HumbleIntelligence/food-ner-1-Million huggingface dataset:
Defrost and drain vegetables. Mix with stuffing and egg. Put half into baking dish (about 8 x 8-inch or 2-quart round), sprayed with nonstick cooking spray. Spread on 1/2 can soup and 1/2 of onions. Add remaining vegetables, soup and onions. Bake, covered, 45 to 60 minutes at 350°. Serves 8.
Beat butter, sugar and vanilla until light and fluffy. Add sifted flour and nuts. Blend well; chill dough.
Cook spaghetti. Brown hamburger. Put spaghetti on bottom of 9 x 13-inch pan. Add 1 package Cheddar and Mozzarella cheese. Add mushrooms. Spread sauce and hamburger over mushrooms. Add remaining package Cheddar cheese on top. Bake 40 minutes at 400°.
Mix all ingredients together. Cut 2 peppers in half, seeds removed. Parboil 15 minutes and drain. Stuff with salad mixture. Pour tomato juice around pepper. Bake 350-375° for 20 minutes. If dry add more juice. Serving 2.
In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving. Yield: about 1 1/2 cups.
Put into bottom of quart jar. Fill with sliced pickles, peeled or unpeeled (don't slice too thin). Then add more dill and onion on top. Fill can with following Hot Vinegar Mixture.
Chop fine the cucumbers, onions and peppers. Salt to taste. Cover with water; let stand overnight. Next morning, drain and add remaining ingredients. Cook for about 1 hour on medium heat. Place in jars and seal.
Bring first 3 ingredients to a boil. Then add sauteed hamburger. Simmer 15 minutes. Do not add any other seasonings.
Dust chicken with flour, dip into an egg wash made by beating eggs with milk, then dip in cornmeal. Heat oil in large skillet. Fry chicken until golden brown, 5 to 7 minutes on each side. Put a ham slice on top of each chicken breast, then turn carefully so that ham is underneath. Lower heat and cook 5 minutes more. Remove chicken from pan and keep warm. Add chicken stock and coffee to the same pan and reduce by half. Stir in butter and cream, lower heat and cook until thickened. Stir in scallions, season to taste. Place chicken, ham side up, on plates and top with ham gravy. Serve with grits and okra.
Combine garlic with salt. Saute onion in oil for 5 minutes. Add garlic, salt and ground beef. Cook 10 minutes, stirring frequently. Add remaining ingredients. Simmer over low heat, stirring occasionally, 1 hour. Serves 4.
Mix well and place in 3 (9-inch) pans. Bake at 350° for 30 minutes.
Combine cushaw, sugar and salt. Add remaining ingredients. Bake at 425° for 30 minutes. Reduce heat to 350° for 15 minutes or until knife inserted comes out clean. Do not overbake. Makes 2 (9-inch) deep dish pies.
In skillet add drippings. Heat the drippings. Stir in the flour. Cook and stir until brown. Add the water, beaten egg, salt and pepper. Stir to right thickness.
In a saucepan, boil the water with 1 tsp. baking soda. Pour mixture over nuts and dates; set aside. Cream together mayonnaise and sugar, then add cocoa. Add to nuts and dates. Gradually add flour, beating well after each addition. Add vanilla and stir well. Bake at 350° for 40-45 minutes.
Proof yeast with water; set aside 5 minutes. Scald milk with sugar and butter mixture. Cool to lukewarm. Place milk mixture in large mixing bowl, cool lukewarm. Add 3 cups flour, salt and yeast mixture. Blend until smooth paste. Add eggs to make batter. Add rest of flour to form dough. Knead 8 to 10 minutes until smooth; sit in warm place, covered, at 80° to 90° until double in size. Divide dough in 4 to make large loaves. Shape, place in greased loaf pan; allow to rise. Bake at 350° for 20 or 30 minutes. While hot, brush with milk and melted butter mixture.
Prepare macaroni and cheese as directed on package. Add peas, ham and milk. Mix well.
