HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice potatoes. Fry onions in butter, add flour and seasoning and gradually add milk to make a sauce, stirring all the time. When thickened, pour over potatoes and ham in roaster. Bake at least 2 1/2 hours at 375°.
*Artificial sweetener can be used to equal 1/2 cup sugar, if desired.
Beat eggs well. Add sugar, butter and vanilla to scalded milk. Add eggs last. Pour into pie crust. Sprinkle top with nutmeg (lightly). Bake 45 to 50 minutes at 350° or until knife test.
Pour water in large mixing bowl, add yeast and let stand a few minutes; stir to dissolve. Add 2 cups flour, sugar, salt, egg and shortening. Beat until smooth, 1 1/2 to 2 minutes. Then add rest of the flour, mix and scrape sides of the bowl. Cover, let rise until double in size, about 30 minutes. Grease muffin pans, spoon in batter, filling about half full. Let rise until they reach top of muffin cups. Bake in hot oven at 400° for 10 to 15 minutes.
Dissolve yeast in water and set aside. Mix dry ingredients and cut in Crisco. Stir in buttermilk and yeast mixture. Blend well. Dough is ready to be refrigerated or made into biscuits. Turn dough onto floured counter and knead lightly. Roll out and cut with biscuit cutter. Place in greased pan. Let rise slightly. Bake at 400° for 15 minutes, until lightly browned.
Beat eggs well. Melt chocolate and shortening. Add sugar, vanilla and salt gradually. Add flour to egg mixture, then add chocolate and melted shortening. Add nuts. Pour into greased 13 x 9-inch pan and bake about 45 minutes in 325° oven.
Cream butter and sugar well; add other ingredients. Pour into unbaked crust. Bake in oven at 350° until done. Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg; brown. (Equal amounts means equal measure of sugar and egg whites.)
Brown beef; drain. Add cabbage, onion, sauce, salt, pepper, etc. Cook until cabbage and onion are tender. Roll dough. Fill with mixture. Bake or fry. Serve hot.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk and beat with mixer. Add dry ingredients and beat well with mixer. Stir in zucchini last by hand. Pour into well-greased and floured 9 x 13-inch pan. Sprinkle with chocolate chips. Bake at 350° for 40 to 45 minutes.
In buttered 1 1/2-quart casserole, add ingredients in order given. Bake at 350° for 1 1/2 hours, stirring at first. Serves 4.
Heat oven to 350°. Grease the cookie sheets. Cream the sugar and margarine until fluffy. Add molasses and eggs; mix well. Add dry ingredients. Stir in oats and Rice Krispies. Drop on cookie sheet by teaspoonfuls. Bake for 8 to 10 minutes or until light brown. Cool 2 minutes before removing from sheet.
Mix flour, margarine, sugar and nuts. Pat into 9 x 13-inch pan. Bake 25 minutes at 350°. Let cool 10 minutes.
Cream sugar, oil and eggs; beat. Sift flour, salt, soda, baking powder and spices; add to creamed mixture (will be quite stiff). Add apples and nuts. Mix by hand. Bake in rectangular pan at 350° for 45 minutes to 1 hour.
Cut Velveeta into cubes. Place in microwave-safe bowl (Rubbermaid not recommended). Pour salsa over top of cheese. Cover bowl with paper towel.
Flour and salt pork chops. Place a small amount of shortening in a skillet and fry pork chops until brown. Mix remaining ingredients and pour over browned pork chops. Cook at 260° to 280° for 1 hour. It may be necessary to add water to mixture while it is simmering.
Brown hamburger with onion and green pepper. Add rest of ingredients. If not thick enough, add a little flour. Simmer for 20 minutes.
Set oven to 425°. Place butter in a 13 x 9 x 2-inch baking pan; place in the oven for about 3 minutes or until butter melts. Stir together egg and milk. Dip pork chops into egg mixture. Coat with stuffing mix. Place chops atop melted butter in pan. Bake 20 minutes. Turn chops over. Bake 10 to 15 minutes more or until chops are no longer pink. Serve with apple slices or applesauce, if desired.
