HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in blender. Mix until thoroughly blended. Pour into a 10-inch greased and floured pie plate. Bake at 350° for one hour or until inserted knife comes out clean. Results will be a crust, filling and topping. Be sure to use a 10-inch pie plate.
Dissolve yeast in water. Cut flour, sugar and oleo together to make coarse crumbs. Mix the eggs and yeast into crumb mixture. Refrigerate overnight. Roll out and pat on a mixture of 1 cup brown sugar and 1 tablespoon cinnamon. Roll jelly roll fashion. Slice into cookies. Bake at 350° for 10 to 12 minutes. Frost as desired.
Heat a large heavy skillet over medium heat. On each slice of ham, sprinkle 1/4 teaspoon of sugar. Place a ham slice in skillet, sugar side down. Cook until brown. Turn and sprinkle 1/4 teaspoon sugar on second side. Repeat with remaining ham slices and sugar. Remove ham and keep warm.
Mix ingredients together; pour into dish. Chop tomatoes and drain. Chop green onions and slice black olives; put on top of mixture. Top with grated cheese. May add jalapeno peppers. If desired, serve with corn chips.
Cream oleo and sugar; blend in flour until smooth. Add vanilla and nuts. Shape mixture into fingers or small balls. Bake on ungreased cookie sheet at 325° for 20 to 25 minutes. Do not let cookies get too brown for they will taste scorched. Remove from cookie sheet and roll in powdered sugar.
Cream until smooth. Press rolls onto cookie sheet (1 package). Spread cream mixture over top. Smooth second package of rolls on top of this; crimp edges. Bake at 350° for 10 to 12 minutes, until brown. Sprinkle with sugar and cinnamon. Cut into squares.
Cream cheese in mixer. Add remaining ingredients except blueberries. Mix on medium speed for 4 minutes. Fold in blueberries. (Drain blueberries on paper towels and pat dry.) Put in tube or Bundt pan. Bake at 325° for 1 hour and 5 minutes.
Mix sugar, water, vinegar and oil in a small saucepan. Bring to a rapid boil, stirring constantly. Cool completely. Mix the vegetables with cooled dressing and refrigerate.
Beat eggs; add sugar and salt. Stir in hot milk and cook in top of double boiler. Stir until mixture coats a spoon. Remove from heat; add vanilla and nutmeg. Chill. Good on sliced pound cake.
In large saucepan, melt butterscotch morsels and peanut butter over very low heat, stirring constantly until smooth. Stir in cereal. Press 1/2 of mixture in a buttered 8 x 8 x 2-inch pan or dish. Chill. Set remaining mixture aside. Melt over hot water (not boiling) the semi-sweet chocolate morsels, sugar, margarine and water, stirring constantly until smooth. Spread over chilled cereal mixture. Spread remaining cereal evenly on top. Press in gently. Chill until firm (1 hour). Makes 25 squares.
Heat oven to 375°. Grease or line a 15 x 10 x 1-inch baking pan or 13 x 9-inch pan with foil. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375° for 45 to 60 minutes or until chicken is tender and golden brown. Makes 4 to 5 servings.
Start with the garlic. Peel all the cloves of an entire head! Whatever the chemistry of this recipe, it does not end up being garlicky and the whole cloves in the finished product are a sweet edible vegetable.
Brown chicken in small amount of oil and margarine; remove from pan. Add celery, onion and green pepper to drippings and saute. Add rice and saute, stirring constantly until slightly translucent. Add can of tomatoes that have been blenderized for just a few seconds, water and chicken bouillon. Arrange chicken down into rice, cover and bake at 350° until rice is almost done. Spread defrosted peas over casserole and continue to cook for at least 10 minutes. (I prefer to use boneless chicken breasts or tenders.)
Brown beef and onion. Add other ingredients. Heat until well mixed. Place in a casserole dish. Place cheese slices on top. Bake at 350° for 30 minutes.
