HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pimientos; combine liquid with beef, oats, soup mix, dry mustard, egg and milk. Shape into 6 patties. Place on edge in loaf dish. Between each patty, place 1 slice of onion and some pimientos, reserving 1/2 jar for garnish. Bake at 400° for 1 hour or until done. Top with cheese and reserved pimientos.
Bring to a boil: sugar, milk and chocolate and boil 7 minutes. Remove and add butter, vanilla, marshmallows and nuts. Beat until thick.
Mix brownie mix as directed on the package. Add chocolate chips and walnuts, stirring until moistened. Follow baking instructions on brownie mix box. Enjoy!
Scald the milk and mix in the shortening and sugar, stirring until sugar is dissolved. Cool to lukewarm. Add 1 package yeast and enough flour to make a cake-like batter. Let rise about 2 hours in a warm place. Stir down and add the salt, baking powder and soda. Add enough flour to now form a stiff batter. Roll out, cut and let rolls rise until double. Bake in moderate oven, about 350° until done. Makes 90 to 95. This is an old recipe. It always turns out good for me.
Mix dry ingredients together. Cut in margarine until crumbly. Bake at 350° for 20 minutes. Cool completely.
Mix all ingredients together to make a paste. Trim the crust off 3 pieces of bread. Butter lightly and make 3 slices of each piece. Slice bacon strips in half. Spread cheese mixture on bread and roll with bacon on outside. Hold together with 2 toothpicks. Cut each in half between the toothpicks. Broil until browned on one side, turn and brown other side. Makes 18 yummy appetizers!
Dip cutlets in egg, then cover with bread crumbs. Lie cutlets out and spread cream cheese/allouette mixture over cutlets. Roll up and place in buttered casserole dish. Bake at 350° about 30 minutes. Sprinkle with Mozzarella when almost done.
Mix sugars and flour together. Add milk and beaten egg yolks. Stir in cocoa. Cook over medium heat until mixture comes to full boil. Stir constantly to prevent burning. Add vanilla after cooking mixture. Pour into baked pie shell. Cover with meringue. Bake 8 to 10 minutes in a 400° oven.
Add flour to eggs. Add sugar slowly to eggs and flour. Beat in vanilla and Milnot, salt and Butterfingers. Place in freezer. Can finish filling freezer can with milk to fill line.
Mix sugar and Cool Whip. Stir in canned fruit. Fold in bananas. Keep frozen. Cut into squares to serve.
Grind first 3 ingredients together. Cook remaining ingredients. After thickened, cool slightly and add ground ingredients.
In saucepan, mix and boil for 1 minute the sugar, cocoa, milk and oleo. After coming to a full boil, remove from heat. Stir in oats and vanilla. Mix well, but don't stir too long. Drop by teaspoonfuls onto waxed paper until cool.
Mix sugar and cocoa and stir. Add milk and butter. Do not stir! Heat on High for 3 minutes. Stir real good. heat on High for 3 to 4 additional minutes. Add nuts and vanilla. Stir until smooth and pour into buttered pan. Chill, cut and serve.
Combine beans, Worcestershire sauce and thyme; set aside. In 9 x 13-inch pan, layer bean mixture, tomatoes and onions, ending with a layer of beans. Top with bacon. Bake at 325° for 3 hours. Check occasionally. Serves 6.
Mix together, reserving part of cheese to sprinkle on top. Put in greased casserole and bake 40 minutes at 350°.
Add salt to egg whites and beat until mixture forms soft peaks. Gradually add sugar, 1 tablespoon at a time, beating until smooth and glossy. Slowly add Karo, beating thoroughly after each addition until firmly peaked. Fold in vanilla. Tint with food color if desired. Makes enough for 2 (9-inch) layers.
Place bread cubes on bottom of buttered 9 x 13-inch pan. Spread sausage on top. Sprinkle cheese over all. Mix eggs, salt, mustard and milk until well blended. Pour mixture over all; cover tightly. Refrigerate overnight. Bake, uncovered, at 350° for about 50 minutes.
