inch dish at 300° to 350° for 35 minutes.
Take a wild turkey, freshly killed, and have husband clean the breast of the turkey real good. Halve the breast and slice real thin. Store in freezer in freezer bags. Take packages out as needed for meal. Salt, pepper and flour the same as for chicken. Fry, using iron frying pan (to give it a good southern taste), until done. Serve with wild rice and tossed salad. Tastes better than chicken fingers.
Cream the Crisco and sugar. Add eggs and milk and blend. Sift together the flour, baking powder, soda and salt and add to mixture. Add vanilla, dates and nuts. Roll about 1 rounded teaspoonful of mixture into a ball, then roll in crushed corn flakes. Place cherry on top and bake at 450° for 10 minutes.
Beat sugars, oil and margarine until fluffy; add egg, vanilla and milk and continue beating. Add flour, salt, baking soda and cream of tartar and mix well. Stir in oats, Rice Krispies, coconut, chocolate chips and nuts. Drop by teaspoonfuls on baking sheets. Bake at 350° for 10 to 12 minutes until barely brown. These are very crisp and melt in your mouth, but do not overbake.
Fry sausage and bacon until done. Place onions, garlic, kale, boullion cubes and potatoes in 1 quart of water and boil until potatoes are cooked. Add sausage and crumbled bacon and boil with heavy cream for 5 minutes. Add salt and pepper to taste.
Crumble ground beef into baking dish. Add minced onion, salt and pepper. Spread the soup on top of beef mixture. Layer cheese slices on top, followed by a layer of Tater Tots. Bake at 350° for 1 hour.
Place roux in 4-quart casserole. Add hot water (mix well), salt, pepper and shrimp. Microwave on High for 16 minutes. Stir at 5 minute intervals. Sprinkle onion tops on gumbo before serving over rice. Serve file separately.
Mix well and top with grated cheese or Pepperidge Farm dressing. Bake in 9-inch Pyrex dish at 325° until slightly brown.
Brown pork chops in frying pan. Mix rice, soup and water. Put in baking dish. Arrange chops on top. Cover and bake at 325° for 1 hour.
Mix all together. Bake one hour at 300°. You may put marshmallows on top, if desired.
Cook noodles as directed. Combine noodles, ham, onion, bell pepper, celery and mayonnaise. Add pimento last after stirring up the other ingredients. Blend well. Blend soup, milk, cheese, black pepper and poppy seed. Add to noodle mixture. Put in a 2 1/2 to 3-quart casserole dish. Top with Ritz crackers (crushed) and melted butter. Bake at 350° for 30 to 40 minutes.
Remove crusts from bread slices, butter both sides. Use 8 slices to cover bottom of 9 x 13-inch pan. Top with ham, then cheese. Cover with remaining bread. Combine eggs, milk, mustard and salt. Beat well, pour over bread. Cover and refrigerate overnight. Bake, uncovered, 1 hour at 350°.
Bake cake in a jellyroll pan. Add 1 1/4 cups milk slowly to flour. Cook until thickened. Cool. Cream sugar, Crisco and margarine. Mix with thickened flour and milk mixture until smooth. Spread on cake and refrigerate.
Lightly grease sides and bottom of crock-pot or large casserole dish. Arrange alternate layers of tortillas with a mixture of chicken, soups, salsa, sour cream and onion.
Chop broccoli and onions. Mix together in bowl with raisins and sunflower seeds.
Brown ribs well. Pour off excess fat. Combine remaining ingredients. Pour over ribs. Bake in heavy pan at 350° for 2 hours or more. Baste 2 or 3 times during baking.
Use juice from large can of fruit cocktail and enough boiling water to make 4 cups liquid. Dissolve the jello in this liquid. Cool and when ready to jell, add the rest of the ingredients.
Remove giblets. Wash inside and out. Save the weight label on the chicken. Pass the spit through the chicken, from opening in the back through the cavity and out through the breast. Use wire or string to fasten chicken securely to the spit so it turns with the spit. Sprinkle with salt and pepper. Cover the breast with bacon, using some aluminum nails to hold the bacon. Wrap bacon around upper parts of leg, using nails here, too. Place spit about 12-inches over coals for any more than 15 minutes at a time. If legs or breast start to dry out, spread with butter. Chicken s finished when meat breaks away from bones easily. Test one leg.
Cut up bacon into 1-inch pieces. Cook in a Dutch oven until crisp and golden. Remove with slotted spoon. Set aside.
Mix sugar, milk, cocoa and butter. Boil 1 1/2 minutes. Then mix in oatmeal, peanut butter, vanilla and raisins. Mix well and drop by spoonful on wax paper.
