HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring beans to boil. Stir in cooking sherry and soup mix, salt, Tabasco sauce and Worcestershire sauce. Reduce to simmer. Fry sausage, drain fat and add to beans. Simmer 4 to 6 hours. Dissolve cornstarch in 2 tablespoons water and blend into beans stirring until thickened. Add sour cream. Simmer until hot. Add cooking sherry to taste. Cook beans until tender and serve.
Cut sweet potatoes into small pieces and boil in water until soft; drain off excess water and mash real well. Add margarine while hot. Mix sugar, flour and salt. Add to potatoes. Mix well; add vanilla flavoring. Pour into a Pyrex dish and bake until done.
Measure everything into a blender. Turn on high speed and count to 10. Pour into greased pie plate. It will magically settle into layers. Bake at 350° for 40 minutes.
Melt margarine in a small saucepan. Blend in flour. Stir in chicken broth and cook until thick, stirring constantly. Add wine. Combine 1/2 cup of the sauce with crabmeat and bread crumbs. Spread on fillets, roll up and place seam down on a greased baking pan. Dot with margarine and bake in 350° oven for 20 to 30 minutes. Heat remaining sauce and pour over rolls. Sprinkle with paprika.
Beat egg whites until stiff; fold in peanut butter, sugar and almond extract. Drop by spoonfuls onto greased cookie sheet. Bake for 15 minutes at 350°. Enjoy.
Mix all ingredients together. Pour into an 8 x 8-inch baking pan. Bake at 425° about 20 minutes or until done.
Place crescent rolls on cookie sheet and roll flat. Brush with beaten egg whites. Bake at 375 degrees for 3 minutes. Cool.
Sift together flour and baking powder. In mixing bowl, combine 2 cups sugar, vegetable oil and eggs. Beat well. Beat in juice and vanilla while alternately beating in flour mixture. Combine well.
Mix together all ingredients. Bake in a 9 x 13-inch pan at 375° for 30 minutes or until tests done. Serve with a salad for a complete meal.
Cream butter and add sugar. Mix well and add vinegar and egg yolks. Mix together flour, spices, nuts and raisins and add to first mixture, mixing well. Fold this mixture carefully into beaten egg whites and pour into two unbakes pastry shells. Bake at 350° for 30 minutes or until filling is browned.
Combine sugar, oil, eggs and diced apples. Set aside. Sift together remaining ingredients and add to apple mixture. Pour ingredients into a 9 x 13-inch greased cake pan and bake for one hour in preheated oven at 350°.
Place pineapple slices in a baking dish. Place pork chops over pineapple. Put one onion slice over each chop, 2 teaspoons of barbecue sauce over each onion and 1 tablespoon of brown sugar over each onion.
Melt butter in saucepan; add flour and blend. Saute onions in this until soft. Add stock and cook until thick and smooth. Stir in cream, crawfish tails, corn and seasonings. Cook until tender. Adjust seasonings to taste. Makes 2 1/2 to 3 pints.
Mix all ingredients together. Mix eggs, oil, vanilla and pineapple. Combine with dry ingredients. Add nuts and carrots. Bake in three 9-inch pans at 350° for 35 minutes or until done.
Combine sugar, molasses, water, vinegar and salt. Stir until sugar dissolves. Cook to light crack stage (270°). Remove from heat; add butter and soda. Stir well. Pour over popcorn and peanuts. Toss well.
Heat oven to 350°. In a large skillet, cook ground beef until lightly browned. Drain fat. Add onions and green pepper. Cook until onions are tender. Stir in tomatoes, rice, chili powder, salt and pepper. Heat and pour into ungreased 2-quart casserole dish. Cover and bake 1 hour. Serves 4 to 6 people.
Beat margarine with sugar replacement until creamy. Add vanilla, water and flour, mixing well. Refrigerate for 1 hour.
Cream butter and cheese; add flour, salt, red pepper and paprika. Mix well. Shape dough into 4 rolls (1-inch in diameter). Wrap each roll in foil. Refrigerate for 24 hours. Slice rolls 1/4-inch thick and place on ungreased baking sheets. Bake at 350° for 15 minutes. Yields 16 dozen. Dough or wafers, after baking, may be frozen!
