HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk; stir in sugar, salt and butter. Slightly cool. Measure warm water into a bowl. Dissolve yeast into warm water. Stir in milk mixture. Stir in eggs and 2 cups flour. Make smooth batter. stir in fruits, nuts and anise. Now, add more flour to make stiff dough. Turn onto lightly floured board. Knead until smooth and elastic. Cover and let rise in a greased bowl (about 1 hour). Punch down, cover and rise 1/2 hour again.
Put sugar, cocoa, butter and milk in saucepan and bring to a boil for 2 1/2 minutes. Remove from heat and add oatmeal, peanut butter and vanilla. Drop from spoon on wax paper. Let cool, then cover.
Note: Need one (16 to 24-quart) kettle and pint jars.
Mix together all ingredients, except granulated sugar. Roll mixture into 1-inch balls. Roll balls in the granulated sugar. Place in covered container and refrigerate for a few days before serving for maximum flavor. Makes approximately 2 dozen.
Slice apples and arrange in bottom of a 9 x 13-inch pan. Mix remaining ingredients into a crumb consistency. Put 2 tablespoons of water in with apples. Pour crumb mixture over apples. Poke some of the crumbs down around apples. Bake at 350° for approximately 1 hour, until apples are soft. Serve warm and topped with ice cream, if you desire.
Cook zucchini and onion in margarine for about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs with cheese and stir into zucchini mixture.
For stuffing, combine toast, pineapple, peanuts and cinnamon. Lightly flatten chicken to uniform thickness. Place about 1/2 cup stuffing across center of each chicken breast; fold ends to center and secure with toothpick. Lightly brown chicken in oil on all sides. Combine ginger ale, ketchup and pepper; pour over chicken. Simmer, uncovered, 12 to 14 minutes, basting occasionally. Remove toothpicks and serve with yellow rice mold. Garnish with endive, spring onions, bell pepper, parsley and cherry tomatoes. Serves 4 to 5.
Melt butter over medium heat and then add flour, stirring until smooth. Add milk and continue stirring until a smooth white sauce is formed. Cut cheese in cubes and gradually add to the sauce until all the cheese is melted.
Tessie, my mother-in-law, prepared a few dishes which were quite special. It took a lot of effort to get the recipe, because Tessie did not measure things, but somehow they always came out great. The chicken in the recipe should be a fryer, fresh, with skin and bones. If your family does not like picking over the chicken, you can remove the skin and bones, but only after cooking.
Stir sugar, oil and eggs to blend well. Add sifted dry ingredients. Mix in carrots and nuts. Bake in greased and floured loaf pan 55 minutes at 375° or until cake tests done.
Combine orange juice, water, pineapple and juice, lemon juice and liquid artificial sweetener in serving container. Just before serving, add ice cubes and ginger ale.
In large steam pot, with 2 inches water, break corn cobs in half and stack upright in bottom of pan. Quarter new potatoes and layer over top of corn. Quarter onions and layer over top of potatoes. Cut carrots in sticks or slices and layer over onions. Slice smoked sausage in discs and layer over carrots. Cover with lid to pot and bring water to rolling boil. Let ingredients steam for 20 minutes or until everything seems to be soft. Serve as complete dinner.
Brown ground chuck. Add remaining ingredients. Make a paste of 1 1/2 teaspoons cornstarch and 1 cup water; add for thickening. Simmer 1 hour. To increase the alarm, increase the cayenne.
Mix Karo and brown sugar in saucepan. Bring to boil, then add 1 cup of peanut butter. Pour hot mixture over the Special K or Rice Krispies, then press in a 9 x 13 pan. Next, melt the chocolate and butterscotch chips and spread over the bars.
Cream shortening and sugar. Add eggs. Sift dry ingredients; mix well. Roll dough in a ball size of a walnut. Roll in mixture of 2 tablespoons of sugar and 1 tablespoon of cinnamon. Bake 10 minutes at 400°.
Clean and slice strawberries. Mix well with orange juice and set aside. Keep a few berries aside to garnish. Reserve 1 cup Cool Whip. Mix remaining portion with pudding. Set aside.
