HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat together first five ingredients. Add to flour mixture, then add eggs. Mix well. Bake in cookie sheet pan 20 to 25 minutes at 350°.
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass stoneware, plastic or stainless steel container, spooning liquid smoke mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place in oven at 200° until desired dryness or crispness, approximately 2 to 3 hours. Makes 1/4 pound jerky.
Preheat oven to 350°. Boil chicken until done. Debone into small pieces. Cook spaghetti in broth (add salt); dice onion and bell pepper and saute in butter until done. In large casserole dish, scoop spaghetti from broth. Add chicken, pimentos, tomatoes, onion and bell pepper. Slice cheese and lay on top. Heat at 350° until cheese melts.
Combine 1 cup flour, butter and powdered sugar until crumbly. Pat in bottom of square or round pan (well-greased). Bake at 400° for 10 minutes.
Grind cranberries. Add sugar and orange rind. Mix well. Let stand 30 minutes. Stir in 1/2 cup boiling water to dissolve sugar. Refrigerate while preparing Jell-O. Stir Jell-O into 1 cup boiling water until dissolved. Add 1/2 cup cold water; chill until slightly thickened. Stir in cranberry mixture, celery, apples and walnuts. Pour into 2 (3 cup) molds or 1 (6 cup) mold. Cover and chill until set. Unmold onto serving plate. Makes 12 servings.
Boil sweet potatoes in jackets until tender. Peel and mash to make 2 cups. Cream until smooth and combine with other ingredients. Pour into pie shells. Bake at 425° for 15 minutes. Reduce heat to 350° and cook for 1 hour and 20 minutes. Makes 2 (9-inch) pies.
Boil sugar and water together to thin syrup stage. Cool. Add vodka and peppermint extract. Combine well to blend. Store in bottles with tight fitting caps.
Combine orange Jell-O, pineapple and juice. Let it come to a boil. Cool. Add Cool Whip, buttermilk and nuts. Let congeal. This makes 2 casseroles. For smaller amount make 1/2 of recipe. This can be frozen. Lime Jell-O can be used instead of orange.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake at 325° for 25 to 30 minutes or until knife comes out clean. Do not overbake.
Scald milk and add sugar, butter and salt. Cool to lukewarm and add well beaten eggs, yeast and flour to make a stiff batter. Place dough in well greased bundt pan and cover with towel and let rise one hour. Bake in preheated 350 degree oven for 30 minutes.
Combine and pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 60 minutes.
Mix ingredients together (except cheese slices and pie crust) and put into a 9 x 13-inch pan. Add one layer of cheese slices over the hamburger mixture, then cover with the pie crust. Bake at 325° for 1 hour.
Melt peanut butter and butterscotch chips in large pan over low heat, stirring constantly. Remove from heat. Stir in Special K cereal, mixing well. Drop by spoonfuls onto wax paper. Chill. Makes 3 to 3 1/2 dozen.
Mix together and put in a 2-quart greased casserole. Mix the following and sprinkle over the top: brown sugar, 1/3 cup melted margarine, flour, and chopped pecans. Bake 30 minutes at 350°.
Spoon ice cream into pie crust; cover and freeze for 15 minutes. In a mixing bowl, beat cream cheese and confectioners sugar until smooth; fold in whipped topping. Spread over pie. Using the back of a spoon, make an 8 inch diameter well in the center of the pie for the pie filling. Cover and freeze for 3 to 4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into well; drizzle with chocolate syrup. Serve immediately. Serves 6.
Mix the first 4 ingredients together. Add the pudding mix. Let the frozen bread thaw. Cut up into small balls. Put 1/2 in a 9 x 9-inch pan. Add mixture. Cut up remaining bread; put in pan. Bake at 350° for 30 minutes. (May also use 9 x 13-inch pan.)
Combine all ingredients except 1 can tomato soup, cabbage and water. Cut out heart of the cabbage and immerse in boiling water to loosen leaves. Place about 2 tablespoons of meat mixture into each leaf. Roll and fasten with toothpicks. Place in a large roasting pan. Mix remaining can of soup with the 1 cup water and pour over cabbage rolls. Cover and bake in a 350° oven for about 1 hour. Makes about 40 cabbage rolls.
