HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine baking soda, which has been dissolved in the boiling water and cooled, molasses and egg yolk. Be sure soda water is not hot. Combine flour, cinnamon, nutmeg, cloves, ginger, brown sugar and salt; mix well. Stir in shortening with a fork, working until it is crumb consistency. Put 1/3 of crumb mixture in pie shell. Pour on half the liquid mixture and then top with 1/3 more of the crumb mixture. Add the rest of the liquid mixture and top with remaining crumbs. Bake 10 minutes at 400° until shell begins to brown. Turn oven to 325° and bake until the center is a bit firm, about 30 minutes.
Cool slightly, then stir into flour mixture with 1/2 cup buttermilk and 1 teaspoon vanilla. Stir in 2 whole eggs and mix well. Pour into well-greased large cake pan. Bake at 350° for 40 minutes.
Cook onions and beef in oil; drain. Add rest of ingredients; simmer until rice is tender. Bake 1 hour at 350°, covered. Add cheese to melt.
Make bread dough by mixing flour and yeast together, adding a little water at a time. Let dough rise for about 1 hour. Wash zucchini flowers and cut into small pieces. Add to dough mixture. Grate zucchini and add to mixture. Add egg, salt and pepper. Mix well. Let dough rise another hour, then cut into small pieces. Shape like a patty. Deep fry in skillet until golden brown.
A grandmother is a lady who has no children of her own, so she likes other people's little girls. A grandfather is a man grandmother. He goes for walks with the boys and they talk about fishing and tractors and like that.
Sprinkle insides of cucumber halves with salt. Invert on paper towels to drain several hours until dry. Blend cream cheese, onion powder, Tabasco and sour cream. Gently stir in 3/4 of the caviar. Put caviar mixture into cucumbers, mounding slightly. May be prepared and refrigerated up to 5 hours. Cut cucumbers crosswise in 3/4-inch slices. Garnish each with remaining caviar and parsley. Makes 24 appetizers.
Combine orange juice, nonfat dry milk and 3 cups water; beat until thoroughly blended. Chill before serving. Sprinkle cinnamon over each. Serves 4 to 6.
Boil shrimp until they turn pink. Drain and set aside. In food processor, blend celery and shallots together until they are a smooth consistency. Remove celery mixture from processor. Combine shrimp, eggs and sweet relish in processor for 15 seconds. Add this mixture to celery mixture. Add mayonnaise, mustard, salt and pepper. Combine well and spread over your favorite bread.
Mix all ingredients together. Bake 15 to 20 minutes or until brown (when center falls in) at 325° to 350°.
Cut fish into bite-sized pieces. Simmer in just enough water to cover fish until fish turns white. Remove fish and set aside. Add water to the same pot and boil potatoes until just about done. Remove potatoes. At the same time, cook onions in saute pan with butter until soft and translucent. Now, in large pot, combine fish, potatoes, onions, cream and milk. Heat on low. Do not let boil! Cover pot and let sit for a half hour or so.
Mix pudding as directed, except use 2 cups ice cream for one of the cups of milk called for. Pour into shell and refrigerate. Top with Cool Whip and sprinkle nutmeg on top.
Mix sugar, butter, egg yolk and flour together. Form dough into little balls (size of walnut). Roll balls in slightly beaten egg white, then in nuts. Place balls on greased baking sheet. In each one, press thumbprint to make a hollow. Bake 15 to 18 minutes at 350°. Cool. Drop jelly or jam in center.
Saute meat, onions and peppers in about 2 tablespoons cooking oil. Add rest of ingredients except noodles and cheese. Cook slow for about 30 minutes, then add cooked and drained noodles and cheese. Pour into 1 large or two medium casseroles. Cover with more grated cheese and bake in moderate oven about 30 minutes. This freezes well.
Mix flour, margarine and nuts. Press like pie crust in 9 x 13-inch pan. Bake 15 minutes at 350° or until slightly brown. Cool.
With serving spoon, scoop meat from watermelon half in spoonfuls, reserving shell. With a paring knife, remove surface seeds from watermelon with tip of knife. Return watermelon to shell with rounded side up. Chill overnight.
