HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients in medium saucepan. Add water and oil. Stir constantly over medium heat until ball forms (3 minutes). Knead 1 minute on floured surface. Keep in airtight container in the refrigerator.
Cook all ingredients, except pecans, to hard boil stage. Pour over nuts and put on wax paper and separate. Freezes well.
On lightly floured board, roll dough into a 1/4-inch thick, oblong shape. Melt Crisco and spread on dough. Sprinkle with sugar and cinnamon. May sprinkle with raisins, if desired. Roll up as a jelly roll, starting with long side. Seal the seam by pinching the dough together. Cut roll in 1-inch slices (may use thread to cut dough). Place on lightly greased cookie sheets, approximately 8 rolls per sheet. Let rise in a warm place until doubled in bulk, about 1 hour. Bake at 325° for 10 to 15 minutes. Let cool. Ice with powdered sugar icing. Garnish center with a cherry.
Put together in 13 x 9 inch dish and let set overnight. Bake one hour at 300°.
Combine ingredients in greased baking dish, except bread and oleo. Cut bread into strips and place on top. Pour melted oleo over all. Bake in a 350° oven for 30 to 40 minutes.
Cream shortening and sugar. Mix rest of ingredients in and drop cookies on cookie sheets. Bake at 350° for 10 to 12 minutes.
Cook in covered skillet until tender. Add 3 ounces roast beef hash. Brown slightly. If using 15 ounce can of hash, divide into three 5-ounce sections. Freeze the two unused sections for later.
Cook all veggies with seasonings in oil or butter until just tender. Sprinkle 1 cup grated Cheddar cheese over cooked mixture and let stand a few minutes before serving. Delicious and healthful!
Combine whole wheat flour and yeast. Heat and stir butter or margarine, honey and 2 cups water until warm (115° to 120°). Add to flour mixture. Add the 1 egg and carrot. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the all-purpose flour as you can.
Beat eggs. Add sugar, salt and vanilla. Add scalded milk gradually, stirring constantly. Pour into a lightly buttered 1-quart baking dish. Fill a 9 x 13 baking pan 1/3 full with warm water. Sprinkle nutmeg on the custard. Set custard in the pan. Bake at 325° for 50 minutes. Makes 5 servings.
Break up the trifle sponges and put in bottom of serving dish. Mix undiluted orange squash and sherry (about a teacupful altogether) and pour over sponge, making sure it is all moistened. Leave to stand, preferably overnight.
Dissolve gelatin completely in boiling water in medium bowl. Stir in applesauce. Pour into dessert dishes. Refrigerate 2 hours or until firm. Diabetic Exchange Per Serving: 1/2 fruit.
Saute beef and onions till done. Drain, (I wash mine) Put beef back in pan. Mix in BBQ sauce. Simmer on low heat at least 15 minutes. Set aside.
Heat oil in large skillet. Add celery, onion and green pepper. Cook until tender. Blend soup and broth and add to skillet. Stir in soy sauce, pepper, crawfish and Chinese vegetables (be sure they're rinsed and drained). Cook until heated throroughly and then serve on bed of rice. Top with noodles. Serves 6.
Combine crumbs, sugar and margarine. Press into bottom of 13 x 9-inch pan. Chill.
Cook chicken, cut into strips. Fry tortillas crisp. Drain on paper towels. Spread each tortilla generously with beans, chicken, lettuce and cheese, olives, tomato and avocado. Top tostada with hot sauce.
Mix all ingredients. Bake in well-greased 8 x 8-inch pans at 400° for 25 to 30 minutes, or until golden brown.
Drain oysters, reserving liquor. Grind all greens in the blender, using 1/2 cup oyster liquor and melted butter for liquid. Place in an enameled or stainless steel pan; add Worcestershire, lemon juice and seasonings. Bring to simmer. Blend or cut oysters into small pieces. Add to spinach mixture along with breadcrumbs and continue to simmer about 1 hour or until raw taste is gone. Check for seasonings. May be frozen. Yield: 1 1/2 quarts.
