HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in frying pan the ketchup, onion, sugar, water and sour salt. Put in tiny meatballs and cook 1 1/2 hours. Stir occasionally with wooden spoon.
Cream oleo and sugar until light and fluffy; beat in eggs. Stir together flour, salt, soda, cinnamon, ginger and nutmeg. Combine pumpkin and buttermilk; add to creamed mixture alternately with dry ingredients, mixing well after each addition. Fold in chopped walnuts. Spoon mixture into greased and floured 6 1/2 cup ring mold; cover tightly with foil. Bake at 350° for one hour. Let stand 10 minutes. Unmold. Serve with whipped cream, if desired.
Leave margarine and cheese spread at room temperature until softened, then mix with flour. Refrigerate the dough to make it easier to work with. While it is chilling, prepare the "middles." I use stuffed olives (cut in half and blotted dry), Little Smokie sausages (cut in thirds or fourths), pecan halves, sometimes cocktail onions, whatever you like. Wrap a spoonful of the dough around each surprise and roll into a ball. At this stage, they keep very well in the refrigeartor between layers of waxed paper. When ready to bake, put them on a cookie sheet and bake about 15 minutes at 350°; they will be slightly brown on the bottom. They can be baked ahead of time, and warmed up in the microwave. These are especially good for teen-age parties; young people love guessing which surprise is inside each one. Each recipe yields about 3 dozen.
Line cookie sheet with aluminum foil. Cover completely with saltines. Melt butter and add sugar; bring to boil. Boil mixture 3 minutes (don't allow to turn golden brown). Pour mixture over saltines and bake at 400° for 7 minutes. Pour 12 ounces of chocolate morsels over. As they melt, spread them evenly with the back of spoon. Refrigerate until set; break into pieces and serve.
Prepare crust as instructed. When cool, slice bananas thinly onto crust. Mix pudding as instructed. When somewhat firm, fold in whipped cream and marshmallows and pour into pie crust over bananas. Chill for a few hours and serve. Enjoy!
Crust: Mix 1 stick melted margarine with graham cracker crumbs and press in 9 x 13-inch pan.
Use a 13 x 9-inch pan. Bake at 375° for 1 hour.
Mix all together. Bake at 350° for 20 minutes. Roll muffins in mix of cinnamon and sugar.
Pour 1/2 mixture in pan or dish. Let set, then spread sour cream over mixture. Pour other half mixture over cream. Put back in refrigerator and let set until congealed.
Brown and drain beef. Cook first five ingredients together. Mix cream cheese and sour cream together. Layer noodles, cheese mixture and beef mixture. Repeat layers and top with grated Cheddar cheese. Bake until bubbly at 350°.
Heat oven to 350°. Combine dry ingredients. Stir well. Beat in egg and vanilla with whisk. Stir in apples. When mix becomes thick, spoon it into a buttered pie plate (8 or 9-inches) evenly. Sprinkle a little sugar on top. Bake 30 minutes.
Mix all ingredients together. This recipe will marinate 50 chicken wings. You may also use chicken breasts or legs, etc. Place chicken in a covered container. Pour marinade over. Flavor improves if marinated overnight. Meat may then be baked, broiled or barbecued.
Grate potatoes and allow to drip dry in fine sieve or cloth bag. Gently press out moisture. Let the leftover liquid settle; pour off the clear liquid at top and add the sediment (starch) to grated potatoes. Stir in egg and flour and work into a moist but firm dough. If it feels too mushy, adding a bit of flour won't hurt. Transfer dough to moist board; form walnut sized balls between floured hands and cook in boiling salted water. If you want, leave the dough mushy and spoon it out of bowl with a tablespoon into the boiling water.
Pour 3 cups of sugar over pumpkin and let stand, covered, overnight. The next day, add remaining sugar and bring to boil in a heavy kettle. Reduce heat and simmer 1 1/4 hours. Add lemon slices and ginger. Simmer 1 hour more. Pack into hot, sterilized jars, leaving 1/2-inch space at top. Wipe any spills from jar rims and immediately pour 1/8-inch hot paraffin on preserves. Yield: 8 half-pint jelly glasses.