Mix first six ingredients together and put in a greased loaf pan. Baste with brown sugar mixture last 1/2 hour of baking. Bake 350° for 1 1/2 hours.
Saute salt pork or bacon slowly until done. Remove from pan. Stir-fry onion in drippings until soft. Add potatoes, water, clam juice and salt pork. Cover and simmer until potatoes are done. Add clams, milk, butter and salt and pepper. Simmer to heat; do not boil.
Salt and pepper pork chops. Lightly dust with flour. Fry chops in a 4-quart Dutch oven. Layer vegetables, then chops alternately to top. Add tomatoes and juice; top with parsley. Cook at low temperature until carrots are fork-tender. Serves 6 to 7 people.
Cut chicken breasts into four pieces. Sprinkle with pepper, dill and garlic. Saute in skillet until brown. Arrange in casserole dish. Slice potatoes and onions and arrange over chicken. Cut broccoli into bite size pieces and put over potatoes. Mix soup and milk and pour over entire casserole. Bake at 350° for 45 minutes until potatoes are soft. Serves 6.
Brown ground beef; drain. In a large Dutch oven or crock-pot, combine all ingredients and cook until vegetables are done. Can be cooked on low in crock-pot all day.
Sprinkle beef with salt and garlic powder. Place in a shallow baking dish. Pour liquid smoke and Worcestershire sauce over meat. Cover with foil. Refrigerate several hours or overnight, turning once. Bake, uncovered, at 300° for 4 to 4 1/2 hours, or until tender. Pour barbecue sauce over beef and bake 30 more minutes.
Put milk, uncooked rice and margarine in top of a double boiler. Cook for 1 hour. Let cool for 2 hours. Add rest of ingredients and bake for 1 hour at 350°.
Cook milk, cornstarch, sugar, egg yolks and salt until thickened. Remove from heat and stir in vanilla and butter until well blended. I use this recipe for rice pudding (just add 3 cups cooked rice and 1 cup raisins) and also banana cream pie. Easy and delicious!
Cream shortening, white sugar and brown sugar. Add eggs to shortening. Mix flavoring and pineapple to egg mixture. Blend in dry ingredients and bake at 350° until golden brown but soft.
Preheat oven to 350°. Brown ground chuck and onions; pour off fat. Blend in pizza sauce, garlic salt and oregano. Put mixture in greased 13 x 9-inch pan and sprinkle with Mozzarella. In small bowl, mix eggs, milk, oil, salt and flour. Pour over meat mixture; sprinkle with Parmesan cheese. Bake for 30 minutes. Serves 12.
Brown sausage, then drain grease. Cut 3 peppers (long pieces), then add peppers, onion and garlic to the sausage and saute on low. Boil fettucini, then drain. In a large baking dish (greased), throw fettucini and stir around with fork. Then add sausage ingredients; stir again. Add half and half and cheese. Stir really well. Bake in oven at 325° for 20 to 25 minutes; stir occasionally.
Combine with 1/2 cup melted butter, salt, pepper and onions. Add cream of chicken soup, sour cream and cheese. Blend thoroughly and put in greased casserole, 9 x 13-inch.
Wash fish thoroughly under cold running water. Combine corn meal, salt and pepper. Beat egg with milk. Dip fish in the egg and milk mixture. Roll each piece of fish in corn meal mixture to coat thoroughly. Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 375° or heat oil 1 1/2 to 2 inches in heavy skillet until hot. Fry in deep fryer or skillet until golden brown on both sides, 5 to 8 minutes. Yields 4 to 5 servings.
Sift together dry ingredients. Dissolve yeast in warm water; add to buttermilk. Cut shortening into flour mixture. Add liquid; work lightly. Roll and cut like any biscuit. Let stand 2 hours. Preheat oven to 400°; bake for 15 minutes.
Combine first 3 ingredients in electric blender container or food processor. Blend until smooth. Stir in "soda" drink of choice. Serve immediately. Yields 8 cups.