Blend cream cheese and mayonnaise. Stir in fruit and marshmallows. Fold in whipped cream. Pour into 2 (1-quart) refrigerator trays; freeze overnight.
Heat 1/2 of the chocolate chips and margarine over low heat until melted. Cool. Heat oven to 375°.
First, melt your butter, then put in the caramels (whole 16 ounce package) and the evaporated milk. I melt the caramels, butter and milk in the microwave on High setting in 5 to 8 minutes, stirring often. Add pecans.
In a large bowl, combine potatoes, soup, sour cream, salt and pepper and half of the shredded cheese. Butter one 9 x 13-inch pan well. Pour in the mixture. Top with remaining cheese. Bake at 350° for 1 hour and 15 minutes. Serves 8 to 10. Great leftover.
Bake cake in 2 layers according to directions on box. Cool. Split into 4 layers. Mix sugar, sour cream and coconut together. Chill. Spread all but 1 cup with whipped cream. Frost top and sides. Seal in airtight container for 3 days before serving.
Cook macaroni according to directions on package and put to side in colander to drain. Put cheese in medium casserole dish and add half stick of butter (cut up). Pour drained, hot macaroni over cheese and butter, then stir until melted. Season to taste with salt and Accent. Add milk and stir; add eggs and stir. Bake in oven at 375° for approximately 30 minutes. Then bake at 400° until lightly browned on top. Be sure to watch because of varying ovens.
Put water and salt in a kettle. Bring to 180° or until bubbles form on bottom of pan. Remove from heat. Add alum, oil, coloring and a couple drops of peppermint. Add flour slowly so as not to get lumps. Knead. Refrigerate in an airtight container.
Melt butter in large pot. Take wrapper to grease the baking pan. Pour in cherries, lemon juice and cinnamon into bowl. Put in cake mix and mix all well. Place in oven at 350° for 1 hour. Cool and serve with whipped cream.
Lightly brown hamburger and onion in heavy skillet or kettle. Add remaining ingredients. Simmer at least 1 hour.
Cook rice according to box directions. Scramble eggs in 2 tablespoons of peanut oil and set aside. On medium heat, heat 3 tablespoons of peanut oil; add rice. Cook for 5 minutes, stirring frequently. Add chicken broth, onions, soy sauce, pepper, eggs and sesame oil. Continue stirring for 5 minutes. You may add chicken or pork.
Beat cream cheese until fluffy. Add condensed milk and lime juice until blended. Mixture will thicken as it stands. Very good.
Put all ingredients together and put over low to medium heat. Cook mixture until it forms a ball in cold water. Stir the entire time it cooks. Once it forms a ball, remove from heat and beat until cool enough to pour into a pan. Will only harden if it has been cooked long enough, otherwise get a spoon and eat caramels!
Beat butter, margarine and sugar until light and fluffy. Beat in egg, salt and flavoring. Blend in flour. Form into balls the size of a walnut. Place on ungreased baking sheet. Press flat with fork dipped in cold water. Bake in a preheated 375° oven for 10 to 12 minutes until light golden brown around edges. Cool on rack. Store in airtight container in freezer.
Mix concentrated lemonade, pineapple juice and water; chill, covered, in refrigerator. Just before serving, add ginger ale and sparkling water and pour over ice cubes or ice ring in large punch bowl. Pour well-chilled champagne as evenly as possible over punch and stir gently. Yields 50 servings.
Dissolve gelatin in just enough boiling water to make a paste (1 to 2 tablespoons). Mix all other ingredients, except the sugar, into the paste. Measure the resulting mixture and add 1 cup sugar for every 1 1/2 cups of mixture. Top with garnish (pecans).
Brown ground beef or chuck in margarine in soup pot, stirring until crumbly. Add onion and cook until lightly browned, stirring occasionally. Combine tomato juice and soup with 1 can of water in bowl, mixing well. Add to ground chuck or beef mixture. Stir in remaining ingredients. Simmer, covered, for 15 to 20 minutes or until carrots are tender. Makes 4 servings.
