HumbleIntelligence/food-ner-1-Million huggingface dataset:
Just mix all ingredients and pour into greased and floured 12 or 14-inch pizza pan. Tilt so batter covers bottom of pan. Top with favorite toppings and bake at 350°.
Mix and pour into two 8-inch cake pans which have been greased and floured. Bake at 350° for 30 to 35 minutes. Cool and frost with 7 Minute Frosting and sprinkle with coconut. Delicious when warm!
Set oven control at broil and at 550°. Broil chops 3 inches from heat until brown, about 7 minutes. Cut cheese to fit chops; set aside. Turn chops and broil 5 to 7 minutes longer. Place onion and trimmed cheese slice on each chop and broil 2 minutes or until cheese begins to melt. Makes 4 servings. Serve with potato and vegetable. Delicious.
Cut pork crosswise into 12 slices. Flatten to 1/4-inch thickness. Dust with flour. Combine egg and water. Dip pork into mixture, then into crumbs. Saute pork in butter, a few pieces at a time, until brown. Add more butter if necessary.
In large kettle, in hot margarine, saute celery and onions until soft but not brown. Add rest of ingredients. Mix well. Stuffs 14 to 16 pound turkey.
Combine all ingredients and bake at 300° to 325° for about 1 1/4 to 1 1/2 hours.
Measure dry ingredients into mixing bowl. Combine beaten egg yolks, milk and oil. Stir into dry ingredients. Beat egg whites until stiff, not dry. Carefully fold into batter. Pour 2/3 cup onto hot griddle. Makes 6 large waffles. Freezes well.
Mix sugar, water and salt in a saucepan and cook until small amount of mixture forms a hard ball in cold water. Place marshmallow cream in a mixing bowl and slowly beat in hot syrup mixture. Continue beating until thick. Fold in the nuts and vanilla. Drop from spoon onto waxed paper.
Melt margarine in saucepan over low heat. Add flour, stirring constantly until mixture thickens. Remove from heat, stir in next 3 ingredients. Add corn and pimento. Spoon mixture into baking dish coated with cooking spray. Sprinkle with paprika. Place dish in a shallow pan, add water to pan to a depth of 1 inch and bake at 350° for 45 minutes.
Soak lime, cucumbers and 8 1/2 quarts water 24 hours, then drain and rinse good. Simmer 2 hours in vinegar, alum and food coloring with enough water to cover cucumbers. Drain. Bring to a boil and pour over cucumbers the vinegar, 2 cups water, cinnamon sticks, sugar and cinnamon candies. Let set 24 hours. Reheat liquid 3 times, 24 hours apart; on 3rd time, put cucumbers in jars and pour boiling liquid over and seal.
Boil potatoes until tender. Mash together with milk, salt and pepper to taste. In a large skillet, over medium heat, cook ground meat 4 to 5 minutes, or until no longer pink. Drain off fat; add onion and cook until onions are translucent, 4 to 5 minutes. Add green pepper, carrots, peas, tomato, parsley, bouillon, salt, pepper and Worcestershire sauce. Simmer, uncovered, 15 minutes. Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 9 x 12 x 2-inch dish. Spread potatoes over mixture. Bake at 350° for 30 to 35 minutes.
Brown chicken in margarine in large skillet. Do in batches. Remove from skillet. Add onions and garlic to drippings. Cook until soft but not brown. Add chicken to top of onion and garlic. Mix lemon juice with water. Pour over chicken. Sprinkle with spices and seasonings. Cover and simmer 45 minutes until done and tender. Serve over cooked rice.
Beat butter and sugar to a cream. Add the eggs, one at a time, and beat until mixture is stiff and uniform. Sift the flour and baking powder and add the currants and grated lemon rind. Stir into creamed mixture (add milk if necessary) to form a soft mixture. Place the mixture in 24 muffin tins (greased) and bake at 350° for 16 to 20 minutes. When cool, cover tops with pink and white icing.
Combine sugar, lemon juice and diced watermelon. Refrigerate 30 minutes. Spoon small amounts of mixture into blender; blend until smooth and set aside. Soften gelatin in cold water. Cook on low until gelatin is dissolved. Add to melon mixture, stirring well. Whip the whipping cream and fold into melon mixture. Pour into 1 gallon ice cream freezer container. Freeze according to manufacturer's directions.
Cook the ingredients until tender. Then mix 1 tablespoon cornstarch, 1/4 cup water and 2 teaspoons soy sauce and put this in a pot and cook about 1/2 hour. Then serve over cooked rice.
