HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well and freeze. Remove from freezer 3 to 4 hours before serving. Place in punch bowl (should be mushy). Add 7-Up and Squirt. Serves 50. Approximate Cost: $6.00.
Combine sugar, flour, salt, cocoa, milk, butter and egg yolks and cook until thick. Add vanilla and pour into cooked and cooled pie shell. Beat egg whites and add 3 to 5 tablespoons sugar. Beat until stiff and mound on top of pie. Bake until brown in 325° oven.
Preheat oven to 400°. In a 10 inch ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce. Prepare corn bread batter according to package directions; let stand for 2 minutes. Spoon over beef mixture. Bake for 15 minutes or until lightly browned. Sprinkle with parsley if desired. Serves 4 to 6.
Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from cob and add to lamb with 3 cups more water (very hot). Add chile and simmer until corn is tender.
Gradually add milk to mushroom soup, stirring over low heat to make smooth sauce. Blend in sour cream, mustard, onion and pepper. Arrange half of noodles, ham and sauce in greased 2 qt. casserole. Repeat layers. Top with toasted almonds.
Combine first 4 ingredients in a large bowl; make well in center of mixture. Combine egg and milk; add mixture to dry ingredients, stirring just until moistened. Spoon into greased miniature muffin pans. Bake at 350° for 20 to 25 minutes. Remove muffins from pans immediately and let cool slightly on wire racks.
Cook carrots and onion together, then mash. Add egg and milk; beat thoroughly. Add remaining ingredients and put in buttered casserole. Sprinkle with additional butter and cracker crumbs. Bake at 350° for 25 minutes.
Spread bean dip. Puree avocado with lime juice, salt and pepper in blender. Spread on bean dip. In separate bowl, mix sour cream and taco seasoning. Spread on dip. Layer with chopped scallions, then layer with black olives, then layer with cheese. Last garnish with tomatoes and black olives. Serve with tortilla chips.
Mix sugar, eggs, vanilla and cinnamon. Then gradually add flour, baking powder, carrots and nuts; mix well. Bake at 350° for 1 hour in a bread loaf pan.
Use a 10 x 6 x 1 3/4-inch Pyrex bowl. Drain peaches. Pour peach juice into Pyrex bowl. Melt butter and add to peach juice. In a separate mixing bowl, mix sugar, flour and egg. Blend together like coarse meal. Chop peaches and add to butter and peach juice mixture. Add flour, egg and sugar mixture. Lightly press flour, egg and sugar mixture into juices. Cook in oven at 325° until medium brown on top.
Combine all ingredients in heavy Dutch oven. Heat to boiling. Reduce heat to low and simmer 20 minutes, stirring occasionally. Ladle into hot jar to 1/4-inch from top. Seal jars. Process in boiling water for 15 minutes. Cool and test for seal. Can also be kept refrigerated for a few weeks.
Cook noodles as directed. Heat soup and milk until smooth. Grease a 9 x 13-inch baking dish. Add half of noodles to dish. Next, pour half of soup mixture on noodles; lastly, sprinkle half of the cheese cubes on top of cheese sauce. Repeat layers. Bake at 350° for 45 minutes to 1 hour.
Mix together all ingredients, except topping, and put in a greased 9 x 13-inch casserole pan.
Wash well. Salt inside and outside of chicken thoroughly. Brush outside with butter. Place in roasting pan with water and cover. Bake in 325° oven until done, approximately 20 minutes per pound. Remove cover last half hour to brown. Use chicken broth for rice dressing (hashwee), soups, etc.
Boil together sugar and water until it will spin a thread. Pour syrup over beaten whites of eggs. Beat until cool. Add the egg yolks, well beaten. Fold in flour, cream of tartar and vanilla. Bake in oven for 1 hour. Put cream of tartar in whites of eggs and vanilla in yellows. Follow directions carefully.
Heat a black iron skillet very hot with oil and spoon dough 1 spoon at a time until it fries. Turn over after a few minutes. Great crust.
