HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat your pressure cooker. Brown okra lightly in your ham fat. Add the remaining ingredients and mix well. Cover and allow steam to escape releasing all your air from cooker. Add weight. Cook 15 minutes with stem at cook position. Turn off and allow stem to go back down, open when safe.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well blended. Stir in vanilla and almond extract.
Mix cheese, cracker crumbs, liquid from asparagus and 1/4 cup butter. Grease bowl with butter and save the rest for the top of the casserole. Place layer of cheese and cracker mixture in baking dish. Next, a layer of asparagus, then a layer of eggs and pimento. Cover with can of soup. Use rest of cracker mixture to cover top and dot with remaining butter. Bake at 350° for 30 to 40 minutes.
Work macaroon paste and sugar together until thoroughly blended, using fingertips. Add unbeaten egg whites, one at a time, and beat until smooth. Add confectioners sugar, mixed with flour. Drop by teaspoonfuls onto unglazed paper. Let stand 1/2 hour. Brush tops of macaroon with cold water and sprinkle with granulated sugar. Bake in preheated 275° oven for 30 minutes.
Make Early in the Day: In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. In 2-quart saucepan, stir milk, mashed potatoes and 1/2 cup water until well mixed. Add butter and, over medium heat, heat until very warm (120° to 130°), stirring occasionally. (Butter does not need to melt completely.) With mixer at low speed, gradually pour liquid mixture into dry ingredients. Beat in eggs. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 3 1/4 cups) to make a soft dough.
Mix together and put in jar. Drink 2 ounces in the morning and 2 ounces at night. This is good for cholesterol.
Cream sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, and beat well. Sift flour, salt, cream of tartar and soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients into creamed mixture, beating well. Add nuts and coloring. Bake in small greased and floured loaf pans at 350° for 50 to 55 minutes. Cool in pans for 10 minutes.
Cook hamburger meat in skillet and drain. Add Ranch Style beans and Spanish rice. Let boil. Add grated cheese and Fritos. Mix lightly. Ready to eat.
Combine potatoes, butter or margarine and egg; mix thoroughly. Combine and sift flour, baking powder and salt; add to potato mixture. Blend thoroughly. Yields topping for 1 pot pie.
Chop candy bars in chunks. Combine with marshmallows and a cup of milk. Melt in microwave or over hot water until mostly melted. Can have small chunks of candy left. Mix in other ingredients. Pour into ice cream freezer can and finish filling with milk. Freeze as usual.
Combine flour, sugar, baking powder, salt and soda. Cut in shortening. Add yeast dissolved in water and buttermilk. Roll out on floured board and cut. Bake at 425° to 450°. Can be stored in refrigerator up to 4 days. These are very good.
Blend all ingredients together. Then slowly add a little at a time, 1 cup salad oil. Let stand 24 hours in refrigerator. Mix once in a while or shake container.
Heat cold milk and vanilla, but do not allow to boil. Add remaining ingredients and stir. Place in shallow, buttered baking dish and bake approximately one hour at 350°. Stir every twenty minutes while baking until set.
Cream eggs and oil until very light. Add sugar, gradually while beating. Add flour alternately with milk and vanilla. Beat well. Pour onto jelly roll pan. Bake at 350° for 25 minutes. Remove from oven and spread on peanut butter while still hot. Cool in refrigerator. When cool, melt chocolate and spread over top. Cut into bars before chocolate hardens completely. Makes 3 dozen.
Drain beets, reserving liquids. Add water to reserved liquid to equal 2 cups. In a saucepan, bring liquid to a boil. Remove from heat. Stir in gelatin until dissolved. Add cold water, onions, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. Chill until firm.
Beat egg whites until stiff. Gradually add sugar, then vanilla while mixing. Fold in nuts. Place on well-greased cookie sheets by spoonfuls. Spread with spoon until flattened. Bake in 250° oven for 40 to 45 minutes.
