HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, melt butter; add brown sugar and 1/2 cup milk. Cook to a rolling boil, stirring constantly. Cook additional 5 minutes, stirring constantly. In small bowl, add egg yolks, 2 cups milk, flour and salt. Add to the mixture in the skillet. Stir constantly, cooking until thick. Add vanilla. Pour into baked pie shell. Top with meringue and brown.
Cream sugar with butter. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and lemon juice. Sift flour with baking powder and salt. Add and mix in quickly. Stir in nuts. Bake in a greased loaf pan at 350° for about 1 hour or until toothpick inserted in middle comes out clean. Cool on rack.
In a large pan over medium heat, cook green pepper and onion in salad oil until tender. Stir in chili powder. Cook 1 minute. Stir in tomatoes, kidney beans, turkey, sugar, salt and crushed red pepper over high heat. Heat to boiling. Reduce heat to low. Cover and simmer at least 10 minutes to blend flavors, stirring occasionally. Serve in bowls with cheese and chips if desired.
Brown ground beef and drain fat. Cook beef with chopped onion. Mix all together and simmer for about 20 minutes. Serve with tortilla chips or cornbread.
Preheat oven to 350°. Combine flour, pudding mix, baking powder, salt, egg, milk and butter in a mixing bowl. Beat on high for 2 minutes. Pour into greased 10-inch deep dish pie plate. Drain peaches and pears. Reserve juice. Arrange fruit decoratively on top of the batter.
Brown ground beef and onion. Drain. Mix Ro-Tel tomatoes with soup. Crush tortilla chips slightly. Layer ingredients in a two-quart casserole dish, beginning and ending with chips. Bake, uncovered at 350° for 20 minutes.
Whip the egg whites and cream of tartar until very stiff. Sift flour and sugar together. Mix oil, egg yolks, orange juice and flavoring together; mix with flour/sugar. Pour this over egg whites, folding gently with a rubber spatula just until blended. Do not stir. Bake in ungreased tube pan at 325° for 1 hour; increase to 350° for an additional 10 minutes. Cool upside down. Run knife around pan to remove.
Melt butter in saucepan and cool. Mix butter, mayonnaise, parsley, garlic, curry powder, marjoram, salt and pepper. Mix chicken, grapes and almonds in large bowl and place on lettuce leaves. Put sauce on top. Sprinkle with paprika.
Peel shrimp, leaving tails on; devein shrimp and rinse in water with lime juice of one lime and drain well. Combine dry ingredients and stir to mix. Beat egg whites until just beginning to form soft peaks. Do not over beat because they will not stick to the shrimp. Coat the shrimp well with the flour mixture. Dip in the egg whites, coating well, then in the coconut. Heat oil to 375 degrees and deep fry shrimp just until golden. Serve with Brian's Red Sauce, as a main dish or appetizer.
In Dutch oven or stock pot, saute onion and celery in butter until soft, but not brown (about 8 minutes). Stir in flour and stir until well blended. Add chicken broth and stirring constantly, bring to a boil. Remove from heat and puree mixture, a little at a time, in a blender. Blend 1 cup soup mix with peanut butter until smooth. Add this and cream to mixture. Return to Dutch oven and heat over low heat just until hot. Do not boil. Makes 10 to 12 servings.
Cook sugar, cocoa, butter and milk for 3 minutes. Take off heat. Add the vanilla, peanut butter and oatmeal; stir well. (Add nuts if used.) Drop onto wax paper. Let sit for 3 hours, until ready to eat.
Grease a 9 x 13-inch pan. Put a layer of sliced potatoes on the bottom. Salt and pepper. Add a layer of sliced tomatoes, salt and pepper. Then add a layer of sliced yellow squash, salt and pepper. Add a layer of sliced zucchini, salt and pepper. Add sliced onion and bell peppers, if desired. Cover with foil. Cook at 375° for 40 to 45 minutes. Then brown 2 pounds No Sage Owens Country sausage. Spread browned sausage on top of vegetables. Then spread low-fat grated Cheddar cheese on top of all. Cover with foil. Cook for 45 minutes at 375°.
