HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer raisins in 1 cup water until plump (15 minutes). Drain raisins, reserving the liquid and add enough water to make 1/2 cup. Mix shortening, eggs, sugar and vanilla. Blend in the 1/2 cup raisin liquid. Stir in remaining ingredients. Drop onto ungreased cookie sheet by rounded teaspoonfuls. Bake at 400° for 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 6 1/2 dozen.
Beat eggs well. Add sugar and continue beating. Add flour. Heat milk and oleo together. Add to mixture and mix well. Add vanilla or lemon and baking powder. Bake in tube pan at 350° for about 1 hour. Check to see if it needs to cook a few minutes longer.
Crush Doritos and just cover bottom of 2-quart baking dish. Mix all other ingredients except cheese and place on Doritos. Crush more Doritos on top of this. Add cheese on top. Bake 20 minutes at 350°.
Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25 to 30 minutes in preheated 275° oven. Store cooled cookies in an airtight container about 5 days before serving, then enjoy! Makes about 4 dozen.
Saute shrimp for 6 to 8 minutes in butter. Mix the sauces. Follow instructions on the package for the Hollandaise sauce and mushroom sauce for the quantity of liquid, but use half and half instead of milk. Layer broccoli in baking dish (flat). Cover with shrimp. Pour sauce over. Bake at 325° to 350° for about 30 minutes. Can sprinkle Italian bread crumbs 5 minutes before done.
In ungreased 2-quart casserole, place chopped broccoli and water chestnuts. Cover with cream of chicken soup. Mix bread crumbs, Parmesan cheese and butter; sprinkle on top of soup. Bake uncovered for one hour at 350°.
Melt in heavy skillet to form light syrup. Coat 10-inch pie dish (deep) on bottom and partially up sides.
Cook noodles; set aside. In large saucepan combine all ingredients except noodles and simmer 30 minutes. Heat oven to 350°. Grease a 2-quart casserole dish. Combine noodles with rest of ingredients. Pour into casserole dish and cover. Cook in oven for 30 minutes or so until desired thickness of juices. Serve with bread and butter and tossed salad.
Cook and drain ground beef with onion. Mix spices and water and add to ground beef. Add water to keep thin. Simmer 45 minutes to 1 hour.
Combine all except shrimp. Heat and pour over washed shrimp. Cover and bake 1 hour at 325°. Serve with French bread.
Bring a pot of water to boil with lemons. Drop in boiling water the potatoes and cook 10 minutes. Add the corn and polish sausage and boil 10 minutes more. Last, add the shrimp and boil about 2 minutes or until the shrimp turns pink.
Place all ingredients in crock pot for 1 1/2 hours on low heat. Serve on hoagie buns or your choice. For a large crowd.
Dice green pepper, onion and celery. Saute in 2 tablespoons butter until soft. Add 1 pound crab meat and 1 pound shrimp. Simmer 5 minutes.
Brown the ground beef with the onion and pepper and drain off fat. Mix the beans with the BBQ sauce, add beef and simmer for 45 minutes.
Mix together dates, water and baking soda and set aside to cool. Cream together butter and sugar in a separate bowl. Add 2 well beaten eggs to creamed mixture and mix well. Add cooled date mixture. Then add sifted flour, salt, baking soda and baking powder. Pour into 9 x 13-inch pan, greased and floured. Sprinkle top with chocolate chips, nuts and sugar. Bake 30 minutes at 350°.
Brown beef in skillet with onion, chili powder, Worcestershire sauce and salt. Spread in baking dish. Cover with diced potatoes, green peas and corn. Mix juice from corn and peas with 1 small can of tomato paste. Mix the cornmeal with the egg and buttermilk. Spoon over mixture. Bake at 400° for 35 minutes (until corn bread is brown).
Preheat oven to 350°. Rinse blueberries from mix with cold water and drain. Arrange peach slices in ungreased 9-inch square pan. Sprinkle blueberries over peaches, combine water and brown sugar in liquid measuring cup. Pour over fruit. Combine muffin mix, pecans and melted butter in large bowl. Stir until blended (mixture will be crumbly). Sprinkle crumb mixture over fruit. Sprinkle contents of topping packet from mix over crumb mixture. Bake at 350° for 50 to 55 minutes. Serve warm with whipped cream.
