HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine garlic, sugar, salt, tomato juice, oil, lemon juice and Worcestershire in large bowl. Beat until well blended. Stir in tomatoes, cucumber, green pepper, carrots, celery and green onions. Cover and chill for several days.
Combine water and sugars in saucepan. Bring to boil and simmer 10 minutes. Add instant coffee to sugar mixture and let cool. When cool, add vodka and vanilla. Pour into bottles and store in cool place. Makes about 2 quarts.
Mix all ingredients and drop by tablespoons into hot oil. Fry until golden brown. Drain on paper towels.
Bake cornbread. Cook. Crumble and chill. Chop all vegetables and put in covered bowl. Chill 2 to 3 hours. Thirty minutes before serving, mix cornbread and vegetables. Chill for 20 minutes. Add dressing and toss lightly 10 minutes before serving.
Combine sugar and butter; mix well. Add eggs one at a time, beating after each addition. Stir in flour and milk, add pumpkin and cinnamon. Mix until smooth. Stir in 1 cup coconut and pecans. Pour into greased 2-quart casserole. Bake at 350° for 1 hour and 5 minutes. To serve, add whipped cream and cherry or toasted coconut.
Drain pickles on paper towels. Take cream cheese and spread on bread. Take 1 slice of trimmed bread, place 1 dill pickle and wrap a little more than half. Roll up in wax paper. Chill and slice.
Mix sugar, green and hot pepper and vinegar; bring to boil and boil 1 minute. Add Certo and let set for 15 minutes. Put in jars and seal.
Combine cake mix, 1 egg and butter. Mix together and line pan like a pie crust on sides and bottom.
Bring sugar and water to a boil for 5 minutes. Add mint flavoring and a generous 2 or 3 shakes of the green food coloring; mix well. Add about 9 pears which have been peeled, halved and cored. Return to boil and cook about 5 minutes, depending on variety and ripeness of pears.
Mix together and bake in 2 loaf pans at 350° for 45 minutes or until done.
Beat eggs in a large bowl. Stir in oil, sugars, zucchini and vanilla. Sift flour, baking powder, soda and cinnamon. Stir into egg mixture. Stir in raisins. Spoon into two well-greased loaf pans. Bake at 375° for 1 hour (until center springs back when touched). Cool in pans 10 minutes. Remove and cool. Freezes well.
Slice cucumbers in quart jars. Add hot peppers, dill, garlic and alum. Pack tightly in jars.
In 1 1/2 qt. Casserole dish, mix soup, milk and pepper. Stir in beans and 2/3 c. fried onions. Bake 25 minutes at 350 degrees until hot. Stir; top with 2/3 cup onions. Bake 5 minutes until onions are golden brown. Makes 6 servings.
Preheat oven to 350°. Slice onions and potatoes. Alternate layers in casserole dish with onions at bottom (first layer). Salt, pepper and season after each potato layer. Chop up garlic and place under the skin of chicken (so that garlic is between skin and chicken). Place chicken on top layer. Salt, pepper and season. Place in oven, covered with foil, for 45 minutes. Take off foil and bake 30 minutes more or until chicken is brown.
Melt oleo and add all dry ingredients; let stand for 30 minutes. Cut biscuits in half; dip in mixture. Bake as directed.
Combine dates, sugar, butter and egg; stir. Add water. Cook for 10 minutes. Add Rice Krispies, vanilla and nuts. Cool and drop from a teaspoon into bowl of coconut; roll into small balls. Store in airtight container. Will keep for weeks. Very pretty for special occasions when the coconut is tinted.
Dissolve Jello in water. Add pineapple and pie filling. Pour into a 9x13x2 inch dish. Chill until firm.
Cook macaroni; drain. While still hot, drizzle with oil and vinegar. Add onion, seasonings and cheese; toss well. Gently mix in Spam and remaining ingredients. Chill. Serve on salad greens.
