HumbleIntelligence/food-ner-1-Million huggingface dataset:
Into 2 gallons of water, add sausage, potatoes, onions, lemons, seafood seasoning, salt and pepper. Bring to boil, then simmer for 45 minutes. Add butter and melt. Add corn and cook for 2 minutes. Add shrimp and cook for 4 minutes or until pink. Drain water. Serve on large platter. Serves 12.
In a small nonstick saucepan, heat the oil and saute the shallots and ginger over medium heat for 6 to 7 minutes, until softened, stirring often. Remove the pan from heat and stir in the curry powder until well blended. Add the remaining ingredients, place in a covered container and chill for 3 to 4 hours or overnight. Serve chilled. Yields 1 cup.
Bake in Bundt pan at 350° for 1 hour. Cream shortening, sugar and eggs. Eggs one at a time. Sift in flour, salt and flavorings. Add chocolate chips, coconut and pecans.
Cream sugar and shortening; add molasses, then hot water with soda. Then add dry ingredients, a little at a time. Roll, cut and place on greased cookie sheet and bake at 350° for about 10 minutes.
Combine shortening and scalded milk. Stir until shortening is melted. Combine beaten eggs, sugar and salt and beat in cold water. Soften yeast in lukewarm water and combine the three mixtures. Add the flour and knead until smooth. Cover tight and refrigerate overnight. Shape as standard rolls and let rise in warm place. Bake at 375°. Keep remainder of dough covered tight and refrigerated. Dough will keep 5 or so days.
Heat oven to 350°. Beat margarine, sugars and peanut butter in large bowl on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes. Remove from cookie sheets.
Put shredded cabbage into large bowl. Stir apple, oranges, grapes and raisins or nuts into cabbage. Cover and chill.
Melt margarine and chocolate in microwave for 1.5 minutes. Add sugar, flour, vanilla, eggs and salt. Mix well. Stir in nuts. Pour into a 10-inch pie crust. Bake at 350° for 30 minutes.
Combine all ingredients. Store in airtight container. Sprinkle on chicken, ribs or fish before grilling or baking. Makes 1/2 cup. May double. (Low heat.)
Stir corn meal into 2 cups of the milk. Bring to boil, stirring constantly, until thick. Add remaining milk, butter and eggs. Put in greased 2-quart baking dish. Bake 40 minutes at 350° or until done.
Combine nuts, sugar and butter in skillet and cook over medium heat, stirring constantly, for 6 to 8 minutes or until sugar is melted and nuts are toasted. Spread nuts on buttered baking sheet. Separate or put in clusters. Cool, then eat.
Mix well and form into meat balls. Bake in oven on broiler pan so grease drips away. Bake at 325° until done (cut 1 open to see if center is cooked), about 20 to 25 minutes. Cool and freeze or serve with tomato sauce over rice or noodles.
Heat soup to boiling; remove from stove. Add cheese or sour cream. Beat until blended. Meanwhile, soak gelatin in cold water, 5 minutes. Add to hot soup mixture, stirring until gelatin is dissolved. Cool, not thicken. Stir in all remaining ingredients. Pour into mold. Place in refrigerator until set.
Wash and rinse six 32 ounce jars and their closures. Keep jars and closures immersed in separate kettles of hot water until you are to use.
Brown and drain beef; add sauce and water. Simmer 10 minutes. Grease large pan. Use 1/2 sauce on bottom of pan; layer with noodles, cottage cheese, Mozzarella and meat sauce. Repeat layers until mix is all used. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 1 hour. Let stand 10 minutes before serving.
Heat soup. Dissolve gelatin in water and add to warm soup. Cool slightly. Combine with all the other ingredients. Mix well. Pour into mold (either ring tip or maybe a fish shaped one). Chill overnight. Serve with crackers.
Cream butter and sugar together in bowl until fluffy. Add vanilla. Blend in dry ingredients, mixing well. Spoon onto cookie sheet and flatten. Bake at 400° for 12 minutes. Yield: 6 dozen.
Mix and use on hair and scalp each night. Taken from a medical book with a copyright date of 1911. Writer claims this treatment stopped her hair from coming out.
