HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat shortening slowly in deep kettle to 350°. Peel and slice onions 1/4-inch thick. Separate rings. Dip into milk, then into flour and salt, which have been sifted together. Fry a few onions rings at a time in hot shortening, until golden brown, 5 to 7 minutes. Drain well over kettle, then place on tray covered with absorbent paper. Serve hot.
Use 2 1/2-quart or larger casserole dish. Place uncooked meat in bottom. Season to taste, then layer the vegetables as listed except potatoes. Pour tomato sauce and water. Cover and bake 3 hours at 350°. Remove from oven. Add potatoes. Cover and bake 45 minutes more.
Mix all ingredients together very well and place in sealed container in refrigerator for 24 hours before using. Dip will last in refrigerator for 6 months. Good for all cold or hot vegetables.
Dissolve lime Jell-O in boiling water. Add cold water and lemon juice. Gradually add to softened cream cheese. Blend well. Chill until almost firm. Fold in nuts, marshmallows and pineapple. Chill until firm.
Preheat oven to 375°. Grease an 8 or 9-inch pan or skillet. Combine all ingredients and bake 40 minutes or until golden brown.
Mix and pour in unbaked pie shell. Bake at 350° for about 45 minutes.
Fry bacon until crisp. Remove from pan. Add onion to drippings and saute 5 minutes. Then add cabbage, cover and simmer 15 minutes. Cook noodles according to package. Drain. Stir in cottage cheese, Muenster and dill. Add bacon and cabbage mixture. Put in greased 3-quart dish. Sprinkle on cracker crumbs. Drizzle with butter. Add paprika. Bake at 350° for 25 to 30 minutes.
In a saucepan, bring first four ingredients to a boil and cook for 8 minutes. Add vanilla and store in refrigerator.
Combine apples and cider in 3-quart slow cooking pot. Cover and cook 8 hours, or until apples are soft. Puree in food processor or food mill. Return to pot and add sugar and spices. Cover and cook on low for 1 to 2 hours longer. If thicker consistency is desired, uncover and cook longer.
In large skillet, brown hamburger, onion and green pepper. When meat loses its red color, stir in tomatoes, macaroni, sugar, salt and pepper. Heat to boiling, stirring. Reduce heat and simmer, covered, for 20 minutes or when macaroni is done.
Grind spinach, onions, celery and parsley very fine. Mix in 1 pound butter (melted) and 1 1/2 cups bread crumbs. Season with Worcestershire sauce, anchovy paste, salt and hot sauce to taste. Put oysters in shells, which are on rock salt, and cover each with some sauce. Cover with cheese and bread crumbs. Bake in 450° oven until brown. Serve hot. Serves 4. Sauce may be frozen, but do not add wine until sauce is thawed and ready to spread on oysters.
Boil sugar, syrup and water until it spins a 6 to 8-inch thread. Beat egg whites until they stand in stiff peaks. Pour hot syrup slowly into beaten egg whites and beat until stiff peaks form. Add vanilla and blend. Frost cake.
Peel and remove avocados. Mash avocados. Mix in tomatoes, onion and lemon juice. Salt and pepper to taste. Serve with tortilla chips and salsa.
Combine chicken, water chestnuts, pimentos, almonds, mushrooms, lemon juice and mayonnaise. Place in buttered 2-quart casserole. Top with cheese and onions. Bake at 350° for 20 minutes.
Cream shortening with salt and flavoring until smooth and fluffy. Slowly add sugar (as you heat). Add 4 teaspoons milk after each box of sugar. Leftover icing can be frozen to use later.
Sift all dry ingredients together. Add milk, oil and egg; beat well. Use enough cooking oil to half fill a deep saucepan. (You can also use a deep fryer.) Drop from a teaspoon into hot oil; fry until done (2 to 3 minutes). Sprinkle with sugar.
Mix and cook until thick last 5 ingredients. Place beets and pineapple in casserole. Pour sauce over. Bake 30 minutes at 350°.
