HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Melt butter; add sugar and curry powder. Drain and dry fruit. Place in 1 1/2-quart casserole. Add butter mixture. Bake 1 hour, uncovered. Serve with ham, pork or chicken.
Melt margarine; mix in milk, coconut and chopped pecans. Add box of powdered sugar. Mix up together. Chill for 2 hours; roll into balls. Coat balls in melted chocolate.
Bring soup and water or milk to boil. Salt and pepper to taste. Add chunks of chicken from can. Peel flaky biscuits apart and drop layers into boiling mixture, being sure to continue stirring frequently. When all biscuits have been added, cover and simmer for 20 to 30 minutes, watching closely to prevent sticking.
Allow butter to stand in medium mixing bowl until very soft. Add sugar, syrup, salt and vanilla. Beat until thoroughly blended. Add eggs and beat gently just until blended. Fold in pecans. Pour into pastry shell. Bake at 375° for about 40 to 45 minutes or until top is toasted brown and filling is set in center. Makes 1 pie.
Have cream cheese and butter at room temperature and cream together. Add flour and mix as for pie crust. Chill 1 hour. Roll out with powdered sugar (work with 1/3 of dough at a time). Cut into strips. Wrap strips around pecan halves. Bake at 375° about 15 to 17 minutes. Yields 9 dozen.
Stir jello with water until dissolved. Add strawberries, pineapple, banana and nuts. Mix together sour cream, sugar and lemon juice. Add marshmallows. Spread on top of firm jello.
Heat yogurt with brown sugar (or substitute), vinegar, salt and mustard and hot broccoli. Serve immediately. Yields 6 servings.
Combine creams in mixing bowl and whisk lightly together. Cover bowl loosely with plastic and leave at room temperature overnight for the culture to develop. At the end of maturing time, the cream mixture will be tart and thick. Transfer to bowl and chill for 4 hours or longer in refrigerator. Creme Fraiche will keep for 2 or 3 weeks in refrigerator.
Heat butter with the oil in large heavy skillet over medium heat. Add garlic, onions, bell peppers, and celery. Cook until peppers and celery are almost tender. Stir in ham. Add shrimp and cook, stirring constantly, 3 minutes or until shrimp change color from gray to pink. Combine lemon juice, soy sauce, and cornstarch. Mix well and stir into shrimp/pepper mixture. Add chili powder and mix well. Continue cooking until mixture is slightly thickened. Serve over rice. Sprinkle with almonds.
Mix together and put in 13 x 9 x 2-inch glass dish. Bake 20 minutes at 350°. Let cool!
Grease casserole with butter. Roll salmon in bread crumbs. Lay in casserole and top with lemon juice and sprinkle with paprika. Bake at 375° for 45 minutes to 1 hour.
Dip 12 peaches into boiling water for 1/2 minute; remove and rinse in cold water. Peel peaches and cut into 1/2-inch thick slices. Sweeten peaches with 1/2 cup sugar in bowl; mix well by hand. Chill. Put peaches in table size serving dish. Pour champagne over peaches. Let chill until time to serve.
Heat oven to 350°. Grease pie plate. Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high for 15 seconds. Add cream cheese. Cover and blend on high for 2 minutes. Pour into plate. Bake until center is firm, 40 to 45 minutes. Cool.
Combine both ingredients; mix well. Shape into interesting shapes or roll out and use cookie cutters. If using cookie cutters, roll out to 1/4-inch. This must dry for several days. Use throughout your home for aroma.
Cook and stir ground beef in a large skillet until meat is slightly browned. Drain off fat. Add remaining ingredients. Simmer, uncovered, 15 minutes. Season with salt, pepper, onion powder and chili powder according to your own taste.
Steam broccoli or prepare in microwave. Let cool. Cut in 1-inch pieces and mix with other ingredients. Cover tightly and refrigerate. This will keep 3 to 4 days. Serves 8 to 10.
Combine the first 6 ingredients; beat. Add flour, salt and soda; beat. Add oats; beat. Blend in chocolate chips. Bake at 350° for 12 to 15 minutes. Makes approximately 5 dozen.