Mix these ingredients together in a large bowl; form meatballs and add to sauce raw. The meatballs will cook in the sauce. If you make the sauce without the meatballs, you may need to add a little water or wine to make the sauce a little thinner. The sauce starts out very thick, but the meatballs thin it out.
Simmer chicken breasts in butter and lemon juice until all liquid is gone. In same skillet, pour both cans of soup over chicken with about 1/2 cup water. Let simmer on low heat about 45 minutes to 1 hour. Put over rice or noodles. Tastes great and fast and easy to cook. If you want more twang to it just add more lemon juice.
Stir-fry chicken in hot oil over high heat. Add onion, celery and carrots. Stir-fry just until crisp-tender. Quickly blend cornstarch with soy sauce in small bowl. Stir in sugar and ginger. Add at once to skillet with green pepper, mushrooms and water chestnuts. Stir-fry about 3 to 4 minutes longer until sauce thickens slightly and becomes shiny. Serve on hot cooked rice.
Melt margarine. Combine all ingredients and press into 9-inch square pan. Cut into squares.
Mix well first 6 ingredients. Cook in double boiler or microwave until thick. Pour into baked pie shell.
Mix butter and flour and pat in 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool. Mix cream cheese, powdered sugar, vanilla and 1 cup Cool Whip. Spread on crust. Mix chocolate pudding and 1 1/4 cups milk. Spread over cream cheese layer. Let stand. Mix butterscotch pudding and 1 1/4 cups milk. Pour over chocolate layer. Spread top with Cool Whip and sprinkle with chopped Skor candy bars.
Prepare yellow cake mix according to directions on box. Pour into a greased and floured cookie sheet with sides or a jelly roll pan. Bake at 350° for 15 minutes. Let cool. Mix 2 boxes of instant vanilla pudding with half the milk called for on box, then add Philly cream cheese and mix well. Spread on cooled cake. Sprinkle pineapple over pudding. Mix Dream Whip according to directions and spread on top of pineapple. Top with coconut. Keep refrigerated.
Mix all ingredients except nuts. Place in 8-inch round shallow casserole (1 to 1 1/2-inch deep). Toast almonds in butter and sprinkle on top. Bake at 325° for 20 minutes.
Season chops with salt and pepper. Brown in skillet. Arrange in a 9 x 13-inch baking dish. Sprinkle with rice. Mix soup, milk and salt. Heat and pour over the chops and rice. Cover tightly with foil. Bake at 325° for 1 hour and 15 minutes. Makes 6 servings.
Sprinkle chopped pecans in bottom of Bundt pan. Combine sugar and cinnamon. Cut biscuits into quarters and roll in sugar and cinnamon mixture. Arrange pieces in Bundt pan. Melt butter and add brown sugar. Stir until smooth. Pour over biscuits. Bake at 350° for 30 to 40 minutes or until done.
Sift flour, salt and baking powder; add shortening and milk. Mix with spoon or by hand. Roll dough on floured board to about 1/2-inch thickness. Cut and bake in hot oven. This recipe will make about 16 small biscuits.
Soak the pecans in the bourbon overnight. Grate the butter into the powdered sugar. Use fork to blend, not hands. Add nuts and mix well. Make into small balls using powdered sugar to keep hands from sticking (the mixture is very soft so I keep it in the refrigerator and do a small amount at a time). Freeze balls. Dip into melted semi-sweet chocolate and paraffin. (I use about 1/4 of a bar of paraffin to one large bag of chips; use only real chocolate chips.) Let cool and set. Store in a tin in a cool place. These are definitely an "adult only" confection.
Mix all ingredients together. Put in casserole and bake at 350° for 45 minutes to 1 hour.
Dip sherbet and ice cream into punch bowl. Add milk. Pour chilled 7-Up over the mixture.