Combine flour and sugar. In a separate bowl, combine eggs, vanilla, coconut and milk. Grease a large pie plate with butter, then place remainder in the liquid mixture. Mix the liquid ingredients with the flour and sugar, then pour into pie plate. Bake at 325° for 25 to 30 minutes, or until golden brown.
Combine thawed limeade with the can of milk until smooth. Fold in Cool Whip and pour into pie shell. Refrigerate overnight or all day before slicing. Very good and easy to make. (Limeade may be substituted with lemonade for a good lemon pie.)
Place garlic on a square of aluminum foil; drizzle with oil, and wrap in foil. Bake at 425 degrees for 30 min. remove from oven, and set aside. Cook potatoes in boiling water to cover 15-20 mins. or until tender; drain and transfer to a large mixing bowl. Add butter and remaining ingredients; beat at med. speed until fluffy. Cut off pointed ends of garlic; squeeze pulp from garlic cloves, and stir into mashed potato mixture. Serves 8.
Defrost spinach and gently squeeze excess water from spinach. Mix all ingredients together. Refrigerate overnight.
Mix first 6 ingredients and put in a 9 x 13-inch pan. Sprinkle crushed corn flakes on top of potato mixture and top with pats of butter. Bake at 350° for 45 minutes.
Combine tomato, pepper, olives, onions and Catalina dressing. Cover and refrigerate 2 hours. Drain, reserving marinade. Place greens, cucumbers, marinated vegetables and corn chips in salad bowl. Toss. Serve with reserved marinade.
Cream butter and peanut butter. Add sugars, beat well. Add beaten eggs. Add flour, soda, baking powder and salt. Mix well. Chill dough well; form into balls. Place on cookie sheet. Flatten with fork dipped in flour. Bake at 375° for 10 to 12 minutes.
Soften cream cheese. Add condensed cream and lemon juice; mix well. Slice bananas into crust. Pour cream cheese mixture over bananas. Chill several hours. Slice and enjoy!
Dissolve Jell-O in boiling water. Add cold water and juices. Just before serving, add ginger ale. Serves 35 to 40.
In large bowl with electric mixer at high speed, beat all ingredients 7 to 10 minutes or until stiff peaks form. Use immediately.
Combine sausage, egg, cracker crumbs, milk and sage - mix well.
Preheat oven to 325°. Lightly grease 1 1/2-quart oblong pan.
Simmer at least 2 hours (tomato sauce, garlic, salt and oregano). Cook hamburger meat; then add to sauce.
Simply spread ice cream on flat surface of any large cookie. Cover with another cookie of same size. Wrap in foil and freeze until ready to serve.
Combine egg, sugar, milk and shortening. Add flour sifted with baking powder and salt. Mix well and pour into greased, floured 8 x 8 x 2-inch baking pan.
Thoroughly mix everything but crab and cheese. Stir in crab meat and 1/2 of the cheese. Put in greased casserole dish and bake 20 to 30 minutes at 350°. Top with remaining cheese and return to oven until cheese melts, about 5 minutes. Spread on Ritz crackers to eat. Yields 25 to 35 appetizer servings.
Cover carrots with water and cook until tender. Add the corn, salt, sugar and butter; cook over a slow fire for 5 to 10 minutes. Serve hot. Serves 4 to 6.
Heat water and butter to boil; stirring over heat 1 minute. Add flour and stir until ball forms. Beat in eggs, one at a time, until smooth. Drop 1/4 c. of dough 3 inches apart on baking sheet. Bake 35 to 40 minutes at 400° until golden brown. Cool away from draft. Cut off tops, pull out soft dough. Fill with whipped cream or prepared pudding. Replace tops and dust with powdered sugar. Refrigerate until ready to serve.
Melt oleo butter. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Add onions and cook until tender. Add broth and stir. Add potatoes, salt and pepper to taste. Bring to boil and cook 15 minutes (until potatoes are done). Stir in milk and heat thoroughly.
Whip the cream cheese and butter together. Add vanilla and enough sugar to make spreadable. Grease and flour a 9 x 13-inch pan. Stir all ingredients together and pour into pan. Bake about 40 minutes at 350°. Let cool. Frost cake.
