HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain green beans, wax beans and kidney beans and mix. Combine chopped green peppers, sugar, vinegar, salad oil, salt and pepper. Combine and mix. Chill overnight. May also add thin sliced red onion rings.
Combine butter, brown sugar and nuts in a saucepan; heat until butter and sugar are melted. Spread in bottom of pie shell. Bake at 450° for 5 minutes or until bubbly; cool. Prepare pie filling mix with 2 1/2 cups milk. Measure 1 cup; cover and chill thoroughly. Pour remaining filling into pie shell; chill. Prepare whipped topping mix as directed on package; blend 1 1/3 cups into measured pie filling. Spoon into pie shell; chill about 3 hours. Garnish with remaining whipped topping and pecans if desired.
The following two recipes are from Chef Fritz Rechberger of the Ridenhour Ranch House Inn in Guerneville, California, about whom Sam Price, VAMT Newsletter Editor, has written the following:
Mix the brown sugar and pudding together. Can use a Bundt or an angel food cake pan. Pinch off one loaf bread. Pour half of brown sugar and pudding mix over bread. Pour half of melted oleo over bread. Repeat again. Let raise until double. Bake at 350° for about a half hour.
Beat eggs. Add sugar gradually. Beat well after each addition. Add vanilla. For creamier ice cream, omit 1/2 cup sugar and add 1 small box of instant vanilla pudding. Add milk to fill mark of ice cream can. Follow directions for your ice cream freezer.
Brown beef and garlic in hot fat. Add tomatoes and seasoning. Cover and simmer for 20 minutes. Heat oven to 350°. Meanwhile, cook lasagne noodles. Drain noodles. In a 13 x 9-inch oblong baking dish, alternate layers of noodles, sauce, grated cheeses and cottage cheese, topping with cottage cheese. Bake 20 to 30 minutes. Makes 6 to 8 servings.
Stir all ingredients. Pour in a greased dish. Bake at 350° for 35 minutes. Let set 5 to 10 minutes.
Bring pineapple and juice to a boil; add jello and stir until jello has completely dissolved. Let cool. Add Cool Whip and buttermilk and mix well. Add nuts and pour into 9 x 13-inch dish and chill. This is especially good with orange jello.
Wash rice thoroughly. Place in greased 1 1/2-quart casserole. Add undiluted consomme and liquid from mushrooms. Let stand 3 hours. Set oven at 350°. Cover casserole and bake 45 minutes, adding a little water if rice becomes too dry. Heat mushrooms in butter. Remove rice from oven, lower heat to 300°. Stir mushrooms and butter into rice. Return to oven and bake, uncovered, until all liquid is absorbed. Makes 4 servings.
Cream shortening and sugar together thoroughly. Blend in egg, rind and vanilla. Sift together flour, cinnamon, salt and baking powder. Sift flour mixture, oatmeal, nuts and raisins into creamed mixture. Drop by teaspoonful onto greased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Allow to cool for a short time before removing from cookie sheet. Remove to wire rack to cool. Makes about 4 dozen cookies.
Beat egg. Add sugar, butter, salt, vanilla and nuts. Spoon into dough tins. Bake at 350° for 20 to 25 minutes. Makes 24.
In a bowl, mix the soy sauce, ginger, sesame oil, scallions and chile paste. Add chicken pieces and toss well to coat. Cover and marinate in refrigerator for up to 24 hours if you want to. Heat vegetable oil in large skillet over medium heat. Transfer chicken to skillet and reserve marinade. Brown chicken 6 to 7 minutes. Flip and cook another 5 minutes. Add marinade to skillet. Raise heat to high. Once it boils, reduce heat. Add butter and cook until the mixture makes a smooth sauce and chicken is cooked through.
Grease 9-inch square pan; line bottom of pan with peaches. Sprinkle peaches with cinnamon and lemon juice. Sift together the flour, baking powder and salt. Cream the butter; add 3/4 cup sugar and gradually beat until fluffy. Add sifted dry ingredients alternately with milk. Spread this batter over peaches.
