HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay crescent rolls in bottom of pan and slightly up the sides of a 9 x 13-inch pan. Layer Cheddar cheese over the rolls; can also use shredded cheese. Fry bacon and drain. Beat eggs and milk and pour over the cheese. Then add the bacon; break into little pieces. Decorate with parsley flakes. Bake at 425° for 15 to 18 minutes. Cut in squares and serve warm.
Put all ingredients in a jar and shake. Let dressing stand out for 1 1/2 days, then refrigerate.
Cook beef, onion and salad oil together until well blended and add cornmeal, salt, corn, tomatoes, olives and butter and cook slowly 15 minutes. Remove from fire. Add eggs, milk, chili powder and sauces. Bake in large greased casserole in moderate oven at 350° for 1 hour.
Scald milk and cool. Preheat oven to 325°. Combine beaten eggs, sugar and salt in 1 1/2-quart casserole. Gradually stir in milk. Add rice, raisins and vanilla. Sprinkle with nutmeg. Bake, uncovered, about 50 minutes. Makes 6 servings.
Melt the butter. Add the sour cream, creamed corn, kernel corn and muffin mix. Bake 15 to 20 minutes at 350°. Add the cheese and bake 5 more minutes.
Parboil squash. Set aside; drain. Saute onions, sweet peppers and garlic in olive oil. Add hot pepper to taste. Add dried shrimp to squash. Add 3 eggs, 1 cup white wine and seasoned breadcrumbs. Mix well. Pour into greased casserole dish. Bake at 325° for 1 hour or until done.
Beat eggs until light and lemon colored. Add warm milk. Stir well. Add flour and salt, stirring just until blended. Pour batter into well-greased muffin pans, filling 2/3 full. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 5 minutes. Serve immediately. Makes 1 1/2 dozen.
Stir 3 c. milk into pudding mix and beat until it starts to thicken. Stir in condensed milk and Cool Whip. Layer a large bowl with vanilla wafers and 3 sliced bananas. Pour in half of the pudding mixture. Repeat layers of vanilla wafers, sliced bananas, and pudding. Chill and serve. Rich and delicious!
Cream together ingredients. Serve with fruit on toothpicks (banana chunks, strawberries, kiwi, apple slices, etc.).
Drain pineapple; spread in 9 x 13-inch pan. Cover pineapple with cherry pie filling. Sprinkle cake mix on top of pie filling. Slice butter in thin slices and cover cake mix. Bake at 350° for 1 hour.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup Parmesan cheese. Serve immediately over warm rice, sprinkling with remaining Parmesan cheese.
Mix flour and sugar in a large bowl. In a saucepan, bring to a boil the margarine, cocoa and water. Pour over the flour and sugar. Stir until smooth. Add remaining ingredients. Pour into a greased 11 x 17-inch pan. Bake at 400° for 15 to 20 minutes.
Spread butter over 1 side of each slice of bread. Mix cottage cheese, green pepper, pickle, chives and salt. Spread over buttered sides of bread. Sprinkle with Parmesan cheese. Makes 6 open-faced sandwiches.
Preheat oven to 350°. Stir together 6 ounces cream cheese and water in small saucepan. Cook over low heat until mixture reaches 115° to 120°, stirring occasionally.
Mix all together. Put in a buttered dish. Bake on 350° for 15 minutes.
In skillet, cook onion, pepper and rice in oil until lightly browned. Stir in rest of the ingredients. Bring to a boil. Cover and simmer until rice is tender, 35 to 40 minutes.
Combine ingredients in 8-quart pan. Bring to a boil. Stir constantly. Reduce heat and simmer 30 minutes. Stir occasionally. Process in hot water bath 30 minutes. Makes 9 to 10 pints.
Cream eggs and sugar. Add melted butter and milk. Stir in coconut and vanilla. Pour in pie shell. Bake in unbaked 9-inch deep dish pie shell for 45 minutes in 350° oven.
Cover potatoes and onions with water and cook until tender. Add catsup and corned beef. Simmer until well blended.
