HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak rice in milk 30 minutes. Add salt and cook in double boiler until rice is tender, about 25 to 30 minutes. Mix butter, sugar, chocolate, raisins and vanilla. Add cooked rice, cream and beaten whites. Fill buttered baking dish; cover with a meringue. Brown in moderate oven at 325° for 30 minutes and serve either hot or cold.
Mix all by hand. Form into logs. Melt 1 cup chocolate chips with 3 tablespoons shortening. Spread on top of logs.
Brown bacon in Dutch oven or large pan with a lid. Drain bacon; pour off all bacon grease except 2 tablespoons. Brown onions, peppers and dry rice in bacon grease. Add peas, undrained. Add water. Simmer, covered, until rice is cooked. Add ham and crumbled bacon. Serve with corn bread.
Mix all together and stir to boiling; use as required. Unused portion may be stored in refrigerator for several weeks. Baste chicken as desired or pour over chicken and bake in oven at 350° until done, about 1 hour.
Beat margarine at medium speed of an electric mixer until fluffy; gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla; beat well. Combine flour and next 3 ingredients; stir well. Add flour mixture to creamed mixture, mixing well. Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread your favorite creamy chocolate frosting over cooled brownies and cut into squares.
Mix all ingredients, except cheese. Put in buttered dish. Top with grated cheese. Bake at 350° for 45 minutes.
Combine barbecue sauce, orange juice, brown sugar, oil, flour and salt; mix well. Cook, stirring until mixture comes to a boil and thickens slightly. Add chicken, pineapple, water chestnuts and ginger. Cover and simmer for 10 minutes. Serve over hot rice and sprinkle with toasted nuts. Serves 6 to 8. Double recipe of sauce to make dish a lot juicier.
Mix all ingredients together. Pour into an 8 x 8-inch pan. Bake at 375° for 30 minutes.
In salad bowl combine all ingredients. Toss well. Refrigerate at least 3 hours or overnight to develop flavor.
Mix cake mix, oil, eggs and juice from oranges at medium speed for 2 minutes. Turn mixer to low speed. Add oranges. Mix for 1 minute. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes.
Scrape carrots and slice; boil until tender. Drain. Chop onions, pepper and celery. Combine with carrots and other ingredients. Chill 24 hours. Serve cold. Will keep in refrigerator for several days.
Cook beans. Put ground meat and onions in skillet; cook until onions are tender. Add to rest of dish; cook slowly.
Spray bottom of 10 x 15-inch Pyrex dish. Mix coconut and pecans and cover bottom of dish with this mixture. Mix oleo, cream cheese and powdered sugar. Mix cake mix as directed on box. Pour cake mix mixture over pecan mixture. Then pour cream cheese mixture on top. Bake in 350° oven for 45 to 50 minutes.
Stir by hand or mixer. Put in dark bottles. Let stand for 4 hours.
Cream shortening, salt, sugar and eggs. Add remaining ingredients; mix well. Bake at 350° for 25 minutes.
Saute pepper and onion 5 minutes. Add corn and okra. Cook on medium heat 8 to 10 minutes. Add tomato paste, tomatoes, thyme, salt, pepper and hot sauce. Mix well; cover. Simmer 3 to 5 minutes. Stir occasionally.
Mash Proteena. Add the onions and seasoning. Add enough mayonnaise and cole slaw dressing to make quite moist. Work the mixture with your hands by squeezing it through your fingers. Keep working it until the pieces are very fine. Let stand a while. Can be kept in refrigerator for several days. Serve as a sandwich spread or in tiny cream puff shells.
Note: Need 4 quart jars with lids, 1 large kettle with lid, stainless steel thermometer and heating pad (medium heat).
Cook pasta in boiling water, salted, according to instructions; drain and rinse in cold water. Mix remaining ingredients and pasta together; toss well. Refrigerate until well chilled and serve. Serves 6 to 8.
Soak the flowers in salt water for 15 minutes. Rinse well. Coat in cornmeal. Deep fry until golden brown. Tastes like fried mushrooms.
Combine all ingredients. Store in airtight container. Mix 2 to 3 teaspoons per 8 ounces of hot water. May add more mix to taste.
