HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 200°. Mix brown sugar, butter, corn syrup and salt. Bring to a boil; boil for 5 minutes. Remove from heat; stir in baking soda. Pour over popped corn. Put in large pan and stir every 10 minutes while baking at 200° for 1 hour.
Soak in brine water 14 days. Remove, slice and soak in alum water overnight. Rinse, cover with vinegar and let set 6 hours. Drain vinegar and discard.
Cook noodles according to directions, drain. Mix first 6 ingredients together. Season with onion and and/or pepper to taste. Add noodles to this. Add Miracle Whip and mustard to this. Slice boiled eggs on top and season with paprika. Chill before serving.
Season crawfish tails with salt and pepper; set aside. In 1/4 cup oil, cook celery, onion, bell pepper and garlic until onions are wilted, stirring constantly. Add 1 1/2 cups water, crawfish and tomatoes. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve cornstarch into 1/2 cup of water and add to mixture, if roux is used at this time. Add onion tops and parsley. Cook 10 minutes. Serve over cooked rice. Serves 4.
Have your mommie boil and mash the potatoes. Beat in the milk in small amounts. Add margarine, salt and pepper; beat vigorously until potatoes are light and fluffy. Delicious for breakfast, lunch and dinner, at least, I think so. Serve with Ritz crackers.
Heat oven to 350°. Combine all cookie ingredients except nuts and sugar; blend well. Stir in nuts, let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar-coated and place 2 inches apart on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes. Cool and frost with chocolate frosting.
Beat eggs. Mix next 5 ingredients. Add to eggs and add pecans. Pour into unbaked 9-inch pie shell. Bake at 350° for approximately 45 to 50 minutes.
Mix flour and sugar. Add melted margarine and vanilla. Beat eggs and add to flour mixture. Then add pecans and coconut. Pour into greased pan and bake at 325° for 30 minutes. Cut into squares.
Thoroughly mix all ingredients. Drop a tablespoon of mixture for each hush puppy into hot deep fat (360°) or into fat in which fish has been fried. Fry a few at a time until golden brown. Serve hot.
Cream margarine and shortening; add sugar. Beat 1 minute. Fold in flour. Lightly grease cookie sheet; drop dough by teaspoon. Flatten, then sprinkle with candie shots. Bake at 325° for 10 to 15 minutes. Do not overbake.
Brown ground turkey, add rest of ingredients and simmer for 30 to 45 minutes, stirring often. Add water if chili is too thick.
Melt marshmallows and milk together, cool, add whipped cream. Put layer of vanilla wafers crumbs in dish. Spread small amount of cream mixture on crumbs. Add sliced bananas on top. Spread rest of cream mixture. Sprinkle a few wafers on top.
Spoon undrained sauerkraut into a 1 1/2-quart microwave-safe baking dish. Layer with corned beef and cheese. Mix mayonnaise and salad dressing in small bowl until blended. Spread over cheese. Top with tomato slices. Toss bread crumbs with butter in bowl. Sprinkle over tomatoes. Microwave on Medium for 12 to 14 minutes; let stand a few minutes before serving. (May bake at 350° for 40 minutes instead of cooking in microwave.)
Combine flour, sugar, oats and cinnamon, cut in butter until mixture resembles coarse crumbs. Arrange yams and cranberries in a 10 x 6-inch baking dish; sprinkle with crumb mixture. Bake at 350° for 30 minutes. Sprinkle with marshmallows and broil until lightly brown.
Melt milk and dates in double boiler until thick, then add pecans. Spread this mixture on Ritz crackers and bake for 3 minutes at 350°. When cool, frost with icing.
Boil sugar and water together. Add lemon jello, stir until dissolved. Add cold water. When cool, add pineapple juice and juice of 5 lemons. Pour in 3 half-gallon milk cartons and freeze.
Mix first 4 ingredients, then add enough mayonnaise to make it smooth. Add cayenne pepper to taste. Remember cayenne gets hotter the longer it sits. Better if it sits overnight.