In a large Dutch oven, fry fat meat and chopped onion. Add tomato sauce, water, Texas Pete, catsup, salt and pepper. Bring to a boil and add sliced potatoes. Continue to cook on low heat for about 30 minutes. Add catfish to the pot. Bring to a quick boil and cut heat to low. Cook for 20 to 30 minutes or until fish is done. Serve on rice or bread.
Combine all ingredients except butter and chicken. Dip chicken in melted butter. Coat with crumb mixture. Place chicken on greased baking sheet. Bake in preheated 350° oven 35 to 40 minutes or until golden brown.
Combine bacon, grease and vegetables in 2 cups of water and cook until tender. Mix milk and cornstarch, blend into soup and continue to cook until soup is thickened. Serve nice and hot with bread or rolls.
Cream Crisco with one-half the sugar. Blend in unbeaten egg whites. Gradually add remaining sugar, mixing to make a smooth mixture stiff enough to mold. Form immediately into bonbons. Makes 4 dozen.
Brown ground meat and season with onion and jalapenos. Mix the remaining ingredients together. Add meat mixture to the cornbread mixture. Heat enough oil to cover bottom of casserole dish. Pour mixture into hot oil. Cook at 400° for 30 to 40 minutes.
Brown beef, onion and chili. Drain grease. Stir in tomato sauce and garlic salt. Simmer while preparing Bisquick dough. Combine 1/2 cup cheese, sour cream and egg. Mix well. Fold in beef mixture. Line 9 x 13-inch baking dish with 3/4 of the Bisquick dough. Pour beef mixture. Put rest of Bisquick scattered on top. Sprinkle remaining cup of cheese on top of dough and casserole. Bake at 375° for 30 minutes or until Bisquick is browned.
Combine mayonnaise, curry powder, lemon juice, Worcestershire sauce, steak sauce, pepper, celery, salt and hot pepper sauce in a bowl. Mix well. Serve with raw vegetables of choice.
Mix pudding and pineapple together. Fold in Cool Whip and marshmallows. Refrigerate. Serves 10 to 12.
Mix dry ingredients. Add oil, egg and milk. Pour batter into greased 8 or 9-inch pan. Bake about 15 minutes at 475°.
Sauce: Add tomato sauce, paste, oregano, parsley, onion, garlic and maple syrup in a saucepan. Bring to a boil. Simmer 30 minutes, stirring every so often.
Bake brownies according to directions. Remove from oven when finished. Arrange marshmallows on top of hot brownies. Return to oven for 5 minutes or until marshmallows are puffy and golden. Cool on wire rack.
Brown hamburger in pan. Pour off excess grease. Add chili mix seasoning, ketchup and barbecue sauce. Turn on low and let simmer, stirring occasionally, until thoroughly mixed. Serve with hamburger buns.
Break potatoes into a large bowl. Mix sour cream, salt, pepper, onions, cheese and soup together. Mix with potatoes. Pour melted butter into the mixture and mix well. Pour all into a greased 9 x 13-inch baking pan. Mix the crushed corn flake crumbs and the 1/2 stick of melted butter together and then spread on top of the potatoes. Bake in a 350° oven for 35 to 40 minutes or until bubbly.
Cook broccoli. Saute onion in butter until tender. Add soup, milk and cheese; cook over medium heat until cheese is melted. Add broccoli and cooked rice. Put mixture in a 2-quart casserole dish and bake at 350° for 30 minutes.
Dissolve yeast in water. Add other ingredients in order listed. Mix well. Put in container with lid. Refrigerate until ready to use. Put in buttered muffin pans. Bake at 425° for 20 minutes. Makes 24 rolls.
Combine onion, garlic and water in a 3-quart casserole. Cook, covered, on Full power for 2 to 4 minutes, or until onion is tender. Add lentils, salt, pepper and 4 cups water. Cook, covered, on Full power for 20 to 30 minutes, or until lentils are tender. Stir halfway through cooking time.
