HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat ingredients together until sugar dissolves. Cool slightly. Place hard-boiled eggs in gallon jar; pour syrup over. Refrigerate. Reduce recipe if you only want to make enough eggs for a quart jar.
This amount makes 24 biscuits, but you may halve it easily. Mix and sift first 4 ingredients. Add shortening and cut in, using pastry blender or 2 knives. Use a vegetable shortening for these biscuits. Add milk all at once, stir quickly with a fork to make a soft dough. Turn onto a floured board; knead 5 to 6 times. Roll out 1/2 inch or more thick. Cut with biscuit cutter, place on ungreased cookie sheet. Top each with a little butter or milk. Bake at 475° for 5 minutes. Turn off heat and continue to bake on stored heat until golden brown.
Whip first 4 ingredients over a double boiler, making sure not to scramble the eggs. When the mixture is thick and creamy, serve over the fresh fruit or even plain with a little sherry drizzled into each serving.
Melt butter. Mix sugar and cornstarch; blend into butter. Stir in orange juice and cook over low heat until thickened, stirring constantly.
Mix yogurt and fruit first. Put pudding and sweetener. Makes 4 servings. Refrigerate. One serving equals 1 milk and 1 fruit.
Mix until all is moistened. Turn out onto lightly floured surface. Knead lightly 5 to 10 times. Put out to a thickness of about 1/2 to 3/4-inch. Cut and bake at 425° for about 10 minutes or until lightly golden brown. Enjoy buttered up or with chocolate gravy.
Cook broccoli and drain. Combine all ingredients. Place in large baking dish. Bake at 350° for 30 to 45 minutes.
Mix the soup, sour cream and wine. Pour over breasts placed in flat baking dish. Sprinkle lightly with paprika. Bake, uncovered, at 350° for over 1 hour.
Mix Kool-Aid and sugar in a gallon container. Add pineapple juice. Add water to fill container. Pour over crushed ice. Add ginger ale (approximately 1 pint ginger ale) per punch bowl. Serve.
Steam beans until crisp-tender. Combine the cabbage and Feta cheese in a bowl. Mix the olive oil, vinegar and thyme in a small bowl. When beans are done, refresh them in cold water until cooled. Add to cabbage mixture and toss with dressing. Serves 4.
Mix together thoroughly the shortening, sugar, eggs and molasses. Stir in flour, soda, salt and cinnamon. Add rolled oats, nuts and raisins; mix thoroughly. Drop on greased cookie sheet and bake for 8 to 10 minutes at 375°.
Bring the first 6 ingredients to a boil and let cool. Pack jar with thin sliced onions and cucumbers tightly. Pour liquid over and keep in refrigerator. Let stand 1 month and enjoy.
Saute onions and celery in butter. Mix all ingredients together. Top with shredded cheese. Bake 1/2 hour at 350°.
Sift flour, sugar and salt together. Work in butter, at room temperature and vanilla. Add 2 cups nuts, mix well. Shape in 1-inch balls. Roll balls in remaining nuts. Bake on ungreased sheets 25 minutes or until delicately brown.
Thoroughly combine onion soup mix with water; set aside. In saucepan, melt margarine over medium heat. Cook garlic with orzo, stirring constantly, until golden. Stir in onion soup mix. Bring to boil. Simmer covered 10 minutes. Add mushrooms. Do not stir. Simmer covered 10 minutes. Stir in parsley. Put in casserole dish. Let stand 10 minutes until liquid is absorbed.
Scald tomatoes and skin them. Combine all ingredients; simmer for 5 hours. The last 10 minutes, add allspice and cinnamon. Pour into sterilized jars and seal.
Cut steak into 4 rectangles. Pound to 1/8-inch thickness. Mix spinach, carrot, cheese, oregano and pepper. Spread over meat. Roll up jelly-roll style. Secure with wooden picks. Brown meat in a Pam-sprayed skillet. Add onion, garlic, tomato sauce, water, bouillon, sugar and Worcestershire sauce. Cover and simmer 40 minutes. Transfer rolls to serving platter; discard picks and keep meat warm. Stir cornstarch into 1/3 cup cold water; stir into pan juices. Cook and stir until thick and bubbly. Spoon sauce over rolls.
