HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub flour and oleo together. Mix water, egg yolk, sugar and yeast together. When ready, add to flour and oleo. Divide into small balls. Roll out onto floured surface. Spread with nut filling. Cut into wedges like a pie. Roll, starting with wider end. Bake at 400° for 15 minutes if small, at 350° if a big roll. Rub with egg and sugar before baking.
Mix rice, parsley, cheese, onion, green pepper and garlic. Blend rest of ingredients together, then stir into rice mixture. Sprinkle with paprika. Bake at 350° about 45 minutes or until like soft custard when inserted with knife blade. Use 2-quart casserole, sprayed with Pam.
Cook spaghetti and drain. In separate pan, brown ground beef and diced onion; drain fat. Drain liquid from canned goods, then mix all ingredients, reserving 1/2 cup cheese to garnish top.
Boil sugar, syrup and margarine together for 5 minutes, then add soda. Pour over popcorn and mix well. Place in shallow pan (well greased) and bake 1 hour at 200°. Stir every 15 minutes.
Slice up squash and cook in boiling water for 5 minutes or so. Drain. Combine soup, onion, carrot and sour cream. Fold into drained squash, carefully, so as not to break up squash. Combine melted margarine and stuffing mix. (Toss together until moist.) Spread 1/2 of stuffing mix into bottom of 8 x 8-inch lightly greased casserole dish. Pour squash mixture over, then top with remaining stuffing mix. Bake for 25 minutes in 350° oven.
Place chicken in baking dish; cover with cheese slices. Pour undiluted soup over cheese; top with stuffing (about 1/2-inch thick). Bake at 325° for 1 1/2 hours.
Brown ground beef and sausage. Drain. Mix other ingredients; put in slow cooker. Set cooker on low. Serve from slow cooker. Serve with nacho chips.
Saute onion and celery in 3 tablespoons butter or oleo. Add all ingredients except cheese. Put in buttered casserole. Spread cheese on top. Bake at 350° for 35 minutes.
Cook chicken gizzards until soft. Do not drain fluid. Add elbow noodles or flat or dumpling noodles and cook. Add 1 to 2 cans of mushroom soup. Serves 5 people.
Melt butter; add vegetables and saute. Add flour and cornstarch. Add stock and milk. Add soda, cheese and seasonings. Heat thoroughly but do not boil.
Place oatmeal in a mixing bowl; melt margarine and pour over oats. Sift dry ingredients together. Mix the dry ingredients with the oats. Beat egg and add vanilla to egg. Blend with the oats. Add pecans. Cover cookie sheet with aluminum foil and drop cookies by 1/2 teaspoonful. Bake at 325° for 11 minutes. Cool before removing from foil.
Let cheeses come to room temperature. Mix gradually with dressing mix. Mixture will be sticky. Shape into ball. (Since mixture is sticky, I use plastic bags on my hands to roll.) Roll in chopped pecans, if desired. This makes a large ball and I sometimes make two smaller balls. Place in refrigerator until serving time. Serve with crackers.
Heat oil in a deep fryer to 360°. Fry dry blanched almonds in oil until lightly browned, using a deep fryer basket or strainer for easy handling. Drain almonds on absorbent paper and sprinkle with salt while hot.
Mix cottage cheese, Cool Whip and jello together. Drain peaches. Add marshmallows. Chill at least one hour.
Warm in pan the thin cream. Add beaten yolks and pinch of salt. Cook until thick. Cool.
Boil sugar, butter and milk for 8 minutes. Add chocolate chips, Hershey bar, marshmallow cream and vanilla. Mix only until dissolved. Add walnuts last. Grease a cookie sheet well and spread on it (15 1/2 x 10 1/2 x 1-inch cookie sheet).
Grease bottom only of 8 x 4-inch or 9 x 5-inch pan. In large bowl, beat sugar and margarine until light and fluffy. Beat in eggs. Add bananas, milk and vanilla; blend well. In small bowl, combine flour, nuts, soda and salt; mix well. Add to banana mixture; stir just until dry ingredients are moistened. Pour into greased pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pan. Wrap tightly and store in refrigerator.