Combine all ingredients except nuts. Mix well and shape into a ball. Chill at least 2 hours. Roll in nuts.
Cook and mash potatoes. Beat in cream cheese, 2 tablespoons oleo, onion, parsley and seasonings. Using 1/2 cup for each log, shape in 12 (4-inch) logs. Stir melted remaining butter or oleo into crumbs, cheese and paprika. Coat logs. Place in single layer in greased 7 x 12 x 2-inch baking dish. Bake uncovered at 350° for 25 to 30 minutes. Makes 6 servings. May be made a day ahead. Bake until puffy.
Cream butter, sugar and vanilla. Beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in a greased 8 x 8 x 2 pan. Bake at 325° for 30 to 35 minutes. Cool and cut into 16 squares.
Heat pineapple to boiling point; add gelatin and stir to dissolve. Chill until partially set. Soften cream cheese; stir in pimento. Add to gelatin mixture and blend. Fold in whipped cream, celery and nuts. Pour into 1 1/2-quart mold. Chill firm.
Brown meat well. Mix together other ingredients with meat. Bake in a 2 1/2-quart casserole dish for 30 minutes at 350°. Freezes well.
Chop onion into small pieces; melt shortening in large skillet and brown onion and ground beef. (Drain off fat.) Mix sugar, mustard, vinegar and catsup in medium saucepan and warm over medium heat. Add browned ground beef and onion to the sauce. Mix well and simmer until hot.
Cream sugar and butter. Add eggs and flavoring. Mix. Add baking powder to flour; sift. Alternately add flour and milk to creamed mixture. Mix well. Roll on floured pastry cloth. Cut. Bake at 350° for 8 to 10 minutes. Frost and decorate.
Melt butter in a 13 x 9-inch baking dish. Beat eggs, sour cream, salt and milk. Stir in sauteed onions and bacon. Pour into a 13 x 9-inch dish and bake at 325° until eggs are set and moist, about 30 minutes.
Preheat oven to 350°. In large bowl, combine butter, sugar, vanilla and salt on low speed about 1 minute. Gradually add flour at low speed until just combined. Stir in nuts. Roll dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes until firm to the touch but not brown (do not overbake). While warm, roll in powdered sugar. Cool, then re-roll in powdered sugar. Yields 4 dozen cookies.
Mix all together and pour into a 9 x 13-inch pan. Bake, uncovered, for 1 hour at 350°. Last 15 minutes, crush potato chips and put on top.
Used for pizza crusts, dinner rolls, loaves of bread and bread sticks. Mix everything together. Knead 5 to 8 minutes. Let rise until double. Punch down and shape as desired. Bake pizza at 425° for 12 to 15 minutes, rolls/breadsticks at 350° for 8 to 12 minutes or loaves (small) at 350° for 20 to 30 minutes.
Here is a recommended method that reduces the time from the usual 6 hours to about 1 hour (for rendering alone). Most of the odor of rendering is eliminated.
Brown hamburger, not past pink. Add mushrooms and onion; drain. Add gravy to this. Turn heat off skillet. Beat egg and mix everything together. Pour into pie shell. Top with slashed crust. Bake for 50 minutes at 350°. Season to taste.
Combine flour, baking soda and salt; set aside. Place vinegar in a 1 cup measure and fill with milk to the 1 cup line. Set aside.
Soak chopped dates in boiling water and soda. Mix sugar, oleo, beaten egg and vanilla. Mix baking powder, flour, salt and nuts. Add to sugar mixture. Add date mixture and bake in 9 x 14-inch pan for 35 minutes at 350°.
Grease bottom only of 9 x 13-inch pan. Mix pecans and coconut together and spread in bottom of pan. Prepare German chocolate cake mix according to package directions and pour over pecan and coconut mixture. Blend the last 4 ingredients and spoon over cake batter. Bake at 350° for 40 to 45 minutes.
