HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and set aside. Combine cider and vanilla. Add dry ingredients, alternately with liquid. Mix until well blended. Bake in 10-inch Bundt or angel food pan, well greased. Lightly sprinkle sides of pan with sugar. Bake at 325° for 1 hour and 10 minutes.
Place the chicken in a large casserole. Add remaining ingredients except cheeses and stir well. Cover with cheese. Bake at 400° for 35 to 40 minutes. Cover the casserole so the cheese doesn't get too hard. Makes 6 servings.
In the early days of the cotton mill, there was a potato bell which was run 30 minutes before the workers came home for dinner. This was a reminder for the person who was preparing the meat to start cooking the potatoes as they would be home soon.
Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1-inch thick. Put them in the pan with salt and pepper to taste, lemon juice and water. Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7 to 8 minutes or until the endive is tender. Shake the pan occasionally. Sprinkle with the chopped parsley and serve.
Mix all ingredients except crackers and melted butter and put in pan. Crush crackers and put on top. Pour melted butter on crackers. Bake at 350° for 30 minutes.
Mix well, except the pie filling, and spread 1/2 batter in an oblong greased pan (9 x 13-inch). Add cherry pie filling on top, then add the rest of the batter.
Season to taste and brown meat; drain. Add remaining ingredients and mix well. Spoon mixture on 9-inch pie plate. Bake 10 minutes at 350°. Stir and continue to bake 5 minutes longer. Serve with corn chips.
Mix chopped eggs, tuna and mayonnaise. Put heaping spoonful on slice of salami. Roll up. Stick with toothpick. Attach cheese and olive by poking in tuna/egg mixture.
Slice tender stems of broccoli in thin rounds and break florets in small pieces. Rinse broccoli and cauliflower in cold water; drain thoroughly. Over medium high heat, saute garlic in oil and cook until golden. Remove garlic and set aside. Increase heat to high and add vegetables. Stir-fry 2 minutes. Add water and mix well. Cover and cook until vegetables are crisp-tender, about 2 to 3 minutes. Uncover and cook until remaining liquid evaporates. Add salt and pepper. Mix in garlic and lemon juice. Sprinkle with lemon zest. Makes 8 to 10 servings.
Combine chocolate bits, evaporated milk and butter in a small saucepan. Cook over low heat until mixture is smooth and creamy. Combine other ingredients and gradually stir into chocolate mixture. Pour into unbaked pie shell. Bake in moderate oven (375°) for 40 minutes or until firm. Cool pie completely before covering.
Brown meat and add all ingredients except carrots and potatoes. Bring to a boil. Let simmer 45 minutes. Add carrots and cook about 15 or 20 more minutes, then add potatoes and cook another 20 minutes or until vegetables are tender.
In a medium saucepan, heat the broth to boiling. Stir in the orzo and butter. Cook, covered, over low heat until liquid is absorbed, about 10 minutes. Sprinkle with scallions; serve at once.
In a Pyrex dish, arrange eggplant, onion and tomato slices in layers. Dribble half of the melted margarine over these slices. Sprinkle salt over slices. Cover and bake 20 minutes in a 450° oven. Remove from oven. Sprinkle cheese over dish; pour remaining margarine onto it and sprinkle with cracker crumbs and Parmesan cheese. Return to oven, uncovered, and bake 10 minutes longer.
Saute onion, celery and oleo. Add soup, broth, soy sauce, salt, pepper and chestnuts. Add chicken. Put in casserole. Sprinkle with noodles and cashews over top of casserole. Bake at 325° for 45 minutes.
Cook sliced onions in margarine 3 or 4 minutes. Add flour; cook a few minutes. Add chicken broth, half and half, salt and pepper. Cook slow until thickened, stirring often.
Scald milk and Crisco and cool. Beat eggs; add salt, sugar and yeast. Add cooled milk. Add 2 cups of flour and beat. Add 2 cups of flour and beat. Place in refrigerator for 1 hour. Shape, rise and bake.
Blend all of the ingredients in a blender and chill one hour before serving. Serve with strawberries, apple, melon, orange and pineapple slices.
