HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, sift flour, baking powder and soda. Cut in margarine until like cornmeal. Beat eggs. Add sugar and vanilla; beat well. Combine with flour and margarine mixture. Chill dough. Roll out dough; cut into desired shapes. Bake at 375° for 6 to 8 minutes (no longer than 8), then frost.
Slice hot dogs down the middle. Slice cheese into strips and place in the middle of the hot dog. Roll hot dog up in the bacon strips. Bake at 375°, rotating hot dogs, until done. Can be served on a bun or as a stand-alone meat. Enjoy!
Combine potatoes, water and onion. Cook until vegetables are tender. Put through a sieve. Add White Sauce. Season to taste with salt, pepper and celery salt. Heat to boiling.
Cook peas according to package until crisp-tender; drain. In bowl, combine all ingredients except bacon. Mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, sprinkle with bacon. Makes 7 (1/2 cup) servings.
Mix all ingredients in baking dish. Bake at 350° for 45 minutes or until set.
This is a good recipe for using those cucumbers which have gotten too large for regular dill pickles.
Boil raisins and water to a rolling boil. Remove from heat; cool to lukewarm. Add oil. Stir in sugar and egg. Sift dry ingredients; beat into raisin mixture. Add vanilla. Add nuts, if desired. Pour into cake pan. Bake at 375° for 17 to 18 minutes. Do not overbake. Drizzle powdered sugar over cooled bars, if desired.
Note: Dry cherries with paper towel or cloth so they won't bleed on Cool Whip.
In large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half of batter into bottom of a greased 13 x 9 x 2-inch glass baking dish. Bake at 350° for 8 minutes. In top of double boiler over simmering water, melt caramels with remaining 1/2 cup evaporated milk. Pour well mixed mixture over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Bake for 18 minutes in a 350° oven. Cool before cutting into squares.
Cream margarine. Add sugar. Beat until fluffy. Add eggs, one at a time. Beat well after each egg. Add flour, gradually to batter. Add flavoring. Mix well. Bake in 10-inch greased and floured tube pan at 325° for 1 1/2 hours. Cool 4 minutes. Invert pan. Great plain or frosted.
Dissolve first package of jello in 1 cup boiling water. Divide into 2 bowls. In one bowl, add 1/3 cup sour cream. In 2nd bowl, add 3 tablespoons of cold water. Pour sour cream mixture in 9 x 13-inch glass pan first. Let set, then put on clear layer. Repeat the same with each color.
Make small jello with 1 cup boiling water and 1/2 cup cold water. Refrigerate until slightly jelled. Meanwhile, thaw and drain strawberries well. Tear angel food cake into nickel size pieces. Whip cream. Whip the jello. Fold the 2 together, then fold in strawberries.
Brown okra about 1/2 bag at a time. Set aside to drain grease and cool. In a large bowl mix okra, tomatoes and onion. Salt and pepper to taste.
Preheat oven to 425°. Grease an 8-inch round cake pan. Combine flour, 1/4 cup sugar, baking powder and salt in a medium bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk, egg and vanilla until well blended. Spread mixture in pan; bake for 15 minutes. Cool. In saucepan over medium heat, combine raspberries, cornstarch and liqueur. Cook until thickened, about 5 minutes. Cool slightly; strain to remove seeds. Melt remaining butter and sugar over medium heat. Add pears; cook 3 to 5 minutes. Arrange pear slices over top of cake; drizzle with half of the raspberry sauce. Garnish with fresh raspberries; serve with remaining sauce on side. This is too wonderful!!! Makes 6 to 8 servings.
Cook broccoli and carrots until tender. Combine all ingredients and place in a 9 x 13-inch casserole dish. Top with crackers. Pour melted margarine over all. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Stir together potatoes, cheese, sour cream, soup, onion, 1/3 cup melted margarine, salt and pepper in a large bowl. Pour into a buttered 9 x 13-inch pan (3-quart size). Mix remaining 1/3 cup margarine with crushed corn flakes and sprinkle over mixture. Bake 40 to 45 minutes until hot and bubbly. Let stand 10 minutes. Serves 10 to 12.
