HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine with sugar. Add egg and vanilla. Stir in all other ingredients. Mix until completely blended. You may need to finish mixing with your hands - mix to smooth dough. Shape into walnut-sized balls. Place 2 inches apart on greased cookie sheets. Bake at 375° for 12 to 14 minutes, until tops are slightly brown. Cool 5 minutes on baking sheet. Remove to rack to cool. Makes 2 1/2 dozen cookies.
Mix beef, rice, onions and seasonings. Form into small balls. Fry in hot Wesson oil, turning frequently until light brown, but not crusty on all sides. Add tomato sauce and water. Mix well. Cover and simmer about 45 minutes.
Brown chops slightly on both sides. Place in greased casserole in layers as follows: a layer of sauce, one of potatoes, then salt, pepper and soup. Put pork chops on top with a little of the soup on top of them. Bake in covered casserole at 375° for 1 hour and 15 minutes or until potatoes are done.
Mix all ingredients until well blended. Refrigerate 1 1/2 to 2 hours before serving. Can be used to compliment the main course or as a dessert. Serves 8 to 10.
Cream together sugar, cream cheese, peanut butter (dash of salt optional) and 2/3 of Cool Whip. Spoon into crust and top with remaining Cool Whip. Chill 2 hours before serving or overnight is better.
In casserole dish, put the can of beans and can of cream of celery or mushroom soup on top. Put frozen onion rings on top. Bake in oven at 400° for 30 or 40 minutes.
Cut up lettuce and place in a 9 x 13-inch pan. Crumble fried bacon over lettuce. Slice cooled eggs and place over bacon. Place remaining ingredients in layers over lettuce in this order: celery, onion, water chestnuts and peas. Add sugar to Miracle Whip and spread over salad. Sprinkle Parmesan cheese on top. Refrigerate at least 4 hours before serving.
Drain the clams and set aside juice. Simmer clams in small saucepan with the lemon juice. In blender, combine green pepper, onion and 2 tablespoons of the clam juice. Blend on medium until mix looks soupy. To the clams, add butter and oregano. Heat until the butter melts. Add all the remaining ingredients including the onion/green pepper to the clam mix. Pour into 1 or 2 pie plates and cover with the shredded cheeses. Bake at 375° for 30 to 35 minutes. Serve warm with crackers.
Combine cream of chicken soup, celery, onion, mayonnaise, salt and dash of pepper. Fold in tuna, drained and flaked, and hard-cooked eggs. Put in 1 1/2 quart casserole dish. Sprinkle with the crushed potato chips. Bake in a hot (400°) oven for 35 minutes.
In a large shallow bowl, layer the apples, apricots, peaches, pineapple and pears. Mix the orange juice and lemon juice and pour over the layered fruit. Spread pie filling evenly over fruit.
Dissolve yeast in water; set aside. Scald milk. Mix in sugar and salt with hot milk; let cool. When cool, pour into 4-quart bowl. Add yeast mixture and beaten eggs. Add half of sifted flour; beat hard with mixer. Beat in shortening (melted), rind and spice. Add half of remaining flour; cover and let stiffen for 10 minutes, then turn onto board with rest of flour. Knead 5 minutes. Sweet roll dough is stickier than bread dough, so do not add additional flour. Let rise until doubled in size in lightly covered bowl in warm (not hot) place.
In large casserole, layer sliced potatoes and sliced onions. Dot with butter (about 1/4 pound), salt and pepper. Add milk to almost cover. Lay pork chops on top of potatoes. Cover and bake at 350° for about 1 hour. Remove cover last 10 to 15 minutes to brown the chops.
Brown beef and onions; drain. Spread mixture in bottom of 9 x 13-inch casserole dish. Place Tater Tots in ground beef. Add soup and milk over top of Taters. Add enough cheese to cover top. Bake at 350° for 1 hour.
Mix the first 8 ingredients. Lightly grease muffin pan. Pour into muffin pan. Bake at 350° for 20 to 25 minutes.
Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill several hours. Shake again before serving over salad. Yields 1 3/4 cups.
Cook macaroni shells; drain. Blend yogurt and orange juice concentrate. Combine all ingredients.
Roll graham crackers fine. Add sugar. Melt butter and mix all together, using a fork. Press firmly in a large 9 1/2 x 12 x 2 1/2-inch Pyrex baking pan which has been greased. Whip the whipped cream powder according to directions. Add powdered sugar. Stir in cream cheese. Spread on crumb mixture. Add cherries over this and let stand in refrigerator overnight.
Preheat oven to 350°. Mix all ingredients together well. Place in greased pan or casserole dish. Bake at 350° for about 30 minutes or until center is firm.
Mix flour and sugar; melt oleo until soft (not hot). Add oleo to flour and sugar. Add all other ingredients. Have 2 uncooked pie shells. Pour equal parts in shells. Bake at 375° for 35 minutes. When cool, wrap in foil and put in freezer. Whe ready to use, set out and let come to room temperature.
Mix first 4 ingredients together well. Beat egg whites until stiff. Add 1/2 cup sugar. Fold into cracker mixture. Bake 30 minutes at 350°. Cool. Top with whipping cream and chill.
Debone chicken in large pieces. Mix flour, chili powder and garlic salt. Coat chicken pieces in mixture. Saute onions and peppers in oil. Add chicken and brown. Add remaining ingredients, plus 1 cup water. Salt and pepper to taste. Simmer on low 45 minutes. Check rice for doneness.
Bake potatoes at 450° for 45 minutes. Holding potato with a pot holder, cut in half and scoop out the potato to form a shell. In a bowl, beat the potato pulp with butter, salt and cream until smooth. Add onion and ham. Pile mixture back into shell and top with grated cheese. Place on cookie sheet. Bake for 10 minutes until golden brown.
Brown beef in iron skillet. Add cheese, onion and peppers, then beat eggs and add other ingredients to form corn bread mixture. In iron skillet, pour a layer of corn bread mixture in iron skillet, then add your hamburger mixture and remaining corn bread mixture. Bake in oven for 45 minutes at 350°.
Spray 12 x 8-inch baking dish with Pam. Cook manicotti to desired doneness as directed on package. Drain; place in cold water. In medium bowl, combine cottage cheese, Parmesan cheese, Mozzarella cheese, egg white, parsley, oregano and cayenne; blend well. Drain manicotti or large shells. Spoon cheese mixture into manicotti; place side by side in sprayed baking dish. In medium saucepan, combine tomatoes, green chiles and cornstarch. Cook until mixture boils and thickens, stirring constantly. Pour over filled manicotti. Cover and bake at 350° for 40 minutes or until bubbly. Serves 4. You may substitute large shells for the manicotti.
Cook and dice potatoes. Cook onion in bacon fat and add other ingredients. Pour over potatoes and mix carefully. Put in casserole dish. Put in low oven to keep warm. Garnish with parsley.
Beat eggs and sugar in mixing bowl. Add a little milk to thin the mixture. Heat remaining milk in double boiler, then pour in the egg and sugar mixture. Cook on medium heat until thickened and coats spoon. Remove from heat and add vanilla. Freeze.
Melt oleo and stir in all other ingredients. Serve with chicken, beef or spareribs.
Saute onion and pepper until slightly tender. In a large bowl, mix stuffing mix, onion, bell pepper, soup, egg, mayonnaise, Worcestershire sauce, seasonings and crab. Pour in baking dish and bake at 325° for 45 minutes or until done.
Crush 2 cups of Fritos corn chips and spread into a baking dish. Arrange chopped onion and half cup of cheese on Fritos chips. Spread chili over onion and cheese. Top with remaining Fritos corn chips and cheese. Bake at 350° for 15 to 20 minutes or until hot. Makes 4 to 6 servings.
