HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and simmer first 5 ingredients 20 minutes. Separate biscuits. Press each to 4-inch circle. Mix cheeses and seasoning together and place 2 tablespoons on each biscuit. Fold over and seal. Place meat mixture in baking dish, then biscuits on top and bake at 375° for 25 minutes.
Place cranberries, nuts and orange rind in a bowl and set aside. In a bowl, mix flour, sugar, baking powder, baking soda and salt. Cut in shortening. Stir in orange juice, eggs and orange rind. Mix just to moisten. Fold in cranberries, nuts and orange rind mixture. Spoon into well-greased and floured pans. Bake at 350° for 1 hour.
Preheat oven to 450°. Put a square of waxed paper inside pie shell and fill with dried beans, rice or pie weights. Bake 10 to 12 minutes until dough looks set. Remove beans and waxed paper. Prick the dough with fork; continue baking 10 minutes longer.
Saute 1/2 stick butter, onions and celery. Cook broccoli and drain. Mix broccoli with soup and Cheez Whiz. Add to celery and onion. Stir in rice. Put in greased casserole pan. Melt butter with Ritz cracker crumbs. Bake at 350° for 45 minutes.
Mix well together. Store in sealed container. Mix 1/3 cup mix per 1 cup hot water.
Melt butterscotch morsels, wax and peanut butter in double boiler. Pour mixture over nuts and noodles. Mix well. Drop by spoon on wax or foil paper. Refrigerate until cold.
Place all ingredients in a large pot and cover with water. Simmer until done. Salt and pepper to taste. Great for a slow cooker.
Mix well the sour cream and Cool Whip. Add the dry jello and fold in fruit. Keep refrigerated until ready to serve.
Drain the pineapple. Add this juice (maximum of 3/4 cup) plus enough water to make 1 1/4 cups liquid; boil. Dissolve Jell-O in boiling juice/water. Add lemonade. Chill until syrupy and then whip. Whip the thawed Cool Whip and add the Jell-O mixture. Add the pineapple. Pour into bowl or ring mold and refrigerate. Can garnish the center of mold with strawberries or raspberries.
Wash; do not peel. Cook beets until tender and skin slips. Mix sugar, water, vinegar and pickling spices. Bring to a boil. Pour over packed beets. Process 30 minutes in hot water bath. Syrup for about 6 pints.
Chill 4 tall glasses in the freezer. Cut papaya and banana into chunks. Combine papaya, banana, yogurt and orange juice in blender container. Whirl on high for 30 seconds. Add ice. Blend for 30 seconds more. Pour into chilled glasses. Float 1 tablespoon of grenadine on each, if desired.
Plantains are easily peeled if cut lengthwise and crosswise first. If peeled under water no stain will remain on hands. They can be boiled with skin. This is frequently done in N. Y., but this makes the pot harder to clean.
Combine first 3 ingredients; stir until blended. Spoon into crumb crusts. Freeze at least 8 hours. Garnish with dollops of whipped topping, if desired.
Dissolve Jell-O, cut up marshmallows and add 1 1/2 cups of hot water. Put in refrigerator until it begins to jell. Add whipping cream (it should already be whipped), pineapple and nuts. Return to refrigerator until completely congealed.
Mix all ingredients completely with hands (if dough is too dry, work in 1 to 1 1/2 teaspoons water). Form shapes as desired.
Cook sausage; drain and set aside. Cook yellow rice without butter. Chop onion and pepper. While rice is hot, add cheese. Mix melted butter with cracker crumbs. Layer bottom of 9 x 13-inch dish with crumb mixture. Mix together sausage and remaining ingredients; pour into dish. Bake at 350° for about 30 minutes until brown.
Stir all together. Turn crock-pot on high and cook 4 hours with lid on. Remove lid and stir occasionally. Remove lid and stir occasionally during an additional 4 to 6 hours of cooking time with the lid off. Makes 6 to 7 pints.
Mix dry ingredients together. Add nuts and raisins. Beat eggs. Add to milk which has soda dissolved in. Add oleo and vanilla. Mix well. Bake at 350° for 10 to 12 minutes.
