HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Cream the shortening, peanut butter and sugars until light and fluffy. Blend in egg, vanilla and milk. Stir in dry ingredients. Roll into balls and roll in extra sugar. Bake at 375° until edges brown. While cookies cool, press a kiss firmly into each cookie until edges crack.
Prepare corn bread, using package directions. Cool and crumble. Toss in large bowl with bread cubes; set aside. Cook bacon crisp; drain. Add mushrooms, celery and onion to bacon drippings; cook about 10 minutes. Crumble bacon into bread mixture. Add vegetables with giblet broth. Stir and make moist stuffing. Makes enough for 10 to 20-pound turkey.
Combine all ingredients in saucepan. Simmer for 15 minutes or until thick and bubbly. Brush on ribs during last 15 minutes of grilling. Makes about 3/4 cup.
Combine sugar, flour, cinnamon, allspice and butter or margarine with apples and lemon juice. Place in unbaked pie shell; dot with additional butter or margarine. Place remaining pie shell on top. Cut slits for steam to escape. Bake at 400° for 50 minutes or until done.
Stir in large saucepan on top of stove the cornmeal, hot water, sugar, salt, margarine and milk. Cook over medium-high heat until well blended, about 3 or 4 minutes. Blend in beaten eggs. Cook to a full boil, reduce heat to medium and cook for 2 minutes. Pour into buttered 9 x 13-inch pan or large cast-iron skillet. Bake for 30 minutes at 425°. Spread 1 tablespoon of margarine on top. Bake for 10 minutes more.
Cream the margarine and cream cheese thoroughly. Add and blend well the flour. Press a small amount of dough into tart pans. Chilling the dough a little makes the dough handle easier.
Put the chopped tomatoes in a strainer set over a large bowl; place the bowl in the refrigerator and let the tomatoes drain for at least 30 minutes.
Mix well. Bake in large, flat pan at 350° for 1 hour. Very good cold, sliced for sandwiches.
With your paring knife, peel a 1 1/2-inch strip around the center of the apple. This band will remove about a third of the apple peel. Cut the apple in quarters. Next, slice each quarter into 3 or 4 sections.
Mix together first 3 ingredients, then add flour, salt and oats. Divide dough in half and shape each half into a roll about 1 1/2-inches in diameter. Wrap each roll in plastic wrap and chill 1 hour or longer. Slice 1/4-inch thick and place on an ungreased cookie sheet. Bake for 12 to 13 minutes at 350°. Makes 4 dozen.
Brown sausage and cook pepper until done, stirring to break up meat; drain. Cool. Measure warm water into large warm bowl. Stir in yeast until dissolved. Add sugar, salt, seasoning, margarine, 1 egg and 2 cups flour; beat until smooth. Stir in enough flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise until double, about 1 hour. Punch dough down; divide into 6 pieces. Roll each into 14 x 4-inch strips. Stir cheese into sausage; spoon down center of each strip. Pinch long edges together to form 14-inch ropes; seal. Braid 3 ropes together; seal. Repeat. Place on greased baking sheet, cover and let rise until doubled, about 45 minutes. Beat remaining egg and brush on loaves. Bake at 400° about 25 minutes. Serve warm. Refrigerate leftovers.
Marinate steak in the next 6 ingredients. Toss with forks and let stand up to 6 hours.
On each slice of bread, place 1 slice of cheese, then tomato slice, then onion slice, then pepper slice. Top with 2 to 3 half slices of bacon. Place under broiler until bacon is cooked.
Combine the first 4 ingredients in a large bowl. Scald the milk and add the shortening. Let cool slightly before adding to flour mixture. Add the egg and flour. Add more flour as needed and knead. Let rise. Roll out to oblong shape (on floured surface). Spread melted butter over rolled out surface. On top, sprinkle sugar, cinnamon and nuts. Roll up in circle. Cut every 3-inches and bake at 350° for 20 minutes. Frost when cool.
