HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to package directions. Drain and put in baking dish. Melt margarine and add herb stuffing mix. Add to broccoli. Mix mixture and soup; pour over rest of ingredients. Cover and bake 350° for 30 minutes. Take cover off and bake until brown.
In mixing bowl, combine eggs and milk. Sift together dry ingredients. Add egg mixture. Beat smooth with rotary beater. (Test mixture to see if it flows easily through funnel. If too thick, add small amount of milk; if too thin, add small amount of flour.)
Mix all ingredients together and bake at 400° for 30 to 40 minutes.
Cook spinach according to package directions. Drain well and squeeze to remove excess moisture. Combine spinach and remaining ingredients, mixing well. Shape into 3/4-inch balls and place on lightly greased cookie sheets. Bake at 325° for 15 to 20 minutes. Yield: 11 dozen. May be frozen before or after baking for later use. Thaw slightly and reheat.
Soften cream cheese; add the tomatoes, green chillies and scallions. Spread over tortillas with rubber spatula; roll up like a jelly roll. Refrigerate covered for at least two hours. Slice in 1/4 to 1/2 inch pieces. Serve, using toothpicks to dip into the picante sauce.
Soak beans overnight. Place ham hock and beans in large pot. Cover with water, add onions, celery, green pepper, salt and pepper. Salt lightly as ham hock is very salty. Bring to a boil, cook slowly at least 3 hours or until meat leaves bone and beans are tender. Serve over cooked rice. Makes 10 to 12 servings. Left over beans freeze well.
Brown ground beef; drain. Add taco seasoning and onion. Spread beans on bottom of a 9 x 13-inch glass dish. Add meat mixture; layer remaining ingredients. Bake at 375° for 20 to 30 minutes, or until cheese melts.
Heat oven to 300°. Mix crumbs, 1/4 cup sugar and margarine. Press firmly and evenly in bottom of ungreased baking pan (9 x 9 x 2-inches). Beat eggs until thick and lemon colored. Beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top and cool.
Soften yeast in the warm water and set aside; let cool to lukewarm. In a medium-sized bowl, combine ginger ale, sugar, margarine and salt. Add 1 1/2 cups flour to this mixture and beat well. Beat in yeast and egg. Gradually add remaining flour, beating well. Place dough in a large greased bowl. Turn dough once to grease surface. Cover and chill overnight. Grease a 6 muffin pan. Form rolls by placing three 1-inch balls in each muffin cup and brush the top with melted margarine. Bake at 400° for 12 minutes. Yield: 6 rolls.
Combine consomme, soy sauce, lemon juice and garlic. Pour over meat and marinate 12 to 24 hours. Place roast and liquid in a 300° oven. Roast should be covered with aluminum foil or lid. Roast for 2 to 2 1/2 hours. Remove from oven and top with sliced onions. Place vegetables around the roast in the juices. Return to the oven and roast an additional 1 to 1 1/2 hours until vegetables are tender.
Cook macaroni per directions and drain. Lightly saute pimento and onion in 3 tablespoons margarine. Mix all ingredients and place in buttered casserole. Cover with a bit more cheese (Parmesan or other). Bake 25 minutes at 300°.
In a kettle, combine water and 1/4 cup lemon juice. Peel, core and quarter the pears, placing them in lemon juice mixture to retard browning until all have been peeled. Drain liquid in kettle. Add grape juice and remaining juice; bring to a boil. Reduce heat to medium; cook until pears are soft, 20 minutes; stir occasionally. Cool Press through sieve or food processor. Return puree to kettle. Add spices; cook; stir until thick, 20 to 35 minutes. Remove from heat, add sweetener. Pour into hot jars leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes.
In a saucepan, melt butter. Saute onion, then add flour, and salt and pepper, mixing well. Add sour cream and heat. Blend with cooked green beans and pour into shallow 1-quart size baking dish. Top with shredded cheese and bake 15 minutes in a preheated 350° oven.
