HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let water, shortening and salt come to a boil and melt shortening. Reduce heat to warm and add self-rising flour all at one time. Stir hard until it makes a ball around the spoon. Take off heat and add 4 eggs, one at a time, beating in each egg thoroughly with a spoon. Drop by tablespoons on one greased cookie sheet. Bake at 450° for 20 minutes. Reduce to 325° and bake another 20 minutes. Let puffs cool. Cut off tops. Fill with filling, replace tops, then put icing on top.
Dissolve bouillon cubes in milk in a small saucepan over low heat. Add butter, salt, thyme and pepper; cool slightly. Combine turkey, bread crumbs, celery, onion and parsley. Combine bouillon mixture and eggs; add to turkey mixture. Mix lightly until blended. Place mixture in a greased 1 1/2-quart loaf pan. Bake at 350° for approximately an hour or until a knife inserted near center comes out clean. Slice and serve with hot cranberry sauce.
Mix all these ingredients together by hand. Pour into 9 x 13-inch pan and freeze. I put mine in muffin cups in cupcake holders and freeze. Then put in Ziploc bags and use when you need only one or two servings.
Combine first 2 ingredients and press in 9-inch spring-form pan; freeze. Beat cream cheese until soft. Beat in yolks, one at at time. Add sugar, lemon juice, vanilla, lemon peel and cinnamon and blend until smooth. Whip 4 egg whites until stiff peaks form, stir in one large spoonful to cream cheese mix; fold in remaining. Pour in crust. Bake for 50 minutes. Mix topping. Bake for 15 minutes more. Chill.
Melt marshmallows and mix in pineapple in double boiler. Add jello and allow to cool until mixture starts to thicken. Fold in cream. Whip with powdered sugar. Fold into crust. Sprinkle with nuts and put into freezer.
Saute onions and garlic in olive oil until translucent. Deglaze with wine; reduce (about 5 minutes). Add clam juice; reduce about 5 minutes. Add basil, salt, pepper and lemon juice. Thicken sauce with diluted cornstarch. Add clam mix. Do not cook after adding clams. Serve over linguine or preferred pasta.
Brown your meat and add green onions. Drain fat. Add refried beans to meat and simmer about 15 to 20 minutes. While this is simmering, melt your Velveeta and Ro-Tel. Chop up lettuce, tomatoes and black olives.
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with the mixture, shaking off excess. Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels. Makes 4 servings.
Boil and chop chicken. Melt butter in large skillet. Saute onion, celery, garlic and flour; stir. Add soup, milk, pimento, mushrooms, water chestnuts, olives, lemon pepper, sherry and cheese. Cook noodles in broth; drain and rinse in cold water. Mix together. Bake in 2 large baking dishes. Add 2 teaspoons sherry on top and bake at 350° for 20 minutes.
In a large mixing bowl, soften yeast in warm water. Mix in potato flakes, sugar, melted margarine, salt, eggs, peel and raisins. Add flour until dough is no longer sticky, about 7 1/2 cups. Knead with dough hook 2 to 3 minutes or by hand 10 minutes until smooth. Put dough in a large, greased bowl, turning it once so it is greased on the top and bottom. Cover bowl with a towel.
Cut up squash and cook until tender. Drain. Add sour cream, onion, carrot, margarine (melted), chicken soup and crumbs. Stir together. Place in large casserole dish. Sprinkle bread crumbs or Cheddar cheese on top. Bake at 350° for 30 minutes. Yields 10 to 12 servings.
Cook cornbread by package directions, cool. When cooled crumble and add the onion, pepper, corn and tomatoes. Mix sour cream and mayonnaise together and fold into the cornbread mixture. Sprinkle with shredded cheese and bacon bits.
In a blender or food processor, puree 1 can of the chickpeas (garbanzo beans) with its liquid. In a large saucepan, heat the oil and saute the garlic and onion until garlic starts to brown. Add the tomatoes, their liquid, rosemary, chickpea puree and the remaining can of chickpeas with its liquid. Heat the mixture for 15 minutes or until thickened; stir often. Add the parsley and pepper. Toss the hot cooked spaghetti with the sauce and sprinkle it with Parmesan before serving.