Mix sugar, vinegar and oil in saucepan and heat until sugar melts. Mix beans and onions; add the heated liquids and stir well. Refrigerate overnight. Better the longer it stands; will keep for a week in the refrigerator.
Mix together meat, potatoes and seasonings. Shape into 16 balls. Roll each in flour to cover well. Brown slowly in hot margarine in heavy skillet. Pour off fat drippings. Add water; cover and cook for 1/2 hour slowly. Add more water, if necessary to prevent sticking. Add milk mixture with 1 tablespoon flour. Cook long enough for gravy to thicken slightly. Season to taste. Sprinkle with paprika, if desired.
Sift together first 3 ingredients. Cut in butter and cheese. Add milk. Bake at 375° until lightly browned.
In small bowl, mix flour and salt. Add shortening and cut into flour until mixture forms pea sized balls. Add water and mix with a fork until the dough forms a ball. Roll out on a lightly floured board or pastry cloth. If rolled very thin, makes enough for 1 (9 or 10-inch) pie shell or an 8-inch two crust pie. Line pie pan with rolled out dough and set aside.
Mix all wet ingredients. Preheat oven to 400°. Cook pie crust until golden brown. Add mixture and bake for 20 minutes. Turn oven off and cook for another 20 minutes. Cool. Top with Cool Whip.
Melt jello with 1/2 cup hot water. Add remaining ingredients, then chill until congealed.
In a mixing bowl, flake tuna and combine with beans, corn, cheese, dressing and onion. Cover and chill for an hour. Core tomatoes and carefully take out part of the center, making a shallow bowl. Drain tomatoes upside down on a paper towel. Cut each tomato in 5 to 6 wedges almost to the bottom, but leaving intact. Gently open each tomato and fill with tuna mixture. Serve with favorite cracker or chips, pickles and/or lettuce wedges.
Put all ingredients, except crackers and oleo in casserole dish. Mix Ritz cracker crumbs and melted oleo and sprinkle on top. Bake at 350° for 30 minutes.
Pat cutlets dry with paper towels. Dip in dressing crumbs and set aside for a few minutes on wax paper. Dip in egg mixture and again in crumbs. Fry in 1/4-inch of oil until browned. Place cutlets in casserole.
Saute onion, zucchini, squash, carrots, red pepper, eggplant and garlic cloves in olive oil for about 1 to 2 minutes only. Add remaining ingredients. Cook about 1 hour. Add grated cheese to taste.
Combine salt and pepper; sprinkle chicken cavity with the mixture. Peel onion and potatoes, then quarter them. Melt butter with vegetable oil in large casserole or Dutch oven. Add chicken and brown on all sides. Combine boiling water and chicken bouillon cubes in 1-cup measure, stirring until dissolved. Add to casserole with chicken. Place onion and potatoes around chicken; sprinkle with basil and rest of salt and pepper to taste. Cover and bake in slow oven at 325°, basting once or twice, for 1 1/4 hours, until vegetables are tender.
Whack the sausage in small bits. Lightly brown hit in skillet. Stir often. Add watah. Combine othah ingredients ('ceptin' buttah) 'n stir into hog meat. Dump into a greased casserole. Dot wid buttah 'n bake in a 375° oven for 30 minutes. Serves 6.
Prepare chicken by peeling off the skin and rinsing with water. Preheat oven to 450°.
Chop raisins, onion and apple fine. Combine all ingredients; turn into bean pot or casserole. Bake, covered, in preheated 300° oven for 1 hour and 30 minutes to 2 hours.
Combine eggs and sugar; slowly stir in slightly cooled milk and vanilla. Fill six 5 ounce custard cups. Set in shallow pan on oven rack. Pour hot water into pan 1 inch deep. Bake at 325° for 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm or chilled.
Mix beef and vegetables in heavy pan or skillet with tight fitting lid. Sprinkle over top of mixture, tapioca, salt, sugar, pepper and pour V-8 juice over mixture. Cover and bake at 250° for 5 hours. Don't peek! Can use 13 x 9-inch cake pan and cover with foil.