Heat oven to 400°. Add butter to hot mashed potatoes and stir until melted. Stir in milk, sugar, eggs, salt and cinnamon. When blended, pour in 9-inch pie plate or shallow casserole. Sprinkle with walnuts. Bake about 35 minutes or until inserted knife comes out clean. Makes 8 servings.
Drain pineapple, saving juice and mix with other ingredients. Add back 3 tablespoons of the pineapple juice. Pour ingredients into a casserole dish and top with crunched corn flakes. Bake at 400° for 30 minutes.
Mix all ingredients together. Roll into 1-inch balls. Bake at 350° on ungreased cookie sheet 8 minutes or until lightly browned.
Start cooking syrup and peanuts on low heat. Keep syrup bubbling low; add all other ingredients, except soda. Cook until syrup is honey colored (about 15 minutes). STIR OFTEN. Take off of heat and stir baking soda in real good. Have a buttered cookie sheet already greased. Pour the candy on sheet and spread out level on sheet. Let cool for about 1 hour. It should come out of pan easy in solid pieces. Take a hard object and break as desired. Keep in refrigerator.
Pour chips into crust, then pecans. Top with coconut. Pour Eagle Brand milk over all. Let set for 30 minutes. Bake at 325° for 35 to 40 minutes.
Combine sugar, cocoa, flour and salt. Add milk, water and butter. Cook over medium heat, stirring constantly until boiling. Cook 5 minutes longer. Cool and stir in vanilla.
Crush Butterfingers and set aside. Mix butter, powdered sugar and egg yolks. Then add Cool Whip to sauce mixture and mix well.
Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1 hour. Form into balls and drop into soup or into 1 1/2-quarts of boiling water into which 1 tablespoon salt has been added. Cook 20 minutes.
Be careful in your selection. Do not choose too young. Allow extra time for training for domestic use. Some insist on keeping them in a pickle while others are constantly getting them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet and tender by garnishing with patience. Wrap in charity and keep warm with steady devotion and serve with peaches and cream. Shelf life is forever.
Put pineapple chunks with juice and fruit cocktail with juice in 2-quart bowl. Drain oranges. Cut up apples, bananas, cherries, pecans and other fruit. Add to other fruit mixture. Sprinkle pudding over top and stir. Refrigerate at least 1 hour before serving.
Mix 3 cups unbleached flour, wheat flour, water, sugar and yeast into bowl. Beat in egg. Combine milk, brown sugar, salt and chicken fat into a pan and bring to a boil. Let cool. Add milk/chicken fat mixture to flour/yeast mixture. Add remaining unbleached flour (sifted) to mixture and stir until satin consistency. Knead dough. You may add cinnamon and sugar to dough. Can be made into rolls or loaves. For loaves, grease pan and let rise to 1-inch from top. Bake at 375° for 5 minutes and reduce heat to 350° for 35 minutes or until brown on top. Do not overbake! Remove immediately from pan and let cool. Serves 4.
Preheat oven to 350°. In bowl, combine milk, butter, onion flakes, salt and pepper. Add potatoes and cheese; mix well. Spread in 9 x 13 greased pan. Bake 1 hour. Serves 8.
Slowly cook onions in saucepan until tender. Add remaining ingredients. Cover and simmer about 15 minutes.
In large skillet over high heat, melt margarine; add onions and saute for 1 to 2 minutes; add shrimp and saute until shrimp turn pink. Mix gravy according to package directions. Add gravy and tomatoes (with juice) to shrimp mixture. Stir well. Add hot sauce, salt and pepper to taste. Lower heat and simmer for 30 to 45 minutes. Stir often. Serve over rice.
Boil soup. Add cheese; stir until smooth. Add dissolved gelatin. When cool, add vegetables and mayonnaise. Put in mold; chill 3 hours. Serve on lettuce with mayonnaise and paprika. Recipe may be doubled.