Saute onion until transparent with water chestnuts and almonds in butter. Add salt and pepper. Mix cooked chicken and rice with sauteed ingredients. Spread in a 10 x 15-inch pan. Top with chopped pimiento. Mix mushroom soup with sour cream and spread over chicken. May top with cheese or crumbs, if desired. Bake, uncovered, at 350° for 45 to 60 minutes.
Allow dough to rise. Then pinch off and form into balls the size of walnuts. Roll in melted butter, then in the next 3 ingredients. Sprinkle some nuts in bottom of pan and between layers and on top. Place balls in a greased tube pan and pour any leftover butter and sugar over the top. Let rise to 1/2-inch from top of pan. Bake 40 to 45 minutes at 350°. Cool 5 to 10 minutes before inverting onto plate. Pull apart and eat!
Preheat oven to 350°. Grease bread pan. Cream butter and sugar until light and fluffy, beating well after each addition. Sift all-purpose flour, baking soda and salt together. Add creamed mixture. Fold in bananas, vanilla and pecans. Pour mixture in pan and bake 50 to 60 minutes. Cool in pan for 10 minutes. Makes 1 loaf.
Melt butter and add crawfish (crawfish should already be boiled). Saute for 15 minutes. Then add onions and seasonings. Cook on low fire, stirring when needed, for 3 to 5 minutes. Add flour to 5 ounces of water. Mix well and add to smothered crawfish. Stir for 3 minutes, then add water to create thickness desired. Cook 5 minutes and season to taste.
Beat eggs with mixer until light, lemon colored, and frothy. Add sugar and syrup, finely chopped pecan meats (save enough halves to decorate top of pie), vanilla and salt.
Melt white chocolate in double boiler; stir in tidbits. Let melt. Place whole pecans on wax paper, then spoon 1 teaspoon mixture over pecans or chop pecans and put in melted mixture. Spoon on wax paper. Place in refrigerator 4 to 6 minutes.
Spread crackers on foil on cookie sheet. Mix sugar, butter and nuts; pour over crackers and bake at 350° for 10 minutes. Break, after cooling, into small pieces.
Remove the green skin from the rind and dice it into 1-inch cubes. Soak rind overnight in salt water; drain well in the morning. Make syrup of the other ingredients, bringing just to a boil. Add the rind and cook until tender, about 1 hour. Makes 4 pints. The pickles can be canned.
Put liver in a pot with enough water to cover it. Add onion, bouillon cubes, salt, pepper, and garlic. Bring to a boil and cook over medium or medium low heat until liver is falling apart and most of the liquid is cooked out. Drain and put into a food processor. Add eggs and mayonnaise. Blend until smooth. You can add more salt, pepper, or mayonnaise to suit your taste.
Bring to a boil the orange Jell-O and pineapple. Cool, but don't let it start to jell. Add the remaining ingredients. Mix well and chill in oblong or square dish (glass).
Keep popcorn warm in a 200° oven. In heavy saucepan, bring sugar and corn syrup to a boil. Continue boiling 30 minutes, stirring. Remove from heat and beat in peanut butter and vanilla extract. Pour over popcorn and stir. Grease hands and shape into 16 balls.
Preheat oven to 450°. Mix milk and biscuit mix into dough; roll out. Brush with melted butter. Mix 1 cup sugar and enough cinnamon to make sugar medium brown. Spread cinnamon sugar over dough. Roll up. Wrap in foil and put in refrigerator to cool. When cooled, slice and cook on ungreased cookie sheet for 15 to 20 minutes or until golden brown.
Cook spinach and drain well. Run under cold water for a few minutes. Put into mixing bowl and add a heavy sprinkling of garlic powder; mix well. Add garlic salt, onion, salt and pepper continuously mixing after a light sprinkling of each. Add 4 ounces of mayonnaise and mix well. Add soup mix. Add another heavy sprinkling of garlic powder but do not mix.
Fry bacon until crisp. Discard all grease, but 1 tablespoon. To bacon, add apple, cabbage, water, vinegar, salt and pepper. Cook with a top on pan for 45 minutes until tender. Can be cooked in pressure cooker.
