HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese, sugar, eggs, lemon juice and vanilla until lightly fluffy. Line small muffin pan with paper cups and place a wafer in bottom of each cup. Fill 2/3 full. Bake in oven at 375° for 15 to 20 minutes or until set. Let cool. Top each with 1 tablespoon pie filling and chill.
In a 2-quart saucepan, gradually blend the milk and water. Add frozen rice and peas with mushrooms, shrimp, parsley and curry powder. Cover and simmer gently for 30 minutes; stir occasionally.
Brown biscuits in butter. Add sugar to apples and place in casserole dish. Put crumbled biscuits on top. Bake approx. 1 hour at 350°.
Sift together flour, salt, baking soda and sugar. Add persimmon pulp to flour mixture along with remaining ingredients. Mix well. Turn batter into 8 x 8 x 2-inch baking dish that has been well-greased and floured. Bake in moderate oven at 350° for 50 minutes. Done when toothpick comes out clean. Serve with lemon sauce.
Bring to a boil oil, sugar, vinegar, salt, pepper and celery seed. Let cool. Drain 1 can LeSueur tiny peas and 1 can LeSueur white Shoe Peg corn. Add all vegetables together and pour cooled dressing over. Refrigerate overnight and stir occasionally.
Cut beef into 1-inch squares. Brown chopped onions in butter, then add paprika. Fry slightly being careful not to darken paprika. Then add beef, salt and pepper. Simmer until is tender in its own juices being careful not to scorch. Then add carrots and water and let simmer. Cook until carrots are partly cooked. Then add potatoes; cook until potatoes are done (about 1 hour). Serve with dumplings, if desired.
Rub quail generously inside and out with a mixture of oil and lemon juice. Season with salt and pepper. Stuff each quail with 1/2 cup blueberries and 1/2 teaspoon sugar. Close with skewers or thread. Place each on square of aluminum foil, large enough to fold well. Melt butter, add to minced garlic and bay leaves. Pour equal amount of mixture over each bird. Wrap loosely and fold edges to seal. Roast, breast down, in 425° oven for 1 hour or until tender. Serve with juice. Serves 4.
Stir together and pour in crust. Bake 50 minutes at 350°.
Grate or dice cucumber. Mix into plain yogurt. Add salt to taste. May add grated onion or as another change, raisins.
Cream the eggs and sugar until thick. Melt the margarine. Beat in the flour. Blend all ingredients together, except sugar and slivered almonds. Put in greased 9 x 13-inch pan. Sprinkle with sugar and slivered almonds. Bake at 325° for 30 minutes. Cut while warm.
Cook vegetables as directed; drain. Stir soup and milk into vegetables in saucepan. Heat, stirring occasionally, until hot. Sprinkle 1/3 cup cheese on each serving. Serves 3 to 4.
Chill large punch bowl. Fifteen minutes before serving, mix all ingredients. Sprinkle nutmeg on top, if desired.
Put half of dry cake mix in 9 x 13-inch greased pan. Spoon pie filling on this. Top with remaining cake mix. Bake until apples are soft, if using fresh apples, but much better to use pie filling.
Mix dry ingredients. Add the Worcestershire sauce and onion juice and mix together. Stir in the tomato soup and beat in the oil, a little at a time. Add vinegar. Makes 1 quart.
Mix all ingredients well and marinate in refrigerator. Great for chicken wings, pork or steak tips.
Mix first 6 ingredients. Mix carefully in bowl. Mix dressing of mayonnaise, sugar and vinegar. Pour over and let mellow for 4 to 5 hours. Serve.
Place chicken in large pot with water and celery tops. Boil until chicken is tender. Remove chicken and set aside until cool. Debone and chop chicken. Add vegetables, celery, onion, okra, corn, lima beans, mixed vegetables and tomatoes to broth; boil approximately 30 to 40 minutes stirring occasionally. Add chicken and rice and boil 30 minutes more. May add water if needed.
Brown bacon and onions. Combine catsup, brown sugar and Worcestershire sauce. Simmer 2 minutes. Layer green beans in a casserole. Pour sauce over beans. Bake at 350° for 20 minutes, or microwave on High for 8 minutes.
