HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir flour, soda, salt, cinnamon and sugar into a large bowl. Make a well in the center. Mix frozen strawberries, eggs, oil or melted margarine and chopped pecans. Pour into dry ingredients (I beat the eggs, then beat in the oil and stir in the strawberries. I also put the pecans in the dry ingredients.) Stir just enough to dampen all ingredients. Pour into two greased loaf pans. Bake at 350° for 1 hour. I use 7 small pans and bake about 35 minutes or until tested done!
Bring crushed pineapple and 1/2 cup sugar to a full boil. Add raspberry jello. Mix well with cream cheese. Remove from fire and stir in cream cheese until completely dissolved. Add ice water and let cool. Add chopped nuts and diced celery. Let set in refrigerator until mixture starts to jell. Add whipped cream or Cool Whip. Fold into cooled jello. Let stand 24 hours. Use 9 x 13-inch pan or mold. Serves 15.
Heat a dry heavy skillet, preferably cast iron over medium heat. Add garlic cloves and roast, turning occasionally with tongs until blackened in spots and soft (about 10 minutes). Peel, removing tough ends. In blender or food processor, combine garlic, apple cider, oil, vinegar and mustard. Process until smooth. Season with salt and pepper. In salad bowl, combine jicama, carrots and apples. Add dressing and toss to coat.
Place chicken in a greased baking dish. Cover with cheese. Spread the soup over the cheese. Spread the dressing over the top; cover completely. Pour melted butter over the top. Bake at 375° for approximately 25 to 30 minutes or until the chicken is completely covered.
Combine first three ingredients in a Dutch oven. Cook until brown. Drain pinto beans; reserve liquid. Add liquid. Stir in remaining ingredients (except pinto beans) and simmer 45 minutes. Stir in pinto beans and cook for 15 minutes longer. Yields three quarts.
Cook sausage links and cut into bite-size pieces. Add the remaining ingredients and cook together with the sausage.
Simmer squash in salted water until tender. Slice in half lengthwise and scoop out inside, leaving shells intact. Drain and mash squash meat with remaining ingredients and stuff into shells. Sprinkle with additional cheese. Bake at 350° for 30 minutes.
Cook and drain spinach. Melt butter and cream cheese, add soup mix and seasoning; fold into spinach. Put in casserole dish and top with bread crumbs and Parmesan cheese. Bake at 375° for 30 minutes. Freezes well. Serves 10. Quadruple recipe for 50 people.
Spread cream cheese in round microwave dish. Top with chili. Top with cheese. Microwave 5 minutes. Mix. Serve hot with taco chips or Doritos.
Preheat oven to 325°. Oil 7 to 8-inch baking dish. In large bowl, combine first 4 ingredients. Saute in oil for 5 minutes. Add tomato and basil and saute 10 minutes, stirring frequently. Add broccoli and mushrooms and cook 5 minutes more. Add this mixture to eggs and pour into prepared dish. Bake 15 to 17 minutes, until just set. Do not overbake. Serve immediately.
Sift together sugar, flour, soda and cinnamon. In saucepan, mix oleo, cocoa and water. Bring to boil; pour over dry ingredients. Beat well. Add buttermilk, eggs and vanilla. Pour into greased sheet cake pan. Cook for 15 to 20 minutes at 350°.
Cook together the milk, butter, onion, flour, salt and pepper to make a creamy sauce, then add the wine and ham, cook slowly. Afterwards, put it in the refrigerator for 2 hours. Then, form the croquettes, using eggs and cracker crumbs and fry them.
Heat all ingredients together in saucepan and put in casserole dish; cook in a 350° oven for 30 minutes.
Drain juice (save). Cut whole pickles in 1/4 pieces. Return juice to jar with sugar, garlic juice and Tabasco sauce. Stir until sugar is dissolved. Add pickles. Turn jar every day for about 4 days. Ready to eat!
In a 1 1/2-quart casserole, layer half of the ham, half of the onion and half of the potatoes. Repeat layers. Mix soup, milk, and 1/4 teaspoon pepper. Pour over potatoes. Bake, covered, in a 350° oven about one hour or until potatoes are almost tender.
Soften yeast in 1/4 cup lukewarm water. Melt butter (margarine or half and half) in milk. In large mixer bowl, put sifted flour with salt. Make a well in center and add the milk/butter mixture (slightly cooled) and eggs. Stir with a wooden spoon to blend along with the yeast. Add the fruit and sugar mixture. Knead or use dough hooks and work until smooth, elastic and cleans the bowl. Cover with towel and set in warm (not hot) place for 12 hours.
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients, then walnuts. Spread into 9 x 13-inch pan. Bake at 350° until firm in center. Be careful not to overbake.
Beat egg yolk lightly in a small saucepan. Mix together in 1 cup milk, flour and cornstarch. Mix this will the egg yolk. Add sugar and mix; add 1/3 cup milk and mix. Add vinegar and mix. Bring all to a boil, stirring constantly. Remove from heat and add salt and margarine. Mix and let cool, then refrigerate. This is a good dressing for Waldorf salad, fruit salad or slaw. For slaw, add 1/4 teaspoon dry mustard to the dressing. Makes 1 cup.