Cook the broccoli and water for 8 minutes and drain, then mix the other ingredients with the broccoli and put into a greased casserole dish. Bake at 350° for 45 minutes.
All dry ingredients are sifted together. Measure buttermilk, vanilla, bananas (mashed), eggs, nuts and shortening (softened). Mix with dry ingredients. Bake at 325° for 25 minutes. Makes 2 layers.
Place flour, salt and sugar in bowl. Cut Crisco in and mix so it is in small pieces. Mix beaten egg, water and vinegar into mixture. Toss lightly with fork. Divide into 4 portions. Wrap in wax paper. Refrigerate at least 1/2 hour. Roll out to size of pie pan.
Saute celery, onion, pepper and garlic in margarine until onion is translucent. Add potatoes, carrots, chicken broth and seasonings. Simmer 20 minutes. Add corn, salmon and evaporated milk. Heat thoroughly and serve. Makes 4 to 6 servings. Freezes well.
Place meat, onion and garlic in large pan. Cook until light colored. Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce (Tabasco), salt and hot water. Bring to boil. Lower heat and simmer about 1 hour.
Combine dry ingredients. Add eggs, oil, carrots and vanilla. Beat until combined. Stir in pineapple, coconut and nuts. Pour into greased 13 x 9-inch baking pan. Bake at 350° for 50 to 60 minutes or test for doneness. Cool cake and frost with Cream Cheese Icing.
Cream butter and brown sugar. Add egg and blend well. Add remaining ingredients and mix well. Drop by small spoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 400°.
Cream the butter and add sugar. Add eggs and beat well. Add milk and salt. Pour mixture into an unbaked pie shell. Bake at 425° until crust browns around edges. Reduce heat to 325°. Take out of oven just before you think it is done (Grandma Jones' instructions), about 1 hour.
Preheat oven at 350°. In bowl add butter and, with pastry blender or two knives, cut into mixture until it is in fine crumbs. Pat it gently into a 13 x 9 x 2-inch pan. Bake at 350° for 5 minutes until pale gold. Combine pie filling and juice; spoon evenly over crumb layer to within 1/2-inch of edges. Beat together sour cream, sugar, egg and vanilla. Drizzle over pie filling, covering most of it. Bake 20 minutes and cool. Store in refrigerator. Remove 30 minutes before serving. Cut in squares.
Preheat oven to 325°. Combine all ingredients in bowl. Beat on medium speed until smooth, about 3 minutes. Pour into greased and floured Bundt pan. Bake 1 hour and 10 minutes. Cake should look dark brown and crusty. Let stand in pan 15 minutes. Remove. Let cool. Sprinkle with lots of powdered sugar.
Combine all ingredients in large saucepan, let stand until sugar is almost dissolved. Bring to a boil, stirring constantly. Cook and stir until mixture thickens, about 10 minutes. Pour into hot, sterilized jars. Cover with paraffin. Makes 4 pints.
Use half of the lemon juice to sprinkle the lamb; set aside. Butter a 2 x 14 x 10-inch baking pan. Line it with 12 filo leaves. Put one leave down at a time; spread each one with melted butter. Top the filo with layer of rice mixed with all other ingredients including lamb. Lay down another layer of filo leaves using the same method as the bottom layer. Bake at 250° for about 2 hours.
Mix ingredients together, stirring well. Pour into a hot greased iron skillet or heavy pan. Bake in preheated oven at 400° about 30 minutes or until brown.
Mix sugar, dry mustard, salt and vinegar. Add onion juice and stir thoroughly. Add oil slowly and beat until thick. Add poppy seed; beat a few minutes. Refrigerate.
Mix pkg. of pudding and milk together and chill for 10 minutes. Fold in cool whip. Fold in rest of ingredients and chill.
Mix together chicken, tomato soup, mushroom soup, chili powder and worcestershire sauce. Boil chicken broth, chopped onion, chopped celery, chopped bell pepper and butter for 20 minutes. Combine all ingredients and top with grated cheese. Bake at 350° until it bubbles.
