HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the first 6 ingredients in enough of the water (1 to 1 1/2 cups) and bring to a boil. Reduce heat and simmer until the vegetables are tender. Remove from the heat and mash the vegetables. Add the remaining ingredients, all but milk. Return to heat and bring to a boil. Add the evaporated milk. Turn heat off. Serves 6.
Preheat oven to 350°. Melt butter in saucepan. Stir in brown sugar until dissolved. Cool these ingredients slightly. Beat egg and vanilla in well. Sift, then measure flour. Resift it with baking powder and salt. Stir these ingredients into the butter mixture. Add chopped nuts or coconut. Pour batter into greased 9 x 9-inch pan. Bake for 20 to 25 minutes. Cut into 16 bars.
Mix all ingredients. Pour into uncooked pie shell and bake for 35 minutes at 300°.
Dissolve yeast in water; add salt, sugar and flour. Knead 5 to 10 minutes. Add more flour as necessary to reduce stickiness. Twist dough into shape of cars, trucks, airplanes, animals, flowers, trees, gingerbread boys, numerals or circles. Place on Teflon baking sheet. Brush with beaten egg. Bake at 425° for 15 minutes or until lightly browned.
Mix together all ingredients. Pour into a 9 X 13 pan or spread onto a cookie sheet. Bake at 350 for 25 minutes. Cookies will not look done, but don't cook any longer. They get firm as they cool.
Cut cauliflower and broccoli into bite-sized pieces. Chop onion and put all into large salad bowl with a cover. Pour Ranch dressing over the salad. Cover with top and shake. Put in refrigerator overnight. Bring directly out of refrigerator - that's it! Delicious!
Cream butter and sugar. Add beaten eggs and jam (your choice). Sift dry ingredients together. Add (alternating) buttermilk, creamed butter, sugar and dry ingredients, then add raisins, nuts and cherries. Pour into 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until done in the center.
Cream butter; add sugar and beat well. Add eggs, milk, flour and vanilla. Bake in a 375° oven for 25 minutes in 2 (8-inch) layer pans. Use Caramel Frosting.
In saucepan, combine brown sugar, butter or margarine, cream and vanilla, stirring constantly. Boil 3 minutes. Remove from heat and cool. Beat until spreading consistency. Icing stays moist on cake for several days and does not form a crust like may cooked icings do!
Combine flour, sugar, salt and cinnamon. Cut in margarine with two knives or pastry blender until mixture resembles coarse corn meal. Combine peaches, lemon juice and water. Spoon into a greased 9-inch square baking dish. Sprinkle flour mixture over peaches. Bake covered at 350° for 15 minutes. Remove cover and bake 35 to 45 minutes longer. Makes 6 servings.
Saute celery, onions and green pepper in Dutch oven. Add soup and remaining ingredients except crabmeat and optional ingredients and cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly. Remove and discard bay leaves. Garnish with parsley and lemon slices if desired. Yield: 11 cups.
Preheat oven to 325°. Lightly coat cookie sheet with spray; dust with flour. In a small bowl, whisk together egg whites and honey; set aside. In a large bowl, combine flour, brown sugar, anise, baking powder, soda and salt. Make a well in center and pour in egg white mixture and apricots. Mix until smooth and well combined (about 1 minute). Transfer dough to lightly floured work surface. Divide in half. Shape each portion into a 12 x 2-inch log. Arrange logs on baking sheet about 6-inches apart. Bake until logs are golden brown (about 40 minutes). Reduce heat to 300°. Transfer logs to work surface and cool about 3 to 4 minutes. Use a serrated knife and slice each log diagonally into 1/2-inch thick slices. On baking sheet, arrange slices upright and slightly apart. Bake 15 to 20 minutes more until crisp. Cool completely. Store in airtight container. Will keep fresh up to 3 weeks.
Warm hot milk and butter together. Combine salmon (flaked), eggs, seasonings and milk; mix. Add warm milk and butter; mix. Put in loaf and bake at 350° for 1 hour.
Cream first three ingredients well and add Bits 'O Brickle and vanilla. Let this sit overnight in refrigerator. Keeps for several days.