Butter bottom of a 9 x 13-inch pan. Line with graham crackers. Mix pudding and milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour 1/2 this mixture over graham crackers. Cover with a second layer of crackers. Pour remaining pudding mixture over this and cover with a third layer of crackers. Refrigerate 2 hours. Beat together remaining ingredients until smooth. Spread this frosting over cake. Refrigerate for 24 hours. Cut into squares and serve. Makes 12 servings.
Combine all ingredients. Mix well. Chill for 12 hours before serving with little breads or vegetables.
Drizzle oil slowly and evenly over mixed crackers. Sprinkle Ranch dressing over crackers and mix well. Combine dill and garlic powder. Sprinkle over crackers and mix well. Store in Tupperware. Let crackers set for 24 hours before eating. This enhances the flavor.
Mix cans of soup with skim milk. In the bottom of a greased casserole dish, spread a layer of vegetables. Cover with soup mixture and grated cheese. Continue this procedure with alternating layers of vegetables, soup and cheese. Finish with the soup and cheese. Bake at 350° for 2 hours.
Blend all ingredients but syrup; mix in sugar. Knead until blended. Divide and add tint with food coloring if desired. Shape into balls. Yields 1 1/3 pounds.
In slow cooker, put round steak that has been cut into bite size pieces. Add mushroom soup and dry onion soup mix. Add just 1/4 can water. Cook at least 8 hours. Serve over egg noodles, cooked according to package.
Prepare and bake chicken per Shake 'n Bake package directions. Simmer soup and Marsala wine in saucepan. Add chives and drained mushrooms. Pour over chicken and bake for 10 more minutes. Serve with rice and vegetable.
Combine salmon, cream cheese and liquid smoke or Worcestershire sauce; mix well. Shape into ball or log. Roll in mixture of pecans and parsley. Roll up in plastic wrap or wax paper. Chill to blend flavors. Serve with crackers.
Mix until well blended. Pour into greased and floured cake pan or two 9-inch pans. Bake approximately 30 to 35 minutes at 350°. Cool.
Combine cornmeal, salt and soda; blend. Stir in shortening; add sour cream, corn and eggs and mix well. Add green chilies and cheese and stir. Pour in greased 9 x 13-inch pan and bake at 375° for 35 to 40 minutes.
Mix all ingredients. Drop by teaspoon on a cookie sheet. Bake on an ungreased cookie sheet at 350° for 15 to 20 minutes.
Variations: Substitute vegetable oil for lard. However, the taste of the finished dish will not be as good as one prepared with a lard-based roux. Substitute another fat, such as rendered duck fat or a combination of duck fat and lard for lard.
Cut chicken wings into 2 pieces; trim off outer end. Mix the remaining ingredients in a large bowl; marinate the wings in the mixture overnight. Drain wings; place in a covered baking dish. Bake for 1 hour at 325°. Remove wings from dish; place on a broiler pan. Return to the oven and bake for 2 hours at 250°.
Use your own favorite chili recipe but substitute half-inch cubes of venison for the meat in the chili. Before putting venison into the chili, simmer it in enough water to cover for about 45 minutes or until tender. You can use the broth as part of the liquid in the chili.
Mix the first 4 ingredients together until crumbly. Save 1 cup for crumb topping. Add remaining ingredients. Bake in a 9 x 9-inch pan at 350° for 40 minutes.
Slice Twinkies lengthwise and lay flat in rectangle Pyrex dish. Slice bananas and lay on top of Twinkies. Drain pineapple and lay over bananas. Mix pudding as directed on box. Spread over the pineapple. Put whipped topping over the pudding. Sprinkle nuts over top. Refrigerate.
Mix the first 3 ingredients. Sprinkle with bacon. Bake at 350° for 45 to 50 minutes.
Cook the bacon until grease is removed, but not crisp. Combine with the remaining ingredients and pour into a large baking dish. Bake at 350° for 1 hour.
Drain juice from beets and pineapple. Reserve half of each. Heat beet juice and vinegar in saucepan. Mix cornstarch with cold pineapple juice. Add cornstarch mixture to saucepan containing hot liquids. Stir and heat until mixture thickens. Add pineapple tidbits and beets. Simmer until heated through. Yield: 5 servings.