In a baking dish, put hamburger with diced onions. Microwave 7 minutes. Add rest of ingredients. Cook, uncovered, for 25 minutes. Stir every 8 minutes.
Fill large pan with cold water. Bring potatoes to boil; lower heat a bit and cover pan. Continue to boil until potatoes are tender when poked with a fork. While potatoes are cooking, chop celery and onion. Set aside. In measuring cup, mix oil, vinegar, salt, pepper, paprika and dill weed. When potatoes are done, cool, peel and cut in small pieces. Mix potatoes, celery and onion in a large bowl. Add oil and vinegar. Mix together well. Cover and put in refrigerator for at least 1 hour. Mix in Miracle Whip. Add some paprika and dill weed on top for garnish.
Melt the 2/3 stick oleo in a large pan. Add the onion, salt, pepper, soup, sour cream and cheese, one at a time, mixing well. Add potatoes and mix. Put in a 9 x 13-inch dish. Crush corn flakes and mix with 1 1/2 tablespoons of melted oleo. Sprinkle over the casserole. Bake at 350° for 1 hour.
Save out 1/2 of cheese and onions. Mix rest of ingredients. Put in flat baking dish. Bake for 35 minutes in a 350° oven. Remove from oven; top with cheese and onions. Bake another 5 minutes.
Bake potatoes at 400° for one hour. Cut potato in half lengthwise and scoop out potato (be careful to keep skin in one piece). Mash potato with butter, sour cream and milk; fold in pimentos. Put potato mixture back into potato skin; put Cheddar cheese on the top and bake until hot and cheese is melted, about 1/2 hour, at 350°.
Mix 1 1/2 cups flour, sugar, 1 tablespoon salt and yeast. Heat 1 1/2 cups water and margarine to 120° to 130°. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm draft-free place 1 hour. Punch dough down, cover and let rest 15 minutes. In a large skillet heat 1 inch water over medium low heat to simmer; add remaining sugar and salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 tablespoon water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375° for 20 to 25 minutes. Remove from sheet and cool. Makes 1 dozen.
Beat eggs and sugar; add sifted flour, cocoa, and vanilla; mix well. Add melted oleo and chopped nuts. Bake in greased and floured 9 x 13 inch pan at 350° until done. While hot, spread on marshmallow creme and then the chocolate frosting.
Cut chicken into bite-sized pieces. Preheat oven to 350° and melt margarine in a 9 x 12-inch Pyrex baking dish. Sprinkle rice over melted margarine. Add chicken and sprinkle seasoning packet over that. Combine soup and water and pour over chicken. Cover with foil and bake 45 minutes. Stir before serving.
Place sugar, syrup and milk in a deep saucepan; stir over medium heat until well blended. Boil without stirring until the mixture forms a soft ball when dropped into cold water. Remove from heat; add the butter, vanilla and marshmallow cream. Do not stir. Cool undisturbed until mixture has cooled to luke warm. Then beat vigorously until fudge loses gloss (fudge will hold shape). Pour into buttered 8 inch square pan. Cut into squares while warm.
Mix beef, rice, salt, pepper and nutmeg. Form into balls. Place in covered dish. In skillet, melt margarine, saute onion and green pepper. Add tomato juice. Pour over porcupine balls. Cover and bake at 350° for 1 to 1 1/2 hours.
Heat in saucepan: sour cream, soup, water, chilies and green onions. Soften package of corn tortillas, place a little cheese on each tortilla and roll up. Place in large greased baking dish (9 x 13-inch) in following order: layer of sour cream mix, tortillas, then remainder of sour cream mix, top with grated cheese. Bake at 350° for 20 minutes.
Cream butter, sugar and egg yolk. Mix flour and salt with chopped fruit and nuts. Add butter and sugar mixture. Add well beaten egg whites. Drop by teaspoon onto greased cookie sheet. Bake about 15 minutes in 350° oven. Remove from pan while still warm. Yields 50 or 60 cookies.
Layer 1: Beans (1 regular can), 2 tablespoons butter, 1/2 cup grated Cheddar cheese, melted together.
Cut wings into two pieces at joint. Rinse and dry. Mix spices together and roll wings in mixture until evenly coated. Place pieces in oven-going pan. Drizzle butter over chicken, then brush barbecue sauce on both sides of each piece. Bake in preheated 450° oven for 20 minutes, until brown and sizzling. Serve with cheese sticks and Blue cheese dressing. Makes enough to serve 6.
Mix thoroughly, sifting flour and soda. Mix margarine and sugar. Add flour, sugar and soda, then vanilla. Form into 3 rolls; roll in wax paper. Refrigerate overnight. Heat oven to 350°. Spray cookie sheets, then slice cookie. Roll into 1/4-inch slices. Place on cookie sheet. Bake about 8 to 10 minutes (will not be brown). I make rolls 1 1/2 inches in diameter and 11 inches long.