Stir and taste and add more Durkee if you like. Let sit in refrigerator overnight or more. (Will last about 3 to 4 weeks refrigerated). Peel and slice thin the tomatoes (no more than 1/8-inch). Place on dry paper towels overnight. This prevents soggy sandwiches. Trim bread edges off of 4 loaves of bread (2 white/2 wheat) or use small cocktail sandwich bread. Spread thinly with sauce.
Combine beef, rice, salt, pepper, Italian seasoning and onion. Shape into meatballs and place in 2-quart casserole dish. Mix soup and water together and pour over meatballs. Cover tightly. Bake at 375° for 45 minutes.
Remove skin from chicken. In 2-quart oblong baking dish, arrange chicken. Bake at 375° for 30 minutes.
Saute green pepper in butter until tender; add 2 tablespoons flour. In a double boiler place soup, cheese and soda. Melt. Add sauteed pepper, milk, cream and fish. Heat well and serve with rice or crackers.
Place bread cubes in greased 9 x 5-inch loaf pan. Layer ham, cheese and onions over bread cubes. In mixing bowl, beat eggs, milk, mustard and paprika. Pour mixture over layered ingredients. Allow to stand 15 minutes. Bake at 350° for 35 to 45 minutes. Allow to stand 5 minutes before serving.
Brown ground chuck and drain excess fat. Add remaining ingredients and stir well. Cover and simmer for 15 to 20 minutes.
Preheat oven to 350°. Place egg yolks, sugar, flour, cocoa and salt in heavy saucepan. Gradually add milk; cook over low heat, stirring constantly, to full boil. Remove from heat and add butter and vanilla. Stir and pour into pie shell. Top with meringue. Bake at 350° for 10 to 15 minutes.
Mix dressing and pepper in a large bowl. Add remaining ingredients and mix lightly. Refrigerate. Makes 8 servings.
Mix together first three ingredients into crumbs; save about 1 cup of crumbs for top. Add other ingredients to crumb mixture. Sprinkle saved cup of crumbs on top of cakes. Bake about 35 minutes at 350°.
Sift dry ingredients into a bowl. Add buttermilk and egg, stirring until combined. Melt drippings in skillet or pan and add to the batter. Pour into a very hot pan and bake 20 to 25 minutes at 450°.
Mix all ingredients together. Chill dough. Roll out on floured surface. Cut with favorite cookie cutters. Bake at 350° for 12 to 15 minutes or until edges are lightly browned. Decorate with colored sugar or sprinkles or frost and decorate. Yields 5 to 6 dozen.
Cook rice in salted water. Set aside to cool. Mix in a casserole dish, sugar, flour and oil. Beat eggs and mix with other ingredients. Add cooked rice and milk. Mix well. Add flavoring and raisins.
Cook carrots until crisp-tender. Drain and cool. Place carrots in large bowl. Add pepper and onion. Mix seasonings with soup. Then gradually stir in vinegar and oil, blending well. Pour soup mixture over vegetables. Seal container and turn several times to mix thoroughly. Refrigerate 24 hours, allowing flavors to blend. Serves 10 to 12.
Grease pan. Pour cherry pie filling on bottom. Spread pineapple on top of cherry filling. Next, layer the coconut. Then sprinkle a box of white cake mix over the fruit. Sprinkle a few nuts over the cake mix.
Layer pork chops, sliced potatoes and onions in a 9 x 13-inch pan. Season to taste. Cover with mushroom soup for a sauce. Cover with foil. Bake in oven at 350° for 1 hour. Makes an easy and quick meal.
Combine ground beef and beans in a slow cooker. Cover and cook on high for 2 hours. Add all remaining ingredients except macaroni and stir to combine. Cover and cook on low for 6 to 8 hours. One hour before cooking is done, stir macaroni into contents of slow cooker. Cover and cook on high for 1 hour.
Brown hamburger and onion. Add salt and pepper to taste. Add all other ingredients and simmer for 1 hour or so.
Fry bacon. Cook sugar, water, vinegar, flour, salt and pepper until sauce is clear and thick. Cool, then add mayonnaise, mustard and bacon.
