HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk in a heavy 2-quart saucepan. Combine grits, sugar and salt; stir into milk. Bring to a boil; reduce heat and cook, stirring constantly, 4 to 5 minutes or until very thick. Let cool; beat egg yolks and stir into mixture. Beat egg whites until stiff peaks form; fold into mixture. Place in a buttered 1 1/2-quart casserole. (Spoon in gently.) Bake at 375° for 35 to 40 minutes or until slightly browned. Serve hot with red eye gravy. Yield: 6 servings.
Cut tomatoes, peppers and cheese into bite size pieces in large mixing bowl. Add salami, pepperoni, onion, olives and pasta; stir to blend.
In a large bowl, combine sour cream and soup. Stir in frozen potatoes, ham, American cheese and onion. Transfer mixture in 9 x 13-inch dish. Spread evenly.
Pure all ingredients in blender. Alternate shrimp and scallops on skewers and place in shallow pan. Pour marinade over and refrigerate at least 1 hour. Grill skewers on a barbecue, basting with remaining marinade. Can be used to marinate other seafood or chicken.
Peel watermelon rind, removing green and pink portions; cut into cubes. Let rind stand overnight in saltwater; drain and rinse. Cover rind with cold water in saucepot; cook until soft.
Grease a 9 x 13-inch pan. Lay out 1 package of rolls; pinch seams together. Mix together the cream cheese, sugar, lemon juice, vanilla and egg yolk. Spread mixture on rolls; top with other package of rolls. Beat egg white until foamy; brush on top of rolls. Bake at 350° for 30 minutes. Sprinkle powdered sugar on top when done. Good warm or cold.
Sift together flour, baking powder, soda, sugar and salt. Combine eggs, milk and salad oil; add to dry ingredients, stirring just until flour is moistened. Bake on hot griddle.
Melt oleo; add flour and pecans. Mix, then press in 9 x 13-inch pan. Bake at 350° for 20 minutes; cool.
Dissolve lye in 4 cups of water. Add ammonia, Borax and sugar, previously dissolved in water. Slowly pour lukewarm lye mixture into melted grease in a stone jar, stirring constantly until creamy. Cover until cool enough to cut in bars.
Mix all ingredients together well. Drop onto cookie sheet and bake at 350° for 10 to 15 minutes. I usually make up 1/2 the recipe at a time and it makes that gallon jar full. So the full recipe would make many cookies.
In a large saucepan, saute onion in butter until tender. Stir in flour and 1 to 2 teaspoons salt. Gradually add milk, stirring constantly, and bring to a boil. Add broth, broccoli and carrots. Cook over low heat, don't boil, stirring occasionally, 25 minutes or until carrots are done-tender. Add pepper and salt to taste. Yields 2 quarts.
Boil potatoes until soft and drain. Add milk and beat thoroughly. Season for taste. Work butter into flour. Add egg, milk, onion and grated carrot. Drop by teaspoonfuls into hot milk. Cover saucepan and cook about 10 minutes on medium heat. Add half and half; stir to blend. Serves 4. Double the recipe for 8 servings.
Combine all together and mix well. Let set 30 minutes. Shape in tablespoon. Fry in deep fat until golden brown.
Pound meat until thin. Place slice of ham, cheese and tomato on each piece and roll up. Secure with toothpick.
Mix all ingredients. Cook for 2-3 hours or until desired thickness. Taste along the way and add more ingredients if needed. Pour into hot sterilized jars and seal.
Simmer beans for 15 minutes and drain. Mix all ingredients well and put into greased casserole dish. Sprinkle top with bread crumbs. Dot with butter. Bake for 15 to 20 minutes at 350°.
Saute onion and green pepper until onion is tender. Stir in rice, chestnuts, mushrooms and soy sauce. Cook over low heat for 8 to 10 minutes, stirring frequently. Stir in beaten eggs and cook 3 minutes longer, stirring occasionally. Makes 4 servings.
Lightly brown meat and onion; drain. Add oregano and salt. Lightly brush tortilla with oil. Bake in preheated oven at 400° for 3 minutes. Spoon meat mixture evenly over toasted tortillas; top with tomato. Sprinkle with basil and cheeses. Bake 12 to 14 minutes or until lightly brown.
