HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar until fluffy. Add eggs, one at a time. Beat one minute between each egg. Add flour and milk alternately, beginning and ending with milk. Add flavoring. Bake in a well greased (and floured) Bundt pan at 325° for approximately 1 hour.
Pour evaporated and whole milk into pan. Drain fluid from the oysters into the pan. (Cover and place oysters into refrigerator.) Simmer for 4 hours, stirring occasionally. After 2 hours, add butter, hot sauce (to taste), salt and pepper (to taste). Five minutes before serving, add oysters to milk. Serve hot.
Combine potatoes from package with boiling water in saucepan. Cover; simmer for 15 minutes, until tender. Drain and chill potatoes. Stir together the Miracle Whip, vinegar and seasoning packet from potatoes. Combine potatoes, cabbage and celery. Add Miracle Whip mixture; toss lightly. Keep cold until serving. Garnish with cherry tomatoes and green pepper. I add chopped pimento and, if not sweet enough, add sugar to taste.
Cut zucchini into 1/4 inch to 1/2 inch strips. Dip into beaten eggs and then into the cornmeal. Place battered strips into a pot of hot oil. Cook until brown. Sprinkle with Parmesan cheese. Serve with Ranch dressing.
Recipe Tripled. Whip cream cheese, sour cream and almond extract. Slowly add powdered sugar. Serve immediately or chill and serve with fresh fruit slices (apples, pears, strawberries, etc.).
Chill pie shell. Beat eggs. Add sugar, syrup, vanilla and pecans. Mix well. Pour into pie shell. Bake in 350° oven for 40 to 50 minutes. Place a ring of foil around edge of pie to prevent crust from burning.
Boil chicken in salted water approximately 30 to 40 minutes until cooked through. After allowing chicken to cool, dice or shred. On griddle or frying pan, heat oil and fry tortillas until warm and soft (not too much oil or they become greasy). Don't overcook the tortillas or they will become hard and crispy.
Cook the bacon; drain and cut into small pieces. Brown the hamburger; drain the grease off. Mix the remaining ingredients. Bake at 375° for 40 minutes. I bake this in a large roasting pan (large recipe).
Cut deer steak or tenderloin into 1-inch strips. Saute in cooking oil or bacon fat until done. Prepare rice dish (such as Rice-A-Roni or any type prepared rice dish). Add deer meat strips. May be served warm or cold.
Mix ingredients together. Put into a loaf pan. Bake at 350° for 1 hour or until well done. Let stand a few minutes before cutting.
Grease a baking sheet; set aside. In a large bowl, dissolve yeast and sugar in water. Let stand until foamy, 5 to 10 minutes. Beat in milk, 1 teaspoon salt and oil. Beat in 2 cups flour. Let stand 10 minutes. Add enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 30 minutes. Punch down dough. Divide dough in half. Roll each half into a long roll; cut each into 12 pieces. Roll each piece into a 14-inch rope. Twist and loop into pretzel shape. Cover and let rise 10 minutes.
Mix dry Jell-O with cottage cheese. Add Cool Whip. Drain oranges and cut into small pieces. Add oranges to mixture. Do not use juice. Refrigerate. You can use sugar-free Jell-O, low-fat cottage cheese and lite Cool Whip for a low calorie, low-fat dessert.
Preheat oven to 400°. Melt butter in 8 x 8-inch baking dish. Mix sugar, flour and milk. Pour into pan with melted butter. Do not stir. Spoon fruit over batter. Do not stir. Bake until golden brown.
Cook the sugar and milk until it forms soft ball stage. Take pan off stove and place in sink of cold water. Beat in peanut butter and vanilla until mixture becomes creamy. Spread into buttered 13 x 9-inch pan. Cut when cool.
Crush one clove of garlic and rub in bottom and sides of large salad bowl. Add next 8 ingredients to the bowl. Salt and squeeze the juice of one lemon over the mixture. Toss well. Top with cottage cheese. Pepper liberally with cracked pepper. Refrigerate until time to serve. At serving time, add extra virgin olive oil and red wine vinegar to taste. Toss well.