Melt butter in heavy 4 to 5-quart saucepot. Add onions, celery, bell peppers and garlic; cook until soft, about 15 minutes over medium-high heat. Add crawfish, mushrooms, lemon juice and Tabasco. Simmer for 15 minutes, stirring occasionally. Stir in flour, mixing well. Add water, green onions and parsley. Bring to a simmer and continue simmering 10 more minutes. Season with salt and pepper and serve over rice. If prepared ahead, reheat gently just until hot.
Sift together flour, baking powder, salt, soda and cinnamon. In a large bowl, mix sugar, oil and eggs. Add flour mixture a little at a time; mix well after each addition. Add carrots, pineapple, nuts and coconut and blend thoroughly. Turn into 3 greased and floured 9-inch round baking pans. Bake at 350° for 35 to 40 minutes, until done. Cool about 10 minutes before removing from pans. Cool completely and frost between layers and top. Leave sides unfrosted. Torte with favorite frosting or Cream Cheese Frosting will keep well in the refrigerator up to 1 week.
Boil beans and cool. Hard-boil eggs and cool and slice. Mix together salad dressing, oil, mustard, vinegar, pepper, salt and sugar. Pour over beans and eggs. Mix together.
Combine sugar, syrup and water in saucepan. Cook over medium heat, without stirring, to 300° (hard crack stage). Cool slightly. Blend in coloring and flavoring. Pour into greased pan. While candy is still hot, crease with knife. Repeat creasing after candy has been allowed to cool a few minutes to a half hour. Turn pan upside down over board and tap slightly. Break candy carefully along creases. Yields 1 1/4 pounds.
Mix all ingredients together. Add pecans. Put in a loaf pan and bake in a 350° oven for 1 hour or until done.
Cut bread into serving size pieces. Mix meat, seasonings and pizza sauce. Spread over bread pieces, covering completely. Broil 6-inches from heat for 10 minutes. Put slices of cheese on top. Return to broiler until cheese melts and browns.
Beat all ingredients with rotary beater until smooth. Drizzle batter from teaspoon, forming eyes and mouth. Bake until brown. Pour 1/2 cup batter over face. Bake until bubbles appear. Turn and bake other side until golden brown.
Combine scallops, cracker crumbs, 1/4 cup butter, ketchup, salt, pepper and sugar. Put into shallow casserole pan. Combine green onions and 1 tablespoon of butter. Place on top of scallops. Bake in a 350° oven for 25 to 30 minutes, until brown. Sprinkle with paprika and serve.
Mix the first 5 ingredients together; spread in a 13 x 9-inch baking pan. Sift the next 4 ingredients together. Cut in the 1/4 cup butter. Add to flour and butter mixture the milk and beaten egg. Pour batter over the fruit. Sprinkle 1 tablespoon sugar on the batter. Bake for 45 minutes at 350°. Serve hot or cold with a scoop of vanilla ice cream.
Prepare cake as directed. When cooked, poke holes with a wooden spoon or a straw, about 1 inch. Then combine pudding mix and sugar in large bowl. Gradually stir in milk. Then beat with electric mixer for 1 minute, then pour into holes in cake and let 1/2 of pudding thicken a little; spread on cake like a frosting. Cool 1 hour. Keep in refrigerator!
Dissolve Jell-Os in water; set aside and let cool. Mix sugar with cranberries, then add pineapple with juice, celery and pecans. Add this mixture to the cooled Jell-Os and refrigerate.
With mixer, cream sugar and margarine in mixer bowl until creamy. Add egg yolks, one at a time, beating well after each. Sift flour 3 times. Blend soda into sour cream. Add flour and sour cream mixture alternately to creamed mixture. Mix well after each addition. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-greased and lightly floured 10-inch tube pan. Bake at 350° for 1 1/4 to 1 1/2 hours.
Cut broccoli into small pieces. Add bacon, raisins, sunflower seeds and onion. Mix mayonnaise, sugar and vinegar; pour over ingredients. Chill at least 30 minutes before serving. Serves 8.
Put all ingredients in large bowl. Add half pineapple and half orange juice to cover fruit well.