Bake pie shell for 8 to 10 minutes; remove from heat. Brush with egg yolk. Cool. Layer with cheese, chicken and egg mixture. Repeat until all is used. Bake for 15 minutes at 400°. Reduce heat to 300°. Bake 45 minutes. Let cool for 10 minutes before serving.
Mix first three ingredients in a blender. Slowly add ice cream. Mix well until well blended. Pour into serving glasses. Add peanut butter cups.
Mix all ingredients together and place in an ungreased 8 x 12 inch casserole dish.
Cook hamburger meat and onion in skillet until lightly browned. Drain fat. Cook noodles according to directions. Drain noodles and can of corn. Mix hamburger, noodles, sour cream, corn, soup, salt and pepper together. Put in 13 x 9-inch pan. Cook on 350° for 30 minutes. Remove; add cheese on top. Put back in oven until cheese melts.
Cream the sugar and shortening. Add eggs and blend well. Sift flour, soda, salt and cinnamon. Add vanilla to creamed mixture, then blend in the dry ingredients. Fold in the apples and nuts to the other mixture. Bake in a 9 x 13-inch or larger pan at 350° for 45 minutes.
Combine the 1/3 cup flour, confectioners sugar, blueberries and peaches and place in the pie crust.
Pare potatoes; slice thin. Make white sauce of margarine, flour and milk. Put half of potatoes in greased 2-quart casserole dish; cover with half of sauce, seasonings and onion. Add remaining potatoes, seasonings and onion, then remaining sauce. Cover and bake in 350° oven about 1 hour. Uncover and continue baking until top is browned.
Place artichokes in bottom of baking dish. Spread a layer of crab meat. Add a layer of sauteed mushrooms. Melt butter in saucepan; add remaining ingredients except cheese, stirring well after each addition to form a smooth sauce. Pour over artichoke-crab-mushroom layers and sprinkle cheese on top. Bake 20 minutes at 375°.
Mix all ingredients in a marinade container. Let meat marinate overnight or at least 12 hours.
Mix all ingredients, then put into containers to freeze. When needed, shave off in the form of slush and add Sprite or 7-Up to glass. Use 2/3 slush to 1/3 cup of pop.
Mix brown sugar, eggs, Wesson oil and vanilla flavoring together with mixer. Add flour and stir. Then put in coconut, chocolate chips and nuts. Mix well with spoon. (Mixture will be stiff.) Bake in 350° oven for 35 minutes; do not open oven until time.
Pour apple cider into small pan; add cinnamon sticks and lemon juice. Simmer gently 1/2 hour. Put nutmeg and cloves into a cheesecloth bag and drop into apple cider for a period suitable to your taste. Serves 8.
Combine Marshmallow Creme, sugar, vanilla and butter flavoring. Knead until all sugar is thoroughly blended. Shape into 8 rolls. Wrap each in plastic and freeze. Melt caramels and heavy cream. Dip frozen candy rolls in melted caramels and roll in chopped pecans. Store covered in a cool dry place.
Strain all liquid from pumpkin. Cream butter and sugar; beat in egg. Stir all remaining ingredients together; add to creamed mixture alternately with pumpkin. Pour into greased 8 x 4 x 2 1/2-inch pan. Let rise in warm place for 20 minutes. Bake in oven for 45 minutes or until loaf tests done.
Cook first 4 ingredients together until soft ball stage. Add other ingredients and whip together. Pour into a greased cookie sheet.
Mix apples, sugar and cinnamon. Let stand 10 minutes. Add flour, baking soda, salt and egg. Mix well. Bake in 9 x 13-inch pan at 350°.
Set oven at 250°. Mix dill weed, Ranch powder and oil thoroughly. Pour Ritz Bits (dry) in lasagna pan. Pour dressing over the crackers and mix carefully. Spread out in pan. Bake for 10 minutes. Stir and bake for another 10 minutes. Cool and then place in a covered container.
Peel and mash avocados. Add lemon juice and a few drops of hot pepper sauce to avocados. Layer avocados, sour cream, taco sauce, cheese and scallions (one layer of each). Serve with tortilla or Tostitos chips.