Combine mustard and jelly in a crock-pot. Heat until jelly is melted. Cut hot dogs in bite-size pieces and add to mixture. Cook on low about 1 to 2 hours. Stir occasionally.
Render salt pork in saucepan. Add onions. Saute until brown. Add beef. Cook until brown. Sprinkle with flour, marjoram, thyme, salt and pepper; mix well. Stir in wine and bouillon. Simmer for 4 to 5 hours. Add mushrooms. Cook for 45 minutes longer. May reserve sauteed onions and add with mushrooms. May bake in oven at 250° until done to taste. Serve with hot noodles, rice or small potatoes. Yield: 6 servings.
Cream shortening and sugar. Stir in egg. Add vanilla. Beat well. Add flour (salt and soda if needed). Stir in oatmeal. Mix well. Drop 2 inches apart on ungreased cookie sheet. Bake 10 minutes at 400°. Makes 3 dozen.
Mix oil, onion, garlic and seasoning in 10-inch skillet. Over medium heat, cook until onion is tender, stirring occasionally. Stir in spinach and cook until tender and liquid evaporates. Remove from heat and stir in mushroom soup, Parmesan cheese and egg. In a medium bowl, stir spaghetti sauce and heavy cream together. Pour 1/2 of mixture into a 13 x 9-inch baking dish. Set remainder aside.
Brown meat and onion. In Dutch oven, heat Prego, tomato sauce, diced green pepper, mushrooms and pepperoni. Cook pastas; drain and add to sauce. Mix well. Pour into a large glass dish. Bake at 350° for 25 minutes. Spread cheese on top; bake for 5 minutes. Let set 5 minutes before you cut.
Heat oil in large skillet over medium-high heat. Add pork and onion; cook 5 to 10 minutes or until pork is no longer pink, stirring frequently. Stir in salsa and beans. Reduce heat to medium; cover and cook 15 to 20 minutes or until pork is tender and flavors are blended, stirring occasionally.
Pour milk and apple juice over marshmallows and let stand 3 hours. Stir occasionally. Combine crushed vanilla wafers and gingersnaps, nuts, raisins, fruit and cherries in a large bowl. Add marshmallow mixture and mix well. Pour into a foil lined 9 x 5 x 3-inch loaf pan. Cover top with foil. Refrigerate 3 to 4 days before slicing. If desired, decorate with candied cherries and almonds. Store, covered, in refrigerator.
Cream sugar and butter. Add eggs and beat well. Dissolve cocoa in 1/2 cup water; heat to a smooth paste. Add to other ingredients, then add milk and vanilla. Add soda with flour, which has been sifted 3 times; beat well. Bake at 350° for 1 hour or more.
Divide bread between two 10-gallon containers equally. Divide other ingredients. Mix, swish, mix and swish and mix until all bread (broken) is absorbed by moisture. Taste and add dry ingredients if necessary. Makes about 4 large pans (rectangle turkey roasters). Bake approximately 2 1/2 hours. Cover pans with foil for first 1 1/2 hours, then uncover to brown top.
Mix cabbage, onions, almonds and sesame seeds. Whisk together vinegar, salt, pepper, sugar, oil and ramen seasoning. Just before serving, toss salad with broken noodles and dressing.
Mix green beans and corn in a greased casserole dish. Mix together the sour cream, soup, salt, cheese and onion and spread on top of bean/corn mixture. Melt the butter and mix in the crushed crackers and almonds. Spread on top and bake at 350 degrees for 45 minutes. Can also be prepared the night before and refrigerated until you're ready to bake.
Note: Depending on how watery the squash is you may need to add more flour/or more milk if to dry. Should be on the thin side.
Put cranberries through food chopper. Slice oranges; remove seeds and put rind and oranges through food chopper. Mix with berries and sugar. Let stand in refrigerator for a few hours before serving. This can be put up for future use in sterilized glasses covered with paraffin.
Cream together sugars, butter and oil until light and fluffy. Beat in eggs. Add dry ingredients. Roll in small balls and press down with a glass dipped in sugar. Bake at 375° for about 10 minutes or until golden brown.
Mix all ingredients together. Beat for 5 minutes. Spread 1/2 of mixture into an 8 x 12-inch pan.