Tear up angel food cake. Put on bottom of a 9 x 9-inch pan. Cover with vanilla pudding. Cover pudding with cherry pie filling and top with Dream Whip. Garnish with coconut flakes, chopped nuts and maraschino cherries.
Separate lettuce, discarding tough outer leaves. Wash and dry thoroughly. Tear into bite size pieces. In small bowl, mash anchovies. Stir in lemon juice, mustard, salt and pepper. Whisk in oil until well blended. Place lettuce in salad bowl; pour dressing over. Toss gently. Add remaining ingredients; toss briefly. Prepare lasagna according to package directions. Remove to serving plates and serve with salad. Serves 4.
Cook onion in butter until transparent; add meat and brown. Add seasonings and sour cream. Cook until tender and add flour if it needs to be thickened. Serve with noodles and salad or veggie.
Combine all ingredients in one bowl; stir. Grease two loaf pans. Preheat oven to 350°. Bake for one hour.
Press graham cracker crumbs, butter and sugar in 9 x 13-inch pan. Mix cream cheese, sugar, eggs and vanilla. Beat until smooth. Bake at 350°. Cool and top with cherry pie filling (1 can) and 1 (8 ounce) Cool Whip.
Cut apples and orange in chunks and put through food chopper with the cranberries, using coarse blade.
Brown hamburger; drain well. Cut up lettuce, onion and tomato. Crush Doritos. Mix all the preceding with 1/2 package dry taco mix. Pour dressing over. Add other 1/2 package of dry mix. Make sure hamburger is cool before adding cheese. Stir well and serve.
Mix all ingredients together except margarine and crumbs. Put in baking dish. Melt margarine and mix with cracker crumbs. Spread crumb mixture on chicken mixture. Bake at 300° for 30 minutes or more.
Brown together: beef, green pepper, celery, onion, garlic, basil and anise seed. When done, drain well of any fat. Add rice, spaghetti sauce and water to the brown meat mixture. Simmer this 5 to 10 minutes on low heat. Chop 1/2 head of cabbage; layer on bottom of casserole dish. Layer Mozzarella cheese on top of cabbage layer. Pour meat mixture on top of cheese layer. Cover dish tightly with foil. Bake at 375° for 45 to 60 minutes or until cabbage is done. (This is same taste as cabbage rolls.)
Put everything in pan and bring to a full boil stirring constantly. Take off stove, add a little mustard and butter the size of a walnut, stir good and let cool. Cover with wax paper. You can put a little mayonnaise in salad dressing when you use it. Stores well in refrigerator.
Mix first three ingredients thoroughly. Add milk and corn, mix again. Pour into buttered casserole. Pour melted butter over top. Bake 350° for one hour or until firm.
Spread coconut in a thin layer in a large baking pan. Spread almonds in small baking pan. Bake both in a 350° oven 5 to 10 minutes or until golden, stirring once or twice; set aside.
Mix contents of stuffing mix pouch, 1 1/2 cups hot water and 1/4 c. margarine, cut up, in large bowl just until moistened. Set aside. Mix remaining ingredients in 12 x 8-inch baking dish. Top with stuffing. Bake at 375° for 30 minutes or until thoroughly heated. Yield: 4 to 6 servings.
Mix water and Bisquick and spread in 9-inch pie plate. Slice tomatoes over Bisquick. Mix shredded cheese, onions and mayonnaise and spread over tomatoes. Add a dash of salt, pepper and oregano and bake in 350° oven for 30 minutes or until golden brown.
Combine butter, brown sugar, sugar, egg whites and vanilla until smooth. Add flour, soda and oatmeal; mix well. Form into small balls and bake on a greased cookie sheet at 375° until done.
Mix all the ingredients together and bake at 350° for 20 to 30 minutes. Serve warm with pita or bagel chips.
Dissolve yeast in water. Mix next 4 ingredients and add yeast mixture; mix well. Cover and let raise until double (about 1 hour, can refrigerate at this point for later use). Spread in greased jelly roll pan. Pour tomato sauce over dough and sprinkle with Italian seasoning and garlic powder. Sprinkle on grated cheese. Add other ingredients as desired. Bake at 400° for 20 to 25 minutes or until lightly browned.