Mix together. Grease casserole. Put in mixture and pour 2 tablespoons melted butter on top. Bake at 325° for 1 1/4 hours.
Mix all ingredients including enough flour to make the consistency of biscuit dough. Roll out and cut out. Bake at 350°. Makes 2 1/2 to 3 dozen.
Cream margarine and sugar. Add eggs one at a time. Add flavoring and then the vanilla wafers. Mix well. Add nuts and coconut. Mix. Cook in tube pan for 1 hour and 45 minutes at 325°. Serve plain or with frosting.
Prepare spaghetti according to directions. In medium skillet, cook sausage until no longer pink. Drain, reserving 2 tablespoons drippings. Add cabbage, onion, apple and garlic. Stir-fry just until tender. Stir in salt and sage. Add spaghetti. Cook and stir until hot. Remove from heat; add cheeses and toss to mix. Arrange on warm platter. Garnish as desired. Serve immediately. Refrigerate leftovers. Serves 4 to 6.
Brown meat and onion; drain. Add spaghetti sauce mix and tomato sauce and simmer until flavor is well blended. Spread into 9 x 13-inch pan; layer on cheese and sour cream. Top with crescent rolls so they meet; brush with melted butter. Sprinkle Parmesan cheese over all. Bake at 375° until rolls are brown, approximately 20 to 30 minutes.
Cook garlic and celery until just tender in hot butter in a large heavy skillet. Add beans. Cover and cook (break frozen blocks apart with fork as they thaw) about 5 minutes or until beans are just tender. Sprinkle hot beans with seasoned salt. Pour into a heated serving bowl and top generously with buttered browned sliced almonds. Makes about 8 servings.
Place first five ingredients in blender in layers and pack down. Add the tomatoes and juice. Pulsate blender until desired consistency. Makes approximately 1 quart. Delicious!!
Sift together flour, sugar, cocoa, baking soda and salt into mixer bowl. Add oil, vinegar and vanilla to dry ingredients while mixing at low speed. Pour water over all ingredients in bowl. Mix at low speed until all ingredients are blended. Pour into greased pan and bake.
Mix cream cheese, peppers, onions and garlic salt. Spread 1/2 of mixture on each shell and roll up. Chill. Slice into bite-size pieces and serve with picante sauce. Recipe is easily doubled to feed a larger crowd.
Drain peas and layer with onions. Sprinkle each layer with pepper (be generous). Combine oil, vinegar, garlic and salt in blender at high speed for 3 minutes or until thoroughly mixed. Pour over peas and onions. Refrigerate at least 24 hours. Will keep 2 weeks and gets better all along. Serves 8.
Brown sausage and drain. Place in casserole; add spaghetti sauce. Add Mozzarella cheese (save some for top). Mix well. Add remaining cheese to the top. Bake at 350° just until heated through and cheese is melted, approximately 30 minutes.
Mix soup, tuna, celery, onion, mayonnaise and pepper. Fold in egg slices. Pile lightly into individual baking shells or a 3-quart casserole. Sprinkle top with crushed potato chips. Bake in very hot 450° oven for 15 minutes or until hot. Top with additional egg slices and parsley. Makes 12 to 14 servings. Serve hot baking powder biscuits or hot rolls and assorted relishes.
Boil the potatoes with skins on. When the potatoes are done, peel and put through a ricer. Spread riced potatoes on a dish towel to remove moisture. Put in a large bowl and sprinkle with salt. Add eggs, flour, bread crumbs and nutmeg. Work together until mixture forms into dry balls. If too wet, add more bread crumbs. Roll into balls. Drop into salted boiling water. When balls rise to the surface of the water, reduce heat and simmer gently 3 to 5 minutes. Take out one and cut it through the middle. The center should be dry, not soggy. Remove balls from the water with a slotted or wire spoon. Place on a hot platter. Don't boil too long or the balls will fall apart.
Cook spaghetti; drain. Drain water out of cans of veggies. Mix all ingredients in bowl. Refrigerate overnight. This recipe can be substituted with any raw veggies. Boiled shrimp goes well also.
