HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together in a bowl, the egg white and water. Pour in the pecans and using a wooden spoon, stir until all pecans are coated. Sift together the sugar, cinnamon and salt. Stir pecans in mixture until they are well coated. Spread on a cookie sheet and bake at 300° for 40 minutes. Stir every 10 minutes. Store in a cake tin or glass jar.
Mix first 4 ingredients and put in large, flat casserole. Combine next 3 ingredients and layer on top of egg mixture. Let stand 8 hours or overnight in refrigerator. Spread cheese on top and sprinkle with paprika. Bake at 325° for 1 hour and 15 minutes. Serves 12.
Place rinsed whole wheat in 4 quarts water. Bring to full boil. Reduce heat and cook until tender. Cool. Add sugar, walnuts and raisins. Mix well.
Mix first 5 ingredients together. Make a dressing from the last 5 ingredients and combine the two together. Chill thoroughly. Garnish with paprika and serve on crisp lettuce leaves.
Cream butter and sugar together. Dissolve cocoa in boiling water. Mix until smooth. Cool. Add egg yolks and vanilla to sugar and butter mixture well. Add cooled cocoa solution. Sift flour, baking powder, soda and salt. Have sour milk at room temperature. Add dry ingredients alternately with milk in thirds. Beat until smooth after each addition. Fold in beaten egg whites. Pour into 2 greased and floured 9-inch pans. Bake at 375° for 30 minutes.
Mix first 5 ingredients. Mix in enough buttermilk to make to cornbread consistency. Let stand in refrigerator 4 hours before cooking. Deep fry in hot oil.
Brown onion with beef. Put everything in pot and cook for 1 to 1-1/2 hours on low. Recipe doubles easily, and is easy to freeze leftovers.
Melt the cream cheese and 2 tablespoons butter in double boiler. Melt remaining 2 tablespoons butter in a skillet and saute shrimp until they turn pink, 10 to 15 minutes. Add vegetables and continue to saute until wilted. Add melted cream cheese, butter and soup. Mix well. Add pimentos, seasonings, crabmeat and rice. Mix well. Place in a 2-quart casserole. Top with bread crumbs and Cheddar cheese. Bake, uncovered, for 20 to 30 minutes at 350° or until bubbly. Garnish with cherry tomatoes and parsley. Serves 8.
Boil margarine, brown sugar, Karo syrup, salt, vanilla and soda for 5 minutes. Remove from heat. Pour at once over popped corn and peanuts (optional) on large cookie sheets. Bake at 250° for 1 hour. Stir every 15 minutes. Spread apart and cool. Store in tight container.
Mix cream cheese and smoked salmon until well blended. Add onion or chives plus lime juice. Place in small bowl or form into ball. Refrigerate 1 hour or longer.
Mix shortening, sugar, brown sugar, peanut butter and egg. Stir in flour; blend together well. Chill dough. Roll into walnut size balls. Place 3-inches apart on lightly greased baking sheet. Flatten with fork dipped in flour and crisscross. Bake until set, but not hard, at 375° for 10 to 12 minutes.
Brown sausage in pan; drain. Add hash browns, peppers, onion, celery and eggs. Mix. Butter a large 13 x 9-inch or larger casserole or spray with nonstick spray. Place mixture in casserole and bake at 350° for 45 minutes. Top with cheese and heat until melted.
In a large skillet, heat the oil. Add the garlic and plum or cherry tomatoes. Cook over medium heat, stirring occasionally, for 5 minutes, or until the tomatoes collapse. Add the canned tomatoes, water, basil, salt and pepper. Cook, stirring occasionally, for 15 minutes.
Blend well. Spread around shallow glass dish (as for pie crust). Mix 1/2 cup pickle relish and 1 cup chili sauce together; spread over cheese mixture. Place cooked shrimp over top; chill. May use crab meat or a combination of shrimp and crab meat.
Mix sour cream sauce mix and milk; let stand 10 minutes. Add cream cheese and half of the shredded dried beef to sour cream mixture and mix thoroughly. Shape into a ball and roll ball in remaining dried beef. Serve on snack crackers.