Soak chickpeas in cold water overnight. Drain, cover with fresh water and boil for about 1 1/2 hours. Crush garlic with 1/4 teaspoon salt. Put the tahini, lemon juice and garlic into the liquidiser goblet; add chickpeas and blend to a creamy paste. Turn out, add more lemon juice and salt to taste. (It should be slightly sharp.) If you wish, add olive oil to give a softer texture. If you have no liquidiser, rub peas through a sieve, then beat in the garlic. Add the tahini gradually, then lemon juice and seasoning. Turn into bowl and garnish. Serves 6 to 8.
Cook sausage; drain. Beat eggs; add milk, salt and mustard. Into greased baking dish layer bread, sausage and cheese. Pour egg mixture over all. Refrigerate overnight. Bake at 350° for 45 minutes. Delicious! I use it a lot for Christmas morning.
Mix sugars, margarine and oil together. Add eggs and vanilla. Combine dry ingredients and mix into creamed mixture. Roll dough into small balls. Press them with a sugar coated press. Bake at 375° for 7 to 8 minutes.
Mix ingredients until dissolved. Freeze in container (milk jugs). Take out until slushy. Add 1 bottle ginger ale to each gallon.
Cream shortening and sugars. Add eggs and vanilla. Add dry ingredients. Beat well. Add rest of ingredients. Drop by spoonful onto baking sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. Lightly butter a 9-inch square glass baking dish or 1 1/2-quart casserole. Cream butter and sugar with mixer. Beat in eggs. By hand, stir in pineapple, milk and vanilla. Fold in bread. Bake 1 hour. Serve hot or at room temperature. Serves 8.
Beat cheese and sugar on medium. Beat in egg and dash of salt. Stir in chocolate bits. Prepare cake mix according to directions. Line muffin pans with paper cups. Fill 2/3 full with cake batter, then drop 1 rounded teaspoonful of cream cheese mixture on top. Bake at 350° for 20 minutes. Makes 32 cupcakes.
Cream shortening and 1/2 cup sugar. Add eggs. Beat well. Mix other dry ingredients (except last 1/2 cup sugar) in separate bowl. Add liquid ingredients to dry ingredients. Beat well; add last 1/2 cup sugar. With a tablespoon, fill doughnut. Makes about 18 doughnuts.
Place sugar, Karo syrup and dry roasted nuts in electric fry pan. Set at 360°. Set timer; stir constantly for 9 to 10 minutes. Stir in quickly 1 teaspoon baking soda. Pour on ungreased cookie sheet. Spread with back of spoon. Cool. Break into pieces.
Place brisket on large piece of foil. Spread A.1. sauce on both sides of meat. Sprinkle with the dried onion soup mix and the can of mushrooms, drained. Completely enclose the meat in the foil and cook at 325° for 3 hours.
In an 8 1/2 x 11-inch pan, sprinkle 1/2 of pecans on bottom. Break Hershey bars into sections; arrange on nuts. Set aside. In a heavy saucepan, combine the butter, Karo syrup, water and sugar. Cook over medium-low heat to 300°. (It turns from pale yellow to light brown.) Pour over chocolate and nut layer. Spread gently to cover. Arrange rest of chocolate bars on top; allow to soften for a minute or so and spread. May sprinkle 1/2 cup chopped pecans on top. Let stand at room temperature. Break into pieces.
Mix sugar, flour, salt, lemon juice and rind. Cook over low heat or boiling water, stirring, until thickened. Cook 10 minutes more; stir often. Stir hot mixture slowly into eggs. Return to pan. Add fat; cook 2 minutes, stirring. Cool.
Slice kielbasa into bite size pieces. In a crock-pot, combine all ingredients and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
Combine 1 cup whipped topping; mix with pudding mix, pumpkin and milk. Add spices. Mix slowly with blender for about a minute. Pour into pie shell. Chill until set, about 2 hours.
Note: There will be sugar left from the cinnamon-sugar that the biscuits are rolled in. Use this for granulated called for plus enough to make the 1/2 cup called for.
Place in crock-pot and cook on low for 10 to 12 hours or 5 to 6 hours on high. Serve on sub buns. Freezes well.
Remove stems from cleaned mushrooms and chop stems finely in food processor. Do not puree. Scrape out the inside of mushroom caps with the tip of a potato peeler or spoon and add to chopped stems.