Preheat oven to 350°. Spray an 8 x 5 x 3-inch loaf pan with vegetable spray. In large bowl, sift flour, baking soda, baking powder and sugar. Add whole wheat flour, wheat germ, cinnamon and allspice and set aside. In another large bowl, mix egg whites, water and apple juice concentrate. Mix in flour mixture. Pour mixture into pan. Bake 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Makes 12 (1 slice) servings.
Cut left-over cornbread into serving-size pieces. Split each piece through the middle. Lay cut-side down in medium hot iron skillet with melted butter. Toast until brown and crisp, about 5 minutes. Turn and toast other side 1 to 2 minutes. Serve hot.
Mix together all ingredients except green pepper and tomato sauce. Cut the tops out of the green peppers and clean the insides of the peppers. Fill peppers with the ground beef mixture. Cover the tops of the peppers with tomato sauce and bake at 325 degrees for approximately one hour, or until meat is cooked through.
Save enough onion rings to cover top of casserole. Grease casserole dish with margarine, then spread 1 can mushroom soup, then 1/2 of remaining onions, 1/2 of liquid reserved from beans and 1/2 cheese. Repeat. Bake at 375° for 40 minutes. Remove from oven. Crumble remaining onions on top. Return to oven and brown.
Mix dry ingredients. Set aside. Blend sugar, shortening and eggs. Add tomato soup and milk. Bake at 375° for 40 minutes in a greased 9 x 9-inch pan. Frost with Cream Cheese Frosting.
Brown coarsely chopped onion in butter. Add sliced zucchini, broth and water; simmer until tender. Cool. Puree in blender with cream and seasoning for several minutes. Refrigerate. Add parsley for garnish.
Place boneless chicken breasts in baking dish. Cover with white sauce. Sprinkle with oregano, salt and pepper. Bake covered 1 hour at 300°. Remove from oven and add 1 slice Swiss cheese on each breast. Place dressing which has been prepared over each breast. Bake 1 hour more. Last half hour uncover and turn oven down to 250°. Serve with white and wild rice, mixed.
Put a dab of peanut butter between two crackers. Melt white chocolate in a double boiler. Dip cracker in chocolate and let cool on wax paper. (Will freeze.)
Place shrimp on outer edge of serving dish, leaving center open. Mix garlic, onion, celery seed, bay leaf and lemon juice. Then spoon over shrimp. Cover tightly with plastic wrap. Cook 2 1/2 minutes on High. Turn shrimp over after 1 1/2 minutes. Shrimp can be chilled or served warmed.
Cream butter and sugar. Add egg and vanilla and beat well. Add sour cream and flour, a little at a time, and beat until it gets thick, then mix rest of flour in well. Dough will be sticky and soft. Put on wax paper and dip hand in flour and shape into ball. Chill overnight. Cut dough in half after it has warmed up a little. Roll out about 1/4 to 1/2-inch thick and cut round cookies and place on ungreased cookie sheet. Sprinkle granulated sugar on top and roll lightly with rolling pin to pat down. Bake at 375° for six to eight minutes. Do not let them brown.
Stir cake mix, butter, nuts and evaporated milk. Press 1/2 of dough into greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle on chocolate chips. Pour caramel mixture over chips. Crumble rest of dough over top. Bake 20 minutes more. Cool in fridge for 30 minutes. Cut into squares.
Preheat oven to 350°. Cover cookie sheet with aluminum foil. Bring butter, margarine and sugar to a boil. Boil two minutes. Line cookie sheet with graham crackers. Pour butter/sugar/margarine mixture over crackers. Sprinkle with nuts. Bake at 350° for 8 to 10 minutes or until bubbling good. Cool and break into pieces.
Pound chicken breasts thin. Dip chicken into beaten egg, then into seasoned bread crumbs. Heat oil with garlic and remove garlic. Brown chicken in oil for 3 minutes on each side over medium heat. Add sherry, basil and lemon juice. Top with capers. Simmer 5 to 6 minutes or until tender. Makes 4 servings.
Split whole quail down back only. Salt and pepper birds and stuff with favorite cornbread, giblet or rice dressing. Wrap a strip of bacon around each bird and sprinkle with Worcestershire sauce. Bake in 350° oven and baste frequently with bouillon. Cook 1 hour and 45 minutes to 2 hours.