Preheat oven to 350°. Mix sugars with oil; blend well. Add eggs and mix. Add zucchini and mix well. Add vanilla and sifted dry ingredients; blend well. Add nuts and raisins. Pour batter into 2 loaf pans (7 3/8 x 3 5/8 x 2 1/4-inches) greased. Bake 45 minutes; test with toothpick. Let set 10 minutes before removing from pans.
Wash sausage, cut up into small pieces and brown in frying pan. Set aside. In large dish, combine all ingredients and mix well. Add sausage. Bake in oven at 350° for 2 hours longer for thicker sauce (stir occasionally). Delicious!!!!
Heat oven to 350°. Mix all ingredients in 1 1/2-quart casserole bowl. Cut margarine in pats. Bake, uncovered, for 1 hour.
Saute all vegetables in margarine until tender, about 10 minutes. Add whipping cream, evaporated milk, cornstarch, garlic powder, Tony's, and crawfish tails. Cook until thickened. Place in uncooked pie shell. Cover with second pie shell and bake at 350° until golden brown, about 40 minutes.
Combine sugar, brown sugar, flour and cinnamon. Cut in cold butter. Top with walnuts. Sprinkle over pie. Bake 10 to 15 minutes longer.
Put turkey legs in roasting pan and cook in 350° oven until golden brown. Remove from oven; set aside to cool. Cook and stir sausage in 4-quart Dutch oven until brown. Remove from pan with slotted spoon onto plate and blot with paper towels. Pour off all fat. Trim meat from turkey bones and cut into bite size pieces. Return sausage, turkey pieces to Dutch oven and add water, onion, celery, basil, Tabasco and bay leaf. Cover and simmer until turkey is tender, about 1 1/2 hours. Now add tomatoes, corn and carrots. Break tomatoes up by hand. Heat to boiling; reduce heat; cover and simmer until vegetables are tender, about 20 to 25 minutes; remove bay leaf. Can serve as is, or if thickening is desired, use cornstarch and water.
Beat until smooth. Spread over cream cheese layer. Spread with remainder of large carton Cool Whip. If desired, top with chopped nuts or grated chocolate.
Brown the onion with the ground chuck. Mix all ingredients and place in large pot. Cook at low heat overnight or 4 hours at high heat. Serves 8.
Dip chicken into flour mixed with salt. Fry in hot fat until brown. Remove chicken to 3-quart casserole. Add onion to fat; saute until golden and tender. Add celery and next 6 ingredients; pour over chicken. Chill.
Mix all ingredients well. Roll into balls about the size of marbles. Bake at 400° for 10 minutes or until brown. Keep warm. Makes about 190 balls.
Mix butter, the sugars, vanilla and pudding. Mix. Beat in eggs. Gradually add flour and baking soda. After mixed, add chips. Bake on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
In saucepan, mix first 4 ingredients. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes. Stir small amounts of hot mixture into egg yolks, then return to hot mixture. Bring to boil and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread Meringue over filling. Bake in moderate oven at 350° for 12 to 15 minutes. Cool before serving.
Brown and drain meat. Melt cheese in crock-pot or boiler. Mix all ingredients. Heat thoroughly. Serve with nacho chips.
Cube bread; put in bottom of casserole. Put meat on next, then potatoes. Put cheese and margarine on top. Mix eggs, milk and seasonings; pour over this. Refrigerate overnight. Bake at 350°.
Brown beef in butter. Add soup, 1 3/4 cups water and mushrooms. Simmer 40 minutes or until beef is tender. Stir in flour, blended with sour cream and remaining water. Bring to boiling, then simmer, stirring constantly until sauce is thickened. Cook noodles and mix with stroganoff.
Melt butter or oleo in large skillet. Saute onion and bell pepper until onion is translucent. Add sliced potatoes; cook until soft, but not mushy.
Grind shrimp up coarsely in grinder or processor; add onion and remaining dry ingredients. Add olive oil to shrimp, combine mixture and form patties. May be baked, fried or frozen for later use.
Mix well. Pour in a greased baking pan. Bake at 350° for 45 minutes or until it's done.