Cook broccoli according to package directions. Drain REAL well (very important). In 1 and 1/2 quart baking dish, melt 1/2 stick margarine and 1/2 lb. Velveeta cheese either in the microwave or over a pan of boiling water (homemade double boiler). Blend well. Pour over broccoli and mix. Melt 1/2 stick margarine or butter in a small frying pan. Coarsely crumble about 1/2 stack Ritz crackers. Fry in butter until well coated and hot. Pour over broccoli. Bake 20-30 minutes at 350° until brown and bubbly.
Mix all ingredients together. Spread on tortillas. Roll up; slice about 1/2-inch thick. Serve with salsa.
Drain salmon; flake. Combine ingredients. Mix well. Form into 4 or 5 patties. Pan-fry in small amount of vegetable oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with favorite condiments. Makes 4 or 5 servings.
Prepare instant rice by mixing in the water that has been brought to a boil. Cover, remove from heat and allow to sit for 5 minutes. You now have 2 cups rice to use in recipe!
Cream butter with sugar until light and fluffy. Gradually add flour. Roll dough on floured board to 1/4-inch or 1/2-inch thick. Cut in small squares or diamond shapes. Bake at 275° for about 45 minutes or until lightly browned. While hot, sprinkle with fine granulated sugar.
Cook squash according to package directions. Drain well. Saute onions in margarine. Stir well. Add 3/4 of stuffing mixture to squash mixture. Spoon into lightly greased 2-quart casserole. Sprinkle remaining stuffing mixture over casserole. Bake at 350° for 20 minutes more. Garnish with squash slice and celery leaves. Makes 8 servings.
Trim chops. Brown chops 5 minutes on each side. Remove from pan. Put onions in and brown. Add water, rice, marjoram, salt and pepper. Mix well. Place chops on top. Cover and bring to a boil. Then cook over low heat for 25 minutes or until tender.
Saute mushrooms and onion in margarine. Add remaining ingredients. Serve over noodles.
For dressing, in a blender container, combine cottage cheese and catsup. Cover and blend until smooth. In a small bowl, stir together cottage cheese mixture, egg, onion, pickle relish and salt; set aside.
Heat the oven to 375°F. Spread the apple slices in an ungreased 8 in. pan. Mix remaining ingredients with fork. Sprinkle over apples. Bake uncovered until the topping is golden brown and apples are tender, about 30 min.
Boil chicken until tender and remove bones. Cook broccoli until tender. In casserole dish, layer the chicken and broccoli. Mix soup and mayonnaise together and spread over chicken and broccoli. Add salt and pepper. Add grated cheese to top. Bake at 350° for 35 minutes.
Arrange yams in shallow buttered dish. Dot with butter. Sprinkle with sugar and nuts. Bake in 350° oven for 20 to 25 minutes.
Mix first 3 ingredients and cook until thick. Add jello. Add drained strawberries. Mix and pour into baked pie shell. Serve with Cool Whip, if desired.
Pre-cook broccoli and chicken. Blend soup, milk, sour cream, mayo, lemon juice and cheese. Oil pan. Lay out broccoli. Cover with chicken pieces. Pour sauce over top. Pour bread crumb topping. Bake at 350° for 35 minutes, uncovered.
Melt butter in a large skillet over medium heat. Add garlic and sesame seed; cook, stirring constantly, until lightly browned. Remove from heat. Stir in artichoke hearts and next 3 ingredients. Cover mixture and refrigerate, if desired, until ready to assemble. Cut bread in half lengthwise. Scoop out center of each half, leaving a 1-inch shell; set shells aside. Crumble removed bread and stir into artichoke mixture. Spoon evenly into shells and sprinkle with Cheddar cheese. Place on baking sheet, cover with foil. Bake at 350° for 25 minutes, uncover and bake 5 minutes or until cheese melts. Cut into slices and serve.
