HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, beat together the vanilla pudding mix, sugar, vanilla, milk and egg yolks. Carefully fold in the stiffly beaten egg whites. Chill thoroughly. Pour into punch cups or glasses and top with a dash of nutmeg. Makes about 8 cups.
Mix well. Make a little ball; roll in granulated sugar. Press into mold and it comes out right.
Combine first three ingredients and let set for one hour. Add last three ingredients and serve over ice.
Mix together one part each salted nuts, M&M's, raisins and Rice Krispies or other cereal. Good energy food to take backpacking or on picnic.
Use all flour on fruit. Cream butter and sugar; beat eggs and combine with fruit and nuts. Bake at 300° until done, about 1 hour.
In a saucepan, combine beans and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the bacon and seasoned salt; simmer 10-15 minutes longer. Serve with a slotted spoon. Yields 4 servings.
Combine tuna, cheese, seasonings and mayonnaise. Spread mixture on buns. Wrap with foil. Bake at 350° for 12 minutes.
Add water to dried fruits and simmer; add some chunks of apple; continue cooking. Add a couple of cinnamon sticks and a little bit of tapioca to thicken slightly. Store in glass container, covered, in refrigerator. Yummy!
Saute pepper and onion. Brown hamburger and add salt and pepper. Mix together milk, egg and Bisquick. Pour meat mixture with onion and pepper into a Pam sprayed square casserole dish. Pour Bisquick mixture over the meat mixture and bake at 350° for 45 minutes or until brown. Top with cheese. Serves 6 people.
Mix flour, sugar, pineapple juice, egg and vinegar in a small saucepan. Stir over medium heat until very thick (pudding consistency). Refrigerate for 1 hour. Mix sauce with apples and pineapple well. Add whipped topping and half of the nuts. Put into bowl and top with remaining nuts.
Place 2 slices cubed bread with crust in bottom of 8 x 8 x 2-inch casserole dish. (Spray dish with Pam first.) Combine chicken, onions, celery, salt, pepper and mayonnaise; spoon over bread. Trim crust off remaining bread and arrange on top of chicken mixture. Combine eggs and milk; pour over casserole. Chill 1 hour or overnight.
Preheat oven to 350°. In a large mixing bowl, beat peanut butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate morsels. Spread into ungreased 9 x 13-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with remaining chocolate morsels. Let stand 5 minutes until chocolate becomes shiny and soft. Spread chocolate evenly over top. Cool completely. Cut into 1 1/2-inch bars. Yields 48 bars.
Remove skin from chicken and lay pieces of chicken in greased baking pan. Chop onion and mix with remaining ingredients. Pour over chicken. Cover and bake at least 1 hour at 350°.
Mix well and let stand out of refrigerator 8 to 10 hours. This will not rise, only bubbles. Then keep in refrigerator 3 to 5 days. Then feed with the ingredients listed. By this time, you should have 2 cups of starter. You can use 1 cup to make bread and keep the other to keep the starter going.
In a buttered 2-quart casserole, layer 6 slices of bread, 1/2 of sausage and 1/2 of cheese. Repeat layer (buttered side of bread up). Blend milk, eggs, salt and pepper. Pour over layers; cover and refrigerate overnight. Bake 1 hour at 325°.
Mix sugar and cornstarch together. Beat egg yolks separately. Stir this all together. Add milk and vanilla flavoring. Put all this on stove to cook. Add a stick of margarine and cook until thick enough to put in pie shell. When taken off stove, add coconut and stir. Beat egg white separately until stiff. Put in pie crust and then add meringue to put in stove to brown.
Mix all of the ingredients and pour into greased 2 1/2-quart baking dish. Bake at 350° for 1 hour.
Cream together cream cheese, powdered sugar and 2 tablespoons margarine. Add coconut. Flatten out biscuits; put cream cheese mixture in and press or pinch together. Put seam side down on nut mixture. Bake at 350° until brown. Let set in pan for 3 minutes, then invert onto plate.
