HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs with buttermilk and shortening. Add the dry ingredients and mix well. Grease waffle iron well.
Combine tuna fish, potatoes, onion and soup in a casserole. Mix well. Sprinkle bread crumbs evenly on top. Pour melted butter or margarine evenly on top. Bake in a preheated 375° oven for 1 hour. Serves 6 to 8.
Boil rice with a little butter. Add 2 cups milk and the raisins. Place remainder of milk in bowl with eggs, sugar and salt. Add vanilla. Mix with rice. Before baking, sprinkle with cinnamon. Bake at 350° until lightly brown and set.
Mix peanut butter with honey and raisins. Spread coconut on waxed paper. Drop by teaspoonfuls onto wax paper; roll in coconut to completely cover. Chill and serve.
Select dry salt jowl reasonably thick with woven lean strips across the center. Slice to medium thick slices. Add water to skillet to cover meat slices. To the water add sugar. Boil about 5 minutes; drain and cook until a golden brown. This is better if not cooked until crisp.
Combine all ingredients. Reserve some almonds to sprinkle on top before baking. Bake in a 9 x 13-inch glass dish at 350° for 30 to 40 minutes.
Whip together eggs, flour, sugar, butter, corn and milk. Pour into buttered casserole. Bake at 350° until firm. Top with crushed corn flakes. Outside will be firm before center. Stir once when edges have firmed before topping with crumbs. Serves 6.
Cook shells as directed on box. In large saucepan, cook onions and garlic in olive oil until tender. Stir into spaghetti sauce; add reserved liquid. Simmer, uncovered, for 10 to 15 minutes. Add clams; heat through. Serve over shells. Parmesan cheese for garnish. Refrigerate leftovers.
In medium bowl, combine bacon, green pepper and onion. Microwave on High for 2 1/2 to 3 1/2 minutes or until bacon is brown, stirring once. Add ground beef, rice, milk, egg, salt and pepper. Mix well. Shape into balls and arrange in 12 x 8-inch baking dish.
Put steak cubes, onion and garlic in crock-pot. Stir in flour to coat steak. Add remaining ingredients, EXCEPT sour cream. Cook on low 7 to 10 hours or high 4 hours. Add sour cream 30 minutes before serving. Serving over noodles.
Brown ground meat. Add all other ingredients. Add juice from cans, also. Simmer and serve.
Core, peel and grind pears through coarse food chopper and drain until excess juice is removed. Grind peppers and onions. Combine all ingredients; bring to a boil and boil 20 minutes. Pack into containers. Process in a boiling water bath canner for 10 minutes.
Put flour on counter. Make a well, add lukewarm water from the 2 cups. Sprinkle yeast, sugar and salt in the well. After bubbles are created, start mixing water and flour. Use hands or mixer. When dough is mushy, add potatoes and knead. Put mushy dough in oiled pan (13 x 9 x 2 1/4-inches) and put in oven to double. When doubled, heat oven to 350°.
Bring to a boil sugar, cocoa, butter and milk and boil 2 minutes. Stir in peanut butter, quick oats and vanilla. Stir well. Spoon out on waxed paper quickly. Mixture will thicken rapidly. Let cool and serve.
Hollow out bread and set aside. Mix all other ingredients and put into the hollowed out bread and bake at 350° for 1 hour. Serve with crackers, chips and cut out bread center.
The recipe for Coq Au Vin is a take off on the traditional French chicken. Originally it was for a chafing dish, but, for me, it is easier to finish in the oven and enjoy my guests. It is very rich, as most really good things are.
Mix all ingredients in advance, except meat. Keep at room temperature. Heat oven to 425°. Cover meat with garlic, salt and pepper. Place in a large shallow pan (a single layer pan is best). Cook 1/2 hour each side. Pour off grease. Lower oven to 350°. Pour sauce over meat and cook for 1 to 1-1/2 hours until meat is tender. Serves 6.
Mix all ingredients well, pour into 9 x 13 pan, sprayed with cooking spray, and bake at 350° until well browned; about 25 to 30 minutes.