Saute pepper, celery and onions in butter until tender. Stir in chicken and mushroom soup. Cook spaghetti in chicken stock until tender. Mix cooked spaghetti with chicken mixture. Place in 13 x 9-inch casserole dish, sprinkle with cheese. Cover and bake at 375° for 30 minutes.
Beat eggs, sugar and vanilla until light. Add flour and baking powder. Fold in nuts, raisins and apples. Grease and flour pan (I have used just Pam spray). Bake at 325° for 30 minutes.
Snip the ends off whole green beans. Wash and drop beans in boiling water. Cook 10 minutes. Pack in sterilized pint jars and add red pepper, garlic and head of dill. Then heat cider vinegar, water and salt to boiling and pour over beans. Seal jars Makes 3 pints.
Mix corn meal, salt and soda. Add milk, eggs, corn and oil. Add cheese. Chop onion and peppers; add to mixture and stir well. Pour into greased pan. Bake at 350° for 35 to 40 minutes.
Mix all together and add enough beer to make the batter thin. Dip onion rings into batter and deep fry until golden brown.
Heat oven to 350°. Combine all ingredients, adding turkey broth or water if mixture is too dry (I use turkey gravy if any left). Place in lightly greased 1-quart casserole dish. Bake for 35 to 45 minutes or until hot and lightly brown on top. Garnish with cranberry jelly or sauce if desired.
Put chicken in roasting pan (13 x 9-inch); leave uncovered. Mix remaining ingredients and pour over chicken. Bake for 2 hours at 300°.
Put in a large pan. Cook 20 to 25 minutes after it starts to boil. Pour onto greased pan. Let cool 24 hours. Cut and wrap in waxed paper. Store in cool area. Yields about 2 pounds.
Stir Jell-O into hot water until dissolved. Add cold water. Refrigerate 2 cups liquid until thickened. Reserve 1 cup at room temperature. Stir the cream cheese into this cup until smooth. Oil mold and pour cream cheese mixture in. Chill. When the 2 cups Jell-O are thickened, chop the apple and add to Jell-O along with the cranberry sauce. Pour into mold over cream cheese mixture and re-chill.
Sift flour with soda, twice. Cream butter and sugar. Add sour cream. Add egg yolks, one at a time. Add flour. Fold in beaten egg whites. Bake at 300° for 1 1/2 hours.
Melt butter and oil in a soup pot; saute onions for 1 minute. Stir in carrots; saute until onions are soft (orange). Stir in tomato paste, apples, stock and salt. Bring to boil; stir in rice. Cover and simmer 45 minutes. Remove 1 cup and blend. Return to pot. Add raisins, cashews and honey; bring to boil again. Simmer 5 minutes. Add milk and heat through. May be served hot or cold with a dob of yogurt. Makes 2 1/2 quarts.
Cook and drain spinach. Mix together egg, cheese, stuffing and butter. Combine with spinach and put into casserole. Sprinkle 1/4 cup shredded sharp cheese over top and bake 20 minutes in 350° oven or until nicely browned.
Saute bacon and onion in large saucepan until onions are tender. Stir in remaining ingredients. Bring to a boil. Cook 15 minutes, stirring constantly. Yields 4 to 6 servings.
In a food processor, process Special K, Parmesan cheese, flour and Italian seasoning until cereal resembles fine crumbs. Pour salad dressing in another bowl. Dip chicken in salad dressing. Coat with cereal mixture. Place in shallow baking pan coated with cooking spray. Bake at 350° about 30 minutes or until tender. Do not cover or turn chicken while baking.
Follow instructions for the hot roll mix; divide into two parts and let rise. Brown hamburger and sausage. Drain. Add cheese and cook until melted. Roll out dough; put 1/2 of meat and cheese mixture in each piece of dough and roll up. Cook at 375° until golden brown.
Cook green pepper halves in boiling water 3 to 5 minutes. Drain well. Combine all ingredients except 1/4 cup catsup and pepper halves. Pack approximately 1/2 cup of meat mixture in each pepper half. Top with 2 tablespoons catsup for each half. Bake at 350° for about 45 minutes.
Line a 9-inch quiche dish with pastry. Trim excess pastry around edges. Bake at 400° for 10 minutes. Prick the shell and bake 5 more minutes.
Chill liquids before mixing. Separate egg whites and yolks. Beat yolks and add sugar. Stir in whipped cream, milk, cream and Southern Comfort. Beat egg whites; fold in. Dust with nutmeg. Chill. Makes 10 servings.
Beat eggs; stir in milk. Add dry ingredients. Spray 2 loaf pans with Pam. Place mix in pans; let stand for 15 minutes. Bake for 1 hour at 300°. Can be frozen for later.