Mix rice, chicken soup, and milk; set aside. Melt butter in sauce pan, add celery and onions, cook over low heat until onion is transparent; remove from heat, and stir in frozen mushrooms and chicken. Add this to rice and chicken soup and mix well. Put 1 1/2 c. of potato chips into buttered casserole. Carefully pour in the chicken, rice, and vegetable mixture. Top with the remainder of potato chips. Bake in 325° oven for 35 minutes. Serve hot.
Sift flour. Add cream of tartar, soda and salt. In separate bowl, cream the shortening and sugar. Add eggs. Beat well. Add flour mixture and blend well. Chill dough in refrigerator for 2 hours or until easy to handle.
Fry hamburger, salt, pepper, onion and celery until brown. Add potatoes, bread, soup and milk. Put in casserole; bake at 350° for 1 hour.
In a large bowl add all the ingredients and mix well. Add 1 can Baker's Angel Flake coconut. Bake at 350° for 45 minutes.
Cream butter and shortening well. Add sugar slowly, then add sour cream. Let stand for 10 minutes. Beat in eggs and flavorings. Mix flour, soda and salt;	add to batter. Beat for 4 minutes. Grease and lightly flour a 10-inch tube pan. Pour in and bake	for 1 hour and 20 minutes at 325° or until cake tests done.
Reserve 1/2 cup of noodles. Combine remaining ingredients. Turn into 1 1/2-quart casserole. Sprinkle with reserved noodles. Bake at 325° uncovered in preheated slow oven for 40 minutes.
Place pecan halves real close together in pie crusts. Pour the mixture, which has been heated enough to melt the butter, over the nuts. (Beat egg whites and yolks together for best results.) Place in oven and bake at 350° for 30 to 35 minutes or until top is golden brown and filling is thick. Serve with whipped cream if desired. Yields 2 pies.
Blend and melt the first 3 ingredients in top of double boiler. Cool. Whip the cream and mix with cooled mixture. Pour in graham cracker crust. Set in refrigerator.
Heat the sugar and cocoa in saucepan for 2 minutes, stirring constantly. Add the margarine and evaporated milk. Boil until it starts to get fairly thick. Remove from heat and add the vanilla.
Sift dry ingredients together. Chop fruit and break nuts. Mix dry ingredients and mix with fruit. Beat eggs. Add vanilla and pour over fruit. Bake 1 hour in greased pans lined with wax paper at 300°.
Season chicken or pork with salt and pepper. Place in saucepan and add ginger, garlic and vinegar. Let simmer for 1 hour on low heat or until tender. If water is needed, add 1/4 cup water. Add more salt or shoyu to taste, if necessary. When meat is tender, saute with vegetable oil until browned. Serve hot.
Combine pie filling mix and 2 1/2 cups milk in saucepan. Cook over medium heat until mixture comes to a boil. Remove from heat. Add coconut extract and 1 cup coconut flakes. Pour mixture into a bowl. Cover with plastic wrap and let cool completely.
Scald milk; when lukewarm, add sugar, salt and yeast. Let stand 5 minutes. Add 1 1/2 cups of flour; beat well. Cover and let rise until light. Add well beaten eggs, melted shortening and remainder of flour; mix thoroughly. Let rise again until doubled in bulk. Roll out approximately 1/2 inch thick. Brush with melted butter; sprinkle with sugar, cinnamon, raisins and nuts. Roll like a jelly roll and cut in 1-inch slices; let rise. Bake about 15 minutes at 400°.
Place pitted nectarines with skin on in blender, cut them in pieces first. Add 1 can frozen limeade. Add 1 tray ice cubes. Blend until it's slush. Good in the summer.
Unroll crescent rolls in one piece (forms rectangle). Pinch at dotted seams. Top with pepperoni and cheese. Fold dough to form roll. Bake according to package. Slice and serve.
Coat cookie sheet (with sides) with Pam or any spray coating. Place crackers on cookie sheet 1/4 inch apart. Cook butter and sugar 2 minutes, stirring constantly. Spoon over crackers, covering well. Sprinkle crushed nuts on each cracker. Be generous. Bake in 325° oven for 8 to 10 minutes. Watch close. Should be light brown. Yummy!