Bring to a boil the meat and above ingredients. Simmer and stir occasionally; cook for 45 minutes.
Place chicken breasts in baking dish. Season with salt and pepper. Saute onion, mushrooms and celery in dry Vermouth. Mix Stove Top dressing by package directions. Add sauteed onions, mushrooms and celery to dressing mix.
Preheat oven to 350°. Onto sheet of wax paper, sift flour, baking powder, soda, salt and cinnamon; set aside. Beat eggs and sugar until combined. Add sour cream, orange peel and vanilla. Add dry ingredients. Mix well. Stir in squash and dates. Spray Bundt pan before adding batter. Bake 25 to 30 minutes. Invert cake onto wire rack. Let cool 15 to 20 minutes. In small mixing bowl, combine confectioners sugar and cream cheese. Add juice. Mix well. Pour over cooled cake.
Stir-fry ham in margarine 3 to 5 minutes until lightly browned. Add pineapple and green peppers. Stir-fry 3 to 4 minutes until peppers are crisp-tender. Mix all other ingredients. Stir into skillet and heat, stirring until thickened. Serve over rice.
Boil eggs until the yolks are hard (10 to 12 minutes). Drain and cool in cold water. Peel eggs. Cut eggs in half. Remove the yolks. Sift the yolks.
Mix cottage cheese, Cool Whip and box of jello until well blended. Fold in fruit and marshmallows. Best if made ahead of time and allowed to chill for several hours.
Place mushrooms, vinegar, oil, onion, seasonings and sugar in large pot. Boil for 3 minutes; drain in colander. Combine red wine, vinegar, salad oil, onions, salt, parsley, mustard and brown sugar and pour over mushrooms in a large bowl. Marinate at room temperature until cool. Place, covered, in refrigerator for at least 24 hours. Will keep as long as mushrooms last.
Soak ammonia in milk 24 hours. Stir occasionally. Flour to make a stiff dough. Roll thin and cut with Christmas cookie cutters. Bake at 325° to 350° until light brown on bottom and white on top. Frost and decorate. Never a failure. They mellow after frosted and stored in an airtight container.
Saute chopped onion and minced garlic in olive oil or butter. Measure cooked rice and ground parsley into a mixing bowl, then add milk, salt, Worcestershire sauce, Cheddar cheese and slightly beaten eggs. Add sauteed onion and garlic; mix thoroughly and pour mixture into buttered baking dish. Bake in moderate oven at 350° for about 40 minutes. Serves 8.
Roll out each biscuit, then put 2 to 3 tablespoons of apple filling in biscuit and fold biscuit over, pressing edges down with fork. Place in greased baking dish. Then mix and pour the sugar, cinnamon, margarine and 7-Up over the top of apple biscuits. Bake at 350° for 40 to 45 minutes, or until golden brown.
Preheat oven at 350°. Cream butter in large bowl at high speed. Add eggs, 1 at a time, beating well after each. Gradually add sugar. Continue beating at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch tube pan. Bake at 350° for 1 hour. Do not overbake. Cool 2 hours. Remove from pan. Cool completely before serving, because the cake has a soft fudge interior. Test for doneness after an hour by observing dry, shiny brownie-type crust.
Combine first 8 ingredients. Cut grapefruit in half crosswise. Scoop out meat and membrane. Pile chicken mixture into grapefruit halves. Top with cheese and crushed potato chips. Place on a baking sheet. Bake in a 375° oven for 20 to 25 minutes or until heated through. Serve with rolls.
Mix all wet ingredients; add to dry ingredients. Mix together well and pour into greased loaf pans. Bake in 350° oven for 1 hour. Makes 2 loaves.
Combine persimmon pulp, sugar and eggs. Sift flour with baking powder; add to persimmon mixture alternately with a combination of the cream, buttermilk and soda. Coat baking pan well with melted butter; stir remaining butter into persimmon mixture. Stir in cinnamon. Stir well and pour into a 13 x 9 x 2-inch pan. Bake at 325° for 1 hour.