Mix all ingredients well. Add cranberries. Bake at 325° for 40 to 45 minutes after bring poured into a greased and floured 13 x 9-inch pan. Cool and cut into squares.
In oblong casserole, melt 1/4 cup butter. Mix with potatoes, corn, salt, basil and nutmeg; set aside. Mix cracker crumbs, salt and basil. Melt 1/3 cup butter. Dip chicken in butter then crumb mixture. Cover with foil. Bake 50 minutes to 1 hour. Remove foil and bake for 10 minutes to brown top. Very good.
Cook spinach and drain well. Spread in a baking dish. Cover with bacon, salt and pepper. Bake at 325° for 15 minutes. Cover with sour cream and cheese. Continue baking until cheese is completely melted.
Beat eggs, sugar, butter, flour and vanilla. Add buttermilk. Divide between the two pie shells. Bake at 350° for 40 minutes.
Prepare peaches, apricots, berries or other fruit in slices. Mix together the dry ingredients. Add milk and mix well. Pour over the melted butter. Spread fruit over the batter and sprinkle sugar (about 1/4 cup) over the fruit. Bake at 350° for about 45 minutes or until brown.
Wrap roast tightly in foil. Bake in an iron skillet for 8 to 9 hours at 225°. Drain; remove bone and fat. Shred meat. Combine sauces and vinegar if a sharper sauce is desired. Moisten meat with sauce and serve on buns.
Place pastry in pan, refrigerate until ready to use. Wash rhubarb, cut in 1/2-inch pieces. Mix sugar, flour, salt and cinnamon and add to rhubarb. Pour into crust and dot with butter, top with crust or lattice crust, bake 40 to 50 minutes or until brown and bubbly in 400° oven. Frozen rhubarb can be used if fresh is not available.
In a large bowl, combine ground beef, onion, oat bran, salt, pepper, 2 teaspoons soy sauce and egg; blend well. For each meatball, use about 1 tablespoon mixture. Shape into ball. In Dutch oven or large skillet, brown meatballs in oil; drain. Add rice and water. Bring to a boil. Reduce heat. Cover and simmer until rice is tender, 13 to 14 minutes. Stir in sugar, vinegar, peppers and pineapple juice. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peppers are crisp-tender. In small bowl, combine cornstarch and 2 tablespoons soy sauce; mix well. Stir into meatball mixture. Cook until boils and thickens.
Grate or chop the corn; add the boiling water and onion. Cook for 15 minutes. Strain. Melt the butter in top of a double boiler and stir in the flour. Blend. Add the milk and seasonings. Stir in the strained corn pulp and cook for 10 minutes. Serve hot.
Combine and set aside the first 4 ingredients. Cream shortening and brown sugar. Stir in egg and blend well. Combine sour cream and soda; add alternately with flour to the creamed mixture. Stir in rhubarb and vanilla. Put batter into greased and floured 9 x 13-inch pan. Sprinkle with the sugar-cinnamon-butter and nut mixture. Bake at 350° for 35 to 40 minutes. Serve with whipped cream.
Mix first 6 ingredients together in a 3-quart casserole. Melt butter and stir in corn flakes. Sprinkle over top. Bake at 350° for 45 minutes.
Mix together all the ingredients. Bake in baking dish at 350° for approximately 45 minutes.
Mix half and half with flour and steak sauce. In fondue pot, put butter with chicken bouillon cubes and onion. Add cream mixture until it thickens, then add Swiss cheese and Parmesan cheese. After this melts, add the white wine. Serve hot!!!
Soak red beans overnight. Drain and rinse beans. Return to saucepan. Add 3 cups fresh water, black-eyed peas, bay leaf and salt. Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until peas and beans are tender. Drain, discarding bay leaf.
Drain chicken; reserve liquid. Chop chicken; set aside. In a 3-quart pan, melt butter. Add onion and cook until tender. Stir in flour, mustard, salt, thyme and pepper. Stir in milk and chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in vegetables, chicken and chicken liquid. Cook and stir for 4 to 6 minutes or until vegetables are tender and soup is heated through. Makes 6 servings.