Mix all ingredients. Makes 2 small loaves. Bake at 350° for 45 minutes.
Brown hamburger and onion; drain off grease. In large pan, mix remaining ingredients with hamburger and onion, except for cheese and tortillas. In 9 x 13-inch pan (sprayed with Pam), place 2 tortillas in bottom; add half of burger mixture. Place 2 more tortillas and top with remaining hamburger. Bake at 350° for 20 minutes; spread Cheddar cheese on top and leave in oven until cheese melts.
Cook rice according to directions on package, using 1/4 cup less water. Mix all ingredients well and pour into casserole. Bake at 375° for 30 to 35 minutes.
Mix all ingredients, except shortening, and shape into small balls. Place in shallow pan with shortening; fry until done. Meatballs can also be placed in an aluminium covered pan and baked at 350° for 15 minutes in the oven.
Crush large package of Oreo cookies, less icing. Melt oleo. Mix with Oreo crumbs. Pat in rectangular baking dish for crust. Reserve 1/4 cup to sprinkle on top. Mix ice cream with sherbet (softened). Add cream de menthe and Cool Whip. May add green food coloring. Pour over Oreo crust. Sprinkle remaining crumbs on top. Freeze; cut in squares.
Dissolve jello in hot water. Stir in cold water. Add strawberries and pineapple; stir until strawberries separate; mix well. Pour mixture into a baking dish; chill until set but not firm. Combine rest of ingredients and blend until smooth. Spread over gelatin layer. Chill; cut into squares.
Arrange chicken snugly in shallow baking pan. Pour butter over chicken. Combine bread crumb and seasonings and sprinkle over chicken. Bake, uncovered, one hour at 350°. Serves 4.
Saute salt pork and onions. Add in pot tomatoes, potatoes, corn, milk, and salt and pepper. Cook 1 hour on low. Serve with crackers.
Blend butter or margarine with 1/2 cup sugar thoroughly. Add eggs and beat well. Stir in nutmeg, vanilla, croutons and corn flakes. Place half of the mixture in greased, shallow baking dish. Arrange rhubarb evenly over top and sprinkle with 1/2 cup sugar and remaining creamed mixture. Bake at 375° for 35 minutes or until rhubarb is done.
Mix dressing, preserves and soup mix. Place chicken in 9 x 13-inch casserole dish. Pour mixture over chicken. Bake at 350°, covered, for 45 minutes. Bake an additional 30 to 45 minutes uncovered. Serve over rice.
Preheat oven to 350°. Mix lard, egg, sugar and milk until relatively smooth; add flour to thicken to cakelike batter. Pour into a greased cast-iron skillet or baking pan. Bake for approximately 20 minutes or until done by toothpick test. Serve with strawberries and whipped cream or hot chocolate sauce.
In mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. In separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini and mix well. Fold in nuts. Bake in three well-greased 9-inch baking pans. Let stand 10 minutes, then remove from pans. Frost with cream cheese frosting. Bake at 325° for 30 to 40 minutes.
Mix together Eagle Brand milk and lemon juice until well blended. Add strawberries and pecans. Mix well and then fold in Cool Whip. Pour into graham cracker crusts and chill. Makes 2 (8-inch) pies.
Soften cheese to room temperature. Mix with mayonnaise. Beat with electric mixer until smooth. Add remaining ingredients except pecans. Form into a roll. Roll in pecans. Chill. Serve with crackers.
Place chocolate morsels in 1-quart glass measure or casserole. Heat in microwave (Medium setting) for 2 1/2 to 3 minutes or until melted. Stir once during melting, stir until smooth. Blend in milk, vanilla and salt. Add nuts. Turn mixture into greased 8 x 8 x 2-inch dish. Chill until firm, cut into 1 inch squares. Store in airtight container.
