HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients together in blender for 30 seconds. Pour into greased pie pans. Bake at 350° for 30 minutes or until knife blade inserted in center of pie comes out clean.
Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed for 1 minute. Stir in remaining ingredients except raisins. Cover and refrigerate until chilled, 1 or 2 hours. Preheat oven to 375°. Roll dough on a floured cloth until 1/4-inch thick. Cut with 5 to 8-inch cutters. Bake on ungreased sheet for 8 to 10 minutes.
Put in plastic Ziploc bag. In second bag, put approximately 15 cubes of ice and 6 teaspoons of table salt. Freezes best if used with 1 cup of mix per bag. Use 1 quart size bag for mix, 1 gallon size bag ice and salt. Shake for 10 minutes. Tastes like snow cream.
Mix flour, Crisco, sugar and salt well. Beat in remaining ingredients. Chill 15 minutes. Makes two 9-inch crusts.
About 1 1/2 hours before serving, in a large skillet, over medium heat, fry bacon and onion until onion is tender, about 5 minutes. Stir in brown sugar, vinegar, celery salt, garlic salt, dry mustard and salt. Reduce heat to low and simmer, covered, for 20 minutes.
Cream butter and sugar. Add egg and vanilla. Beat. Stir in milk. In a separate bowl, combine flour, baking powder and salt. Stir into creamed mixture and fold in blueberries. Spoon into well buttered 9-inch square pan and smooth the top.
Mix sugar and milk; add Miracle Whip and vinegar. Mix well together and add to shredded cabbage.
Mix all ingredients well and freeze. Makes one gallon. Remove from freezer an hour or so before serving. Serve as a slush.
In skillet, brown chops and mushrooms (use 1 tablespoon shortening if needed). Pour off fat. Stir in soup, water and thyme. Add onions and carrots. Cover; cook over low heat 45 minutes or until tender. Stir now and then. Makes 4 servings. Serve with noodles and tossed salad.
Heat oven to 350°. Arrange potatoes in a 1 1/2-quart baking dish in layers. Sprinkle each layer with minced onion, salt and pepper. Dot with butter. Add milk. Bake, uncovered, about 1 1/2 hours. Makes 4 servings.
Rinse beans in colander with running cold water and discard any stones or shriveled beans. Place beans in stewpot and cover with water. Heat to boiling and cook 3 minutes. Remove from heat, cover, and let soak for 1 hour. Drain and rinse beans. Meanwhile, saute onions, bacon, and jalapeno. Return beans to the pot with 8 c. water, add the sauteed mixture and the remaining ingredients. Reduce heat to low, cover pot and simmer for several hours, or until beans are very tender. Serves 8-10.
Cream butter thoroughly. Gradually add powdered sugar; blend thoroughly, then add pecans and vanilla. Sift flour and salt together and work into sugar mixture. Pinch off by teaspoonfuls. Roll in hands until pencil thin. Form into crescent shapes and place on ungreased cookie sheet. Bake at 325° for 30 minutes. When cool, sprinkle lightly with powdered sugar. Makes 4 dozen.
Melt butter in medium saucepan; add green pepper, onion and celery. Saute for 5 minutes. Stir in flour and cook until it is bubbly. Slowly add canned tomatoes, then coarsely chop with spoon. Add salt, pepper, sugar, bay leaf and parsley. Bring to boil, then reduce heat and simmer for 30 minutes. Remove bay leaf, then add Worcestershire sauce and shrimp. Heat until shrimp are hot. Serve over cooked rice. Garnish with parsley and whole shrimp.
Combine the sugar, butter and milk in a saucepan, bring to a boil , continue to boil for 5 minutes, stirring constantly. Remove from the heat. Stir in chips, add marshmallow creme, nuts and vanilla. Pour into a 9 x 13-inch pan. Cool at room temperature.
In large skillet, cook and stir rice in oil over medium heat until golden brown. Add salt, water, bouillon cubes and soy sauce. Cover tightly. Simmer 20 minutes. Stir in onions, celery, green pepper, mushrooms and beef. Cover tightly; simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
Mix well and pour into crust. Bake at 350° for 1 hour or until golden brown.