Thoroughly wash and drain sauerkraut. Saute bacon to crisp. Remove bacon and crumble. Add onions to skillet and saute in bacon fat until transparent. Remove onions. Add sauerkraut to skillet; cover and simmer in bacon fat for approximately 3/4 hour or until tender. Add water if needed. Add bacon, onions and brown sugar to kraut. Heat through. Parboil kielbasa in water for approximately 15 minutes. Slice kielbasa and add to kraut. Serve.
Scrub potatoes leaving skins on. On cookie sheet, melt butter or margarine to lightly cover pan bottom. Cut potatoes in half lengthwise. Place face down on pan. Bake at 350° for 1 to 1 1/2 hours. A filled pan will seve 5 to 6. This is a good way to use up small potatoes, producing baked potatoes with a French fry face.
Mix together and put in 8-inch square pan. Let set. Double for 9 x 13-inch pan.
Brown the beef; saute onion and cook the noodles. Then add it all in a large casserole dish with sauce. Layer beef, noodles, cheese and pepperoni until all used up. Bake in a 375° oven for 20 minutes. Serves 8 to 10.
Blend the first 3 ingredients together and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat together the next 5 ingredients and pour over baked layer while hot. Bake again at 350° for 20 to 25 minutes. Dust with powdered sugar and cut into small squares when cool. They freeze well.
Cook rice until tender. Lightly brown meat, onion, salt, pepper and garlic powder in butter. Add rice to meat mixture. Spread 1/2 of the cabbage in a 2-quart casserole. Cover with meat mixture. Top with remaining cabbage. Pour soup over the top. Cover. Bake at 350° for 1 hour.
Cream butter and cream cheese. Add sugar; mix well. Add 1 egg at a time; beat well. Add vanilla, almond and 2 cups flour at a time. Bake at 325° until done, about 1 plus hour. Test; done when toothpick comes clean.
In large skillet, lightly brown sausage; push to side. Add chicken; brown. Drain. Stir in tomatoes and vegetables; cover and simmer 10 minutes.
Brown ground chuck. Drain. Add onion soup mix and cheese. Mix. Separate crescent roll triangles. Place spoonful of meat mixture on wide end of triangle. Cover with two ends of dough and roll up. Make sure all meat mixture is sealed. Place on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes. Yield: 24.
Mix thoroughly. Store in airtight container. Use 2 heaping teaspoonfuls to 1 cup of boiling water.
Preheat oven to 350°. Spray two 9-inch loaf pans with Pam. Beat yogurt, white and brown sugar until dissolved. Add spices, salt, vanilla, lemon and eggs. Mix together. Mix flour, oats, powder and soda in a small bowl. Add to yogurt mixture, alternately with pureed bananas. Don't overbeat. Fold mashed banana in last. Pour into loaf pans. Bake on center rack 45 to 50 minutes. Cool in pans 20 minutes and then remove. Cool on cake rack. Makes about 32 slices, about 90 calories each.
Cream the cheese and 2 tablespoons of oleo together; add next 6 ingredients. Open crescent rolls. Press halves together to form square. Spoon 1/4 cup into rolls. Pull up corners to center and give a twist. Melt reserved oleo and brush tops. Sprinkle on bread crumbs. Bake in ungreased pan for 20 to 25 minutes at 350°. Makes 8.
Peel and slice potatoes into 1/2-inch slices. Melt margarine in large covered skillet over medium heat. Brown potato slices in margarine on both sides until all slices have been browned. Add brown sugar, water and cinnamon to potatoes. Turn heat to low and cook until potatoes are fork-tender (10 or 15 minutes).
Melt chocolate. Add peanut butter and then other ingredients. Drop on waxed paper.
Combine sugar, butter, milk and cocoa in a heavy saucepan; stir well. Cook over medium heat until mixture comes to a boil; cook 1 minute. Stir in peanut butter, oats and vanilla; mix well. Drop by heaping teaspoonfuls onto lightly greased waxed paper. Cool thoroughly. Yield: 4 dozen.
In a large bowl, mix together rice, shrimp, cream, peas and mayonnaise. Season with salt and pepper. Taste and correct the seasoning. Chill covered in refrigerator.