Cream butter and sugar. Beat in eggs, one at a time, then continue beating until smooth and fluffy. Crush vanilla wafers fine with a rolling pin or in food processor. Add the vanilla wafers to the butter and sugar mixture. Fold in coconut and pecans. Pour in a greased and floured pan. Bake at 325° for 1 hour and 15 minutes or until done.
Cover and cook squast and onions in a small amount of water until squash is tender. Drain well. Combine with rice, cheese, and seasonings. Blend eggs and mayonnaise; stir into vegetable mixture. Turn into a buttered shallow 2-quart casserole dish. Top with bread crumbs. "I use Italian Style." Bake at 350° for 30 minutes.
Wash the tomatoes; remove the stem ends and slice. Combine with salt and cinnamon in a saucepan and cook for 15 minutes, stirring frequently. Mix the sugar and flour and add it to the tomato mixture and cook until thick, stirring constantly. Add the butter. Cool slightly. Line a pie pan with pastry. Pour in the mixture. Cover with pastry; seal the edges and cut several gashes to allow the steam to escape. Bake in a hot oven at 435° for 40 to 50 minutes.
Mix flour and salt. Make a depression in center of flour mixture. Beat egg and water together. Pour into center of flour mixture and work flour into the liquid with fork and then by hand to make stiff dough. Roll out thin on floured board. Cut part and let dry. Can be frozen. Cook in broth, about 1 hour.
With mixer, cream oil, sugar and eggs. Add sour cream and flavoring and mix well. Then add cake mix. Put 1/2 of mix in pan and top with 2 teaspoons of cinnamon, 2 tablespoons brown sugar and 1/2 cup chopped pecans. Pour in rest of mixture. Bake at 325° or 350° for 1 hour.
Tear biscuits into small pieces (about 6 pieces per biscuit). Roll in mixture of sugar and cinnamon. Layer in Bundt pan. When two cans of biscuits are in pan, add 1/2 of nuts and cherries. Finish the rest of the biscuits, adding the nuts and cherries along as you wish. Top with brown sugar. Melt margarine and pour over the top of it all. Bake at 350° for about 35 minutes. May be pulled apart to eat or sliced.
Mix dry coffee and sugar in large French oven. Add water and vanilla. Boil slowly for 2 hours with no cover. Let set approximately 12 hours. Add vodka and mix well. Bottle. Age for a few months.
Beat egg whites until stiff. Add sugar. Cook in double boiler until it will stand in points when dropped from spoon. Remove from fire. Add nuts, dates and vanilla. Drop onto well-greased cookie sheet, about 2 inches apart. Bake for 45 minutes in a slow oven (300°). Yields 36.
Pour both cans of fruit in the bottom. Pour dry cake mix on fruit; pour margarine over top. Sprinkle nuts on top. Bake at 350° for 30 to 40 minutes.
Wash pork chops. Rub with salt, pepper, garlic salt, curry powder, Worcestershire sauce and ketchup on both sides. Layer pork chops with onions and wrap; let them marinate for 2 hours. In saucepan, saute onions and brown chops and then cover with water. Cook slowly for about 1 to 1 1/2 hours. The juice from the pork chops will be a gravy that you can serve over rice.
Sprinkle rice in the bottom of a baking pan (9 x 13-inch). Pour the water evenly over the rice. Place chicken on top of rice and water. Put the carrots or parsnips around the chicken. In a separate bowl, mix creamed soup with the milk until smooth. Pour over the chicken and rice mixture. It should look very soupy. Bake, uncovered, at 325° for 1 1/2 hours.
Beat egg yolks until light and lemon colored. Sift sugar and cocoa together; beat into yolks, 1 tablespoon at a time. Beat long and hard. Add soft butter; again, beat long and hard. Beat egg whites until stiff. Fold into yolk mixture; stir in vanilla. Sift in flour. With a large spoon, fold into mixture, along with nuts. Pour into a 9-inch square glass baking dish. Bake in pan of hot water in slow oven (300°) for 60 minutes. Cool; cut into squares and serve, topped with ice cream. Makes 8 to 10 servings.