Mix all ingredients. Shape into a ball. Roll in chopped nuts and parsley. Serve with crackers.
Mix ingredients well and bake in preheated oven at 350° for 12 to 15 minutes.
Melt water, milk and butter. Pour over dry ingredients. Mix sugar, yeast, flour and salt with previous mixture. Add eggs and mix well. Add more flour to make workable (6 to 8 cups). Knead and let rise.
Cut crusts off bread and butter both sides. Place 6 slices in buttered Pyrex dish. Slice cooked chicken or ham or crab thick and place on bread. Then cover with 6 slices Old English cheese (do not substitute). Then cover with remaining 6 slices bread. Whip eggs, milk and salt together and pour over sandwiches and let stand overnight, covered with foil or waxed paper. Bake for 1 1/2 hours at 300° and serve immediately with warmed mushroom soup with a little milk added to make right consistency for warm sauce. Makes 6 large portions or 12 small.
Mix all ingredients well. Spray muffin tin with nonstick spray well. Pour about 1 1/2 tablespoons of batter in each section of tin. Bake in 400° oven 12 to 15 minutes or until done.
In a medium-size bowl, whisk the vinegar with the oil. Stir in the onion, jalapeno pepper, garlic, salt and black pepper until blended.
Mix all together in a 9 x 13-inch pan. Bake at 350° for 45 minutes. Serves 12.
Mix together and bake in slightly greased loaf pan at 350° for 1 hour and 15 minutes or until loaf feels real firm to your touch.
Grease a 9 x 10-inch pie plate. Preheat oven to 350°. Combine in bowl the milk, flour, baking powder, salt, vanilla pudding, butter and egg. Beat for two minutes at medium speed. Spread this mixture into pie pan. Arrange sliced peaches on top in a circle.
In small bowl, combine all ingredients except pita bread, lettuce and tomato. Toss gently to mix. Serve in pita pocket with lettuce and tomato.
Melt butter. Mix in all the other ingredients. Bake in 8 x 8-inch greased pan at 350° for 20 to 25 minutes.
Set oven at 425°. Put flour and salt in bowl. Add butter; cut into pieces. Rub butter and flour together with your fingertips until mixture looks like bread crumbs. Stir in sugar. Press and squeeze the dough together with your hands until a firm ball is formed. Gently roll out the dough until it is 3/4-inch thick. Cut out shapes with cookie cutters dipped in flour. Put Scones on greased cookie sheet and brush with milk. Bake 12 to 15 minutes until risen.
Place onions and uncooked hamburger meat in a large pot and cover with water. Cook over low heat until onions are tender. Add potatoes, tomatoes, corn and English peas. Add catsup just before serving. Makes 8 to 10 gallons. Serves approximately 100 people.
Set oven at 350°. In large mixing bowl, combine flour, butter and brown sugar. Blend with mixer until particles are fine; stir in nuts. Reserve 1 cup for topping. Press remainder in ungreased 8-inch pan. Bake for 12 to 15 minutes until lightly browned. In same mixer bowl, combine remaining ingredients; blend well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake at 350° for 25 to 30 minutes; cool. Cut into squares.
Bake in a 9 x 13-inch pan; thin like brownies. Bake in a 325° oven in Pyrex for 40 minutes.
Mix together the sugar and peanut butter; add the vanilla and egg. Beat until well blended. Roll into balls about 1 1/4-inch. Bake on ungreased sheets at 350° for 10 to 12 minutes or until tops are slightly cracked. Immediately press 1 kiss into the center of each cookie. Cool on baking sheet for 5 minutes before placing on rack. Makes 2 dozen.
Combine all ingredients. Mix thoroughly and bake in tube pan for 45 minutes at 350°.
Cut beef and onions in small pieces. Combine cream cheese, sour cream, beef and green onions together. Add garlic salt. Season to taste. Form into ball or put in small dish. Serve with crackers.