Mix rhubarb and 1/2 cup sugar; let stand until batter is mixed. Cream shortening and sugar. Add egg. Add sifted dry ingredients alternately with milk. Add vanilla. When cake is mixed, add rhubarb to the mixture and bake at 350° (325° for glass) for 1 hour. Serve with ice cream or whipped cream.
Fry bacon until crispy. Remove from pan; add onion. Cook until soft. Add remaining ingredients and bacon pieces. Bake 30 minutes at 350°.
Combine all ingredients except potatoes and cook about 1/2 hour. Add potatoes and cook together until done. Brown 1/2 cup flour in 1/3 cup oil. When well browned, add minced onion; stir well for 2 minutes and then pour into saucepan of soup and let come to a boil. Ready to serve. (String Bean Soup with same ingredients.)
Mix the children with dogs and empty into the field, stirring continuously. Sprinkle the field with flowers. Pour the brook gently over the pebbles. Cover all of this with a deep blue sky and bake in the hot sun. When children are well browned, they may be removed. They will now be ready to set away to cool in the bathtub. When any of the ingredients are missing (except the children), substitute any of the following four recipes.
Mix sugar and cornstarch in a small pan; add water gradually and stir constantly. Bring to a boil and cook for five minutes, stirring to keep from scorching. Remove from fire and add remaining ingredients. Serve warm or cold.
Combine and bake at 325° for 1/2 hour. Cut in squares while hot. Leave in pan to cool.
Add yogurt, oil, eggs and peel; beat well. Add sugar, flour and baking powder. Mix well. Stir in fruit. Spread in greased pan. Bake at 375° for 35 minutes. Top with powdered sugar, if desired.
In a large bowl, combine pancake mix, walnuts, whey protein and cinnamon. Blend milk, egg whites and applesauce in a blender. Add the wet mix to the dry, mixing thoroughly. Set waffle iron to low for soft waffles or medium to high for the crisper variety. Coat waffle griddle with nonstick cooking spray. Pour a quarter of the mixture into the waffle iron. The waffle iron will automatically tell you when it's done. Makes 4 large waffles.
Combine all ingredients in a 9 x 13 baking dish. Bake at 350° for 1 1/2 hours.
Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans and soak overnight. Drain beans and add 2 quarts water and add next 3 ingredients. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup and remove meat. Chop meat and return to soup. Yield: Approximately 2 1/2 quarts, 10 to 12 servings.
Combine ground beef, sausage, eggs, bell pepper, onion, bread crumbs and milk. Mix thoroughly. Place in bottom of deep round casserole to approximately 1 1/2 inches deep. Cut cabbage in wedges. Place in boiling water for 1 to 2 minutes, until wilted and bright in color. Place layer of cabbage on raw meat loaf. Place mashed potatoes on top of cabbage. Bake in 350° oven for 1 1/4 hours, until a brown crust has formed on top of potatoes and meat mixture is done. Serve while piping hot.
Saute onions in butter in large skillet until translucent. Stir in chicken, salsa and seasoning mix. Simmer, uncovered, over low heat for 15 minutes or until chicken is cooked.
Thaw fish if frozen. Place fillets in a single layer on a well-greased bake and serve platter, 15 x 10-inches. Brush fillets with lemon juice and let stand for 10 minutes. Combine remaining ingredients. Broil fillets about 4 inches from source of heat for 6 to 8 minutes or until fish flakes easily when tested with a fork. Remove from heat and spread with cheese mixture. Broil 2 to 3 minutes longer or until lightly browned. Makes 6 servings.
Butter sides of 2-quart saucepan. Combine sugar, cocoa, salt and milk. Stir until sugar dissolves. Cook to soft ball in cold water. Cool before beating. Let butter melt on top of hot mixture. Do not jar candy while cooling.
Fry sausage in butter until brown. Remove sausage from pan and keep warm. Add onion and mushrooms to pan and cook until onions are soft. Remove from pan and put with sausage. Add beef broth to pan and thicken with cornstarch paste. Add sausage, mushrooms and onions and heat through. Serve with mashed potatoes.