In 10-inch skillet, melt butter and add 2/3 cup sugar and slice bananas and add nuts. Mix other ingredients. Cream Crisco and sugars. Add 2 egg yolks and vanilla. Alternately add dry and milk ingredients. Blend well after each addition. Beat egg whites until stiff and fold into batter. Pour over bananas. Bake at 350° for 35 to 45 minutes.
Bone and skin chicken. Add salt and carrots in a large pot with 2 quarts water. Cook until tender. Add peas and enough water to make 2 quarts of broth. Bring to boil. Add dumplings. Cover and simmer 12 to 15 minutes. Set aside 10 minutes.
Bake at 350° for 30 minutes. Makes 3 muffins.
Spoon can of peach or apple pie filling into a 1 1/2-quart casserole. Microcook, covered, on 100% (High) for 3 to 5 minutes or until bubbly. To each serving, add 3 tablespoons of granola and a scoop of vanilla ice cream. Serves 4.
Prepare, bake and cool cake following package directions. Cut cake in half horizontally with serrated knife. Place on serving plates with cut sides up. Cut around cake 1 1/2-inches from outer edge, down 3/4-inch and through to center. Gently pull out cut cake 1 1/2-inches wide rim. Fill center hole with removed cake. Repeat for second half.
Boil chicken. Season with salt, pepper and lemon pepper marinade. Cook with lid on for about 1 hour. When tender, take out, remove skin and cut up. Cut celery very fine. Mix in salad dressing and mayonnaise. You can add a little more salt, pepper and several dashes of red pepper.
Melt butter in a 9 x 13-inch pan. Over melted butter sprinkle graham cracker crumbs. Over the top of that sprinkle coconut. Over that sprinkle chocolate chips. Over that sprinkle butterscotch chips. Over that sprinkle walnuts, then pour milk over all. Bake at 325° for 25 to 30 minutes. Let cool before cutting.
Peel and cut up eggplant; boil in small amount of water on low heat until tender. Drain and mash; add cubed cheese, salt, pepper, egg and crushed Ritz crackers. Turn into buttered casserole. Top with sliced cheese to cover. Add butter pat and bake in 375 degree oven for 20 to 30 minutes.
Mix first 4 ingredients. Put in greased pan. Sprinkle cake mix over ingredients. Melt oleo and pour over cake mix. Bake at 350° for 1 hour.
Grind apples and cranberries. Put sugar in them and set aside while fixing the other ingredients. Mix all together and freeze. Take out and cut in squares about 30 minutes before serving.
Combine flour, margarine, sugar, cinnamon and baking soda. Put half of the crumb mixture in a 13 x 9-inch pan. Spread applesauce on top. Put remaining crumb mixture on top. Sprinkle cinnamon on top. Grease and flour pans. Bake at 350° for 1 hour.
Drain hominy. Place in pan on burner with margarine. Sprinkle generously with garlic salt, simmer. Remove from heat and add sour cream and green chilies. Pour into casserole. Top with grated cheese. Cook in oven at 350° until bubbly. Great as a side dish with Mexican food.
Spray (2 to 3 short sprays) 8 or 9-inch square pan with nonstick cooking spray. Spread in bottoms and sides of pan with paper towel. Mix gelatin and water in 1 1/2 to 2-quart microwavable bowl. Microwave on High 1 1/2 minutes; stir to dissolve completely.
Press hamburger mixture into a 9 x 12-inch pan. Mix together soups and 1 soup can of milk. Pour soup mixture over hamburger. Layer Tater Tots. Bake at 350° for 1 hour.
Layer: 1/2 angel food cake, crumbled; pineapple, partially drained; strawberry pie filling; Cool Whip and chopped pecans. Then repeat layer.
Saute onion in butter; add turkey. Add pineapple juice and vinegar and simmer 10 minutes. Blend cornstarch and water chestnut juice. Pour into skillet and cook until thick. Add pineapple tidbits, tomatoes, water chestnuts and salt; simmer. Serve over rice. Serves 8. (Good way to use leftover Thanksgiving turkey.)