Cream the sugar and margarine. Add the eggs, flour and salt alternatively. Fold in the rind and juice of lemon. Put into a prepared 6 inch cake tin and bake at 325° for 1 3/4 hours. When cake has been in the oven for 20 minutes, take a slice of citron peel (making sure it is slightly warm) and place on top of cake. Bake for the remainder of the time.
Wash green beans; trim ends and remove strings. Add water to depth of 1 inch in a large skillet; bring to a boil. Add beans. Cover, reduce heat and cook 6 to 8 minutes. Drain and immediately place in ice water. Let stand 5 minutes; drain well. Cook onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Add green beans; cook 1 minute, stirring constantly. Add 2 tablespoons water, sugar, basil and salt; cook 1 to 2 minutes, stirring constantly. Remove and discard garlic. Sprinkle with Parmesan cheese.
Cut lettuce and cauliflower fairly fine. Place in bowl in listed order. Do not mix.
Add wet ingredients (last 6 ingredients) and dry ingredients (first 7 ingredients) together. Stir until mixed well. Bake at 350° in two 9-inch round cake pans for 30 minutes. Serve with cream cheese or whipped cream.
Combine milk, sugar, egg yolks and oleo. Cook 12 minutes over medium heat, stirring so it won't stick. When slightly thick, remove from heat and add vanilla, coconut and nuts. Cool slightly and ice cake.
Blend all ingredients together over medium heat. Serve hot in fondue pot with chips or crackers.
Brown hamburger. Add onions; drain off excess grease. Add remaining ingredients except tortillas and cheese. Layer tortillas, meat mixture, then cheese (will make 3 layers) in a 13 x 9-inch pan. Bake 30 minutes at 350°.
Drain fruit in colander. Let stand for several hours in order to drain excess juice. In large bowl, combine fruit, sour cream and marshmallows. Refrigerate prior to serving.
Roll out dough into 1/4-inch thick circle. Place single layer of mortadella, Provolone and salami. Sprinkle Romano cheese, crushed red pepper and oregano. Roll up like a jelly roll; seal edges and ends. Place seam side down on a greased cookie sheet. Brush top with olive oil. Bake at 350° for about 30 minutes or until golden brown. Cool; cut in 1-inch slices and serve. Can be served warm or cold.
Preheat oven to 350°. Combine potatoes, onions, carrots and ham; place in 9 x 13-inch greased pan. Blend together the flour, soup, milk and pepper in saucepan and cook, stirring constantly, until the mixture boils. Pour over vegetables and ham. Cover and bake 1 hour. Remove cover and bake 30 minutes longer.
Mix the sugar, nutmeg, flour and salt together in pan. Cook until thickened, stirring constantly. Remove from heat. Add the vinegar and butter. Very good with apple desserts.
Mix thoroughly shortening, sugar and egg. Sift together flour, baking powder, salt and nutmeg. Stir in alternately with the milk. Fill muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes. Immediately roll in 6 tablespoons butter, then a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Mix together. Put in oblong dish and bake for 30 minutes at 350°.
Combine pie filling, brown sugar and cinnamon; add nuts. Spread 1/2 in pie shell. Chill remaining mix. Pour milk and cream in small mixing bowl. Add remainder of pie filling mix. Beat at lowest speed until well blended, 1 to 2 minutes. Fold in Cool Whip. Spoon over apple mixture in pie shell. Freeze 1 hour or chill 3 hours. Garnish with Cool Whip if desired.
Preheat oven to 350°. Spray 9-inch square pan with no-stick cooking spray. Combine dry ingredients until well mixed. In separate bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan and bake 30 minutes.
Mix first 3 ingredients and pat into 9 x 13-inch pan. Bake 15 minutes at 350°.
Pop corn and put in a large metal pan or bowl. Place in 200° oven to keep warm. Mix sugars, syrup and water together in saucepan; bring to a boil and add salt. Continue to boil until temperature reaches 300°. Add butter and mix well. Take off heat and add baking soda which has been mixed with vanilla. Stir well. Pour mixture over warm popcorn and mix together. Pour out on waxed paper. Spread thin while still hot. Cool, then break into pieces.