Preheat oven to 350°. Mix together the first 4 ingredients and set aside. In a greased 9 x 13-inch casserole, layer the ingredients in the following order: chicken, tortillas, onions, soup mixture and top with cheese. Bake for 1 hour or until mixture is bubbly.
Coat the bottom and sides of a large roasting pan with a nonstick vegetable spray. Place popped corn in pan.
Brown hamburger and onion; drain. Add macaroni, soup and milk. Stir in banana pepper and olives. Salt and pepper to taste. Cut or shred cheese into mixture. Bake in 1 or 2 casserole dishes. Top with squares of Velveeta. Sprinkle with paprika. Bake at 325° for 15 to 20 minutes.
Heat oil in a large, heavy saucepan. Saute onion and garlic until onion is tender. Add chicken broth, beans, salt, Italian seasoning, basil and pepper. Bring to a boil; simmer over low heat for 10 minutes. Puree in blender until smooth; return to saucepan. Slowly stir in evaporated milk; heat through. Top with fresh basil. Yield: About 4 cups.
Chop raisins, figs and almonds. Sift together flour, salt and sugar. Cream in butter. Beat in water and eggs. Add raisins, figs and almonds. Stir in honey and spices. Mix well. Pour into greased and floured tube cake pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Mix all ingredients except egg, then add egg and bake at 350° for 30 minutes.
Mix together Cheez Whiz and sour cream. Add onion, parsley flakes and salt. Slice smoked sausage in half, then cut in small pieces. Mix together potatoes, sausage and cheese mixture. Bake in a 350° oven for 40 minutes.
In saucepan, combine	juice, molasses and raisins and simmer 5 minutes.	Remove from heat and add fruit peel. Cream butter, sugar and	egg, one at a time.	Stir together dry ingredients and add to creamed mixture. Add orange mixture and nuts and mix well.
Dissolve dry yeast in warm water; add remaining ingredients one by one. Mix by hand until moist. Seal in Tupperware fix-n-mix bowl until seal pops off. Divide into 4 loaves. Cover with towel and let rise 1/2 hour. Bake at 350° for 1/2 hour.
Combine potatoes, celery, bacon, Parmesan cheese, onion and salt; mix lightly. Gradually add dressing to softened cream cheese, mixing until well blended. Pour over potato mixture; mix lightly. Spoon gently into serving bowl; chill several hours.
Melt butter or margarine in a saucepan; add sugar and milk. Bring to a boil and boil 2 minutes. Remove from heat and add peanut butter, vanilla and oatmeal. Drop by spoonfuls on aluminum foil. Makes about 2 dozen.
Place butter in a shallow dish. Microwave at High for 4 to 5 seconds, until butter melts. In another shallow dish, mix cornflake crumbs, Parmesan cheese, chives and parsley. Dip chicken in butter, then crumbs to coat. Arrange chicken pieces, bone side down, in shallow pan. Microwave on High for 10 to 12 minutes. Turn over. Cook for 5 to 8 minutes longer, until juices run clear. Let stand for 5 minutes. Makes 4 servings.
Sift together flour, baking powder, sugar, salt and baking soda; set aside. Mix egg, orange juice, melted shortening and hot water in a bowl. Add flour mixture. Fold in cranberries and nuts. Mix until it holds together. Bake at 350° for 1 hour or until toothpick comes out clean after being inserted.
Cream the cream cheese and oleo together. Add flour and mix well. Form into 24 small balls and press into bottom and sides of small ungreased muffin tins. Put a few broken nuts into bottom of tarts and add filling.
Prepare elbow macaroni according to package directions. Drain. In a large skillet melt butter; add green pepper and onion. Cook until tender (do not brown). Add Hormel chili, corn, seasoned salt and pepper. Simmer on low heat 5 minutes. Stir in cooked macaroni; top with shredded cheese. Cover and heat on low 5 minutes. Yields 6 servings.