Cream margarine and sugar. Add egg and extract. Add together flour, baking powder and salt. Add food coloring. Press cookies with tree design onto ungreased cookie sheet. Bake at 375° for 10 minutes.
In a large skillet, cook beef and onion in margarine until onion is tender. Stir in flour, salt, garlic salt, pepper and sliced mushrooms. Cook five minutes, stirring constantly. Remove from heat. Add soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat thoroughly. Serve over noodles or rice.
Cut and slice cucumbers, onions and peppers. Add salt. Let stand for at least 3 hours. Then drain off juices. Put remaining ingredients in an agot pot and bring to a rolling boil. Add drained cucumbers, onions and peppers. Heat thoroughly and pack while hot in jars. Seal at once. Makes 7 to 8 pints.
Press in a 9-inch pan and bake 12 to 15 minutes at 350°.
Grate potatoes, place them in a cloth and squeeze out as much moisture as possible. Work fast or the potatoes will darken. Soak bread in cold water, then with the hands squeeze out as much water as possible. Mix together the bread, salt, pepper, grated onions and parsley. Add the grated potatoes and beaten eggs and mix well. Form into balls, roll gently in flour and drop into boiling water. Cover pan tightly and cook for 15 minutes. Drain and serve. Good with sauerkraut and stewed chicken or pot roast.
Mix soups and water. Pour over roast. Bake, covered at 350° until tender.
Mix cake mix, egg and margarine; press into greased 9 x 15-inch pan. Mix powdered sugar, eggs and cream cheese together with electric mixer. Cream until real smooth. Pour over cake mixture and bake at 350° for 1 hour. Cool and cut into squares.
Shake ingredients together or blend in blender. May be stored. Mix enough with shredded cabbage to lightly moisten for great cole slaw.
Rub wooden bowl with garlic. Place shrimp into bowl; pour lemon juice in. Add remaining ingredients and refrigerate overnight.
Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Measure flour, baking soda, baking powder and salt into sifter. Melt butter or margarine in boiling water. Blend in orange rind, juice, sugar, vanilla and slightly beaten egg. Sift dry ingredients over orange mixture; add nuts. Stir just until all flour is dampened. Batter will be lumpy. Pour into a greased pan; place walnut halves on top. Bake at 350° for 1 hour. Makes 1 loaf.
Brown hamburger meat. Add onion and cook until tender. Drain. Add beans, mushroom soup and tomato sauce. Line bottom of casserole dish with bean mixture. Add layer of grated cheese, then layer of Doritos. Continue layers, ending with cheese on top. Heat in a 350° oven until cheese is melted.
Split chicken breasts, skin and remove bone. Melt butter in a large skillet over medium heat; add chicken. Cook, turning, about 10 minutes or until chicken is brown and tender. Remove chicken to ovenproof serving dish. Discard butter from skillet. Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute. Stir in salt and pepper. Gradually pour in cream, stirring constantly, until hot; do not boil. Pour cream sauce over chicken. Sprinkle with cheese and mushrooms. Broil about 6 inches from heat source until lightly browned. Makes 8 servings.
Mix sugar, flour and butter until smooth. Then add syrup, eggs and pecans. Add vanilla last. Mix well and pour into cooked pie shells. Bake at 400° for 10 minutes. Reduce heat and bake at 300° for 25 minutes or until firm. Makes 2 (9-inch) pies.
Preheat oven to 350°. In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla; beat well. Stir in nuts, if desired. Spread in greased 13 x 9-inch pan. Bake for 40 minutes. Just before brownies are done, in a heavy saucepan over low heat, melt chips with sweetened condensed milk and remaining vanilla. Spread over brownies. Cool; chill and cut into bars. Makes 36 to 40 brownies.
Preheat oven to 375°. Beat eggs, 1 cup sugar, yogurt, butter and vanilla. Blend in flour, baking powder and soda. Do not overbeat. Add berries; fill 12 greased and floured muffin tins. Bake for 25 minutes or until lightly browned. Dip warm muffins in 1/4 cup sugar.