Mix first 5 ingredients. Set aside. Mix sugar, oil and vinegar. Heat until sugar dissolves. Cool. Pour over the mixed vegetables. Let set overnight.
Shake biscuit quarters in mixture of sugar and cinnamon. Distribute coated biscuit pieces evenly around a buttered Bundt pan. Melt butter in a saucepan; add remaining sugar and cinnamon mixture to margarine. Stir until sugar is dissolved some and pour over biscuit pieces. Bake at 350° for 25 to 30 minutes. Remove bread to a cake plate immediately. When cooled, make glaze of 1 cup powdered sugar and 1 teaspoon vanilla. Add just enough evaporated milk to pouring consistency.
Heat the oil in a heavy pan over medium heat and add beef, onion and garlic. Cook until lightly browned. Add the remaining ingredients, except for the salt, and bring to a boil. Lower the heat and simmer, uncovered, for about 1 hour. Skim occasionally and season with salt.
In a saucepan, melt butter. Take off heat. Stir in cake mix and lemon juice. Pour cherries in a 9 x 13-inch baking dish. Crumble cake mixture over cherries. Bake at 350° for about 50 minutes or until the top browns.
Combine all ingredients except tomatoes and blend until smooth. Add tomato chunks and mix well. Can be used as a dip or topping for tacos and tostados. Store in airtight container in refrigerator.
Beat eggs and milk together with fork until smooth. Heat 1/4 inch oil in frying pan over low heat. Dip eggplant into egg and milk mixture and roll in bread crumbs. Dip eggplant again into egg and milk and re-roll in bread crumbs. Let dry on wire racks several minutes, then fry in tho oil until golden brown. Drain on paper towels.
Mix all ingredients together. Put into a greased pan. Bake at 350° for 30 minutes, or until brown.
Whip cream cheese and brown sugar. Add peanuts and vanilla. Cut apples in wedges and dip in sauce.
Mix all together and drop on greased, medium hot griddle. Cook until brown on each side.
Beat butter until soft. Beat in confectioners sugar; add in rum and milk. Beat until smooth and spreadable.
Heat oven to 450°. Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each 12 muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted. Mix baking mix, applesauce and milk until dough forms. Add some white sugar, beat 20 strokes. Spoon mixture in cups. Bake 10 minutes. Makes 12 biscuits.
Prepare taco meat according to instructions. In baking dish (9 x 13-inch), layer taco meat, corn and any other vegetables you may choose (black olives, tomatoes) and cornbread mix. Bake until cornbread is golden brown. Easy as pie!
Drain pineapple; save juice. Season chicken with salt and pepper; rub with garlic and thyme. Brown in hot oil in skillet. Remove from skillet. Combine 2 tablespoons juice with cornstarch. Add honey, mustard and remaining juice to skillet. Blend, then add browned chicken and simmer, covered, for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring until sauce thickens. Serves 4.
Saute onion in olive oil until transparent in frying pan. Add can of tomatoes and then fill empty can halfway with water and add that. Blend together. Add remaining ingredients, except pasta. Stir and simmer to a slow boil for 1/2 to 3/4 hour. Cook pasta to taste.
Mix egg whites and cajun spices. Dry French fries. Drop in batter. Spray cookie sheet with cooking spray. Place fries on cookie sheet, trying not to let them touch each other. Bake on the lower rack of a preheated 400° oven for 40 to 45 minutes. Best french fries you ever had! Money back guarantee!
Put butter and brown sugar in an iron skillet. Let it simmer for a few minutes. Then add pineapple. Then make a batter of eggs, sugar, water, vanilla, salt, baking powder, and flour. Pour this over other mixture in skillet. Bake in iron skillet in a hot oven for 10 minutes at 375° then reduce to 350° for 50 minutes. When done turn out of pan onto a large plate. Serve with whipped cream.