Process oats in a blender or food processor until ground like flour. Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs and vanilla; beat until blended. Combine ground oats, flour, and next 3 ingredients. Add to butter mixture, beating until blended. Stir in chocolate and pecans. Drop dough by tablespoonfuls onto ungreased baking sheets. Bake in batches at 375° for 8 to 10 minutes, or until light golden brown. Cool on racks.
Layer the first 5 ingredients in the order given. Spread mayonnaise over the top, sealing sides. Layer with bacon bits and cheese. May be prepared and refrigerated a day before serving. Cover with foil and chill. Don't toss. Serve as is.
Brown 4 to 6 chops. Pour sauce, made from ingredients, over them and simmer until tender.
Sprinkle gelatin in water and soften. Drain apricots. Sieve fruit and sugar in shallow pan. Heat until sugar is dissolved. Stir gelatin into syrup until dissolved. Mix lemon juice. Cool. Stir in balance of ingredients. Chill until firm in a 6-cup jello ring mold. Serve with mayonnaise or favorite dressing on bed of greens.
Cook hamburger and bacon. Mix with other ingredients. Heat until hot. Serve with corn bread.
Lay crescent rolls flat on an 11 x 17-inch pan. Pinch together. Bake according to directions. Combine mayonnaise, sour cream, cream cheese and dressing. Spread mixture on rolls. Sprinkle vegetables on top. Refrigerate. Cut into bars and serve.
Mix oats and buttermilk. Refrigerate overnight. Add remaining ingredients. Drop mixture by heaping tablespoonfuls onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are brown. Serve hot with maple syrup. Serves 4. Low-fat.
In saucepan, saute vegetables in oil. Stir in chicken bouillon and bring just to a boil. Remove from heat and stir in cheese and spices. Serve over your favorite pasta with a fresh salad. Serves 4.
Mix first 5 ingredients together. Top with a mixture of the last 4 ingredients. Bake at 350° for 30 minutes. You can put a layer of marshmallows on top for the last 5 minutes of cooking.
Combine first 2 ingredients, then add the rest. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Make a glaze with powdered sugar, vanilla or orange juice.
Preheat oven to 350 degrees. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg and vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust.
Cream sugar and Crisco. Add eggs, one at a time, beating after each addition. Add flour, one-third at a time. Add flavorings. Bake in tube or Bundt pan for 1 hour at 350°.
Blend shortening, butter, sugars, eggs and vanilla. Add dry ingredients. (For a softer, rounder cookie, add 1/2 cup flour.) Drop by teaspoon 2-inches apart on cookie sheet and bake 8 to 10 minutes. Cool slightly before taking from cookie sheet.
Cut ribs into 2-rib serving sections; place meaty side up in roasting pan. On each section place a slice of onion and lemon. Melt butter in saucepan; saute onion in butter until tender. Add remaining ingredients; bring to a boil and simmer for 15 minutes. Pour sauce over meat; roast in a 350° oven for 1 1/2 hours or until done, basting 4 or 5 times. Or you may roast ribs for about an hour, then pour sauce over them and baste.
Boil and debone chicken. Arrange in a 9 x 13-inch pan. Add onion and pepper, then cheese. Crush chips and sprinkle half of the package on top of the cheese. Mix Ro-Tel and soups together. Spread on top of chips. Top with the remaining chips. Bake at 350° for 30 to 40 minutes.
Make a cold brine of the first 4 ingredients. To each jar, add a clove of garlic, dill, onion and one red hot pepper. Pack with cucumbers. Pour the cold brine over the cucumbers and seal. Put the jars in a cold water bath until they change color.
Brown onions in butter. Put in kettle with remaining ingredients. Simmer for 2 hours.
About 45 minutes before serving, remove skin and bone from swordfish, if any. Cut swordfish into 1 1/2-inch chunks. Cut each potato into quarters. Cut zucchini into 1/2-inch thick slices. Slice each radish in half.