Preheat oven to moderate 325 to 350°. Brush a 9 inch square cake tin with oil or melted butter. Line base with baking paper, extending over 2 sides. Place flour, cocoa and confectioners sugar in a food processor; add butter using pulse action, process for 45 seconds until mixture comes together. Press into prepared tin, smoothing surface with the back of a spoon. Bake for 15 minutes; cool completely. Reduce oven to moderately slow 325°. To make topping, combine cream cheese, rind and sour cream in a large mixing bowl. Using electric beaters, beat until mixture is smooth and creamy. Beat in eggs, sugar and chocolate. Pour topping over base. Bake for about one hour or until set; cool completely in tin. Serve, cut into squares, decorated with grated chocolate and glace orange.
Put oil in iron skillet; put skillet in oven while preheating to 375°. Meanwhile, mix other ingredients in bowl. When oven is heated, remove skillet; pour excess oil in cornbread mixture and mix. Pour mix into skillet and bake 20 to 25 minutes at 375°.
Bring cherries (undrained), water and sugar to a boil. Pour in cherry jello. Let cool. Add Coke, crushed pineapple and walnuts. Pour into 9 x 13-inch pan. Chill.
Place 1/2 teaspoon sugar and 1 teaspoon butter inside each apple. Place 1 apple on each pastry square. Fold dough to enclose apple, sealing edges. Place in a 9 x 13-inch baking dish. Sprinkle with cinnamon. Bring remaining 1 cup sugar, margarine, cinnamon and water to a boil in saucepan. Cook for 3 minutes, stirring frequently. Pour over dumplings. Bake at 350° for 1 hour, basting with pan juices every 10 minutes. Yield: 6 servings.
About 20 minutes before serving, preheat oven to 400°. In medium bowl, combine crab, 1/4 cup mayonnaise, relish and salt; spread on 4 toast slices. Top with tomato slices. Spread remaining toast with mayonnaise; place on tomatoes. Cover each with 2 slices of cheese. Bake 10 minutes, until hot. Makes 4 sandwiches.
Spread peas evenly in a casserole dish. Spread other ingredients evenly in order as listed. Bake at 350° for 15 minutes.
Saute onions in a small amount of butter. Add soup and 3/4 can water. In bottom of bowl, add large pieces of French bread. Pour soup mixture over bread. Top with cheese. Brown in oven.
Boil and debone chicken. Cut in bite-size pieces. Mix soup and sour cream. Crumble the crackers coarsely. Melt butter. Add butter and poppy seed to crackers. In lightly greased casserole dish, layer chicken, soup mixture and crackers. Repeat. Bake at 350° for 30 minutes.
Combine ingredients and mix well. Put mixture in airtight container and keep refrigerated. Makes about 20 ounces.
Drain the juice from all the cans of beans except pork and beans. Combine all ingredients in a pan or roaster. Top with strips of bacon. Bake 1 1/2 hours at 350°.
Dust doves with seasoned flour (salt and pepper). Brown on all sides in cooking oil in heavy skillet. Add celery, onion and green pepper; saute for a few minutes. Add rice, tomatoes and bouillon to skillet. Salt and pepper to taste. Cover and simmer for 40 minutes.
Mix soup and sour cream. Mix crackers, margarine and poppy seed. Layer as follows in greased baking dish. Put 1/2 of the chicken, 1/2 of the soup mixture, 1/2 of the Ritz crackers, then all of the cheese. Add another layer of chicken, then the soup mixture and crackers on top. Bake at 350° for 25 to 30 minutes.
Combine baked beans in tomato sauce (no pork) and 2 tablespoons chopped onion. Place in 10 x 6 x 1 1/2-inch baking dish. Trim fat off 4 to 5 ounces lean rib pork chops. Season. Spread generously with prepared mustard and catsup. Sprinkle with lemon juice and non-caloric liquid sweetener. Place over beans. Bake at 325° for 1 1/4 hours. Top each chop with 1 onion, sliced and 1 lemon slice. Secure with wooden pick. Bake 15 minutes more.