Stir together soups and sour cream. Add chicken. Pour chicken mixture into pan. Cover with cracker crumbs and pour melted butter over and sprinkle with poppy seed. Cook until crackers are golden brown.
Drain pineapple (save liquid). Mix pineapple and marshmallows. Place in covered bowl; let set in refrigerator overnight. Mix juice from pineapple, sugar, flour, egg and vinegar; cook over medium heat until pudding like consistency. Refrigerate overnight. Next day, add apples and peanuts to both mixtures. Stir well. Add Cool Whip and serve.
Mix together the Tang, pudding and fruit juice. Beat until thick. Add the fruits. Beat until well mixed.
Sift dry ingredients together. Beat eggs thoroughly. Add to eggs the orange juice, melted shortening and candied orange peel. Combine dry ingredients with the egg mixture, just enough to moisten flour. Bake in greased loaf pan at 350° for 1 hour.
Cut corn, cabbage and peppers real fine. Put everything in a pot. Boil 20 minutes. Seal in jars.
Combine all ingredients and mix well. Chill. Serve with crackers or melba toast rounds or bread. May be made a day or two ahead of time.
Mix and spread in bottom of 8 x 18 x 2-inch Corning Ware dish; bake at 350° for 25 minutes. Let cool.
Pour 8 ounce bottle of Zesty Italian dressing over all. Let stand for 2 hours, then serve.
Cook and drain spinach. Mix all ingredients together. Shape into balls and bake 20 minutes at 350°.
Boil syrup and 2/3 cup sugar until it spins a thread. Add 1 cup strawberries. Boil 5 minutes and set off fire until boiling stops. Add 1 cup sugar and remaining strawberries. Seal in jars.
In a large bowl, coat deer with tenderizer. Add Worcestershire, wine, onions, half the celery and water. Cover and marinate overnight. Turn once or twice.
Place biscuits and cornbread in large bowl. Cook celery and onions in chicken broth 5 minutes. Pour this over crumbs; let stand 5 to 10 minutes. Add other ingredients in given order. Pour in large 9 x 13 x 2-inch greased baking pan or dish. Bake 45 minutes at 400°.
Cream together butter, sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Form into small balls, about 1 tablespoon of dough for each. Place on an ungreased cookie sheet. Press balls flat with bottom of a tumbler dipped in sugar. Place pecan half on top, if desired. Bake at 350° for 16 to 18 minutes, until cookies are lightly browned. Makes 3 1/2 dozen.
Melt candy bars in double boiler. Add Hershey's syrup. Cool. Cream the margarine and sugar. Add eggs. Add dry ingredients along with buttermilk, then add chocolate mixture. Bake in a greased and floured Bundt pan at 325° for 1 hour or until done. Top with ice cream and fudge topping.
Combine strawberries, apples and Mandarin oranges. Add marshmallows, stir together. Fold in sour cream and coconut until mixed.
Cook grits in boiling, salted water for 3 to 5 minutes or until water is absorbed. Add egg, cheese and butter. Stir until cheese melts. Turn into greased 8 x 8 x 2-inch baking dish. Bake at 325° for about 15 minutes. Makes 8 servings.
Mix cake mix, eggs, oil and vanilla. Stir in pie filling. Pour into greased and floured 9 X 13 pan. Bake at 375 degrees for 30-35 minutes.
Spray large saucepan with cooking spray. Cook mushrooms and onions over medium heat about 5 minutes, stirring occasionally, until onions are tender. Stir in rice. Cook 3 minutes, stirring constantly. Stir in apple juice and 2 cups of the broth. Heat to boiling; reduce heat to medium. Cook, uncovered, about 5 minutes, stirring occasionally, until most of the liquid is absorbed. Stir in 1 cup of broth; cook, uncovered, until most liquid is absorbed. Repeat this process, 1 cup of broth at a time, until rice is tender and mixture is slightly thickened. Stir in remaining ingredients.
Combine sugar, butter, milk, cocoa and vanilla. Bring to a boil and boil for 2 minutes and 3 seconds. Remove from heat. Add peanut butter, oats and nuts. Stir well. Drop by spoonfuls on waxed paper to cool.