Add grits to boiling water and salt. Cook 5 to 7 minutes until liquid is absorbed. Add butter, cheeses (cut into small cubes), eggs (slightly beaten) and milk. Mix until cheeses are melted. Pour or spoon into casserole and bake for 1 hour at 350°. Serves 12.
Combine first four ingredients in a medium saucepan. Cover and cook over very low heat about 30 minutes or until rice is tender and milk is absorbed. Stir mix occasionally while cooking. Combine remaining ingredients in a small bowl. Gradually, stir about 1/4 of hot rice mixture into yolk mixture in small bowl; empty bowl contents into saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Serve warm or cold.
Place noodles in container of an electric blender or food processor; process until crumbs form. Place in a shallow dish and set aside.
Chop garlic fine; crumble cheese in small chunks. On medium, beat in mixing bowl. Pour in other ingredients. Beat for 30 minutes. Makes 4 1/2 gallons.
Saute onion in butter for 3 minutes over medium heat. Add hamburg and cook completely. Add garlic, salt, pepper, sugar, sweet basil, parsley and oregano to hamburger. Add tomato paste and cut up tomatoes (do not drain). Let simmer 20 minutes to 1/2 hour, uncovered. Drain cooked macaroni. Add 2 tablespoons of butter. Add the mix and 2 cups of tomato juice.
Peel cucumbers. Cut cucumbers into circles. Add vinegar to cucumbers. Add salt and pepper to cucumber and vinegar mix. Let cucumbers set in refrigerator for at least 15 minutes.
Cream Crisco. Add sugars and beat until creamy. Add eggs and beat. Add vanilla. Add sifted dry ingredients. Add rest of ingredients, 1 by 1. Shape into walnut size balls. Drop on cookie sheet. Bake at 350° until lightly brown. Cool before removing from cookie sheet.
Sprinkle dry cake mix over pumpkin mixture and sprinkle nuts over cake mix. Drizzle margarine over top. Bake at 350° for 55 minutes.
Beat the egg white until fluffy, slowly add 1/2 cup Wesson oil, 1/2 teaspoon salt and garlic powder. Blend in cornstarch paste, add pimento and Blue cheese.
Mix as for pie crust. Press firmly into an 8-inch square pan. Bake 15 to 20 minutes in a 350° oven until firm and light golden brown.
Beat with a wire whisk until smooth. Dip fish fillets in batter, then in Progresso Italian bread crumbs, coating both sides. Fry fillets in hot oil until golden brown and fillets are cooked.
Boil eggs and chop. Break up crackers. Add relish and mayonnaise to moisten. Leftover cornbread, crumbled and browned, may be used in place of the crackers. Very good!
Let cheeses sit out until they reach room temperature. Mix with potato masher. Add sauces and mix well. Add part of the pecans and parsley flakes (about 1/2 cup of each). Mix and form into balls (1 large or 2 small). Roll ball in remaining nuts and parsley flakes.
Melt butter in double boiler. Add green pepper; cook until tender. Add cheese; stir until melted. Combine corn and egg. Add to cheese mixture. Add remaining ingredients except toast; heat thoroughly, stirring constantly. Serve over hot toast. Makes 4 to 6 servings.
Arrange fruit with juice and liquid from cans. Add rum. Bake covered at 350° for 20 minutes.
Mix together butter, 2 c. sifted flour and 1 c. light brown sugar. Spread evenly in jellyroll pan and bake for 12 minutes at 350. Cool. Mix remaining ingredients, except powdered sugar and pour on cooled crust. Bake at 325 degrees for 25 minutes or until slightly set. Do not overbake. Cool thoroughly. When totally cool, sprinkle powdered sugar on top and cut into small squares.
Brown almonds in bacon drippings and set aside. Saute onion and add beans, vinegar, salt and pepper. Refrigerate 6 to 8 hours.
Mix packet of dressing as directed on envelope. Peel stalks and break off flowerets. Slice stalks lengthwise and cut stalks and flowerets into bite size pieces. About 1 to 1 1/2 hours before serving, pour marinade over the broccoli.
Bring Karo syrup and sugar to a boil. Add chunky peanut butter and coconut. In large bowl, put Special K cereal; add first mixture. Form into balls. Put on wax paper. Makes 60 cookies. (Kids love these.)