Put cream cheese in a bowl and start with 1/4 cup of milk. Mix and keep adding milk until the mixture is fairly smooth and the thickness is to your liking. I like mine fairly thick so that it stays on the chip. Then stir in onions. You can add as many or as little onion as you want, it is what you like best. Add salt and pepper to taste if desired.
The egg custard recipe was told to me by a Great Aunt before she died. This is not a standard recipe and may take some "trial and error" to perfect this one. The instructions are written as she told them to me. She used this basic recipe for chocolate, coconut and other flavors as well. But my family enjoys it just as a vanilla cream egg custard.
Cream sugar and butter. Add egg alternately and sift dry ingredients with buttermilk and vanilla. Stir in fruit. Pour into 9 x 9-inch square pan. Sprinkle on top 1 cup white sugar; mix with 1 teaspoon cinnamon. Bake for 40 minutes in 350° oven.
Combine first 5 ingredients; mix until smooth. Add additional milk to thin if necessary. Batter should resemble pancake batter. Working in batches, dip tomato slices into batter, allowing excess batter to drop back into bowl. Fry in 2 inches of hot oil (375°) in a large, heavy skillet until browned, turning once carefully with tongs. Transfer to colander to drain.
Mix or grind the ham. Mix ham with mayonnaise, chili sauce, mustard, and sugar. Serve with crackers or potato chips.
Pick crabmeat, place in large bowl. Add parsley and crumbs. Beat together egg, mayonnaise, mustard, salt, pepper and baking powder. Pour this mixture over the crabmeat, parsley & crumbs. Mix well. Shape into balls - flatten. Fry until brown.
Combine margarine, butter, cream cheese and sugar; beat well until fluffy. Add dash of salt and vanilla. Add eggs one at a time, beating well after each addition. Add flour and mix well. Pour batter into a greased and floured 10 inch tube pan. Place pan in a cold oven and set at 275°. Bake for 1 1/2 hours until done. Cool in pan.
In a large mixing bowl, melt marshmallows and butter in microwave. Stir well and add cereal. Mix until well coated. Press in a 9 x 13 buttered pan. Let cool and cut into squares.
Mix noodles, soup, milk, corned beef, cheese and onion. Pour into a 1 1/2 quart greased baking dish. Top with potato chips. Bake for 15 minutes in a 425° oven.
Brown beef and onions in a skillet, season with salt and pepper. Place beef and onions in slow cooker, add chili, Ro-Tel tomatoes and beans. Stir, cover and cook for 2 hours on high setting. When ready to serve, top with cheese, olives and green onions. Serve with tortilla chips. Serves approximately 25.
Soften cream cheese at room temperature. Add remaining ingredients. Pour into (ready made) graham cracker crust or Keebler cookie crust. Refrigerate before serving. Yields 2 pies.
Cut Crisco into flour slowly with fork until well mixed. Slowly mix in ice water, a little at a time, mixing well. With hands, shape into a ball. Chill 1 hour. Roll on floured surface. Makes 4 crusts.
Grease tube pan (medium size) or loaf pan and place wax paper in the bottom. Grease again and dust lightly with flour. Shake out excess flour. Mix sugar, shortening, eggs and orange rind; add buttermilk and flour, soda and salt. Add nuts and dates.
Preheat oven to 350°, then grease an 8 or 9-inch baking pan. Melt butter over low heat. Stir cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla and stir. Now add flour and salt and mix just until smooth. Spread in pan and bake for 40 to 50 minutes.
Dissolve yeast in 1/2 cup warm water. Cream sugar and shortening. Add beaten egg, water, salt and softened yeast. Add flour, a little at the time, and mix well.
Mix ingredients. Cut into cookies and bake on a cookie sheet 8 to 10 minutes at 375°.
Combine all ingredients in a medium-sized storage container or plastic bag. Store tightly covered at room temperature. Shake or stir before using to make gravy (recipe follows). Yields about 1 3/4 cups.
Fill each empty can with water and add. Cover pot tightly and cook for approximately 2 hours on very low flame. Serve hot.