Cream butter with sugar. Add egg. Combine flour, baking powder, salt and nutmeg. Stir into butter mixture. Stir floured berries into mixture with enough milk to make a fairly thick batter. Bake in muffin cups for 15 to 20 minutes in a 400° oven until golden brown.
Brown chicken and cut into cubes. Mix chicken, rice, nuts and mushrooms and 1 cup of cheese in a 9 x 13-inch pan. In a bowl, mix soup, Worcestershire and garlic to taste. Mix soup into other ingredients. Top with remaining cheese. Bake at 350° for 30 minutes or until hot through.
Dissolve Jell-O in 1 cup hot water. Add pineapple (undrained). Mix cream cheese with milk and beat until smooth, then add to jell-O and pineapple mixture. Add grated carrots and vinegar. Pour in mold and chill.
Sift flour, baking powder, soda, salt and cinnamon together; add sugar and oil, mixing well. Beat in eggs. Add carrots, drained pineapple and nuts. Spoon batter into 3 (10-inch) round layer pans. Bake at 350° for 30 minutes. Cool. Spread frosting between layers and on top of cake.
Bring to boil cream and sugar to soft ball stage (248°). Remove from heat and add vanilla. Beat until spreading consistency (I use electric mixer, but she used a wooden spoon). Spread on chocolate cake. Work fast, because it sets up very quickly. I double this recipe for a 9 x 13 cake because my family loves it. I think I am the only one that has luck making it, and my grandchildren always request this cake.
In small bowl, combine all ingredients, except salad greens. Cover and marinate in refrigerator, stirring occasionally, 4 hours or overnight.
Break cake into pieces and cover bottom of large bowl. Cut up strawberries and add sugar. Place some strawberries on top of cake and add layers of pudding. Continue to layer cake, strawberries and pudding. Top with Cool Whip and let cool in the refrigerator 2 to 3 hours before serving.
Cream together Wesson oil and sugar. Add eggs and beat. Mix cocoa, food coloring and vanilla; add vinegar together. Combine these; add flour that has been sifted with salt and soda alternately with buttermilk to mixture. Bake at 350° in 3 cake pans that have been greased and dusted with flour. Bake for 20 to 25 minutes. Remove and cool on cake racks and ice.
Combine all ingredients but add oil last and mix in blender well. Store in refrigerator. Improves with age.
Wash and soak the peas. Put them in a large saucepan with all the ingredients. Bring to a boil and let boil 2 1/2 to 3 hours or until peas are cooked. Season with salt and pepper (a few kernels of hominy corn may be added towards the end of the cooking time.) Serve as is or pureed by passing the soup through a sieve or a mincer or blend in an electric grinder beater.
Cook chicken. Remove bones and skin. Cut up chicken and place in baking dish; mix chicken broth and chicken soup. Stir until smooth. Pour over chicken. Mix all other ingredients. Pour over top of chicken and bake at 425° for about 30 minutes or until brown.
Buy chicken at store, take out of bag and put in a jug. Put jug in oven and cook 3 days and make sure you put 1 onion in the jug and that makes it taste good!
Brush chicken with butter and lemon juice. Season with salt and pepper. Bake in shallow casserole, skin side up, at 375° for 30 minutes.
Preheat oil to 350°. Sprinkle both sides of catfish with seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the fillets in the flour mixture and place in the hot oil. Deep-fry for 7 to 8 minutes, until done. Drain onto paper towels.
Stir cornmeal, salt and sugar into mix. Combine milk and beaten egg; add to mix, stirring until blended. Bake in greased pan in hot oven (400°) for 20 minutes. Yields 6 x 6-inch pan.
Mix all ingredients, form ball and refrigerate over night. You can double this recipe to serve a larger group of people. Serve with Townhouse or Ritz crackers.
Combine all ingredients and boil 30 minutes. Seal in jars. Yields 6 pints.