Combine all ingredients; toss lightly. Serve on lettuce leaf. Yield: 6 to 8 servings.
About 1 1/4 hours before serving: In large roasting pan in 400° oven, melt butter or margarine. Remove pan from oven. Wash and pat dry chicken. Place chicken, potatoes and garlic in pan. Sprinkle with salt. Turn chicken to coat both sides. Bake 40 minutes, basting occasionally with drippings.
Mix ingredients together. Add thinly sliced cucumbers and onions. Use celery seed and white pepper to taste (use freely though). Make ahead and chill at least the day before. Keeps well in fridge.
Coat pork chops with mixed dry ingredients. Brown well in hot oil. Put chops in slow cooker. Add soup and cook on low 6 to 8 hours or high 3 to 4 hours.
Melt chips and margarine; blend in sugar, eggs, nuts and coconut. Pour into unbaked pie shells. Bake at 350° for 40 minutes. Makes 2 pies.
To prepare watermelon rind, trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve lime or salt in 2 quarts water and pour over rind. Let stand 2 to 3 hours if lime is used or 5 to 6 hours if salt is used. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack, boiling hot, into hot Ball jars, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180° to 185° in hot water bath. Yield: About 6 half pints.
Melt the oleo. After cooling, add sugar; beat in eggs, flour, cocoa and vanilla. Stir ingredients well. Put in unbaked shell and bake in 300° oven for 30 to 35 minutes.
Prepare apples and set aside. Make pastry, roll out bottom crust, and line 10-inch pie pan. Mix sugar with flour, and sprinkle 3 tablespoons of this mixture over bottom pie crust. Next add half the sliced apples, a layer of cheese chunks, half the remaining sugar/flour mixture, and remaining apples. Dot with melted butter, add remaining sugar/flour mixture and pour molasses overall. Dampen pie crust around rim. Roll out top crust and place over all. Trim both crusts to 1-inch over rim, tuck under and flute edge. Cut vents in top crust and bake at 400° for 50 to 60 minutes. Makes 6 to 8 servings.
In skillet, cook onion and hot chilies in oil until softened (approximately 4 minutes). Add tomatoes and cook 2 more minutes. Add onion and chilies to bowl and stir in spinach, vinegar, cream cheese, Monterey Jack cheese and half and half. Salt and pepper to taste (approximately 1/2 teaspoon). Put in buttered baking dish and cook at 400° for 20 to 25 minutes. Serve with tortillas.
Mix stuffing and melted butter; set aside. Mix remaining ingredient in casserole plus 1/2 stuffing mix. Cover with rest of stuffing. Cook uncovered for 1/2 hour at 350°.
Melt butter in heavy large pot over medium high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to boil. Reduce heat to medium. Simmer uncovered until vegetables are very tender, about 20 minutes. Cool slightly. Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain. Bring soup to simmer. Ladle into bowls.
Drain and chill fruits. Reserve 2 cups combined juice. Dissolve jello in boiling water. Add 1 cup fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows.	Pour in 11 x 7 x 2-inch baking dish. Chill. Spread with Fruit Cheese Topping.
In saucepan, combine brown sugar and butter; cook and stir until sugar is melted. Remove from heat; stir in cracker crumbs. Place half of the crumb mixture in a greased 11 x 7 x 2 dish. Carefully spread ice cream over crumbs (pan will be full). Sprinkle with remaining crumbs; gently press down. Cover and freeze until firm. Remove from freezer 10 minutes before cutting. May be frozen for up to 2 months.
In a bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans and saute. Add pecans and butter, corn, water and orange juice to stuffing and toss. Spoon into 2-quart casserole. Cover. Bake in a 350° oven for 30 minutes or until heated. Makes 10 to 12 servings.
Cook unpeeled potatoes in a small amount of boiling water in covered saucepan only until tender. Drain and cool until they can be peeled and sliced comfortably. Dice bacon and cook and stir until crisp. Remove from pan and drain on paper toweling.
Cook spaghetti, hamburg and vegetables, each separately until tender. Combine and cold pack 2 1/2 hours.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef in large skillet; drain grease. Stir in barbecue sauce, onions and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in bottom and up sides, forming 1/2-inch rim. Spoon about 1/4 cup of meat mixture into each biscuit lined cup. Sprinkle each with cheese. Bake at 400° for 10 to 12 minutes, or until edges of biscuits are golden brown. Cool 1 minute. Remove from pan and eat.