Prepare stuffing as directed on package. Sprinkle fish with lemon juice. Place 1/2 cup stuffing on each fillet, roll loosely. Place in pan, seam side down. Sprinkle fillet rolls with lemon juice and dot with butter. Bake at 375° for 20 minutes.
Preheat oven to 400°. In large bowl, mix all ingredients together. Empty into shallow baking dish. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Mix butter and sugar. Add beaten eggs and mix well. Add rest of ingredients and mix thoroughly. Make into rolls and wrap in waxed paper. Chill in refrigerator. Slice 1/8-inch thick and bake 12 minutes at 350°.
In an ovenproof 5-quart Dutch oven or casserole, combine all ingredients except cabbage. Cover and bake at 350° for 1 1/4 hours. Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir again before serving. Yields 6 to 8 servings.
Cook noodles and drain. Chop onion, peppers and carrots. Mix together. Chill for 1 hour and serve.
Cream butter and sugar; beat in egg. Add flour, walnuts, soda and salt, mix well. Stir in apples. Spoon into lightly greased 8-in square pan. Bake at 350° for 35 to 40 minutes. Cool completely. Cut into squares and serve with Sauce.
Combine cranberry juice, sugar, pineapple juice and almond extract. Stir until sugar dissolves. Chill. Then add cooled ginger ale just before serving. Serves 30.
In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low for 6-7 hours or until a toothpick inserted near center comes out with moist crumbs. Serve in bowls with ice cream. Or may cook on high for 3-4 hours.
Combine in saucepan and cook over moderate heat to soft ball stage. Add 1 teaspoon vanilla and beat until mixture begins to thicken. Add 2 1/2 cups nuts (preferably pecans). Spread on buttered waxed paper or cookie sheet. Allow to cool. Break apart and store in airtight container.
Combine all ingredients except boiling water. Beat for 2 minutes. Stir in boiling water (batter will be thin). Bake at 350° for 30 minutes in 9 x 13-inch pan. Frost with your favorite frosting.
Put butter, mushrooms, flour and seasonings in saucepan; blend. Add milk gradually and stir. Cook until thickens. Add chicken and spaghetti; heat thoroughly. Place chicken mixture into a heat-proof platter. Sprinkle with Parmesan cheese and brown in broiler about 7 minutes. Makes 6 to 8 servings.
Saute onions in hot oil in a large skillet over medium-high heat, stirring often, 10-15 minutes. Add pepper jelly and remaining ingredients, stirring until jelly melts. Makes 1 1/2 cups. Wonderful alongside black-eyed peas and ham hocks.
Combine all ingredients in a blender or Cuisinart except oil. Add oil slowly with machine running. Let sit in refrigerator 2 hours. (Will keep for 3 days.)
Melt margarine and chips together. Add rest of ingredients and mix. Pour into 2 9 inch pie shells. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla. Mix well. Alternate additions of dry ingredients, butter mixture and pumpkin, mixing well after each addition. Stir in morsels.
Boil chicken until tender; cut in pieces. Saute onion and bell pepper in 2 tablespoons oleo until tender. Pour in large bowl; add tomatoes, cheese and chicken. Cook vermicelli in chicken broth; add to other ingredients while hot. Pour into large casserole. Cook at 325° until hot. Makes a lot and freezes well.
Bring raisins and water to a boil. Boil until the raisins are plump, about 3 minutes. Cool. Sift flour, baking powder, soda, salt and spices together. Cream the shortening and sugar together until light and fluffy. Add eggs and vanilla and mix well. Stir in the raisins and any remaining water. Gradually add the flour mixture, blending thoroughly after each addition. Stir in nuts. Drop by tablespoon about 1 inch apart on ungreased baking sheets. Bake at 375° for 12 to 15 minutes. Makes 3 dozen large or 100 small cookies.
Heat water to 110°. Mix in yeast, then add remaining ingredients. Set oven at 140°. Let rest 15 minutes. Make into loaf. Let rise. Bake at 375° for 45 minutes.