Cook ground beef and onion together until browned. Add garlic, drain any oil. Sprinkle pie shell with mixture. Beat eggs and soup together until blended. Pour over beef mixture. Bake in preheated 375° oven 30 to 35 minutes or until knife inserted near center comes out clean. Let cool 5 minutes before serving.
Dissolve jello in 2 cups hot water. Add fruit and nuts. Chill until firm. Top with whipped cream to serve.
Stew prunes in water, enough to cover over 2-inches. Cool and pour 1 cup of the liquid and reserve. Blend dry ingredients and set aside. Cream margarine and sugar; add eggs. Add cooled prunes and mix well. Rotate dry ingredients with the cup of prune juice. Pour into angel food pan that has been coated with nonstick spray. Bake at 350° for 1 hour or until a toothpick comes out clean.
Cook lasagna strips according to package directions. Drain. Pour half of spaghetti sauce on bottom of 9 x 13-inch pan. Mix Ricotta cheese, Mozzarella cheese, Parmesan cheese with eggs, parsley and salt. Spread cheese mixture on individual lasagna strips. Roll strips up and arrange, seamside down, in pan on top of sauce. Top with remaining sauce and Mozzarella cheese. Bake at 375° for 35 to 40 minutes. Let cool for 15 minutes before serving.
Mix apples with sugar, butter or margarine and apple spice or vanilla. Roll out biscuits on sifted flour. Then add cooked apples, fold and seal edges. Fry in a skillet until brown on both sides.
Arrange rhubarb in pie shell; sprinkle with jello. Combine flour, sugar, cinnamon and melted butter. Sprinkle on top of pie. Bake at 350° for 50 minutes. Freezes well.
Mix together all ingredients. Squeeze through cookie press. Bake at 350° until done.
Bring to a good boil. Remove from fire; add 1/2 tsp. baking powder and beat until hard enough to put on cake.
Cook ground beef with onion in a large skillet, stirring continually, until the ground beef is browned and crumbly. Drain in a colander. Return the ground beef mixture to the skillet. Stir in ketchup, sour cream, salt and garlic powder.
Blend flour and milk; add to chicken soup. Heat slowly to boiling and cook until thickened. Strain and serve. Makes 2 1/3 cups.
Prepare tuna as desired. Butter one side of each slice of bread. Add tuna, bacon and cheese. Grill both sides.
Scald milk. Mix sugar, salt, flour and 1/2 of the milk together in a saucepan. Stir into rest of milk and cook slowly (5 minutes). Add mixture to egg yolk and cook for 1 minute. Add butter and vanilla. Cool and add coconut and pour into pie shell. Top with Cool Whip and top with coconut.
Combine dry ingredients. Add eggs and oil and stir until dry ingredients are moistened. Do not beat, or cake will be tough. Stir in vanilla, pineapple, pecans and bananas. Put batter in well-greased 9 x 13-inch pan or 2 round 9-inch pans. Bake at 350° for 55 minutes if in a 9 x 13-inch pan or from 30 to 35 minutes if in the 2 (9-inch) round pans. Remove from oven when done and cool at least 15 minutes before using this special cream cheese icing.
Heat oven to 350° and grease a pie plate. Place all ingredients in a blender or large bowl on high speed for 2 minutes. Pour into pie plate. Bake until puffed and center is dry, about 30 minutes. Do not overbake.
Stir soup, water and gelatin together and let stand for 10 minutes. Heat and stir until gelatin is dissolved. Cool. Beat in mayonnaise and cottage cheese with rotary beater. Fold in shrimp, eggs and onion. Pour into 6-cup mold or individual salad molds sprayed lightly with Pam. Chill until firm.