Cook spaghetti and brown hamburger meat. Arrange a layer of spaghetti in a buttered casserole dish. Crumble part of the hamburger meat over spaghetti. Repeat layers until meat and spaghetti are gone. Sprinkle grated cheese on top. Bake, uncovered, until hot, at 350° for about 20 minutes.
Season, then form sausage meat into patties and fry slowly until brown in a frypan. Remove from pan. Pour off all but 2 tablespoons of fat; add flour and blend until smooth. Gradually add hot water and bring to boiling point, stirring constantly. Then add milk and continue cooking until thickened. Return sausage patties to sauce and reheat. Serve on hot split biscuits. Serves 4 to 6.
Cook cauliflower as directed on package. Meanwhile, in a medium saucepan, melt butter. Saute onions until tender. Stir in flour, parsley flakes, bouillon and garlic powder until well blended. Add water and milk. Cook until thickened. Stir in cauliflower. (Can substitute Green Giant frozen broccoli in cheese sauce.) Serves 3 (1 cup) servings. Contains 170 calories per cup.
This delicious pie can be prepared early in the day, kept in a cool place and baked just before it is required.
Preheat oven to 350°. In large skillet, brown ground beef; drain. Stir in canned tomatoes and taco seasoning. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and stir in 1/2 can French fried onions. In medium bowl, combine cottage cheese, 1 cup Cheddar cheese and eggs; set aside.
Prepare and cook green beans, cut in 1-inch pieces. Cook beans, onions, olives and dressing, uncovered, over medium heat, just until onion is tender, about 3 minutes. Sprinkle with tomato. Makes 6 servings, 190 calories per serving.
Mix all ingredients together. Shape into biscuits. Place in greased pan. Cook at 450° until done, about 12 minutes.
Melt butter in a large pan. Stir in garlic, green peppers and onions. Cook until tender, stirring frequently. Pour in tomatoes and tomato sauce. Simmer 30 minutes. Season with salt and pepper. Clean shrimp and add to sauce; cook 5 minutes. Add Tabasco. Serve with steamed rice. Serves 6.
Grease Bundt pan. Mix brown sugar and cinnamon and set aside. Place orange marmalade, by teaspoon, in bottom of pan. Sprinkle nuts over marmalade. Dip each biscuit in the melted butter and then in the sugar mixture. Place biscuits over marmalade - standing on edge around side of pan, then in center of pan. Sprinkle remaining sugar mixture and melted butter on top. Bake at 325° to 350° for 30 to 40 minutes.
Sift the dry ingredients together right in the pan you bake in (8 x 8-inch pan). No greasing is required. Then make 3 holes in the dry ingredients. In the first hole put the oil; in the second hole, put the vinegar; in the third hole, put the vanilla. Pour 1 cup cold water over all. Stir well with a fork. You may add chopped nuts if desired. Bake at 350° for 30 minutes. Use any frosting you like.
Mix together the butter, powdered sugar and vanilla. Sift together the flour & salt. Add to first mixture and blend well. Add chopped nuts. Set aside to chill. Form the chilled dough into 1 in. balls. Place balls 2 1/2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 10-12 minutes. Do not allow to brown. While still warm, roll the balls in powdered sugar. Cool, then roll again in powdered sugar.
Combine first 4 ingredients. Boil 15 minutes; stir occasionally. Add strawberries and boil 10 more minutes, stirring frequently. Cool to lukewarm. Combine whipped cream and sour cream and fold into strawberry mixture. Chill for 2 hours. Serves 6.
Cream margarine and sugar. Add eggs and vanilla, flour and nuts. Spread on 16-inch long cookie sheet. Bake at 370° for 20 to 25 minutes. Cut when cool and place in an airtight container.
Blend the butter with the dill, lemon juice and a healthy amount of white pepper. On a plate, shape the butter into 12 (1-inch) fingers. Cover the plate with plastic wrap and refrigerate until completely firm, at least 2 hours.