Mix oil and sugar in large bowl. Add eggs and vanilla. Mix well. Add	all dry ingredients. Stir in apples and nuts. Mix well. Pour into a greased 10 x 13-inch pan. Sprinkle chips over batter and pat down. Bake at 350° for 45 minutes.
Cook dates, oleo and sugar 6 to 8 minutes; take off heat. Add the rest of the ingredients; stir. Pour on foil and let cool. Roll in balls in confectioners sugar, then serve.
Cut into chunks about 2 to 3 inches long. Cook in pressure cooker until tender, 10 to 12 minutes. Fillet by removing the meat from the ribs using a paring knife to push the meat from the bones. Dredge in seasoned flour to which has been added salt, pepper and a pinch of each of the following herbs: marjoram, rosemary and savory. Brown in hot fat. Serve with turnips, mustard or wild greens, dry beans (navy, pinto or red kidney) and corn bread.
In a large saucepan, combine the potatoes with enough cold water to cover them by 2-inches; add the salt and simmer the potatoes for 20 to 25 minutes or until they are just tender. Drain the potatoes and let them cool. In a heavy skillet, cook the bacon over moderate heat, stirring, until it is crisp; add the onions and marjoram and cook the mixture until the onions are softened. Remove the skillet from the heat and add the parsley, the chervil, the chives and the habanero chili. Chop the potatoes coarse and force half of them through the medium disk of a food mill or ricer (or pulse in food processor). Transfer to large bowl. Add the remaining chopped potatoes, the bacon mixture and salt and pepper to taste and stir the mixture until it is just combined. Roll out the dough on a floured surface into a 12 x 17-inch rectangle; brush the dough border with some of the egg yolk and with a short side facing you, spread the potato mixture over the bottom half of the rectangle. Beginning with the short side, roll the pastry up carefully jelly roll fashion and put it seam side down on a baking sheet lined with parchment paper. Brush the remaining egg yolk over the top of the rolled strudel and bake in the middle of a preheated 400° oven for 20 to 25 minutes or until it is golden. Serves 10 as a side dish.
Preheat oven to 325°. Sift together flour and sugar; set aside. Mix margarine, cocoa and cola and heat to boiling point. Pour over sugar and flour. Add eggs, marshmallows, soda, buttermilk and vanilla. Mix until marshmallows are completely dissolved. Bake in oblong pan at 325° for 30 minutes.
Preheat oven to 425°. Prepare pastry. Mix flour and sugar in a bowl. Stir in cherries, extract and food coloring. Pour into a pastry pie plate. Dot with butter. Cover with the top crust seal and flute the edges. Make several slits in top of cake. Sprinkle with sugar. Bake for 35 to 40 minutes until crust is brown.
Arrange nuts in pie crust. Beat eggs. Add and blend with corn syrup, butter and vanilla. Combine flour and sugar. Blend with egg mixture. Pour over nuts in pie crust. Let stand until nuts rise, so they will get a glaze during baking. Bake in oven at 350° for 45 minutes.
Beat margarine, brown sugar, white sugar and oil until light and fluffy. Beat in sour milk, vanilla and eggs. Add dry ingredients, mix until well blended. Stir in zucchini. Spread in greased 9 x 13-inch pan. Sprinkle with chocolate chips. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean.
Cook potatoes in skins for 15 minutes; drain and cool. Brown sausage and onion in a skillet; drain off excess fat. Separate crescent dough into 2 sections of 4 triangles each. Place in an ungreased 9 x 13-inch baking dish. Press over bottom and up sides just a bit to form a crust; seal holes. Spoon sausage in. Shred peeled potatoes. Add on the sausage. Top with Cheddar cheese. Beat eggs, milk, salt and pepper. Pour into mix. Sprinkle with Parmesan. Bake 25 to 30 minutes at 350° or until set.