Mix sugar, milk, cocoa and salt in a deep, heavy saucepan. Bring to a rolling boil. Stir constantly. Test for soft ball stage every 2 to 3 minutes. At the soft ball stage, remove from heat. Add butter, vanilla and Karo syrup. Beat with electric blender until glossy (4 to 5 minutes). Pour into a buttered platter to set.
Combine oil, soy sauce, water, peppers, garlic powder and sugar. Next, marinate thin strips of meat in sauce for at least 2 hours. Grill or stir-fry meat. Serve with buttered toast squares or crackers.
Mix pineapple with juice and vanilla instant pudding until blended. Fold in Cool Whip. Fill and frost entire cake.
Cut broccoli to bite size pieces. Place in bowl with the grapes, seeds, bacon and onion. Next, mayo, sugar and vinegar. Toss gently. Chill 2 to 4 hours.
Mix together well. Stir into box of Jiffy cornbread mix. Pour into 9 x 13-inch pan. Bake at 400° for 25 minutes. Sprinkle top with grated cheese the last 5 minutes of baking time.
Arrange chops in single layer on rack in pan. Put into a 375° oven for 20 minutes or so. Take out and heap stuffing on each chop; continue cooking for 35 to 40 minutes longer (depends on thickness of chops).
Mix hamburger, egg and cracker or bread crumbs together. Add milk and onion. Mix all together. Bake in loaf pan. Make holes on top of hamburger and pour catsup in them. Bake at 325° for 30 minutes.
Let milk, dates and marshmallows set 15 minutes. Add enough graham crackers to make mixture thick enough to handle. Divide mixture into 2 parts. Form into rolls. Roll in crumbs on waxed paper. Refrigerate in waxed paper. Garnish with whipped cream.
Sift dry milk and powdered sugar into a bowl. Add other items. Mix well and press into pan. Chill for 1 hour or until firm. If desired, mix sugar, cream cheese and dry milk by hand until smooth. Add other items; mix well and press into a 9 x 12-inch pan.
Bring to a boil the sugar, vegetable oil and vinegar. Cool and pour over vegetables. Can be kept a couple of weeks in the refrigerator.
Cut and drop in hot water until done. After noodles are tender, drain and rinse in cold water. Put them in your favorite broth, chicken, beef, pork, turkey, etc.
Peel and slice apples. Make syrup of sugar and water. Add red devils. Pour over apples. Stir. Bake at 350° for 30 minutes or until apples are done.
Melt oleo and cool. Put yeast and sugar in large bowl. Add warm milk and mix. Let stand about 5 minutes. Add remaining ingredients in order given. Mix well. If tacky, add a little more flour. Knead for 5 minutes on a floured board. Cut in four pieces and form four balls. Knead each ball for 3 minutes and set in lightly floured bowl. Cover with a heavy towel.
Separate eggs, reserving egg whites. Beat egg yolks with sugar, milk and vanilla. Beat egg whites until stiff and fold into mixture. Place in unbaked pie shell and bake for 30 minutes at 350°.
Trim fat from meat. Sprinkle with seasoning mix. Brown in skillet. Add remaining seasoning mix, juice and water; stir well. Cover tightly; simmer for 1 hour, or until tender. Makes 2 servings.
Preheat oven to 425°. Sprinkle cornmeal onto bottom of greased 10 x 15-inch jelly roll pan. Spread dough into pan. Pre-bake 5 minutes. Spread with combined tomato sauce and chili powder. Top with green and red pepper, chilies and cheese, tossed with cilantro. Bake 15 to 20 minutes or until crust is golden brown. Yields 6 to 8 servings.
Cover bottom of 11 x 15-inch pan with graham cracker crust. Reserve 1 cup of crumbs. Slice bananas crosswise and layer over crust. Slice ice cream in 1/2-inch thick slices and place over bananas. Sprinkle ice cream with nuts. Freeze until firm.
Mix all ingredients in bowl with hands. Spread in shallow 9 x 13-inch pan. Bake about 40 minutes at 350°. Watch while they are in the oven so they don't get too brown. Cut in 2-inch squares.