Combine first 3 ingredients in saucepan. Bring to boil, stirring frequently. Simmer lightly 15 to 20 minutes. Take pan off heat. Add vanilla and butter. Beat with wooden spoon until thick. Pour into greased pan and refrigerate until firm.
Cook broccoli until tender-crisp; drain well and chop into small pieces. Discard tough pieces of stem. Place broccoli in bowl; add next 3 ingredients. Mix well. Stir in egg; add crackers and spices. Spoon into a lightly greased 1 1/2-quart casserole; bake uncovered in a 350° oven for 40 to 50 minutes.
Cut ham into strips about 4 1/2 inches long and about 3/4-inch wide. Place small amount of softened cream cheese on ham strip. Put 1 slice of green onion into cream cheese and roll. Hold together with toothpick.
Cook rice as directed on box. Saut chopped pepper and onions in margarine until tender. Mix in large skillet Ro-Tel with onions and pepper and cook for about 3 minutes. Add cream of mushroom soup. Add drained crawfish and cook for about 5 minutes. In large casserole, spread rice on bottom. Pour crawfish mixture over rice and spread evenly. Sprinkle Tony's Creole over this and then sprinkle cheese over rest. Cook at 350° for 10 to 15 minutes or until cheese is melted.
Drain all canned fruit and mix the liquid juices together. Divide juice in half; set aside. Mix all fruit except bananas in a separate bowl. Mix orange drink and pudding mix together; add 1/2 of the liquid fruit juice to the dry mixture. Add more juice if needed (mixture should be creamy but not thick). Add pudding to fruit; fold together. Chill. Just before serving, add bananas.
Preheat oven to 375°. Combine stuffing, corn and 1/2 C water; stir well. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 10 minutes. Remove from oven; set aside. Cook meat and onion in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble meat. Drain well; return to pan. Add remaining 1/2 C water, beans, salsa, and seasoning; stir well. Spoon meat mixture over stuffing mixture; top with cheese. Cover and bake at 375° for 20 minutes or until cheese is bubbly. Cut into squares.
Mix all together except noodles. Pour into greased casserole dish and top with noodles. Bake at 325° for 55 minutes.
Grind cranberries, add sugar and let stand until sugar is dissolved. Add pineapple and marshmallows, fold in Cool Whip. Put in several small containers and freeze. Makes 30 servings.
Once potatoes have been baked, scoop out inside. Mix with cream cheese, level tablespoon of butter and enough milk to whip smooth. Parsley flakes can be added, as desired. Put potato mixture back in the potato shells; sprinkle with paprika to garnish. Bake until lightly browned.
Line bottom of a 9 x 13-inch pan with bread. Brown sausage and drain grease. Place sausage on bread. Cover sausage with shredded cheese. Mix together eggs, milk, mustard and salt. Pour over cheese. Bake at 375° for 30 minutes.
Pour boiling water over quick oats. Let stand 10 minutes. Cream both sugars and butter together. Add mix with oatmeal mixture. Add 2 eggs, also dry ingredients. Add vanilla; mix well. Bake at 375° until ready.
Blend together lemonade, strawberries and instant tea. Add sugar and water. Blend. Refrigerate until served.
In a skillet, cook sausage, onion and green pepper until browned; drain off excess fat. Separate crescent dough into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage mixture over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. (I sometimes put mushrooms or pepperoni on top). Bake at 375° for 25 to 30 minutes. Makes 6 servings.
Beat 3/4 cup sugar and shortening until light and fluffy. Add eggs; beat well. Stir together 2 cups of the flour and milk alternately to beaten mixture. Beat until smooth after each addition. Spread in a greased 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan. Top with blueberries. Combine remaining 1/2 cup flour, 1/2 cup sugar and cinnamon; cut in margarine until crumbly. Sprinkle over blueberries. Bake in a 350° oven for 45 to 50 minutes. Cut into squares. Serve warm.
Beat eggs slightly; add salt, sugar, milk and vanilla. Place over low heat; stir until steam rises. Remove from heat and pour into 9-inch unbaked pie shell. Sprinkle nutmeg on top. Bake at 450° for 10 minutes. Reduce heat to 350° for 15 minutes or until firm. Never gets watery.