Peel, slice and cook sweet potatoes; drain. Add sugar, salt, 1/3 stick margarine, vanilla, milk and eggs. Mix or mash and whip by hand and pour into casserole. Top with topping of brown sugar, flour, margarine and chopped nuts. Mix all together and spread over potato mixture. Bake in a 300° oven for 30 to 35 minutes or until brown to make crunch topping.
Combine chocolate and butterscotch and peanut butter. Stir over low heat until smooth. Add cereal. Stir until well coated. Spread mixture into well buttered pan; cool and cut into squares.
Spray a 9 x 11 x 2-inch cake pan with Pam. Dump pineapple and pie filling into pan and mix together. Spread evenly. Dump dry cake mix over fruit mixture. Spread dry cake mix evenly. Melt the stick of oleo and dribble over dry cake mix. Top with chopped pecans. Bake at 350° for 1 hour. May be served hot or cold. Very good topped with vanilla ice cream.
Combine white chocolate, marshmallow cream, vanilla and nuts. Set aside. Combine sugar, butter and sour cream in saucepan. Heat until mixture boils, stirring constantly. Cook 5 minutes while boiling. Fold into chocolate mixture until smooth. Pour into buttered 8 x 8-inch dish. Cool in refrigerator. Cut into pieces. The smaller the pieces, the fewer calories.
Add broccoli and onion to 5 cups hot water and boil 10 to 12 minutes. Add seasonings and cheese. Stir while cheese melts. Add milks and margarine. Stir and heat to boil. Slowly add 1/2 cup cold water and flour. Stir into hot mixture until thick.
Mix together cake mix, eggs, oil, oranges and 1/3 can pineapple. Pour into a 13 x 9-inch pan and bake according to package directions. Cool.
Beat together. Put 1 vanilla wafer in bottom of each cupcake paper. Fill with cream cheese mixture. Bake at 350° for 15 to 20 minutes, until lightly browned or cracked. Cool slightly. Put either strawberry or cherry topping on top. Refrigerate.
Mix sugar, cocoa and salt in saucepan; stir in water. Cook and stir over medium heat until mixture boils; boil and stir for 2 minutes. Stir in milk and heat. DO NOT BOIL. Remove from heat; add vanilla. This can be kept warm in crock-pot. Serves 6.
Mix juices in bowl, making sure sugar is dissolved. Stir in scoops of strawberry ice cream. Just before serving, slowly add ginger ale.
Mix ingredients. Form dough into balls. Place on cookie sheet. Cook for 12 to 15 minutes at 350°.
Bring sugar, vinegar, salt and celery seed to a boil. Cool. When liquid is cool, pour over cucumbers, onions and peppers. Cover and marinate in refrigerator at least 24 hours. Place mixture into pint jars with tight fitting lids. Store in refrigerator. Makes 5 pints.
Cook mixture until thickened and set to cool. Add 3 well beaten egg whites. Mix until blended and put on pie.
Mix powdered milk and sugar; set aside. Into boiling water, add butter; stir until butter is melted. Put into blender. Add powdered milk and sugar mixture. Blend for 2 or 3 minutes or until no sugar granules can be felt by fingers. Yields 1 1/4 cups (same as a can). Refrigerate until cool. Can be stored in refrigerator in sealed container for 1 week.
Cook potatoes on top of stove until tender. Drain water. Place into a 9 x 13-inch baking dish. Pour can of cream of celery soup on top. Spread, then place Velveeta cheese on top and bake at 250° until done, about 15 to 20 minutes.
Preheat oven to 350°. In a large mixer bowl, cream butter and sugar. Add eggs, one at a time, beating after each. Sift flour, salt and soda and add alternately with buttermilk until mixture is smooth. Add melted candy and syrup. Stir in nuts. Pour into greased and floured Bundt or tube pan. Bake for one hour in 350° oven with cookie sheet underneath to catch any spillovers. While cake is still warm, pour the other half can of syrup over the cake and let it seep down.
Pop popcorn; place in large oven roasting pan. Combine brown sugar, margarine, corn syrup and salt in saucepan. Heat to boiling; boil for 5 minutes, stirring constantly. Add baking soda; mix well. Pour mixture over popcorn, mixing well to coat evenly. Bake for 50 minutes at 250°; stir every 10 minutes. Cool on wax paper covered counter.