Melt butter in 8-inch pie plate. Mix corn, egg and sugar in a bowl. Put mixture in the pan with the butter and bake at 350° for 30 minutes or until slightly golden brown.
Mix all ingredients together and put in 2 graham cracker crusts. Put in the refrigerator overnight.
Combine all ingredients and bake at 350° for 1 to 1 1/2 hours, covered. Stir occasionally.
Mix ingredients in 2 to 3-quart saucepan. Cook and stir about 3 minutes or until dry. Cool. Turn out onto cutting board and add a few drops of food coloring. Knead until color is mixed. Can allow children to mix in color when dough is cool enough. Store in airtight container.
Mix ingredients well. Pour into glass 9-inch pie pan. Bake at 350° for 50 to 60 minutes. Test with toothpick for doneness.
Mix all ingredients in Dutch oven. Cover and bring to a boil. Cut down and cook until meat falls apart and onion disintegrates. Stir occasionally. Serve on buns with sliced dill pickles. The children love it!
Heat water and sugar until sugar is dissolved. Mix other ingredients with sugar water; cool and freeze. Set out 3 hours before serving time. Put in punch bowl and pour the ginger ale over it. Serves 50.
Mix wet ingredients (first 4) well. Arrange shrimp on lettuce, then cover with sauce.
Combine water and 1 tablespoon of honey. Sprinkle yeast over and let stand until foamy. Combine milk, oil and butter; heat to lukewarm (110°). Place 4 1/2 cups flour in a bowl. Make a well and add the warm milk mixture, 1/2 cup of honey and the yeast mixture. Beat and then knead. Continue to knead. Continue to knead, adding more flour to make a medium dough. Place in greased bowl. Turn. Cover and let double. Punch down and shape into 3 loaves. Place in greased bowl. Turn. Cover and let double. Punch down and shape into 3 loaves. Place in greased loaf pans and let double. Bake at 350° for about 45 minutes. Yields 3 (8 x 4-inch) loaves.
Mix yeast with warm water. Add sugar, then slightly cooled margarine. Add flour in portions as you mix well. Bake at 375° in a greased muffin pan.
Put glue in a plastic container. Gradually add starch while stirring constantly. If it is too sticky, add starch in small amounts until it feels like putty. Store in a plastic bag or airtight container.
Put all ingredients in large bowl; mix well. Pour in tube pan. Grease and flour pan. Bake for 1 hour and 15 minutes at 325° or until done.
Wash and drain blueberries. Toss berries with 2 tablespoons flour. Sift together remaining flour, baking soda, baking powder and salt.
Drain cooked zucchini and onion. Toss melted oleo over croutons. Place 1/2 of the croutons in bottom of dish. Layer zucchini, soup and sour cream. Top with other 1/2 of croutons. Bake at 350° for 50 or 60 minutes.
Wash lettuce and tear in bite sized pieces. Fry bacon and remove from skillet, leaving fat to cool. Mix onions and lettuce in a large bowl. Crumble bacon over greens. To the fat add vinegar, sugar, salt and pepper. Heat and pour over lettuce. Toss until wilted. Serve immediately.
Place garlic and pepper in bottom of hot jars. Wash okra thoroughly and pierce several times with fork. Place firmly in jars. Add dill seed. Bring vinegar, salt and water to boil. Simmer for 5 minutes. Pour over okra and seal jars. Makes about 6 pints. Ready in 8 weeks.
Put all ingredients in a Blender, Mix well. Pour into glass, add ice. Enjoy!
Put baking soda and cornstarch in a pan and mix well. Stir in cold water until smooth. Then cook over medium heat until the consistency of moist, mashed potatoes. Don't overcook or clay will crumble. Keep clay covered with damp towel. When cool, knead it smooth. Store in plastic bag. Clay can be rolled out on wax paper and cut with cookie cutters to get shapes wanted for ornaments. Use waxed paper to slide "cookies" onto a flat surface to dry overnight or until completely hard. In damp weather it may take several days. Decorate with paint or felt-tipped pens. Finish with spray shellac or plastic to make them more durable.