Cream sugars and shortening. Add eggs and beat well. Add coconut, nuts and vanilla. Sift and measure flour, then add salt, soda and baking powder and sift again. Add flour mixture to creamed ingredients. Add oatmeal and mix well. Roll dough in walnut size balls. Place on baking sheet and press down with fork. Bake on ungreased baking sheet at 375° for 9 minutes.
Blend flour, brown sugar, cinnamon, nutmeg and butter in food processor until crumbly. Core and peel apples. With a fork, scratch the sides of the apples on all sides and roll in the crumb mixture, packing as much as possible on the sides. Place the apples in a greased baking dish.
Combine potatoes and onion in 2-quart microwave-safe casserole. Cover with casserole lid. Microwave on High for 8 to 9 minutes or until heated through, stirring once. Add corn, green pepper, milk and pepper; stir until mixed. Add sausage pieces, mixing lightly. Cover. Microwave on High 5 to 6 minutes or until heated through, stirring once. Sprinkle with cheese. Let stand, covered, for 5 minutes or until cheese is melted. Makes about 6 servings, 325 calories each.
Combine ingredients in blender and blend 1 minute. Pour into greased and floured 10-inch pie pan. Bake at 350° for 1 hour and 10 minutes (or until knife inserted comes out clean). The crust bakes down and the custard up.
Cream sugar and butter; add eggs and vanilla, then mix flour with baking powder. Put 2/3 of the batter in a 12 x 15-inch bar pan and cover with 1 can cherry pie filling mixed with 1/2 teaspoon almond extract. Drop remaining 1/3 batter by teaspoons on top of cherry mixture. Bake at 350° for 40 minutes. Frosting is optional.
Whip all ingredients together as you would mashed potatoes. Top with grated Parmesan cheese and butter. Can be made up to 2 days before serving. They taste better because the flavors have time to marry.
Cut round steak into thin serving pieces and trim. Combine other ingredients. Marinate meat all day or overnight and then grill to your preference.
Roll dates, candy and nuts in 1/2 c. flour. Cream margarine and sugar; add eggs and buttermilk. Sift flour and soda and fold in candy mixture. Add coconut. Pour into floured tube pan. Bake for 3 hours at 250 degrees. Glaze while hot.
Heat oil. Brown chicken on both sides. Mix flour and barbecue sauce; add other ingredients. Pour over chicken. Simmer 30 minutes or until done. Baste while cooking with sauce. May serve with cooked rice.
In 12 inch skillet, heat oil over medium heat and brown sausage. Remove sausage and cut in 1 inch chunks and set aside. Reserve drippings. Add green peppers to drippings. Cook about 2 minutes stirring frequently. Add potatoes and onion soup mix. Stir in water. Bring to a boil over high heat. Reduce heat to low and simmer, covered for 10 to 15 minutes. Serve with hot crusty Italian bread. Serves 4.
Fill a 4-quart pot with water. Bring to a boil. Simmer breasts for 20 minutes. Remove chicken; bone and cut into pieces. Strain broth and keep. Add remaining ingredients to broth. Add chicken meat. Simmer 1 hour until vegetables are tender.
Mix together all ingredients except shortening. Heat shortening in skillet. Make patties as a hamburger with the potato mixture. Brown on both sides in a skillet with shortening.
Combine rice, 1/2 can French fried onions and Italian seasoning in 9 x 13-inch baking dish. Pour chicken broth over rice mixture. Arrange chicken on top and pour salad dressing over chicken.
Mix, brown and crumble the two meats. Drain well. Add chopped chilies and Velveeta. Cook until melted. Spread a flour tortilla with mixture. Cover with another tortilla. Repeat layers until you use 10 to 12 tortillas. Serve in slices.
Bring all ingredients to boil. Pour over cabbage. Cool and refrigerate. Will keep 2 to 3 weeks.
Brown and drain beef, bacon and onion. Add beans and combine remaining ingredients. Bake at 350° for 45 minutes.
Saute onion in butter in skillet until tender, but not brown, about 5 minutes. Add rice and saute for 3 to 5 minutes. Add bouillon, salt and raisins. Bring to a boil and remove from heat. Let stand for 5 minutes. Stir in almonds and parsley. Fluff with a fork. Serves four.