Combine cream cheese and powdered sugar. Add 1 1/2 cups Cool Whip (thawed) out of a 12-ounce container. Whip and mix with a wire whisk. Spoon and spread on cooled crust and chill. Mix pudding and milk as for pie filling for 1 minute. Add 1 1/2 cups Cool Whip. Mix until blended. Pour over cream cheese layer. Chill until set. Spread remaining 1 1/2 cups Cool Whip over chocolate layer. Sprinkle nuts on top and chill.
Mix all ingredients, adding one egg at a time. Bake in greased and floured 9 x 13-inch pan in a 350° oven for 30 minutes.
Crush garlic and rub bowl with garlic cloves, leaving the garlic bits in the bowl. Mix the vinegar, oil, mustard, pepper, oregano, anchovies and egg. (A wire whisk works well.)
Mix all together. Knead well. Store in small Ziploc bags or any airtight container.
Grease 9-inch pie plate. Combine all ingredients and pour in pie plate. Sprinkle with paprika. Bake about 30 minutes at 350°. Sprinkle bacon on top and heat 5 more minutes.
Combine water, 2 cups of white flour, yeast and sugar. Beat with mixer at low speed for 3 minutes. Cover and let rise until double (30 minutes). Dough will be spongy. Stir in wheat flour, dry milk, oats, butter, honey and salt. Mix. Add nuts and mix in as much white flour as you can with a spoon. Knead on a floured surface and add remaining flour to make a fairly stiff dough (6 to 8 minutes). Shape in bowl. Place in greased bowl; turn once. Cover and let rise until double (30 to 45 minutes).
Bring conch, water and drippings to a boil. Reduce heat and simmer for at least 2 hours. Add potatoes, onion, celery and seasonings. Cook at least 45 minutes. Sprinkle and stir in handful of corn meal. Let thicken about 15 minutes. Pinch can biscuits into small pieces and add to chowder. Cook 15 minutes more. Stir frequently to prevent sticking. Serve hot.
Cook zucchini and onions in boiling and salted water for 5 minutes. Drain. Combine soup and sour cream. Fold in onions and zucchini. Add raw carrots. Mix stuffing with butter. Spread 1/2 in a 12 x 7-inch baking dish. Spoon in vegetable mixture. On top, sprinkle remaining mix all over, adding shredded cheese. Bake 25 to 30 minutes in a 350° oven.
First Layer: Combine graham cracker crumbs, pecans and melted butter. Press in a 9 x 13-inch pan and bake for 20 minutes at 350°.
Cream together cream cheese and sugar. Add pineapple, strawberries, bananas and nuts. Fold in Cool Whip. Put in butter pan and freeze. Remove 15 minutes before serving and slice.
Make a sauce by melting the butter with the mustard, stirring in the flour and cooking slowly for a minute. Gradually add the milk until smooth sauce. Add grated cheese; stir over low heat until melted. Cool a little; stir in beaten egg yolks, cayenne pepper and salt. Add crab meat. Whip the egg whites until stiff; fold into mixture. Turn into buttered souffle dish. Bake at 375° for 25 to 30 minutes.
Dip tortillas in broth and line 9 x 13-inch pan. Spread chicken, celery and onions evenly over tortillas. Blend together soups, tomatoes and 1/4 to 1/2 cup broth. Pour this over chicken and vegetables. Top with cheese. Bake at 375° until bubbly in the center.
Melt margarine. Mix in broccoli, mushroom soup, mayonnaise, eggs, onion and about half of cheese and crackers. Pour into casserole dish and top with rest of cheese and crackers. Bake at 350° for 30 minutes. Let stand 20 minutes before serving. This can be made up the night before and baked the next day.
Preheat oven to 375°. Cut off boney tips of wings. (Reserve for other use.) Cut each wing in half at the joint. Place in a single layer in a shallow 3-quart baking dish.
Mix all ingredients together except chocolate chips with electric mixer until well blended. Fold chips in last with large spoon. Pour into greased and floured tube pan and bake at 350° for 1 hour. (Check after 45 minutes with cake tester.) Makes 12 servings.