Cook macaroni in 4 cups of boiling water for 10 minutes. Drain. In a large mixing bowl put macaroni and the rest of the ingredients. Mix well. Put mixture in a casserole dish and sprinkle some of the cheese on the top. Cover and bake at 350° for 30 minutes or until hot. Serves 6.
Layer thinly sliced, peeled cucumbers with minced onion and salt lightly. Cover and place in refrigerator for about 1 hour. Drain well. Mix the sour half and half or sour cream with the vinegar and sugar. Add to cucumbers and mix gently. Great with roasts.
Boil sugar and water for 5 minutes. Mix ingredients and freeze. Remove from freezer 1 to 2 hours before serving. Add ginger ale.
Beat sugar and oil in large bowl. Beat in eggs, milk and vanilla. Sift flour, baking soda, salt, cinnamon and nutmeg. Add sugar mixture and beat until blended. Using a spoon, stir in pears. Don't overmix.
Store first 6 ingredients in a tight container; when ready to use beat egg, milk and oil. Beat in 1 cup mix (more or less) depending on how thick you like the dough.
Preheat oven to 350° or 325° for Pyrex dish. Cook macaroni per package directions. Careful not to overcook; drain. Mix tuna fish, celery soup, milk, mayonnaise, cheese and pepper together. Add to cooked macaroni and mix until blended. Pour into 1 1/2-quart baking dish. Crumble Ritz crackers over the top until nicely covered and pour melted margarine over the top. Cook for about 25 to 30 minutes, until bubbly and well heated. Serves 4.
Boil and peel potatoes. Add chopped celery, hard-boiled eggs and chopped onion. Beat the 2 eggs. Add sugar, spices, vinegar and water; mix well. Pour mixture into hot, drained bacon grease and stir until thickened (if too thick, add water). Pour over potato salad. Break bacon into tiny pieces and mix with salad. Chill several hours before serving.
Bake cake mix in a 13 x 9 x 2-inch pan. When cake is baked, poke holes with fork, then pour Eagle Brand milk over top and let set a few minutes. Next, pour butterscotch topping over top. Refrigerate overnight. Frost with Cool Whip.
Cream butter and sugar. Blend in melted chocolate and vanilla. Beat in eggs, one at a time. Continue beating for 5 minutes after each egg. Pour into cooled, baked pie shell. Chill 2 hours before serving. Add whipped cream to garnish.
In saucepan, pour reserved liquid from canned yams or sweet potatoes. Add crushed pineapple, honey, brown sugar, white sugar, nutmeg and raisins. Bring this to a boil and slowly add flour that has been mixed with 1/2 cup of cool water. Cook until the mixture has thickened slightly. Arrange yams in a baking dish; pour the mixture over them and bake 35 minutes at 350°. (Set dish on cookie sheet in case of boil over.) The last 5 minutes of baking time, cover the potatoes with marshmallows and bake until they're lightly browned.
Put all dry ingredients in a bowl. Add oil; hand mix. Add eggs; beat well. Add carrots and	mix. Use a sheet pan 13 1/2 x 11 x 1 1/2-inches or a similar size pan. Bake at 350° for 40 to 50 minutes, or until done. Do not overbake.
Wash and scrub small to medium sized pickles, washing off black spots. Slice pickles; put in large crock or glass jar. Add 2 cups coarse salt to each gallon of cold water (enough salt to float an egg). Let stand 1 week. Pour off water and add 1 tablespoon powdered alum to every gallon of boiling water. Add green food coloring (1 bottle). Pour this boiling colored water over drained pickles and let stand 24 hours. Pour off water. Pour boiling water over pickles and let stand until cool. Meanwhile make a syrup of 5 cups apple vinegar, 6 cups sugar, 1 ounce celery seed and 1 ounce pickling spices. Heat this mixture to boiling. Pour water off pickles and pour on hot syrup. Reheat juice for 3 days. Add 1 cup sugar to juice each day. On fourth day, pour off syrup and pack pickles into clean, hot jars and pour hot syrup over pickles. Add lids and process in hot water bath for 7 to 10 minutes to seal.
Simmer meat in 1/2 of bouillon for 15 minutes. Add veggies with lid on. Mix the rest of bouillon with flour and then mix with meat mixture. Add sour cream. Pour over noodles.
Boil sugar, vinegar, mustard and turmeric for 1 minute. Pour over chopped cabbage, pepper and onion. Mix well. Serve hot or cold.
Preheat oven to 400. In large bowl sift together flour, baking soda and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or other dried fruit. Press dough onto a floured surface and roll out gently to 1/2 inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.