Blend cottage cheese in blender until smooth. Add 2 packages of your favorite jello (dry); continue to blend until thoroughly mixed. Remove from blender; stir in Cool Whip and then your choice of fruit (peaches, fresh blueberries, pineapple and coconut, etc.). Chill 4 hours or more before serving.
Preheat oven to 350°. Beat butter and sugar in bowl until light and fluffy. Beat in eggs, sour cream and lemon rind. Sift flour, baking soda, baking powder and salt together. Add to creamed mixture. Mix well. Fold in cranberries and walnuts. Pour into greased 5 x 9-inch loaf pan. Bake for 60 to 70 minutes or until loaf tests done. Cool in pan on wire rack for 15 minutes. Remove to wire rack to cool completely. Wrap in foil for 24 hours before slicing.
Combine egg yolks, sugar, fruit juice and salt in top of double boiler. Cook over boiling water until thick. Cool. Add 3 stiffly beaten egg whites. Fold in 1 cup cream (whipped). Spread half of the cookie crumbs in bottom of an 8 or 9-inch pan. Pour in pudding mixture. Spread remaining crumbs on top. Freeze. To serve, cut in squares. Garnish with additional whipped cream and cherry.
Melt butter and cool. Mix all ingredients together and pour in pie shells. Bake at 350° for 45 minutes.
Cut chicken into 1 1/2-inch strips. Combine ingredients with 1 tablespoon oil and add chicken. Let sit for 15 minutes.
Combine ingredients. Sprinkle cinnamon on top. Bake at 325° for 2 hours. Stir every 1/2 hour.
Melt chocolate chips and peanut butter in double boiler or microwave. Add cereal and coat well. Set off burner to cool for awhile. Put in paper bag with powdered sugar. Shake until well coated. Pour on wax paper or a tray and separate with fork or fingers.
Heat oils in large skillet and saute onion or leeks 2 or 3 minutes. Add remaining ingredients and mix well. Cover. Simmer on low heat, stirring occasionally, until chard is wilted and tender, about 4 to 5 minutes. May sprinkle with toasted sesame seed before serving, if desired.
Cream the cream cheese (at room temperature), sugar and vanilla. Fold in whipped cream.
In large bowl, mix dry ingredients. In small bowl, beat Egg Beaters; add milk, honey and margarine and stir into dry cereal mix just until blended. Let stand 4 minutes until thick. Fill 12 paper lined cups. Bake at 400° for 15 minutes or until done.
Boil the first 5 ingredients for 5 minutes. Add the soda; stir. It will foam. Add quickly to the popped corn. Stir. Put on cookie sheets. Bake at 250° for 1 hour; stir every 15 minutes. Take out, cool and break apart.
Preheat oven to 350°. Cream margarine and sugar. Add the eggs, milk, oatmeal, flour, soda, salt and spices. Drop by teaspoon on greased cookie sheet for 8 to 10 minutes.
Dissolve Jell-O using only 1 cup water. Chill until partially set. Blend cream cheese and sugar. Whip milk until stiff. Add cheese mixture. Beat again. Pour into crust. Chill until firm. Makes 12 servings.
Combine softened cheese and sugar; beat at low speed until fluffy. Spread into the bottom of pie shell. Place bananas over the cream cheese mixture. Next, spread pie filling over bananas. Top with whipped cream and chill.
Put sugar and syrup in 4-cup microwave bowl. Microwave on High for 4 minutes. Add peanuts and microwave 5 minutes. Add remaining ingredients, except baking soda and microwave 2 minutes. Add baking soda. Stir well, then spread on ungreased cookie sheet. You can vary the flavor by using brown sugar, maple flavoring, etc.
Grate cheese. Let stand until warm (room temperature). Mix well in mixer or blender. Add mayonnaise until right condition to spread.
Preheat oven to 400°. Generously grease an 8 or 9-inch pie pan. (Lightly spoon flour into cup to measure and level off.) In small mixer bowl, combine flour, salt, pepper and 1/2 cup milk. Using a rotary beater or electric mixer at lowest speed, beat just until smooth. Blend in remaining milk and 1/2 cup cheese. Pour into prepared pie pan. Bake at 400° for 25 to 30 minutes until golden brown. Sprinkle remaining cheese over top. Bake about 2 more minutes until cheese is melted. Makes 16 servings.