Combine salad dressing, mustard, celery seed, salt and pepper. Mix well. Add potatoes, eggs, onion and pickle. Mix lightly; chill. Makes 6 servings.
Beat egg whites and salt until soft peaks form. Add marshmallow cream. Beat until stiff.
Drain pineapple well; then mix in Jell-O. Mix in cottage cheese, then fold in Cool Whip. Refrigerate.
Heat soup. Dissolve gelatin in warm water and add to soup. Soften cream cheese and add with crab, celery, onion and mayonnaise. Pour in mold. Chill.
Combine rhubarb, sugar and water in saucepan. Cover and simmer 10 minutes.
Sift dry ingredients. Break butter into small pieces and work in with hand until dough is smooth. Roll out 1/2-inch thick. Cut in shape desired. Place on ungreased sheet. Chill 30 minutes. Bake at 275° for 45 minutes.
Cream sugar, butter and eggs; add alternately with flour, baking powder, salt and the milk; mix. Add dusted blueberries. Put in greased muffin pan. Bake at 375° for 20 to 25 minutes. Makes 12.
Combine 1 package undrained raspberries and cornstarch in saucepan. Cook and stir until thick and clear. Chill thoroughly. This is the sauce.
Place crust in glass pan; brush with Worcestershire sauce. Prick pastry and cook on High for 4 minutes. Spread sausage on crust and top with cheese. Add mushrooms.
Melt margarine in 13 x 9-inch Pyrex dish. Pour can of peaches into pan. In a separate bowl, mix sugar, flour and milk. Pour liquid mixture over peaches and margarine. Bake in 350° oven for 1 hour.
Mix meat, celery, onion and soup together. Add seasonings. In baking dish, layer meat mixture, then noodle mixture and top with Velveeta cheese. Bake at 325° for 1 hour.
Roll into small balls; put on ungreased cookie sheet. Flatten with a wet fork. Bake at 350° for 10 minutes.
Fry hamburger and drain. Lay in deep dish pie pan. Top with 1 can of corn, drained. Top with tomato soup, then mash potatoes. Bake at 375° for 30 to 35 minutes. Last 5 minutes, top with cheese.
Soak cracker crumbs in milk. Add meat, eggs, onion and seasonings. Mix well. Place in loaf pan or casserole dish. Cover with the following Sauce.
Heat water, berries and sugar. Dissolve cornstarch in 1/4 cup water. Stir into berries and cook until thick. Cool thoroughly. Heat the milk, add marshmallows and stir until melted. Remove from heat and cool. Mix graham crackers, nuts and butter. Press mixture into a 13 x 9 x 2-inch pan. Whip the cream or dessert topping mix and add to cooled marshmallow mixture. Pour into pan over crust and spread cold berry mixture over top. Refrigerate until set.
Boil syrup, butter, margarine and brown sugar 5 minutes. Add peanuts; pour over popped corn. Bake on cookie sheet for 1 hour at 200°.
Fold Cool Whip and condensed milk together with a spoon. Add cherry pie filling and crushed pineapple. Refrigerate at least 1 hour before serving.
Combine all ingredients, including liquid in cans (except cheese). Top with cheese and bake at 325° approximately 1 1/2 hours. Can be baked in 2 casseroles to freeze one for later use or in one large 9 1/2 x 13-inch pan. Serves 10 to 12.
Mash potatoes and use 1 can liquid. Beat other ingredients and blend. Pour into baking dish. Bake 20 to 30 minutes at 350°.
Put all ingredients into a heavy pan or casserole with tight cover. Bake in a 325° oven for 3 to 3 1/2 hours. (Do not peek!!)
With a sharp, heavy knife, cut down through center of hard top shell of partially thawed lobster tails. Cut through meat, but not through under shell. Spread open, butterfly-style, so lobster meat is on top. Place tails on broiler pan, shell side down. Combine melted butter, lemon juice, orange peel, salt, ginger and paprika. Brush over meat. Broil 4 inches from heat till meat loses its translucency and can be flaked easily when tested with a fork, about 17 to 20 minutes. Loosen meat from shell by inserting fork between shell and meat. Serve with lemon wedges.