Mix eggs, sugar, syrup and melted butter or margarine together. Sift flour, allspice, baking powder and salt together in mixture. Batter will be kind of stiff. Add a box of raisins, one at a time, and mix well. Use a 9-inch spout pan. Line bottom of pan with paper and grease well. Cook in heated oven at 250° for 2 hours and 35 to 40 minutes.
Sift together flour, cream of tartar, baking soda and salt. Beat shortening and sugar until fluffy. Add eggs and vanilla. Stir in flour mixture. Combine rest of sugar, cinnamon and nutmeg. Roll dough into balls and roll in sugar mixture. Bake on an ungreased cookie sheet at 400° for 10 minutes. Yields 4 dozen.
Blend all ingredients, except eggs and oil. Add eggs, one at a time. Blend well and add salad oil, 1/4 cup at a time. Makes 1 quart of dressing.
Use pressure cooker with rack in it. If ham has hard skin, soak 1 hour in water to cover. Tenderized ham does not require soaking. Place ham on rack and water in cooker. Exhaust cooker. Cook for 1 1/2 hours at 15 pounds pressure. Let indicator return to 0.
Combine chicken, grapes and pecans in large bowl; set aside. Stir mayonnaise, sour cream, honey, poppy seed and pepper in small bowl to blend well and add to chicken mixture. Toss well to coat. Makes 8 to 10 servings.
Place all ingredients, except green beans and potatoes, in shaker or bag and shake well. Pour over vegetables and toss gently. Chill several hours.
Fill uncooked pie shells with sliced apples. Mix flour, sugar, butter and cinnamon and crumble on top of pies. Bake at 375° for about 30 minutes.
Mix sugar, flour, soda and salt. Add egg, vanilla and almond extracts. Mix all together. Add fruit cocktail. Put in greased 8 x 8-inch pan. Top with 1/2 cup brown sugar and 1/2 cup nuts. Sprinkle cinnamon over top. Bake 1 hour at 350°. Serve with whipped topping. Serves 9 to 10.
Brown meat; add other ingredients. Cover and simmer 1 1/2 to 2 hours. Remove garlic. Season to taste. Serve with hot rice. Serves 8 to 12.
Mix together all ingredients. Make into patties. Roll in flour. Fry in pan with melted butter or oil. After brown on both sides, put on a cover to make sure potatoes get done.
In large saucepan, mix bourbon, sugar, catsup, garlic salt and Worcestershire sauce. Add frankfurters and simmer for 40 minutes. Serve in chafing dish. May be prepared ahead. Serves 20.
In a mixing bowl, dissolve yeast in warm milk. Stir in sugar, half the flour and the salt. Beat until smooth. Add egg and shortening. Beat in the rest of the flour until smooth. Cover with a cloth and let rise in a warm place for 30 minutes or until dough is double in size. Grease 12 large muffin cups. Stir down the dough. Spoon dough into muffin cups, filling them half full. Allow to rise for 30 minutes. Bake for 15 minutes at 400°.
Heat unit until margarine and mustard are dissolved. Spread over chicken. Bake at 450° for 15 minutes, then bake at 350° for 1 1/2 hours.
Saute garlic and sweet basil in olive oil. Add tomatoes and water. Add salt and pepper. Cook for 20 minutes, then add chickpeas. Cook for 1/2 hour. Cook any kind of small macaroni separately. Drain macaroni and add to soup mixture. Serve with Romano or Parmesan cheese.
Saute ham, onion and hot pepper sauce in oil over moderate heat for 3 to 5 minutes, stirring frequently, until onion is soft but not browned. Add remaining ingredients. Heat. Serves 8.
Combine above ingredients. Heat in 350° oven until warm or brown on top. Serve with crackers of your choice.
Preheat oven to 325°. Mix cream cheese, 1/2 cup sugar and egg with electric mixer until smooth. Pour in crust and bake 25 minutes. Blend sour cream, 1/4 cup sugar and vanilla, pour over first layer and return to the oven. Bake another 15 minutes. Chill and serve.