Mix cocoa, cornstarch, sugar and salt. Add beaten egg yolks, then milk. Cook until thick, stirring constantly with wire whisk. Add flavoring and pour into baked pie shell. Cover with meringue made from egg whites.
Mix liquid, egg, crackers and salsa. Flake salmon and add to mixture (discard bone and skin). Coat patties with cornmeal and fry in small amount of oil 7 to 8 minutes each side. Serves 6 to 7.
Beat all ingredients together. Grease and flour 2 loaf pans. Bake at 325° for 1 hour. Makes 2 loaves and 3 starters. Store starter at room temperature; do not seal and do not refrigerate.
Mix first 4 ingredients together and form into a thick log. Cut log into 36 pieces. Wrap one olive in each portion of dough. Bake on ungreased cookie sheet at 375° for 20 minutes.
Melt chocolate in a pan in the oven at 140°. Meanwhile, mix remaining ingredients together. After chocolate has melted, pour over mixture. Mix well. Drop by teaspoonfuls onto wax paper.
In 2-quart saucepan, bring butter, brown sugar and whipping cream to a boil. Boil 1 minute. Remove from heat. Whisk in vanilla and powdered sugar until smooth. Pour this praline mixture slowly over pie, spreading to fluted edges. Sprinkle with the toasted pecans.
In a large bowl, combine meat, sour cream, chilies, sauce, eggs, and soup. Mix well. Grease large casserole dish (9x13), or use pan spray. Layer bottom of dish with tortilla strips, pour half of mixture over strips, and sprinkle with half of the cheeses. Repeat with tortilla strips, mixture, and top with remaining cheeses. Bake at 350° until cheese is hot and bubbly. Let stand about 5 minutes to set before cutting into servings.
Cream the sugar and butter until smooth. Add vanilla and coconut flavorings and eggs. Beat until fluffy. Add dry ingredients alternately with milk. Beat after each addition. Stir in nuts, cherries and chocolate chips. Turn into well-greased and floured 15 x 10 x 1-inch pan. Bake in a 325° oven for 25 to 30 minutes. Frost while warm with your favorite powdered sugar frosting.
Preheat oven to 350°. Heat oil in skillet and brown pork chops on both sides. Spread sauerkraut over bottom of a 9 x 13-inch pan. Arrange pork chops on top. Sprinkle with caraway seeds. Spread sliced onions on top. Cover and bake for 1 hour. Remove cover and bake 15 minutes longer or until tender.
Slice desired number of chicken breasts. Marinate in small amount of margarine for about 10 minutes. Sprinkle with salt and pepper or may use seasoned salt. Stir-fry until golden brown, about 5 minutes over hot heat. Add dashes of Worcestershire sauce or soy or teriyaki sauce. Can vary to your taste. Quick, easy and tender.
Combine rice, sour cream, hot pepper sauce and 1/2 cup of grated cheese. Spoon into a buttered 1-quart baking dish. Top with remaining cheese. Bake at 350° for 20 minutes. Makes 4 servings.
Preheat oven to 350°. Open cans of biscuits and form each separated biscuit into 4 balls. Combine cinnamon, sugar, brown sugar and nuts in a Baggie. Place the balls in a greased tube cake pan. Make sure they are placed evenly, and layer until all the balls are in the pan. Cut butter into small pieces and scatter evenly on top. Bake until light brown.
Cut the rings of green pepper and onion into halves. In a large bowl stir together all the drained beans, green pepper and onion rings.
In a quart saucepan, combine stock, peppers, tomatoes, onion and garlic. Bring to a boil over medium heat; simmer for 15 minutes. In a cup, combine cornstarch and water; add to pan. Stir until mixture thickens; remove from heat.
Peel potatoes; dice into a large pot. Cover with water and boil until done. Chop onion and celery. Pan-fry bacon, onion and celery in a separate pan. When done, crumble bacon. Add 3 tablespoons flour or so; cook until thick. Put celery, onion, bacon and flour mixture in pot with potatoes. Add evaporated milk and chopped clams with its juice.
Preheat oven to 400°. Mix ingredients together. Bake 8 to 10 minutes.