Cut cabbage into quarters and remove core. Slice quarters thinly; set aside. Cut sausage lengthwise in half, then into 1/2-inch chunks. Set aside. Fry onion in oil and 1 tablespoon of the butter for 5 minutes. Add sausage chunks; cook 5 minutes. Add cabbage and cover pan. Cook 5 minutes; stir and cover. Cook 3 minutes; stir again. Cover; let cool for 5 minutes. Add chicken broth, carrot and caraway seed; simmer for 20 minutes. Thicken with remaining 2 tablespoons butter mixed with the 2 tablespoons of flour. Serve with horseradish.
Cream butter and sugar. Add 2 teaspoons water and vanilla; mix well. Blend in flour and nuts. Chill four hours. Shape into balls or fingers. Bake on ungreased cookie sheet at 325° about 20 minutes. Remove from pan. Cool slightly. Roll in confectioners sugar. Makes 3 dozen.
Remove mushroom stems and finely chop 1 cup; reserve. Combine bacon and onion in a medium glass bowl. Cook at High 3 to 4 minutes or until crisp; stir once. Drain. Stir in reserved mushroom stems, bread crumbs, cheese and pepper. Stuff mushroom caps with bread crumb mixture. On a glass platter arrange 12 in circular pattern. Cook covered at High 6 to 7 minutes. Let stand uncovered 2 minutes. Serve. Repeat for remaining mushrooms.
Mix all ingredients. Pour into loaf pan. Bake at 325° for 1 hour.
Combine mashed bananas, brown sugar, oil and eggs until thoroughly mixed. Stir dry ingredients together and add to banana mixture, mixing to combine. Bake in muffin pan at 350° for 20 minutes. Makes 12 muffins.
Melt margarine in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard and pepper. Add ham and eggs. Stir gently. Place toast on individual serving plates. Spoon ham mixture over toast. Makes 4 servings.
Mix coconut and pecans. Place in greased 9 x 13-inch pan. Mix cake according to box directions and pour on top of coconut and pecan mixture. In saucepan, heat margarine and cream cheese until mixture is warm enough to stir in confectioners sugar. Spoon on top of cake mixture. Bake at 350° for 35 to 40 minutes. Cool before cutting.
Mix all ingredients. Pour into pie pan. Bake at 350° for approximately 3/4 hour.
Melt butter and mix to the other ingredients, except the flavoring. Mix this very well and then add peppermint flavoring to taste. Press mixture into mint molds or roll. Cut into cubes. Add any color of food coloring for any birthday parties, Christmas, Valentine, etc.
Rinse frozen peas and corn under running water to separate; drain. Heat butter in a 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Wipe Jell-O mold down with oil. Make Jell-O and refrigerate until hard. Soften cream cheese, then beat. Add Jell-O gradually. Add Cool Whip and drained fruit. Put in Jell-O mold and refrigerate overnight.
Brown meat, add onions, pepper, garlic salt, green peppers, celery and salt. Cook 5 to 8 minutes. Add liquids and simmer about 2 hours.
Cook beef and drain grease. Add onions and shrimp if desired. Cook until meat is done. Add cooked rice and tomato sauce. Cut peppers in half and clean out seeds. Fill peppers with meat mixture. Cover with foil and bake at 350° until peppers are soft. May sprinkle tops of peppers with Tex Joy steak seasoning, if desired.
Spray a 9 x 13-inch cake pan or glass casserole with a nonfattening cooking spray. Preheat oven to 350°.
Dissolve Jell-O and water. Let set until thick, add drained pineapple.
Mix first 4 ingredients together until they crumble. Butter 9 x 9-inch pan and put in 1 can of cherry pie filling. Top with Bisquick mixture and bake at 400° for 25 minutes. Let cool and serve with vanilla ice cream on top of it.
You will need 2 pieces (18 x 18-inch each) heavy-duty aluminum foil.
Add if you wish: strawberries, raspberries, chocolate, bananas, blueberries, shredded coconut, or any to your taste.
Cream the butter and sugar. Add eggs. Sift flour and soda and add to mixture. Place small bits of dough rolled in tiny balls on ungreased cookie sheet. Dip small glass in flour and lightly flatten. Bake 4 minutes or until cookie is brown around edge. Bake at 400°. Cool 1 minute and take up.