Cream sugar, margarine and eggs. Add milk. Mix well. Add flour, salt, baking powder and lemon rind. Bake at 350° for 1 hour. Cover for 10 minutes. Mix juice of 1 lemon with 1/4 cup white sugar and pour over cake.
Melt butter, peanut butter and chips. Pour over cereal and mix until well coated. Shake with powdered sugar in large plastic bag.
Dissolve jello in boiling water. Add frozen berries to jello. When jello is partially set, add nut meats and ice cream; stir in. Ice cream will not be all melted. Put in freezer until ready to serve. Remove 15 minutes before serving.
Combine sugar, molasses and water. Cook until it forms a soft ball in water, then add vanilla, vinegar and butter. Cook until it turns brittle in cold water. Pour syrup over popped corn, tossing kernels apart with a spoon.
In a 4-quart Dutch oven combine first 5 ingredients. Boil; reduce heat and simmer covered for 15 minutes. Combine the milk and cornstarch; add to soup along with frozen beans. Simmer, covered, for 10 to 15 minutes more or until beans are tender. Makes 4 to 6 main dish servings.
Saute green peppers, onions and jalapeno peppers in skillet sprayed with Pam. Add ham. Pour in stirred eggs, milk and cheese. Cook until done. Salt and pepper to taste. Serve with tomato slices.
Crush wafers; set aside. Mix eggs, sugar and margarine. Add milk, coconut, pecans and vanilla. Stir in crushed wafers (will be thick). Pour into pound cake pan. Bake at 350° for 1 to 1 1/4 hours. May be baked in small loaf pans.
Place oranges and onion in serving bowl; set aside. In small jar with tight-fitting lid, shake together all remaining ingredients. Toss oranges and onion with dressing and serve. Serves 4.
Brown ground beef in oil with onion, garlic and parsley. Add tomato paste, 2 cups water, salt and pepper. Simmer for 1 to 1 1/2 hours. Add lasagna to 6 quarts of salted, boiling water, stirring often to prevent sticking together. Cook for 15 minutes or until tender. Drain.
Bake sweet potatoes until tender and peel them. Mash them, and stir in margarine while they are hot. After margarine is melted add remaining ingredients, and mix at medium speed until well blended. Pour into a greased baking dish. Add topping, and bake at 350° for 30 minutes.
Slice roast. Remove all fat from meat that you can. Mix all ingredients together; add sliced meat. Let set together overnight. Mix well so all meat has some of mixture on it. Pour off liquid. Place meat flat on tray of food dehydrator. Dry at 145° for about 12 hours. Check to see that jerky is dry before removing.
Mix oleo, Crisco and sugar until creamed. Add eggs and beat until fluffy. Add dry ingredients alternately with milk. Add vanilla. Bake at 325° for 1 1/2 hours.
Place all ingredients on top of double boiler and stir constantly over hot water, using low heat, until mixture thickens. Chill 1 hour in refrigerator before pouring filling into pie crust.
Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours.
In bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use. Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9 x 12-inch rectangle. Cut into 9 small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp edges with fork to seal. Place seam-side down on a lightly greased cookie sheet. Bake at 425° for 20 to 25 minutes or until golden brown. Serve with salsa and guacamole. Serves 18 appetizers or 6 to 8 main dish servings.
In mixing bowl, cream butter, eggs, sugar, bananas and vanilla. Combine flour, baking soda and salt. Add to cream mixture and mix well. Pour into greased baking pan (15x10x1-inch). Bake at 350° for 25 minutes.
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Cool until lukewarm. Stir in yeast, potatoes and eggs. Gradually add enough flour to make a soft dough. Turn onto floured surface; knead until smooth and satiny. Place in a lightly greased bowl; turn over to grease top. Cover. Let rise in a warm place until doubled, 1 to 1 1/2 hours.