Pop corn. Put sugar, butter, cream of tartar and corn syrup on high heat and boil. Stir in baking soda quickly. (It foams and becomes brown in color.) Pour over popcorn and mix thoroughly. Does not set fast (stays gooey). Put on 2 large cookie sheets and bake 2 hours at 200°.
Preheat oven to 350°. Mix stuffing and butter. Spread some on lightly greased shallow baking pan (at least 2 1/2-quart capacity). Cover with layer of chicken; set aside. Mix broth and soups in pan. Stir and cook for 5 minutes. Spoon some over chicken. Repeat layers, ending with stuffing on top. Bake 45 minutes.
Mix in basin or very large bowl, 3 cups flour, sugar, salt, yeast and margarine. Pour water into dry ingredients. Beat 2 minutes at medium speed. Add 2 cups flour and beat 2 minutes at high speed. Mix in enough flour (4 1/2 to 5 cups) to make soft dough.
Blend sugar, margarine, flour, milk, eggs, cheese, salt and pepper in a double boiler. Cook until cheese is melted. Line baking dish with bread crumbs. Pour squash mixture over crumbs. Sprinkle a few bread crumbs over top. Bake at 350° for 30 minutes or until brown.
Mix the potatoes with the milk and other ingredients. Place in a 9-inch Pyrex dish.
Put the first 5 ingredients in skillet on low flame and stir until dates are melted. Remove and add vanilla, Rice Krispies and pecans. Let cool.
Butter a 10-inch pie plate. Turn oven to 350°. In blender, put coconut, sugar, salt, eggs, milk and flour. Run the blender about 45 seconds. Pour into pie plate. Sprinkle well with nutmeg. Bake for 45 to 55 minutes.
Cook crushed pineapple, sugar and cornstarch until thick and clear. Add small box of Jell-O and 1 can of pie cherries (drained). Cool. Add bananas and nuts. Pour into 2 baked pie shells and top with Cool Whip.
Sift dry ingredients. Cut in shortening. Add yeast and buttermilk. Mix well. Chill 1 hour. Roll and cut. Set aside 1 hour in warm place. Bake at 350° for 15 minutes. Brush with melted butter as biscuits start to brown. Continue to bake until brown.
In saucepan over medium-high heat, cook garlic in margarine 2 to 3 minutes. Add broth and tortellini. Heat to a boil. Reduce heat; simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes more. Top with grated Parmesan cheese.
Remove mushroom stems; chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons margarine over medium heat 5 minutes. Drain. Repeat with remaining mushroom caps and margarine.
Sift together first 6 ingredients, while allowing dates and raisins to soak in the apple butter. In separate bowl, cream together oleo, sugar and egg. Combine all mixtures; drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Using thick bottom pot, bring sugar, milk and butter to a boil. Boil for approximately 10 minutes (syrup should spin a thread). Set pot off stove and add chocolate chips, marshmallow cream, vanilla and nuts. Beat until smooth (quickly). Pour candy into buttered 14 1/2 x 10 1/2 x 2-inch pan and let cool. Cut into squares. Makes 5 pounds of candy. For thicker pieces use smaller pan.
Combine pudding mix and milk in a medium size saucepan. Cook, stirring constantly, until mixture comes to a rolling boil. Remove from heat; stir in Sweet 'N Low and salt, place in freezer until partly frozen, about 30 minutes. Spoon mixture into medium size bowl; beat until smooth; pour into popsicle molds or 3 ounce paper cups. Insert a stick into each popsicle. Freeze until firm, about 4 hours.
Melt together first 3 ingredients. Stir occasionally. Mix remaining ingredients together. Add melted mixture. Mix well until blended. Spread mixture evenly in 15-inch greased pan. Chill. Cut into bars.
Mix all vegetables in large bowl. Make dressing with all remaining ingredients. Pour over vegetables and let set in refrigerator 24 hours.