Cream butter and sugar until light and fluffy. Add eggs, beating well. Sift flour, measure and sift 3 times again with baking powder and salt. Add dry mixture alternately with milk, beating well after each addition. Add vanilla. Divide batter in half. With one part, cook two light-colored layers. To the other half of the batter, add raisins, pecans, cloves and cinnamon. Using this batter, bake two more layers. It is optional to use white or yellow cake mix.
Mix Stove Top chicken flavor according to directions, set aside. Mix rice, soup, chestnuts, onion, chicken and seasoning in medium size bowl. Spray 13 x 9-inch pan with Pam. Pour mixture into pan. Top with drained green beans and prepared chicken flavor. Bake at 350° for 30 minutes.
Mix all ingredients together with 1/2 cup Miracle Whip and 1/2 cup sour cream.
In large bowl, combine lemon juice, brown sugar, oil, salt, ginger and mustard. Add chicken, toss until coated, cover and refrigerate several hours to marinate. Turn pieces occasionally.
Place first 4 ingredients in a saucepan on medium heat until margarine melts. Remove from stove and cool, then add the yeast and enough all-purpose flour for a soft dough (approximately 2 1/2 cups). Let rise until doubled. Punch down and roll out to about 1/4-inch thick. Cut in strips about 2 x 3-inches. Melt 1 stick margarine. Dip pieces in margarine and place in Bundt cake pan. Let rise again, then bake. Temperature: 350°. Time: 30 minutes.
Brown hamburger with onion and pepper; drain. Mix beans with barbecue sauce. Add beef and simmer for 45 minutes.
You also need dish for soaking bread, wire whisk or fork, griddle or Teflon frying pan, no-stick cooking spray and spatula.
Soften gelatin in 1/2 cup of the apple juice. Bring remaining 1 1/2 cups of juice to a boil. Remove from heat. Add softened gelatin, stirring to dissolve. Add liquid sweetener, lemon juice and food coloring as desired. Bring to a rolling boil. Ladle into clean half-pint jars; seal. Keep in refrigerator. Makes 2 half-pint jars.
Spread softened cream cheese into circle on serving plate. Spread crabmeat on top of cream cheese. Spread shrimp sauce on top of cream cheese. Serve with assorted crackers.
Arrange chicken breasts in 9 x 13 baking dish. Mix soup, dressing, and cranberry sauce in bowl. Pour over chicken. Bake uncovered at 350° for 1 1/2 hours. Serve over rice or noodles.
In a saucepan heat milk and butter until butter melts. Cool, then add eggs. Cook crepes in a greased skillet. Makes 18.
Melt butter in a large skillet over medium-high heat; saute celery, onion and green pepper until soft, about 5 minutes. Stir in beans, sausage, broth, water and seasonings. Bring to a boil and stir in rice. Cover and remove from heat; let stand for five minutes. Yield: 4 servings.
Combine flour, salt and pepper in shallow dish. Dip fish into mixture, coating it on all sides. In hot oil, in skillet, saute fish over medium heat until golden on both sides and easily flaked with fork. Remove from pan to warm serving dish. Melt butter in same skillet, mixing with crusty bits. Add almonds and lemon juice; cook and stir until brown. Pour over fish. Sprinkle with parsley. Serve immediately. Makes 3 to 4 servings.
Sprinkle salt over sliced cucumbers and onions. Let stand 2 hours. Then, drain off liquid. Combine sugar and vinegar and pour over pickles. Let stand 10 minutes. Stir. Then place pickles into freezer containers. Freeze. Keep frozen at least 2 days before eating. Thaw container at room temperature. Then keep refrigerated. Pickles will keep well in the freezer for one year.
In a food processor or blender, combine the bananas, brown sugar, lime juice, tequila, cinnamon and cloves. Puree until smooth. In 6 parfait glasses or glass dessert dishes, layer berries with banana puree. Cover and refrigerate until slightly chilled before serving. Makes 6 servings.
Mix beef, walnuts, breadcrumbs, milk, eggs and salt. Mix well. Form meatballs; brown in skillet. Mix soup mix with boiling water. Pour over meatballs in baking dish. Add more water if needed to cover completely. Place in oven at 350° for 25 minutes.