Mix together all ingredients and pour into baking dish. Bake covered in 350° oven for 30 minutes. Remove cover; stir, then bake uncovered for 15 minutes.
Melt chocolate and butter over low heat. Cool, add marshmallows and nuts to chocolate mix. Shape into 2 rolls, 1 to 2 inches in diameter. Roll in coconut. Chill and slice. Serve.
Combine soup and broth, stir in potatoes. Cook over medium-low heat until it begins to simmer, and potatoes are heated through.
Boil water; add broccoli and onion. Boil 10 to 12 minutes and drain. Puree 1/2 of mixture. Add seasonings and cheese. Stir until melted. Add milk, cream and butter. Stir and heat to boiling. Mix flour and water separately, then blend into boiling mixture. Stir rapidly. Cook and stir until soup is consistency of heavy cream.
Measure all ingredients into mixing bowl in the order listed. Do not stir until all are in the bowl. Beat thoroughly. Spread out on greased cookie pan, 17 x 11 x 2-inch. Bake for 20 minutes or until rich brown. When cool, frost with a thin layer of confectioners sugar frosting. (I sometimes use a large cake pan for thicker bars.)
Mix dry ingredients and crackers in plastic bag. Add 1 cup oil. Keep in refrigerator and shake once a day. Great snack.
Wash pickles and slice. Put in jars with 2 garlic buds and 2 heads of dill. Heat vinegar mixture and pour over pickles. Cold pack for 5 minutes and remove from heat. Enough liquid for 6 pints.
Heat butter and honey in large skillet over medium heat until butter is melted. Stir in cereal, tossing to coat well. Cook, stirring often, for about 5 minutes or until cereal is toasted. Remove from heat and let stand for 5 minutes. Combine sugar, cinnamon and nutmeg in large bowl. Add cereal and toss to coat well. Stir in dried fruits. Cool, then store in airtight container. Makes 5 cups.
Cook vinegar, sugar, pepper, oil and water. Bring to a boil and cook for 1 minute. Mix vinegar mixture and vegetables. Let set for half day and serve. Will keep 2 weeks.
Pat rolls into a 10 x 15-inch pan. Bake 10 minutes. Cool. Mix next four ingredients and spread over crust. Choose any or all of the vegetables to spread over creamed mixture, ending with cheese and black olives. Cut and serve as a snack or appetizer.
Preheat oven to 350°. Cream the butter and brown sugar. Stir in the egg, sour milk and molasses. Sift the dry ingredients and beat in a small amount at a time. Spoon heaped tablespoons of dough onto a greased cookie sheet and flatten with the bottom of a glass covered with a dampened cloth, dipped in granulated sugar. Bake for 12 to 15 minutes.
Beat the butter at medium speed in a mixing bowl until light. Add the brown sugar gradually, beating until fluffy. Add the flour and mix well. Stir in the pecans. Set aside 1 cup of the mixture. Press the remaining mixture over the bottom of a greased 9 x 13-inch baking pan. Bake at 350° for 14 to 15 minutes or until light brown.
Pour liquid smoke over the beef in a baking dish. Sprinkle with the celery salt, onion salt and garlic salt. Refrigerate overnight in a covered baking dish. Sprinkle both sides with salt, pepper and Worcestershire sauce. Cover and bake at 200° to 225° for 4 to 5 hours, or until tender. Uncover and pour the barbecue sauce over the meat. Bake for 1 hour longer. Serve hot in thick slices.
Roast garlic cloves on pie plate in 325° oven for 30 minutes. Cool, peel and set aside. Saute carrots, celery, onion and potato in butter over medium heat about 20 minutes. Reduce heat to low. Sprinkle vegetables with flour and brown sugar, tossing to coat. Stir in milk until blended. Add garlic, rosemary, curry, salt and pepper. Mix well. Cook over low heat, stirring often, for 15 minutes. Do not boil. Puree in blender in several batches adding some broth to each batch. Return puree to pot. Stir in half and half and turmeric. Cook over medium-low heat, stirring often, about 15 minutes. Stir wine into soup and add garnish.