Combine cake mix, 1/4 cup butter and egg. Press into 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes. Sprinkle marshmallows over baked mixture; return to oven about 3 minutes.
"Crawdad" is hillbilly for what Yankees call "crayfish." I'm hillbilly....they're crawdads.
Heat oil and lightly saute onion together with garlic. Add meat, stir and fry until it changes color. Add remaining ingredients; blend well. Season to taste and simmer over low heat about 45 minutes, or until sauce is thickened. Pour over freshly cooked pasta. Serve hot.
Melt red hots and water until melted over medium heat, stirring constantly. Add apples and stir constantly until well blended. Simmer for 10 minutes. This is great on ice cream.
Cut steak crosswise into 4 pieces. Place one piece between 2 sheets plastic wrap; using a rolling pin or meat pounder, pound to 1/4 inch thickness. Repeat with remaining pieces. In a pie plate with remaining pieces. In a pie plate combine flour, salt and pepper. Dip each piece of steak first in egg mixture, then flour to coat. Shake gently to remove excess flour. In a skillet, melt margarine; add steak, 2 at a time. Cook on medium heat for 5 minutes on each side.
Boil the juice and pectin for a few seconds, stirring constantly, as it heats. Add the sugar all at once; bring to a second boil and boil 1 minute, stirring constantly. Skim foam from top and pour immediately into hot clean jars. Seal with paraffin. Makes 3 small jars.
Add 2 tablespoons of milk to peanut butter. Stir until well blended. Stir in Cool Whip. Pour remaining 2 cups milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Spoon half of pudding mixture into 6 parfait glasses. Cover with topping mixture. Top with remaining pudding mixture. Refrigerate until ready to serve.
Cook green beans and drain. Pour into a large Pyrex dish. Saute mushrooms and onion in butter. Add flour and cook until thick and smooth. Add milk, cream, salt, pepper, soy sauce and Tabasco sauce. Stir until thickened. Add Cheez Whiz and stir until cheese melts. Pour this over green beans. Add water chestnuts and sprinkle toasted almonds on top. Bake at 350° for 20 to 25 minutes. Serves 10 to 12 people.
In a large pan mix and cook pudding as directed on box. Add cake mix and stir. Pour mixture into a greased and floured 9 X 13 baking pan. Sprinkle nuts over the top and bake for 30 - 35 minutes at 350.
Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine next 7 ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat; roll up and fasten with toothpick or string. Brown in hot oil in large skillet. Combine tomato sauce, brown sugar, water and lemon juice. Pour over cabbage rolls. Simmer covered for 1 hour, basting occasionally.
Butter a baking dish. Salt and pepper your chicken and place in dish. Mix soup, a little water (so soup won't be too thick), onions and Worcestershire sauce and pour over chicken. Bake 1 hour at 350°. Serve over rice.
Chill champagne at least 4 hours. Combine other ingredients; stir until sugar is dissolved. Chill well. Just before serving, add champagne. Makes about 20 servings.
Beat softened cream cheese with a fork; add rest of ingredients. Mix well. Shape into a ball and wrap in plastic wrap. Refrigerate overnight. Roll in chopped walnuts or pecans before serving. Garnish with a cherry on top.
Combine sugar, oleo, syrup and salt in microwave pan and bring to a boil in microwave set on High. Boil for 3 minutes. Remove and stir in soda, mixing well. Pour over popcorn (no salt or butter). Mix to coat well. Pour caramel corn into large brown paper bag loosely until it will fit into microwave oven. Cook on High for 3 minutes. Shake sack well after each minute. Cool caramel corn on wax paper. Store in 5-quart plastic container.
Mix flour, corn meal, baking powder, salt, and sugar. Add beaten eggs, milk and melted shortening. Beat thoroughly. Pour into a well greased pan. Bake at 425 for 25 minutes.
Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350° for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.