Work flour, butter and salt together. Add egg yolks and sour cream. Mix well. Place in refrigerator at least 4 hours or overnight. Roll out and cut into squares. Fill with apricots, prune butter or nuts. Fold two corners to center. Press lightly. Brush with beaten egg whites. Bake in moderate oven at 375° for 10 to 15 minutes.
Saute onion in the margarine. Add the hominy, cream of mushroom soup, and cheese whiz. Stir until cheese is melted. Place in 13 x 9 pan and cover with crushed Fritos. Bake at 350 degrees for 35 - 40 minutes.
Blend together sugar, flour, baking powder, cocoa and salt. Beat for 2 minutes. Add vanilla and Miracle Whip. Mix well. Then slowly add warm water (not hot). Beat until smooth. Pour into an 8 x 10-inch greased pan. Bake 30 minutes in 375° oven.
Mix butter, sugar and cocoa; gradually add milk. Boil 5 minutes over medium heat, stirring constantly. Add vanilla. Cool. Store in refrigerator. Serve over ice cream, hot or cold.
In large bowl beat cheese with ham until blended. Stir in onions, parsley, pimiento and relish. Cut 1 inch from each end of bread. With long serrated knife carefully hollow out bread, leaving about 1/4 inch shell all around. Stuff cheese mixture into bread. Wrap in foil and refrigerate overnight.
Place melted butter in a 9 x 13-inch baking pan. Pour the graham cracker crumbs over the butter. Stir until crumbs are coated with butter. Press the crumbs down so they cover the bottom of the pan. Sprinkle half of the chocolate bits over the crumbs. Sprinkle the butterscotch bits on top. Sprinkle with remaining chocolate bits. Pour the condensed milk evenly over the mixture. Bake in a 350° oven for 20 to 25 minutes or until top is golden brown and lightly bubbly. Let cool and cut into squares.
In a heavy frypan, fry onions in 2 tablespoons shortening until soft. Add hamburg and soup. Bring to a boil. Mix as for biscuits the flour, baking powder, salt, shortening, paprika, celery, celery salt and milk. Use grated cheese if desired. Spoon on top of hamburg mixture in frypan. Bake at 475° for 20 minutes. Turn upside down on platter when done.
Cook spinach and drain well. Combine cream cheese and butter. Mix spinach with cream cheese and butter. Add seasonings. Put in greased baking dish. Cover generously with buttered bread crumbs. Bake at 350° for 45 minutes.
Brown ground beef and chopped onions together. Drain off grease if you ain't done it already. Go to Aldi's and buy your chili beans, salt, pepper, chili powder, hot sauce, soy sauce, onions, seasoned salt and/or steak sauce. You're going to be in misery, so make sure it's not over spending too much money. If you can, go to Mark Bailey's Discount and buy your steak sauce...1 gal. of Heinz for $4.99, it's good! Drain off the juice from the tomatoes and discard tomatoes (or eat them by themselves). Remember, this is chili, not tomato soup. Mix all together, bring to a boil and simmer 30-45 minutes. Get your crackers at Aldi's too.
In a small saucepan, combine the jam and water. Stir and boil together for 2 minutes. Remove from heat and add vanilla. Serve hot or cold on pancakes, oatmeal or ice cream.
Beat eggs for 1 minute. Blend flour, sugar, Crisco, milk and eggs. Then beat 3 minutes. Bake at 350° for 15 minutes.
Soak peas in enough water to cover for 6 hours. Drain well. Place peas in saucepan and cover with water. Bring to boil over high heat. Reduce heat and boil for 45 minutes. Blend in dressing and let cool. Add remaining ingredients and mix well. Serve as a salad.
Combine sugar, vinegar, oil, water, salt and paprika. Heat until sugar dissolves, then let cool. Combine all other ingredients and pour sugar mixture over them and let marinate overnight. Drain 2 hours before serving and enjoy.