Beat oleo, sugar and eggs together; then add dry ingredients, alternately with milk and extracts. Pour into greased loaf pan. Bake at 350° for 45 to 50 minutes.
Brown ground beef and onion. Add corn, tomatoes, Worcestershire, salt and pepper to taste. Simmer about 15 minutes. Serve with crackers.
Cook the raisins in the water until tender and dry. Add the milk, sugar, flour and salt. Cook until thick. Add the nutmeg and egg yolks. Remove from the stove; add the vinegar. Top with meringue. Makes 2 small pies.
Mix orange kool aid as package directs. Add 1/2 cup Tang and orange slices.
Combine crumbs, first sugar and butter in 8-inch pie pan or ice cube tray. Mix well; save 2 to 4 tablespoons for topping.
Cook peeled potatoes in salted water until tender. Drain; mash thoroughly. Add butter, cheese, milk and salt; heat over low heat until butter and cheese is melted. Fold in eggs and pour into greased 9 x 13 x 2-inch dish. May make ahead. Bake at 350° for 30 to 45 minutes, or until puffy and golden brown.
Mix well. Put in an airtight bowl. Put in refrigerator for at least 8 hours. Roll out in small ball in palm of hand. Press on cookie sheet. Bake at 350°. Must bake within 3 days.
Boil the potatoes in the skins until tender; peel, then mash. Add milk; beat until smooth. Add tuna, salt and pepper; mix well. Mold in a fish shape or in any form you particularly like. Serve very cold with a dressing of the mayonnaise. Serves 4.
Mix flour, sugar and jello in saucepan until blended. Add boiling water and oleo. Cook until it thickens slightly. Cool and add sliced strawberries. Pour in a baked pie shell. Top with whipped cream, Dream Whip or Cool Whip. Serves 6 or 8.
Beat eggs and sugar; add oil and vanilla. Add flour, etc., with the buttermilk. When well mixed, put on floured board and roll out about 1/2-inch thick. Cut with doughnut cutter. Fry in hot (375°) oil or Crisco until light brown, turning as you cook. Makes about 2 dozen doughnuts.
Preheat oven to 425°. Mix dry ingredients well in a bowl. Cut in Crisco with pastry blender until mixture looks like meal. Stir in milk. Add enough milk to make a soft puffy dough easy to roll out. Knead lightly (about 6 times). Cut into circles with cookie cutter or glass. Bake 10 to 12 minutes or until slightly browned.
Add sugar to cream; whip until stiff. Add cake crumbs, strawberries and coconut. Fold in gently, but thoroughly. Spoon into dessert dishes and chill for several hours before serving. Makes 6 servings.
Mix cream cheese, lemon juice, vanilla, sugar and egg yolk until creamy. (I use electric beater.)
Brown ground beef in skillet, drain. Reserve juice from tomatoes, adding enough water to make 2 1/2 cups. Chop tomatoes and add to ground beef, along with taco seasoning, rice and water/tomato juice. Stir. Cover and simmer about 20 minutes until most of liquid is absorbed and rice is tender. Cover with grated Cheddar cheese. Cover skillet again until cheese is melted.
Saute chopped onions in hot cooking oil until clear and brown. Add ground meat and cook until brown. Mix in the taco seasoning mix, taco sauce and tomato paste. Add salt, pepper or other spices (e.g. cumin) to taste and simmer until it makes a tasty sauce. Serve by putting the meat in the separated pocket bread and add layers of lettuce, cheese and tomato cubes. Make it hotter by adding Mexican style salsa sauce as you prefer.
Melt butter and cheese in double boiler. Beat in eggs, mustard, salt, pepper and milk. Cook until smooth. Serve over crackers.
Clean chicken, cut into serving pieces, place in a pot. Cover with water, add onion, salt, pepper and cook until tender, about 2 1/2 or 3 hours. Mix flour, baking powder, salt and parsley. Add milk to make a thick batter. Drop from a spoon into boiling chicken broth. Cook about 20 minutes without raising lid. Place chicken on a platter and put dumplings around it. Serves 6.