Place chicken breasts in a bowl. Combine remaining ingredients and pour over chicken. Marinate at least 2 hours. Place breasts on broiler pan and broil close to heat for 5 minutes on each side. Yield: 8 servings.
Boil for 1 minute and let cool slightly. Mix in 3 cups confectioners sugar.
Melt margarine in a 13 x 9-inch pan. Sprinkle next five ingredients over margarine. Drizzle Eagle Brand milk over all. Bake at 350° for 25 minutes.
Melt chocolate chips with 14 ounces of almond bark over low heat, stirring until smooth. Remove from heat. Use a large pan. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth. Preparation Time: 15 minutes plus chilling. Smaller pizzas 4 (6-inch) and 12 (4-inch).
Prepare and cook broccoli. Place the oil, butter or margarine in a saucepan. Add broccoli. Cook and stir until broccoli is delicate brown. Sprinkle with the Parmesan cheese.
Dump the crushed pineapple into a 9 x 13-inch ungreased cake pan and spread evenly. Dump the pie filling and spread evenly. Dump the yellow cake mix (dry, do not add anything) over the pie filling and spread evenly. Spread nuts over dry cake mix. Slice 2 sticks of butter into pats and place on top of nuts. Bake at 350° for 1 hour.
Drain pineapple and oranges. Do not use liquid. Combine all ingredients and chill.
Cut squash in half; remove seeds, butter cut surfaces and bake in a 400° oven, cut side down, for 30 minutes. Turn squash, cut side up; season lightly with salt and pepper.
Blend all ingredients and chill for at least 1 hour before serving. Serve with chips or crackers. Makes 1 2/3 cups. Recipe may be doubled.
Cook sausage thoroughly in a 10-inch skillet with sage. Drain grease and set aside. In a separate 1-quart saucepan, add 1 cup of milk and 1 cup of water. To this, add all spices and heat, but do not boil.
Mix together all ingredients in large bowl. Pour into casserole dish. Bake in moderate oven at 350° for at least 1 hour. Yields 3 quarts.
In a bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, butter and bananas, then stir into dry ingredients just until moistened. Fold in chips. Fill greased or paper-lined muffin tins 3/4 full. Bake in 375° oven for 18 to 20 minutes. Let cool for 5 to 7 minutes before removing from pan.
Sift flour, soda and salt together. Cream butter and sugar until light and fluffy. Add egg yolks and beat until very light. Add vanilla and lemon extract, blending well. Add dry ingredients alternately with combined buttermilk and vinegar. Beat until batter is smooth. Fold in stiffly beaten egg whites. Pour into 2 greased 8-inch cake pans. Bake at 375° for 25 to 30 minutes.
Add mayo or milk to the cream cheese until it becomes the creamy consistency of a dip. Add the dried beef (chopped into tiny pieces), onion and horseradish. (Increase or decrease onion/horseradish according to your taste.) Mix together.
Cream 1 cup sugar and butter. Add eggs and 1 grated lemon rind. Sprinkle salt and baking powder over mixture. Then add alternately in small amounts of flour and milk. Mix each addition by hand. Stir in cherries. Bake in greased loaf pan at 350° (325° if pan is glass) for 45 minutes to 1 hour. Test with toothpick for doneness. Remove and poke with fork and pour juice of 1 lemon with 1/3 cup sugar over loaf.
Mix cracker crumbs with melted butter and press into an 8-inch pie plate. Saute onions in 2 tablespoons of butter over medium heat until lightly brown. Pour in the chicken stock and stir. Put onions into cracker pie crust. Place fillets over the onions. Beat eggs with milk, salt and pepper. Pour over crappie. Sprinkle paprika, then cheese over fillets. Bake at 350° for at least 30 minutes. Sprinkle with parsley (optional) when fillets are cooked. Cool for 10 minutes. Serves 4 to 6 people.
Use 1/2-inch fillets of redfish, golden tile, snapper or grouper. Heat cast-iron skillet until white hot. Coat fish fillets with melted butter and sprinkle with spice mix until well coated on each side. This recipe makes about 1 cup and will keep very well in sealed container.