Boil the first four ingredients for 1 to 2 minutes. Add peanut butter and vanilla to the chocolate mixture. Add oatmeal and mix. Then drop by spoonful on a cookie sheet and cool. Yield: About 2 dozen.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add dry ingredients to creamed mixture, beating after each addition. Add flavoring. Spoon batter into a greased and floured tube pan. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for 1 hour and 20 minutes.
Cook ground beef until done; drain and put all in crock-pot or in large kettle. Simmer all day. Scoop into bowls and top with Cheddar cheese and crushed taco chips. Optional: Spoon sour cream and salsa on top. Great for cold days. Double if needed. Makes approximately 4 to 6 servings.
Put bread in buttered casserole dish. Combine milk, eggs, vanilla, sugar and nutmeg. Pour over bread and bake in 375° oven for 45 minutes or until silver knife inserted in center comes out clean.
Mix all ingredients except milk. Pour into ice cream freezer and pour regular milk to fill line. Freeze.
In medium saucepan over medium heat, fry bacon for 2 minutes. Stir in turnips, onion, salt, pepper and water. Reduce heat and cook for 45 minutes, covered. Add potato and cook for 20 minutes more. Serves 4.
Melt butter in a large skillet. Allow to cool slightly. Stir Tabasco into eggs and pour into skillet. Return to heat. When eggs are almost cooked, add cheese and turn heat to lowest setting. Stir in crumbled tostados. Serve hot with salsa. Serves 2.
Mix cake according to package directions. Set aside half of the batter; pour remaining batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 18 minutes. Meanwhile, in a saucepan over low heat, melt the caramels, milk and butter. Remove from the heat and add nuts. Pour over cake. Sprinkle with chocolate chips. Pour reserved batter over top. Bake 20 to 25 minutes more or until cake springs back when lightly touched. Cool. Cut into squares. If desired, top each with a scoop of ice cream and a pecan half. Yield: 20 servings.
In a large mixer bowl, beat egg yolks until thick and light. Gradually beat in Eagle Brand milk, salt, vanilla and milk. In a small bowl, beat egg whites to soft peaks. Gently fold into milk mixture. If desired, stir in bourbon or brandy. Chill. Pour into chilled punch bowl or serving cups. Garnish with nutmeg. Chill any leftovers.
Mix first 8 ingredients thoroughly. Pour over macaroni. Cook macaroni according to directions on package. Drain and place into large Tupperware bowl that has a cover. Stir in small onion, bell pepper, pimentos and black olives. Cover tightly and store in refrigerator overnight or 24 hours, if possible.
Heat oven to 500°. Beat eggs, milk, sugar, salt and cinnamon in a small bowl with fork. Dip bread into egg mixture and place on a plate. Lightly grease cookie sheet and heat sheet in oven 1 minute. Remove from oven. Place dipped bread on hot cookie sheet. Bake 5 to 8 minutes or until bottoms are golden brown. Turn bread over; bake 2 to 4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Boil chicken and remove from bone. Tear into small pieces and put in a 9 x 13-inch casserole dish. Combine soup and sour cream and pour over chicken. Cover with cracker crumbs and melted butter. Bake at 350° for 30 minutes.
Cook cranberries in all but 1/4 cup water until very soft; rub through fine sieve. Soften gelatin in remaining water. Heat sugar and corn syrup to boiling; add gelatin and stir until dissolved. Combine all ingredients and beat well for a few minutes to cool and slightly thicken. Pour into automatic refrigerator tray and freeze quickly, stirring several times during freezing.
Mix all ingredients well. Pour into pan or skillet and bake at 425° until done.
In double boiler or in microwave, melt cheese. Add Ro-Tel tomatoes and chilies. Serve warm with tortilla chips. If desired, add sausage (hot), which has been browned, crumbled and drained.
Mix together in casserole dish and top with grated Cheddar cheese. Bake at 350° for 40 minutes.
Preheat oven to 300°. Heat oil in a heavy skillet over high heat, then sear meat on all sides.