Saute green pepper, onion and mushrooms in margarine. Add milk, flour, water and salt; cook into a gravy. Add soyameat, pimentos and almonds. Add cooked spaghetti. Bake 30 minutes at 350°.
Using a 11 x 13-inch baking dish, layer the graham crackers. Mix chocolate pudding using 1/2 large container Cool Whip and 3 cups of the milk and layer over graham crackers. Add layer of graham crackers. Mix the vanilla pudding using remaining 1/2 large container Cool Whip and remaining 3 cups milk and layer over graham crackers. Add layer of graham crackers. Heat chocolate icing in microwave for 20 seconds or until it will pour. Refrigerate until ready to serve.
Bake cake according to directions on package in a 9 x 13-inch pan; let cool. Cream the cream cheese with 3/4 cup milk; gradually add rest of milk. Drain pineapple; add to cream cheese mixture. Spread on cake. Add Cool Whip on top. Chill in refrigerator.
Fill tall glass with crushed ice. Into blender container, measure all ingredients except club soda. Cover; blend on medium speed until smooth. Pour into glass over ice; add club soda. Serve immediately. Makes one 12-ounce serving.
Split dates on one side and remove the pit. Insert 1/4 of the whole walnut into the date. Close the date back up, molding it around the nut. Roll in powdered sugar or granulated sugar lightly. Arrange in a pretty little bowl or add to a tray with other Christmas cookies.
Saute onion and celery in margarine. Meanwhile, cook rice according to directions on box. Combine rice and sauteed vegetables. Add cheese, soup and thawed broccoli. Bake at 350° for 45 minutes in a 9 x 13-inch baking dish. French fried onions may be sprinkled over top.
Mix egg, sugar, butter or margarine, salt and dates in saucepan and cook,	stirring frequently until dates are soft and mixture is	thick.	Place saucepan in iced water until mixture is cool enough to handle. Add Rice Krispies and nuts; mix quickly. Shape into balls with buttered hands; roll balls in coconut. Makes 6 to 7 dozen.
Saute onion and bacon with oil and butter. Put a teaspoon of olive oil in boiling water before putting the spaghetti to cook. Set aside in a warm dish when cooked. Add yolks, parsley, cheese and cream to bacon, stirring over low heat. Mix cooked spaghetti with egg and cheese mixture; serve immediately. Serves 4 to 6.
Dissolve sugar, salt and lard in hot milk in bowl. Add water and beaten eggs. Liquid should be very warm to touch. Add 4 cups flour; sprinkle dry yeast over it. Stir with wire whisk. Add the rest of the flour; stir with big spoon. Dough should be sticky but manageable. Makes approximately 50 donuts.
Brown meat in oil. Add garlic, salt, onion, green pepper and chili powder and saute for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice and turn into a 2-quart casserole. Bake, uncovered, in a 350° oven for 45 minutes. Sprinkle with olives and cheese. Continue baking for 15 minutes or until cheese is melted. Serves 6 to 8 people.
Mix thoroughly shortening, 1 1/2 cups sugar and eggs. Sift together flour, cream of tartar, soda and salt and stir in first mixture. Roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake until lightly browned but still soft. Bake at 350° for 8 to 10 minutes.
Drain first 4 ingredients, mix together. Mix oil, sugar, vinegar, salt, water and pepper. Boil 1 minute. Cool to lukewarm. Pour over vegetables. Refrigerate. Keeps up to six weeks.
Slice meat into 1/2 inch slices; cut slices into 1/2 inch strips. Melt butter in large skillet. Brown meat on all sides; remove and reserve. Saute mushrooms and onion until tender in fat remaining in skillet. Add meat, beef broth, wine or water, salt and pepper. Cover; simmer 10 minutes. Recipe may be cooked to this stage and reheated. Stir in sour cream; heat to just boiling, stirring constantly. Serve over cooked rice or noodles. Makes 6 to 8 servings.
Mix the first 3 ingredients together. Put 1/2 of crumbs in bottom of 9 x 13-inch pan. Melt in double boiler the chocolate, sugar, margarine and egg yolks; cook together for 5 minutes. Beat egg whites very stiff; fold in chocolate mixture. Cool for 5 minutes, then smooth over crumbs. Chill, then spread ice cream over chocolate mixture. Cover with remaining crumbs. Serves 10 to 12 people. Delicious!