Dip both sides of pork chops in flour. Brown both sides in hot oil or Crisco in layer frypan with a lid. Drain excess oil. Fill gaps between pork chops with instant rice. Pour chicken gumbo soup and chicken broth over rice. Cover and place in a 350° oven for 45 minutes.
Mix first 3 ingredients together and pat into a buttered 13 x 9 pan.
Add water if needed. Over medium heat, saute vegetables until cooked. Peel and devein shrimp. Cut in pieces. Mix with vegetables until shrimp are pink. Add soups. Add Old Bay and pepper. Let simmer 5 minutes. Add wine. Serve over rice or grits. Serves 10.
Drain tuna. Add softened cream cheese, onion, lemon juice and horseradish. Mix well. Roll into ball and cover with nuts. Serve with crackers.
Mix together dry dressing mix, dill weed and garlic salt, then add to oil. Heat in microwave or on stove top. Put crackers and oil mixture in sealable plastic bag; toss every 20 minutes for 1 hour. Let set 3 hours. Makes 3 to 4 quarts.
Mix together. Add onion powder, salt and garlic to taste. You also can add cayenne pepper. Serve with corn chips.
Slice cucumbers in about 3/8-inch slices; slice or split regardless of size. Put in crock. Pour over salt dissolved in boiling water. Cover with cloth and let stand 1 week. A scum may arise, but no alarm if cucumbers are well covered. After 1 week, drain. Cover with boiling water and let stand 24 hours. Drain. Cover with boiling water and alum. Let stand 24 hours and drain. Make syrup with vinegar and sugar; bring to a boil. Add spices. Let stand 24 hours. Drain liquid; reheat and let stand 24 hours. Repeat process for 5 days. Repeat process and can.
Put thawed hash browns on bottom of pan. Mix other ingredients together; spread on top. Top with grated cheese and corn flakes. Bake at 300° for 1 hour.
Over medium heat, cook rice, garlic and onion. Cook ingredients in a medium skillet, until ingredients are lightly browned (must stir mixture). Add 1 good dash of Tabasco sauce while browning. Add remaining ingredients while stirring. Bring to a full boil. Place cover on top and remove from heat. Let stand for 10 minutes.
Drain fruit cocktail; add chopped bananas. Blend in bowl with Cool Whip; mix until all fruit is covered. Refrigerate 20 to 30 minutes. Serve cold.
Cook rice according to package directions. Cool. Combine cheese, peppers, onion, nuts and pimento in large bowl. Stir in rice. Combine oil, vinegar and pepper well; pour over rice mixture. Toss gently. Cover and refrigerate up to 24 hours. Serve on lettuce leaves, if desired. May be made the night before.
Cream margarine and add sugar gradually. Add unbeaten eggs one at a time. Add dry ingredients alternately with sour cream ending with dry ingredients. Add flavoring.
Roll into balls; brown in frying pan. Put into casserole dish and pour 1 can consomme soup over top. Bake at 400° for 1 hour.
Rinse broccoli under running cold water to thaw; drain thoroughly. Heat oven to 400°. Grease rectangular baking dish, 11 x 7 x 1 1/2-inches. Arrange broccoli in dish; sprinkle with 2 tablespoons cheese. Layer turkey slices on cheese. Mix milk, nutmeg and soup; spoon over turkey. Cut margarine into baking mix and 2 tablespoons cheese until crumbly; sprinkle over soup mixture. Bake uncovered until golden brown, about 25 minutes. Makes 6 servings.