Combine ingredients, adding well beaten eggs last. Pour into pan in which butter has been melted. Stir until heated and put into oven. Stir occasionally as potatoes brown on sides and top. Bake at 350° until light brown and firm.
Mix together and drop in skillet by spoonfuls in hot oil. Fry until brown on each side.
Prepare the Shortcrust Pastry as directed. It is especially good (for this pie) if you use only lemon juice and Marsala instead of water to moisten it. Line a 10-inch pie dish and roll out a top crust.
Cut based potatoes into one inch cubes. Heat butter in large pan until just simmering. Add the potatoes, add salt and pepper. Brown potatoes on all sides, add chives and serve warm. Add parsley for garnish. About 6 servings.
Cut steak into thin strips. In a large skillet, brown meat in oil using high heat. Add onions; saute until tender and crisp. Blend soup, sherry, liquid from mushrooms and soy sauce. Pour over steak. Add mushrooms; reduce heat, cover and simmer for 1 hour or until steak is tender. Serve over rice.
Put water, onion, celery, pepper, 1 teaspoon salt and fryer in Dutch oven. Cook chicken. Let cool; remove fat from broth. Combine flour, soda and 1/2 teaspoon salt. Cut in margarine with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out, kneading lightly 4 to 5 times. Pat dough to 1/4-inch thickness. Pinch off 1 1/2-inch pieces and drop into boiling broth. Add chicken. Reduce heat to medium-low and cook 8 to 10 minutes, stirring occasionally.
Mix all ingredients together and put into a microwaveproof casserole, sprayed with Pam. Microwave on High for 10 minutes.
Pour boiling water on gelatin; stir and cool. Add all other ingredients except sour cream. Pour half of the mixture into a mold; refrigerate until congealed. Spread with sour cream and top with remaining gelatin mixture. Refrigerate until firm.
Beat eggs well. Mix sugar and flour together and add to eggs. Melt butter and add to egg mixture. Blend in buttermilk. Pour into pie crust. Grate nutmeg evenly on top of pie and bake at 350° for about 1 hour or until medium brown and center of pie is set.
Heat 3 tablespoons oil at high heat. Saute green pepper slices. Sprinkle on 1/2 teaspoon salt and 1/2 teaspoon Accent. Fry 2 minutes, then remove to a platter. Fry pieces of meat in small amounts until medium rare (2 to 3 minutes). Add vegetables to meat and mix well. Add 2 cups water and 4 teaspoons soy sauce to 6 teaspoons cornstarch. Pour over beef and vegetables. Stir until thick. Serve over plain white rice. Serves four people.
Cook spaghetti until tender; rinse in cold water. Saute onions in oil until clear. Add chopped chilies. Add meat (sausage and beef mixed) slowly; cook until browned. Add soup, corn, olives and mushrooms. Use all liquids. Cook together until all ingredients are well blended. Remove from heat. Add 1/2 of the cheese, grated. Mix with spaghetti. Pour the mixture into large baking dishes. Top with cheese; bake for 30 minutes at 350°. This recipe makes enough to feed the entire church (if Eddy's out of town). I'm exaggerating, but it does make lots!
Cook in a pan on stove. Add rest of ingredients. Put in crock-pot. Cook 8 hours on high. Take off lid for last 1/2 hour cooking.
Combine all ingredients in top of double boiler and heat until cheese and butter are melted. Slice rolls in halves and spread with melted mixture. Place on cookie sheet and broil until light brown. Serve hot.
Mix 1/4 cup soup, beef, bread crumbs, onion, egg, salt and pepper. Divide into 4 to 6 mounds. Flatten into circles. Turn up edge of meat to form a 1/2-inch rim. Place in shallow baking pan. Combine remaining soup and beans. Spoon into burger cups. Bake at 350° for 30 minutes.
Cream cheese to soften. Drain pineapple. Mix all ingredients together and shape into ball. Roll in finely chopped pecans. Chill in refrigerator.
Drain the pineapple, oranges and cottage cheese well. Mix together; sprinkle the dry Jell-O over the fruit. Stir well. Fold in the Cool Whip. Let chill before serving. Do not substitute crushed pineapple for chunk.