Brown sausage and hamburger meat and drain well. Put into crock-pot. Add soup (undiluted), tomatoes and cheese, cut up into small chunks. Mix all together good and turn on high until cheese melts good and then turn on low until ready to serve. Serve with tortilla chips.
Cook broccoli 4 minutes; set aside. Cook onion, celery and margarine in a covered dish for 2 minutes. Now, put broccoli and all other ingredients, except cheese, in dish. Cook 3 minutes. Now, add garlic cheese. Cook all for 3 to 4 minutes or until bubbly.
In top of double boiler, melt chocolate chips over hot water. Remove from heat. Add condensed milk, vanilla, salt and nuts. Stir until smooth. Pour into wax paper lined 8 inch square pan. Chill. Store in air-tight container.
Brown beef; add onion and rice. Brown slightly. Add remaining ingredients and place in casserole dish. Cover with lid or foil. Bake 35 to 40 minutes at 325°.
This recipe has become such a favorite amongst friends that we bake and give as birthday and valentine gifts. We also take them on every camping, canoe and Canada trips.
First Layer: Jell-O. Add 1/2 cup boiling water and dissolve. Add 3 1/2 cups water. Add 1 can crushed pineapple, drained. Pour into a 13 x 9-inch loaf pan. Chill.
Brown and drain hamburger and sausage. Put in large pot and add mushroom soup and taco sauce. Stir on low heat. Cube cheese and add to mixture. Heat on low heat.
Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes. Shape cheese mixture into a ball and make an indentation in the top to resemble an apple. Chill 30 minutes. Coat ball heavily in paprika. Cover and chill 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers.
Put peanut butter in a bowl. Add applesauce. Stir and mix well. Spread mixture on bread. Put another slice of bread on top.
Combine butter, cheeses, salt, lemon juice, green pepper, celery, 1/4 cup nuts and cabbage. Shape into tiny balls. Roll balls in nuts. Refrigerate. Serve as cocktail nibblers. Makes about 40.
Put all ingredients in a crock-pot. Cook 4 to 6 hours on low or cook on stove top on low heat until completely heated.
Boil the oleo, sugar, cocoa and milk for 3 minutes. Remove from heat. Add oats and vanilla. Stir well. Drop from spoon onto waxed paper. Let cool and then enjoy.
Heat pan for pancake mix on medium-low. Mix pancake mix rather thin, with no lumps. Pour 1/4 cup in pan and rotate pan to spread it out thin and evenly. Flip. Put on plate and spread 3 tablespoons pie filling in line in center of Blintz. Add 1 or 2 tablespoons sour cream. Fold over as a burrito. Pour 1 tablespoon melted butter over lengthwise. Garnish with 1 or 2 teaspoons powdered sugar.
Mix all ingredients. Chill. Can be served 45 minutes to one hour after preparation when strawberries thaw. Very good and pretty!
Mix Miracle Whip and Cool Whip together and set aside. Dissolve one package of gelatin in 1 1/4 cups boiling water. Add 1 teaspoon of vinegar. Pour 3/4 cup jello into an 8-inch square pan. Chill 25 to 30 minutes (set, but not real firm). Blend remaining gelatin into 3 tablespoons of the blended Miracle Whip and Cool Whip. Spoon over set jello and chill 25 to 30 minutes.
Preheat oven to 350°. Grease and flour Bundt pan. Sift together flour, salt and baking powder. Cream together butter and sugar. Blend in eggs, one at a time, until smooth. Blend in vanilla. Gradually blend in dry mixture and stir in remaining ingredients. Pour in pan and bake for 1 hour at 350°.
Saute onions and celery with margarine. Add other ingredients. Bake at 350° or until bubbly.
Cream together cream cheese, 6 tablespoons peach juice and sugar. Make cake according to directions, substituting 1/2 cup peach juice for 1/2 cup water. Pour in a prepared pan. Slice peaches in half and cover top of cake mixture. Drop cream cheese mixture by spoonfuls onto cake mixture in rows until gone. Sprinkle top with cinnamon/sugar and bake at 350° for 1 hour, or until cake mixture is done. (Cream sections will be wet!) Serve hot or cold, topped with whipped cream if desired or Cool Whip as icing.