In a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn. Stir just until moistened. In a deep fryer, heat oil to 375°. Drop batter by teaspoonfuls into oil. Fry until golden brown. Yield: 12 to 15 servings.
Boil sugar and water together for 3 minutes, then chill. Dilute orange juice as directed on can. Squeeze lemons. Thoroughly mash bananas or beat with mixer. Add all ingredients (except ginger ale) to chilled sugar water. Freeze in small containers or ice cube trays. Allow frozen containers to stand 15 minutes before serving. Add ginger ale before serving. (Allow 12 to 15 cubes per punch bowl.) Very good and refreshing!
In saucepan over high heat, bring apple juice, 1/2 teaspoon cinnamon and nutmeg to a boil; cook until reduced by half. Meanwhile, remove cores from apples, leaving bottoms intact. Arrange apples upright in a 13 x 9 x 2-inch baking dish. In small bowl, combine next five ingredients and remaining cinnamon. Spoon 1/4 cup of fruit mixture into each apple. Drizzle with reduced apple juice. Cover with foil and bake 45 minutes; remove foil and bake 15 minutes more. Arrange apples on serving plate. Pour pan juice into saucepan. Stir in cornstarch over high heat; bring to a boil. Cook 1 minute, stirring, until thickened. Spoon over baked apples. Makes 6 servings.
Mix together and spread on greased cookie sheet 15 x 10-inch or two small sheets. Bake in 350° oven 25 to 30 minutes.
Substitute cauliflower pieces for half the amount of cooked potatoes in your favorite potato salad recipe. No one will know and he will eat healthier!
Mix rhubarb with sugar. Let stand overnight. The next day, boil for 10 minutes. Take off stove and add Jello. Stir well. Pour into jars and refrigerate. Freezes well also.
In 3-quart saucepan, boil butter, sugar and milk for 6 minutes, stirring frequently. Remove from heat. Add chocolate chips, Marshmallow Creme, vanilla and nuts. Beat until chocolate chips melt. Pour into buttered pan, 13 x 9 x 2-inch or 2 (8 x 8-inch). Pan can be lined with wax paper and will come out easier. Score while still warm. Cut when firm.
Work together like pie crust and spread into 9 x 13 pan. Bake at 350° for 15 to 20 minutes. Cool, crumble with a spoon and take out 1/2 cup for topping. Spread remainder evenly over bottom of pan.
Heat 2 or 3-inches Crisco oil to 365° in deep fryer. Combine paprika, salt, garlic powder, cayenne, sage, black pepper, thyme and onion powder in small bowl. Remove 2 1/2 teaspoons. Rub on chicken. Combine 1 cup flour and remaining spices mixture in large bowl. Add egg and water. Stir until smooth. Place 1/3 cup flour in paper or plastic bag; add chicken, a few pieces at a time. Shake to coat; dip in batter. Let excess drip off, then re-coat with flour mixture. Fry a few pieces at a time. Fry 15 to 20 minutes or until done. Serves 4.
Cream cream cheese, sugar,and vanilla. Fold in thawed cool-whip. Divide evenly between 2 pie shells. Top with pie filling. Chill 3 hours or over night.
Mix together first 7 ingredients. This will be thick. Stir in apple pie filling. Pour into greased cake pan. Bake for 40 to 50 minutes at 350°. Top with whipped topping. Also good with cherry pie filling.
Melt shortening. Put in sugar; add 1 cup of cold water. Then add yeast which has been dissolved in about 1/2 cup warm water. Put salt in flour, also break egg in flour. Then make up dough with water and yeast mixture. Let rise a little and put in refrigerator.
Cook beef until browned; drain fat and cool. Mix small amount hot sauce with beef; set mixture aside. Chop lettuce, tomatoes, pepper and onion. Mix in large bowl; add meat mixture, cheese and taco chips. Add Italian dressing; toss until well coated.
Preheat oven to 350°. Line bottom of a 9 x 13-inch casserole dish with raw ground beef. Spread beans over beef. Pour cream of mushroom soup over green beans. Layer enough Tater Tots to cover. Bake uncovered for 1 hour.
Mix sugar, oil and salt in a large bowl. Add milk and cold water. Stir until lukewarm. Add yeast dissolved in warm water. Add flour until dough is still soft, but not sticky. Knead on floured board.
Cook grits according to package directions. Add 1 1/2 cups cheese. Add eggs and mix well. Pour into greased shallow 1 1/2-quart casserole. Top with remaining cheese. Sprinkle with paprika. Bake at 375° for 20 minutes.