Make chocolate pudding mix. Add dry cake mix to the hot pudding. Pour into 9 x 13-inch pan. Sprinkle nuts and chips on top. Bake at 350° for 30 to 35 minutes.
Saute several garlic cloves (chopped) in oil. Add plum tomatoes, basil, salt and sugar. Bring to a boil and simmer 20 minutes. You can add canned mushrooms, if desired.
Cut pineapple crosswise into 1/4-inch thick slices; set 5 slices aside. Reserve remaining pineapple for another use.
Mix both flours, baking powder and salt in a large bowl. Work in shortening thoroughly. Add liquid gradually to make a stiff dough. Knead for 5 minutes until springy. Roll dough into small balls. Roll balls until round and flat.
Mash cream cheese; add jello with hot water. Fold in Cool Whip; add pineapple and juice. Cool until firm.
Chop and let drain. Add all and boil 5 minutes. Pour in jars and seal.
Cook broccoli in accordance with package directions. Drain and combine chicken soup, mayonnaise and eggs. Fold ingredients into broccoli and cover with Ritz cracker crumbs. Dot with butter. Bake in 350° oven about 20-30 minutes.
Mix lemon juice with milk. Stir in Cool Whip. Put in graham cracker crust. Refrigerate at least one hour to firm.
Finely chop the first 6 ingredients (I use the food processor). Combine vegetables in a Dutch oven with mixture of salt, pepper, basil, oregano, seasoned salt and sugar which has been brought to a simmer. Mix together cornstarch and vinegar. Add to salsa; stir and simmer for 10 to 15 minutes. Pack into hot jars; seal with hot lids. Process in hot water bath for 15 minutes (open kettle) or in pressure canner 10 minutes at 10 pounds pressure.
Combine the Southern Comfort, lemon juice and lemonade concentrate in a pitcher or bowl. Chill. Just before serving, transfer the mixture to a punch bowl and add the 7-Up. If you wish, keep cold with an ice ring colored with red food coloring and dotted with maraschino cherries. Yields 1 gallon.
Cream butter and sugar together until fluffy, add eggs, beat well, sift spices and flour together, add soda to buttermilk, alternate dry ingredients and buttermilk, mix. Add other ingredients, adding jam last. Bake 1 hour at 325.
Preparation Time: 10 minutes. Cooking Time: 25 minutes. Calories: 150.
Set aside tomatoes, salt and pepper. Cover rest of ingredients with water, 2 inches above beans. Add the remaining ingredients 15 minutes before beans are done.
Mix in saucepan the first 5 ingredients and bring to a boil. Set aside and let cool.
Brown beef and onion. Mix all other ingredients. Save enough cheese to put on top. Combine the mixed ingredients with meat mixture. Bake at 350° for 35 to 45 minutes. Let cool. Cut into wedges and serve.
Mix chicken soup with wine. Spray 9 x 13-inch pan; place chicken in pan and top each with slice of Swiss cheese. Spread soup and wine mixture over it. Sprinkle the 1 cup herb stuffing over top. Dot with butter. Cover first half of baking, then uncover. Bake at 350° for 55 minutes.
Combine in large saucepan sugar, cocoa and salt. Add milk, syrup and chocolate squares. Cook on high for 6 minutes after reaching boiling stage. Remove from heat; add margarine, vanilla and nuts. Beat until creamy. Pour into buttered 8 x 8-inch Pyrex dish and allow to cool before cutting into squares. Use larger Pyrex dish if thinner fudge is desired.
Cook spinach according to package directions. Drain thoroughly. Mix with cream, 1/4 cup butter, salt and pepper. Turn into buttered casserole. Mix bread crumbs with remaining butter and sage. Sprinkle over spinach. Bake at 350° for 20 minutes.
Mix small amount of milk with sugar and flour. Add beaten egg yolks. Beat well and add remaining milk and other ingredients. Cook over high heat, stirring constantly, until thick. Pour into unbaked pie crust.