Wash and thinly slice okra, onion and pepper. Add vegetable flakes. Prepare wok or frying pan, using a very low-fat oil. Slide vegetables in and stir until tender, about 20 minutes.
Cook meat, garlic, onion and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer for 45 minutes, stirring frequently. Let simmer longer for even better flavor.
In 8 x 8 greased baking dish, place both corns, melted butter, cheese and macaroni. Mix and bake at 350° until bubbly and set.
Mix sugar, shortening and boiling water. Cool. Dissolve yeast in warm water. Combine all ingredients and mix with a spoon. Refrigerate at least 2 hours. Make into rolls. Let rise. Bake at 400° for 10 minutes.
Saute onion and garlic in oil until translucent. Add the flour. Make a roux over low flame. Add vegetables and stir, then add 3 1/2 to 4 quarts of cold water. Cook for 45 minutes over low to medium heat. And the Maggi brand seasoning, if desired. Serve, garnished with chopped parsley.
Add butter last. Bake in 9 x 9 pan at 350° for 20 minutes.
Mix all ingredients in a bowl, then place in a buttered casserole dish. Bake covered at 350° for 30 minutes. Uncover and bake 15 minutes longer.
Cook noodles until tender; drain. Drain peas; reserve some juice to mix in later. Mix tuna, noodles, soup and peas together. Put in a casserole dish. Spread cracker crumbs or chip crumbs on top of mixture. May add cheese slices to top. Bake at 350° until cheese is melted or until casserole starts to brown around edges.
Mix all ingredients in mixing bowl. Drop on cookie sheet 1 teaspoon at a time. Press with fingers real thin. Bake at 325° until golden brown around edge. Remove from oven and let cool about 2 minutes. Lift from cookie sheet.
Cook cabbage in boiling water for 8 minutes or just until tender. Melt butter in saucepan and saut onion for 5 minutes. Blend in flour, salt, pepper and nutmeg. Add milk and stir until boiling; cook over low heat for 10 minutes. Stir in 3/4 c. cheese until melted. Add cabbage and turn into greased baking dish. Top with bread crumbs mixed with cheese. Bake at 375 degrees for 20 minutes.
Combine in a mixing bowl the scalded milk, salt, shortening and molasses. Cool to lukewarm. Stir in rye flour. (One tablespoon crushed caraway seed may be added, if desired.) Add yeast to warm water. Let stand a few minutes, then stir to dissolve. Add milk mixture, mixing thoroughly. Mix in remaining flour, a little at a time, stirring by hand, until dough is quite stiff and the sides and bottom of bowl are clean.
Drain liquid from salmon and add enough water or milk to make 1/4 cup. Bake empty crust 10 minutes at 400°. Combine ingredients and put in crust, reduce temperature to 325° and bake 30 minutes.
Mix together and shape into balls the size of small walnut. Spray small muffin pans with Pam and put the balls into muffin pan. Bake for 9 minutes at 350°, no more. Do not overbake. Press Reese's peanut butter cups into each and let cool. Makes approximately 48.
Brown meat. Add all ingredients to crock-pot. Simmer all day. Serve in soup bowls with flour tortillas.
Brown hamburger and drain. Mix in bowl the vegetables and salsa. Layer hamburger in bottom of dish, then add layer of vegetables, then hamburger and so on. Cover with cheese. Bake at 300° until cheese melts.
Heat on low the milk, cheese and salt. Stir occasionally. Brown the sausage, cooking thoroughly. Drain grease from sausage and add to cheese sauce. Add jalapenos. Dip nacho chips in cheese dip or use cheese dip as topping to a taco salad.
Beat eggs, soft butter, sugar and vanilla. Add flour gradually. Roll on lightly floured board and cut out. Bake at 350° until done. Don't overbake.
Chop cabbage, then dice up tomatoes and peppers; mix well. Put in quart jars. Add 1 tablespoon pickling salt to each quart, then fill with water. Let stay in a warm place for about 4 days and then tighten your lids tighter.