Boil shrimp in water until pink; drain and set aside to cool. In large pot, mix cream of mushroom soup, cream, water and curry. Peel shells off shrimp; cut into bite size pieces. Add to pot. Bring to slow boil for 1/2 hour. Add eggs to pot. Turn off heat; let sit until ready to eat. Serve hot.
In a pot of water, boil seasonings, potatoes, carrots and onion until tender. Add bacon, sausage and cream. Stir and enjoy.
Remove skin on fish and cut into serving portions. Dip fish pieces in dressing and roll in cracker crumbs. Place fish on a well greased cookie sheet; drizzle melted oil over pieces of fish sprinkled with paprika. Bake in hot oven at 500° for 10 to 12 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Cream butter and sugar; add unbeaten eggs with flour. Add vanilla. Bake at 300° for 1 1/2 hours.
Cook noodles in salt water until tender; drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 1-quart casserole. Top with bread crumbs. Bake at 350° for 45 minutes.
Boil chicken, then remove bones. Mix chicken with broccoli after boiled. Mix all other ingredients together (except cheese).
Cut zucchini in half lengthwise, leaving the ends trimmed but intact. Using a spoon (grapefruit spoon works well!), scoop out insides to form boats, keeping all zucchini "meat"; set aside.
In a glass bowl, layer the ingredients. Cover bowl tightly with Saran wrap; chill overnight. Toss before serving.
Combine all. Separate egg. Add chopped egg white to the rest. Yolk is crumbled and put on top. Serve with any raw vegetables. It is great!
Mix first 6 ingredients together. Spread on tortillas. Roll up and cut size desired. Refrigerate.
Fry and chop hamburger in skillet. After cooked, add jar of Prego spaghetti sauce and mix well. Cook lasagna noodles as directed on box. When cooked, layer noodles, hamburger mixture and cheese until you fill a 9 x 12-inch baking pan. Bake in oven at 325° for about 15 to 20 minutes.
Wash fish. Pat dry. In a small bowl stir together egg white and water. Mix together crumbs, Parmesan cheese and parsley. Dip fish into egg white mixture, then into crumb mixture. Lightly grease large skillet and cook fish in hot skillet for 6 to 8 minutes until fish flakes easily with fork. Turn once. Makes 4 servings.
Cook all ingredients in slow cooker for 4 to 5 hours on medium heat. Stir once or twice. When completely cooked, add 1 bag no-egg noodles or noodles of choice and 1 cup fresh, sliced mushrooms. Heat until noodles are cooked through and tender, about 30 minutes. Delicious.
Cook soup meat with salt in 2 quarts water until soft. Remove from broth and cool enough so meat can be taken from bone and cut into small pieces. Return meat to broth. Add all other ingredients plus water, enough to cover. Cook until vegetables are tender, about 20 minutes. Add additional salt and pepper to taste. Any vegetable in season can be used.
Wash cucumbers thoroughly in a gallon glass jar. Place 2 grape leaves, 4 garlic cloves and 2 sprigs fresh dill on bottom. Pack cucumbers in, standing on large end. Fill in center. Put in 2 grape leaves on stacked pickles. Put 4 garlic cloves and 2 sprigs of dill. Pack jar to top with rest of cucumbers. Put in the rest of garlic cloves. Cram 1 more sprig of dill on top with grape leaf. In a large saucepan, put vinegar, salt and 3/4 gallon water. Bring to rolling boil. Pour boiling vinegar over cucumbers. Run handle of wooden spoon through packed cucumbers to be sure brine touches all cucumbers. Be sure top grape leaf is covered. Shake jar after covering with plastic lid, no metal lid. Put top on tight. Turn jar upside down. Let it sit 1/2 hour. Put in fridge for 3 weeks before use.
Put all vegetables in a bowl.	Mix salt, oil, vinegar, paprika and sugar. Pour	over vegetables and toss. Let set several hours or overnight, stirring occasionally.