Mix all ingredients, except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased baking dish, 13 x 9 x 2-inch or 3-quart casserole. Sprinkle with cheese. Cover and bake in a 325° oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika, if desired.
Grease 9 x 13-inch pan. Sprinkle bread evenly over bottom of pan. Top with sausage. Pour eggs over bread and sausage. Pour margarine over mixture. Sprinkle cheese over top and bake, uncovered, at 350° for 35 minutes.
Combine the first 5 ingredients in a large bowl. Mix dressing in small bowl with the last 5 ingredients. Mix dressing and macaroni together with hands. Chill in refrigerator.
Cook macaroni in water. Melt butter on low heat. Cook pepper and onion. Add corn, chili, salt and pepper. Simmer 5 minutes. Stir in macaroni. Place in casserole dish and top with cheese.
Combine milk and lemon juice in bowl, mixing well. Fold in whipped topping, blending thoroughly. Pour into pie shell and chill for several hours before serving.
Put hamburg, onion, cabbage and one can tomato sauce in crock-pot. Then pour on top another can of tomato sauce with salt, pepper, garlic salt, allspice and brown sugar. Then put Minute rice on top. Cover and cook on high for 6 hours.
Cook peppers, onions, tomatoes and celery for 10 minutes in salt water. Drain and combine with vinegar, sugar, flour and mustard. Cook until thickened. Add mayonnaise.
Heat oven to 350°. Grease 2 loaf pans. Mix flour, sugar, walnuts, baking powder and salt in a large bowl. Mix eggs, oil, zucchini and lemon peel in separate bowl. Add egg mixture to flour and mix together just until flour is moistened. Spread evenly in pans and bake 1 hour.
Cream butter and sugar. Add molasses, beaten egg and milk. Add flour with baking soda, baking powder, salt and spice. Mix well. Bake at 350° for 40 to 45 minutes.
Melt shortening in baking pan. Add and mix remaining ingredients. Roll chicken in mixture. Arrange chicken in single layer in baking pan. Bake at 350° for 1 hour.
Melt chocolate and butterscotch chips; add peanuts and noodles. Mix well. Drop by teaspoonfuls onto waxed paper. Refrigerate. You can use peanut butter chips instead of butterscotch.
Cream the margarine and sugar. Beat in eggs one at a time. Stir in bananas, milk and extracts. Add remaining ingredients and stir by hand. Pour into 9 x 5-inch loaf pan, greased on bottom only. Bake at 350° for 55 to 60 minutes or until toothpick inserted in the center comes out clean. Makes 12 servings.
Simmer clams with its juice in lemon juice 10 minutes; set aside. Melt margarine, then add dry ingredients. Mix with clams and place in 7-inch Corning Ware pan. Put paprika and cheese on top. Bake at 350° for 15 minutes. Serve with Waverly crackers.
Cream together margarine and sugar. Add remaining ingredients and blend well. Form into small balls or drop from teaspoon and place on ungreased cookie sheet. Bake 13 to 15 minutes at 325°.
Combine all ingredients except vanilla. Stir until sugar dissolves over moderate heat. When mixture comes to rapid boil, boil 2 minutes. Remove from heat; add vanilla. Cool and then beat to spreading consistency. Set in cold ice water and stir constantly to cool. Spread on cake when it just starts to thicken.
Sift together first 5 ingredients. Mix in water and vanilla. Add mayonnaise. Cover bottom of 9 x 5-inch loaf pan with waxed paper. Oil waxed paper. Add batter. Bake at 350° for 50 minutes. Cool 20 minutes.
Line 13 x 9-inch pan with coconut and nuts. Mix cake mix according to directions on box. Pour over coconut and nuts. Mix cream cheese with margarine. Add powdered sugar to this. Pour over cake and bake 55 to 60 minutes at 325°.