Cook rice by directions on box. Saute onion in margarine. Mix all ingredients together. Pour into a 3-quart casserole and heat for 25 to 30 minutes at 350°.
Preheat oven to 375°. Measure and put into mixing bowl, the shortening, sugar, brown sugar, egg and vanilla. Mix all ingredients thoroughly. Sift the flour; measure. Add soda and salt; sift all again. Add to shortening mixture; add chocolate chips. Drop by teaspoon on cookie sheet; bake 8 minutes. Don't overbake. Makes about 3 dozen.
Mix sugar, eggs and butter. Add milk and vanilla. Stir in mashed potatoes. Mix 3 1/2 cups flour, baking powder and salt; mix in. Add more flour, if needed (up to 5 cups). Dough should be stiff. Roll 1 to 1 1/2-inches thick, cut out and cook in deep fryer. Makes about 40 to 50 donuts.
My sweet potato, do you carrot for me? You are the apple of my eye with your radish hair and turnip nose. My heart beets for you. My love for you is as strong as onions. If we cantaloupe, lettuce marry, and we will be a happy pear.
Preheat oven to 400°. Cook and mash potatoes. Add the sour cream, salt, dash of pepper, sugar and margarine. Add enough milk to bring to proper consistency and beat until fluffy. Add dill seed, chopped chives and cooked spinach. Place in greased casserole and top with Cheddar cheese. Bake for 20 minutes. May be made ahead and refrigerated. Or double recipe and freeze part.
Empty bean dip into a bowl. In a separate bowl mash avocados, lemon juice and seasonings to taste. Layer on the top of bean dip. For 3rd layer, mix together sour cream, mayonnaise and taco seasoning. Spread on top of avocados. Add green onions, tomatoes, cheese and then black olives. Serve with chips.
Melt butter. Add cocoa and buttermilk. Bring just to a boil, then add sifted sugar and vanilla. Stir until smooth.
Simmer the ground beef, kidney beans and taco seasoning for 10 minutes. Chop the lettuce, tomatoes and onion into small pieces. Mix all above with the crushed chips, cheese and dressing. Serve immediately with salsa or sour cream. Serves 12 (or 6 with Eddy!).
Drain canned pineapple. Mix thoroughly the flour and sugar together. Mix pineapple with flour and sugar mixture. Pour into casserole dish. Melt 1 stick margarine. Crumble 1 pack of Town House crackers or Ritz crackers into margarine. Sprinkle on top of pineapple. Bake for 30 minutes in a preheated 350° oven.
Mix all together; pour melted chocolate over all and turn onto waxed paper until cool. Break apart and enjoy. Do not seal in container.
Add these to the flour and sift together, 1 teaspoon soda, 1/2 teaspoon salt and 1/2 teaspoon baking powder. Mix all together. Bake at 350° for 12 minutes.
Cook celery in 1/2 cup water in frypan. When water is gone, fry hamburger in chunks. Add onion so it partially cooks. Add rest of ingredients, including water. Bring to a boil.
Cook squash in boiling water for 10 to 15 minutes or until tender. Drain; mash enough squash to measure 2 cups. Reserve any leftover for use in other recipes. Combine 2 cups squash with egg. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onions; stir until blended. Drop mixture by teaspoonful into hot oil. Cook until golden brown, turning only once.
Make into a roll; stretch up to your wrist. Dip a tablespoon in hot water and cut off the dumplings, about 12. Put on a tight-fitting top and let boil 20 minutes before removing the top. If for chicken soup, leave out the sugar. It may be used for fruit (berries, peaches, etc.). Requires at least 1 quart of boiling liquid with fruit. Do not raise lid until done.
Fry hamburger with salt, pepper and onions. Drain grease and add Worcestershire sauce, sugar, catsup, mustard and mushroom soup. Heat and serve over steamed rice.
Combine potatoes, butter, onion, soup, sour cream and cheese. Stir well. Spoon into greased 2 1/2-quart casserole. Bake at 350° for 50 minutes, until bubbles in middle. May also be topped with crushed potato chips. Serves 12.