Cook macaroni; drain. Put in crock-pot in layers with cheese, saving 1/2 cup cheese for top. (Also salt, pepper and margarine for layers.) Beat eggs well; add evaporated and sweet milk. Pour mixture over macaroni; put rest of cheese on top. Cook for 3 hours on low.
Fry bacon; crumble. Saute onion in bacon grease and drain well. Boil catfish 10 to 15 minutes or until meat falls off the bone. Remove bones and skin. Add potatoes, tomatoes, onion and bacon in with meat. Season to taste with Tabasco sauce, salt and pepper. The more Tabasco sauce the better! Let simmer 30 minutes.
Stack tortillas; cut tortillas into 6-inch squares. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients. Process until mixture is smooth, stopping once to scrape down sides. Layer tortillas, spreading each evenly with about 3 tablespoons cream cheese mixture. Sprinkle top with pecans. Cover and chill 8 hours.
Make pie crust. Roll and cover with chopped apples. Roll and cut in slices. Place in a 9 x 14-inch pan. Simmer water, sugar and margarine. Pour over apple slices. Bake at 450° until golden brown.
Melt butter or oleo over low heat. Add marshmallows and heat until completely melted. Remove from heat and stir in Rice Krispies until completely coated.
Soak gelatin in 1/2 cup cold water. Heat undiluted soup; add gelatin and stir until dissolved. Mash cream cheese; add to soup and continue cooking until dissolved. Cool, then fold in mayonnaise. Add chopped shrimp, vegetables and seasonings. Mix well and pour into oiled fish mold or any type of mold. Serves 8.
Combine butter flavor Crisco, sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg.
Sift dry ingredients and cut shortening into flour mixture to resemble coarse meal. Beat 1 egg. Add 6 1/2 ounces Carnation milk. Mix and divide into 2 rolls. Freeze and use as needed. Note: I pull off a piece of dough, a little larger that a golf ball, roll out and place a saucer on it. Cut around the saucer. You have a perfect round circle. I use any can fruit pie filling. Place 1 teaspoon fruit in center of pie dough. Fold over and be sure you have it pinched together good (or the juice from the fruit will run out). Best fried in electric skillet.
Stir together flour, baking powder, salt and sugar. Set aside. Stir together cereal and milk. Let stand 2 minutes. Add egg and Crisco. Beat well. Add flour mixture, stirring only until combined. Fill 12 greased muffin pan cups. Bake at 400° about 25 minutes or until brown.
Cautions: Not all herbs are suitable for making tea. Know about the herb you are using.
Melt marshmallows in cream in top of a double boiler. Mix dates, cherries and pecans; add to marshmallow mixture. Add 1/2 of crumbs, salt and vanilla to fruit mixture. Mix well to form "dough". Put rest of crumbs on waxed paper and roll dough in crumbs, shaping it into a loaf or roll. Wrap in waxed paper, Saran Wrap or foil and store in refrigerator.
Mix Kool-Aid, sugar and water well. Add pineapple juice and lemon juice. Mix and pour into clean milk jugs. (You will need 2 for each making of punch.) Place in freezer (do not fill jug completely to allow for expansion). Take frozen mixture out of freezer approximately 1 hour before use. Cut jug away and place in punch bowl. Pour ginger ale over frozen mixture. Chop frozen mixture to make a slushy texture. Serves approximately 50.
In a Pyrex dish, stir fruit, 1 cup sugar and water real good. Then make a batter of flour, 1/2 cup sugar and melted margarine. Mix and pour over fruit or put in the bottom of baking dish and put fruit on top. It turns out the same way. I put my crust (batter) on top and Bertha puts hers on the bottom. Bake for 45 minutes at 375°.
Heat oven to 375°. Lightly grease cookie sheet. In small bowl, combine French fried onions, flour and salt. Blend well. Set aside. Separate dough into 8 triangles. Cut each in half to make 16 triangles. Dip chicken pieces in beaten egg; coat with onion mixture. Place one coated piece on wide end of each triangle; roll to opposite point. Place point side down on greased cookie sheet. Brush tops with remaining egg; sprinkle with seeds. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm. Makes 16 snacks.