Butter both sides of frozen bread and cut into cubes. Spread cubes over bottom of a 9x13-inch baking dish. Sprinkle sausage over bread; then sprinkle cheese over sausage. Combine half and half, eggs, salt and dry mustard. Pour over layered bread, sausage and cheese and refrigerate overnight. Bake at 350 degrees for 30 minutes.
Combine molasses with sugar, shortening and water. Add the vanilla, vinegar and ginger. Add the egg. Mix together cinnamon, nutmeg, salt, baking soda and flour. Add to the batter. Mix thoroughly. Bake at 350° for about 15 minutes.
Mix all ingredients in a large bowl. Form into patties and fry in oil. Serve on toasted buns with cheese, lettuce and tomato. Serves 4 to 6.
Cream butter, 1 cup sugar and eggs. Beat until light and fluffy. Add milk alternately with flour that has been blended with baking powder. Mix well. Add lemon rind and nuts. Bake in 8 1/2 x 4 x 2-inch loaf pan at 350° for 1 hour. Remove from oven. Combine lemon juice with 1/4 cup sugar; pour over hot bread. Let stand until cool before removing from pan.
Mix well with mixer. Bake 30 minutes at 350°. Makes 2 layer cake or tube pan.
In top part of double boiler, melt butter and sugar. Add salt; beat eggs and combine with butter and sugar mixture. Add corn syrup and vanilla. Cook and stir constantly until all sugar has dissolved completely and mixture is smooth. Pour mixture into pie or tart shells. Bake approximately 30 minutes at 350°. After 15 minutes oven can be turned down to 300° and pies can cook longer. This is wonderful, like pecan pie without the pecans, a Southern recipe.
Mix all ingredients together. Drop by small tablespoons onto cookie sheet. Bake at 375° until lightly browned.
Combine equal amounts of ingredients. Place 2 or 3 teaspoons of mixture in a cup of hot water.
Mix butter and sugar until light and fluffy. Blend egg yolks, flour and vanilla into the first mixture. Gradually add the butter-egg mixture to the boiling water. Cook slowly until thickened. Add nutmeg. Stir well. Remove from heat. Pour over donut pudding which is served in cereal-type bowls for each serving. Two to three heaping tablespoonfuls of donut pudding makes a nice serving.
Combine margarine, water and chocolate in saucepan; bring to boil. Remove from heat. Stir in combined flour, 2 cups sugar, baking soda and salt. Add 2 eggs and sour cream; mix well. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan. Combine cream cheese and 1/3 cup sugar, mixing until well blended. Blend in 1 egg; spoon over chocolate batter. Cut through batter several times for marble effect. Sprinkle with chocolate pieces. Bake at 375° for 25 to 30 minutes. Yields about 2 dozen.
Cook green beans until tender (10 to 15 minutes). Melt margarine in a small saucepan. Saute onions until lightly brown. Stir in salt and flour. Gradually add evaporated milk. Cook over medium-high heat until thickened. Add cheese and cook until cheese melts. Combine cooked green beans and cheese sauce. Pour into 1 1/2-quart casserole dish. Combine bread crumbs and melted margarine; sprinkle over green bean mixture. Bake in a moderate 350° oven for 15 to 20 minutes. Serve hot.
Cook bacon, drain and crumble. In a bowl mix bacon, onion, cheese, and salad dressing and chill.
Combine ingredients until smooth and fluffy in an electric mixer. Serve with unsalted crackers, rye toast or wedges of unpeeled apples or pears. Makes about 1 1/2 cups.
Drain, rinse and combine first 3 ingredients. Add remaining ingredients. Refrigerate overnight.
Combine sugar and vinegar in a pan. Cook over medium heat, stirring constantly until sugar dissolves. Remove from heat. Stir in mustard, ginger and pineapple. Combine cornstarch and juice, stirring until blended. Gradually stir about 1/4 of hot mixture into cornstarch mixture. Add remaining hot mixture, stirring constantly. Cook over medium heat until smooth and thickened. Yield: 1 1/2 cups.