Soak chicken wrapped in bacon in a mixture of the 3 liquid ingredients for 12 to 24 hours in the refrigerator. Bake on a cookie sheet at 350° for 15 to 20 minutes.
Cook spaghetti by directions on package; drain. Brown sausage; drain. Add Ragu sauce, tomatoes and Parmesan cheese; mix well. Add spaghetti. Grate all cheeses; keep separate. Put 1/3 of spaghetti in a 12 x 9 x 2-inch pan. Sprinkle 1/3 of each cheese on spaghetti; repeat 2 more times. Sprinkle a little more Parmesan cheese on top. Bake for 25 to 30 minutes at 350°, until bubbly and brown. Best if made the day before serving. Store in refrigerator until cold. Cut into squares. Reheat for 20 to 25 minutes at 250°; serve hot.
Stir in flour, baking powder and salt. Work in lard (with hands) and lukewarm water to make a soft dough. Chill dough 30 minutes in refrigerator. Roll out dough on a floured surface to about 1/4-inch thickness. Cut into 3-inch squares or triangles. Deep fry in hot shortening. Brown on each side and drain on paper towels. Serve hot. To eat, poke hole open and pour honey or smother with butter or sprinkle powdered sugar on top.
Melt the butter in a 9 x 13-inch pan. Mix together the sugar, flour, baking powder and milk and pour over the butter. Do not stir. Arrange the fruit over this, then sprinkle over the remaining sugar. Bake for 30 minutes at 350°. The mixture forms a delicious crust atop the fruit, that is mouth watering.
Heat peaches including juice to simmer. Set aside. Melt margarine in 2-quart casserole in 350° oven. Set aside. Mix together flour, sugar, baking powder and milk. Pour batter into casserole with margarine. Then pour warm peaches into casserole. Bake at 350° for about 25 minutes, until golden brown. Great served warm with ice cream.
Place all ingredients in large stockpot. Cook until it's cooked down into a nice, smooth sauce. While hot, put up in sterilized quart jars. Seal and hot water bath for 20 minutes.
Preheat oven to 350°. Brown chops and place in medium baking dish. Cover with other ingredients and pour over cream of mushroom soup. Bake 1 hour. Serves 6.
Layer chili and corn chips. Chili should already be heated. Last layer is shredded cheese. Melt cheese on top. Kids love this one too!
Mix ground beef, onions, tomato juice, chili powder, pepper and salt. In large pan, cook on high until it starts cooking good. Lower heat. Cook for 2 to 3 hours. Do not remove grease; it keeps flavor. Can be frozen.
Combine flour,	sugar, cinnamon, soda and salt in large bowl. Mix well. Use a great big spoon to mix the whole recipe. Add salad oil and beaten eggs; mix thoroughly. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves. Freezes well.
Combine all ingredients. Place in a medium bowl and place additional marshmallows on top, if desired.
Cut up salmon into 1/4-inch pieces. Peel lemon. Remove all white pith and chop. Pit an coarsely chop olives. Saute the salmon in hot oil. Season with salt and pepper, if desired. Add garlic, lemon, olives and capers. Reduce heat. Salmon will cook in about 2 minutes. Make sure it does not overcook. While fish is cooking, cook pasta al dente. Drain pasta. Toss into fish mixture. Add parsley and toss. Taste for salt. Garnish with freshly ground pepper. Serves 2.
*For a lighter color and flavor, substitute 1/2 cup cane syrup for the molasses.
Cook eggplant in salted water until tender. Saute onions, celery and peppers in a little margarine. Mix meat that has been cooked and drained, eggplant and sauteed vegetables together. Add salt and pepper. Put in a buttered casserole dish. Add diced tomatoes and bread crumbs, then sprinkle a few bread crumbs on top. Bake at 350° until hot through (takes about 20 minutes or longer).
Mix together the first ten ingredients, then add enough flour (several cups) to drop cookies. Bake at 350° for 8 minutes.
Soften cream cheese; blend all ingredients together and form in balls. Roll in chopped nuts, chopped fresh parsley or crushed cracker crumbs. Makes 2 or 3 (4 or 5-inch) balls.