Cook butter, liver and gizzard together in small frying pan. Cut up celery and onions. Mix together with the bread crumbs, sage, salt, pepper and milk to your taste.
Cream sugar and butter together. Mix well. Add eggs, mix well then add mashed banana, flour, soda and salt. Add to mixture, a little at a time, then add chocolate chips, cherries, nuts and some cherry juice (1/4 cup). Bake at 350° for 35 to 45 minutes.
Toss salad greens, oil, vinegar, salt and pepper. Add remaining ingredients. Toss. Makes 4 servings.
In skillet, brown chops. In 10-inch baking dish, combine beans and cinnamon. Top with pork chops. Cover and bake at 350° for 30 minutes. Combine sugar and cloves. Top pork chops with apples. Sprinkle with sugar mixture. Bake, uncovered, for 15 minutes or until apples are soft.
Skin chicken breasts and cut each into 6 or 8 pieces. Marinate overnight in buttermilk, garlic powder, salt and pepper. Roll in flour and fry in deep fat for 12 minutes. Serves 8.
Slice cucumbers either with or without peeling left on. Mix in separate bowl milk, Miracle Whip and pepper. Pour over cucumbers; mix until cukes are well coated. Let set in refrigerator for 2 hours to allow cukes to weep, before serving.
Drain olives, reserving liquid. Layer half of the olives and next 4 ingredients in olive jar. Repeat layers. Pour lemon juice into jar. Add enough reserved olive liquid to fill jar. Screw on lid. Chill at least 8 hours. Store in refrigerator up to 2 weeks. Yields about 32 appetizer servings.
Combine flour, the first teaspoon of salt and pepper. Coat meat with flour mixture.
Cut up chicken. Mix all ingredients. Place in baking dish. Sprinkle with grated cheese. Drizzle with 1/4 cup oil. Cover with foil. Bake at 350° for 1/2 hour. Remove foil. Cook 1/2 hour more until golden brown. May add peas if desired.
Combine cream cheese and peanut butter in a large bowl. Beat with electric mixer until combined. Add powdered sugar and milk; beat until combined. Fold in Cool Whip. Spoon into pie shell. If desired, sprinkle with coarsely chopped peanuts. Cover; chill in the freezer for at least 15 minutes.
Grate potatoes and onion. Cook 20 minutes with water and ham. Add remaining ingredients. Simmer 2 hour. Add salt and pepper to taste. Serve hot with crackers of your choice.
Peel and slice potatoes. Boil until tender. Mix the soup and milk, set aside. Place a layer of potatoes in a greased 2-quart casserole. Top with a layer of grated cheese and a layer of soup mixture. Repeat until all ingredients are used. Bake at 350° for 30 to 45 minutes.
Slice the boiled potatoes and arrange in layers in a buttered dish, alternating with brown sugar and dots of butter and orange slices. Add just enough water to make a thick syrup. Good served with ham or game.
To prepare asparagus for cooking, hold the base of the stalk and snap off the end where it seems to break naturally. The end removed is the tough part. The remaining stalk should be tender after cooking. Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cover and cook in small amount of boiling water 4 minutes or until crisp-tender. Drain. Arrange on serving platter and keep warm.
Pour croutons on bottom of a greased 9 x 13-inch pan or dish. Brown sausage and onion and add to the top of that. Then break up broccoli and add all over that; put cheese on top. Beat egg and milk and pour evenly all over top. Bake approximately 1/2 hour at 350°.
Spray a 13 x 9-inch pan with Pam. Dump pineapple in pan and spread evenly. Dump blueberry pie filling evenly on top of the pineapple. Sprinkle dry cake mix on this. Sprinkle on pecans. Drizzle melted margarine over the top. Bake at 350° for 30 minutes.
Cook onion and celery until tender. Cook rice with water and salt for 14 minutes (until done). Mix all ingredients. Bake at 350° for 45 minutes.