Melt chocolate. Add heavy cream to chocolate to a smooth consistency. Add Grand Marnier to taste. Serve with fruit or pound cake. Serves 20 people.
Blend the first 6 ingredients with mixer. Then add shrimp. (Flake out of can with fork. Mix in with spoon, not mixer.)
Do not use electric mixer. Use large spoon or wooden spoon. Sift dry ingredients together. Add apples and nuts. Combine sugar and eggs; add oil and mix. Add this apple mixture. Pour into greased, floured tube pan and bake at 350° for one hour or until cake tester comes out clean. Cool in pan 15 minutes before removing. Top with Lemon Glaze.
Bring to a boil the milk, cocoa and margarine. Remove from heat and add powdered sugar and nuts. Beat with mixer and spread on cake while hot.
In a large bowl, sift flour, sugar, soda and salt. Make a well and add oil and eggs. Mix well by hand. Add vanilla and bananas. Add buttermilk. Mix well. Add nuts and coconut. Bake in a greased and floured tube pan at 350° for 1 hour and 10 minutes. This can also be made in a 9 x 13-inch cake pan and baked for 40 to 45 minutes.
Mix all together (except chocolate chips) in a large bowl. Press evenly into a 9 x 13-inch pan.
Mix sugar and softened margarine, then mix slightly beaten eggs, meal, vinegar and vanilla. Add to sugar and margarine. Bake in uncooked pie shell at 300° until firm.
Add oil to pot with garlic and onions and saute on medium heat. (If fresh beans are used, saute with onions and garlic.) Add boiling water and bouillon, then frozen vegetables. Add zucchini and squash last. Let simmer for 10 minutes and serve. Serves 6.
Mix yeast with water and 1/2 teaspoon sugar. Separately mix milk, 1/2 cup sugar and salt. Beat egg and oil together, adding to milk and yeast mixtures (all together). Add flour and beat well (do not knead). Place dough in large, greased bowl and grease top of dough. Cover with damp cloth. Put in refrigerator overnight.
Mix together and put in a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Brown hamburger; drain. Add remaining ingredients. Let simmer 10 minutes. Ready to eat.
Beat cream cheese, milk, dill, salt and pepper until smooth. Stir in meat, celery and onions. Unroll dough and separate into 12 rectangles (4 from each tube). Place on greased baking sheet and press the perforations together. Spoon 1/3 of mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with bread crumbs. Bake at 350° for 15 to 20 minutes or until golden. Serves 6.
Set oven at 350°. Beat together shortening, sugar and egg yolks. Add flour; stir until blended. Spread mixture into bottom of ungreased 13 x 9-inch pan. Bake for 12 minutes. Remove from oven. Spread evenly with preserves. Beat egg whites; beat in sugar gradually. Fold in nutmeats. Spread meringue carefully over preserves. Bake for 25 minutes. Cool. Cut into bars. Makes 18 bars.
Blend soup and broth. Stir in cheese and mix with turkey, pasta and mushrooms. Pour into greased baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes, until lightly browned and bubbly.
Combine butter, sugars and vanilla pudding until smooth. Add eggs, then flour and soda. Mix oats; drop by rounded teaspoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Thaw spinach and drain thoroughly; mix all ingredients together. Use with pumpernickel bread.
Mix stuffing with butter. Spread half in bottom of casserole dish. Mix chicken, soup, sour cream and 1 cup broth; pour over stuffing. Sprinkle remainder of stuffing over top and then pour remainder of broth over top. Cook at 350° about 35 minutes.
Mix the first three ingredients together. Then add the ginger ale. Serve chilled or float ice sculptures in punch bowl.
Cook and drain spinach. Mix with other ingredients. Pour into 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 20 to 25 minutes, or until knife inserted comes out clean. Serves 6. May be prepared ahead and baked later.
Preheat oven to 350°. Boil water and turn off. Melt butter in a 13 x 9 pan. Mix together next 5 ingredients and pour over melted butter. Stir together 1 1/2 cups sugar and 4 tablespoons cocoa. Sift over top of other. Take boiling water and pour over all ingredients. Bake 30 minutes.