In a large bowl, stir dry ingredients together. In another bowl, mix remaining ingredients thoroughly with a spoon. Combine both of the mixtures (do not beat). Bake 1 hour and 20 minutes at 350° in a greased tube pan. Remove from pan and allow to cool for 20 to 30 minutes before serving.
Preheat oven to 350°. Place bread in large bowl. Cover with water; let stand 5 minutes. Add eggs; mix well.
Heat oven to 350°. Melt butter in a 9 x 13-inch baking dish or sheet cake pan. In a saucepan, heat sugar and liquid until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead until smooth. Roll dough out into a large rectangle about 1/4-inch thick. Sprinkle fruit evenly over dough. Roll up like a jelly roll. Dampen the edge with water and seal. Slice into 1/2-inch slices. Place in pan with melted butter and pour sugar syrup over rolls. Bake for 1 hour. (Any type fruit or berries may be used.)
In small bowl of electric mixer, place cream cheese which has been softened at room temperature. Add Blue cheese, lemon juice and Worcestershire sauce. Mix at medium speed until well blended. Reduce speed to low and gradually add evaporated milk, mixing until smoothly blended. Keep chilled until ready to serve.
Mix together. Cover and chill at least 1 hour. Yields 6 servings.
In a large pot, place meat and soup bone, water and salt. Bring to a boil and skim. Add cabbage, onions, carrots, celery and tomatoes. Cook, covered, for about 30 minutes. Add remaining ingredients. Simmer, covered, 3 1/2 hours. Taste for seasoning. Remove meat from soup bone; cut up and return meat to soup. Cool and refrigerate soup overnight. Before reheating, skim fat from top. Serve with loaf of French bread and green salad.
Pour water over oats and let stand for 20 minutes. Mix all well and bake in a large 8 x 12-inch pan at 320° for 30 minutes.
Cream margarine and cream cheese; add sugar and beat well. Add eggs one at a time; then add vanilla. Fold in flour. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Bring oleo, cocoa and water to a boil. Sift together flour, sugar, salt and soda in a bowl. Pour boiling mixture over dry ingredients and mix well. Add buttermilk, vanilla and eggs. Stir all together and bake at 350° for 15 to 20 minutes or until cake tests done.
Mix all ingredients. Bake in muffin or popover tin for 10 minutes, until light brown, in a 350° to 400° oven. Makes about 16 popovers.
Cream shortening and sugar; add eggs. Mix in sour cream and vanilla. Sift and stir in remaining ingredients. Chill 1 hour. Drop by teaspoon on ungreased cookie sheet. Bake at 375° or 400° for 5 to 10 minutes. Makes about 5 dozen.
Peel and slice cucumbers and onion. Mix next 6 ingredients and pour over cucumbers and onion. Will keep several days.
Preheat oven to at least 450°, 500° if the heating unit will do it.
Cream the butter and shortening with sugar. Add eggs, one at a time, beating well after each addition. Mix and sift flour, baking powder, salt and cocoa. Add alternately with milk and vanilla to egg mixture. Bake in greased 9 or 10-inch tube pan at 325° for 1 hour and 20 minutes.
Combine all ingredients; mix well. Heat until flavors are blended. Yield: 2/3 cup.
Beat potatoes, cream cheese and butter until cream cheese and butter have melted. Mix together the sour cream, milk, eggs and onion. Add all ingredients; beat until light and fluffy. Place in buttered casserole dish. Refrigerate overnight. Bake at 350° for 45 minutes, or until light brown.
Pack cooked beets into hot, sterilized jars. Combine remaining ingredients in saucepan; simmer 15 minutes. Remove cinnamon. Pour boiling hot liquid over beets, leaving 1/2-inch headspace. Adjust caps. Process pints and quarts 30 minutes in boiling water bath or let pressure reach 10 pounds and remove from burner. Makes 5 quarts.