Scrub potatoes well. If large, cut into thick slices. Steam for about 7 minutes or until firm but slightly tender. Pour oil into casserole dish. Add steamed potatoes, garlic, shallot, salt and pepper. Toss to mix well. Bake uncovered in a preheated oven at 350° for 30 minutes. Stir a couple of times during baking so potatoes cook evenly.
Brown ground beef in skillet; add onions and garlic. Cook until tender. Drain fat. Add remaining ingredients and turn into a 2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 30 minutes.
Beat sugar into egg whites until stiff. Fold in raspberries, Cool Whip, lemon juice and dash of salt. Fold into baked pie shells. Top with almonds and freeze. Set out a few minutes before serving. Makes 2 pies.
Stir the dressing and preserves together and sprinkle onion soup mix on top. Stir until blended. Pour over chicken and bake 1 1/2 to 2 hours in a 350° oven. Serve over rice.
Wash chicken and place in shallow dish. Mix ingredients for sauce and pour half over chicken. Bake, uncovered, at 350° for 30 to 35 minutes. Turn chicken and add rest of sauce. Bake about 30 minutes more. Serves 4 to 5.
You will need the following equipment: 8 to 10 paper or plastic cups (8-ounce) and decorations for dirt (gummy worms, bugs or anything you wish).
Mix sugar, cocoa, margarine and eggs together. Add vanilla and mix thoroughly. Add flour, nuts and coconut, mixing well together. Pour into a greased 13 x 9-inch pan and bake for 40 minutes in preheated 350° oven. When done, immediately spread marshmallows over the hot cake. Let cool and frost with Icing.
Cream together cream cheese and sugar; add eggs and vanilla. Fold in sour cream. Pour into graham cracker crust and bake at 350° for 40 minutes. Turn the oven off and leave the cheesecake in the oven for another 40 minutes. Remove from oven and cool. Add topping of your choice (suggest Comstock).
Cut beef tenderloin across grain into strips, each about 1 1/2 x 1/2-inch. Cook and stir beef in margarine in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 10 minutes.
Combine all ingredients with 1 cup of water in large bowl. Beat for 5 minutes with electric mixer. Pour into a greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes. Cool 5 to 10 minutes. Remove from pan and dust with powdered sugar.
Saute chiles in butter. Cool and add remaining ingredients. Put in buttered casserole and bake at 350° for 30 to 40 minutes.
Mix dry ingredients together. Add boiling water while stirring constantly. Cook until thick in double boiler. Add beaten egg yolks and cook about 2 minutes longer. Add lemon juice and rinds and cook until thick. Pour into 9-inch baked pie shell. Cover with meringue. Bake at 350° for 18 minutes until brown.
Sprinkle rice in bottom of 3 to 4-quart casserole. Place on rice. Mix together soup, water and soup mix and pour over chicken. Cover and bake 40 minutes at 400°, then bake about 20 minutes at 300°. If a bit dry when finished, add 1/2 cup water and replace cover for a few minutes.
Add cocoa to sugar and mix well. Stir in 2 cups milk to make a smooth mixture and heat in top of a double boiler. Beat egg yolks; add flour, blended with remaining 1/2 cup milk. Add salt and stir into milk mixture. Cook until thick, stirring constantly. Add butter or margarine and vanilla. Cool and pour into baked pastry shell. Top with meringue made of the egg whites and 8 tablespoons sugar. Bake at 350° until meringue is lightly browned. Yield: One 9-inch pie.
Cream butter and sugar. Add egg yolks, one at a time. Add soda to flour and sift mixture 3 times. Add alternately, flour and sour cream to creamed mixture. Beat egg whites and fold into mixture. Add 1 teaspoon vanilla and 1 teaspoon lemon flavoring. Bake in a tube pan at 300° for 1 to 2 hours. Let stand 15 minutes before taking out of pan. The longer you keep this cake, the more moist it becomes.
Mix ingredients together and bake at 350° for 30 minutes or until lightly brown. Serve immediately.
Mix frozen lemon juice with 1 quart water. Slice bananas. Mix all juices and bananas, then chill. When punch is ready to serve, add ginger ale and sherbet. Color to suit the occasion.
Brown meat, onion and celery. Add tomato soup (undiluted) and creamed corn. Cook shell macaroni; drain. Add to meat mixture. Place into casserole dish; top with cheese. Bake for 1/2 hour at 350°.
Cream sugar and shortening. Add eggs and beat in. Sift dry ingredients together and blend alternately with molasses and sour milk. Drop on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine ingredients in large bowl, folding together until blended. Spoon into serving bowl. Chill.
