HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients; add honey, onion and lemon juice. Beat with electric mixer. Add oil very slowly, beating constantly to make an emulsion. Add vinegar. As the mixture becomes thick, continue to beat for a few minutes after the last of the oil is added. Chill. Will keep very well in refrigerator for several months. Makes 1 1/2 cups.
The day before, cook unpeeled potatoes in salted water with basil leaves. Drain and refrigerate. The next day, peel and shred in a 9 x 13-inch greased pan.
Brown vegetables; add seasonings and put in casserole dish. Sprinkle with breadcrumbs and cheese over top. Bake at 350° until cheese melts.
Put half of mixture on bottom of rolls. Put on ham and Swiss cheese. Top with bread. Put mixture on top of rolls and heat to melt cheese.
Preheat oven to 350 degrees. Cook noodles according to package directions. In a medium skillet over medium-high heat, brown ground beef with onion, garlic and green bell pepper. Drain excess fat. Stir in noodles, pepperoni, pizza sauce and milk; mix well. Pour this mixture into a 2 quart casserole dish. Bake for 20 minutes, top with cheese, then bake 5 to 10 minutes more.
Preheat oven to 350°. Prepare cake mix according to package directions, substituting 1/3 cup squeeze margarine for oil. Reserve one cup of batter. Pour remaining batter into 12 cup greased and floured Bundt pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer. Blend in eggs; pour over batter in pan. Spoon reserved batter over cream cheese mixture. Bake one hour. Cool. Combine 2 tablespoons margarine, chocolate and corn syrup in small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.
Preheat oven to 300° to 325°. Grease and flour tube pan. Mix cake mix, sugar, oil, eggs, sour cream and vanilla well. Mix brown sugar and cinnamon well and set aside. Pour some batter in pan. Sprinkle some sugar/cinnamon mixture over batter. Pour more batter, sprinkle mixture. Repeat. Bake 1 hour. Cool; remove from pan.
Beat until foamy the eggs, oil, sugar and vanilla. Sift together the flour, soda, cinnamon, nutmeg, baking powder and salt. Add to foamy mixture the zucchini and pineapple. Add to flour mixture the nuts and raisins. Mix well and pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes. Turn onto rack to cool.
Preheat oven to 375°. Cream margarine; mix in sweetener, water and vanilla extract. To this mixture add the beaten egg. Sift flour, baking soda and salt together. Stir into mixture. Mix in chocolate bits and nuts. Drop by spoon onto greased cookie sheet. Bake from 10 to 12 minutes.
Mix eggs, milk and salt. Dip each slice of bread into mixture. Brown both sides in butter or other fat on hot griddle. Serve hot with maple syrup, jelly or honey.
Sift together the flour, salt, cocoa and baking powder. Add the melted margarine, sugar and eggs. Pour into an 8 x 8 x 2-inch microwave baking dish that has been greased. Cover tightly with Saran Wrap. Microwave 9 minutes on High or until brownies rise in pan. Sprinkle with powdered sugar when cooled; cut into squares. Makes 12 to 15 (1-inch) brownies.
In skillet, add shortening. Skillet must be hot. Flour steak strips. Brown on both sides, 1 to 2 minutes. In a 9 x 13 x 2-inch pan, add other ingredients. Cover and bake 3 hours at 300°. Stir often.
Fillet any catfish that are very large; wash and pat dry. Pepper lightly. Mix cornmeal and salt; combine egg and milk. Dip fish in egg mixture and then in cornmeal. Heat 1/2-inch oil in a heavy skillet to 370°. Fry fish about 5 minutes on each side until golden brown. Drain on paper towels and serve immediately. Serves 6.
Preheat oven to 325°. Place the sugar, 2 tablespoons butter and onions in a heavy skillet over medium heat. Stir onions to coat them with sugar and butter. Cook, uncovered, for 5 minutes. Onions should turn translucent without coloring. Remove onions from skillet and set aside. Melt the remaining butter in the skillet over high heat; brown pork loin on all sides. Transfer the pork loin to a baking pan; sprinkle with pepper, garlic salt and rosemary. Surround the loin with the onions. Place in oven; bake for 1 hour. Remove from oven; transfer to warm platter. Surround the loin with the onions; top with the blackberries on top of the hot onions.