Mix well and bake at 350° for 40 minutes. Serves 6 to 8.
Saute onion, celery and carrots in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook 1 minute. Combine broth and half and half. Stir into vegetable mixture, cook over medium heat, stir constantly until thick. Stir in salt and pepper. Add chicken and stir well. Pour chicken mixture into a shallow 2-quart casserole. Top with pastry. I use 2 ready-made pie crusts. Bake at 400° for about 40 minutes or until golden brown.
Brown the beef and onion; drain grease. Mash potatoes with milk and butter. In a casserole dish, layer with beef and onion, then the corn. Cover with mashed potatoes; sprinkle with cheese.
Brown meat in butter with green pepper, onion and Worcestershire sauce. Add corn, soup and tomatoes. Simmer 30 minutes. Cook noodles; drain and add to rest of ingredients in baking dish. Cover with grated cheese. Bake 30 minutes at 350°.
Mix all together and pour into greased bread pan. Bake for 1 hour in 350° oven.
Mix all ingredients, except peppers. Cook peppers in boiling water for 5 minutes. Stuff loosely with mixture. Stand upright in baking dish. Pour remaining tomato sauce and water over peppers. Bake, uncovered, for 45 minutes. Uncover and bake 15 minutes more.
Preheat oven to 400° and generously grease a 9 x 5 x 3-inch loaf tin. Mix, but do not cream butter and sugar together. Add eggs, caraway seed, raisins and sour cream. Stir after each addition. Mix flour, baking powder, salt and baking soda together in separate bowl and add to other mixture. Mix, batter will be stiff. Spoon into greased loaf pan and bake 15 minutes at 400° and lower oven to 350° and bake for 1 hour. Remove from oven and immediately turn out on a wire rack to cool. Place loaf on side while cooling.
Boil the water. Add the cornstarch and stir and boil until clear. Pour this over the sugar and butter. When cold, add lemon and egg yolks. Pour into plate lined with crust. Bake in hot oven, having the greatest heat at bottom of oven. When nearly done, cover with meringue made of the beaten egg whites and 2 tablespoons sugar. Return to the oven and brown.
Cook onions and tomatoes until onions are soft. Reduce to low heat. Cut up cheese; stir in gradually until all cheese is melted. Add chiles to mixture. Simmer very low. Put in crock-pot to keep warm. Serve with nacho flavored Doritos.
Combine all ingredients in a salt shaker and serve in place of salt. Use coarsely ground spices for a better texture. Makes 1/3 of a cup. Recipe may be doubled.
Cook all ingredients except pecans until it forms a soft ball in water. Add pecans and stir. Pour on waxed paper and cool.
Cook chopped onions in margarine until wilted. Remove onions and add barley to margarine. Cook slowly until golden brown, stirring constantly. Mix onion, browned barley, mushroom and chicken broth in casserole. Season to taste with salt and pepper. Bake covered for 2 hours at 350° until barley is tender.
Heat large nonstick skillet sprayed with cooking oil on medium heat. Add chicken; cook and stirring about 6 minutes or until cooked through. Add 1/2 cup of the salsa and 2/3 cup of cheese; mix lightly. Spread 1 cup of remaining salsa onto bottom of a 13 x 9-inch baking dish. Spoon 1/4 cup of chicken mixture down the center of each tortilla shell and roll up. Place tortilla seam down in prepared dish. Top with remaining salsa and cheese. Bake at 350° for 20 minutes. Serve with corn.
Lightly grease a 10-inch pie plate. Sprinkle chicken, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake at 400° until golden brown (35 to 40 minutes). Let stand 5 minutes before cutting. Refrigerate unused pie. Makes 6 to 8 servings.