Place potatoes in oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to water and simmer until celery is tender. When potatoes are fully cooked slice down the center and scoop out the inside of the potato. Add to celery and water. Add milk, butter, sour cream, bacon, onions, 1 c. cheddar cheese, parsley, salt and pepper. Allow the mixture to simmer over low-medium heat until it thickens, Use the rest of the cheese to top and you can also add chives. Serve hot!!!!
Disregard instructions on stuffing box. Mix stuffing with margarine only. Use both envelopes in package. Cook chicken and remove meat; cut into bite-size pieces. Reserve broth. Dilute cream of mushroom soup with 1 cup broth and chicken soup with 1 cup broth. In 9 x 13-inch pan, place layer of dressing, layer of chicken, all of mushroom soup, layer of dressing, layer of chicken and all of chicken soup. Bake at 350° for 45 minutes.
Saute the onion and garlic in butter about 2 minutes. Add and stir-fry the asparagus, mushrooms, cauliflower, zucchini and carrot for 2 more minutes. Increase heat and add the cream, broth and basil. Boil about 3 minutes to reduce. Stir in peas, ham and onions. Cook 1 minute more and season with salt and pepper. Add the fettucini and cheese, tossing to combine. Makes 4 to 6 servings.
Microwave chocolate chips and condensed milk uncovered in 2-quart bowl on High for 2 minutes. Stir until smooth. Stir in sugar and vanilla then nuts until well blended. Pour into greased 8-inch square pan. Chill until firm, about 1 1/2 hours.
Split hot dogs; pour barbecue sauce over them. Bake 20 minutes at 350°. Serves 4.
Cook macaroni according to product instructions and drain. Cut large scallops in half. In 3 qt. sauce pan over low heat, melt the margarine. Add garlic and saute 5 minutes. Add corn starch, salt and pepper; stir until blended. Gradually add milk, stirring until smooth. Cook until thickened and boil 2 minutes. Add wine and 1 1/2 cup cheese. Turn into a 2 1/2 qt. casserole. Sprinkle remaining cheese over top. Bake in 350° oven for 30 minutes. Makes 4-6 servings.
Dissolve jello in boiling water. Add frozen strawberries, stirring until thawed. Add undrained pineapple and bananas. Pour one half mixture into 8 x 8-inch pan. Chill until firm, leaving other one half mixture out of refrigerator. Spread sour cream over chilled layer. Pour remaining jello mixture over sour cream and chill until firm.
Combine sugar, corn syrup and water. Cook to soft ball stage. Add peanuts and cook until mixture turns dark (300°). Remove from heat and add soda, salt and vinegar. Stir well and pour into a buttered cookie sheet. Cool. Break into pieces. Yields 2 pounds.
Mix all ingredients by hand. Pour into greased casserole. Bake uncovered at 350° for 1 hour or until knife comes out clean.
Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
Preheat oven to 350°. In an ungreased 8 x 8-inch pan, combine the first five ingredients and mix well. Make three holes in the mixture. Pour the lemon juice in one hole, the oil in the second and vanilla in the third. Pour the cold water over the top and mix well. Bake 30 minutes or until knife inserted in center of cake comes out clean. Cool cake and dust with confectioners sugar.
Mix together; roll in wrappers. Seal wrappers with water (lightly moistened on edges). Deep fry to golden brown. Makes about 30 egg rolls.
Remove casing from sausage. In 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon fat. Cook onion in reserved fat until tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer, covered, 35 to 40 minutes or until tortellini are tender. Sprinkle with Parmesan.
Brown beef in oil, push to side. Cook and stir onion until tender; drain. Add enough water to potato liquid to make 1 cup; mix it with catsup, Worcestershire, bell pepper, bouillon, salt, marjoram and black pepper. Pour on beef and onions. Heat to boiling, reduce heat and simmer (covered) until beef is tender (30 minutes to an hour, depending on meat). Rinse frozen beans to separate and add with potatoes to meat. Return to boil, reduce heat, and cook 15 minutes more or until beans are cooked.