Sift flour, soda, ginger and salt; set aside. Heat the molasses and butter until lukewarm. Pour in buttermilk and slightly beaten egg. Beat thoroughly. Add the raisins and nuts to flour mixture and stir in molasses only until blended. Drop into buttered muffin pans, 3/4 full. Sprinkle top with cinnamon and sugar (1/2 teaspoon cinnamon and 1/2 cup sugar). Bake at 325° for about 25 minutes.
Combine first 4 ingredients in a small bowl; mix well. Cover and chill thoroughly. Arrange zucchini slices on a serving platter. Top each slice with 1 teaspoon of a chilled mixture. Top each canape with 1 shrimp. Garnish with dill sprigs, if desired.
Mix all the ingredients and pour into dish with butter (extra) on the bottom of dish. Put Ritz cracker (crumb on top). No changes. Do not cover. Bake at 350° for 1 hour.
Brush each breast with lemon juice. Put 3/4-inch cube butter on each piece. Sprinkle with onion. Fold and fasten with toothpicks. Roll in flour, salt and pepper. Mix egg and milk and roll pieces in it. Dip in cracker crumbs. Chill 1 hour. Cook in butter. Cook first side 10 to 12 minutes, second side 5 to 7 minutes.
Brown hamburger. Add rest of ingredients. Bake at 400° for 30 minutes.
Combine all ingredients by hand or food processor. Can store in air tight container in fridge for up to one month. Tastes better next day. Makes great filling for rolled stuffed chicken breasts.
Mix and shape patties. Wrap bacon around (close bacon ends with toothpick). Broil until well done. Yield: 6 patties.
Preheat oven to 350°. Pan spray small casserole. Rinse and drain salmon. Remove bones. Heat milk and crumble bread into it. Stir. Stir in salt and salmon. Beat egg white until stiff; fold into salmon mixture. Pour into casserole and bake 30 minutes. Serves 4.
Mix all ingredients except tomato and onion. Spoon into 9-inch pie plate or quiche dish. Bake at 350° for 20 to 25 minutes or until lightly browned. Sprinkle with tomatoes and onions. Can be served with crackers. Makes 2 1/2 cups.
Have horseradish and cream cheese at room temperature. Blend all ingredients and shape in a ball. Cover with shredded dried beef (shred with scissors).
Mix dry ingredients well; mix together the water, oil, vanilla (and honey, if used) and add to the dry ingredients. Bake in a large 10 x 14-inch loaf cake pan in 275° oven for 1 hour. Stir every 20 minutes. Add the raisins and dates last 20 minutes.
Whether received as gifts or nurtured from scratch, brandied fruit starters are making their way into thousands of Southern kitchens. Our Brandied Fruit Starter can be served atop pound cake or ice cream and used to bake our Friendship Cake (recipe follows). The starter should last indefinitely if handled properly. Use clean equipment and keep it covered.
Combine 3 cups flour and the rest of the dry ingredients. Heat liquids in microwave oven to 125°. Add heated liquids to dry mixture and beat well. Stir in the rest of the flour (1 1/2 to 2 cups) to make a thick batter. Pour into 2 glass loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops of dough with cornmeal and cover. Let rise in a warm place for 45 minutes. Microwave each loaf on High power for 6 1/2 minutes (no longer). Turn a half of turn after 3 minutes. Surface of loaf will be moist, flat and pale in color. Allow to rest 5 minutes before removing from pan. Slice thin and toast.
Combine potatoes, water, onions, carrots, salt and pepper. Bring to a boil. Simmer 10 minutes, then stir in fish. Cook, covered, for 10 minutes. Stir in 4 cups of milk and evaporated milk until smooth. Blend remaining milk with flour and stir into chowder. Cook until thick and bubbly. Garnish with parsley before serving. Serves 12.
Saute onion and pepper in butter; add remaining ingredients except cheese and mix well. Pour into casserole dish. Bake 45 to 55 minutes at 325°. Ten minutes before done, add cheese and complete baking.
Combine lettuce and spinach and place on chilled salad plates. Drizzle lightly with ribbon of vinaigrette. Divide cashews, onion and pear among the plates. Pass remaining vinaigrette dressing at table. Serves 4 to 6.
