HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice pickles. Layer with ice in ice chest or crock. Let set one day. Drain. Layer pickles, spices, garlic and sugar. Pour Tabasco and vinegar over layers. Cover and let set for three days, stirring once a day. Pack into jars. No processing necessary.
Mix Veg-All, soups and 1 1/2 cans of chicken broth (saved from cooked chicken). Line dish with cut-up chicken (bite size pieces) and pour all other ingredients over chicken. For crust, mix together flour, milk, water, margarine and pepper and pour over chicken. Bake at 325° for 45 minutes.
Mix stuffing, corn bread, celery, and onion together. Mix in broth until mixture is moist.
Combine all ingredients in a medium bowl. Serve salad in tomato cups or on a bed of romaine lettuce. Serves 4.
Boil chicken breasts in water with garlic salt. Cook broccoli in a small amount of salted water, just until bright green, but not mushy. Line bottom of casserole dish with broccoli. Cut chicken in chunks and place on top of broccoli. Mix soup, cheese, mayonnaise and lemon juice thoroughly. Pour over chicken and broccoli. Top with bread crumbs or crushed Ritz crackers. Bake at 350° for 25 minutes or until hot.
Sift flour and cut in shortening until very fine crumbs. Add rest of ingredients and work until dough leaves sides of bowl. Divide into sections. Roll out on granulated sugar. Cut in squares and fill with filling of choice. Bake at 325° for 15 minutes or until nice and brown.
Combine all ingredients and keep in a tightly covered jar. Use as you would instant tea. Very good hot!
Mix egg, milk, vanilla, cinnamon and sugar. Dip bread in batter; cook in hot skillet with butter. Syrup is not needed.
In skillet, brown together the oil, garlic buds, tomatoes, garlic powder and onion. Add meat and other ingredients; cook until vegetables are done. Serve with fine spaghetti or rice.
Mix 3/4 cup sugar and 1 teaspoon cinnamon. Put in plastic bag. Pinch each biscuit into 4 pieces. Put into bag and shake until well coated.
Soak wheat for 10 to 12 minutes in cold water. Squeeze water out; place in refrigerator. Wash all greens; dry, slice and dice. Mix spices with juice of lemons and oil. Chop tomatoes. Add all ingredients to wheat; mix thoroughly. Serve with romaine lettuce, toasted pita bread, etc.
Put half of Smokies, potatoes and onion in crock-pot. Sprinkle with salt and pepper and half the shredded Cheddar. Spoon 1 can cream of mushroom soup on these ingredients. Repeat with remaining half of ingredients. Sprinkle with paprika. Cover and cook on low 8 to 10 hours (or High 4 hours).
Combine flour, oats, salt, cinnamon, nutmeg, cloves and baking soda. Set aside. Cream margarine. Add egg, vanilla, apple juice concentrate and Sugar Twin. Stir in flour mixture to blend. Add diced apples, nuts and raisins. Spray an 8 x 12-inch baking dish with Pam. Add batter, spreading evenly. Bake 25 to 30 minutes at 350°.
Cook broccoli as directed on package. Melt cheese in double boiler. Drain broccoli and add to melted cheese. Saute onion and celery in butter until golden brown. Add to cheese mixture. Add soup and blend all. Some Ro-Tel tomatoes with green chilies may be added for spice.
Place Doritos on a pizza pan. Grate the cheese and sprinkle on top of Doritos. Sprinkle with chili powder. Top with chopped hot peppers. Heat under broiler until cheese melts. Serve warm.
Cook fresh broccoli in boiling salted water until tender-crisp. Drain and chop coarsely. (Cook frozen broccoli as directed on package and then drain.) Make white sauce by blending butter, flour, chicken stock base and salt. Add milk and cook until thickened. Make stuffing according to package directions, adding nuts if desired. Mix. Put broccoli into greased 2-quart casserole dish. Pour white sauce over and top with stuffing. Press down slightly. Bake at 400° for 20 to 25 minutes.