Sift flour, baking powder and salt together. Set aside. Cream shortening with sugar until fluffy. Add egg yolks and vanilla. Beat thoroughly. Add sifted dry ingredients alternately with milk in small amounts, beating well after each addition. Add nuts; blend. Beat egg whites until stiff and fold into batter. Pour into a greased loaf pan. Bake at 350° for about 50 minutes.
Mix water with chocolate and heat until melted. Cool. Mix all ingredients well. Pour into well-greased and floured tube pan. Bake at 325° for 1 hour or until toothpick comes out clean. Cool 10 minutes. Turn out onto serving plate.
Cook noodles until just tender. Do not overcook. Drain and add margarine. Let cool and then add eggs, already beaten. Add jam, raisins and cinnamon. Pour into greased, lasagna sized baking pan and bake at 350 F for 30 minutes or until browned.
Have all ingredients at room temperature. Grease two 8-inch or 9-inch round cake pans (flour pans). Sift flour before measuring. Sift flour, sugar, salt and baking powder in large mixing bowl. Add shortening, flavoring, milk and eggs. Beat at medium speed for 5 minutes. Bake at 350° for 30 to 35 minutes.
Peel zucchini and remove seeds. Cut in pieces. Cook in water until soft. Drain and mash 1 1/2 Cups.
Cook noodles until tender; drain. Cook ground beef, drain and add onions. Mix noodles, ground beef, soup and spaghetti sauce together. Add cheese. Put in greased casserole dish and bake at 350° until slightly browned.
Cut up elephant into bite size pieces. (It will take about 2 months) Place in a large pan; cover all the pieces with gravy. Cook on a kerosene stove at 350° for about 4 weeks.
Mix together and set aside the flour and sugar. Mix in a pan to melt the oleo, cocoa, water and shortening. Pour over sugar and flour mixture and mix. Add remaining ingredients. Bake in 9 x 13-inch pan for 30 minutes at 400°.
*May substitute 1 can cream of celery soup in place of mushroom soup if desired.
Beat egg whites until frothy. Mix in salt. Mix in sugar (slow and thoroughly), working in vanilla. Mix up on the side the chocolate chips, together with walnut meats and fold into the mixture. Drop by spoonful onto brown paper on a cookie sheet. (No grease.) And while so doing, get your oven up to 400°. Slide the Forgotten Kisses into the 400° oven; close oven and turn heat off. Don't open oven until morning.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute apples, shallots and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage. Stir together apple mixture, bacon and cheese in bowl.
Place greens on serving platter. Arrange artichokes, tuna, beans and tomatoes over greens. Top with dressing. Serves 6.
Preheat oven to 375°. Mix together. Drop spoonful of dough onto cookie sheet until filled. Press each cookie with fork to make crisscross pattern. Sprinkle sugar on tops of each cookie, then bake for 10 minutes or until light golden brown. It's easy to cut recipe in half or double, triple, etc.
Preheat oven to 350°. Beat eggs until thick and lemon color. Mix remaining ingredients in order. Fill greased miniature muffin tins 3/4 full. Bake 25 to 30 minutes or until lightly browned. These freeze well. Makes 2 dozen.
Place chicken into greased 9 x 13-inch casserole pan. Cover each piece of chicken with a slice of cheese. Spread dressing over cheese. Pour chicken soup over all. Cover tightly. Bake for 2 hours at 325°. Serves 8.
Warm pumpkin and add butter, sugar and salt. Add well beaten eggs, milk and flavor. Pour into pie shells. Bake at 350° until firm.
Brown meat, onions and peppers and drain. Add all other ingredients and simmer for about 10 to 15 minutes.
Mix all together and put in greased 9 x 15-inch pan. Bake at 350° for 30 minutes.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, 1 at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup	of coconut. Pour into greased and floured 9-inch pan or 6 cup ring mold. Bake at 350° for 35 minutes, or until done. Cool	in pan 15 minutes. Remove from pan and finish cooling. Frost with cream cheese frosting and cover with remaining coconut.