Mix sugar, milk and butter. Put on high heat. Time 8 minutes after it comes to a full boil. Remove from heat promptly. Hand mix in peanut butter and marshmallow until mixed thoroughly. Put in cake pan and cool.
Cook sugar and milk to soft ball stage (238°). Remove from heat. Add margarine and confectioners sugar. Let cool to 220°. Add nuts and vanilla. Beat until creamy. Drop on wax paper. Let cool.
Spread torn tortillas in bottom of greased baking dish. Mix cooked chicken, soups and broth, chilies, and onions. Stir in 1 c. cheese. Pour into baking dish and top with rest of cheese. Bake at 350° until mixture is heated through and cheese has melted. Garnish with dollops of sour cream.
Dump pineapple and cherry pie filling in a 13 x 9-inch pan. Spread out. Spread dry cake mix on top. Slice butter and put on top of cake mix. Bake at 350° for 1 hour.
Mix meat, eggs, cheese and seasonings. Shape into about 30 (1 1/2-inch) balls; brown slowly on all sides in a little hot fat, about 20 minutes. Drain off excess fat; pour in soup. Add 2/3 cup water slowly, stirring to blend. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally. Sprinkle with chopped parsley before serving. Makes 6 servings.
Put cucumbers, onions, salt and water in plastic bowl. Let stand 2 hours. Drain, don't rinse. Put sugar, dill and vinegar. Let stand until sugar melts. Pour over pickles and freeze. Put 1 cup or more in Ziploc freezer bags and freeze.
Drain beets; measure juice. Add water to make 1 1/2 cups liquid. Bring liquids to a boil. Remove from heat. Add lemon gelatin, sugar, vinegar and horseradish, stirring until gelatin and sugar are dissolved. Add beets and turn into a 1-quart mold. Chill until firm. Serves 6.
Saute the onions in the oil in frying pan. Mix all ingredients together. Put in loaf pan and bake at 350° for approximately 1 hour or until loaf pulls from side of pan.
Finely chop green pepper, onions and pimento. Mix together with the remaining ingredients.
Mix together. Bake in ungreased cookie sheet at least 1-inch deep for 30 to 45 minutes at 350°.
Mix graham cracker crumbs, melted butter, cinnamon and 2 tablespoons sugar. Press into buttered spring form mold. Cream together cream cheese, 1 cup sugar, eggs, one at a time, 1 teaspoon vanilla. Pour into pan on top of crust. Bake at 350 for 30 -35 minutes. Cool for 10 minutes. Mix sour cream, 2 tablespoons sugar and vanilla. Pour over cheesecake and bake for 5 minutes.
Cook broccoli. Combine soup, eggs, etc. and mix well. After adding the broccoli, place it in a casserole with crushed potato chips on top. Bake at 350° until set.
Cream shortening and margarine. Add sugar and beat until smooth. Add egg yolks and beat well. Sift flour, measure and sift again with soda. Add flour alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour into 3 greased and floured pans. Bake at 350° for 25 minutes.
Sift flour, corn meal, salt and baking powder. Add oil, eggs and milk, mixing thoroughly. Dip onion rings into batter. Fry in hot deep fat (vegetable oil) for 2 or 3 minutes each side until golden brown. Drain on paper towel and salt. Batter good for fish fillets.
Mix the first 3 ingredient sin a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar. Store in airtight containers. Makes 3 pounds.
Saute thinly diced sausage and vegetables for 5 to 10 minutes. Add stewed tomatoes, salt, pepper, Lea & Perrins and Tabasco to taste. Simmer 15 minutes. Microwave frozen okra on High for 15 minutes. Add to tomato and sausage mixture. Simmer 10 minutes. Add raw shrimp and simmer for about 15 minutes more. Serve over rice.
Stir the shortening to soften. Add flour, which has been sifted with baking powder, salt and sugar; mix well. Add milk; beat on high 2 minutes. Add egg; beat 1 minute. Stir in blueberries carefully. Pour into a greased cake pan and bake at 350° for about 50 minutes.