Mix together well, flour, sugar, eggs, soda, vanilla and pineapple. Pour into greased 9 x 13-inch pan. Bake at 325° for 45 minutes.
Mix together and chill. Serve inside round loaf of rye or pumpernickel. (I cut a small round slice off the top to use as a lid. Then scoop out the bread in a bowl shape. Use leftover chunks to dip.)
Combine all ingredients. Use as a filling between lightly buttered slices of sandwich bread. Trim crust if desired. Cut each sandwich diagonally in 4 triangles. Makes 2/3 cup filling.
In a large mixing bowl, combine sugar and shortening. Beat at medium speed until light and fluffy. Beat in egg and vanilla. Stir in oats, coconut, raisins and milk. In small mixing bowl, sift together flour, cinnamon, baking powder and baking soda. Stir in oat mixture. Drop mixture by spoonfuls onto greased baking sheet. Bake at 350° for 15 to 17 minutes or until golden brown; let cool.
Combine flour, garlic salt, pepper, paprika and poultry seasoning in a plastic or paper bag. Shake chicken pieces in seasoned flour. Combine milk and egg. Dip chicken pieces in milk mixture. Shake chicken pieces a second time in seasoned flour to coat thoroughly and evenly. Melt Crisco in skillet to about 1/2 to 1 inch in depth. Heat to 365°. Brown chicken on all sides. Reduce heat to 275° and continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking.
Melt cream cheese over low heat very slowly. Blend in all the ingredients except the lobster and Sauterne. Mix well, never allowing to boil. Add lobster and wine. Mix and heat through. Transfer to a chafing dish. Carefully control heat, as it will separate if it boils. Serve with crackers or bread. Recipe will feed several.
Combine all ingredients in large - I MEAN REALLY BIG - mixing bowl, beat at medium speed for 2 minutes. Let the mix rest for about 10 minutes. Fill muffin tins 2/3 full. Bake at 400° for 16 to 18 minutes. Batter keeps up to 3 weeks refrigerated, if tightly covered. However, don't stir it each time you make a batch.
Preheat oven to 350°. In large saucepan cook onion and green pepper in 2 tablespoons butter until tender. Combine with chicken and green chillies in large bowl; set aside.
Mix garlic salt, pepper, onion powder, mayonnaise, lemon juice, shrimp, and cream cheese well and put on a plate. Form into a ball, then cover with pecan pieces if desired.
Mix all ingredients in a bowl with seal. Refrigerate. Can keep for 2 to 3 days.
Drain beans; slice onion. Mix in salad dressing. Let stand several hours. Feeds 18 to 24.
Combine cream cheese and onion. Add sauerkraut, corned beef, and 1/4 c. bread crumbs; mix well. Shape into 1 inch balls, roll in flour, dip in milk then into the remaining 3/4 c. bread crumbs. Pour salad oil into fryer to depth of two inches. Fry in hot oil for 1-2 minutes or until brown. These can be made ahead and reheated. Makes about 50 appetizers.
Combine all vegetables. Combine remaining ingredients in saucepan; bring to boil. Pour over coleslaw. May be stored in refrigerator for at least 2 weeks.
Have all ingredients chilled. Place in large bowl with ice rings. Ginger ale and sherbet are needed just before serving. Serves 60.
Mix graham cracker crumbs, 1/4 c. sugar, and butter until blended. Press into bottom of 13 x 9 inch baking pan.
Drain beans and put in baking dish. Combine milk, soup, salt, pepper and pimento and mix with beans. Add 1/2 can of onions. Bake at 350° for 20 minutes. Garnish with 1/2 can of onions and bake 5 minutes.
Preheat oven to 425°. Cook and drain meat. Add tomato sauce, 2 tablespoons flour, oregano and salt. Heat to boiling and cook 1 minute. Pour into ungreased baking dish and cover with Mozzarella cheese.
Crush wafers fine and put more than half in bottom of 18 x 12 x 2-inch pan. Cream butter and mix with sugar. Add 1 egg at a time and beat well. Spread over crumbs in pan, then cover with sliced strawberries. Spread whipped cream over berries and cover with remaining crumbs. Place in refrigerator overnight. Slice and serve with or without whipped cream and strawberry on top.