Cook and drain broccoli. Grease casserole dish. Then make layers of broccoli and cheese. Pour milk over broccoli and cheese. Sprinkle crackers over broccoli and cheese, then drizzle melted butter over broccoli and cheese and over the crackers. Bake 20 to 30 minutes at 350°. Uncover and brown lightly.
Heat deep frypan and add oil. Add meat and brown well. Sprinkle with garlic, if desired. Add onion, cabbage and bell pepper. Stir. Add tomatoes, salt, pepper, Accent and water. Stir well. Cover and simmer about 15 minutes. Serve over rice or potatoes. You may add soy sauce if desired.
Beat eggs, syrup, sugar, oleo, vanilla, salt and pecans. Pour into unbaked pastry shell. Bake for 45 minutes in 425° oven.
Beat light. Roll with hands or drop on greased cookie sheet. Bake at 350° until edges start to turn brown.
Grease a medium size baking dish. Beat eggs in a large bowl. Add sugar, cinnamon, salt and vanilla. Add melted butter and milk. Halve each biscuit and place in baking dish, brown sides up. Pour mixture over biscuits, then sprinkle with a little more sugar and cinnamon. Bake in a 350° oven for about 30 minutes. Serve warm.
Steam shrimp until almost cooked (will turn light orange). In a pan saute, with extra virgin olive oil, all chopped garlic to taste (don't worry if it browns). Add 4 tablespoons of shrimp broth, salt and spices. Reduce. Add shrimp to pan. Add 1 or 2 tablespoons of butter, 2 tablespoons of broth and 1/2 glass of beer. Reduce. Add, right before serving, more broth and beer to taste. Let bubble. Throw in 2 more tablespoons of butter. Serve over 3 or 4 medallions of hot French bread. Laugh all the way to the next cardiovascular surgeon.
Blend soup, milk and dash of pepper. In a 1 1/2-quart casserole dish, arrange alternate layers of potatoes, onion, soup mixture and cheese. Dot with butter; sprinkle with paprika. Cover; bake at 375° for 1 hour. Uncover and bake 15 minutes longer, or until done.
Cook carrots in salted water until tender; drain. Layer carrots, green pepper and onion in dish. Blend sugar, soup, oil, vinegar, mustard, Worcestershire and salt to taste. Pour over vegetables. Cover dish tightly. Refrigerate at least overnight or up to 1 week. Remove carrots with slotted spoon to serve.
Mix and pour into pie shell. Bake at 375° for 35 minutes or until firm.
Mix together. Bake in a greased 9 x 13-inch pan at 375° until done, 20 to 25 minutes.
Combine all the ingredients together. Spread in a 9 x 13-inch baking casserole dish. Bake for 30 minutes at 350°.
Mix all ingredients. Place in a large casserole dish or roaster with cover. Bake at 250° for 5 hours.
Beat eggs. Add milk, salt and mustard. Layer bread and cheese in a casserole, ending with bread. Pour egg mixture over. Let stand in refrigerator for at least 10 hours, or overnight. Bake approximately 1 hour at 275°. Bake in a pan of water (have casserole room temperature before baking).
Mix flour, 1 teaspoon salt and pepper; rub on the meat. Melt shortening in a large skillet and brown meat over medium heat slowly. Drain off fat and add water and vinegar. Cover and simmer until tender, 2 1/2 to 3 hours, adding a little water, if necessary.
Put all ingredients in a small bowl and blend well. This will stay fresh in refrigerator for weeks.
Soften almond bark on top of double boiler. When softened, stir in all other ingredients. Spoon 1 heaping teaspoonful at a time onto wax paper. Leave on paper for 2 hours and refrigerate.