Mix together oatmeal, Parmesan cheese, salt (optional), paprika and pepper. Place oatmeal mixture in shallow dish.
Saute sausage, onions and celery until brown. Drain and place in a large mixing bowl. Add all the remaining ingredients plus 1 can of water. Place in a casserole dish and bake in a 350° oven for 1 1/2 hours.
Combine cracker crumbs and butter. Press all except 1 cup into bottom of a 13 x 9 x 2-inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture. Sprinkle with remaining 1 cup of graham crumbs. Chill. Yield: 15 servings.
Cook chicken slowly until meat is tender, adding salt while cooking. Remove chicken, bone and cut up meat. Strain broth and cook corn and celery until tender. Return chicken to broth. Bring soup to a boil and add Rivels while stirring. Boil slowly about 5 minutes.
Put sugar, Karo syrup and water in a boiler. Stir together and pour in peanuts. Cook to a boil, then reduce heat to medium. Boil until this mixture turns a golden brown and the peanuts burst open. Pull spoon out of mixture to see if a hard thread forms. If so, this means it is ready. Have aluminum foil spread out on counter and butter this surface. After a hard thread forms, take the boiler and add 1 heaping teaspoonful of baking soda to mixture and remove from heat, stirring fast. When it thickens and lightens in color, pour the mixture out onto the foil. Spread so that the peanuts are one layer thick. Let this cool completely and harden. When cooled completely, break the peanut brittle into smaller pieces. This is great also made with pecans.
Preheat oven to 350°. Unroll crescent rolls into rectangle shape. Combine olives, ham and cream cheese. Spread the mixture onto the rectangle shapes and then roll them up. Cut into 3 or 4 pieces. Cook approximately 10 minutes.
Combine icing mix, syrup and boiling water. Beat on high speed for 1 minute. Add vanilla and beat until stiff peaks form. Turn to low speed and beat in the confectioners sugar. Fold in the nuts. Drop by teaspoonfuls onto wax paper. Dry by turning pieces over once or twice. Store in airtight container. Makes about 36 pieces.
Mix both cake mixes according to directions. Cut seven 12 x 12-inch pieces of heavy-duty aluminum foil, sprinkle them with sugar. Spray cake pans with Pam cooking spray. Pour 1 cup cake mix on each pan. Bake. Remove from oven and turn onto foil pieces. When completely cooled, cover each layer with 1 tablespoon of frosting. Stick layers and frost top and sides. Tastes like Grandma's.
Brown beef with onion and garlic; drain and add salsa, tomato sauce, Ro-Tel, water, salt and seasoning pouch. Bring to a boil; reduce heat and simmer 30 to 45 minutes. Serves 8 to 18.
Brown onions after slicing in 1/4 cup butter. In a 9 x 13-inch casserole, press crackers to make crust. Place onions on top; sprinkle cheese on top. Pour milk and eggs over top. Also the other 1/4 cup butter. Bake 35 to 40 minutes at 350°.
Mix together. Sprinkle another cup of crushed potato chips on top. Bake at 375° for 20 to 30 minutes.
Mix 4 dry ingredients well and add milk until smooth. Melt margarine in iron skillet. Add mixture and cook until desired consistency. Serve on biscuits.
Prepare cake mix as directed on box. Cool. Slice each layer and make 4 layers. Mix sugar, sour cream and flavoring. Add 1 1/2 packages coconut. Mix and put between layers only. Mix the remaining coconut and Cool Whip. Frost top and sides of cake. Save some coconut to sprinkle on top. Let stand several hours or overnight. Keep in refrigerator.
Mix all ingredients together. Bake at 325° until done. Use any kind of icing or glaze.
Drain pineapple, reserving syrup. Add water to syrup to make 1 cup. Heat to boiling and dissolve gelatin in hot liquid. Cool. Gently stir in ginger ale. Blend drained pineapple and cranberry sauce. Fold into gelatin mixture. Turn into a 9 x 12-inch flat dish and chill until firm.