Cream together first 5 ingredients. Add flour and soda mix. Fold in chocolate chips. Spread in a large jelly roll (12 x 17-inch) pan that you have greased. Bake at 350° for 18 minutes or to touch. Cool. Cut in squares. Makes 3 dozen.
Mix together margarine, brown sugar and Karo syrup. Boil for 5 minutes, stirring constantly. Remove from heat and add baking soda. Stir well. Pour over popcorn and pecans. Mix well until evenly coated. Place on large baking sheet and bake 1 hour at 250°, stirring every 15 minutes.
Preheat oven to 375°. Mix sugars, margarine, pumpkin and eggs together. Mix flour, baking soda, cinnamon and nutmeg together. Add dry mixture to pumpkin mixture. Mix well. Drop teaspoonfuls onto cookie sheet. Bake at 375° for 10 to 15 minutes.
Make the Jell-O, then set aside. The flavor is your choice. In a large bowl, mix cranberries, juice from orange and sweeten with sugar to your satisfaction. Add nuts, celery and grapes. Mix well. Add slightly cooled jello. Refrigerate until set.
Grease a 9 x 13-inch pan. Sprinkle nuts and coconut on bottom. Prepare cake mix by directions on box and pour over top of nuts and coconut. Melt butter and cream cheese together. Add sugar and pour over cake batter. Bake at 350° for 45 minutes.
Thaw hash browns at room temperature for 20 minutes. Put into a covered 13 x 9-inch baking dish. In a bowl, combine soup, milk, sour cream and 1 1/2 cups cheese. Mix with whisk. Pour over potatoes; sprinkle with the rest of the cheese. Dot with butter; bake, uncovered, at 350° for 1 1/2 hours.
Mix raisins, nuts and vinegar and let stand. Combine butter, sugar and eggs and beat until thick. Beat in spices and salt; stir in raisin mixture. Turn mixture into unbaked shell and bake at 400° for 30 to 35 minutes.
Boil butter and brown sugar. Cut biscuits in quarters. Mix white sugar and cinnamon in a covered bowl. Drop cut biscuits in sugar and cinnamon mixture. Shake to cover. Layer nuts and biscuits in a Bundt pan until all are used. Pour brown sugar mixture over biscuits. Bake at 350° for about 40 minutes. Cool 5 minutes and turn out of pan.
Melt butter and add eggs, vanilla, baking soda, salt, whiskey and sugars. Mix well. Add the remaining ingredients; mix and refrigerate for 1 hour. Place dough by teaspoons on cookie sheet and bake until lightly brown at 350°.
Mix jello with water. Add orange juice, crushed pineapple along with pineapple juice and mandarin oranges along with its juice to jello mixture. Mix well and pour into dish. Let jell for an hour or more.
Cream Crisco and sugar well. Add eggs, one at a time, beating well after each addition. Sift flour and add alternately with cream (do not whip cream). Add vanilla. Pour into greased and floured tube pan. Place in cold oven. Turn oven to 300° and bake 1 hour and 25 minutes.
Drain water from tuna. Add crackers, egg, parsley and onion. Mix thoroughly and refrigerate for at least 20 minutes.
In a large bowl, put frozen peas. Layer chopped onion, pepper, celery and cheese. Add lettuce pieces. Spread mayonnaise on top of lettuce. Sprinkle sugar over mayonnaise. Refrigerate overnight. Toss before serving. Sprinkle with bacon bits.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake, uncovered, at 350° for 1 hour.
Bake a chocolate cake mix in a 9 x 13-inch pan or larger. While warm, pour 6 to 8 ounces cream of coconut over the top. Punch holes in cake. Heat 30 marshmallows, 1 cup evaporated milk and 1 cup sugar until melted. Add the coconut. Pour over cake while hot.
Place onion in blender; blend on low for 30 to 40 seconds; add cucumber. Blend on low speed until fine. Add cottage cheese and salt; blend at medium speed for 1 to 2 minutes. Chill until serving time. Serve with vegetables, chips or crackers.