Put flank steak in shallow baking dish. (Do this marinade the night before or at least 6 to 8 hours before serving time.) Pour over steak. Turn steak frequently as it marinates to tenderize the meat. Grill quickly each side (approximately 3 minutes), then cut at an angle, not straight, for tender slices.
Salt fish. Mix sour cream and mayonnaise with dressing mix. Dip fish in mixture and roll in crushed onion rings. Spray baking pan or dish. Arrange fish, single layer. Bake 20 to 25 minutes at 375°.
Combine all ingredients; toss well, but lightly, together. Place in a buttered 1 1/2-quart casserole. Cover and bake in a slow oven (325°) for 45 minutes. Makes 6 servings.
Beat egg whites until frothy. Gradually beat in sugar a little at a time. Continue beating until very stiff and glossy. Cover pie completely, being sure to cover all edges, touching the crust. Brown lightly.
Lightly grease two cookie sheets. Beat the egg whites until stiff peaks are formed. Gradually add, beating constantly, the confectioners sugar. Beat egg white-sugar mixture for 5 minutes with an electric mixer on medium speed. Blend in lemon peel and cinnamon. Set aside 1/2 cup of this meringue mixture and fold almonds into remaining meringue mixture. Gently pat or roll out 3/8-inch thick on canvas sprinkled with granulated sugar. Lightly sprinkle the top of the dough with more sugar. Cut out cookies with 2 to 2 1/2-inch star-shaped cookie cutter, dipped in confectioners sugar. Carefully place stars on cookie sheets. Drop 1/2 teaspoon of the reserved meringue onto each cookie, drawing meringue out onto points of the star. Bake at 325° for 15 to 18 minutes. With a spatula, immediately remove cookies from cookie sheets to cooling racks. Makes about 3 dozen cookies.
Cream butter and sugar. Add eggs, one at a time, and beat well. Sift baking powder with flour. Then alternately add milk and flour. Add vanilla. Bake in greased and floured Bundt cake pan at 325° for about 1 1/2 hours.
Melt peanut butter and butter in microwave for 2 minutes. Add powdered sugar and graham crackers. Put in 9 x 13-inch pan. Melt chocolate chips and shortening in microwave for 3 minutes. Pour frosting over other mixture and refrigerate to harden. Or stir all ingredients together.
Separate dough and flatten to 5-inch circle. Press into bottom and up the sides of a greased muffin cup pan; set aside. In skillet, brown ground beef; drain. In small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir smooth. Add meat mixture well. Divide among muffin cups, about 1/4 cup each. Sprinkle with cheese. Bake for 18 to 20 minutes at 375°, until golden brown. Cool 5 minutes. Yields 10.
Melt chocolate and cool. Cream the butter and sugar. Sift and measure the flour. Add chocolate to sugar and butter. Add beaten egg yolks. Add flour and milk alternately. Add nuts and vanilla. Fold in stiffly beaten egg whites. Bake at 350° for 35 to 40 minutes.
Cream the cheese and oleo together; add flour. Mix by hand. Form balls size of walnuts. Chill overnight. Roll out in powdered sugar. Combine egg, nuts, sugar and just enough milk to make it easy to spread. Spread and roll up. Bake at 325° for 8 to 10 minutes. Can also use cinnamon or jelly filling.
In mixing bowl, combine macaroni, onions, bell pepper, pickles, celery seed and eggs; toss well. Stir in enough mayonnaise and mustard to hold mixture together. May be chilled before serving.
Brown ground beef, green pepper and onion; drain. Add remaining ingredients. Simmer 5 minutes or until heated through. Makes 6 (1-cup) servings.
Place sherbet ice cream in punch bowl. Pour Sprite over ice cream and allow to melt slightly. Add ginger ale at the last minute. Serve immediately.
Mix wieners, milk and soups together, adding cooked noodles or macaroni. Stir together and bake in a 1-quart casserole dish for 25 minutes at 375°. Cool and serve. Serves 6 to 8. Serve with dinner rolls.
Melt butter in 9 x 13 pan in 350° oven. Mix flour, sugar and milk in bowl and pour over butter. (Do Not Stir.) Pour blueberries over flour mixture and bake for 30 to 45 minutes, or until golden brown.