Cream margarine and sugar. Add eggs, one at a time. Add vanilla wafer crumbs alternately with milk. Fold in nuts, coconut and vanilla extract. Bake in greased and floured tube pan at 275° for 1 1/2 hours. Cool in pan for 20 minutes.
Preheat oven to 400°. Coat shallow baking pan with cooking spray and set aside. In a large bowl, combine beans, chili powder, cumin, jalapeno and 1/2 cup of salsa. Mash with fork until blended. Spoon mixture onto center of each tortilla. Place chicken over bean mixture. Roll up tortillas, fold in ends and place side by side in bottom of prepared pan. Top with salsa, cheese and scallions. Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes, until cheese is golden.
Mix ingredients together and pour into 9-inch deep pie crust. Bake at 425° approximately 25 minutes or until golden brown.
Boil the cider, sugar, butter and cinnamon together until foamy. Remove from heat and pour in the Southern Comfort. Can be served from a hollowed out pumpkin.
Cook lasagne noodles in boiling salt water about 12 minutes. Rinse and drain. Saute beef and onion in large skillet or microwave; drain fat. Add all remaining ingredients except cheese. Simmer for 25 minutes or micro-simmer for about 10 minutes.
Melt butterscotch chips and peanut butter over low heat, stirring constantly. Add noodles and marshmallows; stir well. Drop by teaspoon on wax paper and let set until cool. Makes 4 dozen cookies.
In medium bowl, combine crumbs, 2 Tbsp. parmesan cheese, oregano, garlic powder, and pepper. Rinse chicken and roll in crumb mixture. Arrange chicken in a 2 quart flat baking dish. In another bowl, blend soup, milk, and 2 Tbsp. parmesan cheese. Add another dash of garlic powder and sprinkle of oregano. Stir with a fork. Pour over chicken in baking dish. Sprinkles with remains of crumb mixture. Cover with foil. Bake 40 minutes at 350 degrees. Uncover and bake 15 minutes longer.
In a large glass, place a scoop of each of the flavors of sherbet. Combine all the other ingredients and pour enough of this juice over the sherbet to fill the glasses.
Mix together all ingredients. Pour into unbaked pie shell. Bake at 325° until crust is done.
Blend baking mix, 1/2 cup granulated sugar and 3 tablespoons cocoa in 8-inch square baking dish (greased). Stir in milk and vanilla until well blended. Sprinkle evenly with rest of cocoa and granulated sugar. Pour on water. Bake at 350° for 40 minutes, or until top is firm. Dust with confectioners sugar. Serve at once with sauce over cake.
Preheat oven to 350°. Grease and flour a 9-inch pan. In a large bowl, sift ingredients. Add shortening and 1/2 can of soup. Beat until smooth. Fold in nuts, raisins, remaining soup and eggs. Beat until smooth. Bake 1 1/4 hours. Cool in pan 10 minutes. Turn onto rack and cool completely. Frost.
Line large pizza pan with cookie dough, pressing to form crust. Bake at 375° for 15 to 20 minutes or until lightly browned; cool. Blend cream cheese, sugar and vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Glaze with a mixture of marmalade and water. Chill. Makes 12 or more servings.
In a huge bowl, mix well first 5 ingredients. Add remaining ingredients. Blend well. Store in a tightly covered container in the refrigerator. Fill muffin tins 2/3 full. Bake for 15 to 20 minutes at 400°. (Batter keeps for up to 6 weeks. Simply scoop out desired quantity, then return unused batter to the refrigerator.)
Blend soup, 3/4 cup milk, meat, vegetables and half the cheese and onions. Put in a 9 x 13-inch pan. Mix the Bisquick, 1/4 cup milk and egg. Spoon over the chicken mixture. (Will be about 8 spoonfuls over top of pan.) Bake, uncovered, at 425° for 20 to 25 minutes. Remove from oven and sprinkle remaining cheese and onions over top. Return to oven and bake an additional 3 to 5 minutes. Serves 8.