In a big saucepan, combine butter, brown sugar, corn syrup and salt. Cook together until bubbly. Remove from heat. Add 1 teaspoon baking soda (it will "erupt"). Pour mixture over popcorn in vegetable oil sprayed pan. (Use turkey roaster top and bottom if you have one.) Cook for 1 hour at 200° (stir every 15 minutes). Remove and dump on wax paper.
Take cucumbers, salt, vinegar and water. Pack cucumbers in jars. Add garlic. Bring water and salt to boiling point. Add vinegar and let boil. Pour over cucumbers. Add dill to top of jars and seal.
Mix all ingredients. Keep base refrigerated. Add equal amount of ginger ale (about two 2 liter bottles) and lots of ice in punch bowl.
Spray electric skillet (or skillet) with nonstick cooking spray. Preheat to 325° to 350°. Using a glass, make a round hole in the bread slices. Lightly spread each circle of bread on both sides with margarine. Place cut out bread in skillet and place 1 to 2 teaspoons margarine in each hole. When melted, break an egg in each hole. Place bread circles in skillet. Fry eggs as you like them, turning once. Turn bread circles once to brown on the other side. Serve immediately.
In a medium bowl combine milk, sour cream, and pudding mix. Whisk until smooth. Add peanut butter and sugar. Whisk until well blended. Serve with fruit slices. Apples and bananas work well. May refrigerate until needed. Yields 12 (1/4 c.) servings
Melt shortening in hot water. Add sugar, yeast, egg and enough flour to make rolls. Pinch off and make small rolls. Place in warm area and cover. Let rise approximately 1/2 to 1 hour. Bake at 350°.
Chop onion. In large frying pan, heat oil over medium heat. Add onion; cover and cook until tender. Add vegetables, marjoram, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until tender, stirring occasionally.
Heat until smooth the Velveeta cheese, milk and Miracle Whip. Add to the first mixture the chicken, noodles and broccoli. Pour into a casserole dish and bake at 350° for 30 to 40 minutes.
Combine all ingredients in jar. Shake well. Pour over meat and let sit overnight. Refrigerate remaining marinade.
In a large skillet saute onion in butter until tender. Add orzo, brown it a little bit. Stir constantly. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until orzo is tender. All liquid must be absorbed. When done sprinkle with cut parsley.
Mix mustard, flour, salt and	sugar well. Heat cider vinegar to boiling. Pour slowly over the dry mix and stir out lumps. Put in covered container and close tightly. Age about 5 days before using.
Mix all ingredients together well. Store in a tightly closed container. To mix with boiling water, use 2 teaspoons of tea mixture per cup.
Melt cheese. Add all other ingredients and put into fondue pot, keeping warm while serving. Serve with bread cubes.
Combine all ingredients. Beat very well. Pour into pie shells. Bake at 350° for 30 to 35 minutes or until pick comes out clean.
Heat butter or bacon fat in skillet; add meat and stir until very lightly browned. Add onion, water, tomatoes and salt; cover and simmer for 30 minutes, stirring occasionally. Add peas with their liquid and cooked noodles and cook, uncovered, stirring frequently, 10 or 15 minutes longer, or until as much liquid as desired has evaporated. Add more seasonings if desired and serve hot. Makes 5 servings.
Melt butter. Add sugar and eggs. Beat well at high speed on mixer about 4 minutes. Add salt, vanilla, syrup and pecans. Beat well at high speed on mixer about 4 minutes. Pour into unbaked pie shell. Bake at 350° for 10 minutes. Reduce heat to 325° for an additional 40 minutes or until pie is golden brown and feels firm when touched.
Mix water, yeast and 1/2 cup sugar together and cover with plastic wrap for 20 minutes. Mix eggs, salt, 1 cup sugar, food coloring and Crisco. Add this to yeast mixture and stir together to mix. Stir flour into mixture, a little at a time. Spray with Pam. Let rise 2 to 3 hours until double in size. Roll out on floured counter. Brush with butter. Sprinkle with cinnamon. Then add brown sugar, raisins, nuts, etc. Roll up and cut into rolls. Place (6 only) rolls in each 9 x 13-inch pan. Let rise again double in size. Bake at 350° for 20 minutes. Makes 48 rolls. Top with powdered sugar icing.