Saute onion in oil. Add carrot and celery and saute for 2 to 3 minutes. Add broccoli, potato and water. Simmer until vegetables are quite tender. Stir in one cup of milk, and puree the mixture in a blender or food processor. Return to pan and add 1 cup of milk and seasonings. If too liquidy, thicken with 1 Tbsp cornstarch. Mix in 2 Tbsp cold milk and heat. Serves 6.
In top of double boiler, melt morsels with Eagle Brand milk. Cook for 5 to 10 minutes or until mixture is thick and smooth. Remove from heat. In large bowl, mix wheat squares and pecans. Pour morsel mixture over wheat square mixture. Coat well. Spoon onto wax paper. Chill for 2 hours or until firm.
Combine flour, nuts, brown sugar and 1/2 cup oleo until fine. Press into bottom of 13 x 9 x 2-inch pan. Bake at 400° for 12 to 15 minutes. Cool. Drain pineapple juice into saucepan. Bring juice to boiling point. Dissolve jello in juice. Cool. Cream the cream cheese with sugar. Blend in jello mixture. Stir in pineapple. Chill until thick, but not set. Chill in freezer 2/3 cup Pet milk with 1/8 teaspoon peppermint in bowl until ice crystals form. Beat until thick. Fold in cheese mixture. Spoon over baked crust. Refrigerate while preparing glaze. Spoon on filling. Spread carefully. Chill at least 4 hours.
Grease 8 x 8 x 2-inch pan. Mix butter and brown sugar together. Stir in walnuts and Bisquick; mix until crumbly. Reserve 3/4 cup. Finger press remaining mixture into pan. Bake 12 minutes at 350°.
Beat eggs well and add sugar and cottage cheese. Use half the sour cream. Add raisins. Fold into cooked noodles. Melt butter in a 9 x 13-inch pan and pour into pan. Put spoonfuls of sour cream on top. Sprinkle cinnamon on top. Bake at 350° for 40 minutes. Serves 6.
Brown turkey in frying pan. Add rest of ingredients. Cook for about 30 minutes. Serve over spaghetti. Serves 4.
Pour juices into 20-cup electric percolator. Place remaining ingredients in basket. Allow to go through perk cycle. Serve hot. Yield: 20 (1/2 cup) servings.
Add sugar and oil to eggs; blend well. Stir in sifted dry ingredients, then add nuts, dates and vanilla. Pour into greased or sprayed 9 x 9-inch pan. Bake 25 to 30 minutes at 325°. Cool in pan and then cut into bars.
Brown hamburger, then drain off grease real good. Put back in pan and put taco seasoning and water in. Let simmer, then add remaining ingredients.
Grease a 12-inch pizza pan; set aside. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces (8 pieces total). Form each piece into a rope, about 18-inches long. Brush each rope on all sides with melted margarine or butter. Mix together brown and granulated sugars and cinnamon. Place in shallow pan or on large sheet of foil. Roll rope in mixture (keep hooking together). Sprinkle 1/2 cup pecans on top and all remaining sugar. Cover and let rise 30 to 40 minutes. Or cover with plastic wrap and let rise overnight in refrigerator. Bake in 350° oven for 30 to 35 minutes. Stir together powdered sugar, milk and vanilla for glaze. Spoon over top and add pecan halves.
Melt margarine and mix with crumbs. Add nuts. Mix cream cheese, sugar and 1 cup Cool Whip and spread on crust. Mix pudding milk and lemon extract; spread on last layer. Top with remainder of Cool Whip.
Mix dry ingredients; add milk and well beaten eggs. Stir over medium heat until thick. Pour in pie shell.
Melt margarine; add other ingredients. Heat and serve. May be kept in refrigerator indefinitely. Best on ham or pork.
Preheat oven to 500°. In bowl, combine bread crumbs, Parmesan cheese, salt, garlic powder and pepper. Place flour in a separate bowl. Whisk egg and water in a third bowl. Dip veggies in flour, then egg, then bread crumbs. Place on lightly greased baking sheet. Drizzle with oil. Bake 22 to 24 minutes total; turn after 12 minutes. Need to be tender and lightly bronze.