Cook lemon pudding, egg yolk and water until thick and clear. Cool. Add sugar and Crisco. Beat well, about 3 minutes.
Combine the first 5 ingredients; mix well. Sprinkle pecans in an oiled ring mold. Press cheese mixture on top of nuts. Chill until firm. Serve with strawberry preserves in center of cheese ring. Tastes best on wheat crackers. Yields one 10-inch ring.
First Layer: Mix cake mix, melted butter and chopped pecans. Place in a 9 x 13-inch pan.
Preheat oven to 400°. Coat a 12-cup muffin tin with nonstick vegetable cooking spray. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Make well in center. Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not overmix. Gently fold in apple and raisins. Divide batter evenly. Bake at 400° for 25 minutes or until golden brown.
Cream margarine and sugar together. Add eggs and beat well. Add dry ingredients and mix while adding 1/2 of the thawed lemonade. Drop by teaspoonfuls on ungreased baking sheet, 2-inches apart. Bake at 400° for 8 minutes. Should be lightly brown on edges. Using a pastry brush, brush with remaining lemonade and sprinkle with sugar while hot.
Place the first seven ingredients and 1/2 cup cheese in a food processor; blend until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 9x13 baking dish.
Brown meat; drain. Add green pepper and onion. Cook until tender. Add remaining ingredients except cheese. Spoon 1/2 the mixture into a 1 1/2-quart casserole dish. Cover with half of cheese. Top with remaining meat and potato mixture. Cover with aluminum foil. Bake in preheated oven at 350° for 45 minutes. Uncover. Cut remaining cheese in decorative shapes. Arrange in patchwork design on casserole. Let stand for 5 minutes or until cheese shapes have melted. Serves 6. Can be frozen.
Dice summer and zucchini squash. Chop onion. Beat eggs and milk together. Combine all ingredients in a large bowl. Mix well. Pour into a 9-inch square or 11 x 7-inch greased baking dish. Bake at 375° for 35 minutes until liquid is absorbed and contents are golden. Serves 8 as a side dish.
Cream margarine, oil and sugars until fluffy. Add eggs. Sift flour and next three ingredients together; add to creamed mixture. Add remaining ingredients and stir lightly just enough to mix. Spoon drop onto ungreased cookie sheet. Bake at 325° for 10 to 12 minutes.
Dissolve yeast in warm water. Combine flour and salt in processor bowl and mix for a few seconds. Add dissolved yeast. With machine running, slowly pour in approximately 1 cup water. A soft ball of dough should form in a few seconds. If dough is too sticky, add flour a tablespoon at a time. If dough is too dry and ball does not form, add water a teaspoon or so at a time. Process about 1 minute after ball forms to knead dough.
Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish and sprinkle salt over them. Drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven; sprinkle with cheese. Bake potatoes for another 10 minutes, until lightly browned, the cheese is melted and the potatoes are tender inside.
In large frypan, melt butter over medium heat. Add mushrooms, green pepper and garlic. Saute 5 minutes. Stir in flour, salt (1 teaspoon) and pepper. Slowly add warm cream and chicken broth (1 1/2 cups). Cook, stirring, until thickened. Reduce heat to low and add wine. To beaten egg yolks add a little of the wine sauce then add to mixture in pan. Add chicken pieces, stirring until heated. Cook spaghetti in remaining broth and water. Add remaining salt and bay leaf to broth. Arrange in greased shallow 2-quart baking dish. Spoon sauce over spaghetti and sprinkle with cheese. Bake at 300° for 30 minutes. Garnish with olives.
Mix flour and salt in bowl. Mix in lard or shortening, then, using a knife to cut and stir, mix with cold water to form a stiff paste. Turn dough on a floured board or work top and roll out. Cut in rounds, using a 3-inch cutter; line 16 to 18 pastry tins. Place a little jam in each pastry.