Get a pint size jar. Put bacon grease and a chunk of banana at the bottom. Smear vaseline 3/4-inch around the inside rim and 1/2-inch from the top. Two traps can take care of a four room apartment. Seal the jars and trash the roaches. This really works.
In a large saucepan, brown beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer 20 minutes, stirring occasionally. In a bowl, mix eggs and cottage cheese, 1/2 of the Cheddar and 1/2 of the Mozzarella; set aside. Spoon 1/3 meat sauce into 13 x 9-inch baking dish. Place 1/2 of the uncooked noodles on top. Pour on 1/3 meat sauce and press down. Spoon cottage cheese mixture over all. Cover with rest of noodles and meat sauce. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour. Uncover, sprinkle on remaining cheese and bake an additional 15 minutes. Let stand 10 minutes before cutting.
Heat the oil in a large saucepan over medium-high heat. Add the peppers and onion and heat until they soften. Add remaining ingredients. Bring the mixture to a boil, then reduce the heat. Simmer for 30 minutes, stirring occasionally.
Mix eggs, sugar, syrup and nuts. Pour into pie shell. Bake at 350° for 1 hour.
Cook grits; add other ingredients. Bake 20 minutes in casserole dish in a 350° oven (spray casserole dish with Pam).
Saut onion in margarine until soft. Add flour, stirring until smooth. Add milk and cook, stirring until thick.
Mix cheeses and put half in a 9 x 13-inch pan, sprayed with Pam. Spread chopped peppers over cheese, then top off with remaining cheese. Mix eggs and milk and pour over cheese. Bake at 350° for 35 to 40 minutes or until top bubbles and edges brown slightly. Cut in 1-inch squares. Serve hot or cold.
Spread softened cream cheese on serving plate or tray. Layer on cream cheese the other ingredients in order. Arrange tostado chips around edge of tray.
Mix ingredients well. Bake in a large greased iron skillet at 450° for 20 to 25 minutes or until brown.
Press crescent rolls flat on ungreased cookie sheet. Bake at 375° until golden brown. Let cool. Mix dry Ranch dressing, cream cheese and mayonnaise together. Spread on top of crescent rolls. Sprinkle vegetables and cheese over top and refrigerate.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Mix first 5 ingredients together in large bowl with electric mixer on medium speed. Combine salt, flour, baking powder, and baking soda, and add gradually to butter mixture. Stir in sour cream. Alternately layer mixture #1 and mixture #2 in tube pan, starting with mixture #1. Bake for 45 minutes.
Combine ground cranberries and sugar. Dissolve the jello in water and chill until set. Add it to the cranberries, ground orange and nuts and stir well. Pour into mold and chill overnight. Or, just put in a bowl and serve like a jam.
Beat sugar into egg whites. Fold in crushed graham squares, baking powder, walnuts and vanilla. Bake at 325° for 35 to 40 minutes in 9-inch buttered pie pan. Serve cool with Cool Whip.
Beat eggs, sugar and butter. Add syrup, vanilla and nuts. Pour into unbaked pie shell and bake 1 hour at 350°.
Combine beef, flour, salt, marjoram and pepper in a 3-quart casserole. Stir to coat. Dissolve bouillon granules in hot water. Add to meat; cover. Microwave at High for 10 minutes; stir. Reduce power to Low. Microwave for 30 minutes. Stir in the vegetables; re-cover. Microwave at Low for 45 to 60 minutes or until meat and vegetables are tender, stirring 2 times. Serves 6 to 8.
You will need steamer insert for a 2-quart covered pan or just the 2-quart covered saucepan.
Place tofu on paper towel and gently squeeze out excess moisture. Crumble and place in blender along with cream cheese, egg, sugar and almond extract. Whirl until smooth and creamy.
Prepare gravy according to package directions; stir in horseradish and mushrooms. Set aside.