Prepare separately yellow cake mix, adding flavoring, and the vanilla pie filling mix. Bake cake per the directions on the box. When cake is cool, spread mix between the layers. Frost, if you like, with fluffy white frosting and top with additional crushed pineapple.
Mix all ingredients and bake in preheated oven at 350° for 30 minutes in 9 x 13-inch pan.
In a large bowl, sift flour, baking powder and salt. Add sugar and cocoa. Blend well. With a pastry blender, cut in shortening until evenly distributed. Put in a large, airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 17 cups of Brownie Mix.
Heat 1/4 cup Crisco shortening or oil to 365° in electric skillet or on medium-high heat in heavy skillet. Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and 1 tablespoon melted shortening. Stir just until dry ingredients are moistened. Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately. Makes 6 servings.
Combine vanilla pudding mix and milk in bowl. Beat well. Dissolve gelatin in boiling water. Stir in frozen strawberries until separated and partially thawed.
Dilute cheese soup with 1/4 cup bean liquid and pour over beans. Stir in 1/2 can onions. Bake at 350° for 30 minutes. Remove from oven and sprinkle the rest of the onions on top. Bake 10 to 15 minutes longer.
Preheat oven to 350°. Grease a Bundt pan well. Combine cake mix, pumpkin, oil, light brown sugar, water and spices in electric mixer bowl and beat at medium speed 1 minute. Add eggs, one at a time, and beat after each egg another full minute. Pour half of batter into prepared Bundt pan. Top with praline mixture made by combining chopped nuts, dark brown sugar and butter. Bake at 350° for 1 hour. May be frozen. Thaw at least 1 hour before serving.
Mix all ingredients except nuts, vanilla and cream of tartar in deep Corningware casserole over moderate heat to "boil" while stirring for one minute. Remove from heat; add and blend vanilla and cream of tartar. Quickly add nuts, turning over with spatula to coat. Pour out onto wax paper-covered surface and separate. Allow to "dry" and store in an airtight container.
Combine eggs, flour and milk; beat lightly with egg beater. Should be lumpy. Heat butter in 11 or 12-inch cast-iron skillet until foamy. Remove from heat, quickly add batter. Cut apple into 1/4-inch slices, toss in juice and sugar, arrange in pinwheel in pancake before or during baking. Bake 25 minutes or until brown at 425°. Sprinkle with confectioners sugar or jam.
Wash and scald. Cut away hard stem or bruised places and quarter tomatoes. Simmer until soft. Stir occasionally. Put through sieve fine enough to remove seeds. Bring juice to boiling and pour immediately into sterilized Kerr jars filling to within 1/4-inch of top. Add 1 teaspoon salt to each quart of juice. Put on heated caps and bands firmly tight. Process 15 minutes in boiling water bath.
Beat eggs well. Add oil and cake mix. Add jello (dry). Add apricot nectar and lemon extract. Bake in a 10-inch tube pan at 300° for 1 hour. While hot and still in pan, glaze with 1 cup powdered sugar, 1 teaspoon nectar and juice of 1 lemon, mixed.
Mix all ingredients together, diluting soup with 1 can water for each soup. Pour in casserole dish and bake at 350° for 1 1/2 hours.
Bone and halve chicken breasts; remove skin. Cut each breast half into 6 to 8 pieces, about 1 1/2 inches square. Combine bread crumbs, cheese, thyme, basil and salt on wax paper. Dip chicken nuggets in melted butter, then in crumb mixture. Place in single layer on foil-lined cookie sheets. Bake in a hot (400°) oven for 10 minutes.
First, put 2 pieces of bread in toaster. Next, spread butter on them. Then mix about 2 teaspoons sugar and 1/4 teaspoon cinnamon. With a spoon, spread it on the bread. Last, put the bread in the microwave for 20 seconds on High.
Combine dry ingredients. Set aside. In a cup, put shortening, orange juice and rind (chopped) and fill with boiling water to make 3/4 cup. Stir into dry ingredients. Bake in an ungreased loaf pan at 350° for 50 to 55 minutes. May add orange juice to make a thinner batter.
Mix berries, sugar and flour. Fill pie shell. Sprinkle with peel and juice. Dot with oleo. Put top crust on; rub milk on top. Make slits. Bake at 400° for 40 minutes.