Mix 1/2 jello, pineapple, water and Port wine. Chill until firm. Mix walnuts, celery, cream cheese and sour cream. Spread on jello that is already firm. Add remaining jello on top of last layer. Chill and garnish with grapes.
Add squash mixture and bring to a boil again. Spoon into jars and seal. Makes 5 to 6 pints.
Combine dry ingredients and sift. Stir in oil, eggs, buttermilk and prunes. Mix well. Bake in an 8 x 13-inch pan at 325° for 15 minutes. Cut into squares while still warm and add topping.
Mix oil and sugar. Add eggs, then add dry ingredients. Add strawberries and pecans last. Grease and flour pans. Bake approximately 1 hour at 325°. Makes 2 loaves.
Preheat oven to 400°. Bake pie crust for 10 minutes. Turn temperature down to 350°. Brown the ground beef, onions and seasoning according to package. In a bowl, combine refried beans and salsa. Take 1/2 the refried beans mixture and put in the bottom of the pie crust; then put 1/2 the ground beef and 1/2 the cheese. Then repeat with the rest of the ingredients. Bake on cookie sheet 20 to 25 minutes. Garnish with lettuce, tomato and black olives.
Cook broccoli; drain and put in a 9 x 13-inch pan. Mix with soup. Sprinkle onion rings on top. Bake at 425° for about 10 minutes, until onion rings are crisp and brown.
Combine pumpkin, flour, sugar, brown sugar, cinnamon, nutmeg, cloves, allspice, butter, salt, milk and Carnation milk. Add whole eggs and beaten egg whites added last. This makes a very large pie or two small ones.
Mix together first 4 ingredients and pour in about an 8 x 11-inch pan. Add fruit until it's about 1/2-inch from top of pan. Place in oven and cook at 350° until brown and center is not runny. This may be doubled, if necessary. Great topped with ice cream.
Cut squash into 1/2-inch pieces and cook until barely tender (lightly salted). Drain. Lightly saute chopped onion. Mix ingredients 1 through 7 and place in 1 1/2 quart casserole dish (oiled). Cover with buttered crumbs. Bake in 350° oven about 35 minutes. This is a very popular covered dish item.
Mix like pie dough: butter, powdered sugar and flour. Put in 9 x 9-inch pan. Bake at 325° for 25 minutes. Beat together lemon juice, baking powder, lemon rind, eggs, sugar, salt and 2 tablespoons flour; pour over crust. Bake 30 minutes. Sprinkle with powdered sugar.
Mix peanut butter, margarine, vanilla and sugar; shape into balls. Place on cookie sheet with wax paper; refrigerate. Melt chocolate and shortening. Dip peanut butter balls into chocolate and pack on wax paper.
Cream butter and sugar. Add egg and syrup. Beat well. Add dry ingredients. Mix well; add orange peel. Roll into small balls. Flatten with glass (I roll mine in sugar). Bake at 350° for 8 to 10 minutes.
Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375° for 40 minutes or until the apples are tender and topping is crisp. Serve warm with whipped cream if desired.
Cook sugar, corn syrup and water to medium crack stage (295°). Stir in flavoring extract or oil, salt and coloring. Quickly pour onto a sheet of aluminum foil. When cooled, crack into pieces with knife handle. Store in tightly covered container. Yields 1 pound.
First shoot your deer. Boil down the neck and, when reasonably tender, pick the meat from the bones and put it through a food processor or grinder. To 2 quarts of the ground meat and 2 quarts of the meat juices, add the remaining ingredients and simmer about 3 hours, stirring occasionally to prevent sticking. Pack into quart jars and can in a pressure canner at 10 pounds pressure for 20 minutes. May also be frozen. Yields 7 to 8 quarts.
Mix 2 cups of canning salt to 1 gallon water. Mix well. Slice cucumbers, pack in jars, and pour salt water on cucumbers. Soak 7 days. Pour off salt water, take pickles out of jars, and rinse twice. Eighth day return to jars. Pour boiling water to cover pickles. Soak 24 hours, pour off water. Mix alum to one gallon of water. Mix well. Pour over pickles. Next day pour off water. Take out of jars and rinse well. Return to jars, and make syrup on 10th day. To make syrup, mix 7 c. sugar, 2 c. apple cider vinegar, and 2 Tbsp. pickling spice, put in cheese cloth, and boil. Pour over pickles in jars. Then reboil syrup, and pour over pickles in jars. The 11th, 12th, 13th, and 14th day.