Heat a deep, 12-inch frypan on medium-high heat. Add oils. Add garlic; stir until toasted. Add onions; stir quickly. Before onions start to brown, add cabbage and chicken broth. Stir and cook for 3 minutes. Add zucchini and snow peas and a splash or two of soy sauce. Stir and cook for 5 minutes. Add cilantro, meats, rice, garlic powder and carrot. Simmer for 2 minutes. Serve with soy sauce.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Chill.
Combine pumpkin, eggs, orange juice, sugar and milk. Beat well. Add salt and margarine. Mix well. Add baking powder. Pour into deep greased baking dish. Bake at 350° for 1 hour or until firm all the way to the center. Serve as a vegetable with chicken, turkey or pork.
Combine all ingredients in a shallow baking dish. Place chicken in marinade overnight. Grill chicken, basting with marinade until done.
Brown pork sausage. Brown shoestring potatoes in skillet. Layer sausage, shoestring potatoes, scrambled eggs and cheese in long casserole dish. Bake at 350° for 25 minutes, then serve.
Beat cream cheese until smooth. Beat in Cheddar cheese until blended. Add Blue cheese. Gradually add enough brandy to make a creamy spread. Add red pepper and stir in nuts. Pack in a crock or mold. Cover tightly with plastic wrap or foil. Chill until serving time.
Combine macaroni, pepper and cucumber. Blend in mayonnaise, vinegar and sugar. Chill. Before serving, add 2 chopped tomatoes.
Cut meat in pieces. Sprinkle with salts and pepper. Roll in flour and brown both sides in hot oil. Drain and place in crock-pot. Cook onion in reserved drippings. Spoon over meat. Mix celery soup and spices. Spoon mixture over steak and cook until tender. When tender, mix flour with cold water and add to mixture to thicken gravy. Cook and stir until thickened and bubbly.
Beat eggs, oil, sugar and pumpkin until fluffy. Stir in dry ingredients. Spread on ungreased cookie sheet (15 x 10 x 1-inch). Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Combine all ingredients and pour in a greased 8-inch pan. Bake at 350° for 40 minutes. Yields 6 servings.
Wash mushrooms well and plunge into a large kettle of boiling salted water. Cover and cook for 12 to 15 minutes. In separate pot, combine cider vinegar, 1 cup water, salt, sugar and all the spices. Bring to boil; reduce heat. Cover and simmer 15 minutes. With slotted spoon, transfer mushrooms to jars. Pour room temperature marinade over mushrooms to cover. Seal and refrigerate overnight before serving.
Mix well. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes.
Mix together the first 4 ingredients until crumbly. Press half of the crumbs into an 8-inch square dish. Reserve other half. Microwave sugar, cornstarch and water on High for 2 to 4 minutes, stirring several times until thick and clear. Stir in blueberries, vanilla and lemon flavoring until well mixed. Pour the mixture over crumbs in dish. Sprinkle reserved crumbs over the top and microwave on High for 8 to 10 minutes. Let set 10 minutes before serving.
Prepare stuffing using 1 cup water, 1/2 cup margarine and bouillon. Saute onions and celery in 1/2 cup butter. Brown sausage and add with drippings, pecans and eggs. Mix well. Brown lightly before serving.
Mix sugar and cream cheese filling alternately with dry ingredients. Add nuts and raisins. Pour into a greased pan and bake at 350° for 1 hour or done. Serve with Apricot Butter.
Pour the white glue into a clean, empty peanut butter jar. Add 1/2 cup water and 10 drops of food coloring; stir. Combine the borax and a cup of water in a medium size plastic bowl. Slowly pour the glue mixture into the borax solution; stir until well mixed. The borax caused the mixture to congeal. Scoop the gloop out of the water and knead in your hands until dry enough to play with. Store in a sealed container or plastic bag and will keep for several weeks. Gloop dries out after a lot of handling. Gloop can be pulled to and fro for a snap and crackly tug of war.