Drain and save juice from pineapple. Dissolve jello in boiling water, add marshmallows. Stir until melted. Add strawberry drink and chill slightly. Add fruit and chill until firm.
Add all ingredients and beat well. With spoon, drop mixture in a hot pan with oil and spread mixture as thin as possible. Fry on both sides to a golden brown.
Cut steak into 1/8-inch slices. Combine oil, cumin, garlic salt and oregano. Heat 1 tablespoon oil mixture in large, nonstick frying pan until hot. Add red pepper and onion; stir-fry over medium-high heat 2 to 3 minutes. Remove from pan. Stir-fry beef strips (1/2 at a time) in remaining oil mixture 1 to 2 minutes. Return vegetables to frying pan and heat through. Serve in soft taco shells with lettuce, cheese and salsa.
Cook carrots not quite done. Mix other ingredients in a blender. Drain carrots and pour mixture over carrots. Alternate layers of carrots, pepper and onion. Let stand overnight. Will keep, refrigerated, for weeks.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces). Other rolls will work but with larger pieces of dough, use only 20; more may be too many for your pan.
Mix all ingredients adding the flour until the dough becomes easy to knead. Once kneaded, roll in sticks or little circles. (You can shape into the forms you like.) Bake at 300° until golden. When they cool, store them in tight containers for they keep a long time.
Place meat cubes on skewers, alternating veal and pork. Beat eggs; set aside. Salt and pepper meat; dip in eggs, then cover with bread crumbs. Brown in skillet, turning only once. Remove and place in Dutch oven. Heat soup; pour over meat. Place in oven and bake at 350° for 40 to 45 minutes. Serve over rice or mashed potatoes.
Combine grapes, apples, celery and walnuts in medium bowl. Toss gently to combine.
Boil chicken and cut into bite-size pieces. Mix soup and milk. Pour into bottom of casserole and add chicken. Mix melted butter and broth; stir into dressing. Spoon over chicken and soup mixture. Bake at 350° for 20 minutes or until bubbles appear at side of dish. Freezes well.
Combine butter, sugar, flour, salt, baking powder and milk and beat with electric mixer. Spread on bottom of greased 10 x 6-inch pan. Combine 1 cup berries and water; mash and strain. Add water to make 1 cup juice. Set aside. Sprinkle 3 cups berries over batter, then sugar. Pour juice over. Bake at 350° for 45 minutes (preheat oven). Serve warm.
Cream butter and sugar. Add cocoa, eggs, vanilla, baking powder and salt, then add flour and pecans. Bake at 350° for 45 minutes or until done. Frost, if desired.
In lightly greased 9 x 13-inch cake pan, layer the ingredients in the order given. Spread cake batter over the layered ingredients, making sure to completely cover ingredients. Bake at 350° for 50 to 55 minutes, until cake tests done.
In Dutch oven, brown roast over medium heat. Add dry soup mix blended with 2 1/4 cups water. Simmer covered, turning occasionally for about 2 1/2 hours or until tender. Can also use roasting pan and cover with foil. Roast in 350° oven for 2 hours or until tender.
Mix flour, margarine and pecans. Press into dish and bake for 10 to 20 minutes at 350°. Let cool.
Combine ingredients in a saucepan and simmer, mixing well while rice or noodles are cooking. Simmer 15 to 20 minutes and serve over rice or noodles.
Add nuts to flour. Cream butter and sugar. Add flour and nuts (mix quickly). Add vanilla. Bake on a greased and lightly floured cookie sheet in the shape of 1-inch balls. While hot, roll in powdered sugar. Roll again when cold.
In 13x9 inch glass dish, layer ingredients one at a time, each in a separate layer. Do not toss. Cover and refrigerate for 8 hours or overnight.
Cream sugar and Crisco. Add eggs and vanilla. Add flour and baking soda. Mix in nuts and chips. Drop on cookie sheet. Bake at 350° 8-10 minutes.
Cook macaroni, drain, then add corn, tomato soup and cut onion. Add the browned hamburger meat, celery, salt and pepper. Cook on slow heat for 20 minutes.