Combine and bake at 325° for 4 to 5 hours. Pull meat apart with fork. Add catsup and cook 1 more hour.
Sift flour, baking powder and salt together in a bowl. Beat butter, sugar, eggs and vanilla until light and fluffy. Beat flour mixture into butter mixture with mixer or spoon; blend until smooth. Chill 1 hour or until firm. Roll small amount of dough at a time, 1/8 inch thick. Keep remaining dough in refrigerator. Cut with cutters. Put on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cook sugar, butter and syrup until bubbly. Pour into 9 x 13-inch baking dish. Place bread slices on syrup mixture (2 layers of bread). Mix milk, eggs, cinnamon, vanilla and salt in blender. Pour egg mixture over bread. Cover and refrigerate overnight. Remove cover and bake 45 minutes at 350°. Serve warm or syrup hardens. Can be reheated.
Soak fish in cold brine 12 to 18 hours. Rinse fish; pat dry. Smoke fish 8 to 12 hours.
Wash and tear spinach. Place in bowl. Mix balance of ingredients and toss into spinach. Serve chilled.
In a bowl combine dry cake mix, nuts, brown sugar and cinnamon. In an 8-inch glass baking dish, spoon cherry pie filling into bottom. Sprinkle cake mix mixture evenly over pie filling. Drizzle melted butter over top. Cook on High 12 to 14 minutes or until topping is no longer doughy. Rotate dish during cooking if cake does not appear to be rising evenly. Let stand 5 minutes. Serve warm with whipped cream or vanilla ice cream on top. Great quick, easy dessert for that last minute. Serves 6 to 8.
Cook broccoli and drain well. Combine remaining ingredients and mix well. Add broccoli to this mixture, and mix well again. Pour mixture into casserole. Bake at 350° for one hour. Makes 8 to 10 servings.
Place thawed peas in large heatproof bowl. Add snow peas and set aside. In saucepan, over moderate heat, bring chicken stock to a boil and pour over peas and snow peas.
Toss together macaroni, celery and onion. Mix balance of ingredients to make dressing. Add about 1/2 dressing to salad and continue adding until you have right consistency. Stir in tuna.
Try as a flavorful pick me up for vegetables (add about a tablespoon to cooking water or sprinkle on after cooking), seafood as a marinade or sprinkled after cooking, or salads.
In crock-pot, layer in pot in order given in recipe. Cook 2 hours on high. Stir. Cook 6 more hours on low heat. On range/stove top, simmer all for 3 to 5 hours.
Mix first 5 ingredients. Pat half of the mixture in a 9 x 13-inch pan and bake at 350° for 10 to 15 minutes.
Brown hamburger and chopped onion, pour off grease. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir.
Mix all dry ingredients. Add rest of ingredients and beat 2 minutes on high speed. Bake 25 minutes at 350°.
In a double boiler, melt caramels in water. Dip half of each pretzel into the hot caramel. Place on a greased sheet of foil to cool.
Cover beef with 3 inches water, bay leaves and pepper. Rolling boil 1 hour. Add okra, onions, tomatoes and paste; bring to rolling boil. In 30 minutes add butter beans and corn. Cook 30 minutes and add salt and black pepper to taste. Can thin down. Also good to can.
Good to dip hamburgers, hot dogs, steak or chicken before barbecuing. Also good to use as chip dip.
Blend together cream cheese, Parmesan cheese and horseradish. Stir in olives. On wax paper, shape into two 6 x 1 1/2-inch rolls. Chill several hours or overnight. Roll each "log" in snipped dried beef. Serve with crackers.
Cut cabbage into 6 wedges. Cook in salted water until tender (do not overcook).
Drain fruit. Save juice from peaches, pineapple and apple rings to make 2 cups. Add cornstarch, sugar and butter to juice and cook until thickened. Arrange fruit attractively in long casserole dish. Pour thickened sauce over all and bake at 350° for 20 minutes. Serve with any beef or chicken main dish. Serves 6 to 8. Very colorful and pretty to serve.