Mix the first 6 ingredients. Pour into a 13 x 9 x 2-inch bake dish. Mix margarine and dressing; sprinkle on top of vegetables. Bake at 350° for 30 minutes.
Combine eggs, milk, salt, sugar and butter. Dip bread into mixture, turning to coat both sides. Brown in fat in heavy skillet. Serve with Hot Cranberry Butter.
Combine sugar, cream cheese and margarine. Mix at medium speed. Add eggs, one at a time. Mix well after each addition. Blend in pumpkin. Add dry ingredients, mixing just until moistened. Fold in nuts. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Yields 2 loaves.
Blend Spry, butter, salt, sugar and vanilla. Add flour and pecans. Bake in slow oven (325°) for 25 minutes. Cool and roll in powdered sugar.
Brown ground chuck and drain. In large saucepan add soup, tomato sauce and meat. Use one empty soup can and add milk (enough to make almost a full can). Add to soup mixture. Slowly allow to heat to desired temperature (no need to boil). Add cheese and stir to melt. Add crumbled bacon just before serving.
Stew chicken until done. Remove from bone and line casserole dish. Mix sour cream, soup and water chestnuts together. Pour over chicken. Crumble crackers and cover mixture. Melt butter and pour over cracker crumbs.
Put all chopped ingredients in large bowl; add dressing and refrigerate for several hours before serving.
Combine in a mixing bowl the sugar, oil, vanilla, eggs, lemon juice and salt; beat well. Mix flour and soda; add to the first mixture and beat well. Stir in the apples and nuts. Bake at 325° about 1 hour in a tube pan which has been buttered and floured.
Brown ground beef and add chili powder and paprika. Season with salt and pepper. Drain grease off hamburger. To hamburger, add chopped celery, onion and sliced tomatoes. Add dressing to taste. Mix in cheese and crunched Doritos and mix well. Refrigerate.
Mix dry ingredients. Cut in shortening. Add milk and roll out into small circles. Fill with pie filling and fry in Crisco oil in skillet.
Blend mustard and vinegar in bowl. Let stand covered at room temperature overnight. Beat egg with sugar, salt and mustard mixture in saucepan. Cook until thickened, stirring constantly. Cool. Blend in mayonnaise. Serve as dipping sauce or spread for sandwiches.
Brown meat & drain well. Combine all ingredients & bake uncovered for at least one hour at 350 degrees. Can be cooked at 300-325 degrees for up to four hours. Slow cooking for a longer time will result in the best flavor.
Rub salad bowl with clove garlic or use 1/4 teaspoon garlic salt. Add salt, pepper, mustard and paprika. Blend. Beat in salad oil with fork. Add salad greens and toss. Sprinkle with vinegar and lemon juice and toss again.
Wash and pat dry whole chicken. Season to desired taste. Stuff with 1 orange and 1 lemon. Put in paper bag. (Bag should have no lettering.) Cook for 1 hour at 450°. Reduce to 350° for 1 hour. Do not open oven.
Cream butter. Stir in cheese, then stir in flour. Mix well. Mix in Rice Krispies. Form into 1 inch balls, flatten with bottom of glass. Bake on ungreased cookie sheet at 350° for 10-12 minutes.
Melt chocolate and cool. Cream the softened butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Stir in chocolate and vanilla. Add flour and mix well. Beat egg whites until soft peaks form. Gradually fold egg whites and peanuts into chocolate batter. Spread batter into buttered 9-inch pie plate. Bake at 325° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into wedges and top with scoops of vanilla ice cream.
Saute mushrooms and onion in margarine. Blend in cornstarch. Add milk, wine and lemon juice. Cook over medium heat, stirring constantly, until thickened and smooth. Blend in seasonings. Add crab and heat through. Divide between 2 scallop shells or individual au gratin dishes. Sprinkle with bread crumbs and Mozzarella cheese. Broil 3 to 5 inches from heat for 3 to 4 minutes, until lightly browned.