Mix cornstarch and salt. Blend in water; add vinegar, honey and butter. Cook slowly, stirring constantly until thickened. Add sauce to beets. Let stand 10 minutes. Serve. Yields 4 servings.
Beat cherries until smashed. Add cake mix, eggs and flavoring. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Sift dry ingredients together. Then, blend in shortening. Dissolve yeast in warm water; let stand for 5 minutes. Add to buttermilk. Add this mixture to the flour mixture; blend well.
Cream margarine; add sugar gradually. Add flour, cherries and pecans, water and vanilla; mix thoroughly. Shape into balls and place on a lightly greased cookie sheet. Bake at 275° for about 30 minutes or until lightly browned. Roll in powdered sugar; cool and roll again in sugar.
Cream together margarine, Crisco and sugar. Add eggs, one at a time. Add flour and cocoa alternately with milk until thoroughly mixed. Add vanilla. Bake in greased tube pan at 300° for 1 1/2 hours.
Fix Dream Whip according to directions. Drain cocktail and pineapple. Slice bananas and add all ingredients together. Refrigerate until serving time.
Sift dry ingredients into heavy aluminum pan, mix liquid. Blend well. Cook over moderate heat, stirring constantly, until dough pulls away from pan or until it forms a soft ball in center of pan. Store in Ziploc bag.
Sift together the flour, sugar, baking soda and cinnamon and set aside. In a saucepan, place the water, cocoa, vegetable oil and butter and bring to a boil. Add to dry ingredients; mix well and set aside. Mix together eggs and buttermilk; add to batter. Pour into a greased and floured 9 x 13-inch pan. Bake at 425° for 15 minutes.
Beat eggs, sugar and oil together for 2 minutes. Put flour in another bowl; add soda, salt, cloves, nutmeg and cinnamon together. Set aside. Chop nuts first and apples. Add dry ingredients. Alternate with chopped apples. Add nuts. Pour into a tube pan and bake 1 hour at 350°. Grease and flour pan good before pouring mixture in.
In large saucepan, cook onion in margarine until tender. Stir in flour, salt and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly, about 1 minutes. Add cheese and stir until melted. Remove from heat.
In a Dutch oven, put meat, onions and green pepper. Cook until meat is brown and pepper and onions are tender. Add chili beans, tomato soup and chili powder. Let simmer for 1 hour.
In a 1 1/2-quart saucepan, combine soup, sour cream and mustard. Add broccoli. Heat through. Serve over potatoes.
Preheat oven to 350°. Rub hens with olive oil, thyme, salt and pepper. Place in an oiled roaster. Cover and put in the oven. After 30 minutes, add the parsley, mushrooms and zucchini to the pan drippings and stir to coat. Cover and return to oven for 5 minutes. Add rice, 2 cups of stock or water and bay leaves. Add additional salt and pepper to season rice, if needed. Continue baking for about 30 minutes more. Hens are done when golden brown and the wings separate from the body. Remove hens and rice to serving platter and garnish with fresh parsley. Serves 8.
Wash apples; drain, core and slice off tops. Scoop out pulp, reserving pulp and leaving 1-inch shell. Cook sausage; drain off excess fat. Add onion. Cook for 3 to 4 minutes. Add meat to reserved apple pulp and crackers. Season with salt and pepper; mix in egg. Stuff mixture into apple shells. Place in buttered pan; bake at 375° for 25 minutes.
Mix dry ingredients. Add nuts, oil, eggs and berries. Stir until moist. Pour in greased pans. Bake at 350°. I bake in mini loaf pans and use 7 pans.
Toss apples and pineapple in large bowl. In separate bowl add remaining ingredients and mix well. Pour over apples and pineapple, toss to cover the fruit well, serve chilled.
Sift together flour, sugar, baking powder, baking soda and salt; cut in shortening until mixture resembles coarse cornmeal. Combine orange juice, orange rind and egg; pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in nuts and cranberries. Spoon into greased loaf pan (9 x 5 x 3 inches). Spread corners and sides slightly higher than center. Bake at 350° about 1 hour. Remove from pan after cooling.