Rinse dried beef and drain. Chop beef and onions very fine. Mix all ingredients together and chill 2 hours or overnight. Serve with crackers.
Brown meat. Add onions and cook until onions are clear. Stir in seasoning and water; add next 3 ingredients. Simmer 10 minutes. Spread about 3/4 cup sauce in a 9 x 13 pan. Top with noodles, sauce and cheese. Repeat layers. Bake uncovered 30 minutes at 350°. Let stand 10 minutes before serving. Serve with sour cream and black olives.
Place apples in greased 6 x 10-inch baking dish. Mix together with fork until crumbly and sprinkle over the apples a mixture of the flour, sugar, baking powder, salt and egg. Pour butter over all. Sprinkle with cinnamon. Bake 30 to 40 minutes in 350° oven. Serve warm with vanilla ice cream.
Empty onions into a bowl. Pour sherry over onions to cover good. Put in the refrigerator overnight. Let cream cheese get room temperature. Mix cheese, onions, meat and olives in large bowl together. Form a ball and place on plate in the refrigerator to harden back. Serve with wheat crackers.
Mix cream cheese, mayonnaise and Worcestershire sauce. Add shrimp and onion. Season to taste with Louisiana hot sauce.
Pour all ingredients into pyrex dish. Sprinkle cracker crumbs and bake at 400° for about 30 minutes. The touch of garlic powder will give it a special taste.
Brown onion, pepper and meat. Add olives, green chillies, salsa, black beans and chili powder. (I use about 1 tablespoon.) Line a large Pyrex bowl with 1 pie crust. Layer with meat mix, tortilla, grated Colby and Jack cheese. End with another pie crust on top. Bake at 350° for 50 minutes and brown on top. Serves 4.
Wash potatoes, slice, cook in boiling water to cover 12 to 15 minutes. Drain; cool slightly. Add wine, toss gently and let stand 10 minutes. Combine olive oil and next 5 ingredients; stir well. Pour over potatoes and toss gently. Add onions and parsley. Toss gently. Serve while still warm.
Pierce pastry and bake 10 minutes at 375°. In large bowl, toss together next three ingredients and spoon into pastry. In bowl, stir together remaining ingredients and pour into pastry. Bake 50 minutes or until knife comes out clean.
Beat eggs. Add all other ingredients and beat well. Pour in a baking dish (large or individual) with caramel sauce in bottom.
Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cup warm water, 3 tablespoon sugar, salt, shortening and 3 1/2 cups flour. Beat smooth. Mix in raisins and flour to handle.
Brown onion and meat in shortening in fondue pot at high. Reduce heat to medium. Mix cornstarch and seasonings into pizza sauce; add sauce to mixture. Stir well. When mixture thickens and bubbles, add cheeses by thirds, stirring well after each addition.
Mix water and jello and cool. Dissolve jello and ice cream. Mix all together and let chill.
Combine all ingredients in a large bowl. Mix until thoroughly blended. Chill several hours before serving. Serve with fresh vegetable dippers or crackers. Makes 16 servings.
Mix jello and water. Add pineapple and strawberries. Pour into large glass pan; let set.
Grind pepperoni and blend thoroughly with cheese spread. Fold in sour cream, relish and parsley. Mix well. Serve with crackers, thin rye bread and potato chips.
Heat butter in large sauce pan over medium heat. Add onion and garlic. Cook for 5 minutes. Do not brown onions! Add remaining ingredients. Simmer, stirring occasionally for 1 hour.
Mix first 6 ingredients and roll dough into small balls (about 3 dozen), then put thumbprint into center of ball. Put cherry into thumbprint. Bake at 350° for 8 to 10 minutes.
Simmer chicken in 6 cups of water until thoroughly cooked (about 30 minutes). Reserve broth. Shred cooled chicken into bite size pieces. Prepare stuffing according to package directions, using chicken broth instead of water. Add butter. Combine soups and add to stuffing. Add chicken and spread mixture in a 9 x 13-inch pan. Bake at 350° until hot and bubbly (about 45 minutes). Yields 6 servings.