Brown beef (drain). Add onions, taco seasoning, garlic powder, salt, pepper and picante sauce. Mix well and let simmer about 5 minutes. Layer casserole with chips, meat mixture, corn, beans and chili. Top with cheese. Bake at 350° for about 30 minutes.
Cut wieners into bite sized pieces; mix together with other ingredients. Heat in crock-pot on low for 4 to 6 hours.
Mix together and pour into 3 floured pans. Bake for 20 to 25 minutes at 350°.
Mix cake mix (reserve 1 cup for topping) with 1/2 cup margarine and 1 egg. Pour into 9 x 13-inch cake pan.
Preheat oven to 350°. Melt butter in a 9 x 13 x 2-inch baking dish. Add graham cracker crumbs to melted butter. Press evenly in bottom of dish. Layer chocolate chips, coconut flakes, chopped nuts and sweetened condensed milk. Bake in a preheated oven for 30 minutes or until edge turns slightly brown. Makes 24 servings.
Mix oil, sugar and eggs. Add flour, salt and soda. Add vanilla, apples and nuts. Before baking, sprinkle sugar and cinnamon on top. Bake 40 minutes in a 9 x 13-inch loaf pan at 350°.
Chop ham. In separate bowl mix soup and milk together and add ham. Cook noodles as directed, drain and add to mixture. Place in a 2-quart casserole dish. Top with cheese and bake for 30 to 40 minutes on 375°.
Bake at 375° for 1 hour. Serves 8 to 10 people.
Mix all together. Roll into balls size of extra big marbles. Place on lightly greased cookie sheet. Press with fork. Bake at 350° for 8 minutes or until brown around edge. Makes 3 dozen.
In large covered dish, put layer of chops and onions, chops and onions. Keep alternating and cover with soy sauce to the top. Cover and refrigerate overnight. Cook next day on grill.
Stir all ingredients together in a 1-pint bowl. Open a seam of your pet's bedding item and insert the herbs. Re-sew the seam. The herbs should repel fleas. Yields 1 cup.
Cook spaghetti. Mix all other ingredients in a bowl. Add cooked spaghetti. Pour into pie plate (8 or 9-inch). Bake at 350° for 30 to 40 minutes.
Combine all ingredients except confectioners sugar. Mix well until thoroughly blended. Refrigerate 30 minutes. Roll dough into balls, 1 1/4-inches in diameter. Place 1-inch apart on an ungreased cookie sheet. Bake at 375° for 15 to 20 minutes, until cookies are set, but not brown. Let stand 1 minute before removing from cookie sheet. Remove to wire rack; cool slightly. Roll on sugar while still warm. Cool completely. Freezes well.
Cook celery a little before adding to other ingredients. Combine all ingredients. Cook on high 45 minutes. Cook on low 4 to 5 hours.
Pour dressing over potatoes. Cover and refrigerate 1 hour. Add remaining ingredients and lightly mix together. Serves 8. Contains 75 calories.
Put ingredients in large bowl. Toss until all are mixed and covered. Chill and serve.
Season chicken with salt and pepper. Brown in butter 15 minutes. Arrange chicken in shallow roasting pan. In same skillet, combine soup and wine; stir until smooth. Add remaining ingredients; heat to boiling point. Pour sauce over chicken.
In a small bowl, mix together beans and salsa. Place a medium non-stick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half circle. Continue to cook until eggs are set.
Mix cake mix, eggs, buttermilk, oil and soda together and beat until smooth. Bake in 3 layers for 25 minutes in 350° oven. Remove from oven and cool.
Mix ingredients well, forming a mixture like biscuit dough. Roll into circles about the size of a dinner plate (1/4-inch thick). Deep fry until golden or cook in skillet. Oil should be hot (about 350°). Cooked bread is about 3/4 inch thick.
Combine all ingredients in large bowl and refrigerate overnight. Put into greased 9 x 13-inch shallow pan. Cover for first part of baking. Bake at 350° for 1 to 1 1/2 hours.
Roll dough very thin. Roll like jellyroll, cut in thin strips. Shake out on board or table to dry. Maybe cooked fresh or dry. Can be frozen.