In a medium-size bowl, combine the soy sauce, sherry, vinegar and ginger. Add the steak and toss well to coat.
Cream Margarine and Sugar together. Add Eggs one at a time, beat well. Sift Flour, Salt and Baking Soda together. Add alternately to creamed mixture with Sour Cream. Add Vanilla and beat well. Fold in the Coconut. Pour in a well greased and floured Bundt or Tube pan. Bake in preheated oven 300 degrees for 1-1/2 hours or until done.
Combine flour, sugar and lemon peel in bowl. Cut in margarine until crumbly. Spread in greased 10 1/2 x 15 1/2-inch pan. Pat down. Bake 20 to 25 minutes at 350° or until light brown.
Pour the club soda into a large bowl. Drop the Milk of Magnesia tablet into the club soda and let it sit overnight to dissolve. Place the cookie sheet on a flat surface, then pour in 1/4 inch of preservative solution. Place newspaper clippings in liquid and let set until thoroughly saturated. Remove clippings and lay them out to dry on a flat surface. Makes 1 quart. This preservative will prevent any clippings from turning yellow as long as the clipping is kept out of direct sunlight.
In a large skillet brown ground beef, onion and bell pepper. Drain. Stir in pizza sauce and soup. Blend well. Stir in water and pepperoni. Bring to a boil. Stir in uncooked noodles. Cover. Cook over medium heat until pasta is tender, stirring frequently. Uncover. Cook additional 5 to 10 minutes. Remove from heat. Sprinkle with cheese. Yields 5 (1 cup) servings.
In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.
Trim excess fat from pork chops. Mix salt, pepper and garlic in a bowl. Rub on pork chops. Heat oil in a large skillet and brown chops on both sides. Add tomato sauce, green pepper, mushrooms, oregano and tomato juice to skillet. Stir. Cover and cook over low heat for about 30 minutes. (If you add sausage, brown it in a separate pan and drain. Add to skillet during the last 10 minutes of cooking.) Serves 4.
Mix condensed milk and frozen lemonade together until well blended. Fold in Cool Whip. Put in graham cracker crust. Freeze until ready to serve. Take out of freezer 5 minutes before serving. Makes 2 pies.
Mix flour, nuts and margarine and spread on bottom of 13 x 9-inch pan. Bake at 375° about 15 minutes or until crusty. Cream cream cheese and sugar and blend in 6 ounces whipped topping. Pour onto cooled crust.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook without stirring to 260° or until mixture hardens in ice cold water.
Pour oil in large skillet; add chopped onion and pepper. Cook until tender and slightly brown; add all other ingredients, continue cooking until bubbly. Remove from heat; pour in baking dish and bake at 350° for 45 minutes to 1 hour. I use a large black skillet to brown peppers and onions, then add other ingredients and bake in same skillet.
Mix together rice, cream of chicken, cream of mushroom soup and water. Pour into 9 x 13-inch baking dish. Sprinkle seasoned salt over cut up chicken to taste and lay on top of mixture. Sprinkle onion soup mix over chicken. Cover with foil and bake at 350° for 2 hours. Serve hot.
Melt one stick of oleo in a 13 x 9 x 2-inch pan. Make layers of ingredients in the following order: graham cracker crumbs, coconut, chocolate chips, butterscotch chips, nuts and Eagle Brand milk. Bake at 350° for 30 minutes. Cut in 2-inch squares.
Fry and cool bacon. Chop into pieces and set aside. Beat egg, sugar, mustard and vinegar together. Stir into bacon and bacon grease; cook until thick. Pour over lettuce while hot and stir until lettuce is wilted.
Mix frozen vegetables, Cheez Whiz, uncooked rice, soup, onions, etc. Put in buttered casserole dish. Cover with foil. Bake at 350° for 1 hour.