Boil chicken. Save 1 cup broth. Shred chicken thighs onto bottom of casserole. Grate half of the block of cheese over the chicken. Cook Stove Top stuffing per directions and layer over cheese.
Mix ingredients together and chill. Then form in balls. Place about 1 inch apart on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix well. Store in refrigerator until ready to use. Cover meat with sauce for several hours or overnight.
Mix the vanilla pudding with the milk until lumps are gone. Add the sour cream and orange juice concentrate. Refrigerate for 2 hours. Serve with sliced fruit of choice.
Mix sugar, syrup, water and vinegar and cook until it forms a soft ball. Beat egg whites until stiff. Pour syrup over egg whites in slow stream, beating constantly. Add vanilla. When candy is nearly stiff, add pecans. Using a spoon, beat until firm enough to spoon out on buttered wax paper.
Melt and remove butter from heat. Add next 4 ingredients and mix well. Add coconut and roll into balls. Dip balls in melted chocolate chips and put on waxed paper to set or "thumbprint" almonds onto rolled coconut balls. Let stand 10 minutes.
Spread open-faced hamburger buns with Miracle Whip, then spread with cottage cheese (small curd). Spread 1 can tuna over cottage cheese. Put under broiler until edges are getting brown and mixture is melting together. You can use Cheez Whiz and cooked, crumbled bacon.
Mix cake mix according to package directions; add dry jello. Spray two 9-inch round cake pans with cooking spry and bake according to package directions. Let cool. Place one cake layer upside down on a platter; spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the top and sides with Cool Whip. Top with the peaches and serve. Keep chilled.
Melt margarine in baking dish. Add the rest of the ingredients. Bake at 350 degrees for 40 - 45 minutes. Stir twice while baking.
Coat chicken with mixture of flour, 1 teaspoon salt, garlic and paprika. Saute almonds in butter or margarine until golden in a large frying pan. Remove from pan. Brown chicken in the same pan. Place chicken in a baking pan. Stir orange juice, rosemary, thyme and 1/2 teaspoon salt in pan. Heat to boiling. Pour over chicken. Cover. Bake at 350° for about 1 hour. Sprinkle with almonds. Serve with rice or wild rice. Use orange sauce as gravy.
Add all ingredients together except cheese; pour half in a well-greased pan. Sprinkle with cheese. Pour in other half. Bake at 375° for 45 minutes.
Grease 2 (9-inch) round cake pans. Mix the first 10 items in a large bowl with mixer at low speed for 2 minutes, scraping sides of bowl frequently. Batter will be very thick. With spoon, stir in remaining ingredients; spoon into pans. Bake at 350° for 45 minutes, or until toothpick comes out clean. Cool in pan for 10 minutes; remove and cool. Fill and frost with whipped cream.
Combine baking mix, cheese, and milk in a bowl. Mix with spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto greased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Brush hot biscuits with mixture of margarine and garlic powder. Serve immediately.
Mix together flour, baking powder and baking soda. Cream shortening, ground cloves, cloves, nutmeg. salt, egg and cinnamon together. Add to flour mixture. Add applesauce, raisins and chopped walnuts. Drop onto greased cookie sheet. Bake in 400° oven for 12 to 15 minutes.
Boil potato cubes for 5 minutes. Drain. In a bowl, toss potatoes, peppers, mushrooms, garlic, olive oil and rosemary, until well coated with rosemary and oil. Spread vegetables on a broiler pan and sprinkle with salt and pepper to taste. Broil for 10 to 12 minutes, until slightly crisped and browned on edges. Stir once or twice to insure even cooking. Return to bowl and toss with vinegar. Serve hot or at room temperature.
Mix margarine, 1/2 cup powdered sugar and vanilla. Mix in flour, salt and nuts until dough holds together. Shape into 1-inch balls. You can put a chocolate chip, walnut or maraschino cherry half in the middle, if you like. Place about 1 inch apart on ungreased baking sheet. Bake until set, but not brown, about 10 to 12 minutes at 400°. Roll in powdered sugar while warm. Cool, then roll in powdered sugar again. Makes about 4 dozen.