In a small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until the mixture is very hot. Do not boil. Remove from heat. Add chocolate, chocolate bar pieces and liqueur. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle.
Melt chocolate chips and Fluff and butter together over low heat. Add oatmeal, nuts and vanilla. Press this over the bottom of the pie shell. Pour over this the vanilla pudding and cherry pie filling mixed together into a marble effect. Cool in refrigerator. Sprinkle with crumbs.
Add 1 egg and oil to cake mix. Mix well (will be dry). Press on bottom of 9 x 13-inch cake pan. Cream the cream cheese with sugar. Add 3 eggs and rest of the cake mix. Add milk, vanilla and lemon juice; beat until smooth. Pour into crust and bake 55 minutes at 325°. When cool, top with cherry pie filling and Cool Whip before serving, if desired.
Cook sausage. Beat eggs. Add milk, mustard and salt. Layer bread, sausage and eggs. Add cheese on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Combine sugar, salt, shortening and milk. Set aside. Combine eggs, milk, yeast (dissolved in 1/4 cup warm water). Add 6 cups flour. Mix all together; let rise until double. Punch down and knead. Shape into rolls.	Let rise again in pan that has been well greased.	Bake at 350° until golden brown.
Bring sugar and butter to a boil; boil 1 to 2 minutes. Place graham crackers on cookie sheet as close as possible. Sprinkle with chopped nuts. Pour sugar and butter mixture over graham crackers. Bake for 10 minutes only at 350°.
Pour boiling water over oatmeal and margarine. Let stand 10 minutes. Add remaining ingredients, reserving a 1 cup chocolate chips and the nuts. Mix well and pour into greased 13 x 9-inch pan. Sprinkle nuts and remaining chocolate chips on top of batter. Bake at 350° for 25 to 30 minutes.
Place potatoes and onion in microwave dish. Cover with plastic wrap; cook for 3 to 4 minutes only. In medium bowl, pour milk, cheese, soup and 1/2 stick melted butter or oleo. Stir together. Sprinkle salt and pepper in soup mixture and pour over potatoes. Add grated Cheddar cheese. Re-cover with plastic wrap. Cook in microwave for 4 to 5 minutes.
Place zucchini and onions in pan, cover with water and boil for 5 minutes. Drain. Mix the soup and sour cream; add to onions and zucchini. Mix stuffing with the melted margarine. Line the bottom of a 13 x 9-inch pan with 2/3 of the stuffing mix. Add the zucchini and onions; cover with the remaining stuffing. Bake at 350° for 35 to 40 minutes.
Place sliced potatoes in bottom of baking dish. Slice onions over potatoes. Spread hamburger over onions. Pour soup over top. Bake at 350 for 45 minutes.
Soak bread in water 2 to 3 minutes, then squeeze out moisture. Combine soaked bread with remaining ingredients, mixing well. Form into small balls (about 20). Bake for 20 to 25 minutes in a 375° oven. Add to spaghetti sauce; continue cooking for about 30 minutes more.
Mix Danish dessert and cool. Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan. Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese. Mix all white mixtures together. Mix strawberries in cooled Danish dessert. Put following layers in pan: layer of cake, white mixture and strawberry mixture.
Cook carrots for 20 minutes; drain. Mix remaining ingredients. Cut carrots and mix all. Best served at room temperature. Travels well to picnics, etc.
Combine ingredients in order. Bake at 325° for 20 to 35 minutes.
Soak liver 30 minutes before cooking in salt water. Rinse well. Dip in flour and place in iron skillet which has been preheated with shortening. Brown on both sides. Add slices of onion to top of liver and pour 3 cups of water over. Turn heat to simmer liver and onions; cook until onions are done and you have a good thick brown gravy.
Fry bacon until very brown. Remove and drain. Brown onions slightly. Add sugar, vinegar and flour to the grease. Mix well. Gradually stir in water. Cook until mixture thickens slightly, but is not stiff. Pour over potatoes and crumbled bacon.