Mix cracker crumbs, cheese, parsley flakes and salt until well blended. Coat chicken with that mixture. Bake at 350° for 1 to 1 1/2 hours.
Take a sterilized jar or bottle and fill to the neck with clean crystalized sugar (fine white crystals). Then take the juice of limes (lemons) freshly extracted and putting a glass funnel with a clean muslin cloth, filter this juice into the bottle, shaking the bottle to allow the juice to saturate the sugar (cork it tightly before shaking). It will take the juice of nearly 2 pounds limes. Cork it and place it in bright sunlight daily for 6 hours for 3 days. This will keep for 3 months.
Thaw avocado dip according to directions. In a saucepan, combine water, salt, butter and hot pepper sauce. Bring to full rolling boil on high heat. Add flour all at once. Remove from heat and stir vigorously until mixture is smooth and leaves the sides of pan. Add eggs, one at a time, beating well after each addition or until dough is smooth and satiny. Stir in chives and crab. Heat deep fat to 375°. Drop dough by teaspoonfuls into hot oil. Cook, turning occasionally, until golden on all sides, about 2 to 3 minutes. Drain on absorbent paper. Serve with avocado dip. Makes 3 dozen appetizers.
Cheese Sauce: Melt butter; stir in flour and salt. Add milk, water and chicken granules all at once. Cook and stir on medium heat until thick and bubbling. Cook 1 to 2 minutes more. Stir in cheese, parsley and pepper sauce (to taste). Remove 1 cup of sauce mix; set aside. Stir mushrooms into sauce.
Mix all ingredients except the potatoes together. Fold in potatoes. Place mixture in a greased 13 x 9-inch dish. Cover with foil and cook at 350° for 1 hour. Remove the foil the last 10 to 15 minutes for browning.
Spread peanut butter between Ritz crackers and set aside. In a double boiler or in the microwave, melt the almond bark and chocolate chips in a small bowl. With tongs, dip Ritz crackers in chocolate/almond bark mix and lay on wax paper to cool.
Mix dry ingredients together. Add rest of ingredients. Mix until well blended. Pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour.
Boil margarine, cocoa, milk and sugar together for 1 minute. Remove from heat and add oatmeal, peanut butter or chocolate chips and coconut (if desired). Stir well. Place cookies on either waxed paper or aluminum foil. Chill. Makes about 18 large cookies.
Combine all ingredients in casserole dish. Bake at 375° for 25 minutes.
In large baking pan, break biscuits and cornbread into small bits. Add baking powder and poultry seasoning. Simmer celery and onion in chicken broth for 30 minutes. Add to dry ingredients. Add cooked sausage to mixture. Using mixture of 1/2 turkey broth and 1/2 water, add to mixture until moist consistency. Add salt and pepper. Taste and add seasonings, as needed. Bake at 425° for 1 hour.
Cook roast and all ingredients in a large covered pan on 300° for 3 hours. Take out and shred with 2 forks. Bake, uncovered, 3 hours longer. Stir frequently.
In large pitcher, combine Crystal Light and water. Mix in water and pineapple juice. Stir in all other ingredients. Chill and serve. Makes approximately 20 servings (4 ounces each).
Combine first 7 ingredients; blend well and coat breasts with marinade. Put breasts in 9 x 13 baking dish; cover and refrigerate overnight or at least 12 hours. Remove from dish and coat with Italian bread crumbs (crushed Cheez-Its are great). Put breasts in a clean 9 x 13 lightly greased glass dish. Pour 1/4 cup melted butter over the coated bread crumb breasts. Bake at 350° for 45 minutes. Pour another 1/4 cup melted butter over breasts and bake 15 minutes more. Total baking time is 1 hour. Serves 10.
In 6-quart saucepan over medium-high heat, cook onion and peppers in oil until tender. Add meat; cook and crumble until no longer pink. Drain. Add remaining ingredients and blend well. Bring to a boil; reduce heat. Cover and simmer for 30 minutes. Yield: 10 cups.
One day prior to baking, wrap 6 or 7 Rose Geranium leaves around each stick of shortening (see also icing recipe for day-before instructions).