Fry bacon in skillet until crisp. Remove from pan. Drain on paper towels, then crumble and set aside. Slice onions and separate into rings and cook in bacon drippings until tender but NOT brown. Stir in brown sugar, mustard, garlic powder, salt, and vinegar. Cover and simmer 20 minutes. Drain butter, lima, and kidney beans. Combined with baked beans, onion mixture, and bacon into a three quart casserole dish. Bake at 350 degrees for about one hour.
Mix all ingredients. Make patties. Broil in oven. Melt grated mixed Mozzarella and mild Cheddar on top. Cooking time: approximately 35 minutes.
Cook pasta in a large pot of boiling water. Meanwhile, melt butter in a large skillet. Add shrimp, mushrooms and garlic. Cook over medium-high heat, stirring often, until shrimp are cooked, about 5 minutes. Place linguini in a serving bowl. Pour shrimp mixture over the linguini. Sprinkle with the cheese, salt and pepper. Toss well. Serve immediately. Serves 3 to 4.
Place ham in baking pan. Pour Coke over ham, place pineapple and cherries around over ham, using toothpicks to hold in place. Pour some of the pineapple and cherry juice over ham. Sprinkle with brown sugar. Bake at lowest oven setting overnight. I usually put mine on about 11pm and take it out first thing Christmas morning.
Mix all ingredients together well, except pie shells. Pour into pie shells. Bake at 350° for 30 to 45 minutes.
In a small mixer bowl, beat the cream cheese with an electric mixer until fluffy. Add sour cream and 2 tablespoons brown sugar; beat until smooth. Reserve 1 strawberry for garnish. Halve remaining berries and arrange evenly in the bottom of a shallow 8-inch broiler-proof dish. Spoon the cream cheese mixture over berries. Sieve the 1/4 cup brown sugar evenly over cream cheese mixture. Broil 4 to 5 inches from heat for 1 to 2 minutes, or until sugar turns golden brown. Slice reserved berry; arrange atop dessert. Serve immediately. Serves 8.
Keep popped corn warm in a slow oven (300°). Combine sugar, Karo, water, salt and vinegar. Cook to 250°; add the vanilla. Pour syrup slowly over warm corn. Stir slowly and gently. Butter hands and make into balls. Wrap in wax paper.
Beat egg with milk. Mix cornstarch and sugar together and add milk and egg. Cook, stirring constantly. Bring to boil and cook just a few minutes. Remove from stove and cool slightly. Add vinegar and vanilla. (Be sure to cool as vinegar tends to curdle if hot.) Refrigerate before using with fruit. Will keep a week in fridge.
Melt chocolate morsels and add milk. Add nuts and candied fruit. Pour into greased 8 x 8 inch pan. Let set and cut, delicious!
Mix flour and butter until crumbly. Stir in pecans. Press into a 9 x 13-inch pan for bottom crust. Bake in a 375° oven for 10 to 12 minutes. Cool.
Brown sausage and drain. Combine milk, eggs, salt and mustard. Put buttered bread into greased 9 x 13-inch pan. Crumble layers of sausage and cheese over bread; repeat layering. Pour milk mixture over all. Put in refrigerator overnight. Bake about 45 minutes at 375°. Bacon may be used; more eggs may be used.
Preheat oven to 350°. Coarsely chop ham, broccoli, onion and parsley. Mix all ingredients except crescent rolls and set aside. Arrange crescent triangles in a circle on a 13-inch baking stone with bases overlapping in center and points to the outside. Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center. Bake 20 to 25 minutes or until golden brown.
Mix first 5 ingredients for 6 minutes with electric mixer. Pour into well-greased and floured 9 x 13-inch pan. Bake in a 350° oven for 35 minutes. Bake 45 minutes if using a Bundt pan.
Cream cheese should be soft; blend well with sweetened condensed milk. (You can use more than 4 tablespoons of milk, depending on how sweet you want it.) Drain juice from canned fruit well (use fruits in their own juices). Blend all ingredients together in a dish. Keep in refrigerator.