Mix flour, sugar, salt and shortening. Save 3/4 cup of this mixture for top crumbs. To the remainder, add baking powder, cinnamon, baking soda, egg and sour milk; beat until batter is smooth. Pour into an 8-inch square, oiled pan and scatter reserved crumbs on top. Bake at 375° for 25 minutes. Serve warm with butter.
Mix well the first 6 ingredients and pour into sprayed 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Do not overbake. Mix pineapple and sugar and flour for topping. Bring to a good boil. Pierce cake with fork while hot and pour over cake. (This topping is bad to stick.)
Butter both sides of each slice of bread. Spread with applesauce or apple butter. Beat one egg well. Add milk. Put bread which has been spread with butter and apple butter together as for a sandwich. Cut in half. Dip in egg mixture. Brown on both sides. Add more butter to skillet, if needed. Drain on paper towels. Sprinkle with confectioners sugar.
Flake salmon. Mix with other ingredients. Bake 1 hour in an oiled loaf pan in a moderate oven about 350° until done.
Dip squash slices in milk; dredge in flour. Fry in 1/2 inch deep hot oil (375 degrees) until light, golden brown, turning once. Drain. Serve immediately. Makes 2 to 3 servings.
Brown hamburger and onions in water until water evaporates. Add other ingredients; simmer until flavors blend.
Combine first 7 ingredients in a bowl; set aside. Brown ground meat; drain and set aside. Pour half of cornmeal mixture into a greased 10 1/2-inch cast-iron skillet. Sprinkle evenly with beef; top with cheese, onions and chilies. Pour remaining batter over top.
Dissolve Jell-O in 1 cup boiling water. Dissolve Kool-Aid in 2 quarts water. Mix and add pineapple juice, sugar, and 7-Up. Add sherbet just before serving. (Can substitute strawberry Jell-O and Kool-Aid.)
Mix yellow cake mix, vanilla pudding mix, eggs, oil and water together. Mix brown sugar, pecans and cinnamon together. Swirl approximately half of mixture into cake mixture. Sprinkle remaining mixture on top of cake. Bake in a 350° oven for approximately 45 minutes, or until top is firm and light golden brown. Bake in a large, 3-quart, 9 x 13-inch casserole dish that has been lightly greased with Crisco and lightly floured.
Drain juice from pineapple in saucepan. Stir a small amount of juice into cornstarch and return to saucepan. Cook until thick. Stir in vanilla and sweetener. (Dice chunks.) Combine pineapple and equal amount of banana slices. Pour mixture over fruit. Toss until well coated. Refrigerate until well chilled.
Sprinkle chops with salt and dredge in flour. Heat oil in heavy skillet and brown chops on both sides. Remove from skillet and drain all except 1 tablespoon of grease. Return chops to skillet and top with apples, brown sugar and maple syrup. Cover and simmer for 35 minutes.
Bake at 350° for 1/2 hour. Sprinkle Parmesan cheese on top. Bake an additional 15 minutes.
Slice carrots and cook in salted water for 7 minutes. Drain and add remaining ingredients. Place in covered dish to marinate.
Combine condensed milk and pineapple. Stir in nuts and pie filling. Fold in whipped topping. Pour into a 9 x 13-inch dish. May use as a salad or dessert. (Variation: Use peach or blueberry pie filling.)
Remove the thin peel from 1/2 orange; reserve. Remove peel from all oranges and discard. Quarter oranges in food processor along with reserved peel, carrots, green pepper and onion. Process until coarse. Stir in sugar and salt. Cover and chill in refrigerator (several hours before serving).
Melt chocolate and 2 tablespoons of milk. Cream the cream cheese, sugar and remaining milk. Beat in the chocolate mixture while still warm. Refrigerate 10 minutes to cool. Stir in Cool Whip. Pour into crumb crust. Freeze until firm, about 4 hours.
Sift together flour, baking powder, salt, sugar and the 4 tablespoons cocoa. Then add milk, vanilla, melted butter and the nuts. Put this mixture in a greased 9 x 13 pan or a casserole dish. Combine brown sugar and the 1/2 cup cocoa and sprinkle on the top of the mixture. Pour boiling water over the entire batter. Bake at 350° for 40 to 45 minutes. Serve with vanilla or coffee ice cream or whipped cream.