Soak pinto beans overnight. Rinse and add cold water with ham bone. Let cook until done. Slowly add remaining ingredients and cook additional 30 minutes.
In large pot, brown beef until tender. Add onion and green peppers. Cook until tender. Drain fat. Add rest of ingredients; mix well. Bring to a boil with pot uncovered. Cover and simmer on low heat for 35 minutes, stirring once in a while, until rice is done.
Mix all ingredients together and store in an airtight container in a cool place. Yields 1/3 cup.
Slice chicken thin. Mix bread crumbs and cheese together with salt and pepper to taste. Dip sliced chicken into egg mixture, then press into bread crumbs. Let set 15 minutes. Heat oil and butter mixture until foamy, then add chicken and cook 2 to 3 minutes or until lightly browned. Add wine and simmer 15 to 20 minutes. Turn occasionally to ensure this won't dry out too much. If needed, add more wine. Yields 4 servings.
Preheat oven to 350°. Butter a 2-quart casserole dish. Stir in cheese, butter, nutmeg, salt, peppers and garlic into hot grits. Beat eggs; mix into grits. Pour into dish. Bake 30 to 40 minutes.
Dip chicken in water; shake off excess water. Sprinkle chicken with salt and pepper. Coat chicken on all sides with 1/2 cup flour. Place on wire rack and let dry 15 minutes. Pour oil in skillet to reach 1/2-inch deep. Heat over medium heat until hot enough to sizzle a drop of water. Add chicken, skin side down. Cook 10 minutes. Reduce heat to low and cook 20 minutes longer. Turn chicken pieces over and cook until chicken is tender, 15 to 20 minutes longer.
Cream butter and sugar. Add eggs, one at a time. Add baking powder, vanilla and salt; add flour and milk alternately. Bake in floured tube pan at 350° for 45 minutes. Reduce heat to 325° and bake 45 minutes longer. (For chocolate pound cake, add 1/2 cup cocoa.) Frost with cream cheese frosting.
Divide orange juice and liqueur evenly into 4 wine glasses. Fill slowly with champagne.
Cut vegetables into 2 or 3-inch pieces. Cut tofu into 8-12 pieces. Set vegetables, tofu beef and noodles on a large platter. Mix sauce A (see below) and sauce B (see below).
Dissolve Jell-O in 4 cups of water. Mix sugar and 9 cups of water. Add pineapple juice. Mix all ingredients. Freeze in 4 milk cartons (paper) for 2 days. Can be kept frozen longer. Let thaw 2 hours before needed. Add 2 bottles of ginger ale to each half gallon of punch. Serves 40 people.
In 4-quart saucepan brown meat. Add onion and garlic, cook until tender. Stir in remaining ingredients except frozen vegetables. Bring to boil after covering. Reduce heat, simmer 50 to 60 minutes, stirring occasionally. Add frozen vegetables. Cook about 10 minutes or until vegetables are tender. Additional water may be added if needed.
Saute onion in butter. Add carrots and chicken stock. Simmer until carrots are tender. Puree in blender. Add orange juice concentrate and cream. Add 2 or 3 dashes of powdered cloves. Wonderful served hot or cold. Serves 4 to 6.
Brown beef and onion. Add other ingredients and cook 45 minutes. I used Campbell's beef bouillon (canned soup) for one-half of the beef soup. I also added a little "Joe's Stuff," a spice from New Orleans.
Grind peppers, tomatoes, and onions with food chopper and drain in colander. Add peppers, tomatoes, onions, mustard and vinegar. Bring to a boil. Let cook 10 minutes, then add flour, sugar and salt. Let boil 10 minutes more. Let cool, then add mayonnaise. Put into jars and seal.
Line pan with Waverly Wafer cracker crumbs. Add layer of sliced water chestnuts, a layer of cooked chicken breasts. Mix the chicken soup, mushroom soup and sour cream and pour over chicken. Cover with Waverly Wafer crumbs and dot with butter. Bake for 30 minutes at 350°. Serves 6 to 8.