Mix all ingredients. Pour in unbaked pie shell. Bake on 350° for 45 minutes.
Combine softened creamed cheese and cucumber. Beat until smooth. Add seasonings and chill.
Pour lime over cucumbers and cover with water. Stir occasionally. Let stand 24 hours. Drain and rinse well. Set in ice water for 3 hours. Drain, rinse and cover with 2 cups vinegar, red food color, 1 tablespoon alum and 8 1/2 quarts water. Set 3 hours. Drain, do not rinse! Discard juice. Heat but don't boil 2 cups vinegar, 8 cinnamon sticks, 2 cups water, 20 ounces red hots and 10 cups sugar. Pour over cucumbers. Bring to a boil once a day for 3 days. On 4th day seal in jars. Ready to eat in 1 week.
Melt butter in a skillet and arrange the first layer of potatoes so that they cover the skillet, overlapping. Next, season lightly and add a layer of cheese. Repeat. End with a layer of cheese. Cover the pan and cook at a medium heat for 40 to 50 minutes. Loosen and serve. Garnish with orange and apple slices.
Spray a 9 x 13-inch baking dish with vegetable oil to keep rice from sticking. Line dish with instant rice, evenly over bottom. Sprinkle dry soup mix over rice. Pepper chicken parts and place on top of rice and dry soup mix. Mix water and soup and pour over chicken. Lift corners of chicken to let liquid down to rice. Bake in oven at 350° for about one hour.
Dress goose and soak several hours in salt and water. Put a small onion inside and plunge into boiling water for 20 minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat, a little butter, a raw turnip (grated), a tablespoon of pepper vinegar, small chopped onion and pepper and salt to taste.
Heat sesame oil in a saucepan. Add the minced garlic; cook, stirring, over medium-high heat until garlic is just golden. Stir in ginger; continue cooking for 5 minutes. Stir in chicken broth and hoisin sauce. Bring to a boil, reduce heat and simmer 2 to 3 more minutes. Serve over pasta with a sprinkling of low sodium soy sauce and a scattering of chopped scallions or red pepper flakes. Toss broccoli with pasta.
Beat shortening, sugar, molasses and eggs. Sift dry ingredients. Add to sugar mix. Stir in oats and raisins. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Bake for 8 to 10 minutes at 375°.
Spray roasting pan with nonstick spray. Mix soups and milk. Pour half into roasting pan. Sprinkle with the rice. Place chicken on top. Sprinkle contents of seasoning packet over chicken. Pour rest of soup over all. Bake at 350° until chicken is done, approximately 1 1/2 hours.
Line the bottom of a bowl with 1/2 of the cake. Spread 1/2 of the crushed pineapple including juice over cake. Mix and beat pudding with the milk and pour 1/2 over the cake mixture. Slice one banana thin on top of pudding. Spread 1/2 of Cool Whip on top. Repeat process with 2nd layer.
Add the 2 cups water to the mincemeat and cook for a few minutes. Cool. Before adding flour, put the soda in mincemeat. Line pan with paper. Cream together the shortening, sugar and eggs. Add the flour, salt and all ingredients. Bake at 300° for 2 1/2 to 3 hours. Fifteen minutes before done, glaze with syrup.
Combine all ingredients; bring to a boil. Lower heat and simmer 15 to 20 minutes. Serve hot. Makes 2 quarts.
Mix flour with baking powder and salt. Mix together cereal, cinnamon and melted butter or margarine; set aside. Combine sour cream and soda; set aside. Cream butter or margarine and sugar together, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add flour mixture and sour cream mixture, beginning and ending with flour. Pour half of the batter into a greased 9-inch square pan; top with half the cereal mixture. Repeat layers. Bake at 350° for about 35 minutes, or until cake tester inserted in center comes out clean. Makes 9 servings.
Add sugar to beaten eggs. Pour in milk. Add cooked rice, raisins, vanilla and salt to taste. Bake until set in a moderate oven.
Cream the butter, sugar and vanilla. Add crushed potato chips and pecans; stir. Stir in flour. Form into small balls using 1 tablespoon dough. Press balls flat on greased cookie sheet with bottom of glass dipped in sugar. Bake at 350° for 16 to 18 minutes or until light brown.