Cream butter and add sugar gradually. Beat egg yolks and add to butter and sugar. Add molasses. Sift flour, baking powder and nutmeg together; add to egg mixture alternately with grape juice. Beat the egg whites until stiff and fold into batter. Chop nuts, raisins and orange peel, flouring with 4 tablespoons of flour. Stir into mixture; do not beat. Pour into a tube pan that has been sprayed with Pam. Bake for 3 hours at 250°.
Put green beans in a 2-quart casserole dish. Sprinkle half the can of onion rings on top. Mix soup and milk together until smooth. Pour over the green beans. Sprinkle with Cheddar cheese and then with the remaining onion rings. Bake for 25 minutes at 350°. Serves 4 to 6.
Brown the meat and drain. Add beans, tomato sauce, chili powder, onion and chili peppers. Cover and simmer for 15 minutes. Make cornbread and cut into squares. Slice each piece open and spread the mixture over the cornbread. Add a slice of cheese and allow to melt.
Cook spaghetti in chicken stock (broth). Reserve 1 c. for later. Drain spaghetti. Combine cheese, soup, milk and 1 c. of reserved stock until cheese is melted. Salt and pepper to taste. Mix chicken, broccoli, spaghetti and sauce together. Put in casserole and bake for 30 minutes.
Mix pudding with pineapple and let stand for 5 minutes. Then add Cool Whip and mix. Use what you need of the frosting and put the rest in freezer for the next time.
Thaw shrimp, if frozen. Peel and devein shrimp. Cook linguine according to package directions. Chop jalapeos finely. In a large skillet, heat oil over medium-high heat. Add jalapeos, garlic, salt and pepper; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp turn opaque. Stir in tomatoes; heat through. Drain linguine; toss with shrimp mixture. If you would like, top with Parmesan cheese.
Blend equal parts of liquid detergent, ammonia and water. Blend and pour into spray bottle and keep in laundry room. Comparable to any Spray And Wash you can purchase.
Brown sausage, ground beef and onion. Drain off fat, if necessary. Add remaining ingredients. Heat until cheese melts. Serve with corn chips or chips of your choice.
Sift together flour, salt, baking powder and soda. Mix in oats and set aside. Combine sugars, shortening and spices, blending well. Beat in egg. Gradually mix in flour-oat mixture alternately with pumpkin. Stir in chips, raisins and nuts. Drop by rounded tablespoonfuls onto lightly greased baking sheet. Bake at 375° for 14 to 16 minutes. Makes 3 dozen.
Mix together well all of the ingredients. Chill for several hours. Will freeze very well. Yields 10 servings.
Core apple; stuff inside with peanut butter, cream cheese or cheese spread. Chill. Serve crosswise and serve. Great kids' snack.
Saute sausage 10 minutes in Dutch oven until crumbled and cooked through. Transfer to large bowl with slotted spoon. Pour off all but 1 tablespoon of fat. Add onion and garlic to pan. Saute until translucent, about 5 minutes. Return sausage to pan. Add stock, tomatoes, tomato sauce, zucchini, carrot, pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. Add tortellini to soup and cook until tender about 8 minutes. Season with salt and pepper. Serve in bowls and sprinkle with cheese.
Wash and dry rabbit; melt margarine and brown rabbit. Add salt and pepper, prunes and wine. Cover pan and place in oven at 350° for about 2 to 2 1/2 hours. Check every 1/2 hour and turn pieces; add water if needed.
Beat cheese, butter, Ranch dressing and pepper until smooth. Spread in shallow serving dish and cover top with cracked pepper. Serve with pretzel knots. Will keep in refrigerator for a long time.
In a small pot, melt butter, peanut butter and mint semi-sweet morsels. Add vanilla to mixture. Pour over cereal and pretzels. Mix and cool a little. Shake into package of powdered sugar. Add M&M's peanut candy.
Boil onion and zucchini 5 minutes in salted water. Drain. Combine soup, sour cream and carrots. Mix with zucchini and onion.
Spray 9 x 13-inch baking pan with Pam. Place pork chops in pan in a single layer. No need to brown chops. Spoon undiluted soup over chops to cover. Sprinkle with onion rings. Bake at 350° uncovered for 1 1/2 hours or until tender.