Heat oven to 400°. In skillet brown ground beef. Add onion; cook until tender. Drain excess fat. Add barbecue sauce and brown sugar. Separate dough into 10 biscuits. Place each biscuit in ungreased muffin cup, pressing dough to cover bottom and sides. Spoon meat mixture into each cup. Sprinkle each with cheese. Bake 10 to 12 minutes, until golden brown. Serve immediately. Makes 10 barbecups.
On a platter, layer the bean dip, then sauce. Sprinkle the chopped tomatoes, as desired. Top with shredded lettuce and then shred cheese over the lettuce. Use tostados or Fritos to scarf down this tasty dish.
Put all ingredients in large pan and cook over medium heat until thick. Fill jars and seal. Add a few hot peppers to make hot spread.
In a saucepan, heat and stir together the milk and cheese until blended; remove from heat. In a mixing bowl, gradually stir hot mixture into eggs. Add stuffing, broccoli and 1/4 teaspoon salt; mix well. Turn mixture into a greased 1 1/2-quart casserole pan. Bake, uncovered, at 325° for 45 minutes. Makes 6 to 8 servings.
Preheat oven to 325° for glass pan or 350° for aluminum. Melt butter in a 9 x 13-inch pan while oven is heating. Sprinkle crumbs evenly over butter. Top evenly with coconut and drizzle sweetened condensed milk over coconut. Bake for 25 minutes or until lightly browned.
Mix well together and store in tight container. Use 2 tablespoons of mix per cup hot water for hot chocolate.
Line bottom of 9 x 9 x 2-inch baking dish with asparagus. Place chicken over asparagus. Mix together soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle cheese over top. Cover with foil and bake at 375° for 30 minutes. Serves 4.
Brown meat in skillet with salad oil. Take meat out; saute onion in oil. Add all ingredients and mix well. Add meat and simmer until tender, approximately one hour. Good with chicken, pork chops and deer.
Slice bacon strips in half. Roll up with water chestnut in middle. Secure with toothpick. Place on broiler pan in 375° oven and bake until brown. Drain and place in 3 1/2 quart casserole dish. Mix catsup and brown sugar. Poor over roll-ups and bake 15 minutes in 375° oven.
Stir pudding into fruit cocktail (juice and all) with a spoon. Add Cool Whip until thick. Stir in sliced bananas to your taste. Refrigerate for a while to cool. Serve for dessert.
Heat oven to 350°. Grease large cookie sheet. Mix chicken, ham, cheese and mushrooms in large bowl. Spoon into center of each crescent. Fold closed, pinching ends. Bake 18 to 24 minutes.
Add sugar to soft butter; cream well. Add eggs; beat until well mixed. Sift the soda with the flour. Add gradually to the mixture; blend well. Add chopped nuts. Drop onto buttered cookie sheet. Bake at 350° until golden brown.
Combine sugar and milk. Cook to soft ball stage. Add dates and cook until mixture leaves the side of the pan when it is stirred. Remove from heat. Stir in coconut and nuts; cool slightly. Turn out on a wet towel. Shape into a roll and refrigearte. When cold, slice into 1/4-inch slices.
Brown ground beef; drain. Add onion, bell pepper, chili powder, corn, salt and pepper. Add tomato soup and 1 1/2 cans water. Stir together (should be soupy) and simmer about 15 minutes.
Cream together the sugar, butter and brown sugar. Add eggs and vanilla. In a separate bowl, combine flour, oatmeal (which is blenderized in small amounts until fine with blender), baking powder and baking soda. Mix all ingredients together and add chocolate chips, grated Hershey bar and chopped nuts. Place golf ball size cookies 2-inches apart on ungreased cookie sheet. Bake at 375° for 6 minutes.
In a 5-quart Dutch oven or a 4 to 6-quart pressure cooker, fry out garlic in oil. Add onions and fry until limp or light brown. Add tomatoes, seasonings, salt and pepper to taste and tomato paste.