Boil potatoes in 2 quarts water until done, then scoop potatoes out of pot and mash with fork or mixer. Put back into water; add remaining ingredients, except evaporated milk and flour. Beat together with fork and add to potatoes. Cook on medium until thickened (about 45 minutes).
Cut chicken breasts into chunks; brown with very small amount of olive oil. Cook until done and brown. Add about 2 tablespoons Dale's steak sauce, noodles, salad dressing and vegetables. Simmer for about 20 minutes with lid on.
Saute mushrooms and meat with onion, garlic and butter, then simmer 20 minutes in water/soup. Thicken with tablespoon flour, then add sour cream. Serve over noodles. Garnish with paprika.
In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on High for 8 to 10 minutes, until rhubarb is tender, stirring once or twice. Stir in pudding mix until blended; cook 1 or 2 minutes, until thickened, stirring occasionally. Serve over ice cream or use any way you like.
Melt margarine in a 6 x 9-inch glass dish. Combine flour, milk and sugar. Pour in with butter; do not stir. Just pour in center. Now, pour fruit in center of dish; do not stir. Bake at 350° for 1 hour or until done.
Mix all together and keep in refrigerator. Great on combination salad and meat sandwiches.
Soften gelatin in cold water. Pour boiling water over, stir until dissolved. Combine cranberries, sugar, marshmallows, celery, and nuts. Fold in whipping cream. Pour in 6-cup mold and chill overnight.
Combine all ingredients and refrigerate. Serve with fish, shrimp, crabs, oysters or crawfish.
Combine rice, sour cream and salt to taste, mixing well. Spread half of rice mixture in a buttered 1 1/2-quart baking dish (or spray with Pam). Sprinkle half the Cheddar cheese on top. Add a layer of green chilies and top with remaining cheese. Spread remaining rice on top. Dot surface with butter and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Combine shortening, sugar, eggs, vanilla and nutmeg. Add sour cream. Stir in flour, soda and salt. Roll out to about 1/4-inch thick and cut. Sprinkle with sugar and bake on greased cookie sheet for about 12 minutes at 350°.
Cook cabbage in boiling water until tender. Drain. Place in casserole dish. Blend soup, milk and cheese. Pour over cabbage; top with crumbs, mixed with butter. Bake for 25 minutes.
Layer vegetables in bowl and sprinkle generously with salt. Let stand one hour. Drain.
In a large bowl, dissolve sugar in water. Add juices. Refrigerate for 2 hours or until chilled. Just before serving, stir in soda. Yields 7 1/2 quarts.
Beat the cream cheese and the milk together well. Add lemon juice and vanilla.	Pour into graham cracker pie crust and put into the refrigerator. Chill well before serving.
Preheat oven to 450°. Pour 4 cups milk in the top of a double boiler. Add 1 teaspoon salt. Bring to a simmer but do not boil. Add cornmeal, stirring slowly and constantly. Continue stirring until the mixture takes on a light consistency. Add butter. Stir until melted, then stir in eggs. Allow mixture to come to a simmer, then remove from the heat. Stir vigorously, then pour into a well-buttered 2-quart souffle dish. Place in oven for 15 minutes. Lower heat to between 400° and 425° and bake another 20 minutes. Test with a straw. If center is not firm, give it another 5 minutes. Serve immediately.
Heat a clove of garlic in 2 tablespoons each of olive oil and butter. Brown chicken pieces in this mixture. Remove chicken to a covered casserole. Add 2 tablespoons butter to frying pan and lightly brown mushroom caps. Add chopped tomatoes, white wine, salt and pepper. Pour tomato-wine mixture over chicken pieces and cook in oven at 350° to 400° until the chicken is tender, about 1 hour. Serve with white rice.
Melt 1/2 the butter; add flour and make smooth paste. Add cream and vermouth and cook until sauce is thick. Season. Saute mushrooms in 1/2 the butter for 3 minutes. Add scallops and cream sauce. Put in casserole and top with buttered bread crumbs. Bake at 400° for 20 to 30 minutes.