Combine whipping cream, sour cream, sugar, vanilla and cinnamon in a small bowl. Cover and refrigerate at least 1 hour before serving. Arrange grapes in a dessert bowl or individual dessert dishes. Spoon sauce over grapes. Sprinkle with walnuts. Serve within 30 minutes. Good with buttery cookies or plain crisp wafer.
Mix together the first 6 ingredients; toss with the freshly popped popcorn. Serve warm.
Cook chicken. Cool. Cut into bite size pieces. Mix next 6 ingredients together to make a sauce. Reserve about 2 cups sauce and to the rest add the chicken and spoon on tortillas. Roll up and lay in 9 x 13-inch pan. Top with remaining sauce and the final grated cheese. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes until bubbly. Best fixed and held in refrigerator overnight. Can be frozen for later use.
Put all ingredients in crock-pot except milk. Cook, covered, for 10 to 12 hours on low (high 3 to 4 hours). Stir in milk the last hour.
Cover cucumbers, onions, pepper and garlic with ice for 3 hours and drain. Cook vinegar, sugar, salt, turmeric, celery seed and mustard seed together. Remove garlic. Add cucumbers, onions and pepper to vinegar and sugar mixture. Bring to a boil. Can.
Place 2 cups corn chips in a baking dish. Cover with onion and 1/2 the cheese. Pour chili over onion and cheese. Top with remaining chips and cheese. Bake at 350° for 10 minutes.
Mix together first 6 ingredients. Boil together water, mashed berries and berries. Butter 9 x 13-inch dish. Place batter in bottom. Place berries on top. Cover with liquid and mashed berries. Dot with butter. Bake at 350° for 45 minutes or until cake tests done with toothpick. Cake will raise and be on top.
Mix the first 9 ingredients; form small balls. Melt shortening; brown meat balls. Remove from heat; pour off fat. Heat chili sauce and grape jelly, stirring until blended. Add meat balls; stir well and simmer, uncovered, for 30 minutes.
Crumble corn bread in bottom of casserole dish. Layer with purple hull or other peas, onions, tomatoes, bell pepper and Cheddar cheese. Repeat process. Top with 1 cup or less mayonnaise. Sprinkle 1/2 cup grated Cheddar on top. Refrigerate several hours or until next day.
Mix and make into meatballs. Flour and fry in small amount oil until brown. Remove and drain on paper towels.
Use large cucumbers. Peel and slice; hollow out inside and use rings only. Soak 24 hours in lime water made from 1 c. lime and 1 gal. of water. Rinse and drain; simmer for 2 hours in a mixture of 1/2 c. vinegar, food coloring, alum, and enough water to cover. Drain. Mix cinnamon, 1 1/2 c. vinegar, sugar, and red hot candy; pour over cucumbers. Stir slowly and bring to a boil. Cook slowly until they become clear; put 4 whole cloves in each jar and seal. Good served with ham or roast. Good relish!
Brown vermicelli in oil. Add onion and garlic; saute until onion is tender. Add remaining ingredients except parsley and bring to a boil. Reduce heat, cover and simmer 10 minutes. Garnish with parsley. Yields 6 servings.
Cook quick grits 5 minutes. Add other ingredients and continue cooking over low heat, stirring constantly, until cheese is melted. Sprinkle with more Parmesan cheese. Bake, uncovered, for 1 hour at 350°.
Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain and rinse. Stir in remaining ingredients except baking mix and boiling water. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
Cut potatoes with grater, also cut onion. Put in cakes. Fry in butter. Season with salt.
Preheat oven to 350°. Cream shortening, sugar and eggs. Combine dry ingredients, then add to creamed mixture. Stir in 1 package of diced dates, nuts and water. Drop by heaping teaspoons 1-inch apart on a cookie sheet. Bake 12 to 15 minutes. Remove to wire rack to cool.
Cook hamburger and onions until tender. Add chili powder, Worcestershire sauce, salt and pepper. Cover pan and cook 15 minutes. Add kidney beans; pour into greased 2-quart casserole and cover with thin layer of cornbread batter (thinner than for cornbread). Bake at 400° for 25 to 30 minutes.