Shred potatoes and add pinch of salt to draw moisture. Saute beef in 1/4 pound butter. Grate onion. Squeeze all moisture from potatoes. Combine all ingredients and season to taste. Place on dough patties and close. Fry in clarified butter for about 2 minutes on each side. Serve hot or cold.
Cook broccoli according to directions; drain. Add cheese (cut in chunks) and let melt. Put broccoli and cheese in casserole dish. Add crushed cracker crumbs on top. Pour melted butter over crumbs. Bake for 20 minutes at 400°.
Mix dry ingredients in a bowl. Dredge tomatoes in mix on both sides to coat them well. Use enough shortening to make 1/4-inch depth when heated in skillet. Heat skillet to medium-high. Fry tomatoes a few at a time, without touching each other, about 2 minutes on each side. They should be golden brown. Drain on paper towels.
Heat 1 quart of water to boiling. Add gelatin; stir until dissolved. Add sugar; stir until melted. Add remaining ingredients. Makes 2 gallons. Put into containers; refrigerate overnight. Mix 1 gallon of this with 1 quart of ginger ale and serve. Makes around 50 cups.
Melt butter. Pour into 9 x 14 pan. Mix sugar, flour, milk and baking powder. Pour this batter over melted butter. Do not stir. Add peaches. Sprinkle with 1/2 cup sugar and cinnamon to taste. Bake at 350° for 30 minutes.
Beat together the confectioners sugar, butter, milk or cream and lemon extract until smooth. Add the egg whites and beat until light. Frost the layers and sides of cake.
Spoon mashed potatoes into a 9-inch pie plate, building up the edge to form a shell. Place carrots in a row across the middle. Spoon green beans on each side. Sprinkle with salt, pepper and marjoram (salt is unnecessary). Dot with butter. Cover loosely with foil. Bake at 375° for 40 minutes or until vegetables are hot.
Pop microwave popcorn. Put in brown grocery bag, picking out unpopped kernels. Bring to boil in microwave all ingredients (except popcorn and soda). Cook at full power for 2 minutes. Let boil for 2 minutes. Remove from microwave and add soda. Stir thoroughly. Pour over popcorn in grocery bag and shake well. Put grocery bag in microwave for 1 minute. Remove and shake again. Microwave 1 more minute. Pour onto wax paper and spread out or pour into large bowl and stir until cooled.
Melt shortening; brown garlic and onion slightly. Add meat and brown. Add pepper, celery, tomato juice and seasonings. Cover and cook until steaming. Stir mixture and sprinkle rice over top. Do not stir after adding rice. Cover; turn heat to low. Cook, without removing cover, for 30 minutes. Remove lid and cook another 15 minutes.
In large pot, cook celery and onion in butter until tender. Add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat and simmer, covered, for 30 minutes. Remove bay leaf. Add noodles and parsley. Cook 10 minutes or until tender.
Beat egg; add milk. Crumble in bread. Mix until well blended. Add ground beef and onion. Sprinkle in salt and pepper. Add Sloppy Joes mix and mix thoroughly. Shape into balls of desired size. Place in lightly greased casserole.
Combine ingredients in the top of a double boiler. Stir over the simmering water until sugar is dissolved. Continue cooking and stirring until curd thickens. If desired, strain out lemon rind before serving. Serve on shortbread, toast, ice cream, muffins, cakes. Store refrigerated.
Mix all ingredients and form into a ball. Chill until firm. Garnish by rolling in parsley. Serve with rye crackers.
Mix pineapple and sugar; let come to a boil. Remove from heat and add jello and water. Mix well and refrigerate until it thickens. Add cheese, nuts and Cool Whip. Fold until well mixed. Pour into a 9 x 13-inch pan. Refrigerate overnight.
Dissolve yeast in one glass of water. Let stand 5 minutes. Add salt, sugar, oil and remainder of water. Add first two sifters of flour. Can be stirred in with a spoon. Then knead until it is not sticky. May have to add more flour. Cover with Crisco and let rise until doubled in bowl. Knead down. Divide into 3 equal loaves. Put in 3 bread pans and again cover with light coat of Crisco. When doubled in size bake at 400° for 15 minutes. Reduce to 350° and continue baking for 30 minutes. Turn out on cooling rack. For a tough crust, dampen crust with water.