In a large skillet, add the butter and heat on medium until melted. Add the onion and garlic and cook while stirring until lightly browned. Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes. Store the sauce in a covered container in the refrigerator after each use. Sauce goes well on beef, chicken or pork. If using pork, try adding 1 to 2 tablespoons of curry powder. Makes 4 to 5 cups.
In large mixing bowl, crush crackers. Add onions and 1 cup milk and stir until mixed. Add meat and mix well. Add remaining milk and seasonings. Mix well. Place in greased loaf pan and bake at 350° for 1 1/2 hours.
In large salad bowl, combine lettuce, apple, mandarin orange sections, tuna and walnuts; toss together. Combine mayonnaise, soy sauce and lemon juice; mix well. To serve, add dressing to salad; toss gently. Makes 4 to 6 servings.
Mix flour, salt, frozen butter and Crisco in food processor to size of small peas. Add ice water and process to clean bowl. Refrigerate in plastic bag.
Combine softened cream cheese, horseradish, lemon juice and seasonings, mixing well until blended. Stir in crabmeat and cucumber. Split French bread loaves. Spread each half with oleo; top with crabmeat mixture. Sprinkle with parsley.
Cream butter. Add sugar, beaten egg and sour cream; mix thoroughly. Add sifted dry ingredients alternately with bananas. Add lemon juice. Pour into greased loaf pan. Bake at 375° for 50 minutes. Cool.
Mix all ingredients together in a mixing bowl; stir well. Pour on a well floured surface. Knead as little as possible; just enough to be able to handle dough. Cut with a biscuit cutter and place on a well oiled pan. Oil tops of biscuits. Bake at 450° to 500° for 12 minutes on bottom rack. Move to top rack and brown top of biscuits.
Mix yeast, sugar and 2 cups flour. Mix one of the cups of water heated to hot with soup mix. Let stand until cool; add rest of water. Stir in the shortening until melted. Add to this the flour mixture. Beat 2 minutes, adding gradually about 3 1/2 cups flour or until very stiff dough. Knead until smooth. Put in a greased bowl; turn to grease top. Cover; let rise in warm place until double, about 30 minutes.
Microwave chocolate and peanut butter in 2-quart bowl on Medium power, 2 to 3 minutes or until melted, stirring after each minute. Fold in marshmallows and raisins. Pour into foil-lined 8-inch square pan. Chill until firm. Cut into squares. Makes 2 dozen.
Drain pineapple; reserve juice. Mix flour and sugar. Add juice. Add pineapple and cheese, mixing well. Put in a small (1 quart or 1 1/2 quart) casserole dish. Mix butter and crackers. Sprinkle over casserole. Bake at 350° for 20 to 30 minutes until brown. Good!!! Serves 6 to 8.
Wash and cut up red potatoes. Add margarine to microwave-safe pan. Add potatoes with 1/2-inch of water. Cover with cling wrap and cook minutes on high. Add margarine and parsley and sprinkle grated Parmesan cheese on top. Bake at 350° for 6 to 7 minutes or until golden brown on top.
Pour boiling water over 1 cup of bran cereal and let stand. Mix sugar, oil and eggs and alternate with buttermilk and sifted dry ingredients. First, add bran mixture, then remaining bran. Cover tightly and store in refrigerator for a minimum of 12 hours or a maximum of 6 weeks. Preheat oven to 400° and let mixture thaw (approximately 25 minutes). Grease muffin tins and spoon mixture into tins full 2/3 full. Bake for 18 minutes. For smaller muffins, bake for 20 to 25 minutes. Makes 24 muffins, depending on size. Great for breakfast!
Mix all ingredients. Ream out round loaf of rye bread. Put dip in the reamed out bread loaf. Use pieces of bread to dip with. When all bread pieces are gone, slice remaining bread like a pizza.
Mix all together. Let meat marinate for at least 1/2 to 1 hour; longer if necessary. Great for beef: kabobs, chuck steaks, family steaks. Also good for chicken.
Mix sugar and water in a porcelain saucepan. Add butter and simmer, without stirring, until a spoonful tested in cold water becomes brittle. Turn into well buttered pans and set aside to cool. Cut into squares with a buttered knife before the candy hardens.