Mix the first 3 ingredients well, like pie crust. Beat the egg yolks in measuring cup; add milk to make 2/3 cup. Mix into flour mixture, handling gently. Roll half to fit a 9 x 13-inch pan. Crumble the corn flakes over bottom of crust.
Mix ingredients in a measuring cup and pour over chicken wings in a baking dish. Marinate 24 hours before baking at 350° for 1 1/2 hours.
Marinate duck 2 hours in mixture of Adolph's meat marinade and white wine. Shake flour in oven bag. Place duck in oven bag and cut bag 1/2-inch in 6 places. Bake duck approximately 30 minutes at 325°. Serve with sauce made of 1/2 cup currant jelly and 1/2 cup wine. Heat on stove until almost boiling.
Preheat oven to 350°. In large bowl, combine cheeses. Beat until fluffy. Stir in 1 cup sour cream and taco seasoning. Beat in eggs, one at a time, mixing well after each addition. Fold in chiles. Pour into 9-inch spring-form pan. Bake 35 or 40 minutes or until center is firm. Remove from oven. Cool 10 minutes. Spoon remaining 1 cup sour cream over cheesecake. Bake 5 minutes longer. Cool completely. Cover and refrigerate several hours. Before serving, remove sides of spring-form pan and top with salsa. Serve with plain taco chips.
Dissolve Jell-O and sugar in 3 cups boiling water. Add cranberries and apples after cooling liquid and pour into 9 x 13-inch dish.
Brown sausage and onion; drain. Combine all ingredients. Bake at 375° for 30 minutes. Serve over rice.
Cut butter into flour until crumbly; add nuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool crust. Mix cream cheese and 10x sugar until blended. Add Cool Whip. Pour on top of cooled crust. Top with cherry pie filling. Can use any type of fruit on top.
Place 2 c. of the V8 and HALF of all the veggies into blender. Add vinegar, oil, garlic, pepper sauce and process until smooth. Pour into large pot and add remaining vegetables and V8. Chill for several hours and serve cold.
Boil water and butter. Lower heat and add flour to form ball. Cool. Then add eggs, one at a time. Beat. Bake in an 11 x 15-inch greased pan at 400° for 35 minutes. Check.
Mix first 4 ingredients. Melt white chocolate in microwave for about 2 minutes until completely melted. (Watch closely and stir often so it doesn't burn.) Pour over mixture and stir until completely covered. Spread out on a cookie sheet lined with wax paper. Let cool completely and then break into pieces.
Turn into 2 (9-inch) pie pans. Bake at 400° until brown.
Combine flour, milk, baking soda, salt and egg. Let batter rest for 10 minutes. Heat oil until very hot. Drip the batter through a funnel into the hot fat, forming a kind of spiral design. Flip over when brown and brown the other side. Drain on paper towel and sprinkle with the confectioners sugar.
Cut stew meat into chunks and coat lightly with flour. Brown in heated oil. To drippings of oil, add garlic and onion. Cook until tender. Add remainder of flour. Add water, bouillon, salt, pepper and Worcestershire sauce. Stir until slightly thickened. Add meat and heat to boiling. Reduce heat and simmer 2 1/2 hours, until tender, stirring occasionally.
Cook all ingredients to a soft stage and pour over popcorn and peanuts, stirring good. Place in preheated oven at 200°, stirring every 15 minutes for 1 hour. Remove and let cool and store in an airtight container. Good stuff!
Cook until tender. Add 1 can blueberry pie filling and bring to a rapid boil. Add 1 - 6 oz. Or 2 - 3 oz. Packages raspberry jello and stir until dissolved. Put in blender and blend until smooth. Ready to seal in jars.
Preheat oven to 300°. Combine fruit and nuts with 1/4 cup flour; set aside. Cream together butter and sugar. Beat in eggs, one at a time. Mix in vanilla. Combine remaining 1 3/4 cups flour, salt and baking soda. Add to creamed mixture alternately with 1/2 cup apple juice. Start and end with flour mixture. Stir in fruit and nuts. Spoon batter into 2 (9 x 5-inch) loaf pans. Bake for 60 to 70 minutes or until toothpick inserted comes out clean. Cool. Makes 2 fruit cakes.