Drain the beans. Put beans, water and 1/2 teaspoon of the salt into a saucepan. Bring to a boil, then lower the heat and simmer for 2 hours. Add more water as needed to just cover the beans as they are cooking. When the beans are almost done, saute the pancetta or Canadian bacon for 3 to 4 minutes. To make a sofrito, add the garlic, chili, tomato, onion and remaining 2 teaspoons salt. Simmer for 5 minutes. Add the sofrito and squash to the beans and cook, uncovered, for an additional 25 minutes, adding water as needed.
Beat egg yolks, blend with milk. Add lime juice and peel. Beat 1 egg white until stiff, fold into milk mixture. Pour into baked pastry shell. Beat 3 egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until mixture is thick and glossy. Fold in 1 teaspoon vanilla flavoring. Pile meringue on pie filling and swirl it over top bringing it out to pastry rim to seal and prevent shrinkage. Bake 15 to 20 minutes at 350°. Chill before serving.
Fry bacon until crisp; remove from drippings and set aside. Add all other ingredients, except cabbage. Cook until thickened. Add cabbage; stir, top with bacon and serve.
Cream butter and sugar. Add eggs, dry ingredients, and milk. Add remaining ingredients, stirring just enough to mix well. Drop by teaspoon onto greased cookie sheets. Bake 22-25 minutes at 300 degrees.
Brown beef and onion; drain. Pour cooked macaroni over meat. Add ketchup, salt and pepper. Stir well; add soup and mix thoroughly. Top with cheese. Put into 450° oven until cheese melts.
Bake pie shell as directed on package. Beat pudding and pie filling (dry), whipped topping mix (dry), milk and almond extract in bowl until blended. Beat on high speed until soft peaks form (about 3 minutes). Fold in cherries. Pour into pie shell. Refrigerate until firm, at least 2 hours. Top each serving with 1/2 cup reserved syrup. Serves 8.
Layer potatoes in a pan. Put in hamburger. Then put on soup. Mushrooms go on top. You cook it for 31.
Combine ingredients. Mix with mixer on medium speed. Place in 9 x 13-inch casserole dish.
Cook spaghetti, drain and pour into 2 1/2-quart casserole dish. Brown hamburger, drain. Layer over top of spaghetti. Pour both cans of soup over hamburger and smooth, covering hamburger. Top with cheese. Cook in microwave 10 minutes or until cheese melts. In oven, cook at 350° for 20 to 30 minutes.
Beat shortening with butter and sugar until fluffy. Add egg yolks one at a time, mixing well. Combine flour, salt and soda. Add flour mixture to butter mixture alternately with buttermilk. Add vanilla. Stir in coconut and walnuts. Beat egg whites until stiff. Add to batter. Grease 3 round cake pans. Pour in batter. Bake at 350° for 35 to 40 minutes. Remove from the pans and cool. Frost with Cream Cheese Frosting. Sprinkle coconut on top.
In a 2-quart casserole dish, cook bacon and onion on High for 5 minutes. Drain excess fat. Add remaining ingredients. Cover and cook on High for 8 to 10 minutes, stirring twice.
Mix all but catsup in bowl; form into loaf in the pan that can be baked in. Cover with catsup. Bake at 350° to 375° for one hour.
Dissolve jello in boiling water. Add strawberries, bananas and pecans. Pour 1/2 mixture into dish and gel. Put sour cream on top after it gels. Pour other 1/2 of mixture on top of sour cream; let gel.
Mix all ingredients. Top with shredded cheese. Bake at 375° for 20 to 30 minutes.
Dissolve Jell-O in one cup hot water. Let cool and congeal some. Add rest of ingredients and refrigerate.
Grind berries, apples and oranges. Stir in sugar and let set while dissolving jello in hot water. Chill jello until partially set. Add to fruit mixture and refrigerate to congeal.
Melt shortening with chocolate in saucepan. Combine sugar and eggs. Beat well. Stir in melted chocolate mixture. Sift together and stir in flour, baking powder and salt. Add vanilla and nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 25 minutes.