Mix first 5 ingredients together and heat in saucepan until cheese is melted. Reserve 1/2 of soup mixture; mix ground beef and remaining soup mixture. Roll inside tortilla and place side by side in pan. Pour reserved soup mixture over top. Sprinkle with cheese and olives. Bake at 300° for 25 minutes.
Heat oven to 425°. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Melt margarine in aluminum skillet. Chop each crawfish tail into several pieces and season well with Tony's. Add crawfish, chopped vegetables and egg whites to the melted margarine. Saute at least 5 minutes. Remove from heat and add bread crumbs to thicken the mixture. Wash and core peppers, fill with crawfish mixture and top with bread crumbs. Place peppers upright in casserole dish. Cover bottom of the dish with chicken broth or water to which a teaspoon of granulated chicken bouillon has been added. Bake in 300° oven for 25 to 35 minutes.
Boil ribs in water until tender (this removes the fat). Take ribs from water and let cool. Marinate in liquid smoke 1 to 2 hours. Take out of marinade and sprinkle with pepper to taste. Prepare charcoal smoker to manufacturer's instructions. When coals ash over, liberally add hickory chunks. Fill drip pan with water and put ribs on and cook 1 hour per pound. When finished, remove and let cool. Brush sauce on ribs and refrigerate overnight. Next day, take out and when at room temperature, put on barbecue grill. When sauce sets up, ribs are ready.
Mix well. Put into greased loaf pan. Bake at 350° for 1 hour.
Pour water over oats and raisins; cover and set aside. Cream brown sugar, butter and vanilla. Add the eggs, then the oats. Mix well and stir in dry ingredients. Pour into 9 x 13-inch greased pan. Bake at 350° for 35 minutes.
Combine sugar, milk and cocoa in a large saucepan; bring to a boil. Remove from heat; stir in oats, vanilla, butter and peanut butter. Drop from a teaspoon onto waxed paper. Yields 4 dozen cookies.
Preheat oven to 425°. In a medium bowl, cut margarine into flour, with a pastry blender or a knife, until mixture looks like fine bread crumbs. Stir in Parmesan cheese, Cheddar cheese, garlic powder, onion powder, basil, oregano and paprika. Sprinkle cold water over mixture, 1 tablespoon at a time. Toss with a fork until dough gathers into a ball. Divide dough into balls and refrigerate 20 to 30 minutes.
Fill buttered 9-inch pie pan 2/3 full of apples. Sprinkle with sugar and cinnamon. Combine remaining ingredients in a bowl and spoon over apples. Bake at 350° for 45 minutes or until golden. Serve with Cinnamon Cream Sauce.
Boil slowly the milk and sugar. Just before reaching the soft ball stage, add the pecans. When soft ball stage is reached, remove and beat until creamy. Quickly, drop by spoonfuls on wax paper. Cool completely before removing.
Thaw frozen bread in refrigerator overnight and at room temperature for 30 minutes. Pinch off pieces of dough; stretch and drop in hot oil. Fry on each side until golden brown. (Oil hands before stretching bread for easier handling.) Drain on paper towels. Sprinkle with powdered sugar or eat plain.
Clean, core and shred cabbage. Put the cabbage with water and salt in a heavy saucepan; cover and cook for 8 to 10 minutes. Cook the onion in margarine until golden. Add the sugar, flour, water, vinegar, salt and pepper to the onion. Cook and stir until smooth and thickened. Drain cabbage and add it to thickened sauce; mix well. Heat the cabbage through. Garnish with bacon bits. Serves 4 to 6.
Place ham on aluminum foil. Cover with mustard. Pat brown sugar over the ham. Wrap in foil and bake at 350° for 4 to 6 hours, depending on size of ham. Unwrap foil from top of ham and brown for 1 hour. Serve.
Mix all ingredients except cheese and chow mein noodles; put in casserole; sprinkle top with cheese and chow mein noodles. Bake for 25 minutes in a 425° oven.
Mix the three ingredients well and pour onto greased jelly roll pan. Bake at 350° for 15 to 20 minutes. When cool, frost with powdered sugar glaze.