Over low heat and stirring until mixed, combine apricot preserves and Italian dressing in a saucepan. Arrange chicken in baking dish and pour sauce over it. Bake at 350° until chicken is cooked, about 30 to 45 minutes. If desired, place dried apricots on top of chicken half way through cooking time so they plump up before serving.
Pour all of the ingredients over the fish and marinate for 30 minutes. Broil for 8 minutes on each side. Serves 4.
Brown beef, onions and garlic in skillet. Drain fat. Stir in tomato sauce, parsley, salt and oregano. In 8 x 12-inch shallow baking dish, layer the spaghetti, meat sauce, cottage cheese and Mozzarella cheese. Top with Parmesan. Bake at 350° for 30 minutes. Makes 5 servings.
Mix oil and sugar. Add eggs and other ingredients, one at a time. Mix well. Bake in 2 or 3 greased and floured loaf pans at 350° for 1 hour.
Cream shortening; add sugar to mixture and then add eggs. Mix together. Add baking powder, soda, spices and salt to flour. Mix good. Then add to sugar mixture. Drop by teaspoon on a cookie sheet. Bake at 350° for 12 to 14 minutes. Cool.
Mix all the ingredients together. Glaze ham with this mixture every 15 minutes for the last hour of baking.
Mix cream cheese, sugar and vanilla, then add Cool Whip. Put on cooked base and arrange fruits. Mix vanilla and apple jelly and brush on top of fruits. Sprinkle on coconut. Refrigerate at least 2 hours.
Mix the first 4 ingredients; put in a large casserole dish. Mix the nuts, butter, brown sugar and flour; sprinkle over top of apple-cranberry mixture. Bake for 1 hour at 325°.
Cream milk and cream cheese together with mixer. Add lemon juice; mix well. Pour into crust. Chill. May be topped with any fruit pie filling.
Combine the butter, sugar and eggs. Sift together the flour, salt and baking powder. Add alternately the milk. Fold in the raisins, figs, almonds or pecans, honey and spice to taste. See Proverbs 23:14 and beat well. Bake 1 1/2 hours in moderate oven at 375° for 30 minutes, then at 300°.
Mix together; pour into an 8-inch pie shell. Bake at 375° for 30 minutes. (Add 1/2 cup nuts, optional.)
Simmer mushrooms in broth 15 minutes. Add remaining ingredients and simmer 15 minutes.
Destem mushrooms. Mix cooked, crumbled bacon, cream cheese and seasoned salt together. Stuff mixture in mushrooms and place in dish. Melt the butter and pour in on top of stuffed mushrooms. Bake at 400° until cheese is melted.
Combine the flour and baking soda and set aside. Using an electric mixer on low speed, combine the brown sugar and oil. Add egg, water and vanilla and beat until smooth. Add flour mixture in 3 parts at low speed. Scrape bowl well after each addition. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto baking sheets. Bake at 375° for 7 to 8 minutes or until lightly browned. Cool on baking sheets for 1 minute. Remove to cooling rack. Contains per serving: 80 calories; 2 grams fat; 60 mg. sodium and 10 mg. cholesterol.
Mix the last 6 ingredients. Boil mix and add to vegetables. Let set in refrigerator overnight for best flavor. Will keep several days in refrigerator.
Boil peppers in salted water 10 minutes; drain. Mix with soup, grated cheese and salt and pepper to taste. Crumble cracker crumbs over top; dot with butter. Bake at 350° for 15 to 20 minutes.
Mix all the ingredients. Put in a baking dish. Crush 1 stick Ritz crackers and mix with 1 stick melted oleo. Sprinkle crumbs on top of vegetable mixture. Bake at 350° for 45 minutes.
Thaw hens. Follow directions on package for stuffing mix. Spoon stuffing into cavity of each hen. Mix butter with sugar, lime juice, wine and soy sauce. Brush hens with sauce. Place on rack or trivet in slow cooking pot. For 3 1/2 quart pot, place hens on end, neck end down. Cover and cook on low 5 to 7 hours. Baste at least once during cooking, if possible.
Mix all ingredients and turn into a buttered casserole. Do not brown meat first. Cover and bake at 300° for 3 hours. Serve with flaky garlic rounds.