Cook rice as directed on package. In a separate skillet, saute meat, onions and peppers in Worcestershire sauce. May need to add a small amount of water until meat is done. Stir occasionally. Cook on medium to start and then on low until done. Pour over rice. Top with picante sauce and shredded cheese. Serves 6.
Cook onion until golden; add meat and seasoning. Brown. Add drained beans and soup; pour into greased 1 1/2-quart casserole dish. Mash the potatoes; add the milk, egg and seasonings. Spoon in mounds over meat. Bake in moderate oven at 350° for 30 minutes. Makes 6 servings.
Preheat oven to 350°. Grease bottom only of 9 x 13-inch pan. Stir brownie mix, eggs, oil and water until well blended (about 50 strokes). Set aside.
Combine water and 2 tablespoons picante sauce in large, shallow dish. Place tortillas in mixture and let stand 5 minutes. Drain. Brown beef and drain fat or cook and debone chicken, if using chicken. Stir in salt, pepper, cumin, chili powder, olives and 1/4 cup picante sauce.
Cut meat 1/2-inch strips about 1 1/2 inches long. Melt butter in skillet. Add mushrooms and onion; cook and stir until onion is tender then remove from skillet. In same skillet cook meat until brown. Stir in broth (reserving 1/3 cup) catsup and garlic. Cover; simmer 15 minutes.
Mix all ingredients together well in a saucepan. Bring to boil and then simmer for 20 minutes. Very good hot or cold.
Mix cake mix according to package directions. Pour batter into greased 14 x 11 1/2 pan (do not bake now). Bring milk and water to a boil.
Mix the first 3 ingredients together and refrigerate for 30 minutes. Add chopped bananas, chopped pecans and Cool Whip. Freeze.
Melt corn syrup and sugar on low heat. When melted, take off burner and stir in peanut butter, then crunch cereal up and stir into mixture. Then spread on cookie sheet. Let cool, then cut in squares.
Cook broccoli and onions together. Drain and add the margarine. Melt cheese and blend with soup. Mix together and pour into buttered casserole. Prepare stuffing as directed on package and spread over top. Sprinkle nuts over top. Bake 20 minutes in 350° oven.
Begin about 30 minutes before serving or early in day. Cut stem ends of strawberries. With sharp knife, cut deep "X" in top of each fruit. With fingertips, gently spread each strawberry apart to make "petals"; set aside. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. In large bowl, with wire whisk, prepare instant pudding as label directs but use only 1 cup milk. With wire whisk or rubber spatula, gently fold whipped cream and almond extract into prepared instant pudding.
In large skillet, melt butter or margarine and lightly saute green pepper and onions. Add zucchini, corn and seasonings. Cook 5 to 8 minutes. Add tomatoes and cook 1 to 2 minutes more. Makes 6 to 8 servings.
Whip milk and pudding until stiff. Add vanilla to flavor (about 1 teaspoon). Add whipped cream to pudding mixture. Mix 10 minutes more at medium speed. Pour into baked pie shell. Makes 1 large pie. Broil coconut and sprinkle on top.
Combine pudding and milk. Stir 1 minute. Stir in Cool Whip. Refrigerate. Garnish with Cool Whip and chocolate curls.
Unroll crescent dough, leaving it in one piece and place on 9 x 13-inch cookie sheet, stretching and spreading to cover entire bottom of cookie sheet, pinching together any holes. Bake until golden brown according to crescent instruction. Cool and set aside. Mix mayonnaise, cream cheese, sour cream and Ranch dressing until smooth and creamy. Spread on cooled crescent crust. Sprinkle cauliflower, broccoli, carrots and mushrooms on top of spread. Top with Cheddar cheese.
Mix all ingredients; put into a 9 x 12-inch pan. Bake at 350° for 45 minutes, covered. During the last 10 minutes, uncover and brown lightly.
Beat all together by hand. (Add whatever you want to batter.) Drop by teaspoon onto greased cookie sheet and bake 12 minutes at 350°.
Preheat oven to 350°. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining sweetened condensed milk; stir in confectioners sugar and nuts. Spread on warm cake.