Drain potatoes and slice. Arrange in a casserole dish. In small saucepan, melt margarine and brown sugar together until smooth. Pour over potatoes. Sprinkle pecans on top. Bake in 350° oven for 30 minutes. When almost done, top with marshmallows if you like. This is optional.
Beat together. Spread in pan. Top with El Paso taco sauce, 8 ounces Cheddar cheese and shredded lettuce.
Lay chicken breasts smooth side down between two sheets of waxed paper. Pound each breast to the thickness of between 1/8 to 1/4-inch (use meat mallet or rolling pin). Mend any tears in meat. Sprinkle breasts lightly with salt and pepper. Keeping smooth side down, place a piece of ham and cheese on half of the breast. Trim if it overlaps. Fold the other half over and pinch and pound the edge together to seal. Dip lightly in flour, then eggs, then bread crumbs. Place them on waxed paper on a plate and refrigerate for at least an hour to give crust drying time. Saute chicken in oil and margarine, turning frequently for 10 minutes or until golden brown. Serve immediately.
Note: For more of a cookie, use 1 1/2 cups nuts. Cream butter; add sugar, flavor, flour, then nuts. Bake at 350° for 8 to 12 minutes on ungreased cookie sheet or until delicate yellow color. Roll in powdered sugar if desired.
Combine sugar, egg, flour, salt and pineapple juice in a saucepan. Cook until thickened. Let cool. Cook acini dipepe. Rinse and drain. Combine cooled sauce mixture with fruit and cooled acini dipepe. Chill. Add cool whip and mix.
Brown ground beef and onion; drain. Add tomatoes, tomato juice, cumin, garlic salt, salt, pepper and rice. Mix well. Bring to boil. Cover. Reduce heat. Simmer for 25 minutes.
Beat together peanut butter and margarine. Stir in sugar. Stir in Rice Krispies by hand. By tablespoon, shape into logs. Roll in nuts. Set aside. Melt chocolate and shortening over low heat stirring constantly. Drizzle over logs. Chill. Makes 40 logs.
Prepare enough pie crust for 12 dumplings. Usually Never Fail Pie Crust will make two or three dumplings, depending on the size of the apple. Peel and core an apple, taking care to get all the hulls from around the seed area and keep apple intact. Roll out circle of pie dough and place apple in center. In center of apple where core was, put generous chunk of butter and one tablespoon brown sugar. Over all this, put tablespoon or more white sugar. Then sprinkle generously with cinnamon. Fold dough securely together over the top. Place in rows in baking dish. Baste at the first with apple dumpling sauce and then about every 10 minutes during the baking. Bake at 350° until fork inserted in top of dumpling shows that the apple is tender. Time and amounts of this recipe depend largely on the size and kind of apple. We like to use Winesap because of the tartness but Washington is good, too. Be sure to use all the sauce on the dumplings. Serve warm with ice cream or a slice of cheese on top.
Mix ingredients together. Place Tater Tots on top. Bake at 350° for 35 minutes.
Place potatoes in large frying pan with small amount of shortening. Sprinkle onion onto potatoes. Add salt. Bring to a good fry on high heat. Pour water into potatoes after they begin to brown. Cover and cook until tender. Great with pinto beans!
Mix the ingredients together and chill overnight. Roll out and cut with cookie cutters (not too thin!). Bake until lightly browned in a 350 oven. Cool. Frost with confectioners sugar frosting and sprinkle with colored sugar, etc to decorate.
Set oven to 350° to preheat. Grease 3 empty No. 2 or 303 size cans or 9 x 5 x 3-inch loaf pan. Chop nuts. Mash bananas. Sift together flour, soda and salt. Combine butter, sugar, egg and flavoring in mixing bowl. Cream on Beat-Whip speed for 1 1/2 minutes. Stop; scrape bowl and add bananas, cream, nuts and flour mixture. Beat on Stir-Mix speed about 1/2 minute or until well blended. Fill cans about 2/3 full. Bake 1 hour or until done. Loosen and remove from cans. Cool thoroughly before serving. Makes about 30 (1/8-inch) slices per can.