Sift together flour, 1/3 cup sugar and salt. Cut in butter until it becomes fine particles. Press on bottom of a 9 x 13-inch pan. Arrange apples over base. Sprinkle with lemon juice, 1/3 cup sugar and cinnamon. Bake at 375° for 20 minutes. Combine remaining sugar, egg, milk, vanilla, walnuts and coconut. Spoon over apples. Return to oven at 375° for 25 to 30 minutes or until golden brown.
Wash chicken thighs; pat dry. Combine bread crumbs, potato flakes and garlic salt. Beat egg and half and half. Dip chicken pieces in egg mixture. Coat chicken with crumb mixture. Place chicken thighs in a micro-safe baking dish. Microwave at High for about 10 minutes, turning once and rotating dish. Sprinkle with melted butter and oil. Microwave for another 10 minutes until chicken is done. Test for doneness by piercing with a fork. If juice runs out clear, chicken is done. Serves 4.
Cover bottom of 8 x 10-inch baking dish with the beans. Mix together avocado, sour cream, mayonnaise and seasoning as the second layer. Top with layer of tomatoes, onions and cheese. Bake at 350° for 30 minutes. Serve with taco chips.
Melt oleo in cobbler pan. Pour batter in pan. Pour in peaches; do not stir. Bake at 350° for 1 hour.
Preheat oven to 350°. Brown ground chuck and onion (drain, rinse off and pat dry with paper towel). Stir in beans, tomato sauce, taco seasoning and water. Heat all together with ground chuck. Spray the bottom of a baking dish and layer half of the tortillas on the bottom. Top with half of the meat mixture, then half of the cheese. Repeat all layers once more, ending with cheese. Bake approximately 30 minutes. Yields 8 servings; 4.5 points per serving.
Preheat the oven to 350°. Peel and slice the onions thinly. Fry lightly in hot oil and if uncooked meat is used, fry with the onions until slightly cooked and crumbly. Soak the bread in the milk and squeeze out the milk. Mash the bread. Mix all the ingredients except 1/2 cup milk, 1 egg and the lemon leaves. Spoon the mixture into a greased ovenproof dish, roll up the leaves and insert them in an upright position in the meat mixture. Bake for 1 hour if uncooked meat is used and for 45 minutes if cooked meat is used. Beat the remaining egg with 1/2 cup milk and pour over the meat 30 minutes before the end of the cooking time. Serve with rice and chutney.
Beat eggs until stiff. Add sugar gradually, then mix other ingredients. Mix and beat well. Pour into buttered pan and bake in slow oven at 300° for 35 minutes. Serve with whipped cream.
Mix pudding and pineapple well. Add marshmallows, nuts and Cool Whip. Turn into 11 x 7-inch glass pan. Chill. Serves 6 to 8.
Cook on low heat for 1 hour. Simmer until right consistency. Add meat balls, hot or sweet sausage 1 hour after cooking, just before the simmering stage starts.
Cut steak into individual pieces and place in large bowl with Italian dressing. Coat well. Can be used right away or left to marinate. When ready to make, coat with flour and fry in oil. Browning both sides, cook until done. Add salt and pepper to taste.
Melt chocolate in boiling water; cool. Cream margarine and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla; mix well. Sift flour, salt and soda. Add alternately with milk to chocolate mixture; beat well. Beat until smooth. Fold in whites. Pour into 3 layer pans. Bake at 350° for 30 to 40 minutes. Cool; frost top only.
Brown onion in oil. Do not drain tomatoes or corn. Combine all ingredients. Bake in a greased 4-quart deep casserole, covered, for 50 minutes, then remove cover and bake 10 more minutes or until "set" at 350°.
Drain pickles. Slice or cut in chunks. Combine ingredients. Bring to boil. Pour over pickles; stir often for 3 days. Keep refrigerated. Keeps well.
Mix ingredients thoroughly and pour into pie shells. Bake at 350° for 35 minutes.
Mix first 8 ingredients. Stir in apples. Pour into greased bread pan. Mix last 4 ingredients and sprinkle on top. Bake at 350° for 1 hour.