Soften cream cheese; mix in small amount of onion. Add small amount of milk until spreadable. Spread over bottom of shallow platter. Cut crab in bite-sized pieces; spread over cream cheese mixture. Refrigerate until ready to serve. At serving time, spread on cocktail sauce. Sprinkle with chopped parsley to resemble "pizza." Serve with crackers for guests to spread with appetizer. This will disappear!!! (With a large group, you can double or triple recipe.)
Rinse beans. Place in large pan in cold water to cover. Soak 6 hours; drain. In same pot, combine beans, ham hock, garlic, onion and 8 cups of water. Bring to boil; cover. Reduce heat and simmer 1 hour. Add remaining ingredients and simmer 1 hour.
Brown crumbled sausage; drain. Place in bottom of pie shells. (If you use crescent rolls, place in a 13 x 9-inch pan and pinch together to form crust.) Sprinkle cheese on top of sausage. Beat eggs, milk, salt and pepper and pour on top of sausage. Bake at 400° for 15 to 20 minutes or until eggs are set and slightly browned. I make on Christmas Eve and refrigerate and bake for Christmas morning.
Mix sugar, water, orange rind and butter in heavy skillet. Heat until butter and sugar are melted. Add potatoes and cook over low heat, turning occasionally until potatoes are candied.
A normal pizza on top, and a beautiful egg and cheese crust, with flecks of green and a slight crunch.
Beat eggs together. Add sugar, syrup, butter, vanilla and nuts. Stir these together. Pour in unbaked pie shell and bake 1/2 hour at 350°. Delicious topped with Cool Whip.
Mix sugar, flour and cocoa in saucepan. Gradually add milk. Cook over medium heat until thickened. (Add more milk if too thick.) Add vanilla. Serve over hot biscuits with butter. Kids love this as a special treat for breakfast.
Steep the tea in one cup of boiling water for about 2 minutes. Add the sugar and stir until dissolved. Add the juice, lemonade, water and bourbon. Pour into a container and freeze 12 hours or overnight. This keeps in the freezer for several month. Scoop to serve and splash with a little 7-Up or Sprite.
Brown ground beef or turkey. Add rest of the ingredients and cook until vegetables are tender. (The meat can be omitted and chopped basil and small, cooked pasta can be added before serving.) Garnish with a sprinkle of Parmesan cheese. Serve with crusty bread for a complete meal.
Mix all ingredients. Place in casserole dish and refrigerate overnight. Bake at 400° for 40 minutes.
Grease deep cake tin or tube pan. Sift flour with salt into bowl and rub in the margarine or butter (I use butter). Stir in the sugar, raisins and apples. Stir in the eggs with a spoon. Do not beat. Put mixture into the prepared cake pan. Bake in oven at 350° for 50 minutes, until a skewer inserted in the center comes out clean. Serve warm from the oven, dredged with powdered sugar. Serves 8.
Fry sausage (taken out of casings) and add garlic and Italian seasonings, if desired. Drain well. Mix the beaten egg with parsley and then add the shredded Mozzarella cheese. Roll out the dough, length longer than width, in a rectangle shape. Mix the sausage in with cheese and egg mixture. Put in the middle of the dough and spread it out, leaving about 1/2-inch around the edges. Roll the dough up and put in a bread pan (greased). Bake at 325° for 1 hour. Good luck!
In a small bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spices over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and cook on high for 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.
Break banana into small pieces and put into the blender with pineapple juice, yogurt and strawberries. Secure lid and blend until smooth. Divide shake between 2 glasses and serve immediately.
Clean mushrooms; take out stems and dice. Place in frying pan with onions and butter to soften. Salt and pepper to taste. Add breadcrumbs to absorb the butter in the frying pan. Fill mushroom caps. Place on cookie sheet and bake for 15 to 20 minutes in a 325° oven.
Boil together 1 cup white vinegar, 1/2 cup water and 2 cups sugar. Add to this 1 teaspoon celery seed and 1 teaspoon mustard seed. Let cool. Shred cabbage; add 1 tablespoon salt and mix well. Let stand 1 hour. Squeeze out all liquid. Then add to cabbage 1 grated carrot, 1 bell pepper (finely chopped) and 1 small onion (finely chopped). Pour cooled vinegar mixture over this. Freeze in containers you would want to use one at a time.
Peel and slice potatoes. Cook in small amount of water until tender; drain. Sprinkle 1 tablespoon crumbs in greased 2-quart casserole. Combine sour cream, salad dressing, flour and onions; blend thoroughly. Place layer of potatoes in casserole, salt and pepper to taste. Top with half the egg slices. Spread with half the cream mixture. Repeat layers. Sprinkle remaining 2 tablespoons bread crumbs on top. Pour melted butter evenly over top. Bake at 350° for 25 minutes. Cool 10 minutes before serving.