Dissolve yeast in water. Add sugar, salt, eggs, oil and 3 1/2 cups flour; beat well. Gradually add rest of flour. Knead well. Let rise until doubled (about 2 hours). Knead again a few times. Roll out to 1/4-inch thickness on floured surface and cut like dumplings. Dip each piece into melted oleo and drop into tube pan helter skelter (use 2 tube pans or can use cake pans). Let rise until doubled (about 1 hour). Bake at 350° for 30 to 40 minutes. Delicious.
Mix dry ingredients on low speed. Add vanilla, milk and butter. Mix until smooth. Add nuts and mix. Spread batter 1-inch thick in pan. Mix sugar, cocoa and water. Pour over batter and bake for 45 minutes at 350°. Serves 50.
Boil chicken until tender; cut in pieces. Preheat oven to 350°. In large mixing bowl, beat eggs slightly, then add all other ingredients (stuffing should be prepared according to package directions). Pour into a 9 x 13-inch pan. Bake for 45 minutes, or until lightly browned.
In medium bowl, stir flour, baking soda and salt; set aside. In large bowl at medium speed, beat sugar, oil and eggs until blended. Add bananas and beat well. At low speed, beat in flour mixture, just until blended. Stir in chocolate chips. Pour into loaf pans (2). Bake at 325° for 45 to 50 minutes or until pick comes out clean. Cool for 10 minutes. Remove from pans; cool on wire racks.
In a heavy 2-quart saucepan, cook the oysters in their liquor, on medium heat, until edges just begin to curl. Add butter or margarine, milk or half and half, salt and pepper to taste. Heat slowly. Do not boil. Spoon several oysters into each bowl and top with milk mixture. Sprinkle a little paprika or seafood seasoning on each serving, if desired. Serve with oyster crackers.
Preheat oven to 325°. In Dutch oven, place beef and cover with onion mix, mushroom soup and water. Cover tightly; bake 3 1/2 hours or until tender when tested with a fork. If desired, 1 hour before roast is done add one ten ounce can of water, potatoes, and carrots.
Cream sugar and Crisco. Add eggs, 2 at a time. Add flour in small amounts. Mix well. Add flavoring. Bake at 325° for 1 1/2 hours.
Spread crescent rolls on cookie sheet. Form together to make a crust. Bake according to instructions. Let cool completely. Let cream cheese soften and spread over cooled crust. Chop peppers and onions and spread over cream cheese. Sprinkle Cheddar cheese over all.
To each pound of hamburger, mix: one cup raw rice, salt and pepper. Add chopped onion, pepper and celery according to family's taste or omit this entirely. Shape into tamales. Wrap in one or more cabbage leaves; pin with a toothpick. Place the cabbage tamales gently in a cooking pot. To each pound hamburger, etc., add 1 cup catsup and 1/2 cup water. Let reach a boil, then cut heat to lowest point. Let simmer until done or 45 minutes to 1 hour. Do not stir. This 1-dish dinner is delicious served with cabbage slaw (using up remainder of cabbage) and hot corn bread or rolls.
Combine first three ingredients. Cook, stirring constantly, until candy thermometer reaches 234°. Remove from heat. Add vanilla and chips until well blended, then add marshmallow cream and walnuts. Mix well. Pour into 2 (13 x 9-inch) pans. Cool; cut into squares. Makes 6 pounds.
Mix flour, sugar and cinnamon in bowl. Combine margarine, oil, baking cocoa and water in saucepan; mix well. Bring to a rapid boil, stirring constantly. Combine buttermilk, eggs and vanilla in large mixer bowl; beat well. Add cocoa mixture alternately with flour mixture, mixing well after each addition. Pour into greased and floured 9 x 13-inch cake pan. Bake at 400° for 20 minutes. Cool in pan. Pour frosting over hot cake. May omit frosting if preferred. Yield: 15 servings.
Mix sugar, oil, eggs and vanilla. Sift together flour, baking soda, salt and cocoa. Mix with other ingredients. Add boiling water slowly. Batter will be thin. Bake in metal layer pans at 350° or large glass loaf pan at 325° about 40 minutes or until done.