Prepare mixture of milk, eggs, pepper and salt (for dipping bread). Heat griddle. Dip and cook all bread (French bread style and on one side only). Turn bread over, placing ham and cheese slices on cooked side. Add second slice (placing cooked side down against ham and cheese). Finish cooking, turning sandwich over to cook on both sides. When done, garnish with powdered sugar. Serve sandwiches hot.
Add soda to flour. Cream butter and sugar; add eggs and beat. Add flour and soda; beat. Add sour cream. Preheat oven to 350°. Fill muffin cups little over 1/2 full. Bake 25 minutes. Check before removing from oven.
Begin by buying the freshest 1 pound lump crab meat available, then handle the mixing so very gently in order not to break up the lumps. Beat egg, Worcestershire sauce, lemon juice, seasoning, parsley flakes, dry mustard, mayonnaise and salad dressing. Break bread into small pieces and, along with the crab meat, gently fold into the egg-spice mixture. Shape into slightly flattened patties and chill. Fry or broil until golden brown on each side and serve. Yields approximately 6 (3 1/4 ounce) crab cakes.
Mix all ingredients together. Place in buttered baking dish. Bake in 350 degree oven for 30 minutes.
Combine 3 cups milk and maple syrup in saucepan and place over medium heat. Heat until just boiling. Add butter. Combine cornmeal, ginger and nutmeg in separate bowl. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes. Fold in currants. Spoon mixture into buttered 2-quart casserole. Pour remaining 1 cup milk over pudding. Do not stir. Bake at 300° for 2 1/2 hours or until all the milk has been absorbed and top is golden brown. Top with ice cream.
Brown ground meat and drain; add Italian seasoning. Add tomato sauce plus 3/4 can of water, tomato paste and sugar. Simmer on low. Boil noodles until done; drain and separate. Layer mixture of sauce, noodles, and cheese. Sprinkle more Italian seasoning and Parmesan cheese on top for extra flavor. Bake at 375° 30 to 40 minutes.
Soak clay cooking pot and lid in warm water for 15 minutes. Place ground beef, green pepper, onion, celery and garlic in pot. Cover with water-soaked lid. Cook on High in microwave for 6 minutes. Drain off excess liquid. Sprinkle noodles on meat mixture. Stir together in a bowl the chili powder, paprika, salt, tomato soup, mushroom soup, mushrooms and water. Pour mixture over meat and noodles. Re-cover and microwave on High for 10 minutes, then on 50% power for 15 to 18 minutes or until noodles are cooked. Sprinkle cheese on top and cover. Let stand for 5 minutes.
Saute mushrooms in butter until tender. Add flour and stir until smooth. Add milk and seasonings. Cook until thickened, stirring constantly. Remove from heat.
Mix cream cheese, minced onion, Worcestershire sauce and mayonnaise; chill. Mix cocktail sauce and chili sauce and put on top of cream cheese mixture. Rinse and drain minced clams; put on top of sauce mixture. Chill for 1 to 2 hours and serve with crackers.
Combine all ingredients and spread on muffin halves. Freeze on cookie sheet and then put in plastic bag to store. To serve, heat about 10 minutes at 350° and cut into fourths. Very tasty.
Set power on High. In micro-safe dish, heat onions, covered, for 4 1/2 to 5 1/2 minutes. Stir in salt, basil and pepper. In small bowl, melt butter; stir in bread crumbs and paprika. In 2-quart casserole dish, alternately layer half the tomatoes, onions and cheese; top with remaining tomatoes, onions and cheese. Place bread crumb mixture on top and cook, covered, on High for 10 to 12 minutes. Standing time 5 minutes.
Soften yeast in water, add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. Be sure the dish is as big as the starter expands. Let set at room temperature stirring once or twice a day for 3 days. The starter will work and have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used.
Mix well together. Bake at 350° for 25 minutes. Dust with 10x sugar.
Combine meats, onion, bread crumbs, parsley, salt, pepper, garlic powder, Worcestershire sauce, egg and milk.