Combine macaroni, water and salt; cook until slightly under done (5 to 7 minutes). Drain and use later. Set oven to 350°. Melt margarine in skillet. Saute onions and pepper until tender. Remove from heat; stir in soup, tuna, mustard, milk, salad dressing and cooked macaroni. Turn into buttered casserole; top with potato chips. Bake at 375° for 20 to 30 minutes. Yields 6 servings.
Sift dry ingredients together. Combine egg, milk and melted shortening. Add this to dry ingredients and drained fruit. Stir until just mixed. Fill greased muffin pans 2/3 full and bake at 425° for 20 to 30 minutes.
Mix all ingredients in a large bowl until well blended. Roll into walnut size balls (50 to 60). Place, not touching, on greased jelly roll pan. Freeze until firm. Pack in plastic bags and bake as many as needed on ungreased pan in preheated 350° oven for 15 to 20 minutes. Great to make ahead and have on hand when company shows up! Three balls contain 9 gr fat and 133 calories.
On bottom of casserole, layer bread, cheese and sausage. Beat eggs; add 2 1/4 cups milk and mustard. Pour this over the top. Next, mix 1/2 cup milk with soup; pour on top. Bake at 300° for 1 1/2 hours, until set.
Brown venison and onion together; drain excess grease. Add enchilada sauce. Simmer 20 minutes. Mix together cottage cheese, eggs and parsley. Shred cheeses. Layer tostadas (these are prepackaged and cooked, like taco shells), meat mixture, cottage cheese and Monterey Jack cheese. Keep layering as you would lasagna. Put the Cheddar cheese on top. Sprinkle crushed tortilla chips around edge of casserole. Bake at 350° until bubbly, about 1/2 hour.
On lightly floured surface, roll each biscuit into a 9 inch rope. Pinch ends together to form a circle. Dip biscuit circles in melted butter, then in mixture of sugar and cinnamon. Twist each biscuit to form figure 8. Place biscuits on ungreased baking sheet. Sprinkle with nuts. Bake in 425° oven 8 to 10 minutes. Serve warm. Makes 10 twists.
Mix all together except potato chips and put in shallow casserole dish. Sprinkle crushed potato chips on top. Bake at least 15 minutes at 350°.
Mix cream cheese, Marshmallow Creme and milk until smooth. Makes 1 1/2 cups.
Cream sugar and butter. Add eggs, then flour and milk alternately. Start out with cold oven. Bake at 325° for 1 1/2 hours.
Combine all ingredients except 1/4 cup potato chips in slow cooker. Top with remaining chips. Cover. Cook on low 4 to 5 hours.
Set stove at medium-high setting. Spray frying pan with Pam (or oil). Saute sliced onion and add chicken, cut up in 1-inch pieces. Heat until browned. Reduce heat to low and add mushrooms (undrained) and soup. Add salt, pepper and parsley to taste and simmer for 10 to 20 minutes. Serve over noodles or rice.
In a medium glass bowl, microwave onions, covered in plastic wrap, on High 4 1/2 to 5 1/2 minutes. Stir once, then add salt, basil and pepper.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle; others are constantly getting them into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good, by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic detraction and serve with peaches and cream. Thus prepared, they will keep for years.
Prepare batter for cake mix according to package directions. Turn into a 9 x 13-inch oblong pan which has been greased and floured. Cover batter with rhubarb. Sprinkle rhubarb with granulated sugar. Pour whipping cream over ingredients in pan. Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly. (Cream and rhubarb sink to bottom, forming a lush custard layer.) Makes 15 to 18 servings. Store any leftovers in refrigerator.
Fry bacon slowly until crisp. Crumble and reserve. Line pie pan with pie crust and cover it with mixed bacon and ham. Combine eggs, milk, cheese and seasoning. Pour over bacon and ham mixture. Cover with top crust and bake at 400° for 35 to 40 minutes until crust browns.
Blend flour, baking soda, salt, sugar and brown sugar for 2 minutes in mixer on low speed. Add shortening, butter or margarine, eggs and vanilla. Mix for 1 minute on medium speed. Add chocolate chips and peanut granules (optional). Blend for 30 seconds on medium speed.