Mix all ingredients together; put in crock pot. Cook on low for 3 hours. Save 1/2 cup cheese to sprinkle on top.
Bake one pie crust according to package directions. Set aside. In a large saucepan, combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust. Cover and chill 6 hours or overnight. Contains 237 calories per serving.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Serve with crackers.
Saute onion and mushrooms in olive oil and butter until onions are clear and mushrooms are soft. Add wine and crab meat; season with salt, pepper and Tabasco and simmer for 2 minutes. Spread evenly over bottom of quiche dish which has been sprayed with Pam. (I use a 10-inch Corning Ware dish.) Pour beaten eggs, mixed with cream evenly over crab mixture. Top with Mozzarella. Bake at 350° for 20 to 30 minutes until mixture is firm and cheese browns.
Combine first 3 ingredients in a heavy 3-quart saucepan. Cook, stirring constantly, until sugar dissolves. Cook over medium heat, stirring often, about 10 minutes or until mixture reaches soft ball stage (234°). Add cinnamon candies, cook stirring constantly, to hard crack stage (300°). Remove from heat, stir in butter. Quickly pour into a buttered 13 x 9-inch pan. Cool. Break into small pieces to serve. Yields 1 1/2 pounds.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Top with bacon. Bake at 375° for 45 minutes.
Cut centers out of door knob peppers. Remove all seeds. Grate cabbage. To 3 heads of cabbage, add 1/2 cup canning salt and bruise with hands. Put cabbage into the peppers and place in jars. Bring water, vinegar and sugar to a boil. Pour over peppers. Place lids on jars. Put in a hot water bath for 15 minutes until lids seal.
Cream Crisco and sugar well. Add eggs, beating well after each addition. Mix flour, salt and baking powder together. Add to creamed mixture alternately with the milk. Add flavoring and fold in coconut. Pour batter into a greased and floured tube pan and bake for 1 1/2 hours at 325°.
Drain and mix all the beans; add celery, pimento, sliced onion and salt. Cover beans with mixture of salad oil, sugar and vinegar. Marinate for 24 hours. Stir several times. Add salt and sugar as needed. Drain before serving. (Sometimes I just use green, yellow and kidney beans.)
Mix cranberries and sugar, then refrigerate for 2 hours or overnight. Add other ingredients and chill.
Cube bell peppers, onions and pineapple. Saute the cubed mixture. Mix tomato sauce, sugar, soy sauce and garlic. Stir in chicken. Cover and refrigerate for 2 to 8 hours. Broil chicken 7 to 10 minutes or until lightly brown. Turn and broil for 7 to 10 minutes more or until done. Serve with sauteed vegetables.
Cut carrots into sticks. Let soak in pineapple juice for 1 hour or longer. Store in refrigerator. Makes a great quick sweet snack.
Place squash in layers. Sprinkle each layer with salt. Let stand overnight. (Use non-tarnish bowl.) Drain squash. Heat all other ingredients in vinegar. When strikes a boil, add squash. Boil 4 minutes. Can in sterilized jars. Process 5 minutes.
Mix all together and freeze. Stir often while it is freezing. Thaw slightly before serving.
In a medium saucepan lightly beat egg. Stir in milk, sugar, and butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. Stir in coconut and pecans. Cover and cool thoroughly.
Mix together the chicken, carrot, mayonnaise, onion, lemon juice, soy sauce and pepper. Chill 1/2 hour. Shape into 12 balls. Roll in flour. Pour oil into fryer, filling 1/3 full. Heat. Fry croquettes, 4 at a time, about 2 minutes. Turn; repeat until golden brown.
Bring all ingredients to a boil; pour over chicken. Add stuffing and bake at 350° until golden brown.