Line the bottom of a 9 x 13-inch pan with graham crackers. Prepare pudding with the 3 cups of milk. Fold in Cool Whip. Pour mixture over graham crackers and top with another layer of graham crackers. Pour a layer of pie filling on next, to complete the dessert. Refrigerate overnight. Keeps well.
Mix all together well. Pour into 9 x 13 pan that has been well-greased. Bake in 400° oven for 20 to 25 minutes or until brown on top.
Rub goose with salt and place on rack in shallow pan. Roast in moderate gas oven (325°) for 25 minutes per pound. After goose has roasted about 1 hour, prick skin so fat will run out. Pour off fat as it accumulates. If dressing is desired, follow directions for Stuffed Roast Duck.
Cut up fruit and take out seeds or pits. Put fruit into crust. Mix Cool Whip with fruit. Decorate the top with extra fruit. Chill in refrigerator and enjoy.
*Use large can of pumpkin. It makes 3 batches. Just triple recipe.
Combine yeast and water; let stand 5 minutes. Add buttermilk (I warm buttermilk). Set aside. Mix dry ingredients. Add yeast and buttermilk. Mix and turn out on floured board. Knead 4 or 5 times. Roll 1/2-inch thick. Cut with round cutter. Bake at 450° for 10 minutes.
Mix first 8 ingredients; place in Pyrex dish. Add crackers, margarine and almonds on top. Bake at 350° for 45 minutes.
Saute onion in oil; add to tomato sauce. Wash and dry eggplant; cut ends off. Make 1/4-inch round slices. Spread on platter; salt it. Let stay for 1/2 hour. Dry slices with paper towel. Put some flour in paper bag; add slices, then shake excess off. Dip both sides in beaten egg and saute in hot oil quickly until brown on both sides. Cover bottom of baking pan with some sauce. Arrange slices overlapping in layers. Cover each layer with sauce and grated cheese. On top layer add a little oregano. Cover with foil. Bake 30 minutes at 350°.
Cook macaroni as label directs; drain. Rinse with cold water. In a large bowl, combine mayonnaise, Italian dressing and mustard; mix well. Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna in large pieces and macaroni. Toss to mix well. Turn into salad bowl. Refrigerate, covered, until well chilled, about 4 hours.
Combine flours in a large bowl. Set aside three cups. Sprinkle yeast over 1/2 c warm water. Stir until softened, set aside. In large mixing bowl stir together reserved 3 c flour mixture, cocoa, caraway seeds, salt and instant coffee. Heat in a saucepan, 2 c water, honey, vinegar and butter until just warm. Butter does not need to be completely melted. Blend well with cocoa mixture. Add yeast, stir until thoroughly mixed. Stir in enough additional flour, 1 c at a time until dough no longer clings to sides of bowl.
Put all ingredients into a bowl and mix with an electric mixer. Pour into 2 unbaked pie shells. Bake at 350° for 1/2 hour or more if it is still jiggly in the center. Cool. Serve with whipped topping, if desired.
Grease an 8 x 8 x 2-inch pan. Start oven 10 minutes before baking; set to moderate (350°). Sift flour, measure, resift 3 times with next 3 ingredients, the last time into a 3-quart mixing bowl or the large mixer bowl. Add butter, eggs and vanilla. Use wooden spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed on mixer. Clean off beater and remove. Stir in nuts with a wooden spoon until just distributed. Turn into prepared pan and spread out to even thickness. Bake 20 to 22 minutes or until barely done. Mark, cool in pan on cake rack, then cut and store like brownies. Makes 16 (2-inch) brownies.
Mix bananas, sugar, eggs and shortening in mixing bowl and set aside. Sift flour, salt, baking soda and baking powder. Add flour mixture and buttermilk alternately to fruit batter. Add vanilla and pecans. Bake at 350° until toothpick inserted in center comes out clean.
Beat eggs. Add rest of ingredients and stir by hand. Grease cookie sheets. Spoon in six portions (divide in six portions on sheets in sort of loaf shape). Bake at 350° for 15 minutes. Take out of oven. Slice and put back in oven for 10 minutes.