Cut around core of cabbage. Put in pan of boiling water and wilt. Take leaves apart; cut thick part off leaves. Mix the filling and fill leaves. Fold over and pin with toothpicks. Put 1 big can tomato juice in heavy saucepan and let come to a boil. Add leaves and simmer 1 hour. Add 1 can of tomato sauce. Simmer until thick.
Mix pumpkin and milk until smooth. Add eggs, mix well. Add butter and spices. Mix well. Pour into prepared pie crust. Bake at 425 degrees for 45 minutes.
In 9 x 13-inch baking dish, put brown sugar and boiling water. Stir well. Add crushed pineapple, then sprinkle dry cake mix over top of sugar and pineapple mixture (do not stir). Slice the 1/4 pound margarine over top of this mixture, then sprinkle coconut and finally chopped nuts over top of complete mixture. Bake in 350° oven for 50 minutes. Serve warm with scoop of vanilla ice cream or cold with whipped cream or plain. Serves 12.
Disjoint wings; discard tips. Combine soy sauce, minced ginger and garlic in large bowl. Stir in chicken. Cover and refrigerate 1 hour, stirring occasionally. Remove chicken. Reserve marinade.
Combine all juices and bring to a boil. Add water. Serve hot or cold.
Melt butter. Stir in brown sugar. Cool slightly. Add eggs, one at a time, beating mixture after each egg. Beat well. Stir in flour; mix well. Stir in chocolate morsels and nuts. Pour in greased oblong pan. Bake at 325° for 25 to 30 minutes.
In a glass or plastic bowl, put pieces of coal, coke, porous brick, tile, small pieces of broken cement or sponge. To prevent staining, place bowl on a protected surface. Mix together 2 tablespoons water, 2 tablespoons table salt and 2 tablespoons liquid bluing, then pour this over the coal or other contents of the bowl; let stand overnight. Next morning, sprinkle 2 more tablespoons salt over the base.
Combine flour and sugar in mixing bowl, mixing well. In a saucepan, put margarine, shortening, cocoa and water and bring to a rapid boil and then pour over flour and sugar, mixing gradually. Put soda in buttermilk and add with other ingredients. Mix and turn into a greased and floured pan, about 11 x 16-inches. Bake in a 400° oven for 30 minutes or until done.
In a large bowl, combine first five ingredients. Combine sugar, vinegar, oil, salt and pepper in a small bowl. Mix well. Pour over vegetables and toss. Cover and chill at least 4 hours, stirring occasionally.
Mix first 5 ingredients and cook until slightly thickened. Remove from heat. Cool slightly. Pour into freezer can. Add whipping cream and vanilla. Fill can with milk. You can add 2 to 3 cups of your favorite fruit, if desired. Freeze until firm.
Mix well and pour into 2 unbaked pie crusts. Bake for 50 minutes or until done when knife is inserted at 400°.
Cream the cream cheese, butter and margarine. Beat in sugar. Add 2 eggs and 1 cup of flour alternately. Blend in vanilla. Bake in greased Bundt pan.
Separate eggs. Reserve 2 tablespoons of sugar to add to beaten egg whites. Warm the milk, having just tepid. Mix flour with dry sugar. Beat egg yolks, add sugar and flour. Add melted butter, then milk and flavorings. Beat egg whites stiff; add reserved sugar as making meringue. Fold into the mixture. Pour in partly baked pie shell (deep shell). Bake at 350° until golden brown.
Mix first 4 ingredients and freeze overnight until firm slush. (Ice cream bucket great to freeze in.) Spoon into punch bowl, then add ginger ale.