Mix sweet potatoes, sugar, salt, eggs, butter, milk and vanilla. Pour into a greased baking dish. Cover with topping and bake at 350° for 35 minutes.
Preheat oven to 350°. Spray an 8 x 8-inch baking dish with nonstick spray. Mix all ingredients, except salsa. Pour into baking dish; bake for 20 minutes, or until golden, at 350°. Serve with salsa.
Wash and cap strawberries and slice. Add sugar and let stand until juicy. Pour into crust. Top with whipped cream or Cool Whip. Refrigerate.
Cut ham and cheese into small pieces. Slice chicken breasts down one side to form a deep pocket. Stuff chicken as full as possible, sealing edges with skewers or toothpicks. Mix flour, bread crumbs, paprika and pepper. Coat breasts. Brown chicken in butter. When browned, add wine and bouillon cube. Cover and simmer for 30 minutes. Remove chicken from pan.
Peel peaches and slice. Line in an unbaked pie shell. Mix sugar, butter and eggs. Pour over peeled peaches. Bake at 400° for 30 minutes.
Put small amount of Crisco on pizza pan. Spread cookie dough on pan with your hands. Bake at 350° for 10 to 15 minutes. Don't let it get too brown. Cool for 15 to 20 minutes.
Brown beef and drain. Add sauce and seasoning; simmer 2 hours. In 13 x 9-inch baking dish, sprayed with Pam, layer meat, then noodles. Next to last, layer or spread on cottage cheese. Top with Mozzarella cheese. Bake at 425° until Mozzarella cheese melts and is lightly brown.
In top of double boiler, melt Milky Way bars and margarine. Set this aside to cool. Mix the Crisco and sugar together. Add eggs, vanilla, buttermilk, flour and baking soda. Mix for 2 minutes with electric mixer. Bake 25 to 30 minutes at 350°.
Mix first 4 ingredients together and press into 13 x 9-inch baking pan. Bake at 350° for 20 minutes.
Cream butter and cream cheese together. Add sugar and mix well. Add eggs, one at a time, to the mixture, beating well. Stir in flour, salt and vanilla; mix well. Bake in tube pan that has been greased and floured. Start in a cold oven at 300°. Cook approximately 1 hour and 20 minutes. Test with toothpick.
Preheat oven to 350°. Grease 15 x 10 x 1-inch baking pan and then line it with wax paper and set aside. In large bowl combine butter, brown sugar and sugar; beat until creamy. Add eggs one at a time, beating well after each egg. Add vanilla and salt; mix well. Gradually add flour. Stir in chocolate chips. Spread batter onto prepared pan. Bake 20 to 25 minutes. Cool. Loosen sides of cake. Invert onto a plate. Peel off wax paper.
Sift flour, salt and baking soda into a bowl. Mix to a loose dough with the well soured milk. Turn out on to a floured board and knead lightly until the underside is smooth. Turn the smooth side up. Place in a well heated, greased, 8-inch cast iron pot. Make a cross on top with a floured knife. Cover with lid. Bake in a 375-400 degree oven for about 40 minutes. Alternatively, a baking sheet may be used instead of an iron pot.
Grease and flour loaf pans. Bake at 300° for 1 hour. Makes 2 loaves.
Beat shortening and eggs together. Add sugar and spices, then remaining ingredients and beat well. Pour into a greased angel cake pan or will make 36 cupcakes. Cook for 45 to 50 minutes at 350°.
Knead ingredients together until dough is consistency with clay. Place in sealed containers to keep dough from drying out.
Preheat oven to 425°. Bake pastry shell for 8 minutes; remove from oven. Reduce oven temperature to 375°.
Melt margarine in large pot and add flour to make a smooth paste. Gradually add beef broth and water and cook until slightly thickened. Saute ground beef. Drain off grease. Add beef to large pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer until vegetables are done, 30 to 45 minutes.
Cook butter, onions, bell pepper and flour until onions are done, then add the rest of the ingredients. Cook for about 30 to 45 minutes. Pour over cooked rice.
Melt together the paraffin and chocolate chips in double boiler. (Use real chocolate chips for best results.)