Cut cookie dough into slices and pat into pizza pan. Bake 20 minutes at temperature given on cookie package. Blend 8 ounces cream cheese with powdered sugar. Put cheese mixture on top of baked dough. Add fruits of choice (peaches, pineapple, apples, strawberries, kiwi, cherries, raisins, nuts, etc.). Glaze fruit with preserves and chill.
Layer tortilla chips, mixture of beef, onion, garlic salt, tomato sauce, olives, mixture of sour cream, cottage cheese, chilies, tortilla chips and Monterey Jack cheese. Repeat the 5 layers again. Bake at 375° for 35 minutes.
Brown sausage over medium heat. Stir occasionally. Drain well. Spread bread cubes into large buttered casserole dish. Top with sausage and cheese. Combine eggs, milk and seasonings. Mix well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set. Serves 6 to 8.
Grease a 9 x 13-inch pan. Cream sugar, margarine and egg. Mix well. Add salt and cinnamon. Mix well. Add flour and the rest of the ingredients. Mix well. Bake at 350° for 45 minutes. Cool completely before cutting. They can be frozen.
Combine first 3 ingredients in a medium bowl, stirring well. Add oleo, milk and lemon juice; mix well. Add eggs, one at a time, beating well after addition. Pour filling into 9-inch unbaked pie shell. Bake at 350° for 45 minutes. Cool and chill before serving.
Combine all ingredients. Mix until all ingredients are moist with milk. Spoon and pack into loaf pans. Cover with aluminum foil. Let set in refrigerator for 24 hours before eating. This recipe makes 2 cakes. Will keep in refrigerator for 2 to 3 weeks.
Slice cabbage long but not fine. Also, slice peppers and onions in rings. Mix together. Mix and heat the following to boiling and pour over the cabbage mixture: sugar, celery seed, pepper, white vinegar, salt and mustard seed. Cover and store in refrigerator. This will keep a long time.
Mix all ingredients in large bowl. Slice bread in thin slices. Spread with mix. Bake 8 to 10 minutes at 425°. May be made ahead and frozen.
Mix soup and milk together. Cook broccoli according to package directions; drain slightly. Layer: broccoli, soup mixture and cheese or mix everything together. Bake at 350° until bubbly and cheese melts.
Blend in blender. Top with drop of Cool Whip or whipped cream. Serve immediately.
Toast tortillas under broiler briefly until slightly crisp, but not brown. Spread tortillas with salsa. Sprinkle cheese over top. Broil under broiler until cheese is melted. Sprinkle with chopped cilantro. You may add your favorite precooked toppings.
Preheat oven to 400°. Bring water, butter and salt to a boil in medium saucepan. Remove from heat and add flour all at once beating vigorously until dough is blended and begins to come away from sides of pan, forming a ball. Stir in ham and cheese. Add eggs, one at a time, beating well after each. Drop by heaping teaspoonfuls, 2-inches apart on cookie sheet. Bake until puffed and golden, 15 to 20 minutes.
Mix jello, sugar and water until boiling. Add cream cheese and beat 2 to 4 minutes until well blended. Let stand 10 to 15 minutes until slightly thick. Add baby food, pineapple and nuts. Fold in Cool Whip. Pour into large mold. Refrigerate overnight.
Combine ingredients in a large bowl. Stir until well blended. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes or until done. Can be served with Cool Whip or put chocolate frosting on it.
Slice rolls in halves; put ham and cheese on them and replace the top. Bring margarine, mustard and Worcestershire sauce to a boil. Pour over top of rolls; cover with foil and put in a warm oven for about 20 minutes.
Mix all ingredients. Chill and serve. Marshmallows can be increased or decreased. Pecans can also be added.
Melt chocolate over hot water. Cream the butter and sugar. Add eggs and beat well. Blend in chocolate, vanilla and flour. Mix nuts into batter. Bake in greased 9 x 13 1/2-inch pan at 325° for 35 minutes.