Combine strawberries, bananas, orange juice and lemonade concentrates in container of electric blender; blend until smooth. Combine soft-drink mix, pineapple juice, water, and sugar in large mixing bowl or pan, stirring until sugar is dissolved. Add fruit mixture, mixing well. Freeze (fills three 1/2 gallon orange juice cartons). To serve, thaw to consistency of a "Slurpy", about 4 hours. Pour in punch bowl or in pitcher with spout. Yield: About 6 quarts (fills a small punch bowl).
Mix pineapple and sugar. Bring to a boil and add apricot jello. Refrigerate until partially set. Mix cream cheese with milk until creamy. Whip Dream Whip according to directions and fold into cream cheese mixture. Fold cream cheese into partially set jello mixture. Pour into jello mold. This can be made several days in advance. Keep in a tightly sealed container.
Soak bread, cornbread and crackers in about a quart of water. Stew the giblets and necks separately. When this cools, pick the meat from the necks and grind with cooked giblets. Stew the hamburger meat with onions, salt and pepper. Mix all of this into the first mixture. Add onions, celery, salt, pepper, eggs and all the chicken broth. Bake in a roast pan which is covered with foil and bake 1/2 hour.
Stir salt into water in a very large bowl or divide into two bowls. Add squash. Weight down with a dinner plate and an unopened can to keep pickles under salt brine. Let stand 3 hours. Drain well.
Spray vegetable oil on medium glass dish. Layer potatoes, onions and spices in order.
In the top of a double boiler, over hot but not boiling water, combine sugar, flour and salt. Gradually add milk and cook for 10 minutes, stirring constantly. Pour a small amount of the hot milk mixture into the egg yolks, return all to double boiler. Cook for 4 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cool for about 10 minutes. Divide mixture in half. To one portion, stir in peanut butter; mix well. To the remaining portion, stir in melted chocolate. Allow mixtures to cool completely. Fill pie crust with peanut butter mixture, then chocolate mixture. Chill for 2-3 hours. Just before serving, top with whipped cream and nuts. Store leftovers in the refrigerator. Yield: 6-8 servings.
Cover bottom of pan with oil; heat and add butter. Add garlic and cook until soft and brown. Add anchovies; stir 1 minute. Add cream; heat, do not boil. Cook vegetables and meat in an electric frypan. Serve like fondue. Use bread for plates, then eat when soggy with sauce.
In large bowl, with mixer at medium speed, beat eggs with corn syrup, sugar, peanut butter and vanilla until smooth, then stir in peanuts. Pour mixture into chilled pie crust and bake for 15 minutes at 400°. Then bake pie for 30 minutes at 350°, until it is set and top is golden brown.
Break bread into small pieces and put in large square pan. Mix raisins, cinnamon, vanilla and margarine. Add to bread crumbs. In separate bowl mix sugar and eggs; mix well. Heat milk until warm. Pour over egg mixture and mix. Pour this over bread in pan. Let set 5 minutes. Cover pan with foil and bake at 350° for 30 minutes, then remove foil and bake for 30 more minutes.
Heat oil. Add garlic, ginger and pepper. Saute until garlic is golden. Add chicken strips. Brown about 4 minutes. Remove meat. Add vegetables and cook until vegetables are tender as you like. Return chicken to skillet with vegetables. Combine soy sauce, sugar and bouillon. Add to meat and vegetables. Mix and thicken with cornstarch and water. Serve over rice.
In a large punch bowl, combine punch, grapefruit juice and grenadine. Add strawberries. Just before serving, add lemon-lime beverage and ice. Float orange slices on top. Makes approximately 32 servings (4 ounces each).
Place cooked, chopped chicken in an 8 x 10-inch shallow baking dish. Add celery and grated cheese. Pour undiluted soup over. Sprinkle noodles on and bake at 350° for 20 minutes or until brown. Makes 8 to 10 servings.