Mix the strawberries, spinach, drained oranges and chopped cashews in large salad bowl.
Mix sugars, eggs, butter and oil. Add flour, soda and cream of tartar. Refrigerate for 2 hours or overnight. Shape into balls. Dip balls in white sugar and place on greased cookie sheet. Flatten balls with bottom of glass. Bake at 350° for about 10 minutes or until edges are golden.
Make jello as usual, using pineapple juice as part of your cold water. (Use water as for large jello only.) Add other ingredients. Chill overnight. Unmold.
Peel sweet potatoes or yams and place chunks in large baking pan. Sprinkle with salt. Put applesauce on the pieces and sprinkle lightly with cinnamon. Mix brown sugar, oatmeal and melted butter and sprinkle over sweet potatoes. Save a little melted butter and applesauce for bottom of pan. Bake at 375° for about 45 minutes until lightly browned. Makes 6 servings.
Beat eggs; mix sugar, milk and vanilla. Mix with crumbled biscuits. Bake in 350° oven until thick. You can make rice pudding with this. Use 2 cups rice instead of biscuits.
Combine flour, sugar, baking powder and salt. Add milk, oil and eggs. Stir until combined. Stir in spinach and 1 1/4 cups of the cheese. Evenly spoon batter into cupcake papers. Sprinkle muffins with remaining 1/4 cup cheese. Bake 20 to 25 minutes until toothpick comes out clean and cheese is melted.
Stir milk into cornstarch. Cook and stir until thick and bubbly. Reduce heat to low. Add cheese and corn. Stir to melt cheese. Remove from heat. Beat egg yolks lightly. Slowly add cheese mix. Stir constantly. Fold in macaroni; cool slightly. Beat egg whites and cream of tartar until stiff peaks form. Fold into macaroni mix. Fill four 12-ounce ovenproof mugs or 10-ounce custard cups with mix. Leave 1/4 inch at top. Place on cookie sheet. Bake at 325° for 30 to 35 minutes. Serves 4.
Cook macaroni and cheese as directed. Add creamed corn; mix well and put in a casserole dish. Cover with bread crumbs and bake 12 minutes (about 350°).
Brown hamburger meat. Add onions and pepper and simmer for 10 minutes. Add tomatoes, tomato sauce, salt, pepper, ketchup, rice, and water. Cover and bake at 325° for 45 minutes until rice is done.
Boil and peel potatoes. Slice into 1/8-inch thickness or thinner; set aside.
Mix flour and meal thoroughly. Add buttermilk until the mixture is thin enough to pour, like pancake batter. Put 1 tablespoon of the bacon grease in an iron skillet. Heat until hot. Pour in 1/4 cup batter. Brown on both sides. You can fry about 4 or 5 at the same time in a 10-inch skillet. Add a tablespoon of bacon grease as needed.
In ungreased square pan, stir together first 9 ingredients. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake at 350° for 40 minutes. Spoon into dish and top with ice cream. Spoon sauce over each serving.
Preheat oven on 375°. Cook for 45 minutes. Toss together cheese, ham, and onion. Spoon into pie shell. Whisk the rest of the ingredients until blended up good. Pour over ham and cheese mixture.
Preheat oven to 350°. In a medium bowl combine beans, milk, soup, pepper and 1/2 of the French fried onions. Pour into 1 1/2-quart casserole. Bake, uncovered, for 30 minutes or until heated thoroughly. Top with remaining onions. Bake, uncovered, for 5 minutes or until onions are golden brown.
Heat oil. Add onion and mushrooms and saute over medium heat until tender, about 10 minutes. Add rice and brown quickly. Stir in spices and raisins. Pour water over rice, cover and cook over low heat for 30 minutes. Add pine nuts and serve.
Add raisins to 1 cup water and boil 5 minutes. Let cool. Add ingredients. Drop batter by teaspoon on cookie sheet. Bake at 350° for 12 to 15 minutes.