Put brown sugar in top of double boiler. Place bread on top. Mix remaining ingredients together and pour over bread. Add raisins if desired.
Boil chicken. Remove and strain broth. Add carrot, onion, celery, salt and pepper to liquid. Add 2 cups water and 2 cups of rice. When rice is tender, add boneless chicken pieces and 2 cans chicken soup.
Mix all ingredients in pan. Bake for 20 minutes in 350° oven.
Sift cake mix and Jell-O. Add oil and eggs; add strawberries. Mix with mixer according to instructions on box of cake mix. Bake at 350° until done.
Put peppers and onions through medium blade of meat grinder. Turn into a large bowl. Cover with boiling water and let stand 5 minutes. Drain well and turn into a large pot. Add vinegar, sugar and salt. Bring to a full rolling boil. Boil over medium heat for 10 minutes. Pour into hot sterilized jars and seal at once. Makes about 8 pints.
Preheat oven to 350°. To make sauce, combine the tomatoes, chili powder and cumin in a bowl. Spread 1/4 cup sauce in the bottom of a 9-inch round baking dish or pie plate; top with 1 tortilla. Spread with about 1/4 cup sauce, covering tortilla completely. Sprinkle with about 1/4 cup cheese. Repeat with remaining tortillas, sauce and cheese, ending with cheese. Cover with foil and bake for 20 minutes. Cut into wedges; put on serving plates and pour any remaining sauce over tortilla wedges.
Prepare 30 to 40 pounds of cabbage, shred and salt 5 pounds at a time.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, granulated sugar and brown sugar until well blended. Beat in butter. Stir in semi-sweet chocolate morsels and walnuts. Pour into pie shell. Bake 55 to 60 minutes until knife inserted halfway between edge and center comes out clean and top is golden brown. Cool completely. Serve with whipped cream or ice cream.
Dissolve yeast and 1/8 cup sugar in warm water; let rise until foamy. When cool, add yeast to mixture made by combining the warm milk to 1 1/2 cups flour. Let rise until foamy. While this is rising, beat the egg yolks until foamy and of thick yellow consistency. Add the rum and oleo; beat until well mixed. Add 1 cup sugar; beat until thick. Add the lemon rind. (This should be fluffy and thick; set aside.)
Combine crust ingredients; press in pie pan. Chill at least 1 hour.
Preheat oven to 350°. In medium saucepan, cook onion in margarine until tender. Stir in flour, then water and bouillon; cook and stir until thickened and bouillon dissolves. Remove from heat. Stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies, pimiento and chili powder; mix well. Dip each tortilla into remaining hot sauce to soften; fill each with equal portions of chicken mixture. Roll up. Arrange in greased 3-quart shallow baking dish (13 x 9-inch). Spoon remaining sauce over. Sprinkle with remaining cheese and parsley. Bake 25 minutes or until bubbly. Refrigerate leftovers.
Beat eggs slightly. Add other ingredients. Pour into unbaked crust. Bake at 375° for 35 to 40 minutes. Do not overbake.
Mix all ingredients together, except cheese. Layer mixture, Cheddar cheese and then Monterey Jack. Repeat layers, ending with Monterey Jack cheese. Bake 20 minutes at 350°. Serve warm with chips.
Put sugar, syrup, butter, water and salt into saucepan and cook, stirring until sugar is dissolved. Continue cooking, without stirring, until syrup forms a butter ball when dropped in cold water (245 degrees on candy thermometer). Add vanilla and stir only enough to mix (you may also add food coloring). Pour over popcorn. Wet hands and form into balls.
Sift dry ingredients. Combine eggs, milk and shortening. Mix until smooth. Grease waffle iron if needed. Pour 1 1/4 to 1 1/2 cups of batter into hot iron and cook 8 to 10 minutes.
Mix well and chill in covered container. Best the next day. Great with barbecue. Keeps good in refrigerator.
Mix altogether. Bake at 300° for 1 hour or until brown around edges.