Pour the two cups of rice into a 9 x 13-inch baking dish. In a separate bowl mix the mushroom soup with the water, the can of mushrooms and minced onion. Pour this mixture over the rice. Place pieces of chicken in an even layer on top of the rice. Bake uncovered at 350° for 1 1/2 hours.
Cut steak into 2-inch strips. Brown steak, onion, pepper and garlic in Dutch oven for 3 to 5 minutes. Remove from heat and add tomato sauce, water and sugar. Cover and bake 1 to 1 1/2 hours at 300° until steak is tender. Put cooked, buttered noodles on a large platter and pour meat over the top.
Drain juice from fruit and heat. Add to jello. Add all the fruit and mix well. Add sugar and Coke and mix well. Set in the refrigerator until jelled.
Dissolve jello in boiling water. Add thawed strawberries and refrigerate. Mix sugar, butter and crushed pretzels. Pat pretzel mixture into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Add partially set jello on cooled crust. After jello is set, add the cream cheese, sugar and Cool Whip, which has been mixed together.
Preheat oven to 375°. Grease cookie sheet. Beat shortening and 2/3 cup of sugar in bowl until smooth and creamy. Stir in egg and molasses. Combine cereal, flour, baking soda, cinnamon and cloves in separate bowl. Add to sugar mixture, mixing well. Shape into 1-inch balls. Roll in remaining 2 tablespoons of sugar. Bake 7 to 9 minutes or until bottoms are lightly browned. Let stand 1 minute before removing to racks to cool. Store in airtight container.
Work cheese and flour together until crumbly. Add butter; mix well with fork. Mold 1 teaspoon dough around each (surprise). Shape into ball. Place 2-inches apart on ungreased baking sheet. Cover and chill for 1 hour. Bake at 400° for 15 to 20 minutes.
Roll scallops in flour. In skillet, heat oil and butter; cook scallops 3 to 5 minutes over medium heat, shaking pan to turn scallops. Add salt and pepper. Add tomatoes and cook briefly until soft, then add parsley. Toss scallops to coat. Can serve with rice.
Mix gelatin in hot water until dissolved. Add remaining ingredients. Pour into a 1-quart mold; chill until firm.
Mix the water, bluing, salt and ammonia together and stir well. Place the charcoal in a soup bowl. Put bowl in a large dish. Now pour solution over charcoal and put bowl where it won't be disturbed. You can color your garden by putting ink or food coloring in the bowl. In a few hours, the first crystals will form and in a few days, a wonderful crystal garden will fill the bowl.
Place cabbage and water in large bowl. Cover with plastic wrap. Microwave for 5 minutes on High to soften. Mix ground beef, rice, onion, egg, salt, pepper and 2 tablespoons soup. Divide among cabbage leaves. Fold in sides. Roll up and secure with toothpicks. Place cabbage rolls, seam side down, in 12 x 18-inch baking dish. Mix remaining soup and sauerkraut; pour over cabbage rolls. Cover dish loosely with plastic wrap. Microwave 12 to 17 minutes on High, turning dish once. Yields 4 servings.
Mix together or blend together first 6 ingredients. Once well mixed, add flour. Mix well. Place in refrigerator in large bowl and take out as you need. May make biscuits by rolling out dough using small amount of flour or may place dough in cupcake pans to make dinner rolls. Once prepared, let rise in warm place for 2 to 3 hours before baking. Bake at 450° until done.
In a 1-quart casserole, mix onion, bell pepper, oil and garlic. Microwave on High for 3 minutes, stirring once. Add tomatoes, reserved liquid and rice. Stir; cover and vent. Microwave on High 10 minutes or until rice is tender. Remove from oven. Stir in seasonings. Let stand 1 minute. Serves 2. Contains 192 calories, 5 gm fat and 264 mg sodium.
Put in mixer; beat at high speed for 5 minutes. Easy to work with; good all-purpose icing. Never gets hard. Keep in refrigerator. Re-beat before using.
Preheat oven to 350°. Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well. Spoon half the mixture into 2-quart baking dish. Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese. Bake 30 minutes until hot. Top with remaining onions and cheese. Bake 5 minutes until onions are golden. Serves 6.