Dissolve sugar by heating, but do not boil. Pour over the puddin' cake.
Mix oil and milk together and add salt, sugar and flour. Pack into 9 or 10-inch pie pan. Bake at 400° for 10 to 12 minutes; prick crust where sides meet bottom before baking. Cool. Cook until clear (5 minutes) sugar, water and cornstarch. Add peach Jell-O and stir until dissolved. Cool. Line bottom of cooled crust with peach slices, alternating in crust with cooled Jell-O mixture, making sure all peaches are covered. Set at least 6 hours in refrigerator. Serve with Cool Whip.
Combine all ingredients except oil in bowl; mix well. Drop by teaspoonfuls into sizzling, hot oil in skillet. Brown on both sides. Drain on paper towels. Serve hot.
Heat oil in skillet. Dip pieces of duck breast in beaten egg and roll in Parmesan cheese. Fry in hot oil.
Take first 2 ingredients and brown the round steak. Then cut it into 1-inch squares. Put meat on bottom of pan. On top of that, put a layer of onion, then a layer of potatoes. Then mix the mushroom soup and milk. Put over casserole. Bake at 350° for 1 hour. Drain green beans, then put them over the top and bake for another 15 minutes.
Put all together in top of double boiler over boiling water (or in heavy saucepan) over low heat (flame!). Stir well. Feel with finger to see that mixture gets no more than blood warm! Will not thicken if it gets too warm. When "blood warm", same temperature as finger, take off fire (heat) and beat with rotary beater until thick. Keep in refrigerator and shake well before using. Makes 3 1/2 cups.
Saute chicken on both sides in olive oil, butter and garlic. Add 1/4 cup of chicken broth (set aside remaining for later). Let simmer until almost all liquid is evaporated. Add white wine. Let simmer until almost all liquid evaporates. Add tarragon. Turn chicken and bake. Add last 1/4 cup chicken broth, cover and let cook on low heat for approximately 20 minutes.
Stir all ingredients together. Pour into pie shell and bake for 40 minutes at 325 degrees. Good Pie!!
Saute onions in butter. Add pepper. Cook 5 minutes. Add flour until blended. Slowly add half and half. Cook 1 minute. Add peas with onions. Add salt and nutmeg. Heat until warm.
Cream the margarine and sugar. Add the eggs, one at a time, milk, vanilla wafers, baking powder, vanilla flavoring, coconut and pecans. Bake in oblong pan 30 to 35 minutes at 350°.
Brown meat in small amount of oil; season. Stir in combined barbecue sauce, pineapple syrup, vinegar and cornstarch. Cover; simmer for 35 minutes. Add pineapple and green pepper; simmer 10 minutes longer. Serve with rice. Serves 6.
In saucepan, heat to boiling the pineapple and sugar. Add jello and stir until melted. Remove from heat. Add softened cream cheese, a little at a time, and stir until most of the lumps disappear. In large bowl, beat evaporated milk. Fold cooled mixture into this. Pour into 9 x 13-inch cake pan and refrigerate several hours.
Mix in order. Bake in 3 round cake pans. Follow baking directions on box. Let cool before icing.
Heat oven to 375°. Grease 1-quart casserole. Saute onion and green pepper into oleo until tender. Remove from heat. Stir in rest of ingredients. Pour into casserole. Bake at 375° for 35 to 40 minutes or until set. Makes 6 (1/2 cup) servings.
Cream butter until light and creamy. Add sugar and beat well in separate bowl. Combine soda and orange juice; be careful, mixture may overflow. Add to creamed mixture. Pour in brandy and beat well. Gradually add flour; mix in thoroughly. Shape as desired into braided twist or wreath. Brush lightly with beaten egg. Bake at 350° for 10 to 15 minutes. Makes 12 dozen.
Peel and slice cucumber (thick or thin slices depending on your taste). Cover with water and stir in salt. Refrigerate for at least 30 minutes. Then drain and thoroughly rinse. Add sugar, vinegar and onions (if desired). Mix well. Add water, a little at a time, until dressing is at desired strength. (The less water you add, the stronger the vinaigrette.)