Brown ground beef with onions, mushrooms, salt and pepper. Add 2 envelopes spaghetti sauce seasoning. Add oregano, bottle of ketchup, celery, tomato paste, canned tomatoes, thyme, rosemary and garlic. Add water. Cook down approximately 2 hours on low heat uncovered. Stir often.
Trim through ends from large mushrooms and cut the zucchini into chunks. Thread mushrooms, zucchini, onions, tomatoes and broccoli florets alternately on skewers. Brush with marinade and grill for about 10 minutes, turning often for even cooking.
Mix all ingredients together. Spoon into skillet of the heated oil. Fry patties 2 minutes (or until golden brown). Turn and fry other side. Makes 6 servings.
Crush crackers, mix in nuts and baking powder. Beat egg whites until stiff and add sugar and vanilla. Fold into cracker mixture and pour into greased pie plate and bake at 325° for about 30 minutes. Eat and enjoy!
In a buttered shallow baking dish, layer potatoes, onion and mushrooms. Sprinkle with salt, black pepper and tarragon. Pour in cream. Cover with foil. Bake at 350° for 30 minutes. Remove foil. Continue baking for 30 minutes longer or until potatoes are fork tender, sauce has thickened and is creamy and smooth. Sprinkle with parsley before serving.
Sift together flour, baking powder, salt and sugar. Mix egg, milk and melted shortening (cooled). Add to flour mixture and stir just enough to moisten flour mixture. Do not beat. Bake on a hot griddle. Serve with butter, syrup, honey or jelly.
When jello is partially set, add pineapple. Let set. Add enough water to pineapple juice to make 1 cup. Add sugar, cornstarch and eggs. Cook until thick and add vanilla. Cool. After cooled, place on top of set jello. Combine cream cheese and Cool Whip. Place on top of sauce mixture. Top with Cool Whip, shredded cheese and nuts.
Place squash and onions in colander and add salt; let stand for 2 hours. Boil vinegar and add sugar. Boil for 10 minutes. Combine squash, onions, mustard seed and celery seed with sugar and vinegar solution and simmer for 10 minutes. Seal in sterilized jars.
Blend all dry ingredients. Add 2 cups milk. Blend; measure out another 1/2 cup milk and add until mixture is moist, NOT too wet. Dump into greased and floured 10-inch iron skillet. Make an X on top. Bake at 350° for 40 to 45 minutes. While warm, rub stick of butter over top and sprinkle with 1 teaspoon of sugar.
Cook until tender the butter or oleo and onion. Add and cook for 20 minutes the chicken broth and diced potatoes. Add and cook for 10 minutes the cubed turkey, peas, carrots, salt and pepper and rubbed sage. Stir in and heat until hot the cream and milk. Makes 10 (1/2 cup) servings.
Cook onion in butter or margarine until softened. Add cabbage and vinegar. Cook gently, covered, until cabbage is crisp-tender, about 12 minutes. Add sugar, caraway seed, salt and pepper. Cook gently 5 minutes longer, stirring often to prevent burning.
Mix ingredients. Pour into unbaked pie shell. Arrange pecan halves on top of pie. Bake at 450° for 10 minutes, then at 350° for approximately 25 minutes or until set.
Mix graham cracker crumbs, 1/4 cup sugar and butter. Press firmly into a 9 x 13-inch baking dish. Bake at 350° for 8 minutes. Cool.
Mix the first 7 ingredients together; set aside. Mix together and put in bottom of cake pan the rhubarb or sour cherries, brown sugar and melted butter. Put the batter on top. Bake. Eat with milk while warm, or cold is good, too.
Cook ground beef, onions, celery and garlic. Stir in basil, oregano, salt and dash of pepper. Add cream and cream cheese. Cook over low heat until cheese melts. Stir in wine. Gradually add Gouda and Cheddar cheese. Stir until melted.
In large bowl, combine pineapple chunks, mandarin oranges, red apple, strawberries, seedless red grapes and kiwi fruit. Then cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and the bananas. GENTLY TOSS. ENJOY.
Mix all ingredients, except cheese, and put into a 9 X 13-inch baking dish. Top with grated cheese. Bake at 350° for 30 minutes.