Combine vegetables and chilies in large bowl. Combine remaining ingredients; beat until blended well. Pour over vegetables and toss lightly. Cover and chill 6 to 8 hours. Stir gently before serving. Makes 6 to 8 servings.
Melt butter in iron skillet or heavy pot. Saute onions, garlic, green pepper and celery until onions are clear. Add 1/8 cup water and simmer covered until vegetables are tender (about 15 minutes). Add crayfish fat and cook covered for 15 minutes on very low heat. Stir occasionally. Add tails and other seasonings. Cook 15 minutes. Add green onions and parsley and cook 5 minutes for seasoning to blend. Makes 4-5 servings. Serve with rice. Can add 1 tablespoon of flour to thicken.
In a saucepan, melt margarine. Add onion and cook until softened. Add the water and the chicken bouillon and bring to a boil. Mix the cornstarch with the milk and add it to the broth together with the salt and carrots. Lower the heat and simmer, stirring constantly, until it thickens and boils. Garnish with Parmesan cheese and croutons, if desired. Makes 5 servings.
In a large skillet, heat olive oil (low-fat, saute in water). Saute garlic for a minute, then add pecans and pumpkin seeds. Saute until pecans begin to become soft (pumpkin seeds will pop and puff up). Add cooked rice and mix well; continue to saute. Add about a tablespoon of water and soy sauce. Add onion powder. Mix well and cook until heated through. Serve immediately. Serve with favorite vegetables on side or on top.
Cook spinach; drain. Reserve 1/2 cup of juice. Make sauce of margarine, flour, milk and spinach liquid. Combine all ingredients in casserole and top with toast crumbs. Bake 30 minutes at 400°.
Combine flour, sugar and salt in a mixing bowl. Make hole in center and add eggs, shortening, buttermilk, soda and vanilla. Mix together as you would biscuits. Chill dough for 1 hour. Roll 3/8-inch thick on generously floured board. Cut with 3-inch cutter and bake at 425°. Yields 6 to 7 dozen.
Cut shortening into flour, salt, sugar and baking powder. Add milk and beat until smooth. Spread on top of sugared fruit and bake about 45 minutes.
Boil zucchini. Saute carrot and onion in butter until soft. Add soup and cream; add 3 cups croutons and zucchini, stirring gently. Place in greased casserole. Put remaining croutons in butter. Sprinkle on top. Bake 30 minutes at 350°.
Beat yogurt with a fork until smooth. Add salt, sugar, red pepper and black pepper. Mix well. Add cucumber and onions; mix. Serve well chilled or at room temperature as desired.
In a small saucepan mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside and cool. Cook macaroni according to package directions. Combine cooked mixture with macaroni. Cover and place in refrigerator until chilled. Combine drained fruit, whipped topping and marshmallows. Stir lightly. Chill at least 1 hour before serving.
Combine vinegar, oil, salt, pepper and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Cool. Combine vegetables and stir into vinegar mixture. Cover and place in refrigerator for 12 hours. Stir occasionally.
Mix all ingredients in skillet. Cover and cook 5 minutes, stirring occasionally. Serve immediately.
Sift together cornmeal, flour, salt, pepper and sugar. Add onions, buttermilk and juice from corn. Mix well. Add butter and egg. Drop by small tablespoons into 370° deep fat (or oil). Cook until golden brown.
Heat oven to 350°. In ungreased square pan (9 x 9 x 2-inch) stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in oil, milk and vanilla with a fork, stirring until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Do not stir. Bake 40 minutes.
Brown ground beef, drain fat; add onion and cook until tender. Put remaining ingredients in a large bean pot or 2-quart casserole. Stir in the beef and onion. Bake at 400° for 30 minutes.
In an electric skillet, fry bacon until crisp. Remove bacon. In the bacon grease, brown the hamburger and onion. Add tomatoes, water and noodles. Salt, pepper and add chili powder to taste. Crumble the bacon and add to the other ingredients. Place lid on the skillet and simmer 40 minutes. You may have to add extra water if the tomatoes are not real juicy.