Mix dry ingredients with margarine. Take out one cup of crumbs to sprinkle over the top of the cake. Add molasses, water, hot water and soda; mix thoroughly. Add reserved crumbs. Bake at 350° for 45 minutes.
Mix ingredients well and shape into loaf dish. Pour sauce over meat and bake for 1 hour at 350°. Very good.
Sprinkle half of the Cheddar cheese and cayenne pepper on each muffin half. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato slice. Broil 6 inches from heat for 4 to 5 minutes or until cheese is bubbly.
Brown chicken in a little olive oil. Saute garlic and onion. Put in all other ingredients. Simmer 5 minutes with chicken. Pour over rice.
Cook carrots until slightly crisp, about 5 minutes. Drain. Mix other ingredients together. Add carrots. Cover and store in refrigerator. Make several days ahead for best flavor. Enjoy!
Mix all ingredients except French fried onions. Put in 2-quart casserole. Bake at 350° for 30 minutes uncovered. Top with French fried onions; bake 5 to 10 more minutes. Should be bubbly.
Combine gelatin with boiling water to dissolve. Fold in all at once the strawberries, drained pineapple, bananas and walnuts. Turn half of mixture into a lightly oiled 13 x 9 x 2-inch baking dish. Refrigerate until this layer is firm. When firm, spread sour cream over first layer; gently spoon remaining strawberry mixture over sour cream. Chill until firm. Serves 12.
Beat egg white stiff but not dry. Combine milk, sugar, egg yolks and cook until it coats spoon as in custard. Pour this over jello. Stir until dissolved. Cool until almost jelled. Add beaten egg whites. Drain the pineapple; add and blend well. Fold this mixture into the whipped cream. Cut or break the cake into pieces and pour the cream mixture a fourth at a time until all is used. Refrigerate overnight. Cut into serving size. Serve with fresh strawberries or other berries. Serves 12 to 16.
Dissolve raspberry gelatin in 1 cup of hot water. Add 1/2 cup cold water. Chill until partially thickened. Fold in orange, pineapple, cranberry sauce and walnuts. Chill until firm. Makes 1 quart.
Combine in bowl, milk, egg and margarine. Add grated orange rind and juice, chopped apples and vanilla. Sift together cake flour, salt and baking powder. Stir in milk mixture with a spoon until blended.
Brown ground beef and drain. In a crock-pot, cut up cheese into chunks. Add beef, beans, relish and Worcestershire sauce. Cook on high until cheese is melted and hot. Turn to low to keep warm. Serve with tortilla chips.
Combine cucumbers, onions and salt. Let stand 2 to 3 hours. Drain. Combine seasoning with vinegar and boil. Add cucumbers and onions; heat to simmering. Pack while hot; seal immediately.
Cook potatoes in salted water in which the pepper and shrimp boil have been added, for 10 minutes. Add corn; cook 2 more minutes. Add the shrimp; boil for 4 minutes or until pink. Drain and serve with cocktail sauce.
Brown meat, onion and peppers. When peppers are tender, stir in brown gravy mix and add 1/2 pot coffee. Stir until gravy is mixed. Lightly chop tomatoes and add. Add tomato paste and beans. Add remaining 1/2 pot coffee and use chili powder to suit your taste. Bring to a boil while stirring. Reduce heat and simmer for 30 minutes. Serve with crackers.
Mix all ingredients until you can roll in your hands in 1-inch balls. Place on ungreased cookie sheet. Options: Flatten with glass dipped in sugar or thumbprint and fill with favorite jelly. Bake at 350° for approximately 20 minutes until edges are brown. Makes approximately 3 dozen cookies.
Cook macaroni; drain. Melt butter. Blend flour and salt. Stir in milk. Cook and stir until thickened. Add cheese to milk sauce. Mix macaroni and cheese sauce. Pour into greased baking pan. Bake at 350° for 50 minutes or until brown. Serves 100.
In mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla. Combine flour, baking powder and salt. Gradually add to the creamed mixture. Stir in nuts. Shape into two 7-inch rolls and wrap in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut in 1/4-inch slices. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 10 to 12 minutes.
In a large bowl, mix the flour, sugar, salt and yeast. Combine water, milk and margarine in a saucepan; heat over low heat until liquids are warm. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup of flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough (about 3 1/2 cups). Turn onto floured board and knead until elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk and shape into desired size loaves. Cover; let rise in warm place until doubled in bulk, about 1 hour. Bake in hot oven (450°) about 25 to 30 minutes. Cool.
Melt margarine and brown sugar. Boil 2 minutes, stirring continually. Then add milk. Bring to a boil, stirring constantly. Cool to lukewarm, then add gradually the powdered sugar and heat. Enough filling for 3 layer cake.
Just before cooking, remove husks and silk from corn; using small vegetable brush, remove any remaining silk. In large saucepot over medium heat, bring 1 inch of water to a boil. Reduce heat to low, cover and simmer for about 4 to 6 minutes. Drain corn. When cool enough to handle, use sharp knife to shave kernels from cob into a large bowl. Add remaining ingredients. Stir and toss to mix and coat. Cover and marinate in refrigerator at least 2 hours. Makes 8 servings.
Mix flour, salt, paprika, garlic powder and pepper in a large plastic bag; set aside. Pour evaporated milk in bowl. Dip chicken pieces in evaporated milk. Add a few pieces chicken to bag. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat Crisco oil in a large skillet. Add chicken; brown over medium-high heat. Cook over moderate heat about 25 minutes or until meat near bone is no longer pink and juices run clear, turning pieces over frequently.
Add mayonnaise and Parmesan cheese to the chopped artichoke hearts. Put into a 1-quart baking dish. Bake mixture at 350° for 20 minutes. Serve spread with rye (party) or crackers. Double recipe for crowd.
Preheat oven to 350°. In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 2 hours.
Place quart jar of water in microwave for 5 minutes. Remove, place tea bags in hot water and let seep for 5 to 10 minutes. Pour into gallon container removing tea bags and adding sugar. Chill or serve with ice.
Lay Twinkies in a deep, flat 2-quart dish. Mix gelatin as directed on package, minus 1/2 cup water. Add strawberries with juice to gelatin. Pour over Twinkies (Twinkies will float). Chill for 1/2 hour to set. Cover with layer of Cool Whip; garnish with pecans.
Brown meat and drain. Mix all ingredients in crock-pot and heat until cheese melts. Serve with tortilla chips.
Saute onions in butter in a large skillet until soft and transparent. In a shallow baking dish, arrange in layers sliced potatoes and onions, sprinkling with garlic and seasonings in between layers for best flavor. Bake at 350° for about 40 minutes. Add whipping cream all over top. Increase temperature to 400°. Bake for another 10 to 20 minutes until potatoes are soft and fork tender and slightly browned on top. Serve with barbecued meat, chicken or fish.
Heat oven to 475°. In a large bowl, mix the hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar. Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl. Put the dough on a lightly floured board. Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. Push it down and away from you with the palms of your hands. Turn the dough as you work.
Beat cake mix, oleo and 2 eggs with electric mixer. Pour into a 9 x 13-inch cake pan, greased and floured. Batter will be real stiff. Then beat cream cheese, 2 eggs, vanilla and powdered sugar with mixer and pour on top of batter in pan. Bake at 350° for about 30 to 35 minutes.
Mix well and bake at 375° for 30 to 35 minutes in a large 9 x 13-inch pan or Pyrex dish. Cut in squares to serve.
Cream all ingredients. Add flour and soda mixture. Roll into balls and dunk in sugar. Bake at 375° for 8 minutes. Press stars into cookies and return to oven for 3 minutes more.