Melt butter in skillet. Saute onion, celery, green pepper and garlic. Stir in flour and milk. Stir constantly until thick. Add bread crumbs, crab meat, Worcestershire sauce, salt and pepper. Mix well.
Cook carrots, onions and celery with thyme and pepper in margarine until tender. Stir in soup, chicken and green beans. Pour into 9-inch pastry-lined pie pan and cover top with another pastry. Bake at 350° for 45 minutes.
Combine eggs and sugar. Add fruit cocktail. Add flour, salt and soda; mix well. Pour into 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake 35 minutes at 350°.
Cook in crock pot on low for 2 to 3 hours or in oven at 325° for one hour.
Pound chicken breasts with mallet until of uniform thickness. Arrange separately in a flat casserole. Cover each breast with slices of cheese. Stir soup and wine together. Drizzle over cheese. Coarsely crush stuffing mix. Divide it evenly over breasts. Pour butter in a thin stream over stuffing. Sprinkle generously with paprika. Bake uncovered at 350° for 45 minutes until tender.
Pound chicken breast tenders to tenderize. Dredge pieces in beaten egg. Cover both sides with Progresso Italian bread crumbs. Brown in small amount of olive oil. Reduce heat to simmer. Add the tomato sauce and 1/2 can of water; simmer until tender. Add a slice of Parmesan cheese to the top of each piece. Heat until melted.
Preheat oven to 400°. Core and slice apples into 1/2-inch rings. Place in shallow baking dish. In a saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice.
Roll mix has 2 packets. To yeast packet, add 1 cup warm water. To flour packet, add 1 egg and 2 tablespoons sugar. Mix together to make a moist dough. Add 3/4 cup raisins. Knead and let stand for 1 hour. Melt 1/2 stick margarine, brush dough and 2 round pans. Add 1/2 dough to each pan, add fruit on top. Make sprinkles by combining remaining margarine and 3/4 cup flour and 1/2 cup sugar. Sprinkle crumbs on top. Bake at 375° until brown (15 to 20 minutes). Makes 2 Kuchen.
Bring 2 cups water to boil. Pour over Jello and stir until dissolved. Add cold water and pineapple, including juice. Add apples and nuts. Chill overnight.
Mix ice cream and peanut butter until smooth and spread onto the pie crust and freeze 3 hours. Before serving, top the pie with the sliced banana, whipped cream and chocolate syrup.
Cut breasts into 1/2-inch strips. Place strips in medium size bowl. Stir in salt, meat tenderizer and pepper. Marinate 15 minutes. Add oil and cornstarch. Marinate 15 minutes. Add egg whites and paprika. Marinate 15 minutes. Fry slowly.
Put sauerkraut in a 9 x 13-inch baking dish. Next, layer corned beef, Swiss cheese and tomatoes, topped with 1 teaspoon of Thousand Island dressing. Cover with rye bread crumbs. Bake, uncovered, until heated through, about 20 to 30 minutes at 350°.
Place the first 6 ingredients in blender. While running, add oil and vinegar in steady stream until thoroughly mixed and thickened.
Trim any fat off the meat and put it in a large saucepan. Cover with water and bring to a boil. Skim off the top. Add the barley and allow to simmer for 1 hour. Add carrots, turnips, leeks and onion; simmer for an additional hour. Add the cabbage and season to taste with salt and pepper. If the soup seems too thick, add a little water. Simmer for a further 10 minutes. Sprinkle with parsley and serve.
Combine seasonings and tomatoes with raw meat, vegetables and tapioca in deep pan or casserole. Mix well. Bake at 300° for 5 hours. Don't peek!
Mix 2 cups flour, butter and powdered sugar. Pat mixture into 13 x 9-inch pan. Bake 8 to 10 minutes at 350°. Beat eggs; add sugar, lemon juice, 1/4 cup flour and baking powder. Pour over baked crust. Bake 25 minutes at 350°. Sprinkle with powdered sugar. Cut into squares.