In blender, combine milk, eggs, sugar, flour, butter, vanilla, salt and cinnamon. Cover and blend about 10 seconds or until mixed (do not overblend). Stir in coconut. Pour into a greased 9-inch pie pan. Bake at 350° for 40 minutes or until knife inserted in the middle comes out clean. Cool, then chill.
Add envelope of orange kool-aid to cake mix and bake according to package directions. Poke holes in cake when done. Mix one box of orange jello as directed. Pour over cake. Refrigerate to cool.
Mix all ingredients together. Bake in muffin tins at 400° for 20 to 22 minutes.
Simmer together first 4 ingredients until onions are soft. In a separate pot or pan, prepare the noodle soup per directions on box using 5 1/2 cups of boiling water. Add the uncooked rice. Stir until mixed well. Add the mushrooms (pieces may be used). Combine all ingredients except almonds and bake in 9 x 13-inch dish at 375° for 40 minutes, covered with foil. Last 10 minutes, uncover. Sprinkle almonds over mixture and finish baking.
Mix all ingredients and marinate beef or pork. Cover and refrigerate for at least 6 hours before cooking. Yields 2 cups.
Put thin sliced onions in 13 x 9 casserole dish. Mix together all ingredients except crackers and margarine. Spread over onions. Bake at 350 degrees for 30 minutes.
Dice chicken. Cook in skillet until done. Set aside. In skillet, cook stick margarine and onion. Add cream of mushroom soup, broth, garlic powder and 8 ounces Velveeta cheese. Add chicken. Simmer 20 minutes. Serve over noodles.
Mix first 6 ingredients in bowl in order given. Place in 9-inch pan. Sprinkle brown sugar and cinnamon to taste over top. Dot with additional butter. Bake in 350° oven for about 45 minutes or until golden brown. Yields 6 to 8 servings.
Pour melted butter over sugar and mix. Add eggs one at a time and beat until foamy. Add salt and lemon juice. Pour into pie shell and bake at 350° for 40 minutes.
Mix all ingredients in a saucepan and bring to a boil. Boil for 1 minute. Remove from heat and cool. Spread on two 9-inch layers or 24 cupcakes.
Take 1 cup sweet milk and let come to a boil. Thicken with meal. Cover and set in warm place. Stir well before going to bed. Next morning, add 1 cup sweet milk, 1 cup boiling water, 1 tablespoon salt and pinch of soda. Thicken with flour; keep warm. After it rises well, fix flour as for biscuits and make up. Add 1 tablespoon sugar and a little salt. Pour in yeast. Add three pieces of shortening size of small egg. Knead until smooth. Make into loaves. Put in well-greased pan and when it rises to almost full, bake in moderate oven for 1 hour. When done, rub top with butter.
Combine beans, sugar, onion and Worcestershire sauce. Pour into casserole dish and top with cheese and bacon. Bake at 375° for 35 minutes.
Blend all ingredients together. Chill. Other fruits in season may be added such as blueberries, strawberries, etc.
Mix apples and cranberries and place in greased casserole dish. Pour sugar over fruit. In separate bowl, mix oatmeal, brown sugar, butter and flour. Sprinkle this over sugar. Top with pecans. Bake 300-325 degrees for 1 hour.
Use one pie crust for bottom and one for top. Keep top crust frozen until ready to use. Peel and core apples; slice into pie shell. Sprinkle allspice, sugar and flour over apples. Dot with margarine (use 1/4 stick). Cover with top crust. Slice holes in top crust, dot with remaining margarine and sprinkle with sugar (1 teaspoon). Bake 10 minutes at 425°. Bake 35 minutes at 350°.
Cook broccoli. Drain. Add butter, mushroom soup, Cheez Whiz and rice. Bake in oven at 350° for 30 minutes. Top with crackers. Brown.
Cook and stir onion and celery in margarine in 10 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients, toss. Stuff turkey just before roasting.
Put all of the ingredients, except liquor and whole milk in the blender. Fill with milk until it reaches 1 quart. Add liquor and blend.
Bake pie crust until it is lightly brown. Cool. Brown sausage and onion. Drain and put in pie shell. Mix eggs and half and half together and pour over onion and sausage. Put grated cheese on top and bake at 350° until done.