Place all 5 ingredients into saucepan and boil for 1 minute. Let cool and place on cake.
Put vegetables in bowl. Mix vinegar, oil and sugar. Pour over vegetables. Marinate at least 24 hours.
Melt peanut butter in microwave oven for minute or two. Add one package of chips, stir and microwave for 1 or 2 more minutes until melted. Then add the other package of chips. Stir so chips will melt. If needed, microwave again. Add marshmallows. Stir and put in a greased 9 x 13-inch pan. Set in refrigerator.
Brown beef in skillet, drain. Combine beef, green beans, soup, salt & pepper. Pour into 1 1/2 qt. casserole. Combine mashed potatoes and 1/2 can onions. Spoon potato mixture in a mounded ring around top of outer edge of casserole. Bake, uncovered at 350 degrees for 25 min. Top potatoes with cheese and remaining onions and bake 5 minutes longer.
Boil mint, sugar and water for 5 minutes. Strain the syrup. Add the lemon juice, salt and food coloring. Chill well. Add ginger ale before serving.
Drain sauerkraut. Mix remaining ingredients to make dumplings. Cut off by teaspoon into boiling water. Cook just until they rise to top of water. Drain and rinse. Mix together with sauerkraut and sausage. Put into a casserole dish with small amount of water (about 1/2 cup). Heat in 350° oven for 45 minutes. Makes about 3 quarts.
Place pecans on cookie sheet; pour melted margarine over pecans, coating each pecan with margarine. Preheat oven to 350°. Toast until brown. Salt to taste.
Combine everything, except wieners and peppers, in very large pan or dishpan. Bring to a good boil. Add peppers and wieners and boil for 10 minutes. Pack in pint jars. Cold pack 15 minutes in boiling water bath. Yields about 14 pints.
Mix sour cream and cream cheese together. Spread on a large platter or pizza pan. Top with salsa, then vegetables. Sprinkle on grated cheese. Serve with nacho chips. Mmm good!
Mix all ingredients, except raspberry preserves. Beat at low speed, scraping sides of bowl often, until mixture is crumbly. Reserve 1 1/2 cups of crumb mixture; set aside. Press remaining crumb mixture into greased 8 x 8 x 2-inch pan. Spread preserves to within 1/2-inch from edge of unbaked crumb mixture. Crumble remaining crumb mixture over preserves. Bake in 350° oven for 42 to 50 minutes, or until lightly browned. Cool and cut into bars. Makes about three dozen.
Into large mixing bowl, combine cake mix, pudding mix, sour cream, oil, water and eggs. With electric mixer at medium speed, beat about 5 minutes. Stir in chocolate pieces. Turn into a greased 12 cup fluted or swirled tube pan. Bake in 350° oven for 1 hour or until cake tester inserted in center comes out clean. Cool on rack for 10 minutes, then remove from pan and cool completely. Serve with whipped cream, vanilla ice cream or a soft white frosting.
Mix and bake at 350° about 25 minutes in a 13 x 9 pan.
Roll chops in flour and brown in oil. Slice potatoes thin in long casserole dish. Salt and pepper to taste. Add onion slices, then pork chops. Mix soup and milk and pour over chops. Bake at 375° for 45 minutes.
Layer lettuce, celery, onion, pepper and green peas in large bowl. Spread mayo or vegetables, sealing to edge. Sprinkle cheese evenly on top, then bacon bits. Cover and chill overnight. Mix when ready to serve. Makes about 12 servings.
Cook rice until almost done. Saute onion in shortening. Add shrimp; cook until brown. Add garlic, green onions, parsley, red pepper, water and salt. Pour over rice. When water is absorbed, put in large baking dish and dot with butter. Brown for about 15 minutes.
Line two 9-inch pie plates with pastry; make high fluted edges. Combine cherries, juice and water, 1 1/2 cups sugar, tapioca, 1/2 teaspoon salt, almond flavoring, butter or margarine and food coloring. Divide evenly into the two pie shells.