Saute first three ingredients in hot oil. Stir in seasoned meat. Cook until slightly brown. Blend in tomato paste. Simmer 20 to 30 minutes. Serve on round split bun or toasted bun. Serves 100 (2 ounces per person.
In a medium bowl, combine all ingredients except nuts. Mix well. Chill until firm. Form the cheese mixture into a ball. Roll the cheese ball in the nuts and chill several hours or overnight. Serve with crackers.
In skillet, brown chops (use shortening if necessary); pour off fat and blot pork chops with paper towels. Stir in soup, 1/4 cup water, carrots, onion and sage. Cover; simmer 15 minutes. Add green pepper; cook 15 minutes more or until done. Stir occasionally. Add more water if needed. Makes 4 servings.
In a large saucepan, cook bacon until crisp; remove bacon, reserving drippings. Drain corn, reserving liquid. To bacon drippings in pan, add liquid, onion, potatoes and salt. Cover and simmer until vegetables are tender. Add soup, milk and corn and heat through. Season to taste with salt and pepper. Crumble bacon on top. Serves 5 or 6.
In greased pan, dump undrained pineapple. Spread pie filling over pineapple. Dump dry cake mix over pie filling. Drizzle melted butter over cake mix. Bake at 350° for 45 to 50 minutes.
Preheat oven to 375°. Cream margarine with sugar. Beat in eggs. Add baking powder, salt and milk. Beat well. Gently stir in flour, then blueberries. Fill muffin cups 2/3 full. Sprinkle with sugar. Bake 25 to 35 minutes.
To assemble, layer about 1/3 of the mixed salad greens in a bowl; dot with teaspoons of salad dressing. Add 1/3 of the onion rings and peas. Sprinkle with salt, pepper and sugar. Add 1/3 of the cheese. Repeat layers, seasoning each. Cover and chill at least 2 hours. Do not toss. Serve as is. Serves 8 to 10.
Soak kidney beans in water overnight; drain. Cook, brown and slice linguica. In a large 8-quart pot, add linguica, onions, beans, cabbage, garlic, salt, pepper, vinegar and tomatoes. Add water to cover. Bring to boil. Lower heat and simmer 30 minutes. Then add tomatoes and simmer an additional 2 hours. Add the cubed potatoes the last 1/2 hour.
Spread almonds in a single layer in a shallow pan. Bake at 300° for 15 minutes, stirring often, until almonds just begin to turn color.
Mix eggs, sugar, apricot preserves, butter, vanilla and bananas until smooth, then add dry ingredients. Mix and add the nuts, if you like. Bake at 350° for 35 to 45 minutes in a 13 x 9-inch pan. Top with confectioners sugar, Cool Whip or orange, apricot preserves.
Cook potatoes in salted water until tender. Cool. Meanwhile, chop onions, pickles, eggs, celery, pepper and pimento. Mix all ingredients together with enough Miracle Whip dressing to soften. Garnish with boiled egg slices.
Preheat oven to 350°. Cut up chicken in bottom of pan. Slice eggs on top of of chicken. Mix soup and chicken broth and pour over chicken and eggs. Mix flour, milk, mayonnaise and butter and pour over other. Bake for 45 minutes.
In a heavy pan bring sugar, Karo, and oleo to a boil and cook 5 minutes. Remove from heat and add soda. Stir well and pour over popcorn.	Place in 3 pans (13 x 9 x 2-inches). Bake 1 hour at 250°, stir	often.	Remove to wax paper. Store in airtight containers.
Mix mushroom soup with vegetables. Cover with cheese. Bake at 350° for 15 minutes. Add croutons or French fried onions to top and bake 5 minutes longer.