Beat the egg; add salt, sugar and oil. Dissolve the yeast in 1/4 cup warm water. Add to first mixture. Add 1 cup warm water. Add flour until medium dough. Knead until double in bulk. Shape into rolls. Bake at 400° until golden brown.
Stir together sugar, salad oil, and eggs. Sift together cake flour, baking powder, soda, cinnamon, and salt separately. Combine the two ingredients together and fold in the carrots and chopped nuts. Bake at 300° for 35-40 minutes.
Melt margarine in medium saucepan. Remove from heat and stir in next 3 ingredients. Mix well. Press mixture in ungreased 9 x 13-inch pan. Spread melted chocolate chips on top. Chill 30 minutes. Cut in squares.
Mix fat and sugar in large bowl. Add egg; beat well. Add rest of ingredients; mix well. Drop dough from teaspoon onto a greased cookie sheet. Bake at 350° (moderate oven) until lightly browned. Yields 3 dozen.
Spray pizza pan. Press rolls to form a pizza crust in pizza pan. Add cooked sausage, hash browns, onion and cheese. Mix together eggs, mustard and milk. Pour on top. Bake at 375° for 20 to 25 minutes or until firm.
Tear lettuce into bite size pieces and put into a large bowl. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread on top. Top with grated cheese, cover and refrigerate for 8 to 12 hours. Toss at serving time.
Mix all. Chill and serve with chips or use as a condiment for tacos or fajitas.
Cook spinach and drain. Combine other ingredients and mix well. Roll into bite-sized small balls. Place on cookie sheet and freeze. Store in plastic bags. Bake frozen 10 minutes at 350°.
Cream butter and sugar; add eggs and flour and mix well. Add vanilla and buttermilk last. Bake in unbaked pie shell 35 - 45 minutes in a 350° oven.
Combine the yeast and 2 cups of the flour in a large mixing bowl. Heat the milk, butter, sugar, cardamon, lemon zest and salt in a saucepan until warm, stirring to melt the butter. Add the milk mixture and the eggs to the yeast flour. Beat at low speed for 30 seconds, scraping the bowl constantly. Increase the speed to high and beat 3 minutes longer. Stir in enough of the remaining flour by hand to make a moderately stiff dough.
Bring sugar and Karo syrup to boiling in saucepan. Remove from heat. Stir in peanut butter. Blend well. Add Special K. Press mixture down firmly into a cake pan. Melt both kinds of chips and milk. Blend and pour over Special K mix. Sprinkle with nuts.
Preheat oven to 350°. Spray Bundt pan with nonstick spray. Put all ingredients in a mixing bowl expect pecans. Beat until well blended. Fold in pecans. Pour into pan. Bake about 1 hour and 15 minutes. Let stand in pan for 10 minutes before removing from pan. Top with Buttermilk Glaze.
Heat oven to 350°. Sift together corn meal, flour, baking soda, baking powder, salt and pepper. Combine egg and buttermilk; add dry ingredients and stir to combine. Heat butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan; pour in the batter. Cook bread on stove for about 3 minutes to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Turn the corn bread out on a rack so it doesn't get soggy as it cools.
Remove crust from bread and cut into 3 equal strips; spread with undiluted mushroom soup. Do not use heavily. Roll up bread and fasten 1/2 slice bacon with toothpick around roll. Place on cookie sheet and bake at 325° until brown, about 35 minutes. May be frozen.
Break spaghetti into 2 to 3-inch pieces. Cook, drain and rinse in cold water.
Boil chicken until done and debone. Season with salt and pepper. Mix together soup and sour cream in casserole dish. Add meat and stir well. Top with crushed crackers and pour melted margarine on top. Bake at 350° about 30 minutes.
In large bowl, sift together sugar, flour, baking powder, cocoa and salt. Dissolve soda in hot water, add along with the remaining ingredients. Beat for 2 minutes either by hand or at medium speed with mixer. Batter will be thin. Bake 40 to 45 minutes at 350°. Use 9 x 12-inch pan or one 9 x 9-inch pan and 12 cupcakes.