Cream butter and sugar. Add egg and molasses. Stir in flour, spices and soda, alternating with boiling water. Pour into floured pan. Bake 50 minutes at 350°. Cool 10 minutes.
Cream sugar and shortening; stir in egg. Sift in dry ingredients. Mix in raisins and oats. Beat well. Bake on greased cookie sheet for 10 to 15 minutes at 375°.
Slice onions 1/8-inch thick. Melt butter, place onions in it and saute slowly for 1 1/2 hours in a large soup pot. Add all other ingredients, except bouillon; saute over low heat 10 minutes more. Add bouillon; simmer for 2 hours.
Preheat oven to 350°. In medium bowl, blend the cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ingredients. Mix well. Separate crescent dough into 4 rectangles; roll out to make twelve 3-inch squares. Place chicken mixture (approximately 2 tablespoons) on squares. Bring up sides and twist with melted butter. Sprinkle croutons on top. Place on cookie sheet and bake until brown.
In a large saucepan, heat all ingredients to boiling, stirring occasionally. Simmer 30 minutes. Makes 10 (1 cup) servings.
Grease a large baking dish. Cut bread into 3/4 to 1-inch thick slices. Arrange in one layer in dish.
Saute green onions and garlic in butter or margarine until tender. Add Pork and Veal Magic. Blend in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Serve with hot French bread.
Mix the Kool-Aid with sugar. Add 2 quarts water. Stir until sugar is dissolved. Add grapefruit or pineapple juice. Chill before serving.
Combine the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in a bowl. Mix well and form into tiny meatballs. Place meatballs on a baking sheet and bake for about 25 minutes at 350 degrees, until brown. About 10 minutes before serving, bring the chicken broth to a boil and add the spinach to cook until tender. Add the meatballs and return to a simmer. Stir in the romano cheese and serve.
Mix together all ingredients. Bake at 400° for 20 minutes. Make sure sweet potatoes are firmly baked before adding topping.
Cream butter and sugar. Work flour, vanilla and nuts into creamed mixture. Form into small balls. Cook on ungreased cookie sheet in a moderate oven (325° to 375°) for 30 minutes. Roll warm tarts in powdered sugar.
*For beef enchiladas, brown meat first. For chicken enchiladas, boil chicken 30 to 45 minutes, then shred.
Combine with 3/4 teaspoon salt and 1/8 teaspoon pepper. Fill pie shell. Bake at 350° for 35 to 40 minutes. Toss cheese with Worcestershire sauce. Sprinkle on top. Bake 10 minutes more. Cool 10 minutes before serving. Regular beef can be used.
Fry bacon, crumble and drain. Save 1 tablespoon of bacon grease to add to clams. Chop and saute lightly the onions. Add all ingredients back to pot (12-quart). Add approximately 1 quart water. Cook over medium heat for 30 minutes, stirring, then simmer for 2 hours. Grate raw potatoes and add to pot, if you want it thicker or add additional water if too thick after 30 minutes. Add salt to taste.
In skillet, over medium heat, cook garlic in butter for 1 to 2 minutes. Add remaining ingredients except shrimp. Heat to boil; reduce heat. Cover; simmer 25 minutes. Add shrimp. Cook covered 5 to 10 minutes or until liquid is absorbed.
Sift and measure meal. Add salt and shortening. Mix into dough with cold water and let stand a minute, adding more water if necessary. Shape into small pones and place on hot, greased shallow pan, leaving space so they will not touch. Put into hot oven for 10 minutes, then reduce to medium. Bake 30 to 40 minutes. If gas oven is used, place under blaze until slightly browned, then into oven about center with moderate heat. Serve with vegetables.
Rinse beans. Place in a large kettle. Cover with water. Add salt and soak overnight. Drain. Add 2 quarts of water and ham. Simmer for 2 1/2 to 3 hours. Add onion, garlic, chili powder, tomatoes and lemon juice. Simmer 45 minutes. Add salt and pepper if desired.
Butter a 1 1/2-quart oblong baking dish. Sprinkle with half of the gingersnap crumbs.