Mix in coffee pot pineapple juice, apple cider and orange juice. Squeeze lemon juice into pot. Put spices in the top of the pot. Perk 30 minutes. Serve hot.
Cook in crock-pot, covered, on high for 1 hour then turn to low 4 to 8 hours.
Mix the first 5 ingredients and cook in double boiler until thick. Stir in coconut. Pour into baked pie shell. Beat egg whites, spread on top and brown.
Brush frozen loaf with 1 tablespoon butter. Cover; thaw at room temperature 2 to 3 hours or in refrigerator 6 to 10 hours. Sprinkle loaf with 1/3 cup cheese; knead until well blended. Cut dough into thirds. On lightly floured surface, roll each third in a 25-inch rope. Braid ropes together.
Mix last 6 ingredients together well and spread over split bread. Place on large sheet of heavy foil, bringing foil over edge of bread so it will not cook too fast. Bake 30 minutes at 250°.
Using a large cast-iron or heavy pan with tight lid, put oil into pan. Get it sizzling hot, then put in the dry, uncooked rice and keep it moving. Toast rice to a golden color. Remove immediately from heat and pour in 2 cups of water, adding turmeric. Cover tightly. Cook on slow heat for 15 minutes. Add the vegetables and cook for another 10 to 15 minutes, depending on the vegetables. Be sure to use low heat when cooking rice and vegetables.
Boil chicken, cool, debone and cut into small pieces. Mix both cans of enchilada sauce and set aside. Put chicken and mix with 1/2 cup of the mixed sauces. Put 3/4 cup cheese in with chicken and sauce. Add 1/2 of the onion. Mix sour cream into meat mixture (optional, but very good). Place 2 skillets on stove. On low heat, pour cooking oil (enough to cover bottom) into one skillet and the remaining mixed sauce in the other. Fry one tortilla at a time in the oil until just soft, not crisp. Then dip in the sauce mixture. Put in baking pan. Add chicken mixture, roll up and proceed to next tortilla. When finished, pour the remaining sauce over all and top with remaining cheese and onion. Bake at 350° until bubbly. Let sit about 5 minutes before serving.
Mix zucchini, eggs, sugar and oil together with mixer. Add dry ingredients to zucchini mixture and beat with mixer. Add chopped pecans; mix well and pour into a well sprayed Bundt pan or angel food pan. Bake 1 1/2 to 2 hours, until pick comes out clean, at 300°. Let cool 15 minutes and remove from pan. Cool completely and frost with any icing or serve plain. You also can dust with powdered sugar.
Prepare rice per box instructions. With remaining margarine, saute onion and mushrooms. Mix chicken, soup, onion and mushrooms together; add to rice mixture. Stir in almonds, reserving several for later. Pour into casserole dish; top with remaining almonds. Bake at 350° for 30 minutes.
In a medium mixing bowl, beat eggs with an electric mixer on medium speed until frothy. Add milk, flour, sugar, vanilla and nutmeg. Beat until smooth. Stir in the shredded peel. Put into a greased 9-inch quiche dish or pie plate. Sprinkle with dried fruit.
Cook noodles according to directions on package. Drain and set aside. When cool enough to handle, carefully separate noodles. In medium size bowl, beat egg, then blend in Ricotta and Jack cheese, oregano, parsley and garlic. Spread Ricotta mixture evenly over each noodle. Roll from end to end. Stand rolled noodles on end in a greased shallow 8 x 10-inch baking dish. Blend cream and Pesto; pour evenly over lasagne rolls. Cover and bake at 350° for 30 to 35 minutes.
Pour boiling water over 100% bran cereal and set aside. Cream margarine and sugar. Add eggs and mix well. Sift together flour, soda, salt and All-Bran. Add dry ingredients to the margarine mixture alternately with the buttermilk. Add 100% whole bran mixture last.
Combine margarine and sugar in large mixing bowl, creaming until light and fluffy. Add eggs and mix well. Stir in flour and salt. Dissolve soda in buttermilk; add to batter, mixing well. Spoon into a greased and floured 9 x 5 x 3-inch loaf pan. Sprinkle with topping. Bake at 325° for 1 hour and 10 minutes or until done.