Stir sugar, corn syrup and water, until sugar is dissolved. Cook without stirring until reaches 260 degrees on a candy thermometer (or until a small amount of mixture dropped into cold water forms a hard ball). In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds it's shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto wax paper.
Soak fruit in water and cover for several hours or overnight. Cook in this water until tender; stir. Remove from heat. Mash until smooth. Add sugar. Set aside to cool.
Sift together dry ingredients. Add onion. Stir in milk and egg. Fry teaspoonfuls of batter in hot shortening until golden brown. Drain on absorbent paper. Serve hot with fish or meat. Yield: 2 dozen.
Preheat oven to 350°. Mix rice cereal, noodles and pecans. In small saucepan stir together margarine, honey, and pumpkin pie spice. Cook on low until margarine is melted. Drizzle over cereal mixture. Place in oven. Bake 12 minutes, stirring once. Remove from oven. Cool completely. Store and serve as needed.
Clean and rinse beans; soak overnight or longer. Drain. Add remaining ingredients except tomatoes, celery, carrots, potato flakes and oil. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender. Remove meat from bone; cut into small pieces and return to soup. Add tomatoes, celery, carrots and potato flakes to thicken. Stir until blended, then add oil. Return to heat; simmer, covered, until vegetables are tender. Remove bay leaf. Serve.
Mix Eagle Brand milk, lemon juice, pineapple and Cool Whip. Put in graham cracker crust and refrigerate.
Coat a skillet with nonstick cooking spray; saute the green chilies and onions until tender. Stir in tomatoes, garlic powder, oregano and water. Simmer, uncovered, for about 30 minutes, or until thick. Combine chicken and yogurt; place in a shallow 3-quart baking dish coated with nonstick cooking spray. Add tortilla strips on top of chicken mixture; cover with tomato sauce. Top casserole with shredded Mozzarella cheese. Bake at 350° for 20 to 30 minutes, or until thoroughly heated. Yields 10 servings.
Beat butter, Crisco and sugar until light & fluffy. Add eggs one at a time. Sift dry ingredients & add to creamed mixture. Add milk, alternating with dry ingredients. Add vanilla & nuts. Pour into greased 10 inch tube pan. Bake 1 hour & 15 minutes at 350 degrees or until done. I serve with strawberries or glaze.
Cook noodles until done. Brown sausage and onion; drain off fat. Mix browned sausage and onion with remaining ingredients. Place in a 2-quart casserole dish. Bake 30 minutes at 350°.
Sift dry ingredients together. Cream margarine into dry ingredients. Add buttermilk, a little at a time, to form a slightly moist dough. Add raisins and caraway seed. Turn dough into greased round pan. For best results, cut an "X" in top and extend down the sides. Pat lightly with milk before baking. Bake 50 minutes at 350°. Yield: 1 loaf.
Add sugar and water to make simple syrup. Bring to boil and cool. Mix lemonade to syrup mixture. Pour about 1 cup of mixture in blender and add egg whites. Blend until frothy. Pour back into other mixture. This makes over 1 gallon of mix. Store in gallon containers in refrigerator (can store up to 3 weeks). Add whiskey when ready to use. ADD AT LEAST 1 FIFTH (or more) of WHISKEY.
Rinse peas. Cover with water in large kettle. Cook until nearly tender. Add vegetables; cover and simmer until cooked. Dilute with broth if desired.
Pre-heat oven to 350°. While oven is heating, melt butter in oven in a 9 X 12-inch baking dish.
Cut Mozzarella into cheese stick sizes and place in a Ziploc bag containing the flour and herb seasoning; toss to coat the cheese. Remove cheese from bag and gently shake to remove excess flour. Next dip in the egg and roll in the bread crumbs, coating well. In a 2-quart saucepan or deep fryer, heat oil until hot. Fry cheese sticks about 30 seconds, or until golden. Remove with slotted spoon and drain on paper towel. Do ahead. Coat cheese sticks but do not cook. Freeze, then fry as needed.