Put cranberries and apple through food chopper. Use coarse blade. Quarter orange and lemon, do not remove skin. Do remove seeds. Put through food chopper. Use fine blade. Add with sugar to apple/cranberry mixture and blend well. Chill several hours before serving with meat, fish or poultry. Makes 3 cups.
In large glass bowl, layer fruit, one at a time. Whip together cream cheese, prepared Dream Whip and packets of Equal. Spread whipped mixture over fruit and top with pecans.
Pour 1 can beans in buttered baking dish. Combine sugar and mustard; sprinkle half on beans. Add other can of beans; add remaining sugar and mustard. Place bacon and catsup on beans. Bake at 325° for 2 1/2 hours.
Mix sugar, potato flour and warm water; let Starter stand out of refrigerator 8 to 12 hours, until very bubbly.
Cream shortening, butter and sugar. Add eggs, one at a time. Add vanilla, almond and lemon. Then add flour. Pour into tube pan and bake at 300° for 1 hour.
Lightly whisk eggs in a medium bowl. Add sugar, corn syrup, vanilla and melted butter. Stir with a wooden spoon to combine well. Stir in pecans. Pour filling into unbaked pie shell. Bake in a preheated 350° oven 45 to 55 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack. Yield: 1 pie, 6 to 8 servings.
Cream butter and sugars. Add eggs and vanilla. Mix flour, ground oatmeal (measure out 5 cups, then grind), salt, baking powder and baking soda. Add flour-oatmeal mixture to butter mixture. Add chips and ground Hershey bar. Three cups nuts may be added, if desired. Shape into the size of golf ball and place 2 inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix flour and baking soda; set aside. In medium bowl cream shortening and peanut butter until well blended. Add sugars; beat until fluffy. Beat in egg. Stir in flour mixture until well blended. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned.
Drain juice from cherries and add to other juices. Add sugar and bring to a rapid boil. Pour this hot mixture over jello and gelatine; congeal. You may wish to add nuts, coconut, marshmallows, etc.
Bake cake as directed on box. Pour batter into a 9 x 13-inch pan or 2 layer pans sprayed with nonstick spray. When cake is done, break half into punch bowl. Make pudding mix with milk; pour half of it over broken cake. Add pie filling, pineapple and half the bananas. Mix whipped topping and nuts; put half of this over the bananas. Repeat layers, ending with topping-nut mixture. Decorate with cherries on top. Refrigerate at least 4 hours. This amount amply serves 25 people. For smaller amount, halve the recipe.
Mix ground beef with bread crumbs and milk. Make into balls and brown. After meatballs are brown, place in casserole and pour sauce over it. Bake in oven at 350° for 45 minutes to 1 hour.
Cut cake into small slices and place in dessert dish. Mix cream cheese and powdered sugar in a separate bowl. In another bowl, mix Dream Whip according to instructions. Mix sugar and cream cheese with Dream Whip. Pour mixture on top of cake. Cover with cherries.
With a fork, cream the cream cheese. Add the remaining ingredients, reserving 1 cup of pecans. Mix well by hand. Let the mixture harden in the refrigerator for 45 minutes. Remove and shape into one large or two small balls. Roll in the reserved pecans. Serve with crackers.
Cream butter and sugar. Add eggs, salt and flour, then flavoring. Bake at 325° for about 45 minutes.
Remove skins and cut potatoes into small, bite-size pieces. Saute onion in margarine. Remove from heat. Stir in soup, sour cream and cheese. Pour over potatoes. Mix well. Turn into a 13 x 9-inch baking dish. Cover and refrigerate overnight. Sprinkle with corn flakes and margarine. Bake at 350° for 1 hour.