Pound veal until thin. Sprinkle meat with lemon juice on both sides. Let stand for 30 minutes. Season with salt and pepper. Blend eggs, water and oil. Combine bread crumbs and Parmesan cheese; set aside. Coat veal with flour, egg mixture and then cheese with bread crumbs. Fry in margarine or oil.
Combine buttermilk and soy sauce in large bowl. Mix together well and set aside. In large bag, combine cornmeal, flour, lemon pepper, seasoned pepper, seasoned salt and table salt. Shake well to mix ingredients. Dip crappie fillets in buttermilk mixture and then in bag. Shake well to coat fillets. Deep-fry in peanut oil until golden brown.
In a soup pot or Dutch oven, brown vermicelli in hot oil. Add onion and garlic. Saute until onion is tender. Add peas and carrots, tomatoes with their liquid, green chilies, chicken broth and mushrooms. Cover and simmer 10 minutes. Garnish each serving with parsley.
Add seasoning to melted butter. Stir in sherry; toss with bread crumbs. Place shrimp in four baking dishes. Spoon buttered crumbs over each to form crust. Bake 20 to 25 minutes at 325°. Sprinkle with parsley and serve.
Split chicken breasts almost through. Stuff with ham slices and 1 slice of Mozzarella cheese. Secure with toothpick. Dip in beaten egg and cracker crumbs. Melt margarine in dish. Place chicken in this and bake until done.
Add yeast and sugar to warm water to dissolve yeast. Add to all other ingredients and mix. Roll out on floured paper to 1/4 inch thick. Spread melted butter on half of the dough, then fold over and cut. Put biscuits on buttered pan and put melted butter on top of biscuits. Let rise at least a half hour before baking. Bake at 150° for 15 to 20 minutes.
Place milk, butter and flour into a saucepan and slowly bring to a boil, stirring frequently until mixture becomes thick. Add 4 tablespoons finely grated cheese and 4 well beaten yolks to the mixture; season with salt and pepper, stir and add 4 egg whites stiffly whipped into mixture. Place in souffle dish and dust with bread crumbs. Add lemon juice and bake at 400° for 30 minutes.
Wash beans until clean of any dirt or spray that may have been used on them. String and break green beans. The fuller or more mature the beans are, the better for pickling. Wash beans again to make sure they are clean enough to eat. Using a large open pan, cook beans by covering them with water in the pan. Cook until their color changes and they are tender when tested with a fork. Let cool. Drain the water off. Pack into a stone churn in approximately 2-inch layers. On top of each layer, sprinkle heavily with salt, approximately 3 tablespoons of salt per layer of beans. Use all the beans and fill churn as full as possible. Top the beans with a saucer turned upside-down and a clean rock from the creek on top of the saucer to keep it weighted down. Tie a clean cloth around the top of the churn and put a lid or a heavy plate on top of cloth. This protects the brine from gnats, also known as Lewis Grizzard's fruit flies which people in the south inherited.
Dissolve jello in 1 cup boiling water. Combine lemonade and juices; chill. When ready to serve, add ginger ale, cherries and sliced fruit.
Brown ground beef and onions. Drain off fat. Put back on the stove. Add tomato sauce and ketchup. Simmer for 10 minutes.
Heat oven to 425°. Prepare pie crust for 9-inch pie. In skillet, brown meats and drain. Stir in 1 teaspoon salt, oregano, pepper, bread crumbs, tomato sauce, onion and green pepper. Pour into shell. Mix together 1 egg, 1/4 cup milk, 1/2 teaspoon salt, Worcestershire sauce and shredded cheese. Pour this mixture over meat mixture and bake for 30 minutes. Preparation time 1 hour. Serves 4.
Combine flour and salt; mix well. Cut Crisco into flour with pastry blender. Add water and mix well and shape into ball. Divide into 6 portions. Roll out on floured board, large enough to cover cored apple completely. Place a peeled and cored apple onto prepared crust. Into center of apple fill with sugar, cinnamon and a dab of butter. Fold up crust to center of apple, dab with water to make crust thick. Bake in oven approximately 45 minutes at 400° or until lightly browned.