In large bowl, dissolve yeast in warm water. Add milk, sugar, salt, eggs, shortening and half of the flour. Blend for 2 to 3 minutes, scraping bowl. Blend in remaining flour until smooth, scraping sides of bowl. Cover; let rise until double, about 1 hour. Turn onto floured board or wax paper. Use hand and press out to 1/2-inch thick. Cut with floured cutter. Place on greased pan or sheet. (I use 2 large frying pans, sometimes 3, according to size you cut them.) Let rise about 20 minutes. Bake at 425° until brown.
Mix together. Put fruit in greased casserole dish. Pour dough on top. Bake at 350° until brown.
Pour boiling water over chocolate. Cream butter, brown sugar and vanilla. Add eggs, one at a time. Add flour, soda and salt. Mix well. Blend in sour cream and chocolate water. Makes a thin batter. Pour into greased waxed paper-lined 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour and 15 to 30 minutes. Cool in pan 10 minutes. Turn out and remove paper.
Mix eggs, half and half and mustard in a bowl. Butter one side of white bread and place it in a 9 x 13-inch pan buttered side down. Put cooked hash browns on top of bread. Put cooked sausage on top of hash browns. Put cheese on top of sausage. Pour egg mixture over cheese. Bake at 350° for approximately 1 hour. Prepare the night before and bake in the morning.
Dissolve Kool-Aid in water. Add to Cool Whip and milk. Stir in lemon juice. Pour into graham cracker or vanilla wafer crusts. Makes 2 pies.
Cook macaroni accordingly to package directions. Drain and combine next 11 ingredients and toss well. Chill at least one hour and spoon into lettuce leaves. Arrange tomato slices and egg wedges around edges and garnish with parsley.
Cream together cream cheese, margarine and sugar; set aside. Mix vanilla pudding with 3 cups milk and vanilla. Crumble 1/2 of cookies in a pan or dish (9 x 13-inch). Combine cream cheese mixture and pudding mixture; add all of Cool Whip except enough to make a topping (use about 12 ounces). Spread on cookies. Crumble balance of cookies on pudding mixture. Top with Cool Whip to cover cookies. Refrigerate overnight.
Mix in blender until smooth. Keep in refrigerator until ready for use. This is equal to 1 can of sweetened condensed milk.
Beat egg white until stiff. Add vanilla, sugar and salt. Fold in 2 1/2 cups of pecans. Place separate pecan halves on a cookie sheet lined with foil. Bake 20 minutes at 210°. Leave on foil until cool.
Preheat oven to 350°. Brown and drain bacon, hamburger meat and onion. In a separate sauce pan, simmer together ketchup, dry mustard, vinegar and brown sugar. Mix meat mixture and sauce with remaining ingredients (beans). Place in casserole dish and bake for 40-60 minutes.
Mix together the soup, water and sour cream. Layer potatoes, butter, cheese and soup mixture. Add seasoning. Bake at 350° for about 45 minutes or until tender.
Stir cocoa, flour and sugar together. Add milk; fill can with water. Add 6 egg yolks (beaten). Cook and stir constantly until thick. Add butter and vanilla.
Combine the first 6 ingredients. Then add the chipped ham and bake 30 minutes.
Combine sugar, salt and sour cream in saucepan. Cook, stirring occasionally, until a little dropped in cup of cold water forms soft ball or 236° on candy thermometer. Add butter or margarine. Let cool at room temperature, without stirring, until lukewarm (110°). Beat until mixture loses gloss, then add nuts. Spread in buttered 8-inch square pan. When firm, cut into squares. Makes about 24 pieces. Nuts may be substituted with shredded or flaked coconut. Or use puffed rice cereal in place of nuts.
*Gather laver (seaweed) during low tides in May and early June. Turn frequently until dry. Chop and crumble.
Mix first 5 ingredients together and cook to soft ball (235°). Remove from heat and add remaining ingredients. Stir until peanut butter is melted. Beat until starts to lose its gloss. Pour into greased 8 or 9-inch pan. Cut in squares when cool.
Mix cream cheese and sour cream together. Layer cream cheese mixture on a plate. Add taco sauce, 4 ounces Cheddar cheese, chopped tomato and chopped pepper. Then add remaining Cheddar cheese on top.