Cream butter; gradually add sugar until blended. Beat in egg and vanilla. Blend in flour. Spread evenly in well-buttered 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in preheated 350° oven for 15 to 18 minutes until lightly browned. Remove from oven; quickly spread chocolate pieces over baked cookie base. Return to oven 2 to 3 minutes to soften chocolate. Remove from oven; immediately spread chocolate evenly over base. Make off in squares and top with the following: rainbow sprinkles, chopped nuts, coconut, crushed peppermint candy, etc. Chill just until frosting is set. Cut into squares. Arranged patchwork style on serving tray.
Heat oven to 350°. Combine all ingredients in a large mixing bowl. Beat at low speed, scraping sides often until well mixed, 1 to 2 minutes. Press firmly into a 9-inch square baking pan. Bake for 20 to 25 minutes or until edges are browned. Cool completely. Cut into bars. Makes about 2 dozen bars.
Mix everything together, except sour cream, and pour half into 9 x 13-inch container. Refrigerate until jello is firm. Spread all of sour cream on top of this and add remaining jello mixture.
Cook and drain noodles add 1 can soup, milk and rest of ingredients. Pour into 1 1/2-quart baking dish. Bake for 30 minutes at 350°.
Mix first 3 ingredients and pat in a greased long pan. Then mix the remaining ingredients and pour over first mixture. Bake at 350° for 35 to 40 minutes. Cut in squares when cool.
Soak apples in brandy. Beat together the sugar, oil and eggs. Sift dry ingredients and combine with egg mixture. Add apples, walnuts and raisins. Bake in preheated 325° oven for 1 hour. Cool and serve with whipped cream or plain. Use a 9 x 13-inch baking dish.
Preheat oven to 350°. Beat eggs in a large bowl. Stir in syrup, sugar, melted butter and pecans. Pour in unbaked pie shell. Bake in center of oven for 35 to 40 minutes. Makes one 9-inch pie.
Soak beans overnight and then drain. In a large pan combine the beans, 6 cups of water, ham, salt and garlic. Bring to a boil. Cover, reduce heat and simmer 2 hours. Then add 2 cups water and vegetables to beans. Cover and simmer about 30 minutes or until vegetables are tender.
Bring water and butter to boil and remove from heat. Add flour and eggs (one at a time). Beat with large wooden spoon, do not use mixer. Pour into ungreased pan and bake at 400 degrees for 25 minutes. Crust will bubble with air pockets. Press down with heavy glass until flat and allow to cool. Beat pudding, cream cheese and milk until smooth (some lumps are okay). Pour into prepared crust. Spread with cool whip and drizzle with syrup of choice. Chill and serve.
Preheat oven to 400°. Add yeast and sugar to tepid water. Stir well to dissolve both. Add flour, salt and onion. Knead until smooth. Place in oiled bowl. Let rise until double. Punch down. Flatten to thickness of 1 inch on an oiled cookie sheet. Oil top and let rise to double again. Sprinkle with additional salt, rosemary and basil to taste. Bake in preheated oven for about 20 minutes until golden. Cut in squares to serve. Makes 6 to 8 servings.
Combine all and pour into buttered pan (cake pan is good). Bake at 350° for 2 hours, stirring occasionally in the first hour.
Mix the first 4 ingredients together and add the rest. Mix together and when ready to serve, add 1 quart of ginger ale.
Cut meat into cubes and brown in large skillet. Drain juice and transfer to large pot. After meat is brown, cover completely with water (keep water level high) and boil slowly in skillet for 30 minutes. Cut up tomatoes and add with their juice to the large pot. Add 1 (11.5 ounce) can water, both vegetable juices and the next 8 ingredients. Salt and pepper carefully to taste. Bring to a boil and cook slowly. Add meat and juice. Cook 3 hours, stirring frequently. Drain corn and peas and add about 30 minutes before serving.
Mix sugar, margarine and milk together and cook over medium heat until comes to a rapid boil, then cook a full 2 minutes longer. Remove from heat and add vanilla and the peanut butter. Stir in the oatmeal. Sometimes it may take a little more oatmeal to be thick enough to drop by teaspoonful on wax paper.