Cook sugar and milk to soft ball stage. Add dates and cook 4 minutes longer. Remove from stove and add nuts and butter. Beat until creamy. Then roll out on a damp cloth and wrap in a roll. Slice when ready to serve.
Stir together by hand. Drop by tablespoonfuls in hot shortening. Brown on both sides.
Heat oven to 400°. Grease 10 x 1 1/2-inch glass pie plate. In skillet, cook onions and margarine until light brown. Sprinkle tuna, 1 cup of cheese and onions in pie plate. Beat eggs, milk, baking mix and pepper in blender or with wire whisk 1 minute. Pour into pie plate or square dish. Bake 25 to 30 minutes or until knife inserted comes out clean. Top with tomato slices and remaining cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cook 5 minutes, then serve.
Peel and slice potatoes. Boil until tender. Place about half the potatoes in the bottom of a casserole dish. Put about half the cheese, half the milk and half the soup on top. Then make second layer the same way. Place the strips of cheese on top of the layered ingredients. Bake at 350° for 10 to 15 minutes.
Combine grits and water and cook slow about 25 or 30 minutes, stirring occasionally. As soon as this begins to thicken, stir in the remaining ingredients. Pour into casserole and bake 1 hour at 350°. Makes large amount.
Add the first 4 ingredients together in medium saucepan. Begin cooking on medium heat. Meanwhile, put a cube of ice in water in small bowl. Also, prepare a platter or cake pan with butter or lay out plastic wrap for the drop method. Stir while cooking. When candy forms a soft ball in ice water, add last 4 ingredients, stirring quickly. Remove from heat. Quickly drop from spoon (to look like round cookies) or pour all in a cake pan and cut when cooled. If you have a large family, it's best to double this recipe.
Put all ingredients, except vanilla and pecans in a large iron skillet. Cook and stir until sugar is dissolved. Let come to a full boil. Boil for 1 1/2 minutes. Remove from heat. Stir occasionally. Add vanilla and nuts. Let cool until ready to drop by teaspoonfuls onto greased waxed paper.
Cook squash and onion in water until tender and almost dry. Add margarine and mash. Add eggs, milk, sugar, crackers, salt and pepper; mix well. Add cheese. Pour into buttered casserole dish. Add the 1/4 cup crumbs and some pats of margarine. Cook at 350° for 1/2 hour. Let stay in oven until crumbs are browned. Serves 6 or more.
Cook beef in small amount of lard for 10 to 15 minutes; add onions and garlic continuing to cook. Season to taste with salt, red pepper and chili powder; add tomato paste. Cook until all ingredients are done. Let meat set for a few minutes; remove fat from top. Make a mush by pouring boiling water over cornmeal; season to taste. Spread mush over shucks. Place thick line of meat in center of mush and roll up. Place in large cooker or Dutch oven. Pour in 3 cups boiling water. Cover and cook slowly for 3 hours.
Grate vegetables. Add sugar to mayonnaise and vinegar. Pour over cabbage, carrots and onion and let sit in refrigerator for a couple of hours.
Trim excess fat from meat. Combine all ingredients and pour over beef in heavy pan. Cover and cook slowly 4 hours, stirring occasionally. When thoroughly cooked, remove any remaining fat. Separate beef by shredding in sauce. Serve on buns.
Combine egg, sugar, milk and shortening. Mix well and pour into waxed paper, lined 8-inch square pan. Sprinkle with mixture of 1/4 cup brown sugar, 1 teaspoon cinnamon and 1 tablespoon flour evenly over dough. Bake 20 to 25 minutes.
Cook bacon until crisp, then drain and crumble. Brown the ground beef with the onion added. Saute until the onion is tender. Drain. Mix the catsup, salt, brown sugar, mustard and vinegar. Combine beans, meats and catsup mixture in a greased 2-quart baking dish and bake at 350° for 50 minutes.
Put oatmeal, boiling water and oleo in bowl. Cover and let stand 20 minutes. Do not stir. Add salt, soda, cinnamon, nutmeg, vanilla, sugar, brown sugar, eggs and flour. Mix slowly. Pour in greased and floured oblong pan. Bake at 350° for 25 to 30 minutes. Add icing. Return to oven until topping bubbles and is brown.