Cook a hen or fryer. Cover with water. Add salt. Add more water as needed until done. Add chicken bouillon cubes, if desired. Save broth. Bone chicken. If you want, put chicken in your dressing. Chip into small pieces.
Cream butter and blend in sugar, egg and egg yolk. Sift together flour, baking powder and salt. Add to the butter mixture. Pat dough into a 10 x 10-inch baking pan. Beat brown sugar into beaten egg whites. Fold in chocolate bits and nuts. Spread on dough in pan. Bake in 350° oven for 35 minutes. Cut into squares while warm.
Cream butter and sugar thoroughly; add vanilla and eggs. Add combined cocoa and flour; beat well. Add nutmeats. Bake in buttered baking pans at 350° for 20 to 25 minutes. Cool; cut into squares. (Use less sugar if brownies are frosted.)
Preheat oven to 375°. Put chicken in buttered casserole dish. Cover each cutlet with Swiss cheese. Add mushrooms or celery. Mix soup and wine. Pour over chicken and cheese. Melt butter and combine with stuffing mix. Top casserole with stuffing. Bake for 35 to 45 minutes uncovered.
Cut potatoes in quarters and boil in salted water until done. Add next 6 ingredients to warm potatoes, making sure potatoes are cut in small cubes. Add mayonnaise and sprinkle with paprika. Garnish with parsley.
Wet French bread and croutons. Put in bowl and chop pepper, onion and celery in small pieces. Put in bowl. Add the eggs and oysters. Mix with hands well.
Add egg yolks to corn. Sift together, flour, baking powder, sugar and salt. Add to corn mixture. Beat egg whites stiffly and add to mixture. Fry in margarine.
Pour milk over coconut; set aside. Cream margarine and sugar in mixing bowl. Add eggs and beat. Add coconut mixture and vanilla. Pour in pie shell. Bake in 350° oven for 35 minutes or until golden brown.
Boil chicken. When cool, dice. Mix all ingredients together. Pour into microwave dish; microwave for 25 to 30 minutes (until rice is soft), stirring every 5 minutes.
Beat eggs, sugar, salt, almond and vanilla. Stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake at 400° for 30 minutes or until knife comes out clean.
In a bowl, dissolve jello in boiling water. Mix in remaining ingredients. Refrigerate until sets up.
Mix ingredients. Chill 2 hours. Roll out using cake flour. Put on wax paper. Let stand 2 hours. Bake on greased cookie sheet at 350° for 20 minutes. Watch baking time. Just let them set slightly brown. Let stand 2 hours. Cover with a cloth.
Wipe the meat with a cloth and cut in 1-inch cubes. Cover with boiling water and simmer, covered, about 2 hours or until tender. Remove the meat and measure 1 cup of stock. Put meat and suet through the food chopper. Combine apples, raisins, currants, citron, candied orange and lemon rinds, sugar, salt, molasses, beef stock, cider, spices and nuts in a large pot. Mix well. Bring the mixture slowly to a boil and simmer slowly about 1 1/2 hours. Add lemon juice and brandy. Pack at once into hot, sterilized jars. Seal. Cool and store in a cool place. Makes about 5 quarts. Use as pie filling or relish dish.
Mix sugar, syrup, margarine and butter. Bring to a boil and boil for 1 minute only. Remove from stove. Add vanilla and baking soda. Pour over popcorn and put into a large baking dish. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Sift first 5 ingredients together. Add remaining ingredients. Mix well (will be thick and lumpy) and pour into greased pan. Bake at 350° for 50 to 60 minutes.
Mix all ingredients. Stuff in pepper and wrap in foil. Bake at 350° for 1 1/2 hours.
Split Twinkies and place in bottom of 9 x 13-inch pan. Layer strawberries on top of Twinkies. Mix pudding according to directions and place on top of strawberries. Place Cool Whip on top. Chill about 1 hour.