Cream sugar and oleo. Add eggs, then syrup and flour. Mix well. Pour into slightly greased pan. Bake 1 hour at 350°.
Brown onion and okra in the margarine. Add the tomatoes and bring to a boil. Simmer until done, about 30 minutes.
Add the gelatin, water and oil to the cake mix; beat until smooth. Add the eggs, one at a time, and beat well after each addition. Add berries and mix well. Bake in a greased, floured pan. This makes three layers. Let the layers cool completely and fill with the icing mixture; make as follows:
Cook spinach (slightly underdone). Drain well; set aside. Melt butter. Add celery and onion. Saute until golden. Combine with spinach. Add sour cream, eggs and bread crumbs. Place in greased casserole dish. Sprinkle top with cheese. Bake at 375° until cheese is melted and bubbly, approximately 25 to 30 minutes.
Combine ingredients and place in casserole (use Pam for easy cleanup). Sprinkle top with bread crumbs and remaining 1/2 cup grated cheese. Bake at 325° for approximately 45 minutes. Serves 6.
Mix together with crackers on top and pour margarine over crackers. Bake at 350° for 30 minutes.
Chop onions fine and brown in frypan. Add meat that is in fine pieces and brown well. Place in saucepan and add sauce, water and fines herbes. Cook for 4 to 5 hours on simmer or low. Keep covered at all times while cooking. Best to prepare the day before serving and refrigerate. Continue to keep it covered.
Mix salmon with enough cracker crumbs to absorb salmon liquid. Add celery, onion and eggs; form into patties. Beat eggs with fork; add milk. Coat patties with egg mixture, then crumbs. Refrigerate 1 hour or longer before frying. Fry in oil until nice and brown on both sides.
Place broccoli, onion, raisins, sunflower seeds and bacon in a bowl. Toss with mayonnaise, vinegar and sugar. Mix well. Keep refrigerated.
Mix all ingredients in a shallow dish or heavy-duty Ziploc plastic bag. Add chicken. Cover or seal and refrigerate one hour. Place chicken on a lightly greased grill rack. Cook, covered, with grill lid over medium hot coals (350° to 400°) for 20 to 25 minutes or until done, turning halfway through cooking time. If not cooking on grill, use grill or bake in oven. Makes 6 servings.
Cook 4 layers and place in freezer overnight. Slice strawberries and mix with glaze. With electric mixer, beat cream cheese, whipped topping, granulated sugar and confectioners sugar until well blended. Place 1 layer of frozen cake on serving platter. Spread thin coating of cream cheese mixture over layer. Place 1/3 strawberry glaze mixture over cream cheese mixture. Repeat with two more layers. Add last layer. Cover with cream cheese mixture. Place 3 tablespoons glaze in center of top layer. Place reserved strawberries around glaze. Keep in refrigerator.
Cook wild rice mix as directed. Brown ground beef and onion. Mix all ingredients together. Let stand overnight or several hours. Bake in 3-quart casserole at 350° for 1 1/2 hours. Serves 8 to 10.
Crush and cover bottom and sides of 9 x 13-inch dish with wafers. Cream egg whites, cream cheese, flavoring and confectioners sugar. Spread on top of vanilla wafers.
Grate cheese and mix with sausage. Add Bisquick and mix well. Roll in one inch balls. Bake at 350 for 15 - 20 minutes. Freezes well.
Melt butter in 1-quart casserole dish; coat sides. Beat eggs in casserole, then add remaining ingredients, one at a time, mixing with fork after each addition. Bake in 375° oven for approximately 1 hour or until firm and golden brown.
Place spinach on bottom of 9 x 13-inch pan or large bowl. Spread green onion, then celery. Add the water chestnuts or cucumbers, then the peas. Spread the mayonnaise next; sprinkle with sugar and Parmesan cheese. Cover; place in refrigerator overnight.
Wash cucumbers. Pack into hot jars. Put 1/8 teaspoon of alum on top. Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper. Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired). Seal.