Take some cheese. Pour pizza sauce in a pan. Add together. Pour it over shells. Let it freeze for a day. Put aluminum foil over it. Take foil off and cook it.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Sift 1 1/2 cups flour with baking powder; add alternately with flavorings to creamed mixture. Sprinkle remaining flour over nuts and fruits; add to batter. Place brown paper in bottom of a tube cake pan; grease bottom and sides. Place broiler pan containing water under cake pan in oven. Bake for 2 hours and 30 minutes at 250°.
Simmer water, onion, celery, potato and parsley until half cooked (about 10 minutes). Add corn. Simmer gently until nearly done (not more than a few minutes). Add milk and bring the soup just to the boiling point without actually boiling. Add seasonings and correct to taste. Serve very hot! Serves 4 to 6.
Mix graham cracker crumbs and butter together and press into a 9 x 13-inch pan. Beat confectioners sugar, eggs, butter and vanilla on high for 20 minutes. Do not underbeat. Spread over crust. Add pineapple and bananas. Top with whipped cream, walnuts and cherries. Chill one hour or more. May be served with chocolate sauce if desired.
Saute crumbled sausage, mushrooms and onion with salt and pepper. Drain very well on paper towels. Combine eggs and sour cream in blender and blend for 1 minute. Pour eggs in a greased 7 1/2 x 11-inch baking dish. Bake at 400° for 8 to 10 minutes, until set in the middle. Spoon hot sauce over eggs and add sausage mix, then layer the 3 cheeses, beginning with the Velveeta. Casserole may be refrigerated or frozen at this point and baked later. Bake, uncovered, at 300° for 45 minutes. Remove from oven and let set 5 to 10 minutes before cutting and serving.
Cook in top of double boiler sugar, salt, flour and egg yolks. Cook until thickened. Remove from heat. Add Jell-O. Set aside to cool. Add crushed pineapple (do not drain). Fold mixture into stiffly beaten egg whites. Pinch angel food cake into small pieces. Cover bottom of a 9 x 13-inch cake pan. Pour custard mixture over cake. Top with Cool Whip. Sprinkle with coconut. Refrigerate overnight.
Dissolve yeast in warm water. Add melted margarine and sugar. Next, add flour. Let rise and store in refrigerator.
In a medium bowl, combine butter with garlic, lemon juice, salt, parsley, wine and salad oil. Mix well. Makes 1 1/2 quarts.
Beat eggs all together, then add milk, sugar, flour, butter and nutmeg. Beat well. Pour into an unbaked 9-inch pie shell and bake in a 350° oven for 45 minutes.
Mix in order given. Bake at 350° for 45 minutes to 1 hour. Bake in greased pans.
Bake in a greased and floured Bundt pan at 350° for 50 to 55 minutes. Cool 5 minutes. Push cake tester into cake, pricking holes (or ice pick) for the Lemon Glaze (all over the cake).
Mixing is the most important step according to Jenna. She says, "Mix until your arm is very tired!" Pour into pie shells. Bake at 425° for 15 minutes, then reduce oven to 350° and continue baking for 50 minutes. Cool on wire rack. Serve with whipped topping.
Mix ground beef, bread crumbs, salt, pepper, onion and half of the tomato sauce. Form into a loaf, wrap in foil and put into pan. Bake in 350°F. oven for 50 minutes.
Fry bacon until crisp; drain. Cut broccoli and cauliflower into bite size pieces. Add onion. Mix together the mayonnaise, sugar and vinegar. Pour dressing over vegetables and bacon. Refrigerate overnight. Just before serving, add cheese and mix well.
Saute the first 4 ingredients a little. Add the piquante sauce, tomatoes, cumin and black beans. Mix ingredients and put a layer in bottom of 9 x 13-inch baking dish. Put a layer of sprinkled cheese on top of mixture. Put tortillas on top of cheese. Repeat layers, ending with bean mixture on top. Bake 35 minutes at 350° covered with foil. Put another layer of cheese on top and bake 10 more minutes. Serve on shredded lettuce. Top with sour cream, chopped black olives and green onions. You and your guests will love this! Serves 8 people.
Mix well. Bake at 350° in a 9 x 13-inch pan for 1 hour or done.