For crust, cook spaghetti according to the package directions, except omit the cooking oil and salt. Drain well. Meanwhile, in a small mixing bowl stir together the 2 egg whites, the parmesan cheese, and margarine. Stir into the hot cooked spaghetti. Spray a 9 inch pie plate with nonstick coating. Arrange spaghetti mixture evenly in the bottom and up the sides of the pie plate. In another bowl, stir together the remaining 2 egg whites and the drained cottage cheese. Spread cottage cheese mixture over the crust. Set aside. In a large skillet cook the meat, onion, and green pepper till meat is brown. Drain off fat. Stir in the tomato sauce, Italian seasoning, and salt. Heat through. Spoon over cottage cheese mixture in crust. Bake in a 350 degree oven for 20 minutes. Sprinkle with the mozzarella cheese. Bake about 5 minutes more or till the cheese melts and the crust is set. Let stand 5 minutes. Cut into wedges. Makes 5 servings.
The front of today's Paul's Place in Weldon was the front of the shower house in old Kernville. It was moved when the water began rising from the dam.
Prepare rice (instructions on box). Put rice on bottom of 9 x 13-inch pan. Next add chicken or turkey, then broccoli. Add Cheddar cheese and last 2 cans of cream of chicken soup. Bake, uncovered, at 350° for 45 minutes.
Mix salt and flour with pastry cutter or two knives. Cut in margarine until fine crumbs form. Sprinkle water over flour mixture while tossing with fork to blend well. Press dough firmly into ball. On lightly floured surface, roll out 12-inch circle. Fit into 9-inch pie pan.
Mix all ingredients. Shape into cakes and fry in margarine until brown, turning once. Serve hot.
In a pan, fry pork, beef or chicken; drain fat. Finish frying with garlic, ginger, soy sauce, salt and pepper. Set aside. In a large bowl combine cabbage and chives. Add meat mixture, a little more salt, pepper and soy sauce, if desired. Place this mixture in egg roll and roll up, using water to close egg roll tight. Deep fry 1 minute and serve hot.
Blend the cream cheese and mayonnaise together. Add other ingredients; mix well. Chill before serving.
Dissolve jello in boiling water. Stir until completely dissolved. Fold in pineapple, bananas, nuts and strawberries. Pour half of mixture into square 9 x 9-inch pan and let congeal. When solid, spread sour cream over it and pour the remaining half of jello mixture over sour cream and chill until solid.
Wash broccoli. Place broccoli and 1/2 stock in large kettle. Bring to a boil, reduce heat and cover. Simmer 7 minutes or until tender. Remove broccoli. Add the remaining stock, milk, salt, cheese and pepper. Bring to a boil over medium heat. Stir. Stir in cream, cheese, butter and broccoli. Heat until the cheese melts, but do not boil. To make thick, add 4 to 5 tablespoons cornstarch.
Mix all ingredients in casserole dish. Top with crushed Ritz crackers and dot with butter. Bake in 350° oven for 15 to 20 minutes, until cheese melts.
Place tomatoes in unbaked shell. Mix remaining ingredients together and pour over tomatoes. Place unbaked pie crust on top of pie and bake at 425° for about 60 minutes.
Combine in Ziploc bag the last 4 ingredients. Melt the margarine in a large baking dish. Rinse and drain the potatoes. Shake the potatoes in "flour mixture." Place in baking dish and bake at 350° for about 20 minutes on each side.
Put in 9-inch deep pie crust (baked). Bake at 350° for 35 to 40 minutes.
Put cream and sugar in 4-quart bowl. Microwave on High for 13 minutes. Quickly add pecans, margarine and vanilla; stir. Spoon onto a sheet of foil.
Beat eggs. Add sugar gradually while still beating. Gradually add oil. Mix together all dry ingredients and add alternately with zucchini to egg mixture. Add nuts and vanilla after final addition. Bake in greased and floured bread pans at 350° for 1 hour. Cool in pan 10 minutes and then remove from pan and continue cooling on rack.
On a large platter or in a 9 x 13 x 2-inch or larger dish, arrange the following ingredients in order: spinach, water chestnuts, celery and onions. Spread mayonnaise over top. Sprinkle with sugar. Place in refrigerator overnight! Arrange avocado and tomato slices in alternate rows. Top with crumbled bacon, then Parmesan cheese. Cut through all layers to serve. Serves 8.