Boil squash, salt and onion until tender. Put in pepper and cheese and mix. Put into casserole; add cracker crumbs and bake at 325° for 45 minutes.
Saute onion with butter. Add bacon and brown with garlic clove. Add MBT beef and simmer (approximately 15 to 20 minutes). Beat eggs. Toss all ingredients with cooked spaghetti. Sprinkle with parsley and cheese. Enjoy.
In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in the garlic, peppers and celery; cook for 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yields 6 to 8 servings (2 1/2 quarts).
Brown beef and drain. Add sauce and onions. Separate biscuits and place one in each of 12 ungreased muffin cups, pressing dough up the sides of the edge of the cup. Spoon meat into cups; add dash of Mexican hot sauce. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes until biscuits are browned.
In 6-quart saucepan, brown roast on all sides. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low; cover. Cook 2 hours. Add vegetables. Cover; cook 45 minutes or until meat and vegetables are fork-tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with parsley, if desired. Yields 8 servings.
Mix melted butter, milk, eggs, vanilla and sugar. Break up slices of bread and place in a 9 x 13-inch buttered pan. Pour the mixture over bread. Bake at 350° for 45 minutes to 1 hour.
Cream Crisco, sugars and eggs. Sift flour, soda, baking powder and salt. Slowly add to creamed mixture. Add vanilla, chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 15 minutes.
Cut butter into flour and nuts until well blended. Put into 9 x 13-inch pan and bake at 350° for 15 minutes; cool. Combine cream cheese, 10x and 1 cup Cool Whip. Spread over cool crust. Cook puddings with 3 cups milk just until boiling. Spread on cream cheese layer.
Put milk, sweetener and orange juice concentrate or fruit in blender. Blend while adding ice cubes, one at a time.
Scald the milk. Add sugar, fat and salt; let cool until lukewarm. Add yeast, dissolved in 1/4 cup water. Mix with enough flour to make a soft dough that can be handled. Knead lightly a few minutes to obtain a smooth surface. Place dough in well-greased bowl. Cover with cloth. Place bowl in warm area; allow to rise until dough has doubled in size. Shape into rolls; place in greased pan. Allow to rise. Bake at 375° for 15 to 20 minutes.
Preheat oven to 425°. In a large mixing bowl, cut butter or shortening into flour with fork or pastry blender until crumbly. Stir in milk until just sticking in one ball (sometimes takes less milk). Turn onto floured board and knead 10 to 12 times. Roll or press the dough to 3/4-inch thick and cut with biscuit cutters. Place on ungreased cookie sheet and bake 10 to 12 minutes or until lightly browned on top. Yields 4 servings.
Take 2 pieces of bread, put peanut butter on it, then put jelly on it. Put 2 pieces together, then you put it in your mouth and bite down and chew and swallow.
Preheat the oven to 350°. Combine crab meat, shrimp, mayonnaise, green peppers, celery, onion, salt, pepper, Tabasco and Worcestershire sauces. Place in a buttered casserole. Top with chips and bake for 20 to 25 minutes. Serves 6 to 8.
Cream together shortening and sugar. Beat eggs until lemon colored. Add to creamed mixture. Sift flour, salt and soda together. Add to creamed mixture with orange juice. Add coconut and drop by teaspoonfuls on greased baking sheet. Bake 10 to 12 minutes at 375°.
Prepare cake mix according to package directions; pour into 13 x 9 x 2-inch pan. Bake as directed. Remove from oven; sprinkle with coconut while warm. Bring sugar and milk to a boil, stirring constantly. Cook for 1 minute. Remove from heat; spoon over warm cake.
Layer first 4 ingredients. Spread and seal with mayonnaise, then top with sugar, Parmesan cheese and bacon in that order. Seal with aluminum foil and refrigerate overnight or for 12 hours. Serve as is; do not stir. This will last for 2 to 3 days if refrigerated.