Cook potatoes, onions and carrot in minimum amount of water (just to cover). Add bouillon cubes when vegetables are done. Add soup, stirring quickly until smooth. Add milk and water (can use two cans of milk and eliminate the water). Add seasonings. If you want a richer soup, add 1/4 cup butter and use evaporated milk. If you want more soup, add more water and milk.
In a heavy-duty 4-quart pot, lightly brown the salt pork. Add the chopped onion and fry until clear. Add mustard, pepper, Worcestershire sauce and tomato puree. Stir well and simmer about 5 minutes. Add the drained beans, stirring gently to avoid breaking or mashing them. Simmer on low heat for about 30 minutes. (I sometimes use a bean pot in microwave, 15 minutes on High.)
In blender, combine bananas, lemonade concentrate, strawberry extract and banana extract. Add ice cubes and blend until smooth.
Roll steak, cut in bite size pieces, in flour. Add brown in hot oil. Add other ingredients. Simmer in saucepan for two hours or cook in pressure cooker for 15 minutes at 10 pounds pressure.
Combine hominy, celery and green onions; mix. Combine oil, garlic, lemon juice, vinegar, basil, dry mustard, salt and pepper. Mix well. Pour over hominy and mix. Chill.
Mix sugar, milk, butter and cocoa. Bring to a boil. Boil for 1 1/2 minutes. Remove from heat and add oats, peanut butter and vanilla. Mix well and drop on wax paper or greased plate.
Preheat oven to 350°. Cream oil and sugar. Add eggs, one at a time, and beat well. Sift flour and soda together. Add one cup at a time. Add vanilla, coconut, raisins, nuts and apples to creamed mixture. Blend well. Bake in greased tube pan for 1 hour and 20 minutes in 350° oven.
Spray a 9 x 13-inch pan with Pam. Cover bottom of dish with bread slices. Lay slice of cheese over each bread slice. Fry and drain grease from sausage. Put fried sausage over cheese layer. Mix in bowl the eggs, milk, salt, pepper and dry mustard. Pour over cheese. Cover with foil and put in refrigerator overnight. Bake the next morning at 350° for 45 minutes, uncovered. Better served immediately.
Brown sausage, stirring to crumble. Drain. Butter bread and cut into cubes. Place bread in buttered pan. Sprinkle with sausage. Top with cheese. Combine remaining ingredients and pour over cheese. Cover with foil. Chill in refrigerator overnight. Remove foil. Bake at 350° for 30 to 40 minutes.
Dissolve jello in 1 1/2 cups hot water. Cool to medium warm. Add pineapple, cottage cheese and mayonnaise and salt. Fold in whipped cream. Pour into mold and set 3 to 4 hours in refrigerator.
Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in medium saucepan. Add eggplant; cover and heat to boiling. Reduce heat; simmer, uncovered, for 5 to 8 minutes, or until tender. Drain. Mix oil, lemon juice, basil, 1/2 teaspoon salt, mustard and pepper in large bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate at least 4 hours.
Mix flour and sugar. Melt butter; add Coca-Cola and cocoa. Heat until boiling. Let cool slightly. Pour over flour and sugar. Mix until blended. Add buttermilk, eggs, soda and vanilla. Mix well and stir in marshmallows. Pour in 9 x 13-inch pan and bake for 40 minutes at 350°.
Grate cheese and margarine in bowl. Sprinkle seed, salt, pepper and Worcestershire sauce over and let stand for 1 hour until soft. Sift flour over cheese. Work together well. Form straws with cookie press. Bake for 10 to 12 minutes at 325°.
Bring sugar, orange rind and water to a boil. Simmer until clear (2 minutes). Add apples, cranberries, ginger, allspice, cinnamon and raisins. Simmer 12 to 15 minutes.
Dry and rub with oil. Marinate at least 3 hours. Overnight is best.
Boil butter and sugar for 3 minutes. Place crackers on foil-lined cookie sheet. Pour sugar mixture over crackers. Bake at 400° for 5 minutes. Immediately spread on chocolate chips. Sprinkle with chopped nuts.