Place oleo in a 9 x 13-inch baking dish. Melt oleo in oven. Mix together sugar, flour, baking powder and milk. Pour over oleo in baking dish. Pour fruit over top. Bake at 350° for about 45 minutes.
Cook noodles as directed on package. Mix all ingredients together. Put in casserole dish and bake in medium degree oven until bubbly and starts to brown on top.
Spray Pam on sides and bottom of 1 large brown paper grocery bag. Fill 1/3 to 1/2 full with popped corn (unpopped kernels removed). Melt the butter in 4 cup glass measure cup. Add to butter the brown sugar and corn syrup. Microwave on High 2 minutes covered with wax paper. This mixture will need to be stirred down frequently. Stir in baking soda and cook on High another 2 minutes, stirring mixture down frequently. To bag of popped corn, add syrup mixture, stirring constantly. Fold bag and microwave 1 minute. Shake bag and bake another 1/2 minute. Remove bag and split one side open to allow corn to cool.
Mix together first 3 ingredients. Put into 12 or 13-inch pan (cover bottom of pan). Bake 10 to 12 minutes at 350°. Cool before spreading next ingredient. Mix together next 3 ingredients. Mix together. Spread on top of nut mixture. Mix pudding. Spread on top of cheese mixture. Top with Cool Whip (small container); sprinkle top with nuts (crushed). Refrigerate until ready to eat. Can be made ahead and frozen.
Mix pudding as directed on box. In a cake pan, sprinkle Oreos over bottom of pan. Add 1/2 of pudding, spreading evenly over cookies, then spread 1/2 Cool Whip over pudding. (Repeat the same steps until mixture is all gone.) Garnish with crumbled cookies. Chill before serving.
Add first 4 ingredients all together and top with cheese. Use cornbread mix, mixed as directed on package or make your own.
In 1 1/2-quart casserole, combine everything, except cherry tomatoes. Cover and cook on High for 4 to 5 minutes, until zucchini is almost done. Add cherry tomatoes, cover and cook on High for 1 minute, until heated through. Makes 4 servings.
Heat oven to 400°. Mix margarine, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.
Grease a 12-muffin pan. Bake 10 minutes at 400°.
Combine all ingredients and form into a loaf. Place in greased 9 x 3-inch loaf pan. Bake 1 hour. Pour off juice. Bake about 10 minutes longer. Place on platter and cover with sauce. Makes 6 to 8 servings.
Cream together cream cheese and cottage cheese. Spread this mixture on a lined waxed paper pizza pan, then spread taco sauce on top of cream cheese mixture. Then put lettuce, tomatoes, mild cheese and black olives and then sprinkle green onions on top. Get you a big bag of Doritos and start dipping in. If you don't like all the ingredients listed, just use the ones you do like.
In a 2-quart microwave casserole, mix oil and vegetables, except tomatoes. Cover loosely with heavy-duty plastic wrap and microwave on High for 5 minutes. Add remaining ingredients. Microwave on High for 15 minutes. Serves 4.
Beat egg yolks with the sugar until mixture is white. Add oil, lemon juice, and cognac and when well blended, mix in the flour and baking soda. This mixture will be loose. Pour into greased 13 x 9-inch baking pan and bake for 10 minutes at 350°. Now beat egg whites with the cup of sugar until it is stiff. Mix in the nuts; after 10 minutes, remove pan from oven and pour on the nut mixture. Replace in oven for 10 to 12 minutes. Cut into squares when cold.
Mix zucchini, green pepper, onion and salt and let set 4 hours. Squeeze juice out with hand, not too dry. Mix remaining ingredients. Bring mixture to boil; add relish and boil 5 minutes. Put in hot jars and seal for storage.