Mix pear juice and jello. Mix milk with cream cheese. Let jello cool, then mix pears - when like egg whites. Mix in whipping cream.
Let milk and sugar come to a boil. Add eggs beaten with the reserved 1/2 cup milk. Cook until it coats a spoon. Add vanilla.
Mix milk with pudding; use mixer. Fold in half of the Cool Whip. Fold in sour cream. Mix all together.
Sift dry ingredients together twice. Cut shortening into flour mixture with pastry blender. Dissolve yeast according to directions on the packet. Mix buttermilk and warm milk with yeast. Then add to flour. (Helpful hint: Use a kitchen fork to blend flour and milk, thereby avoiding sticky fingers.) Refrigerate, covered tightly; a coating of oil on top avoids crusting this dough. Keeps in refrigerator for at least 1 week.
Beat all ingredients together well. Pour into 9 x 13-inch well-greased pan. Bake at 350° for 30 minutes. Frost with cooked fudge frosting.
Dissolve lemon and orange jello in hot water and add cold water. Let it begin to set. Add orange juice, bananas, marshmallows and crushed pineapple. Let set.
Sift together the flour, sugar, soda, salt, nutmeg and cinnamon. Cut in shortening. Add remaining ingredients; beat until thoroughly blended. Drop onto ungreased cookie sheet. Bake at 400° for about 15 minutes. Yields 3 dozen.
Beat sugar, eggs and oil. Add flour, salt, soda and fruit cocktail with juice. Pour batter into greased and floured pan. Spread 1/2 cup coconut on top. Bake at 350° for 40 to 45 minutes. Add the following frosting.
Combine vinegar, oil, sugar, salt, pepper and onions in blender. Mix well. Pour over vegetables. Refrigerate overnight.
Melt butter; add all other ingredients except rice. Heat. Pour over hot cooked rice. Stir and serve.
Blend all ingredients together. Wet hands and roll into a log or ball. Roll into chopped pecans. Wrap in waxed paper and refrigerate 4 to 5 hours or overnight. Serve with Town House crackers.
Melt 1/2 cup chocolate chips and butter over low heat; cool. Heat oven to 400°. Mix remaining chocolate chips, eggs, sugar, flour, baking powder, salt, vanilla, nuts and melted chocolate mixture. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Press a marshmallow into center of each. Bake 8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet.
Mix the children and dogs; empty into grassy field with flowers. Pour brook over pebbles and cover with deep blue sky. Bake in hot sun. When well browned, remove at once. Set to cool in a bathtub. When cool, remove and cover with love.
Sift together the flour, soda and baking powder 3 times. Cream the butter and sugar. Add eggs. Add dry ingredients; mix. Fold in remaining ingredients. Bake at 350° until done, about 30 to 40 minutes.
Stir together peanuts, sugar, syrup and salt in 2-quart casserole. Microwave 8 minutes on High. Stir after 4 minutes. After 8 minutes, add butter and vanilla. Blend well. Microwave 2 minutes more. Remove from oven. Add soda and gently stir quickly until light and foamy. Pour into lightly buttered cookie sheet.
Put cleaned berries in large bowl with sugar and pectin. Mix carefully. Let stand 10 minutes. Put in freezer containers. Berries will be bright red and thickened slightly. They taste like fresh berries.
Preheat the oven to 350°. Grease and flour a Bundt pan. Beat first 6 ingredients about 4 minutes. Pour in pan. Bake 45 minutes. Cool cake in pan 25 minutes. Invert cake onto wire rack. Cool.
In large mixing bowl, combine 1 1/4 cups flour, sugar, salt and yeast. Heat milk and butter until very warm. Add to dry ingredients with egg. Beat 2 minutes with beater. By hand, stir in remaining 2 cups flour. Cover; let rise in warm place until doubled in size 1 1/2 to 2 hours.
Combine first 2 ingredients in a large bowl; let stand for 5 minutes. Combine egg, oil and banana; add to cereal mixture. Combine 1 1/2 cups flour and next 5 ingredients. Add to cereal mixture, stirring just until moistened. Pour batter into a greased 9-inch square pan.