Cut candy in small pieces. Add nuts and graham cracker crumbs and mix. Melt margarine and marshmallows in a double boiler until melted. Mix with crumb mixture. Mix with hands until mixed well. Roll into rolls. Roll in powdered sugar. Chill until it can be sliced. If you chill it long, it is hard to slice. Slice and dust with powdered sugar.
Sieve 7 cups of apple pulp. Cook all ingredients over high until hard boil (rolling boil which cannot be stirred down); stir constantly for 1 minute. Pour into jars.
In bowl, mix milk, egg, soda and salt, then add flour. I add melted butter last so you won't get lumps. Fry on grill.
Combine all ingredients except cornflakes and melted butter. Spread into a greased baking dish. Mix crushed cornflakes and melted butter; sprinkle over potatoes. Bake at 350° for 50 minutes.
Mix all ingredients in a large bowl. Pour into 2 greased loaf pans and bake at 350° for 1 hour.
Cook and drain macaroni; blend in softened cream cheese, mushroom soup and drained flaked tuna. Add pimento, onion, mustard and milk. Pour into 1 1/2-quart baking dish. Combine bread crumbs and melted butter; sprinkle on top. Bake 20 to 25 minutes at 375°.
Mix juice, rind, sugar and cream together. Put 4 tablespoons mixture into julep cup. Fill with beverage and stir well. Garnish with mint. Serves 8.
Put flour and sugar in a bowl. Make some flat stuff. Put on a pan. Put it in the oven to bake with sugar on top.
Cream butter and sugar. Add eggs and sweet potatoes. Sift together dry ingredients; add nuts and stir into creamed mixture with coffee. Pour into 2 greased 9 x 5 x 5 inch loaf pans. Bake at 375° for 1 hour. Cool 10 minutes.
Line a deep casserole with waxed paper; set aside. Heat water and onion to boil. Remove from heat. Stir in potato flakes; set aside. In a large bowl, combine mayonnaise, sour cream, vinegar, mustard and pepper. Set aside 1 hard-cooked egg. Chop remaining eggs. Add eggs, celery, pimento and mashed potatoes to mayonnaise mixture in bowl. Spoon half of potato mixture into bowl. Layer ham evenly over mixture. Top with remaining potato mixture. Garnish salad with remaining hard-cooked egg, sliced. Refrigerate 6 hours.
Boil tea bags and 2 cups of water. Add the booze, lemonade and orange juice along with 7 cups of water. Mix and freeze. Scoop into glasses and top with 7-Up.
Saute in a large skillet oil and onion. Add zucchini and rest of ingredients (except noodles). Simmer, covered, for 15 minutes. Uncover and simmer for 10 more minutes. Discard bay leaf. Cook spaghetti noodles according to package. Serve noodles with sauce and grated Parmesan cheese. Serves 4 to 6.
Saute the onion and mix it with the minced meat and parsley. Next add the washed rice, the egg yolks and season with salt and pepper. Knead well and shape into small balls. Roll them in flour and cook in hot salty water for 15 minutes; add a few drops of lemon juice. Beat the egg yolks with the juice of 3 lemons; season with salt and pepper. Add a little stock and continue beating. Pour the egg mixture into the soup and stir for a while. Serve sprinkled with chopped parsley.
Grease and flour 6 mini-loaf pans or 2 regular loaf pans or 4 (1 pound) coffee cans. In large bowl, beat together sugar, eggs, oil, salt, nutmeg and cinnamon. Sift in flour, baking soda and baking powder; beat. Add pumpkin and water; beat. Stir in walnuts and raisins. Fill containers 2/3 full. Bake for 1 hour at 350°. Test. Let set in cans or pans for 20 to 25 minutes. Remove.
In mixer combine confectioners sugar and peanut butter. Blend to meal consistency. Place half in baked pie shell; save other half for top of pie. Combine egg yolks, salt and small amount of milk. Add to heated milk, stirring constantly. Mix sugar and cornstarch; add to heated milk, stirring constantly. Add butter. When thickened, remove from heat and add vanilla. Pour over other ingredients in pastry shell. Add remaining peanut butter and sugar over top of pie.
Cook first 8 ingredients until boiling. Add flour and mix well. Bake in a large loaf pan (greased) for 2 hours at 275°.