Cream butter and sugar. Beat in eggs and vanilla. Add flour, 1 cup at a time, mixing after each addition. Dough will be stiff. Blend last dough by hand. Do not chill. Divide dough into 2 balls. On floured surface, roll each ball into a circle about 1/8-inch thick. Cut out cookies and bake on ungreased cookie sheet at 400° for 6 to 7 minutes. Bake on top rack.
Mix all ingredients except cheese and onion rings. Pour into 9 x 13-inch greased pan. Sprinkle over top grated cheese and onion rings. Bake at 350° for 1/2 hour. Can be prepared the day before. Add cheese and onion rings just before baking. Serves 6 to 8.
Mix all ingredients, except the chicken, in a 2-quart casserole. Top with the chicken breasts and cover. Bake 1 hour at 350°.
Put pineapple chunks in bottom of casserole. Mix sugar, flour and grated cheese. Pour over pineapple chunks.
In a mixing bowl, beat eggs until very light. Add salt, flour and milk. Beat well. Thoroughly rub bottom and sides of a 10-inch cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners sugar and garnish with lemon. Serve immediately. Yields 4 to 6 servings.
Bake patties in medium oven, enough to thaw and heat them. Pour tomato sauce in bottom of a 9 x 13-inch pan. Lay patties over sauce. Sprinkle some cheese over top. Add more sauce to cover. Sprinkle spices (basil, oregano and parsley) over top and add rest of Mozzarella cheese. Cover with grated Parmesan cheese. Bake at 400° for 30 minutes until sauce is bubbly and cheese is melted. Serve with spaghetti and a salad.
Drain peaches, reserving juice. Combine juice, sugar, vinegar, cinnamon and cloves in saucepan. Bring to a boil. Simmer for 10 minutes, stirring frequently. Pour hot syrup over peaches. Store in refrigerator. Yield: 10 servings.
Mix cream cheese, butter, vanilla and sugar. Add flour. Drop 1/2 tsp. mixture on cookie sheet. Press with thumbs. Fill with small amount of jelly. Bake at 375 degrees for 8-10 minutes.
Saute onion in butter until transparent, stirring often to avoid browning. Mix stuffing mix according to package directions and add onion, shrimp, parsley and sour cream. Fill cavity of trout with mixture and place on foil-lined cookie sheet. Brush with butter.
Soften cheese to room temperature and combine. Cut onion in fourths and chop in blender. (I add a little water, then strain the onion after it is minced.) Add onion, Worcestershire sauce, 1/2 cup chopped nuts and 1/4 cup parsley to cheese mixture; mix well. Form into 2 balls. Roll in remaining nuts and parsley. Wrap balls tightly and chill. These can be frozen.
Mix ingredients until blended. Treat griddle with margarine. Ladle about 2 tablespoons mixture for each cake on greased griddle. Cook slowly until browned lightly on both sides.
Cook fresh shrimp in boiled salted water over moderate heat (about 250°) for 5 minutes. For frozen shrimp, follow package directions. Drain and cool in cold water. If in shell, clean and devein.
Combine all ingredients; let stand 1 hour at room temperature. Using a 6-inch nonstick saute pan, heat scant teaspoon oil. Wipe with paper towel to coat pan evenly. Spread 1 tablespoon batter over pan; tilt to cover surface and cook until dry, not brown. Do not turn; flip onto clean dish towel to cool. Do not stack. When finished making crepes, mix together the filling.
Soak raisins and nuts in water while mixing cake. Mix flour, sugar, spices, salt and soda. Make a hole in middle of mixture. Add applesauce, eggs and oil. Mix for 5 minutes. Drain raisins and nuts. Dredge in flour. Add to cake mixture. Pour into greased lined tube pan. Bake 45 minutes at 350° and 15 minutes at 375°. When done, leave in pan. Cover tightly until cool, preferably overnight.
Place pork chops in a 9-inch square baking dish. Combine remaining ingredients; mix well and pour over chops. Bake at 300° for 1 hour.