Cook all ingredients until small amount forms a ball in cup of cold water. Beat egg whites. Test syrup; if forms ball in cup of cold water, pour 1/2 syrup mixture over egg whites. Cook remaining syrup until small amount forms hard ball in cup of cold water. Continue beating first mixture constantly. Pour remaining syrup mixture over first mixture. Beat until creamy. Drop by teaspoon on waxed paper. Chopped nuts may be added before dropping. Does not do well in rainy weather.
Mix bread crumbs and Parmesan cheese. Dip turkey slices in eggs, then coat well with bread crumbs and cheese. Spray bottom of baking dish with Pam. Cover bottom with sauce and add breaded turkey slices. Sprinkle with Parmesan cheese and spoon a little more sauce and cover with cheese. Bake 20 minutes to 1/2 hour in 400° oven. Serve with spaghetti.
Cream sugar, shortening and butter. Add eggs, one at a time. Add sifted dry ingredients alternately with milk and vanilla. Add marshmallows. Pour in prepared tube pan. Bake at 325° for 1 1/2 hours.
Mix all ingredients together. Bake 30 to 35 minutes at 350°.
Measure 1 cup of mix (set aside). Combine remaining mix with egg and oil. Press in bottom of 9 x 13 x 2-inch pan. Bake at 350° for 10 minutes.
Melt chocolate chips, milk and margarine in large saucepan. Let cool 5 minutes, then fold in peanuts and marshmallows. Drop by spoon onto waxed paper. Waxed paper may be coated with butter.
Mix butter, sugar and egg yolk together. Measure flour and cinnamon; stir into butter mixture. Pat into a lightly greased 10 x 13-inch jelly roll pan. Beat water and egg white until frothy. Brush over dough. Sprinkle with nuts. Bake 20 to 25 minutes at 350° or until lightly brown. Cut right away. Makes about 50 bars.
Preheat oven to 300°. Combine flour, baking powder, cinnamon and nutmeg. Mix and set aside. Cream butter and sugar with electric mixer, add eggnog, vanilla and yolks. Beat until smooth. Add flour mixture and beat on low until combined. Drop by teaspoonful on ungreased cookie sheet, 1 inch apart. Sprinkle lightly with more nutmeg. Bake for 20 minutes or until lightly browned. Yields 3 dozen.
Bake brownies as directed on box. Cool. Slice bananas and cover top of brownies. Spread Cool Whip on top of bananas. Add cherries, one for each square to be cut. Sprinkle with chopped pecans.
Dice all ingredients and place in large casserole dish. Salt and pepper to taste. Cover and bake at 350° for about 1 hour or until carrots are tender.
In blender or food processor, combine all ingredients; blend until smooth. Makes 1 (1 2/3-cup) serving.
Heat oil in a pot. Add onion, potato slices, salt, cumin and hot pepper. Saute and cover on medium heat for 15 minutes. Add spinach and cover again for 15 to 20 minutes. When potatoes are tender, the dish is ready to eat. Serves 6.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate at least 2 hours and stir well before serving. Makes 3 cups. Serve with rippled potato chips or for spreading on pumpernickel bread. (Most people who don't like spinach still like this dip!)
Cream together shortening, eggs and sugar. Sift together flour, salt, soda and cinnamon. Combine and add apples. Pour into greased pans. Bake for 45 minutes at 350°.
Place chicken pieces into 9 x 13-inch pan. Mix mushroom soup and milk and pour over chicken. In bowl, mix melted margarine, stuffing mix and cream of celery soup. Add broth until mixture is a nice, moist consistency. Put stuffing over top of chicken. Bake at 350° for 20 minutes.
When you're tired of salads that taste like an afterthought, try this twist on a great American classic. Combine cabbage, apple chunks and raisins. Pour on slaw dressing and toss gently to coat everything with its delicious, tangy flavor. Chill to let flavors blend. Before serving, garnish with more apple slices and chopped walnuts.
Beat the eggs. Add sugar slowly. Add other ingredients and bake in unbaked pastry shell at 350° for about 30 minutes.