Combine softened cream cheese and Marshmallow Creme until well blended. Serve with fruit.
Drain salmon, reserving 1/3 cup liquid. Remove bones and skin from salmon. Flake meat. Cook onion in butter until tender. Add reserved liquid, 1/3 cup crumbs, eggs, mustard and salmon. Mix well. Shape into patties. Roll in remaining crumbs. Fry in a small amount of oil until nicely browned.
Heat oven to 375°. Grease baking sheet with Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat on medium until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until blended. Stir in raisins and nuts. Drop tablespoons of dough 2 inches apart. Bake at 375° for 10 to 12 minutes. Cook 2 minutes on baking sheet. Makes 2 1/2 dozen cookies.
In remaining bacon grease, brown onion. Add flour and mix well. Add white vinegar and water. Cook until thickens. Pour over the potatoes which have been sliced thin in casserole. Sprinkle broken bacon over top and cook in a 400° oven for about 20 minutes. Serves 4 to 6.
Cream together the first 3 ingredients. Add buttermilk, soda in buttermilk and flour. Beat well and pour into a 9 x 13-inch pan. Top with Crumb Mixture.
Mix together butter, evaporated milk, cheese soup, onion, salt and pepper. Cook spinach as per directions on package. Use paper towel to blot after draining. Cook noodles as per directions on package. Grease baking dish. Add noodles and spinach to mixture. Top with cheese. Cover and bake 25 to 30 minutes at 350°.
Beat cream cheese, 1 tablespoon milk and sugar in a medium bowl using wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups of the whipped topping. Spread evenly in bottom of crust. Press strawberry halves into cream cheese layer, reserve several for garnish.
Mix all ingredients and pour into a pie crust. Bake at 350° for 30 minutes or until set. Sprinkle with nutmeg or cinnamon, if desired.
Brown hamburger and onion. Season to taste. Drain off grease; set aside. Mix flour, eggs and enough milk to make a very sticky dough (a dough similar to the dough you make for dumplings). Bring water to boil; cut dough into boiling water. Cook until dough comes to the top. Drain. Add to hamburger and onion. Add enough milk to almost cover the dough and hamburger, then heat until milk starts to a boil.
Cream butter, sugar and mashed potatoes. Sift together dry ingredients. Add to the butter mixture, alternating with milk. Separate eggs and reserve the yolks for the frosting. Whip the whites until fluffy, forming peaks. Fold the whites into the batter last. Pour batter into 2 prepared layer cake pans and bake at 350° for about 30 minutes. Frost.
On each chop, put 1 tablespoon raw rice, 1 slice onion, 1 ring bell pepper and 1 tomato (out of can). Into tomato juice, add Worcestershire sauce, 2 shakes Tabasco sauce, salt, pepper and garlic salt to taste. Pour over chops. Cover and bake at 350° for 1 hour.
Blend all ingredients; drop mixture by spoonfuls into hot oil (375°). They will brown in about 1 minute. Drain and serve with tartar sauce.
Heat together soup, Cheez Whiz, chili powder and garlic powder and pour over hominy and onion in baking dish (9 x 13-inch). Crunch Fritos and sprinkle on top. Bake 35 minutes at 350°.
Combine all ingredients, except marshmallows. Mix well. Spoon into buttered casserole. Top with marshmallows. Bake at 350° for 25 to 30 minutes.
Dump first 6 ingredients into bowl. Add garlic powder and Worcestershire sauce to taste. Mix thoroughly. Divide and shape into logs. Roll in chopped pecans. Best when made the day before serving. Makes 2 large or 4 small logs.
Soak and cook black-eyed peas in water according to package directions; drain. Cook bacon with onion and garlic in large soup pot over medium-high heat, stirring constantly until bacon is lightly browned, about 15 minutes. Add cooked peas and remaining ingredients. Bring to a boil over high heat; reduce to low heat. Cover and simmer 20 to 25 minutes. Yield: 9 side dish servings.
Melt the butter in a saucepan over a low fire; stir in the sugar. Remove from fire and cool. Beat eggs; beat into butter/sugar mixture. Add vanilla.