If beans are fresh, snip the ends and cut in half. Wash and drain, if frozen. In a saucepan, brown meat in oil or butter. Add onion and saute. Add beans and water to cover. Cook in covered pot until beans and meat are tender, approximately 40 to 50 minutes. Add tomato paste, salt, pepper and cinnamon. Cook 10 to 15 minutes longer. Serve over cooked rice.
Place Rice Krispies (crushed) in shallow dish. Stir in paprika. In 2nd dish, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer in well-greased or foil lined pan. Drizzle with melted butter. Bake at 350° for 1 hour.
Nail head of possum to a board just a little longer than the possum. Skin it. Make paste of shortening, salt and pepper and rub over entire possum. Fill cavity with onions, garlic, chopped parsley and celery leaves. Place possum on rack in roasting pan. Lay 5 strips of bacon across breast. Add water and mushrooms. Leave uncovered. Bake in a moderately hot oven (300° to 350°) until tender. Baste every 5 minutes (this is a must). To determine when done, pull leg away from body. When done, throw away the possum and eat the board.
Preheat oven to 350 degrees. Combine ingredients and drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool on cooling rack before serving. Makes approximately 2 dozen cookies.
Melt butter in saucepan. Add sugar, water and light corn syrup. Cook over medium-high heat, stirring occasionally, until 300° is reached on candy thermometer. Remove from heat immediately. Add 1 cup chopped almonds. Stir in quickly.
Drain corn and olives. Chop pepper and onions. Mix all vegetables. Coat with salad dressing. Let set overnight if you can so that the flavors are enhanced.
Break bread into pieces about the size of quarters. Break cheese into bite size pieces. Arrange thawed shrimp, bread and cheese in several layers in greased casserole. Pour melted butter over mixture. Beat eggs; add mustard and salt to eggs. Add milk to egg mixture. Mix and pour over the casserole. Let set for 3 hours or overnight in the refrigerator, covered. Bake for 1 hour at 350°, covered. Serves 6.
In blender beat eggs, milk, salt, pepper and mustard. In a 9 inch deep dish pie shell spread cheese on bottom. Sprinkle with 2 or 3 Tbls flour. Spread ham or preferred meat over cheese. Pour egg mixture over ham. Bake 45 to 60 minutes at 400°.
Chop bacon and onion. Brown bacon and onion in skillet. Remove from pan and put in crock-pot. Peel and cube potatoes. Put in crock-pot and add the water, salt, pepper and butter. Cook, covered, for 2 hours on low heat. Add milk during last 1/2 hour. Serves 6.
In large saucepan over medium heat, heat blackberries, 1 cup sugar and 1/4 cup water to boiling.
Saute onion and green pepper in butter until tender, not browned. Add all ingredients, except cheese. Put in baking dish; sprinkle cheese on top and bake 1 hour in 350° oven.
Mix sugar and milk. Cook until it begins to boil. Add dates. When very thick, put in butter. Cook, stirring occasionally until forms hard ball in water. Pour in pecans. Let cool. Roll in powdered sugar on wax paper. Should make 2 rolls the size of a nickel. Let set, then slice.
Melt butter and chocolate together. Set aside. Beat eggs on high. Turn mixer to medium and add the rest of the ingredients. Mix well. Pour into a 10-inch unbaked pie shell. Bake at 350° for 35 minutes. Pie should be slightly shaky when removed from oven.
Blend all in food processor or blender. Simmer about 5 minutes. Add cornstarch with cold water if you want to thicken.
Coat pork chops in flour; reserve excess flour. In a large Dutch oven, melt butter over medium-high heat. Brown chops on both sides. Season with pepper and salt if desired. Remove and set aside. Stir reserved flour into pan; cook and stir until a paste forms. Gradually whisk in 1 1/2 cups apple juice; blend until smooth. Return chops to Dutch oven; cover and bake at 350° for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage; cover and bake 1 to 1 1/2 hours or until the chops are tender, basting occasionally with juices. Yield: 8 servings.