Put all ingredients in crock-pot. Cover and cook on low for 10 to 12 hours or high 5 to 6 hours. Makes 2 1/2 quarts; 10 servings.
Mix dry ingredients, then add remaining ingredients. Bake at 350° for 40 to 45 minutes.
Combine 2 tablespoons sugar and cornstarch. Mix and add water. Cook in microwave until it thickens; cool. Beat egg whites, salt and vanilla until soft peaks form. Beating at high speed, gradually add 6 tablespoons sugar and the cornstarch mixture. Beat until stiff peaks form. Spoon on pie filling. Seal to edge. Bake at 350° for 10 to 15 minutes, then bake at 400° for 4 minutes.
Cube six slices of bread. Place half in bottom of an 8 x 8-inch baking dish. (I usually spray with Pam first.) Combine chicken, vegetables, mayonnaise and seasonings. Spoon over bread cubes. Sprinkle remaining bread cubes over mixture. Combine eggs and milk; pour over all. Cover and chill overnight. Spoon soup over strata. Butter remaining two slices of bread and cube. Sprinkle cheese over the top during the last few minutes. Serves 6. May be doubled and made in a 9 x 13-inch pan.
In large bowl, combine rice, Swiss cheese, flour, broccoli, mushrooms and onions. Place in 10-inch pie plate sprayed with vegetable oil spray. Top vegetable mixture with red pepper slices.
Place wings on baking pan. Cook at 250° to 350°, until partially cooked. Drain and add sauce to wings. Put back in oven; finish cooking. Allow sauce to thicken.
Mix first 5 ingredients. Add scalded milk and butter. Add cinnamon. (You may wish to add a dash of nutmeg.) Pour into 1 1/2-quart casserole dish. Bake at 350° for about 1 hour or until mixture is firm. Makes 6 servings.
Mix all ingredients and pour into pie shells. Melt 1/2 stick margarine and spoon on top of pies. Bake at 350° until golden brown.
Melt cream cheese in top of double boiler. Stir in soup and crabmeat. Combine water and gelatine; let stand 1 minute. Mix gelatine with mayonnaise and onion. Add to crab mixture. Pour into lightly oiled mold. Refrigerate several hours or until firm. Unmold and serve with crackers.
Brown meat in large pot; drain well. Add cans of vegetables, undrained. Bring to boil, stirring to avoid sticking. Reduce heat to simmer. Cook at least 30 minutes. Serve with cornbread for delicious lunch. Put leftover soup in Ziploc bags (when cool) and freeze.
Boil skinned chicken until meat falls from the bone. Chop chicken. Save 2 cups of broth and mix with flour and cook until thickened. Add celery soup and blend. Add chopped chicken, vegetables and pepper and salt. Place in casserole.
Soften cream cheese at room temperature. Drain crushed pineapple, chopped nuts (very fine), chopped onions (very fine), chopped peppers (very fine). Mix all ingredients together as a dip or as a cheese ball. Refrigerate until chilled about 1 hour or 2 before serving.
Mix first 7 ingredients thoroughly; let set overnight. To serve, carve out round bread. Place dip inside. Serve with the remaining bread and vegetables.
Cook broccoli and cauliflower. Layer a thin layer of rice on bottom of 9 x 13-inch baking dish. Then layer with chicken. Then layer with broccoli and cauliflower. Mix milk with both cans of soup and pour on top of everything (you can add a thin layer of rice before pouring on the soup). Sprinkle bread crumbs on top, then cover with grated cheese. Bake at 300° for 2 hours. (It tastes better when cheese is melted slowly.)
Melt together chips, peanut butter and oleo. In large bowl, pour in Rice Chex and then pour melted mixture over it and stir until all coated. Pour in powdered sugar and shake in covered bowl until coated.