Fry (but do not brown) ground beef in shortening; drain and add salt and pepper to taste. In large Dutch oven, make layers starting with onions, potatoes, ground beef, peas, and carrots, beef, and kidney beans; add tomato soup last. Bake covered at 300° for 3 hours.
Heat wok or large skillet. Add 2 tablespoons oil until very hot, but not smoking. Stir-fry ground beef, breaking up meat with spoon for about 5 minutes or until it loses its pinkness. Add green onions; stir-fry 1 minute. Remove. Add remaining oil; stir in vegetables. Add seasonings. Stir-fry to heat through. Add fried cabbage and onion. Mix well. Put into colander to drain and cool. Filling should never be used while warm.
Mix flour, sugar, salt and chocolate together. Add just enough cold milk to make good paste. Add well beaten egg yolks. Scald remainder of milk and stir. Slowly pour into mixture. Then pour into double boiler and slow cook until thick (hangs on spoon). Then pour into cooked flour pie shell.
Cut venison in 1-inch cubes. Roll in seasoned flour; brown in a small amount of oil in a heavy skillet. Add boiling water and pepper to browned meat; cover and simmer 2 to 3 hours. Add diced vegetables; cook until tender. Use 2 tablespoons of flour moistened with water to thicken remaining liquid. Yield: 8 servings. Approximate calories/serving: 250.
Bake cake using whole egg. Bake in 11 x 13-inch pan. Cream cheese and all 2 cups milk; mix well. Add instant pudding to cream cheese and mix well. Pour over cold cake. Add pineapple over this and then Cool Whip over pineapple. Sprinkle with pecans and refrigerate.
Wash chicken real good. Put self-rising flour in a deep bowl, enough to batter chicken in. Pour enough Wesson oil into skillet so it is half way full. (Iron skillet if you have one.) Turn heat to medium and let oil get hot. Salt chicken and batter real good in flour. Put into frying pan; turn heat down between medium and low. Cover frying pan with lid. This helps to keep chicken moist. Fry until golden brown and turn chicken over to other side. Chicken is done when both sides are golden.
Bake or boil potatoes in their skin until tender. Cut in half. Scoop out the pulp of the potato and leave the skin to put the mix back into. Combine the potatoes with the remaining ingredients. Spoon this mixture back into the potato skins. Place in the oven at 425° for 5 to 10 minutes or until thoroughly reheated.
Heat oven to 375°. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg, beat well. Add flour, baking soda and salt, mix well. Stir in chocolate chips. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minutes, remove from cookie sheets. Makes 4 dozen.
Preheat oven to 350°. Mix all ingredients together. Spray bread pans with nonstick cooking spray. Pour mix into pans and bake for 35 to 45 minutes.
Combine salt, pepper and flour. Dredge chops in seasoned flour. Brown in oil. Add 1 1/2 cups water; simmer, covered for 30 minutes. Add carrots and cook, covered, for 15 minutes. Add potatoes and cook, covered, until potatoes are tender. Add water, if necessary. Makes 4 servings.
Sift together flour, baking soda, egg and salt. Add remaining ingredients; mix well. Pour into lightly oiled iron skillet. Bake in 350° oven for 40 to 50 minutes.
Place ingredients, in order given, in top of double boiler. Do not stir! When margarine has melted, remove pot from heat and stir until smooth. Stir in nuts, if desired. Pour into 8-inch square pan and let sit for 30 minutes. Cut into squares. Freezes well.
Drain pineapple and save juice. Mix pineapple, sugar and flour. Cut Velveeta into small cubes and mix with pineapple mixture. Pour a little juice into this. Melt butter and pour in half of this. Mix the rest of the butter with the crushed Ritz crackers. Pour mixture into casserole dish and put crackers on top. Bake, covered, at 325° for 45 minutes. Uncover and bake 15 minutes.
Take your can of pineapple plus your juice plus your 2 packages Equal. Heat and bring to a boil. Then add your pack of Jell-O. Then let cool. Add your cottage cheese. Mix well. Fold in 8 ounces lite Cool Whip.