Layer ingredients in the order given. Sprinkle salt, pepper and sugar over spinach and lettuce. The mayonnaise layer should coat the top like frosting. Cover and refrigerate for several hours. Serves 8.
Spray casserole dish with nonstick cooking spray. Mix first four ingredients. Top with cracker crumbs and melted butter. Bake at 350° for 1 hour.
Cook sugar, milk and salt until hard-ball is formed. Remove from heat. Add peanut butter and Marshmallow Creme. Add nuts, butter and vanilla. Beat until creamy (cool).
Let cream cheese and butter reach room temperature. Cream butter and cream cheese together. Add sugar and vanilla. Spread over cool cake of your choice.
Layer cookies, ice cream, fudge sauce and Cool Whip. Sprinkle cookie crumbs on top. Place in freezer for 1 to 2 hours. Recipe can be doubled.
Dip chicken pieces in egg, then in cracker crumbs. Sprinkle with salt and pepper. Place chicken in casserole; dot with butter. Cover. Bake in moderate oven at 350° for 45 to 60 minutes or until tender. Yields 8 servings.
Cream together oleo, Crisco and sugar. Add eggs, one at a time, and beat well after each addition. Add flour, 7-Up and flavoring. Bake at 350° for 45 minutes. Reduce to 300° for 35 minutes more or until done.
Cream shortening and sugar together. Then add eggs. Make a paste of the coloring and cocoa. Add to mixture. Add flour with buttermilk and vanilla. Add vinegar. Pour into 2 (8-inch) pans. Bake in 350° oven for 30 minutes.
Chop dates and cook in 1 cup water on low heat for 2 hours. Mash dates and add the coconut and stir well. Add enough Rice Krispies to make a very stiff mixture. Form into walnut size balls and roll in coconut and place on cookie sheet. Refrigerate for several hours. Store in container. (May be stored in freezer.)
Cook pasta according to package directions. Rinse well and drain. Mix with olive oil in a bowl. Add vegetables, vinegar and cheese. Mix well and refrigerate until serving time.
Sift dry ingredients. Cream the shortening and sugar. Add egg yolks and continue beating. Add sour cream, vanilla and flour. Beat until smooth. Fold with a spoon the egg whites last. Bake in greased tube pan 1 1/2 hours at 325°.
Mix sugar and cinnamon in a bowl. Melt butter in another bowl. Dip each biscuit into butter, then sugar mixture. Place each biscuit into deep dish baker. Place apple slices, nuts and raisins on top. Bake at 400° for 25 to 30 minutes.
Beat eggs and gradually add sugar. Sift together baking powder, salt and flour. Add to egg mixture with vanilla; beat 2 minutes. Add boiling milk in which butter or margarine is melted. Beat well. Pour into two 8 x 8-inch pans or one 9 x 13-inch greased and floured cake pan(s). Bake at 350°. Bake 8 x 8-inch pans for 25 minutes; the 9 x 13-inch pan for 40 minutes or until cake tests done. Do not remove from pan. Cool 15 to 20 minutes.
Make corn bread per package directions. Crumble and add pepper, tomatoes, onion and corn. Mix Miracle Whip, mustard, French dressing and salt. Pour over corn bread and mix. Refrigerate. Keeps well for a week.
Sift flour and salt into bowl. Blend in shortening well until the size of peas. Put water, lemon juice and egg in dry mixture; stir until damp enough to hold together. Divide in half; makes two crusts. Bake bottom crust 15 minutes, then pour filling into crust. Then put top crust on and bake 45 minutes at 400°.
Preheat oil for five minutes at 375°. Meanwhile, wipe steak with paper towels to remove excess moisture. Mix dry mustard, salt and pepper. Sprinkle over one side of the steak and rub in.
Combine beef, rice, onion, salt, pepper and 1/2 can of tomato sauce. Put mixture into peppers. Place peppers in pan and pour tomato sauce over each pepper. Add approximately 2 cups water to dish. Cover tightly and bake in 350° oven for 1 1/4 hours. I use hot catsup or chili sauce to pour over top of peppers with tomato sauce for added spice.