Brown beef and onions with spices. Brown nest of vermicelli on each side of heavy large skillet or electric skillet. Add tomatoes and enough water to cover vermicelli and meat. Cook until water is absorbed and vermicelli is tender, about 20 to 30 minutes.
Combine cranberries and sugar. Mix well to dissolve sugar. Drain well and reserve liquid from oranges and pineapple. Add oranges, pineapple, coconut and banana to cranberries. Sprinkle gelatin over 3/4 cup of combined juices to soften. Place over medium heat, stirring to dissolve. Add fruit. Fold whipped cream into fruit. Put in dish and chill until firm.
Wash raisins in hot water and drain. Cream shortening and sugar. Add beaten eggs and milk. Combine with oatmeal and raisins. Mix well. Add flour, soda, salt and spices. Beat thoroughly. Drop on greased cookie sheet. Bake in preheated oven at 400° for 10 to 12 minutes.
Melt margarine in rectangular pan in oven. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin side down in pan. Bake 35 minutes in 425° oven. Turn; bake about 15 minutes or until done.
Preheat oven to 375°. Cook noodles as label directs; drain. In skillet, in 1 tablespoon butter, saute beef until browned. Stir in tomato sauce. Remove from heat. Combine cottage cheese and next 4 ingredients.
Combine shrimp, eggs, apple and green pepper with lemon juice and mayonnaise and mix well. Serve on crisp lettuce. Garnish with paprika.
Drain juice from pears. Heat 1 cup of juice (if not one cup, add water to make 1 cup) to boiling point. Pour over jello and stir. Cool, but do not let set. Mix cheese and 1 tablespoon cream; add jello and beat with electric mixer until blended. Chill until partly thickened. Fold in mashed pears and Dream Whip or whipped cream.
Melt butter; stir in flour, salt and sugar. Add milk gradually. Stirring, cook over medium heat until thickened. When it boils, it is thickened. Stir in corn and eggs. Pour into a greased casserole. Set in shallow pan of hot water. Bake 15 minutes at 375°, then 30 minutes at 350°. Check; if knife placed into the center comes out clean and middle is firm, it is done. It usually takes at least 1 hour.
Bring the butter and water to a boil. Add the flour; stir until mixture forms a ball. Remove from heat. Add the eggs; beat in one at a time. Beat until smooth. Drop onto cookie sheet, using about 1/4 cup for each puff.
Mix all ingredients; add water (a little at a time, until mixture is soft). Form meatballs and place on a greased cookie sheet. Bake at 350° for 20 minutes. Then turn over and bake another 20 minutes.
Mash cheese in bowl with mixing fork. Beat in butter, cream and add egg yolk. Knead in flour. Form into ball. Wrap in wax paper and chill until firm. Roll out to 1/4 inch. Cut into 1 1/2-inch rounds. Brush with egg and bake at 425° for 10 to 15 minutes. These can be baked, frozen and reheated for 5 minutes.
Cream butter thoroughly. Add sugar and beat well. Add eggs one at a time. Add vanilla. Sift flour with baking powder and salt. Add sifted dry ingredients gradually, beating well. Spread in a large 11 x 17-inch greased pan, saving a little more than a cup of batter. Spread cherry pie filling to within half-inch from edges of pan. Place remaining dough by spoonfuls over the cherry filling. Bake at 350° for about 45 minutes. When cooked, sprinkle with powdered sugar. Makes about 30 slices.
Blend with mixer on medium speed until foamy. Chill 24 hours. Sprinkle with nutmeg.
Mix meat and barbecue sauce. Press biscuits into muffin pan, making cups. Spoon meat mixture into each cup and sprinkle with cheese. Bake at 350° until biscuits brown.
Mix butter and sugar, stir in flour. Mix thoroughly with hands. Chill dough. Roll out 1/3 to 1/2 inch thick. Cut into fancy shapes. Flute edges by pinching between fingers. Place on ungreased baking sheet. Bake at 300° about 20 minutes. Do not let brown. Yields about 2 dozen cookies.