Heat the 1 1/2 to 2 cups cooking oil in a deep-sided skillet or heavy-gauge pot. (Heavy cast-iron pots and pans are best for this type of frying.) Combine all dry ingredients together in a large bowl. Add the eggs, buttermilk and onions. Stir well until you have a coarse batter. Add the 2 tablespoons of bacon drippings (or oil) and blend well with the other ingredients.
Cream the butter and sugar in a large mixing bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt in another bowl. Blend into creamed mixture. Stir in nuts or chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Cookies will puff during baking and flatten upon cooling. Makes 4 dozen.
In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender, about 3 minutes. Remove from heat. In electric blender, puree 2 cans of beans and their liquid in batches with chicken broth; add to pot. Stir in remaining beans, salsa and lime juice. Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup of soup into bowl; top with dollop of yogurt. Serve hot with crackers. Makes ten 1-cup servings.
Cream the butter and brown sugar together. Add egg, vanilla and water to creamed mixture. Add oats, flour, soda and salt. Add nuts and raisins. Grease cookie sheet. Bake at 325° for 14 to 16 minutes.
Mix sugars, corn meal and flour. Add beaten eggs, milk, butter or margarine, vinegar and vanilla. Mix well. Pour into unbaked pie shell. Bake in 325° oven for 35 to 45 minutes.
Brown meat and onion in 1 tablespoon shortening. Add carrots, peas and potatoes; add water, Worcestershire sauce, salt and pepper. Cook on medium heat, stirring occasionally (approximately 2 to 2 1/2 hours). Add Kitchen Bouquet; mix cornstarch in small glass of water until dissolved. Pour into beef stew and cook until thickened.
Dissolve yeast in warm water and 1 teaspoon sugar. Set aside. Cook and mash potatoes and measure 2 1/2 cups in large mixing bowl. Add scalded milk, sugar, salt, butter, vanilla and eggs. Stir well. When yeast has begun to work, add to mix and stir again and set aside and let stand for 10 minutes. Mix 14 cups flour into mixture, 1 cup at a time, stirring well after each addition. Turn onto well floured board and knead in up to 2 cups more flour. Dough will be quite sticky. Do not make stiff. Let raise in a warm place. Roll out about 3/4-inch thick and then cut with doughnut cutter and place about 1 inch apart on well floured surface. When doubled, fry in hot fat until light brown. Drain and sugar or glaze.
Sprinkle turkey with salt and pepper. Coat with egg white. Roll in bread crumbs and cheese. Fry in skillet containing 1/4 cup hot oil until brown. Serves 4.
In medium saucepan, combine apricots and water; set aside 10 minutes. Stir in remaining ingredients. Bring to boil over high heat; reduce heat and simmer, stir frequently, 10 minutes or until thickened. Serve warm or chilled.
Cook onions in margarine in Dutch oven or heavy saucepan over medium heat, stirring occasionally, until onions are tender and just beginning to brown. Sprinkle with flour. Gradually stir in 1 can of broth, water and Worcestershire sauce. Stir in remaining broth and water. Heat to boiling, reduce heat and simmer, uncovered, for 5 minutes. Place 1 slice of toast in each of 6 ovenproof soup bowls or casseroles. Pour soup over bread. Sprinkle with cheese. Set oven control to broil. Broil soup with tops 3 to 4 inches from heat until cheese is melted and light brown, approximately 5 minutes.
Cut meat into 1 inch cubes and fry in oil over medium heat for 3-4 minutes. Set aside. Process the tomatoes, chile pepper. and 2 Tbsp. water into a smooth sauce, set aside. Mix the masa harina, margarine, 1 1/2 cups cold water and the salt together onto a thick mush. Put 1/2 cup mush in each wet corn husk, make indentation with finger and add 1 Tbsp. of sauce mix in the indentation. Add in one chunk of meat into center. Cover the the stuffing with the mush and wrap the dumpling into a sausage shape with the corn husks. Steam the dumplins over hot water for 1 1/2 hours. Unwrap and serve.
Dissolve jello in boiling water. Add pineapple, pie filling and nuts. Chill until set.