Mix first four ingredients together. Sift together and add soda, flour, salt, ginger and cinnamon. Chill, if necessary. Roll into balls the size of a walnut. Dip top in granulated sugar. Place sugared side up on a greased cookie sheet. Do not press down. Bake at 350° for 10 minutes or until lightly browned. Makes 4 dozen.
Cook duck and chicken in water to cover in large stockpot, just until meat is cooked; do not overcook. Drain well. Add flour to hot oil in stockpot over medium heat. Cook, stirring constantly, to form caramel-colored roux; do not burn. Add duck, chicken, sausage, vegetables, tomato sauce and paste and seasonings to roux. Cook, stirring frequently, for 8 to 9 minutes or until vegetables begin to soften. Reduce heat and add broth. Prepare rice according to package directions. Serve 1 cup gumbo over 1 cup cooked rice. Serves 12.
Crumble graham crackers and mix with hands and all other ingredients in a large bowl. Press down in Bundt pan. Cover tightly and refrigerate for at least one week.
Mix all ingredients well. Pour out in large pan or plate. Cut into pieces. Makes about 25 pieces. If you prefer, mixture may be rolled into balls. Chill before serving to blend flavors.
Bring fruit to a boil; add dry jello. Mix and cool. Beat cream cheese, Dream Whip and milk. Mix well. Add to cold fruit and jello. Refrigerate.
Place butter in an 8-inch round glass baking dish. Microwave at High 30 seconds to melt. Stir in brown sugar; spread evenly in dish. Drain pineapple, reserving juice. Arrange pineapple slices over sugar-butter mixture. Sprinkle chopped nuts over pineapple slices. Prepare cake mix according to package directions, using the pineapple juice for the liquid. Pour batter over the pineapple slices. Microwave at High 5 to 7 minutes; rotate dish 1/4 turn after 3 minutes of microwaving. Place cake on counter; let stand 5 minutes before removing from baking dish.
Fry onion until clear. Add hamburger meat and brown. Drain off fat. Add water to cover. Add bay leaf and Worcestershire sauce to taste. Simmer, covered, for 20 minutes. In the meantime, peel, boil and mash potatoes. Pour hamburger mixture into 4-quart casserole dish. Add frozen peas. Top mixture with mashed potatoes. Put in oven at 350° until top of potatoes are brown (20 minutes or so). Serve with Brussels sprouts on the side.
Wash beans and check for stones. Soak overnight in a regular-size crock-pot (or equivalent size pot). Do not drain. Add remaining ingredients, place on low heat and cook all day. Stir occasionally. Remove salt pork before serving.
Combine undiluted soup, peas with liquid, pimento, onion and Worcestershire sauce in 1 1/2-quart casserole dish. Fold tuna and cheese into mixture in casserole dish. Arrange onion rings around edge. Bake in a moderate oven (375°) for 25 minutes.
Combine crab meat, horseradish, salt, lemon juice and pepper. Fold in yogurt. Cover; chill.
Pour rum over raisins to plump. Set aside. In heavy saucepan, mix sugar and water. Add cinnamon stick. Bring to a boil and boil hard for 2 minutes, stirring constantly. Add raisins and rum and cook for 5 minutes more. Add vanilla, lemon rind, orange rind and pecans. Spoon in sterilized jar and seal or store covered in refrigerator. Great on ice cream or pound cake!
Cream together first 2 ingredients. Add remaining ingredients. Mix well and refrigerate. Serve with favorite vegetables.
Soak beef in cold water for 30 minutes. Drain. Chop finely. Add all other ingredients and refrigerate. Cut out center of Vienna bread and line with aluminum foil. Fill with dip and sprinkle with parsley.
Bring sugar and syrup to a rolling boil. Remove from heat and add peanut butter and flavoring. Pour over corn flakes and peanuts and mix until cereal is coated. Pour into pan while still warm. Cut into squares.