Beat eggs; add melted oleo, pumpkin, vanilla and lemon. Mix well. Add sugar and flour. Add nuts; mix well. Bake in a greased and floured sheet cake pan for 35 to 45 minutes at 400° or until brown. Make sure it is cold before trying to cut into squares.
Blend peanut butter, cream cheese, milk and sugar until smooth. Fold in Cool Whip. Pour into prepared graham cracker crust. Chill. Serve with Cool Whip.
In frying pan cook mushrooms, onions and garlic in butter until onions are lightly browned. Add oregano, parsley and lemon juice. Lay fillets flat in baking dish (closely fit). Sprinkle with salt and pepper. Divide stuffing into 4 equal parts and lay over fillets. Place 4 other fillets on top and sprinkle with additional lemon juice and bake for 30 minutes at 350°.
Preheat oven to 375°. In a saucepan mix milk, vanilla, sugar, salt and margarine. Heat until margarine is melted. Remove from heat. Separate eggs; set whites aside in a grease-free bowl. Maintain them at room temperature. Slowly add half of the heated liquid to the egg yolks, stirring constantly. Pour yolks back into remainder of the heated mixture. Dissolve cornstarch in cold water and add to the milk/egg mixture to boiling. Stir constantly to prevent sticking. Remove from heat, cover with plastic wrap and refrigerate until cool. Add peanut butter to the cooled pudding. Mix well and pour into a cooled, baked pie crust.
In medium bowl, beat egg, adding evaporated milk and water. Split each shrimp two-thirds of its length. Season generously with the salt, black pepper and cayenne. Dip each shrimp in the egg batter, then roll in flour, dip in egg batter again and roll in bread crumbs. Heat oil in a deep fat fryer to 375° and fry for 3 to 4 minutes. Drain on paper towels and serve hot with your favorite sauce.
Heat oven to 375°. If using whole corn flakes, crush into fine crumbs and set aside. Cut fish into serving pieces (allow 1/4 pound per serving). Combine milk and salt. Dip fish in milk, then in crumbs. Arrange on well oiled baking sheet or shallow pan. Sprinkle fish with vegetable oil. Bake in a moderate oven at 375° about 20 minutes or until tender.
Partially freeze pork and slice thin. Combine next 4 ingredients and set aside. Combine spices; add pork and toss well. Heat 1 1/2 teaspoons oil in skillet; add pork and brown, stirring constantly. Remove from skillet and reserve drippings in skillet. Add 1 1/2 teaspoons oil and apples to skillet. Stir constantly until apples are browned. Return pork to skillet. Add pineapple tidbits and reserved apple juice mixture. Stir constantly 2 minutes or until sauce thickens. Serve over rice.
Mix all ingredients together. Put into clam shells and bake in preheated oven at 400° for 20 minutes or until hot and brown.
In large saucepan, bring sugar, butter and milk to a boil. Remove from heat; add vanilla. Stir for a few minutes to cool slightly. Add oats and pecans. Drop mixture by tablespoonfuls onto cookie sheet. Let cool and harden.
In a 2-quart casserole dish put broccoli in, then cooked, cut up chicken. Mix remaining ingredients together and pour over chicken and broccoli. Bake 35 minutes in a 9 x 12-inch pan or 40 minutes for 2-quart deep dish at 350°.
Debone and pound flat possum breast. Press garlic mixed with olive oil and rub on upper side of breast. Layer thinly on breast Mozzarella cheese, Prosciutto ham, sauteed peppers, onions, brown sausage or scrapple. Fold over and seal edge by sewing together with half stitches using meat twine. Place 1-inch of rock salt in large clay roasting pot. Place stuffed breast on salt. Fill pot and bake at 500° for 1 hour. Three more hours at 300°.
Mix all ingredients well; pour into a greased and floured angel food pan (or spray pan with Pam). Bake at 350° for 45 minutes to 1 hour.
In medium bowl, combine all ingredients; blend well. Cover; refrigerate until ready to serve. Serve with raw veggies or crackers. Makes 2 cups.