Preheat oven to 350°. Combine all ingredients. Bake in a serving dish or a fondue dish. Keep warm when serving. Accompany with chunks of French bread, breadsticks or crackers.
Put cooking oil in heavy pot. Heat up, then add the flour. Brown flour and oil together until brown (the color your want the gumbo), then add the onions. Cook until tender, then add your bell peppers. Add your chicken and cook about 10 to 15 minutes. Fill pot with water and add the rest of our seasoning to the pot. Add the sausage if you wanted at this time. When gumbo is cooked and the sauce is like you want it, add the fil. Serve with hot rice and potato salad.
Combine the ingredients. Form into pancake-sized patties. Fry on both sides until golden brown.
Sprinkle chicken with salt, pepper, paprika and garlic. Brown in hot butter. Combine cornstarch and vinegar and cook with sugar until clear. Add Tabasco, Worcestershire, mustard and red and green peppers. Cut in large pieces. Add pineapple and juice. Pour over chicken in casserole. Bake 30 to 40 minutes at 350°.
Heat oven to 375°. Grease a 2-quart casserole. Pour boiling water over corn meal. Stir to keep from lumping until cooled slightly. Add butter and egg yolks and stir until eggs are thoroughly blended. Stir in buttermilk. Blend in sugar and soda. Fold in egg whites. Pour into greased casserole. Bake at 375° for 45 to 50 minutes. Serve hot with butter.
Halve squash through stem end. Scrape out seeds and fiber. Halve each piece through stem end. Arrange, cut side up, in baking dish.
Cook onion in hot fat until tender but not brown. Slice two of the frankfurters in rounds, then combine with beans, molasses, mustard and salt. In a greased 2-quart casserole, alternate layers of the bean and frankfurter mixture with tomatoes and onion. Arrange the remaining frankfurters in spoke fashion on top. Bake in a moderate oven at 350° for 30 minutes or until thoroughly heated. Makes 6 servings.
Mix pudding ingredients. Pour onto a large cookie sheet (about 11 x 17-inch). Bake at 325° for 1 hour or until brown around edges.
Combine Hidden Valley Ranch, oil, garlic salt and dill weed and make up ahead of time (best if made up the night before). Keep in refrigerator before use. Pour mixture on crackers and mix well. Makes 20 to 24 servings.
Pour flour in bowl; mix sugar, butter and brown sugar, then mix vanilla in with everything. Take a teaspoon of dough and roll a little ball. Place flat on the cookie sheet. Cook at 375° until lightly browned.
Dice onions. Heat oil and add onions; heat thoroughly. Add meat and sauce; simmer 10 minutes. Cook bow ties; drain. Add to meat and place in casserole. Bake at 350° for 30 minutes. Sprinkle with Parmesan.
Melt margarine in large mixing bowl in microwave for one minute. Add sugar and milk, stirring to mix. Microwave on High 3 minutes; stir, then 2 minutes and mix well. Scrape bowl. Microwave on High 3 minutes; stir, then 2 1/2 minutes.
Do not stir until ingredients are all together. Bake about 45 minutes at 350°.
Sift dry jello into cottage cheese and mix. Add small can mandarin oranges, drained. Fold in Cool Whip. Lemon or lime jello and crushed pineapple drained may be substituted.
Boil chicken in 3-quarts water until done. Reserve stock. Cut chicken into bite sized pieces. In large skillet, heat oil and stir in flour. Cook until dark brown. Add onions and celery. Simmer until onions are clear. Add ham or sausage, tomatoes and 1/3 chicken stock. Simmer 15 minutes. Add cubed chicken and remaining stock, garlic and bay leaf. Cook 1 1/4 hours on low. Stir occasionally. Drain thawed okra and add; cook 45 minutes longer. Serve over rice.
Mix with salad dressing. Top with Cheddar cheese. Mash 1 boiled egg. Top with bacon bits. Chill and serve.
Preheat oven to 325 degrees. Heat sugar in small, heavy saucepan over medium low heat, stirring constantly until dissolved and caramel colored. Quickly pour into bottom of deep dish 9 inch pie plate; swirl around bottom and sides to coat.