Combine pie filling, Eagle Brand, pecans and drained pineapple. Fold in Cool Whip. Chill and garnish with pecans or cherries. Good frozen, also.
Skin and debone chicken breasts, flatten to 1/4-inch thick. Dip chicken in well-beaten egg; coat well in bread crumbs. Slowly saute in margarine until lightly browned.
Cream together butter, oil and sugar. Beat in egg and vanilla. Stir in dry ingredients and stir in oatmeal, coconut, Rice Krispies, chips and nuts. Drop onto cookie sheets. Bake at 350° for 12 to 15 minutes.
Layer bread, cheese, scrambled eggs, milk and bacon. Sit in refrigerator overnight. Take out 2 hours before use. Bake at 350° for 45 minutes.
Pour jello into cottage cheese, stir well. Blend other ingredients into cheese-jello mixture. Blend well. Chill for 1 hour before serving.
Melt butter or margarine in 8 x 8-inch pan. Mix the remaining ingredients in a bowl. Pour mixture into the center of the pan of melted butter. Then pour 1 can of fruit pie filling into the center of the mixture. (I have used apple, cherry, peach and strawberry.)
Mix oleo and cream cheese until well blended. Add flour. Mix well. Chill. Mix sugar, egg and vanilla. Stir in nuts. Divide dough into 24 balls; press into miniature muffin tins, forming cup. Fill each with sugar mixture to 3/4 full. Bake at 325° 25 to 30 minutes. Cool 5 minutes more before removing from pan.
Preheat oven to 350°. Lightly butter a 9 x 13-inch ovenproof glass baking dish. Combine first 7 ingredients in large bowl. Stir in chilies. Pour egg mixture into prepared pan. Bake until lightly browned and tester inserted in center comes out clean (about 50 to 60 minutes). Serve immediately.
Combine flour, soda and sugar; cut in shortening and stir in yeast and buttermilk. Be sure to mix well. Keep covered in refrigerator for at least an hour or two before using (this is important to the success of the recipe). Roll out and cut as desired. Place on greased pan. Let rise for 2 hours. Bake at 450° for about 10 minutes.
Dip chicken pieces in water. Sprinkle with seasoning salt; coat with flour mixture. Bake in shallow baking pan so pieces don't touch. Dribble squeeze margarine over each piece. Bake at 350° for about 1 hour. Store leftover mix in refrigerator for future use.
Combine softened cream cheese, margarine and sugar, mixing until well blended. Blend in eggs. Add combined dry ingredients; mix well. Stir in dates, nuts and cherries. Drop by tablespoonfuls. Bake at 375°.
Dissolve yeast in water and set aside. Combine flour, baking powder, soda, salt and sugar in large bowl. Cut in shortening until mixture resembles coarse meal. Add buttermilk and mix well. Stir in yeast mixture. Turn dough out on a lightly floured surface and knead 1 to 2 minutes. Roll dough to 1/2-inch thickness. Cut. Place on greased baking sheet and brush tops with melted butter. Bake at 400° for 15 minutes. (If you don't have buttermilk, add a teaspoon of vinegar or lemon juice to a cup of milk and let stand for a few minutes.)
Cream sugars and shortening. Add peanut butter and mix well. Add eggs and mix well. Add soda, salt and vanilla. Gradually add flour. Roll into balls and place 2 inches apart on cookie sheet. Flatten with fork dipped in flour to prevent sticking. Bake at 350° for 10 to 12 minutes.
Use 9 x 13-inch dish. Layer broken lettuce, diced celery, sliced onion, sliced water chestnuts and peas. Cover with mayonnaise. Sprinkle on sugar. Cover with grated Parmesan cheese, then eggs, tomatoes and bacon. Cover lightly and refrigerate 24 hours before serving. Serves 12.
Mix all ingredients. Cook in unbaked pastry shells at 325° until firm. Yield: 5 small tarts.
Grease a 9x9 inch pan and line with chilies. Beat eggs and cheese and Tabasco. Pour over chilies and bake at 350° for 25-30 minutes. Cool a few minutes before cutting into squares. Serve warm or cold. Can be reheated.