In a double boiler, heat margarine, sugar, cocoa and vanilla until smooth. Add slightly beaten egg and cook for 5 minutes. Remove from heat and mix in graham cracker crumbs and coconut. Pat mixture firmly into 9 x 13-inch pan. Chill 15 minutes.
In a large skillet, lightly brown onion, green pepper, beef and rice. Add remaining ingredients. Mix well. Bring to a boil. Cover and simmer for 25 minutes. Makes 5 or 6 servings.
Drain whole kernel corn. Lightly beat egg and add all ingredients except cheese. Bake at 350° for one hour. Top with cheese and melt.
Place steamer rack in bottom of saucepan. Add enough water to come almost to bottom of rack. Place over medium heat. When water boils add broccoli; cover saucepan. Cook 8 to 10 minutes until broccoli is tender-crisp. Combine all but Parmesan cheese and pepper. Mix well. Place cooked broccoli in serving bowl. Drizzle with garlic mixture. Sprinkle with Parmesan cheese and freshly ground black pepper to taste.
Prepare grits as directed on package, except omit salt. Add Cheez Whiz and oleo, stirring until melted. Stir small amount of hot mixture into eggs; return to hot mixture. Mix well. Pour into lightly greased 2-quart casserole dish. Microwave on High 9 to 10 minutes. Let stand 10 minutes before serving.
Dump all the ingredients into a large pot and simmer for 30 to 45 minutes.
Cover seedless raisins with boiling water and simmer 10 minutes. Drain. Combine raisins, cooked rice, frozen orange juice, pepper, nutmeg and beaten egg.
Cook rice; set aside. Cook broccoli; set aside. Saute onions in butter. Mix all ingredients. Top with Cheez Whiz. Bake at 350° for 30 to 40 minutes or until bubbly.
Brown chops in hot fat. Pour over remaining ingredients that have been combined. Cover and bake at 325° for 1 1/2 hours. Serves 8.
Set out pink lemonade until softened to room temperature. Mix in large bowl softened pink lemonade and Cool Whip; mix until smooth. Pour mixture into pie crust; place in top of refrigerator for 1 hour. Serve with Cool Whip topping.
Measure orange and pineapple juice. Add water to make 3 1/2 cups. Heat to boiling; dissolve jello. Cool. Chill until mixture begins to thicken, then stir in orange juice (partially thawed). Chill until thickening. Stir in fruit. Chill until jello sets.
Combine eggs, sugar, oil and vanilla. Add zucchini. Add flour, cinnamon, baking soda, baking powder and salt just until blended. Add walnuts. Put in 2 (9 x 5-inch) bread pans, greased and floured. Bake at 350° for 1 hour or until toothpick comes out clean. Cool on rack 10 minutes before removing.
Combine cottage cheese, margarine and flour. Make little balls and refrigerate overnight. Roll out each ball. Put 1 teaspoon apricot preserves on one half of rolled out dough and fold over. Dip filled foldover in beaten egg white and then in walnut-sugar mixture. Bake on greased cookie sheet at 375° for 15 to 18 minutes.
Cook mostaccioli noodles as directed on package. Drain noodles and set aside. Mix together and heat salad oil, vinegar, sugar, salt, Accent, pepper, garlic powder and prepared mustard. Bring mixture to a boil, stirring constantly and remove from heat. Pour mixture over noodles and mix together. Chop onion and pimentos and add to noodles. Slice cucumber and add to noodles. Add parsley flakes to noodles. Mix well, cover and refrigerate 48 hours. Toss several times to keep noodles from sticking together.
Thaw and soften dough. Cut 16 slashes across loaf 1/2-inch apart, almost to bottom of dough. Combine cherries, extract and nuts. Set aside 2 tablespoons of mixture for topping. Spoon 1 teaspoon of mixture into each cut. Press loaf together and place in greased loaf pan. Sprinkle with reserved topping. Cover pan; let rise until double. Bake at 375° for 30 to 40 minutes. Cool on wire rack before trying to slice it.
Bring syrup and sugar to rolling boil in large saucepan. Add peanut butter and stir until dissolved. Add Rice Krispies. Pour into a buttered 8 x 8-inch pan. Spread and press, then cut.