Heat oven to 350°. Grease 12-inch pizza pan. Sprinkle with cornmeal. Stir baking mix and water until soft dough forms. Turn onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 10 times. Press dough evenly on bottom and up side of pan. Bake 10 minutes. Cook ground beef, onion, chili powder, garlic and oregano in 10-inch skillet, stirring occasionally, until beef is brown; drain. Stir 3/4 cup of cheese, tomatoes and chilies into beef mixture. Spoon onto crust, sprinkle with remaining cheese. Bake 10 minutes or until cheese is hot and bubbly. Makes 4 servings.
Fry bacon in big pot. When done, leave grease in pot and add water until pot is 1/2 full. Bring to a boil. Cut up onion; place into boiling water. Add 7 teaspoons pepper and 3 teaspoons salt. Add chicken and boil until done. Cut sausage and place into boiling water. Wait 20 minutes and add rice, 2 teaspoons pepper and meat tenderizer. Cook until rice is done and enjoy a southern meal.
Combine coconut, sugar, flour, and salt. Stir in egg whites and almond extract; mix well.
To cake mix, add 1 tablespoon coconut flavoring. Mix and bake according to directions on box. Bake in 13 x 9-inch pan. Boil together milk, sugar and 1 teaspoon coconut flavoring. Pour over hot cake. Put coconut on cake. Let cool. Spread one large container of Cool Whip. Add remaining coconut.
Mix well and spoon and spread on small rye bread. Bake in 350° oven (preheated) for 20 minutes.
Beat eggs; add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell and bake at 325° for 1 hour.
Mix together the first 6 ingredients. Gently wash the flowers and drain. Do not pat them dry. Carefully coat them with the batter. Deep fry to a light golden brown.
Toss all ingredients together. Spoon individual portions into lettuce cups. Serves 6.
In medium bowl beat cream cheese until fluffy. Add ham, green onions and Worcestershire sauce and beat until blended. Place on serving plate and shape into ball. Serve with favorite crackers.
Heat oven to 325°. Grease and flour 9 x 13 x 2-inch pan. Combine oil, sugar and eggs. Add flour and cinnamon and blend. Stir in carrots and undrained pineapple. Bake about 1 hour. Cool completely and frost with Cream Cheese Icing.
Preheat oven to 425°. Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir until dough follows the fork around bowl. Place dough on lightly floured surface, gently patting out dough to 3/4-inch thick. Cut into desired shapes. Bake at 425° for 10 to 12 minutes on an ungreased cookie sheet.
Mix first 4 ingredients; cook until thick, then cool. When cool, stir in mandarin oranges and then Cool Whip. Let set.
Cream softened cream cheese and eggs, until light and fluffy. Beat in sugar gradually. Add lemon juice and vanilla. In a separate cup, mix flour and cornstarch together. Gradually add to the cream cheese mixture. Add the butter and sour cream. Pour into a greased 10-inch spring-form pan. Bake at 325° until set in center (about 1 hour). Turn oven off and leave in oven for 2 hours. Chill several hours and serve.
Microwave cream cheese for 30 seconds. Mix with mayonnaise, Swiss cheese and onion. Spoon into 9-inch pie plate. Cook bacon until crisp; crumble along with the crackers and sprinkle on top. Microwave on High for 4 minutes or until thoroughly heated. Use pita or bagel chips to dip.
Heat milk, then cool a little; add oleo, sugar and salt. Add eggs and flour. Stir and knead. Raise until double. Knead down again. Divide into 4. Roll out onto a 16-inch circle. Cut into 12 to 16 pie shaped pieces. Roll from the wide end to the point. Bake for 15 minutes at 350°.
Mix flour, sugar, cherries and nuts into a bowl. Add eggs and stir thoroughly. Spread into a 15 1/2 x 10 1/2 x 1-inch pan (it will seem not enough, but spread real thin). Bake in oven at 375° for about 20 minutes. Cut into squares while warm. Cool and roll in confectioners sugar if desired. Makes 5 to 6 dozen.