Soften cream cheese and beat in Jell-O until smooth. Add pineapple, carrots and nuts.
Melt butter. Add brown sugar and salt; stir until mixed. Slowly add milk, stirring constantly. Cook and stir over medium heat until candy reaches 245° (about 12 to 15 minutes). Remove from heat. Stir in vanilla. Pour into buttered 9 x 13-inch pan. Cool and cut. Wrap in wax paper.
Brown hamburger; drain. In a large saucepan mix Velveeta cheese, garlic powder, tomato juice, green chilies and jalapeno peppers. Melt over low heat; then add hamburger. Serve hot, room temperature or cold with tortilla chips or corn chips. Store in refrigerator.
Mix flour, soda and salt. Cream butter, sugars and vanilla. Add eggs. Gradually add dry ingredients. Last, stir in chocolate chips and nuts. Spread into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 to 25 minutes.
Cream shortening and sugars. Add egg, vanilla and juice; mix thoroughly. Sift flour, salt and soda; stir into mixture. Mix crushed pineapple into mixture, then mix in the oatmeal. Let dough stand 30 minutes before dropping by teaspoonfuls on well-greased cookie sheet. Bake at 350° for 12 minutes. Makes about 5 dozen; standing time allows the oatmeal to absorb the juice.
Bake potatoes and halve them. Scoop out and mash potatoes while still hot, adding first the butter and then other ingredients and mix well. Refill potato skins and bake for 20 minutes at 400°. Garnish with parsley.
Mix first 7 ingredients. Fold in eggs; put in baking dish. Cover with potato chips. Bake at 400° for 25 minutes.
In a large mixing bowl, combine the sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layers two times, ending with pudding mixture. Chill thoroughly and garnish as desired. Refrigerate leftovers. Makes 8 to 10 servings.
Bake Duncan Hines cake mix in two 9-inch pans according to instructions on cake mix box; bake about 25 minutes at 350°.
Lightly butter a baking dish and place apple slices inside. (Apples may be peeled and sliced, or sliced with the skins on.) Sprinkle salt over apples.
Place all ingredients in large kettle. Bring to a boil and simmer 15 minutes. Pour into jars and seal.
Cream together cream cheese, sugar and vanilla. Fold in whipped topping. Mix with cake cubes and spread in bottom of 9 x 13-inch pan. Mix together strawberries, glaze and sugar. Spread on top of cake mixture. Chill.
Chop the cabbage into bite sized pieces and parboil in 1 cup of water for 10 minutes in a covered pan. Drain off water. Make a white sauce by melting the butter and adding the flour and mixing well. Add milk. Cool until thick. Add the salt and pepper. Pour a little of the white sauce in a buttered casserole. Put the cabbage over the sauce. Pour the remainder of the sauce over the cabbage. Top with grated cheese. Bake 1/2 hour at 350°.
Bring water to boil for pasta. Shell and devein shrimp. Cook pasta. In saucepan combine ginger, garlic, soy sauce, sesame oil, brown sugar, chutney, seeds and chilies. Simmer for 3 minutes. Whisk rice vinegar into sauce. Add shrimp and cook for 8-10 minutes. Spoon shrimp and sauce over pasta. Serves 4.
Heat all ingredients until thick. Cool. Knead. Add coloring. Good project to let kids help make their own play things.
Mix pudding with milk, using hand mixer. Add all of the Cool Whip. Use a large, deep bowl because this makes a lot of banana pudding. Put a small amount of pudding in bottom of bowl. Then put a layer of vanilla wafers. Slice bananas over crackers. Put another layer of wafers over bananas and top with 1/2 of the pudding. Start your layers over and use the remaining ingredients, ending with pudding mixture. Chill for several hours before serving.
Brown beef; drain. Add taco mix; follow package directions. Place one can of crescents in the bottom of a 9 x 12-inch casserole dish. Press perforations together. Crumble seasoned beef on top of crescents. Add shredded cheese and chopped vegetables. Top with the second can of crescents. Bake at 375° for 15 to 20 minutes. Serve with salsa and sour cream.