Saute onion and celery in butter or oleo until clear. Add to vegetables with the olives, pimentos and mushrooms. Add the mushroom soup mixed with water and pour this over the vegetables and stir. Heat through, about 25 minutes. Add the grated cheese and stir. Bake at 350° for 1 hour.
Mix in given order. Chill dough. Roll into balls the size of small walnuts. Roll in 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake at 400° until lightly brown, but still soft.
Put sugar, water and syrup in a pan. Bring it to a boil (hard cook 300° on candy thermometer). Remove from heat. Add baking soda, butter and Spanish peanuts. Stir. Pour into well-greased pan and let cool.
Beat cream cheese, sugar and peanut butter together. Dissolve gelatin in boiling water and then combine it with the cream cheese and peanut butter mixture. Add milk and stir until smooth. Slowly stir in Cool Whip. Divide mixture between 2 graham cracker crusts. You can sprinkle chopped peanuts on tops of pies if you so desire. Freeze pies until shortly before serving time.
Drain juice from mandarin oranges and pineapple chunks into a large bowl. To juice, add instant pudding and mix well. Add the mandarin oranges and pineapple chunks. Refrigerate. Shortly before serving, add cut-up fruit of your choice. Enjoy!
Cook macaroni in boiling water about 6 minutes. Drain water off macaroni and place in a lightly greased crock-pot or spray lightly with Pam. Cut margarine into small pieces and stir into macaroni until melted. Add remaining ingredients to macaroni in crock-pot, leaving some cheese to sprinkle on top. Cook on low setting for 2 to 3 hours, or high setting for 1 1/2 hours or until done.
Brown onion in shortening. Mix in seasonings. Add chicken and brown 10 minutes. Add water and cover. Simmer until tender, about 1 hour. Remove chicken and set aside to cool. Add sour cream to drippings. If more gravy is desired, add light cream. Remove chicken from bones and add to sour cream mixture. Add dumplings and heat.
Brown ground chuck until completely cooked. Drain fat, leaving only enough to saute chopped onion and crushed garlic. When vegetables are tender, add both cans of crushed tomatoes. Add a splash of red wine, chopped parsley, Parmesan cheese and Vegetable Magic. Let simmer for several hours and serve over hot spaghetti or linguine.
Butter an 8 x 8-inch pan; drain 1 can of chilies and spread onto bottom of pan. Next, add grated cheeses. In separate bowl, mix eggs, milk and chilies; pour over cheese. Bake for one hour at 350°. This recipe will serve 5 people.
Tie cloves and cinnamon in a spice bag. Peel peaches. To prevent darkening, drop peaches into water containing 2 tablespoons each salt and vinegar per gallon. Mix vinegar, sugar, ginger and water. Add spice bag and bring to a boil. Rinse and drain peaches. Drop into boiling syrup. Cook about 1 minute (until they are tender and can be pierced with a toothpick). Remove from heat. Pack into jars, leaving 1/2-inch head space. Fill jar to within 1/2 inch of top with boiling syrup. Remove air bubbles. Adjust lids. Process 20 minutes in a boiling water bath.
Mix beans and taco mix. Layer in dish. Mix sour cream and mayonnaise. Spread over bean dip mixture. Pour picante sauce over sour cream mixture. Sprinkle with chopped onions, cheese and top with olives.
Yes, these can be prepared in the microwave oven. For large quantities of these you may prefer to use the conventional kettle method; but for small quantities of certain fruits, the microwave oven is a cool, relatively easy method of cooking.
Cook potatoes. Mash and sweeten to taste. Roll into a ball with a marshmallow in each one, then roll in coconut. Put in baking pan. Bake in 350° oven for about 25 minutes. Very good!
Drain the green beans. In casserole dish, blend soup, milk, soy sauce and a dash of pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Stir and top with remaining onions. Bake for 5 minutes more. Do not cover.