Preheat oven to 350°. Butter and flour a 9 x 9-inch pan. Melt butter and unsweetened chocolate in small saucepan over low heat, stirring constantly. Pour chocolate mixture into large bowl. Whisk in sugar and eggs. Mix in flour, then nuts and chocolate chunks. Pour batter into pan. Bake until tester comes out with moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.
Preheat oven to 350°. Using mixer at high speed, beat egg yolks until fluffy. Add condensed milk and lemon juice. Beat until creamy; pour into pie crust.
Brown hamburger and onion. Put hamburger in bottom of baking dish. Add green beans on top. Next, layer Tater Tots in a row on top. Pour soups over Tater Tots. Bake in oven at 350° for 45 minutes. Do not cover.
Mix sugar, syrup, salt and water. Cook over medium heat until sugar dissolves. Stir in pecans. Cook until 300° on candy thermometer. Turn heat off. Add baking soda and butter. Pour out on cookie sheet. Cool. Break into pieces.
Mix dry ingredients. Mix and beat sugar, eggs, oil and buttermilk. Add to dry ingredients. Add pineapple, coconut, nuts and carrots. Mix well. Bake at 375° in a 9 x 13-inch pan, about 45 to 50 minutes.
With an electric mixer, blend the first 5 ingredients till smooth. Chop ham and green onions very fine with a food chopper or food processor, then mix into the cream cheese mixture till blended well. Place tortilla on plate, with a rubber spatula spread a thin layer of cream cheese/ham mixture on the tortilla. Keep layering tortillas and mix; end with the cream cheese on top, sprinkle with pecans. Refrigerate a couple hours before serving. Best if prepared the night before-flavors blend together. I cut into squares with party toothpicks inserted into each square.
Combine all ingredients. Bake at 400° for 20 minutes. Put sliced cheese on top and croutons. Broil for 5 minutes.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon together. Roll biscuit pieces into sugar and cinnamon mixture. Arrange biscuit pieces in Bundt pan or a loaf pan. Sprinkle nuts on top. Melt butter and stir in brown sugar. Pour over biscuits and nuts. Bake at 350° for 30 to 35 minutes. Cool for 10 minutes. Remove from pan and place on a serving dish.
Pour 1 cup boiling water over mixture of first 5 ingredients until dissolved. Then mix in cottage cheese, pineapple, nuts and whipped cream, no sugar.
Boil shrimp and peel. Cook potatoes and cut. Boil eggs; peel and chop. Cool potatoes and eggs. Mix eggs, mayo, mustard, relish, celery seed, salt, pepper and everglades.
Layer ingredients as listed in a 9 by 13 baking dish. Pack down firmly. Bake at 350° for 20 to 25 minutes or until lightly brown and bubbly.
Combine one package of cream cheese and sour cream, mixing until well blended. Spread mixture on bottom and side of one-quart bowl lined with plastic wrap. Sprinkle with pecans. Combine remaining cream cheese, Cheddar cheese, onions and sherry, mixing at medium speed until well blended. Press into bowl over pecans. Chill overnight. Unmold onto serving plate. Remove plastic wrap and smooth. Garnish with pecan halves. Serve with rye party slices and butter crackers.
Cream butter and sugar. Add eggs, beating in one at a time. Add pineapple, oranges and bread cubes. Mix and put into a 1 1/2-quart greased casserole. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Roll and cut with various shaped cookie cutters. Bake at 350 degrees for 5 to 10 minutes.
Saute onions and celery until yellow and limp. Crumple cornbread into the onion mixture. Tear bread into fine pieces and add to mixture. Add broth until mixture is moist, but loosely packed (about 1 1/2 to 2 cups). Add chopped hard-cooked eggs and slightly beaten eggs. Season with salt and pepper.* Pour into buttered baking dish. Cover with oil. Bake 45 minutes at 325°.
Put meal, sugar and salt in bowl. Add boiling water. Stir until smooth. Let set overnight. Add flour, egg, baking powder, soda and buttermilk. Bake in greased iron skillet 15 minutes at 450°. Reduce heat to 350° and bake 45 minutes longer.