Cook bacon; drain and crush. Brown onion and pepper in bacon fat or butter. Add remaining ingredients. Pour over liver in baking dish. Bake in oven at 350° for 25 to 30 minutes.
Soak peas several hours; drain. Add cold water, pork and onion. Simmer 3 to 4 hours; rub through sieve. Add butter and flour cooked together. Salt and pepper. Dilute with milk or water.
Put cream cheese on the bottom of a deep bowl. Pour marshmallows over top. Pour pineapple evenly over to completely cover marshmallows. Let stand for 2 hours. Pour in Cool Whip and beat until marshmallows are soft and fairly melted. Refrigerate.
Cook chicken with enough water to cover until tender. Remove bones and skin. Prepare stuffing using chicken broth (2 cups) and eliminating butter. Spread stuffing in an 8 x 11-inch pan. Spread chicken pieces on top. Cook broccoli until tender (drain) and lay on top of chicken.
Beat eggs well; add sugar, salt and vanilla. Beat thoroughly. Add Milnot, Eagle Brand milk and milk. Freeze.
Cook squash until soft enough to mash. Add onion and all other ingredients, except crumbs and butter. Put in greased casserole dish; sprinkle top with crumbs. Dot with butter. Bake at 350° for 30 to 40 minutes.
Peel eggs and cut in half lengthwise. Mash yolk and mix with mayonnaise, mustard, salt and pepper. Mix well with fork and refill egg whites. Refrigerate before serving.
Brown hamburger. Melt Velveeta cheese in microwave and put cheese, salsa and hamburger in crock-pot on high setting. Stir until all ingredients are mixed well. Let simmer. Serve over nachos.
Cut chicken into bite-size pieces. Arrange in an 8-inch square baking dish. Cover with wax paper and microwave at High for 6 to 8 minutes or until chicken is done. Cool. Cut chicken into smaller pieces, if desired. Combine chicken soup, cheese soup, tomatoes and green chilies. Layer half of chips and all of chicken in lightly greased 12 x 8 x 2-inch baking dish. Pour soup mixture over chicken. Microwave at High for 10 to 12 minutes, turning dish after 5 minutes. Sprinkle remaining chips on top and microwave at High for 1 to 1 1/2 additional minutes. Yield: 6 servings.
Cut biscuits into quarters. Put in plastic bag. Add sugar, cinnamon and nutmeg. Shake until covered. Grease tube pan and pour nuts in bottom. Add biscuits. Melt butter and brown sugar. Pour on top. Bake at 350° for 30 minutes.
Mix jello. Let cool. Cream package of cream cheese, then add jello mixture, nuts and drained pineapple. Store in refrigerator. Use 9 x 13-inch pan.
Break eggs into bowl and beat slightly. Add meat, crumbs, tomato juice, worcestershire, and soup mix. Shape into loaf. Bake in 350 degree oven 1 hour. Cover until last 15 minutes of baking time. Serves: 6.
Melt the butter in casserole dish. In mixing bowl, take softened cream cheese and mix with cream-style corn. Add whole kernel corn, salt, peppers and garlic powder. Pour in casserole dish and bake at 350° for about 20 to 30 minutes.
In large mixing bowl beat margarine or butter, the sugars, pudding mix and vanilla until creamy. Beat in eggs. Gradually add flour and baking soda. Stir in chips. Drop 2 inches apart onto ungreased baking sheet. Cook at 375° for 8 to 10 minutes or until golden brown. Cool on wire racks. Yield: 3 1/2 dozen.
Put coconut, pecans, and butter in baking pan. Bake at 325 degrees for 20 to 25 minutes. Mix cream cheese and Eagle Brand Milk, add Cool Whip and 1 tsp vanilla. Pour into pie shells, add coconut, pecans and caramel to top. Put in freezer for 4 hours.