Cut bananas into bite size pieces. Dip into yogurt and roll in coconut. Use toothpick to serve.
Layer the last 4 ingredients on top of the cornsticks and beans. Mix 1 cup mayonnaise and 1 cup sweet pickle juice and spread on top. Chill. Serves approximately 10 people.
Boil macaroni until tender. Saute green pepper and onion, which has been chopped. Add one can tomatoes, which have been broken up until squashy. Add salt, pepper and dash of sugar. Simmer for awhile. Layer in a casserole the macaroni, sauce mix, etc. Top with seasoned bread crumbs mix and sliced cheese. Bake about 30 minutes in 375° oven. Good with slaw as a salad.
Spray pan with Pam. Slice potatoes and layer in pan. Add several slices of onion, if desired. Put pork chops on top, then mix soup and pour over chops and potatoes. Bake at 350° for 1 hour.
Saute celery and onion. In a Dutch oven, melt oleo with soup, sauteed onion and celery, and rice. Stir well. Put salt, pepper and paprika on chicken, cover chicken with soup mixture. Place into Dutch oven, cover and put in preheated 350° oven for 1 1/2 to 2 hours.
Heat 2 to 3 inches shortening or oil to 365° in deep fryer or deep saucepan. Combine cornmeal, flour, baking soda and salt in large bowl. Stir in buttermilk, egg and onion. Mix well. Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately. Yield: 8 servings.
Mix tapioca with liquid. Combine with all other ingredients. Place in heavy pan with tight lid, no steam holes (foil will work). Bake at 250° to 300° for 3 to 3 1/2 hours.
Boil pineapple and sugar for 5 minutes. Add jello; stir and cool. Beat the cream cheese and milk until fluffy. Fold into jello. Chill.
Brown ground meat. Add sliced potatoes and can of soup. Cook until potatoes are done. Season to taste.
Mix last 4 ingredients. Place chicken in small casserole and pour sauce over it. Bake at 350° for 45 minutes.
Cook sausage until lightly browned, stirring to keep meat crumbly. Pour off drippings. Add onion and green pepper and continue to cook 5 minutes. Add tomatoes, macaroni, sugar, chili powder and salt. Cover and cook 30 minutes over low heat. Stir in sour cream and cook just until heated through.
Melt butter in frypan. Add chopped onions and mushrooms. Saute until soft. Add soup mix, soy sauce and 1/4 cup water. Simmer for 10 minutes. Cook orzo according to directions on package. Drain and put in 2 quart casserole, adding mushroom and onion mix. Stir all together and bake 20 minutes at 300°. This can be reheated and if too dry, add a little water. Serves 10.
Mix hot grits, butter and cheese until cheese is melted. Add remaining ingredients. Pour into 2-quart casserole and sprinkle with additional cheese and paprika. Bake at 375° for 45 minutes or until set. Serves 10.
Brown ground beef and onion; add salsa, tomato sauce and bouillon cube. Bring to a boil, reduce heat to low and simmer 5 minutes, covered. Serve over hot cooked rice. Garnish with chopped tomatoes, sour cream, grated cheese and black olives.
Cream shortening, sugar and vanilla. Add eggs to creamed mixture and beat well. Sift together dry ingredients; add to mixture. Add pecans; mix well. Drop by teaspoonfuls on baking sheet. Bake at 350° for about 12 minutes. Yield: 7 dozen.
Butter (grease) cookie sheet and set aside. Stir white sugar and corn syrup into a 2-quart bowl and microwave on High for 4 minutes. Add salted peanuts and microwave on High for 4 minutes. Add butter and vanilla; stir in well and microwave on High for 1 1/2 minutes. Add baking soda. Stir gently until foamy. Pour quickly into buttered cookie sheet. When brittle has cooled sufficiently to touch with tips of the fingers, pick up the batch of brittle and turn it over. This forces the peanuts to come to the surface on both sides. When hardened, break with a small hammer.
Melt margarine on stove and add all ingredients. Pour over shrimp and marinate at least 4 hours. Cook at 350° for 20 to 30 minutes. Stir occasionally. Serve with large potatoes baked in margarine and topped with Cheddar cheese.