Brown onions in oil. Add water, bouillon, cauliflower and spices. Cook. Just before serving, add noodles and cook until they're tender. Add cheese and stir to melt. Add milk when done and serve. (This soup is best when served freshly made.)
Preheat oven to 350°. Separate 2 eggs and beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until stiff and glossy. Stir into bowl 1 cup sugar, cake flour, salt and baking powder. Pour in Wesson oil, milk and vanilla. Beat 1 minute at medium speed. Add another 1/2 cup milk and egg yolks. Beat 1 minute. Fold in meringue and mixture into batter. Pour into greased and floured pan. Bake 40 to 45 minutes.
Mix ingredients in order given. Bake in 375° oven for 35 to 40 minutes or when knife comes out clean in center.
Mix all together in a large container. Use 1/2 cup mixture to 1 cup hot water for 1 serving. Dry mixture placed in a pretty jar makes a great gift.
Melt butter; add flour and dry seasonings. Mix together. Add scalded milk gradually and cook, stirring constantly, until thick. Add corn,	egg and Worcestershire sauce. Pour into buttered 1 1/2 quart casserole. Cover with crumbs. Bake at 325° for 30 minutes or until crumbs are brown.
Sprinkle chicken with Accent and salt. Brown in margarine in skillet (large). Add onion, spices, orange juice and rind. Cover and simmer 20 minutes. Add walnuts and cranberries. Sprinkle sugar on top. (Be careful not to burn). Stir occasionally as it simmers, uncovered, 10 minutes. Serve with rice.
Cook chicken; cut into bite-size pieces. Cook rice as directed (I use 5 minute kind). Mix together with soup. Heat and serve.
Mix all together and put half in pan. Spread 1 1/2 cups red raspberry jam over and put the rest of dough over. Bake for 15 minutes at 350° or until done.
Mix all ingredients, then add chopped nuts and cherries. Bake at 350° in a tube pan for 1 hour or in a Bundt pan for 50 minutes. While warm make a drizzle with cherry juice and confectioners sugar; drizzle over cake.
Combine beef, salt, pepper and Italian herbs until well blended. Divide into 4 portions and shape into flat, round cakes.
Boil squash until tender; drain. Combine chopped onion, mayonnaise, 1 cup cheese, salt, pepper and oleo; mix well. Pour in cooked squash and mix. Pour into buttered casserole. Cover with cracker crumbs and remaining 1/4 cup cheese. Bake at 375° until cheese is melted and brown.
Boil butter, salt, milk, sugar, chocolate chips and vanilla for 8 minutes. Remove from heat. Beat in Marshmallow Creme and nuts. Spread in buttered dish. Yields 5 pounds.
Put frozen juices in large bowl. Stir in sherbet and soda. Add to keep cold.
Boil and drain lima beans. Dice celery and pickles. Slice onions. In a bowl, mix pickles, onions, celery, sour cream, mayo, lemon juice and mustard. Pour over lima beans; mix together. Refrigerate overnight, tightly covered. Delicious!
Add sour cream to melted butter. Stir in flour. Mix in grated cheese. Fill 4 tiny muffin pans sprayed well with Pam. Bake at 400° for 15 to 20 minutes.
Mix apples and sugar together. Let stand 1 hour. Mix oil and egg together. Sift remaining ingredients. Combine all ingredients. Pour into a greased and floured loaf pan. Bake 1 hour at 325°.
Preheat oven to 200°. Beat eggs with cream and honey in large bowl. Dip 4 slices of bread into mixture to coat thoroughly; transfer to plate.
Combine all ingredients and stir until flour is moistened. Drop by tablespoons on a greased baking sheet. Bake at 450° for 10 minutes. Makes about 1 dozen.
Mix all ingredients together in a crock-pot and simmer on high for 3 to 4 hours.
Combine ground beef, onion mix and 1 tablespoon Worcestershire sauce. Shape into balls. Bake at 350° for 15 minutes.
Boil duck until done. Mix rice with broth; mix to both cans of soup. Mix well. Place rice mix into casserole dish. Place duck on top of rice. (Be sure to remove duck from broth.) Bake in oven (350°) until rice is done. Enjoy!