Place in large roasting pan and mix thoroughly the first 6 ingredients. Then melt oleo and bacon drippings. Mix all sauces and seasonings. Sprinkle over breakfast food mixture, a tablespoon at a time, and stir dripping mixture each time as seasoning goes to the bottom of the pan.
Melt margarine in pan over low heat. Add cocoa and stir to blend as butter melts. Beat eggs. Add sugar and beat well together. Stir in the margarine and cocoa mixture; add vanilla. Stir in flour. Pour into greased 9 x 13-inch pan and bake at 350° for 30 minutes.
Preheat oven to 375°. In a small bowl, combine baking soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla extract. Beat until creamy. Gradually add flour mixture. Stir in oatmeal and butterscotch morsels. Drop by tablespoon onto a greased cookie sheet. Bake at 375° for 7 to 8 minutes for chewier cookie or 9 to 10 minutes for crispier cookie.
Heat oven to 400°. Grease bottom of muffin cups or use paper muffin cups. Beat egg with fork. Stir in milk and oil. Blend dry ingredients; stir in egg mixture just until flour is moistened. Batter should be lumpy. Do not over mix. Fill muffin cups 2/3 full. Bake 20 to 25 minutes, or until golden brown. Muffins will have gently rounded and pebbled tops. Makes 12 medium muffins.
Boil last 3 ingredients for 2 minutes. Pour over other ingredients. Mix well. Drop by teaspoons on cookie sheet.
Mix all together. Put in baking dish. Lay bacon on top. Bake for 2 hours at 400°.
Sprinkle chicken with seasonings and brown in 4 tablespoons butter. Arrange chicken in 2-quart casserole. Add artichokes to casserole dish. Add remaining butter, mushrooms and onions in frying pan. Saute until tender. Add remaining ingredients and pour over chicken. Cover and bake for 40 minutes at 375°.
Bring sugar and corn syrup to boil. Add peanut butter and blend. Remove mixture from the stove and add Rice Krispies. Press mixture into a 9 x 13-inch pan. Preheat oven to 350°, then turn off. Sprinkle chocolate chips over rice mixture. Melt chocolate in the oven and then spread.
Mash potato very fine. Add butter; use wooden spoon. Add confectioners sugar until stiff enough to roll. Roll out like pie crust, but in rectangular shape. Roll 1/3 of candy mixture at a time (easier to handle). Roll on waxed paper or plastic wrap to 1/4-inch thickness. Spread with peanut butter. Roll up like cinnamon rolls. Wrap tightly in plastic wrap. Put in refrigerator. Slice when ready to eat.
Cut celery, carrots, green peppers and onions into 1 to 2-inch chunks. Combine with tomatoes with juice and the green beans. Place in a lightly greased casserole dish. Combine salt, sugar, tapioca and butter and top vegetables with this combination. Cover and bake at 350° for 1 hour. Lower heat to 325° and continue baking for 1 more hour.
Beat cream cheese. Gradually add confectioners sugar. May have to knead by hand. Add extract and food coloring. Roll in small balls. Wait a few minutes, then flatten with a fork. Leave out to dry (overnight).
Combine berries, candied ginger, vodka and wine in a large jar with a screw-top lid. Place in a cool, dark place for 1 month to steep. Crush berries with a wooden spoon; steep for another 4 days. Strain the liquid, pressing as much juice from the berries as possible. Filter liquid through a coffee filter. Boil sugar and water together until sugar is dissolved. Cool. Gradually stir into the liqueur, tasting for desired sweetness. Pour into a clean, decorative bottle and age 3 weeks before using.
Brown beef, bacon and onion. Mix with all remaining ingredients and bake 1 to 1 1/2 hours at 350°. Stir occasionally.
Crush berries. Measure 2 1/2 cups and place in a large pot. Add the sugar, lemon juice, cinnamon and cloves. Bring to a full rolling boil. Boil 1 minute stirring constantly. Remove from heat and stir in pectin. Skim off foam. Pour into hot jars. Leave 1-inch headspace. Process 15 minutes in a boiling water bath. Yields 4 half pints.