Cook broccoli until hot. Saute pepper and onion until tender in butter. Combine broccoli, soup, pepper, onion and milk. Heat completely. Add Velveeta; heat until cheese melts. Stir constantly; cheese may stick. This is quick and very good. Not low-fat!
In a casserole, put a layer each of potatoes, onions and cheese. Salt and pepper if desired. Dot with butter and sprinkle with 2 tablespoons flour. Cover with milk. Bake 1 hour at 350°.
Mix all ingredients. Chill for at least 1 hour. Serve with crackers. Enjoy!
Line 9-inch pie pan with pastry. Combine pineapple, cornstarch, sugar and salt and cook until thick and clear, stirring constantly. Add lemon juice and butter. Cool slightly. Pour into pastry-lined pan. Weave pastry strips across top. Bake in 425° oven for 25 to 30 minutes (if using unsweetened pineapple, increase sugar by 2 tablespoons).
Dissolve jello in hot water; let cool and beat slightly. Do not let jello set. Mix remaining ingredients in jello. Put in mold and let set.
Mix meat together thoroughly. Mix in eggs. Add cracker or bread crumbs until thick. Add 1/2 can tomato sauce (may need to add more crumbs to thicken). Add onion, potato, salt, pepper and sage; mix until uniform consistency. Pour remaining sauce over meat. Bake at 325° for 1 1/2 to 2 hours.
Let mixture come to a rolling boil and cook for exactly one minute. Beat until creamy. Spread on cake while warm.
Mix vegetables and salt well. Let set overnight. Next morning rinse well in ice water. Drain water. Place vegetables in large kettle and add sugar, vinegar and spices. Bring to boil, cooking 25 to 30 minutes. Can in sterile jars.
Dissolve yeast in warm water. Add shortening, sugar, flour and milk; mix and knead. Roll out and cut into biscuits. Place into pan and let rise, about 1 hour. Bake at 475° until done. Makes 16 to 20 biscuits.
In mixing bowl, combine all ingredients; mix well. Cover and chill. Makes 1 3/4 cups dressing.
Mix pudding mix as directed on box for pudding. Layer wafers first, then bananas, next layer pudding mix, then Cool Whip. Repeat until all is used. Finish top off with Cool Whip. Crumble wafer for topping.
Pour 1 cup very hot water over Jell-O. Dissolve. Let stand until form. Add all other ingredients and pour in mold.
Mix all ingredients together and pour into a 9-inch unbaked pie shell. Bake for 30 minutes at 400°. Serve with a scoop of vanilla ice cream or whipped cream.
Sift flour; measure. Add baking powder, salt and nutmeg; sift again. Add currants; mix well. Cream butter; add sugar gradually. Continue beating until light and fluffy. Add eggs, one at a time, beating after each addition. Blend in flour mixture.
Cook carrots until soft and cool. In blender, combine tomato soup, oil, vinegar, sugar, mustard and Worcestershire sauce. Pour this over carrots and let stand overnight. Then add peppers and onions and serve.
Prepare lettuce. Add quartered artichoke hearts, drained Mandarin oranges and Parmesan cheese. When ready to serve, coat with Italian dressing. Add Cheddar cheese.
Make 3 layers, beginning with broccoli, ending with cheese. Top with Pepperidge Farm dressing mix or cheese cracker crumbs. Bake at 350° until bubbly.
Mix turkey, onion and pepper over medium heat; brown. Add all other ingredients and bring to a boil. Reduce heat and cover and let simmer for 20 to 25 minutes. Serve hot over pasta.
Cream shortening, butter and sugar. Add eggs one at a time and beat well. Sift flour, baking powder and salt. Add to sugar and egg mixture with milk. Add coconut and flavoring. Pour into a large angel food cake pan. Bake 1 1/2 hours at 325°.
Layer in quiche pan as given. Microwave 5 minutes. Serve with taco chips.
Beat the jellied cranberry sauce until smooth. Dissolve one package lemon jello into 3/4 cup boiling water. Blend into cranberries. Stir in orange juice. Pour into 1 quart mold. Serves 6 to 8.