Coat meat in flour, mustard, salt and pepper. Brown slowly in butter. Add rest of ingredients, cover and simmer 1 1/2 hours or until meat is tender. Add more water, if needed. Serve with hot noodles or over rice.
Heat 2 inches of water to boil. Add zucchini. Cover; heat to boiling. Cook 8 to 10 minutes or until tender; drain. Cool slightly. Cut zucchini lengthwise in half. Spoon out pulp; chop pulp coarsely. Place zucchini shells, cut sides up, in ungreased rectangular baking dish.
Brown meat and drain. Add spaghetti sauce, water, salt, seasoning and sugar. Cover and simmer for 10 minutes. In a 9 x 13-inch dish, layer 1/3 of sauce, 1/2 of noodles, 1 cup cottage cheese and 1/3 of Mozzarella cheese. Repeat layers, ending with sauce. Add remaining Mozzarella cheese and Parmesan cheese. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil and let stand 10 minutes before serving. Freezes very well.
Beat eggs together; add sugar, shortening and grated nutmeg. Sift soda and flour together and stir in enough to make a soft dough. Use the remainder to roll lightly. Roll thin and cut with small cutter. Bake in 350° oven.
Cook broccoli and drain. Mix in Cheez Whiz until melted, then add the soups, rice, onion and spices. Bake at 350° for 30 to 45 minutes.
The amount of potatoes and onions is determined by size of casserole used. Place potato and onion slices in cold water; let stand 10 to 15 minutes. Cover bottom of casserole with bacon slices. Fill casserole 2/3 full with potato slices. Sprinkle lightly with salt and pepper. Fill remainder of casserole with onion slices; sprinkle with salt. Top with bacon slices. Cover; bake at 350° for 1 hour.
Mix. Bake in unbaked pie shell at 350° until set, 30 or 35 minutes.
Preheat oven to 350°. Break graham crackers in half and place close together on baking sheet. Combine butter and brown sugar in a 1 quart saucepan; stir over low heat until butter and sugar are melted. Stir in nuts.
Drain and flake salmon. Combine salmon with remaining ingredients, except walnuts and parsley. Chill. Shape into log. Roll log in parsley and walnuts.
Cook raisins in water for 5 minutes; cool. Cream shortening with sugar and eggs. Add vanilla to raisins (leave water in raisins). Add remaining ingredients. Blend and drop by spoonfuls on baking sheet. Bake at 350° for 15 minutes.
Heat oven to 350°. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti and chicken.
Discard skin and bones from chicken. Cut into 1-inch pieces. Mix chicken with remaining ingredients, except cheese and onion rings. Turn into a 9 x 13 x 2-inch pan or casserole. Top with cheese. Bake at 350° for 30 minutes. Sprinkle onions over all and bake 15 minutes longer. Serves 12.
In large saucepan, combine milk, rice, sugar and salt over medium heat. Heat mixture until tiny bubbles form around edge, stirring frequently. Reduce heat to low. Cover and simmer 1 1/4 hours or until rice is very tender, stirring occasionally. Stir in vanilla. Pour into serving dish. Cover surface of pudding with plastic wrap. Refrigerate until well chilled, at least 3 hours or overnight.
Mix together in saucepan on medium heat. Stir in one direction at all times. Place foil on cookie sheet, shiny side down. Butter foil; melt one bag chips. Spread after all are melted on greased foil; let cool 3 minutes. Place toffee mixture on top of chocolate; let cool 5 minutes. Melt other bag of chips; spread over mixture. Cut into pieces; keep refrigerated and eat anytime!
Cook, drain and crumble sausage. Cube bread (tear or cut). Butter a 3-quart casserole and line bottom with 1/2 bread. Sprinkle with 1 cup cheese. Add sausage and top with bread, then cheese. Beat eggs, milk and seasonings and pour over casserole. Refrigerate overnight. The next day, let it come to room temperature. Bake at 325° for at least an hour (until it is set and brown on top). Very good for a brunch. Serves 12.