Let cream cheese soften. Spread cream cheese on tortillas. Sprinkle chopped olives over cheese. Roll tortillas. Slice tortillas. Serve with picante sauce.
Mix cake according to package directions. Put equal amounts of batter in two 8-inch cake pans. Bake at 350° about 15 minutes or until springs back. Cool in pans.
Sift dry ingredients together to remove lumps. Pour cold water into mixture. Cook in microwave until boiling, 2 to 3 minutes. Pour in cold milk. Can add butter, if desired. Spoon over toast or biscuits.
Soak eggplant in salt water 1 hour. Rinse. Beat egg and milk together and pour over eggplant and let stand a few minutes. Drain. Coat with flour and fry until brown in hot oil. Drain.
In small saucepan, melt butter, peel, onion and dill. Add oranges. Heat. Cook carrots until tender. Combine with sauce. Sprinkle with cashews. Serves 6.
Wash and cut wings into 1 to 1 1/2-inch pieces crosswise. Stir bacon in Dutch oven over high heat. When fat from bacon starts to melt, add onion. Cook until glossy, stirring. Add turkey, salt and pepper. Stir 2 minutes over high heat. Add carrots, celery and water. Bring to a boil, reduce heat and simmer, covered, for 2 hours. Add undrained corn; cook 30 minutes. Mix half and half with flour in a small bowl. Add 1/2 cup hot chowder; mix well. Continue adding chowder in small amounts and mixing until flour completely dissolves with no lumps. Stir into chowder. Simmer, stirring occasionally, for 15 minutes. Serve garnished with parsley.
Add Italian seasoning and salt to each layer. Cook zucchini until half done. Brown the hamburger and drain. Layer zucchini in a buttered casserole dish. Next, layer mushrooms, cheese and hamburger; repeat. Cover with tomato sauce. Bake in 350° oven until it bubbles.
Mix first 3 ingredients together and then add Bisquick. Drop by small teaspoon on lightly greased cookie sheet. Bake 8 to 10 minutes at 400°.
Grind together the cranberries and oranges. Add sugar and nuts. In a separate dish, dissolve Jell-O in boiling water. Combine cranberry mixture and Jell-O. Chill.
Cover each chicken breast half with 1 slice of ham and 1 slice of cheese. Put about 1 tablespoon of stuffing in the center of each. Roll up and secure with a toothpick. Place rolled up chicken breasts in a greased casserole. Combine soup and sour cream, mixing well, and pour over chicken. Bake in 350° oven for 1 to 1 1/2 hours, basting occasionally.
Combine everything except pecans. Stir until well blended. Stir in pecans. Pour into unbaked crust. Bake at 350° for 50 to 55 minutes. Makes one 9-inch pie.
Mix together the limeade and sweetened condensed milk. After mixed well, fold Cool Whip. Place in graham cracker crust and chill in refrigerator. Great after a heavy meal, light and refreshing.
Mix picante sauce, peach preserves and mustard. Pour over cream cheese. Serve with different kinds of crackers.
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar coated and no wet syrup. Pour and spread over ungreased cookie sheet. Bake at 350° for 30 minutes, stirring at 5 minute intervals. Then bake 2 hours at 200°, stirring, or until done.
Brown meat in heavy pot. Add salt and pepper to taste, tomatoes, water, onion soup, sugars, cabbage and lemon juice. Cover and simmer 2 hours. If desired, more lemon juice or sugar may be added. Cabbage will not be mushy due to lemon juice and tomato. This is very good with corn bread.
Combine apples, 1 cup of sugar, 4 tablespoons of flour, cinnamon, 1/2 teaspoon salt and water. Put into a 9 x 13-inch pan and dot with butter. Beat together 1 cup of flour, 1 cup of sugar, baking powder, 1/2 teaspoon salt, butter and eggs. Drop by spoonfuls on apple mixture. Bake at 375° for 35 to 45 minutes.
Add sugar and oil; mix well. Add pumpkin and eggs. In a separate bowl, mix all the dry ingredients. Combine the 2 mixtures. Add nuts. Pour into 2 ungreased loaf pans. Bake at 350° for about 1 hour. Eat one; freeze one.