Mix together and shape into loaf. Bake at 350° for 1 1/2 to 2 hours.
Cook pasta. In small bowl, whisk together oil, vinegar, sugar and seasoning. In large serving bowl, combine pasta, dressing and remaining ingredients. Cover and refrigerate.
Cook pasta according to package directions. Mix with spice, dressing, cucumbers and tomatoes. Refrigerate and serve cold. Serves 8 to 10.
Brown onion and meat; arrange in layers with tortillas and cheese. Put beans in center and arrange another layer of meat, onion, tortillas and cheese. Then mix soup and tomatoes and pour over the top. Bake in 350° oven about 1 hour.
Mix all ingredients together, pour into oblong Pyrex dish. Put in refrigerator and let it set overnight.
Place all except half of the milk in a jar and shake vigorously until well mixed. Add rest of milk and shake again lightly. Good for frying squash, green tomatoes, okra, onion rings, apple rings, etc. Before frying, shake the vegetable, etc., in small bag of flour. Dip in batter and fry in deep fat until brown.
Brown the meat; add boiling water, bouillon cubes, soy sauce and molasses. Mix cornstarch and cold water together; add to meat mixture, stirring until thickened. Add celery and onion; cover and cook for 1 hour, stirring occasionally. Serve over hot rice or Chinese noodles.
Combine all ingredients up until olive oil. Form into 4 cakes and coat with corn meal. Heat oil - when hot add crab cakes and cook 3-4 minutes on each side. Serve immediately, or loosely cover and transfer to a warm oven.
In large salad bowl, toss lettuce, celery, onions and chicken; add wontons, sesame seed and almonds and toss lightly. Dress with Oriental Salad Dressing.
Chop and drain vegetables. Dissolve gelatin in cold water and add boiling water. Let cool. Fold in vegetables and mayonnaise.
Put burritos in a long baking pan for 20 minutes at 350°. Turn over before 20 minutes is up. While you are waiting, mix salsa and soup together in a large bowl. When 20 minutes is up, pour the salsa and soup mixture over burritos. Put grated cheese and green onions all over the burritos. Bake until cheese is melted and mixture is bubbling at 350°.
Mix all ingredients together. Form into balls and place on cookie sheet. Chill at least 2 hours or store in freezer until needed. Bake at 350° for 15 minutes. Good hot or cold.
Melt chocolate over lukewarm water in double boiler. Add vanilla, nuts and corn flakes and mix well. Drop by spoonful on waxed paper. Let stand until set. Yield: 48 cookies.
Bring raisins and water to a boil; boil for a few minutes, then cool. Beat together eggs, sugar and salt. Add raisins and water mixture and soda in buttermilk to egg mixture. Stir in All-Bran, oatmeal and flour. Put in greased pan. Bake 350 degrees for 1 hour.
Melt sugar and water, add nuts and salt and food color. At medium heat cook until liquid disappears while watching and stirring. Spread on baking sheet and put in oven at 3350 degrees until dry. Check after 10 minutes. Stir and carefully life from foil and return to oven if not dry. When dry, allow to cool and store in a tight jar.
Bring oil, vinegar and Worcestershire to a boil, add peas and soup and bring to a boil again. Remove from heat, add remaining ingredients. Store in refrigerator. Serve hot or cold as a dip.
Mix peanut butter, powdered sugar, margarine and crumbs together; pat firmly into a 7 x 12-inch pan (or 8 or 9-inch square pan). Melt chocolate chips; spread over bars. Makes 20 to 25 squares.
Clean mushrooms and remove stems. Chop stems and add to sausage and Cheddar cheese; mix well. Roll small amount sausage mixture and place in mushroom caps. Place on baking pan and bake at 400° for approximately 15 to 20 minutes or until sausage is cooked through.
Cream butter, sugar and eggs. Mix flour, salt and spices. Mix alternately with water into butter mixture, then fold in raisins, apple, nuts and candy. This makes a big cake. Bake in a tube pan in a 350° oven; start checking after 45 minutes.