*Use caution with seeds, they give the heat, and can burn your eyes if you touch them after handling the seeds.
Preheat oven to 350°. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a crisscross on each cookie with a fork, that has been dipped in water. Bake for 12 minutes. Remove from oven and place a Hershey Kiss candy on each cookie. Cool for 1 minute and remove from cookie sheet.
Combine pudding mix, sugar and milk in a small bowl. Beat slowly with rotary beater or lowest speed of electric mixer until well blended, about 1 minute. Fold in Cool Whip. Spread on cake at once. Makes 4 cups, enough for 1 (9-inch) cake.
Make salad with onion, tomatoes, lettuce, cheese, dressing, hot sauce, chips and avocado. Brown beef and add kidney beans, salt and simmer 10 minutes. Mix with cold salad.
Mix all ingredients, except tamales, in 9 x 13-inch Pyrex dish or pan. Place tamales on top. Bake at 350° for about 30 to 45 minutes or until hot and bubbly.
Wash potatoes and rub with vegetable oil. Bake at 400° for 1 hour or until done. Split potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp. Add salt, butter, orange juice concentrate and pineapple to mashed pulp. Mix well. Stuff potato shell with pulp mixture. Sprinkle with pecans. Cut each marshmallow in half. Place 2 marshmallows (cut side down) on each potato half. Place potato shells on baking sheet. Bake at 400° until lightly browned on top.
Sprinkle cheese with flour, toss. Add onions, and tuna and toss well. Stir in milk, mayo, and egg. Pour into pie pan. Bake at 375° for 40 min. You can add additional spices, or vegetables. i.e. Broccoli and Swizz Cheese.
Adjust V-8 juice, sugar, chili powder, Worcestershire sauce and catsup to taste.
Dice and melt cheeses together. Add cream and stir well. Add chiles, tomato and garlic powder; stir well. Heat again slightly. Serve warm with tortilla chips.
Mix cornstarch and dry mustard. Stir in water gradually. Cook over medium heat until thickened, stirring constantly. Cool. Add catsup, vinegar, Worcestershire sauce, horseradish, paprika and garlic. Mix well. Place in small covered jar. Store in refrigerator. Shake well before using. Makes 21 tablespoons. Per teaspoon: 4.0 calories, 0.0 gr. fat, 0.01 calories from fat.
In a large pan, saute onion, green pepper, celery and garlic in the butter until tender but not browned. Add shrimp and oysters; cook for 5 minutes. (If ham is used instead of oysters, add the ham when rice is added.) Add the tomatoes, chicken broth, salt, cayenne and rice; stir and cover. Cook for 25 to 30 minutes over low heat, or until rice is done. If mixture becomes too dry, add tomato juice. Taste for seasonings.
Melt butter in 9 x 12-inch cake pan and layer ingredients in order listed. DO NOT STIR! Bake 20 to 30 minutes in 350° oven.
In a large bowl (I use a soup pot), cream the butter and sugars. Add eggs and vanilla and mix thoroughly. Add flour, oatmeal, salt, soda and baking powder. Mix thoroughly. Add the chocolate, chocolate chips and nuts. Roll into balls and place 2 inches apart on ungreased cookie sheets. Bake at 375° for 10 minutes. This makes a lot (15 to 20 dozen.)
Heat wok real hot. Spray with Pam. Chop vegetables, add to wok, stir. After started good, add 1/2 cup water, more or less, depending on amount of vegetables. Keep turning for 30 or 45 minutes.
Combine the ingredients and mix well. Pour into an oiled 9 x 13 pan. Bake at 325° for 1 hour.
Use 1/2 crumbs to line pan. Layer the other ingredients in order listed. Sprinkle the other 1/2 of crumbs on top. Melt 1 stick of butter or margarine and pour on top. Bake at 350° for 30 minutes or until bubbles. Serves 8.
Cream butter, brown sugar and granulated sugar. Add egg and vanilla; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture. Stir in cereal, coconut and oatmeal.
Mix everything together. Bake at 325° for 1 1/2 hours.