Beat eggs well. Add sugar and beat again. Add syrup, melted butter and vanilla. Place pecans into pie pan on unbaked pie shell. Pour syrup mixture over pecans. Bake 1 1/2 hours at 350° or 1 hour at 375°.
Use 1/2 cup mix per square. Fold over; brush top with butter. Sprinkle with crushed seasoned croutons. Bake at 350° for 20 to 25 minutes. Makes 4.
Put the rice, milk, salt and butter in double boiler. Cook 20 to 25 minutes. Beat eggs and sugar. Mix with milk and rice. Return to heat 1 minute. Cool and add vanilla.
Make the white sauce: Melt butter in double boiler. Add flour and mix to blend. Gradually add preheated milk. Mix well; let cool slightly. Fold in crabmeat, breadcrumbs (no crust), mayonnaise and lemon juice. Add mixture to a 9 x 13 casserole dish. Sprinkle top slightly with seafood seasoning. Layer the top with desired amount of grated Cheddar cheese. Bake 20 minutes at 350° or until it just begins to bubble and edges begin to brown.
Cook meat and onion in oil. Mix flour with 1/2 cup juice. Stir into meat. Add rest of tomatoes and spices. Cool 15 minutes. Cook noodles and drain. Grease casserole; layer noodles, meat and cheese. Sprinkle top with grated cheese.
Combine sugar and milk in a saucepan and stir over medium heat until mixture reaches a soft boil. Soft boil, while stirring, for 10 minutes. Remove mixture from heat and quickly stir in peanut butter. Immediately pour into a 9 x 9-inch glass dish that has been lightly coated with cooking spray. After fudge has cooled for 5 to 10 minutes, cut into squares and leave in pan to finish cooling.
Cook and cut-up chicken strips. Boil soup, sour cream and cheese in a pot. Cook rice according to package directions. Cut up slices of chipped beef and add to soup mixture. Add chicken to mixture and pour over rice in casserole dish. Bake 15 to 20 minutes at 300°.
Preheat oven to 350°. Cook broccoli according to package directions and drain well. Place broccoli into a 13 x 9-inch pan. Combine soup, mayonnaise, melted Cheez Whiz and onion in a small bowl. Sprinkle salt and pepper over broccoli. Spread soup mixture over broccoli. Top with crushed Ritz crackers. Bake, uncovered, for 40 minutes or until golden brown. Optional: May add 1 cup cooked, diced chicken or ham. Serves 6 to 8.
Preheat oven to 450°. Add sugar, butter, salt and slightly beaten egg yolks to hot potatoes, then add milk and flavoring. Fold in the egg whites which have been stiffly beaten. The mixture should be fairly thin. Bake in a 9-inch pie shell. Bake for 10 minutes, then reduce heat to 350° and bake 45 minutes longer or until knife inserted in center comes out clean.
Sift dry ingredients together. Combine eggs and milk. Add dry mixture. Stir until smooth. Add to okra. Spoon by heaping teaspoonfuls into deep fryer and fry until crisp. Serve with melted butter.
Melt butter in medium saucepan. Add sugar and cocoa. Stir well. Add eggs. Stir; do not beat. Add Pet milk and vanilla. Pour into unbaked pie shell. Bake at 400° for 10 to 13 minutes. Reduce heat to 350° and bake for 20 to 25 minutes. Let cool and refrigerate.
Mix sugar, soda, cocoa, flour and buttermilk. Add spices. Add raisins, nuts, jam and margarine; mix well. Add 3 eggs separately. Mix well. Preheat oven to 350°. Pour batter into greased and floured pan; bake until done. Remove from oven and cool before frosting.
Warm nuts in nonstick baking pan. Combine all ingredients except nuts in a saucepan. Bring to a boil and cook for 5 minutes. Time it. Pour over warm nuts. Stir to coat all nuts. Pour onto cookie sheet to cool. Nuts will break apart when cool.