Saute garlic in olive oil for 2 minutes. Remove cloves; add mashed artichokes and eggs. Simmer, stirring, for 5 minutes. Combine bread crumbs with remaining ingredients. Add 1/4 to 1/3 cup bread crumb mixture (depending on how moist artichokes are) to artichoke mixture. Form into 1 1/4-inch balls. Roll in remaining bread crumbs. Bake at 350° for 15 to 20 minutes, turning, until browned. Serve hot. Yields 25 to 30.
Mix well and pour into unbaked pie shell. Bake at 450° for 30 minutes.
Blend all ingredients except chopped nuts in large mixing bowl with electric mixer on low speed until moistened. Then beat 3 minutes on medium speed. Stir in 1 cup chopped nuts.
Empty cheese soup into top of a double boiler; add cheese pieces. Heat over hot water until well blended. Brown ground beef and drain off fat. Saute onions and pepper in a small amount of butter. Add to cheese mixture. Add all other ingredients. Keep warm over hot water until ready to serve. Serve with taco chips.
Preheat griddle to 375 degrees. Combine egg and milk. Add salt and corn meal; stir until smooth. Cook on slightly greased griddle until bubbles form and edges are dry. Turn and bake on other side. Keep batter stirred. Makes about 20 very thin corn cakes.
Beat eggs for 5 minutes. Add sugar, pumpkin and vanilla. Mix in bowl the flour, cinnamon, nutmeg, ginger, baking powder and salt. Add to first mixture. Pour onto cookie sheet that has been greased well and floured. Sprinkle 1 cup chopped nuts over cake and bake for 15 minutes at 350°, no more than 15 minutes
Sprinkle juice of clam and mix. Put in refrigerator overnight. Serve with crackers or vegetables.
Melt butter. Cool slightly; beat in brown sugar. Add egg, flour and vanilla until light and fluffy. Lightly stir in chocolate or butterscotch bits. Spread evenly in greased 8-inch pan. Bake at 350° for 25 to 30 minutes; do not overbake. Cool and cut into squares.
Soften gelatin in 1 cup cold tomato juice. Bring to a boil. Add remaining ingredients. Place in a greased Bundt pan (ring mold is not large enough). Refrigerate. Unmold to serve. Serves 8 to 10.
Preheat oven to 350°. Spray a 2-quart ovenproof casserole with a nonstick vegetable coating. In a mixing bowl, combine cornmeal, flour, baking soda, salt and sugar. Add the egg substitute, cream-style and whole kernel corn, sour cream, buttermilk and margarine. Mix well and pour into prepared casserole. Bake, uncovered, about 1 hour, until a knife inserted in the center comes out clean.
Mix well the first 3 ingredients. Brown in vegetable oil; drain well and set aside. Simmer next 4 ingredients for 30 minutes. Serve hot.
Mix together, knead and let rise. Roll out and cut in squares. Let rise on cookie sheets. Fry in hot Crisco oil. Cool and frost. This makes about 6 dozen.
Boil turkey legs until tender. Let cool, then remove meat from the bones. Chop meat in small pieces. Add in chopped celery and red pepper. Mix in bowl the relish, mayonnaise and boiled eggs (chopped). Add pepper and salt to taste. Blend all ingredients together and serve over lettuce or on bread. Makes about 8 servings.
Mix cake as directed on package. Put in greased 9 x 13-inch pan. Sprinkle rhubarb over cake. Sprinkle sugar over rhubarb. Pour the whipping cream over sugar. Bake at 350° for 50 minutes.
Mix all ingredients except crackers and margarine in sprayed oblong casserole dish. Sprinkle with crackers and margarine. Bake at 325° for 35 to 40 minutes.
Mix cake mix (dry), softened margarine and egg until crumbly; reserve 1 1/2 cups. Press remaining crumbly mixture in ungreased 9 x 13-inch pan. Bake until crust appears dry, 10 to 12 minutes. Cool 10 minutes. Heat margarine, milk and caramels over low heat, stirring occasionally until caramels are melted. Pour over crust; sprinkle with nuts, reserved crumbly mixture and chocolate chips. Bake until crumbly mixture appears dry and begins to brown, 25 to 30 minutes. Cool. Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour. Cut into bars.