All ingredients, except champagne, can be mixed together ahead of time and chilled. Add cold champagne just before serving.
Mix first 4 ingredients together in saucepan and cook until thick, stirring constantly. Remove from heat and add oleo and vanilla. Spread while warm on cooled cake. This frosting is not as sweet as the non-cooked ones.
Add relish to mayonnaise. Serve at once. This is a fast and easy tartar sauce.
Trim all visible fat from the round steak and brown in the olive oil and garlic clove. Drain fat. Add to stock pot with tomato sauce, onions, vinegar, beef bouillon, paprika, caraway seeds, marjoram, bay leaf, salt, pepper and water. Bring to boil and simmer 2 hours or until beef falls apart with a fork. Remove steak, shred and return to pot. Add diced potatoes and simmer until tender - approximately 1 hour. Serve in soup bowls with dark bread and unsalted butter. Serves 8.
Pour over cabbage and refrigerate overnight. Even better after 2 or 3 days.
Saute onion and celery in butter until "tender." Add water, the juice from the clams, diced potatoes and carrots. Simmer on medium heat 15 to 20 minutes until vegetables are tender. Stir in the mushroom soup and evaporated milk and simmer until hot. Add the clams and corn; heat and serve.
Bake cake in 2 (9-inch) or 3 (8-inch) layer pans. (Save one layer for another dessert.) Cool and divide layer in half. Fill and cover with following: Combine and sift confectioners sugar, cocoa and salt. Add to 2 cups whipping cream; chill at least 2 hours. Add vanilla and beat until stiff. Fill layers slightly and cover sides and top of cake. May be frozen. Then add garnish of toasted almonds (sliced), chopped walnuts and shaved chocolate. Will thaw in 15 to 20 minutes.
Heat undiluted mushroom soup. Dissolve gelatin in hot water; mix with soup. Add cream cheese and blend well. Add shrimp, celery, green onions and mayonnaise. Place in salad mold and refrigerate overnight. Unmold and serve with crackers. Makes 20 servings.
Cook broccoli spears according to package directions. Drain well. Melt butter in small saucepan; add basil and mushrooms. Cook and stir until thoroughly heated. Spoon over broccoli.
Combine the first 4 ingredients. Combine remaining ingredients and add to the vegetables. Chill 2 hours. Serve with tortilla chips.
Cut raw boneless chicken breast into approximately 2 ounce chunks (like huge shrimp) and place in a 9 x 13-inch baking pan. Melt butter in a saucepan over low heat. Add garlic, scallions, parsley, dill, oregano, salt and pepper. Cook on low heat for 2 minutes, then pour the mixture over chicken breasts. Bake in preheated 350° oven for 10 minutes. Separate chicken pieces and cook for another 10 minutes. Turn on broiler to brown chicken for 3 to 4 minutes. Serve over rice or cooked spaghetti.
Melt butter in skillet. Add green onion and simmer 1 minute. Add flour and simmer 2 minutes. Heat cream and add to flour mixture. Simmer 5 minutes. Add crawfish, shrimp and remainder of ingredients, except Mozzarella cheese. Pour into buttered baking dish and sprinkle with Mozzarella and more Cheddar cheese. Bake at 350° for 20 to 25 minutes.
Cook noodles in boiling water with salt. Drain. In frying pan, braise onions in butter. Add kraut and cook until lightly brown. Add noodles to kraut mixture. Add cheese and sour cream just before serving.
Fry sausages, drain and cut in half. Add fruit and juices. Mix up last 4 ingredients in cup. Add to sausages and fruit. Stir and heat until thick.
Line baking dish with beef. Place chicken on top. Mix soup, sour cream and mushrooms. Spoon over chicken. Place half slice of bacon on chicken pieces. Cover and bake at 300° for 2 to 2 1/2 hours.
Cut Crisco into flour with pastry blender. Add salt. Cut in more until completely blended. Add water a little at a time until mixture forms a ball. You may not need all the water. Never touch dough with your hands when mixing. Roll out.