Brown ground beef. Drain, if necessary. Add undiluted soup, spaghetti, cooked, mixed vegetables and mushrooms. Bake in a 12 x 9-inch baking dish for about 30 minutes, or until bubbly. Sprinkle cheese on top after removing casserole from oven.
Sprinkle the chicken with salt and pepper. Place chicken in shallow pan. Mix lemonade and soy sauce together and pour over chicken. Bake on top rack of preheated 400° oven, turning once and basting occasionally. Bake for 40 minutes or until the chicken is brown and fork-tender.
Sift flour, sugar and cocoa together; add enough milk to stir. Add egg yolks, beat well with electric mixer. Add rest of milk. Cook 5 minutes on high power in microwave. Stir melted butter and vanilla. Cook additional 5 minutes and stir. Microwave watts may vary cooking time. You want filling to be thick. Pour into baked pie crust.
You can toast pita bread, microwave or put in oven at 450° for about 5 minutes. I like mine toasted so it is crunchy. Take cooked pita bread and stuff with ham and cheese. Put tomatoes and Ranch dressing on top. Put in microwave or oven just until cheese is melted.
Stir sugar into warm water. Add remaining ingredients; mix and freeze. Take out to thaw to mush about 2 hours before use and add 1 part Sprite (cold) to 2 parts punch.
Melt margarine in deep saucepan. Add onion and cook until onion is tender, but not brown. Add chicken broth, chicken and potatoes. Cover and cook for 25 minutes or until potatoes are tender. Add milk. Mash 1 or 2 pieces of potatoes with spoon. Stir well. Yields 3 servings.
Mix sugar, flour, cornstarch and salt. Beat egg yolks and add most of the water. Cook until it boils, stirring all the time. Add lemon juice and butter or margarine. Add 6 tablespoons of sugar, 1 at a time, until the egg whites stand in peaks, stiff and glossy. Pile on top of filling in a baked pie shell. Bake 8 to 10 minutes at 400°.
Blend in 8 oz. cream cheese, 1 chopped bell pepper, 1 small chopped onion and 1 jar of chopped pimiento. Add pimiento juice if necessary.
Boil water. Saute onion, celery, pepper and add to boiling water. Reduce heat and simmer for 30 minutes. Add carrots, potato, garlic and spices. Cover and simmer 30 minutes. Add cauliflower, broccoli, zucchini, spinach, corn and tomatoes and simmer for 10 minutes.
Thaw broccoli, then mix all ingredients in a 13 x 9-inch dish (sprayed with Pam). It's easier if you microwave the Cheez Whiz first to soften. Bake at 350° for 1 hour.
Dissolve jello in boiling water. Add ginger ale and cream cheese. Stir until the cheese is dissolved. (You can use an electric mixer to speed up the process.) Refrigerate for approximately 20 minutes. Add the drained pineapple and pecans. Stir well and refrigerate.
Mix flour, salt and shortening. In a measuring cup, add egg and vinegar. Beat well. Fill measuring cup up to 2/3 mark; add liquid mixture to flour mixture. Ready to roll out (I chill mine in refrigerator a couple of hours).
Set cream cheese out until room temperature. Whip cream cheese until smooth, then add Eagle Brand milk. Mix until smooth. Then fold in lemon juice. Pour into family size graham cracker shells and chill. Then add pie filling. Chill.
Trim edges off bread and cut into 4 strips each. Melt the margarine. Add the sugar. Stir in the flour, vanilla and egg. Pour pie filling into square Pyrex dish. Place bread strips on top of this. Pour mixture on top and bake at 400° for 30 minutes. Serve warm with ice cream or topping.
Heat milk in saucepan over medium heat. Mix cocoa, sugar and flour. Slowly add to milk and stir. Add salt. Stir until like gravy. Remove from heat and add margarine and vanilla.
Cook chicken and cut into chunks. Combine with celery, eggs, lemon juice, drained and sliced water chestnuts, undiluted soup and mayonnaise. Turn into casserole and sprinkle with bread or corn flakes and cheese. Bake in a 400° oven for about 20 minutes or until bubbly.