Brown hamburger meat. Drain. Add taco seasoning according to package directions. Chop lettuce, tomatoes, onion and beans. Place in large bowl. Add cheese, corn chips and hamburger mixture. Mix well, adding Catalina as desired. Serve immediately.
Pour canning salt over the first 3 ingredients and let sit overnight. In the morning, drain. Add remaining ingredients. Add together and cook for 1/2 hour. Makes 12 pints. Use any kind of hot jar for packing.
Preheat oven to 350°. Combine flour, salt and pepper; coat steak. Brown steak in butter over medium heat and remove. Saute onion until soft. Add mushrooms and cook 1 minute. Add beef stock and bring to a boil. Season with salt and pepper. Place meat in shallow baking pan in a single layer. Pour liquid over and cover with aluminum foil. Bake 20 minutes, then add potatoes. Bake another 40 minutes or until done. Remove from pan; add half and half to liquid. Heat, but do not boil. Serves 4.
Peel and slice veggies. The night (or morning) before cooking, rub both sides of roast with meat tenderizer. Let stand until 1 hour before preparing the roast. Then marinate with Woodies barbecue sauce. Let stand 30 minutes. Brown slightly over char que coals. When slightly brown, place in Dutch oven on top of veggies (salt and pepper to taste). Use garlic on roast before cooking covered. Bake in 350° oven for 2 1/2 to 3 hours.
Drain pineapple well (using coconut, do not drain). Layer in greased 13 x 9-inch pan all ingredients in order listed. Use dry cake mix. Place sliced margarine evenly over the other ingredients; do not stir. Bake 40 to 45 minutes at 350°.
Bring to a boil the sugar, butter and corn syrup. Beat eggs and add pecans and vanilla. Gradually add to sugar mixture. Pour into pie shell and bake at 375° for 40 to 45 minutes.
Cut chicken into 1-inch pieces. Dip chicken pieces into 3/4 cup dressing. Coat with stuffing. Place chicken on a baking sheet. Bake at 400° for 15 minutes. Mix remaining dressing and orange juice in saucepan. Heat through. Serve with chicken for dipping. Makes 40 appetizers.
Broil over medium hot coals, turning from time to time, about 12 to 14 minutes. Remove stomach and fill with melted butter. Serve on heated plates with melted butter and lemon juice.
Remove seeds from peppers. Cook in boiling water for 10 minutes; drain. Place in baking dish. Mix ground beef, cooked rice, egg, salt, onion and enough tomato juice to moisten. Fill peppers. Pour remaining tomato juice over peppers. Bake at 375° for 30 minutes.
Brown onion and meat together. Add rest of ingredients except corn bread. Drop corn bread on top of casserole by spoonful. Bake at 350° until corn bread is done.
Prepare rice according to directions. In a large frying pan, heat butter. Mix in green onion, pepper (if using onion, mix in now) and cook until tender over medium flame. Add rice and meat. Simmer 1/2 hour. Add soy sauce to taste.
Put turkey wings in large pressure cooker, along with some spices from the recipe and 3 to 4 cups of water. Bring to a boil until spigot pops, 5 to 10 minutes. Remove from heat. There should be 2 to 3 cups of liquid. Wash collards thoroughly and cut away thick stems and chop coarsely. Put chopped greens in pressure cooker in turkey liquid (leave in turkey) along with pearl onions, sugar, salt, both peppers and garlic powder. Cook 5 to 10 minutes after steam starts rocking the spigot. Remove from heat. Taste and adjust seasoning. Pour bacon pieces and drippings over top. Stir in and serve.
First, separate sheets of crescent rolls into 4 rectangles; lay on a greased cookie sheet. Press and seal seams. Bake at 375° for 15 to 18 minutes. Cool. Mix cream cheese, sour cream and horseradish until smooth; spread mixture over entire baked crust. Top with chopped raw vegetables (any substitutions will do). Pieces should be small. Top with grated cheese of your choice.
Cut sausage into bite-size pieces. Brown in large skillet. Add cabbage, onions and dressing. Cook on low until cabbage is tender. Serve with cornbread.