Melt butter. Add flour and milk. Boil, then remove from heat. Add beaten egg yolks, stirring fast. Mix all together and bake.
Boil apple juice; add sugar. Stir until dissolved. Add cranberries and apples. Simmer 10 minutes. Add oranges and peel. Stir. Chill. Can be made ahead and refrigerated.
My mother did not have time to make thin lefse, living on a large farm. She made thick lefse called potato cakes and we loved them. So here goes! I'll try to remember.
Cook ingredients until thick. Pour mixture into pie shells. Bake at 350° for about 30 minutes.
Cream butter until very light in color. Gradually add sugar. Add eggs, one at a time, until well mixed. Sift flour, baking powder and soda together. Add flour alternately with buttermilk to butter mixture. Add vanilla. Fold in with a large spoon. Pour into 3 (9-inch) greased and floured cake pans. Bake at 375° for about 20 minutes. Let layers cool completely before frosting. Use the recipe for Lemon Frosting to frost this cake. When cool and icing is made, spread on layers and sprinkle on coconut.
Mix marshmallows, pecans and pineapple; stir in sauce. Mix cream cheese that has been whipped with juice of pineapple. Let stand overnight. Fold in cream that has been whipped. Put in paper cupcake cups. Garnish with cherry, half pecan or something of your choice. Place in freezer and serve as needed.
Mix milk, cream, sugar, salt, and vanilla. Heat to lukewarm and add junkets. Mix well. Pour in freezer and allow to stand for five minutes before freezing. Add any fruit desired prior to pouring into freezer.
Peel potatoes and slice medium thin. Melt butter on high heat. Stir in flour and seasoning. Add cold milk, then cook on medium until sauce begins to thicken. Turn to low and stir occasionally until sauce is thick. Then stir in cheese. In 3-quart casserole, alternate layers of potatoes and ham. Pour sauce over this and bake, uncovered, for 1 to 1 1/2 hours at 375°.
Whip cream cheese, garlic and ginger. Spread generously and evenly on roast beef slice and roll up lengthwise. Wrap rolls in foil and freeze for at least 30 minutes. Remove from freezer and immediately cut into 1-inch wide slices. Garnish with green olive or cut pickle chunk. Attach with cellophane tipped toothpick. Makes 36 spirals.
Cut steak into small cubes. Flour and brown in large boiler in about 1/4 cup oil. Add a small amount of flour to absorb the remaining oil; brown. Then add enough water to fill boiler half full; add potatoes, chopped onion and sliced carrots. Cook slow for 2 hours or until meat and potatoes are tender. Add water whenever needed.
In a heavy pot mix sugar and flour, gradually add in eggs and milk. Add water and vanilla and heat just until hot (do not boil). Pour into freezer can and finish filling with milk. Makes 1 gallon.
Cook the grits in water, milk and salt. When thick, remove from the heat. Add the cheese, butter and Tabasco. Beat the eggs and gradually add the hot grits. Pour in a 1 1/2-quart greased casserole dish. Bake in a 350° oven for 30 minutes or until top is brown (can be fixed 24 hours ahead and brought to room temperature before baking).
Mix together cake mix, sour cream, and eggs. Set aside. Mix together brown sugar and cinnamon. Put half the cake mixture in a pan, sprinkle brown sugar mixture over top. Then put the rest of the cake mixture on top. Swirl the mix in the pan with a knife. Bake at 350 for 20 to 30 minutes or until done. Mix last three ingredients and pour over hot cake.
In a blender, blend chocolate chips and coffee until chocolate is melted. Add eggs and rum and blend until smooth. In a chilled bowl, whip 1 cup heavy cream until it holds stiff peaks; fold into chocolate mixture. Transfer to dessert glasses and chill for 30 minutes. Garnish with extra whipped cream and chocolate shavings. Serves 4. (Recipe can not be doubled.)
Combine cheese, fruit and nuts and form into a bowl. Roll in additional chopped pecans. Makes a ball the size of a grapefruit.