In 12 qt. Dutch oven over medium heat in hot salad oil, cook onion and garlic until tender, stirring frequently, about 10 minutes. Add tomatoes and remaining ingredients. Over high heat, heat to boiling. reduce heat to medium-low, partially cover, and cook 2 hours. Makes 10 pints. Freeze in bags or boxes. Each pint is enough to serve over 8 oz. pkg. spaghetti.
Sterilize 2 pint jars and pack with well scrubbed cukes that have been sliced in half lengthwise. Tuck a sprig of dill and half clove of garlic. Mix water, vinegar and salt and bring to boil. Pour hot liquid in and seal securely.
Heat oven to 425°. Cut each biscuit into quarters, placing a few at a time in a plastic bag filled with sugar and cinnamon, shake to coat. After coating all pieces, place them in a greased Bundt or tube pan. Layer as you go with raisins and/or nuts. Melt butter and add brown sugar; pour over the biscuits. Bake for 25 to 30 minutes. Cool before serving.
Combine flour, peanuts, brown sugar and butter in a 13 x 9-inch baking pan. Press onto bottom of pan. Bake in preheated 350° oven for 10 to 12 minutes or until light brown around edges.
Cream first 3 ingredients. Sift together next 5 ingredients. Add dry ingredients to creamed mixture. (This will be quite stiff so mix by hand.). Add chopped ingredients. Pour into greased tube pan. Bake for 1 1/2 hours in 325° oven.
Cream Crisco and sugar until fluffy. Add egg and vanilla. Beat well. Add flour, baking powder, salt and nuts. Mix until blended. Form dough into 1-inch balls. Press each ball around a Kiss. Bake 12 minutes on ungreased cookie sheet. Set oven to 350°. Makes 3 to 4 dozen.
Beat sugars, margarine, peanut butter, vanilla and eggs until creamy. Mix in flour, oatmeal, soda and salt. Stir in chocolate chips and nuts. Drop on ungreased cookie sheet. Bake at 350° for ten to twelve minutes.
Sift together the first 5 ingredients; add oil and mix as you would pie crust. Mix together the remaining ingredients and add to flour mixture. Divide dough in half. Roll between wax paper. Use large cookie sheet (18 x 12). Spread bottom layer with 2 cans of cherry pie filling. Roll top the same as bottom and put over cherry filling. Bake at 375° for 30 to 35 minutes.
Clean and cut broccoli; add raisins, sunflower seeds, onion and bacon. Mix together Miracle Whip, sugar and vinegar. Pour mixture over broccoli mixture. Great summer salad!
In hot butter in skillet, saute onion until golden. Add beef, garlic, flour, salt, pepper, paprika and mushrooms. Saute for 5 minutes. Then add soup, simmer, uncovered for about 10 minutes. Remove from heat and add sour cream. Sprinkle with parsley or chives. Serve over noodles or rice. Makes 4 to 6 servings.
Saute the garlic and onion in oil until clear. Add eggplant and toss lightly. Add zucchini and bell pepper and cook 10 minutes. Add remaining ingredients and simmer, covered, 30 minutes. Remove cover and simmer 20 to 30 minutes more. Serves 6. Can be used hot or cold. Goes well with barbecue.
In a 9-inch pie pan, put all the ingredients. Mix with fork until well blended. Work with hands and shape in pan. Bake at 400° until brown.
Boil or fry chicken breasts until done. Cut up into small pieces and place in deep frying pan. Add cream of chicken soup and add add water to right consistency. Add remaining ingredients and cook until vegetables are done. Serve over rice or noodles. Serves 6.
Dressing: Combine sugar and cornstarch in saucepan. Stir in pineapple juice. Cook, stirring occasionally, over medium heat until mixture thickens and boils. Boil 1 minute. Add lemon and orange juice and rinds. Cool. Makes 2 1/2 cups.
Mix together hamburg, bread crumbs, cheese, eggs and garlic. Roll into small balls and bake in a 375° oven for 15 to 20 minutes.
Best to set for 24 hours before serving. The old folks used dried apples between the layers.