Mix and stir with bacon. Bake in a greased casserole at 300° for 2 hours. Don't cover.
Sift together first 5 ingredients in large bowl. Combine and mix well the eggs, strawberries, nuts and vegetable oil. Make a well in dry ingredients. Add liquid ingredients. Mix just enough to moisten. Pour into greased pans and bake at 350° for 40 minutes for small pans or 1 hour for large loaves until done.
First Layer: Mix flour and butter; stir in nuts. Bake at 350° for 10 minutes in 9 x 13-inch cake pan. Cool.
Mix together flour, alum and salt. Mix oil with a few drops of food coloring. Add to dry ingredients. Add water slowly, working in only as much as needed to make dough. Store in airtight container. Makes 1 pint.
Line pan with graham crackers. Mix 2 boxes of instant vanilla pudding and 3 cups of milk; stir in 1 large carton of Cool Whip. Spoon half of pudding and Cool Whip mixture onto graham crackers. Put on another layer of graham crackers. Spoon on rest of pudding mixture. Put on another layer of graham crackers. Ice with chocolate icing, mixed with cream cheese.
Combine brown sugar, margarine, syrup and salt in medium saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add baking soda. Pour over popped corn and spread on cookie sheet. Bake at 200° for 1 hour, turning at 15 minute intervals. Cool and break apart.
Mix all ingredients; pour in unbaked pie shells. Bake at 350° for 30 to 45 minutes.
Blend shortening into flour until pea size. Mix the egg and vinegar well. Add cold water and blend into flour mixture. Knead on a floured surface. Makes 6 pies; 3 double crust pies.
Saute all together the meat, onions and bell pepper until all of red color is gone. Add seasoning. Drain off fat. Add tomato soup; simmer until seasoned well. Make up regular corn bread recipe for topping. Place hot meat in shallow steam table pans, about 1/2 full. Add drained corn over top of meat. Pour corn bread mixture over top. Bake in a 400° oven until bread is browned. Cut into 18 servings per pan.
Blend in blender. Spoon onto hot skillet, which has been prepared with several tablespoons of oil. Add more oil if needed. Turn when top is firm. Serve warm with syrup, cinnamon, sugar, jam or fruit.
Melt oleo over low heat. Add sugar. Stir until melted. Let cool to lukewarm. Add eggs one at a time. Beat after each addition. Add flour, baking powder and vanilla. Pour into well-greased and floured pan. Cook at 350° for about 30 minutes.
Heat oil in large skillet over medium-high heat. Roll the beef in flour and saut in oil until well browned, about 5 minutes. Transfer the meat to the slow cooker and mix with the soup, water and bouillon. Cook on high setting for 4 to 5 hours. Stir in sour cream during the last 30 minutes. Cook the pasta according to package directions. Serve the meat over the noodles.
Heat the soup to boiling; remove from heat. Add the cheese; beat with a hand beater or an electric beater until thoroughly blended.
Fix the jello according to directions on box, adding the honey and juice. Boil canned milk for 10 to 13 minutes, chill in refrigerator. Whip the chilled milk and fold into jello as the jello begins to thicken.
Put all ingredients in a crock-pot. Cover and cook on low for 24 hours.
Use punch to make the ice cubes. (Add 7-Up just before serving.) Makes 8 gallons. Serves 50 people.
Mix pretzel crumbs with melted butter. Spread evenly in 9 x 13 pan. Bake 10 min. at 350 degrees. Let cool. Beat cream cheese and sugar until smooth, fold in whipped topping. Spread over crumbs and refrigerate. Blend strawberries with gelatin that has been dissolved in hot water. Refrigerate until slightly thickened. Spread over cheese mixture and return to refrigerator and chill until firm. Cut into squares to serve. Makes 15 servings.
Heat oven to 350°. Have a 13 x 9 x 2-inch baking pan ready. Brown beef in skillet over medium heat, breaking up beef as it gets hot. Drain off excess fat and let stand 5 minutes to cool slightly. Add all but 1 tablespoon of the eggs to the beef and stir in the sauce until well blended.