Included in this section are foods that are considered "basic" cooking. You have to start somewhere and these are foods that are easy to prepare and everyone should know how to cook. Some good cooks are born, I suppose, but most good cooks have learned how to be one! Nothing in this section is fancy, but all are good, especially if you want to know how to cook good Southern food! The more you cook and the more you know which foods taste good together, the better cook you will become. You can make up your own recipes when you are able to put ingredients together that you know will taste good. Cooking is fun and should always be that way because most of us are going to have to cook for the rest of our lives! You must remember that everybody makes mistakes when they are first learning how to cook; take heart, you will continue to improve each time you cook something.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Alternate flour, milk and pecans; add baking powder to flour before adding. Add vanilla. Fold in stiffly beaten egg whites. Bake in tube pan at 350° for one hour or until cake leaves edge of pan. "Wonderful!"
Cut the steak with the grain into 2-inch wide strips, then cut each strip across the grain into 1/4-inch thick slices. In a medium bowl, combine the steak with the soy sauce, 1 tablespoon of the oil and 2 teaspoons of the cornstarch. Stir to coat the steak; set aside. Cut the bell pepper into thin slivers. Cut the onion into 1/2-inch thick wedges. Cut the celery on the diagonal into 1/2-inch slices.
Mix together all ingredients, except chicken. Roll chicken in mixture. Bake for 45 minutes at 350°.
Cut the steak into thin slices or strips. Combine all other ingredients and pour the mixture over the meat. Allow to stand 2 hours. Thread the meat on skewers and broil quickly on both sides over barbecue or in preheated broiler. Serves 4 to 6.
Preheat oven to 350°. Cook rice according to directions on box. In bottom of 9 x 13-inch casserole dish, place strips of bacon. Spread rice over the bacon strips. Place browned chicken over rice. Mix soup, onion, milk, salt, pepper and cinnamon together. Pour over chicken and rice. Bake for 45 minutes. Bring out. Add cheese in strips. Put back in oven; cook for 15 minutes.
Mix together sugar, shortening, salt, vanilla and cocoa. Add remaining ingredients and more flour, if needed. Roll out on a floured board. Cut out and fry in deep fat.
Cream sugar, eggs, milk and butter. Mix flour and baking powder; slowly add to creamed mixture. Add cherries last, stirring slowly. Bake at 350° for 25 to 30 minutes. Check with toothpick.
Cream butter thoroughly with sugar until light and fluffy; beat in eggs, one at a time, beating well after each addition. Add mashed potatoes, vanilla and spices; blend well. Sift flour, salt, baking powder and soda. Add to potato mixture, blending and mixing thoroughly. Fold in nuts and coconut. Turn into greased and lightly floured 10-inch tube cake pan. Bake at 325° for 1 hour and 15 minutes.
Drain pineapple and reserve 1 cup of the juice. Dissolve Jell-O in boiling water. Add 7-Up, crushed pineapple, marshmallows and banana slices. Refrigerate until firm.
Preheat oven to 275°. Mix first 4 ingredients until smooth. Add nuts and vanilla. Shape into rolls about the sized of little finger. Bake on ungreased cookie sheet approximately 1 hour. Roll in confectioners sugar. Yields 3 to 4 dozen.
Cook frozen broccoli until tender. Drain all excess water from broccoli. In same baking dish, mix together broccoli, soup, mayonnaise, cheese and onion. Beat the 3 eggs and add to the mixture. Bake at 350° for 1 hour.
Mix flour, sugar, eggs and some of the milk. Stir well, then add remaining milk. Cook, stirring constantly, until thick. After thickens, layer wafers, bananas and pudding. Make meringue with egg whites and put on top of pudding.
Cream 1/2 cup butter or margarine, 1 cup sugar, eggs and vanilla. Add 2 cups flour, baking soda and salt alternately with buttermilk. Fold in chopped or grated apples (use green apples) and chopped pecans. Pour into greased and floured loaf pan. Combine 1/3 cup flour, 2 tablespoons sugar, brown sugar, cinnamon and 1/4 cup butter or margarine. Bake at 350° for 55 to 60 minutes. Test, cool before cutting.
Cook macaroni in boiling, salted water until tender; drain. Mix macaroni, milk, salt, Worcestershire sauce and 3/4 cup grated cheese. Put this into a greased, shallow casserole dish. Combine pickle relish and onions. Split frankfurters lengthwise; fill with relish and onion mixture. Top with remaining cheese and place on top of the macaroni. Bake at 350° for 25 minutes.