Drain green beans. Melt 2 tablespoons oleo and add flour, salt, pepper, sugar, sour cream and grated onion. Fold the green beans into the mixture. Spread into a 2-quart buttered casserole dish. Sprinkle top with Swiss cheese and finally top with buttered crushed corn flakes (or crackers). Bake at 375° for 30 minutes. Serves 8.
Pare, seed and cut squash into small slices. Place squash and apple slices in 8 1/2 x 11-inch baking dish. Blend rest of ingredients, with a fork, fingers or pastry cutter, until crumbly. Distribute over squash and apples. Prepare to here until ready to bake. Cover and bake at 350° for 45 to 50 minutes.
Mix together the first 6 ingredients. Pour into 2 raw pie shells. Bake at 325° until set. Beat egg whites; add 10 tablespoons sugar. Spread on pies; return to oven only to brown meringue.
Preheat oven to 450°. Slice French bread lengthwise and bake 10 minutes. Let cool while preparing topping.
Brown beef and onion, drain and rinse. Put in a large pot with other ingredients. Bring to a boil, reduce heat to simmer and cook for 1 hour. Serves 4 to 6.
Beat the egg whites until stiff; set aside. Cream butter and sugar. Add 2 of the yolks, one at a time, beating well after each. (Other 2 yolks can be used in making fillings, if needed.) Add flour and milk alternately until all is used. Add vanilla and soda water. Fold in egg whites. Bake in three 9-inch greased and floured pans at 350° for 30 minutes.
Combine egg yolks, sugar and cherry juice. Cook until of custard consistency. Remove from fire and add cherries. Dissolve gelatin in cold water. Add to custard and let get very cold. Beat whites of eggs until stiff, then add sugar and beat 1/2 minute. Add this to custard. Put in cold crust, heaping high.
Cream the first 6 ingredients for 4 minutes. Add eggs and beat until thoroughly blended, then add soda combined with buttermilk alternately with flour, starting and ending with flour. Pour into greased and floured 8-inch pans. Bake at 350° for 30 to 35 minutes.
Do not cream butter and sugar, just dump everything in at once. Beat all together. Bake at 325° for 1 hour in a Pam sprayed Bundt pan.
In first bowl, combine 1/2 cup sugar and cinnamon. Sprinkle on apples as you slice into 9 x 13-inch pan. In second bowl, combine 1/2 cup sugar and flour. Cut in margarine. Add this topping and bake at 375° for 45 minutes.
Cream oleo and sugar. Add eggs and flour, one at a time, with flour between times. Bake at 250° to 275° for 1 hour and 45 minutes.
Mix all ingredients one or two minutes. Pour into 2 large or 4 small loaf tins. Bake 1 hour at 350° or until done. Top will crack.
Melt bark in large bowl in microwave. Needs to be soupy, usually 6-8 minutes. The bark will hold it's shape, so stir it to determine consistency. Add peanuts and marshmallows. Drop by teaspoonfuls on wax paper. You can make any size that you want. This makes a lot of candy.
Cook beef, onion, garlic and oregano in oil for 5 minutes, stirring often. Add soup, water and vinegar. Simmer for 30 minutes.
Sift dry ingredients into bowl. Make a well in the center. Combine the egg, milk and oil or shortening; pour into well. Stir quickly just until moistened. Add blueberries.
Combine, stirring well. Spoon into lightly greased one-quart casserole. Bake at 350° for 20 minutes. Serve with crackers.
In an 8-quart pot, melt butter and saut bacon until cooked but not crisp. Add onions, shallots, celery and peppers, continuing to saut for 1 minute. Add tomatoes and garlic; saut 3 minutes. Add stock slowly, continuing to stir; add bay leaves and seasonings. Bring to a boil, stirring frequently. Add meat and seafood, according to taste and budget. Bring mixture back to boil; reduce heat to medium. Cover and cook for 10 minutes. Skim mixture and reduce heat to simmer, covering and cooking 15 more minutes. Add sauted okra; cover and cook for 15 minutes. Adjust seasoning to taste with salt, pepper, hot sauce and Worcestershire sauce.