In 3 small bowls, divide icing. Tint one yellow, one red and leave the third white. Tint the coconut green.
Cook and drain part of juice of tomatoes. Cook celery, onions and bell peppers with tomatoes for 1 1/2 hours, stirring often. Dissolve in vinegar. Pour over tomatoes, etc. and cook another 1 1/2 hours, until thick. Cool and put in sterilized jars.
Peel potatoes. Boil until tender; drain. Soften cream cheese. Beat cheese and sour cream together until blended. Gradually add hot potatoes to mixture. Beat until fluffy. Add seasonings. Put in 2-quart dish. Dot with oleo. Bake at 325° for 1/2 hour.
Grate Cheddar cheese and mix with softened cream cheese. Add onion, pimento and sauce. Mix well. Form into ball and roll in chopped pecans.
Cut roast into 1 1/2 to 2-inch thick strips. Brown meat. In small bowl, combine gravy, water and vinegar. Pour over meat. Cover and simmer for 1 hour; cook evenly. Remove meat; set aside. Add gingersnaps. Cook until it thickens, stirring. Do not dissolve; strain gravy, then add meat. Serve over noodles. Serves 6.
Brown meat. Stir in soup mix, flour, tomato sauce and water. Simmer 5 minutes. Stir in macaroni. Turn into casserole and sprinkle with cheese. Bake for 15 minutes at 400°.
Mix vanilla wafers and one stick margarine and spread into a 9 x 13-inch pan. Beat cream cheese, one stick margarine and confectioners sugar. Spread over wafer crust. Add bananas (sliced), drained pineapple, Cool Whip, nuts and cherries over cream cheese mixture. Refrigerate.
On two 9-inch plates covered with wax paper, press half of dough to form a 9-inch circle. Press perforations together to seal. Brush each lightly with cooking oil. Microwave one pizza at a time at Medium-high for 4 minutes. Flip dough over and carefully remove waxed paper. Microwave on Medium-high 3 to 3 1/2 minutes more, until set and crisp. There will be some brown spots. Divide tomato sauce evenly between the 2 crusts, spreading to edge. Add toppings on both and sprinkle with cheese. Microwave at Medium-high 3 to 4 minutes. Remove immediately for crisper crust.
Press rolls on jelly roll pan. Bake at 375° for 10 to 12 minutes.
Combine all ingredients in a large bowl. Freeze. Remove from freezer 30 to 45 minutes before serving. Serve while slushy. Yield: 8 to 10 servings.
Remove casing from sausage; brown with onion and garlic. Add next 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Skim fat from soup. Add remaining ingredients; simmer, covered, for additional 35 to 40 minutes.
Preheat oven to 375°. Blend cream cheese and mayo until smooth. Stir in remaining ingredients and place in glass pie pan. Bake 15 to 18 minutes until brown and heated through. Serve with crackers, warm.
Core and slice apples, do not peel. Add enough water to cook apples until soft. Press through sieve and measure. Bake in oven in large roaster pan, stirring several times. Bake until mixture remains in a smooth mass when a little is cooled. When the apple butter is about ready to can, put the red hots in, after they have melted, pour into sterilized jars and seal while hot. Keep oven at 325°.
Put layers of crab meat in buttered baking dish. Cover each layer of crab meat with crumbs and add dots of butter.
Preheat oven to 450°. Grease baking sheet. Sift flour, baking powder and salt in medium bowl. Using a pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs. Stir in enough milk to make a soft dough. Turn out onto a lightly floured surface. Knead dough lightly. Roll out 1/2 inch thick. Cut into biscuit rounds with a two inch cutter. Place on greased baking sheet. Bake 8 to 10 minutes or until brown.
Blend together milk and soup. Mix all other ingredients in a large casserole dish (except bread crumbs). Stir in soup mixture. Refrigerate for 8 hours. Top with bread crumbs and bake, uncovered, at 350° for 1 hour, until bubbly.
Blend together the first 4 ingredients until moistened, then beat for 2 minutes. Add egg whites; beat for another 5 minutes. Bake at 350° for 30 minutes.