Combine first 4 ingredients. Drain cherries well; cut into halves, if cherries are large. Toss cherries in flour mixture to coat.
Boil sugar and milk for 8 minutes. Remove from heat; add chocolate chips and marshmallows. Beat until creamy, then add butter and beat thoroughly. Add vanilla and nuts. Mix well and pour into greased large dish. Chill and cut into squares. Makes approximately 5 pounds.
Place whole heads of garlic in a small baking dish and bake them at 325° for 1 hour.
Combine the instant pudding and milk, then add the Cool Whip; stir. Line the bottom of a 9 x 13-inch dish or pan with graham crackers. Spread 1/2 of the pudding mixture on top and add another layer of graham crackers. Pour on the rest of the pudding. Finish with a layer of grahams on top. Add 3 tablespoons milk to the chocolate frosting and stir together. Spread icing on top of the layer of graham crackers. Cover and chill at least 12 hours before serving.
Melt 1/2 cup butter in 9 x 13-inch pan, greasing sides also. Sprinkle brown sugar and nuts over butter in pan. Place frozen rolls on top. Sprinkle with dry pudding mix. Dot with the 1/4 cup butter. Place in cold oven, uncovered, overnight. Next morning turn oven to 300° and bake 25 minutes.
Mix sugar, syrup, margarine and peanut butter together and boil for 1 minute. Add cereal and peanuts. Drop by spoonfuls on wax paper.
Peel and chop eggplant. Chop onion, peppers and garlic. Drain mushrooms. Combine all ingredients in a large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving. Serves 12 to 16.
Place beef in 3-quart microproof casserole; break up with fork. Stir in onion. Cook on High 7 minutes; drain. Add remaining ingredients; stir. Cover and cook on High 12 to 14 minutes, or until rice is tender, stirring once during cooking time.
Mix sweet potatoes and eggs; add margarine and milk and beat 1 minute at medium speed. Add allspice and salt; mix 1 minute at medium speed. Add walnuts and mix 1/2 minute at medium speed or until well blended. Drop by tablespoons into preheated 365° deep fat fryer; fry 3 minutes, turning several times until fritters are golden brown. Remove from fat with slotted spoon and drain on a paper towel. Serve hot. Fritters can be kept hot for a short time in a warm oven until the whole batch is ready.
Cook sugar and syrup to 245°, then start adding cream and butter slowly. Cook on high. Do not lose boil. Turn heat to medium and cook to 242° or 243° (soft ball but firm). Pour into large buttered cooking sheet. Cool, cut and wrap.
Drain fruit well. Mix butter, brown sugar and curry powder. Lay fruit in a shallow baking dish, hollow side up. Dot all over with butter and sugar mixture. Bake at 325° for 1 hour, basting frequently. Cool and refrigerate for at least one day. Warm over at 350° for 1/2 hour. Serves 10. Must be made a day ahead.
Saute onions, celery, garlic and bell peppers. Add flour and brown lightly. Add water and crawfish tails. Salt and pepper. Simmer until tails are tender. Add green onions and simmer 15 minutes. Serve over rice.
Grind pickles, onions, green peppers and red pepper up. Add coarse salt. Let stand 3 hours. Drain off all liquid. Add mustard seed, celery seed, turmeric, black pepper, sugar and vinegar. Bring to a boil. Cook 1/2 hour. Put into jars and seal. Makes 8 pints.
Pour sauce over raw chicken (enough sauce for 1 fryer). Bake at 350° until done, about 1 hour to 1 hour and 15 minutes.
Slice or cut strawberries into quarters. Save several perfect berries for garnish if desired. Just before serving, whip the cream in a chilled bowl with a chilled beater until stiff; add	lemon juice, then beat in the sugar. Fold in the strawberries lightly and	turn into the pie shell. Top with the selected whole berries. Serve at once.
In bowl, cream shortening and sugar until fluffy. Stir in eggs. Sift flour, baking powder and salt together. Add this mixture a little at a time alternately with milk. Beat until smooth. Stir in blueberries. Fill greased muffin tins 2/3 full. Bake in oven at 450° for 20 to 30 minutes or until golden brown.