Combine the first 7 ingredients and place in a greased 2-quart casserole. Cover this with the cheese and then the noodles. Bake until bubbly, about 25 minutes in oven set at 350°. Yields 8 servings.
Dissolve jello in boiling water. Stir in frozen strawberries until berries break apart. Add sliced bananas and chopped pecans. Pour 1/2 of the mixture into a 9 x 13-inch dish. Set in refrigerator until firm. Next, spread sour cream over first mixture and pour remaining 1/2 of jello on top. Place in refrigerator to jell entire mixture.
Brown ground beef, onion and pepper. Drain and add pizza sauce. Simmer 5 to 10 minutes. Pour pizza mixture in glass dish. Top with cheese and biscuits. Bake at 350° until biscuits are done.
Potpourri ingredients should be placed in tightly closed glass container and allowed to set for 2 to 4 weeks. Shake the container daily.
Soften gelatin in water. Combine 1/3 cup sugar, salt and milk in medium saucepan. Add Baker's German's sweet chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted. Blend mixture well with eggbeater. Add small amount of hot mixture to 3 slightly beaten egg yolks, stirring vigorously. Gradually add remaining hot mixture, stirring constantly. Return to saucepan and cook over low heat until mixture is slightly thickened, about 5 minutes. Remove from heat. Add softened gelatin and stir until dissolved. Pour into a large bowl and chill until partially thickened. Stir in vanilla.
Bring all to a boil. Lower fire and simmer slowly, covered, about 20 minutes. Use big pot. Stir very often. Pour into hot jars. Makes 12 to 14 pints. Water bath 10 minutes if you plan to keep it more than 4 months.
Break spaghetti into 2 or 3 pieces. Boil for 15 minutes or until done. Drain and rinse with cold water. When cold, add chopped pepper, shrimp and onion. Combine vinegar, sugar, dry broth seasoning and mayonnaise. Mix well. Add to spaghetti and mix thoroughly.
Dissolve yeast in warm water. Heat cottage cheese to lukewarm. Add next 6 ingredients, then add yeast mixture. Add flour to form stiff dough. Cover to rise to double. Stir down. Turn into well-greased 1 1/2-quart casserole or 8-inch round pan. Let rise 30 to 40 minutes until light. Bake at 350° for 40 to 50 minutes. Brush top with melted butter and sprinkle with salt.
Heat oven to 350°. Cook ground beef until brown and drain. Spoon into ungreased 13 x 9 x 2-inch dish. Stir. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheeses. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce.
*I cook the chicken in crock-pot on high for 4 hours. No water added. Or cook overnight if chicken is frozen.
Cover and bake in a 350° oven about 50 minutes or until heated through. Sprinkle with cheese. Bake uncovered for 2 to 3 minutes more. Garnish with fresh cilantro or parsley if desired. Servings: 4.
Place bacon in a 1 1/2-quart microwave-safe bowl. Cover and microwave on High for 5 to 6 minutes or until bacon is crisp. Remove with a slotted spoon to paper towels to drain. Add onions to the drippings. Cover and microwave on High for 1 minute. Add the potatoes. Cover and cook on High for 10 minutes, stirring several times. Add vinegar, celery salt and bacon. Toss. Yield: 4 servings.
Make sure cream cheese is soft, then beat all ingredients until nice and smooth. Use foil cupcake liners. Place a Nilla wafer in liner. Fill liner about 3/4 way. Bake at 375° for 15 to 20 minutes. Cool. Top with cherry or blueberry pie filling. You may also use any flavor jelly.
Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apple mixture and sweet potatoes in 1 1/2-quart casserole. Dot with butter. Cover. Bake at 350° for 35 to 40 minutes. Top off with marshmallows. Heat until slightly brown.
Let potatoes come to a full boil. Pour off water. Put into crock-pot on low. Add cheese, soup and margarine. Cook for 1 to 1 1/2 hours. Stir once or twice while cooking. A few red and green peppers can be added for color.
Mix Jell-O and hot water. Let chill. Add milk and let begin to set. Add remainder of the ingredients and put in your favorite mold. Serves 8.