Mix together all ingredients, except sugar. Refrigerate overnight. Then shape small amounts in little balls, shaped like strawberries. Dip bottom of the shaped strawberry in the green sugar and top top in the red sugar. Cover well. These store well in refrigerator over a long period of time.
Trim fat from meat; cut meat into strips, 2 x 1/4-inch. Heat oil in large skillet. Cook meat in oil, turning frequently, until brown (about 5 minutes). Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes for round steak or 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of simmering.
Boil shrimp. Cook linguine. Chop other ingredients and mix. Let chill before serving. (The cole slaw dressing does enhance the flavor. I use about half Marzetti cole slaw dressing and half mayonnaise and garlic to taste.) Can use garlic powder to cut down on salt. If onion is very hot, decrease amount and increase other ingredients.
Cut corn from cob but do not scrape. Frozen or canned whole kernel corn may be used. Remove seeds from peppers and chop fine. Chop celery and onions. Combine with seasonings, vinegar, water and sugar; cook 15 minutes. Reduce heat to slow simmer; cook 30 minutes more. Seal at once in sterilized jars.
Put yam/potato and fish into a bowl. Season with salt and pepper. Moisten with a little beaten egg. Form into a long roll on a clean board (2 to 3-inch diameter). Cut into cakes 1-inch thick. Dip first into beaten egg or milk, then coat with flour. Fry in hot oil allowing 2 to 3 minutes on each side until golden brown. Serve with gravy and cooked green vegetables or salad.
Coat inside of large Dutch oven with cooking spray. Saute onion and apple until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold. Yields 10 servings. Can be frozen in serving portions.
Preheat oven to 400°. In a saucepan, combine sugar, salt, cornstarch, fruit juice and flour. Stir until well blended. Remove from heat and stir in fruit and coloring; mix well and add flavoring and butter. Pour into pastry-lined pan. Cover with pastry. Seal edges and flute. Bake 35 to 40 minutes.
Boil together for a few minutes, then use with any barbecue sauce. Better than you can buy.
Cut all veggies in medium pieces and place in 9 x 13 pan. Sprinkle Moores marinade on veggies and cover with foil. Punch holes in top of foil. Put on grill and cook 45 minutes to an hour.
Heat cooking oil in a large iron skillet. Add chopped garlic, onion, celery, green pepper and parsley; cook until soft. Add cleaned crawfish tails, bread, eggs, salt, pepper and sauce. Cook about 15 minutes, stirring constantly to prevent sticking. Allow to become cool enough to handle and stuff into the cleaned crawfish heads. Roll in flour and brown. Make a roux of 3 tablespoons flour. Add 1 quart water and drop browned, stuffed heads into the gravy as they become browned. Place on low heat and allow to simmer for about 30 minutes. Serve over rice.
Chop the potatoes into large chunks. Place into a medium soup pot and add enough water to cover. Cook, covered, until potatoes are fork-tender, about 25 minutes. Drain cooking water and mash potatoes.
Preheat oven to 350°. In small bowl, whisk together butter, pepper sauce and vinegar. Dip drummettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with salad dressing mix. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika. Serve with salad dressing and celery sticks. Serves 6 to 8.
Take the corn and milk, mix together, then add enough self-rising flour to thicken. Heat oil in a deep fryer. When hot, drop by spoonful into oil; cook until golden brown.
Mix sugar and cinnamon together. Quarter biscuits and roll into sugar mixture. Place in a slightly greased pan (9 x 9-inch or 13 x 9-inch). Melt margarine and add brown sugar and nuts. Pour over biscuits. Bake at 450° for 20 minutes or until golden. A nice change of pace for breakfast!
Crumble your biscuits well. Add ingredients, one at a time, mixing afterwards. Bake in 300° oven until brown and solid. Serve alone or with lemon sauce or another flavored sauce, chocolate. Spray pan with cooking spray.
Bring broth to a boil and slowly stir in grits. Reduce heat to medium-low; cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat and stir in heavy cream. Season to taste.