In large pan, mix popcorn and pretzels; set aside. Over medium heat, cook brown sugar, butter, corn syrup and salt, stirring until mixture comes to a full boil (12 to 14 minutes). Continue cooking and stirring, until small amount of mixture dropped in ice water forms a soft ball. Remove from heat and stir in baking soda. Pour over popcorn and pretzels. Sprinkle peanuts over caramel mixture and stir until all popcorn is coated. Bake 20 minutes in oven at 200°. Stir. Continue baking for 20 minutes. Stir in M&M's and candy corn; continue baking for 5 minutes. Immediately spread on waxed paper to cool. Store in tightly covered container. Makes 26 cups.
Mix ingredients in order as listed. Freeze in a 9 x 13-inch dish or 2 smaller dishes. After freezing, may be cut in squares and stored in Ziploc bags in freezer. Easy to remove from bag as a snack.
In medium saucepan, melt butter over medium heat. Add butterscotch chips and brown sugar, stirring until melted. Remove pan. Add eggs, flour, baking powder and salt. Mix thoroughly. Stir in vanilla. Cool. When cool, stir in chocolate chips, marshmallows and pecans. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Remove and cool thoroughly. Cut into squares.
In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with remaining yogurt. Yields 1 serving.
Preheat oven to 350°. Place the honey, sugar, raisins, water, shortening, cinnamon and salt in a saucepan and boil for 3 minutes. Cool about 30 minutes. Add the flour and the baking soda which have been mixed together. Blend until smooth. Pour into 10 x 16-inch pan. Bake at 350° for 30 to 40 minutes.
Sift flour, salt and baking powder into a large bowl. In separate dish, cream shortening, sugar and rind thoroughly. Beat in egg. Add dry ingredients and milk, alternately. Place in lightly greased 8-inch pan and bake in a 350° oven for 50 minutes.
Cook ground beef; drain. Add all ingredients. Simmer 2 hours or cook all day in crock-pot.
Combine egg yolks, whole egg, mustard, salt and freshly ground black pepper to taste and half of the lemon juice in the bowl of a food processor fitted with a steel blade. Process for 1 minute.
Marinate chicken for 6 hours or overnight in sour cream, mixed with next 3 ingredients. (I use a Baggie.) Shape like veal birds and roll in dressing mix. Let sit for an hour in the refrigerator to hold shape. Drizzle with a stick of melted butter. Bake for 1 hour in 350° oven. Baste once. These freeze beautifully at the ready-to-bake stage.
Partially freeze steak; slice across grain into 3 x 1/4-inch strips. Set aside. Combine soy sauce, sherry and garlic; mix well. Add steak and marinate 30 minutes. Trim off large outer leaves of broccoli and remove tough ends of stalks. Wash broccoli thoroughly; cut stalks diagonally into 1-inch pieces. If stalks are more than 1 inch in diameter, cut in halves lengthwise. Separate flowerets into small pieces.
Cook squash in salted water until tender. Drain and mash. Combine with other ingredients and pour into greased casserole dish. Bake, uncovered, at 350° for 30 minutes (or until browned). You may sprinkle extra cheese on top if desired. You may also add 1 large onion, chopped, and cooked with squash, if desired. Serves 4.
Cream shortening. Add sugar, then cream both. Add eggs and beat. Add sifted dry ingredients, then milk and vanilla. Beat well.
In oil, saute onion, celery and green pepper. Add ground beef and cook until beef is gray color. Add salt, pepper, tomato soup and barbecue sauce. Mix well. Simmer about 1 hour. Serve on buns or rolls.
In food processor, grind peanuts. Add sugar, then cream cheese and vanilla. Serve with sliced green and red apples.
Add beaten egg to mashed potatoes. Stir in 1/2 cup flour gradually. May have to use more or less flour. Mixture should be similar to cookie dough. Preheat oil in skillet. Drop potato mixture by tablespoon. Let brown on first side. Turn, mash with spatula and let brown on second side. Great way to use left over mashed potatoes.
Sift flour and soda together; set aside. Over medium-high heat, bring water, dates, apples and raisins to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat; add margarine. Stir until melted. Pour into large bowl; cool slightly. Stir in dry ingredients, oatmeal, beaten eggs, vanilla and chopped walnuts until well blended. Cover and refrigerate overnight.
Saute onion and celery in butter; add broccoli. Simmer, covered, for 10 mintues. Add cubes and boiling water and simmer another 15 minutes.
Mix flour, sugar and soda; stir in pineapple and eggs. Mix by hand. Bake at 350° until done; watch closely.
Cut kernels from corn, scraping the cob. Melt margarine in a heavy skillet and saute corn lightly (about 10 minutes). Combine a little of the milk with flour and stir into the corn. Add other ingredients and remaining milk; simmer, covered, over low heat for 20 minutes. Stir often to keep from scorching.
Take a frying pan; put in 1/2 stick margarine, pepper, onion and jalapeno peppers. Cook peppers and onion together. Open 2 cans of creamed corn. Mix in bowl with peppers and rice. Top with shredded cheese. Put in oven and grease casserole dish. Cook about 30 minutes. Bake at 325°.
Put crushed ice and 7-Up in a blender. Add any kind of canned fruit and blend. Our favorite is cling peaches.
Combine apples, nuts, and raisins in a salad bowl. In a small bowl, stir mayonnaise and sugar together; beat until creamy. If needed, stir in a teaspoon of milk to thin. Pour dressing over salad and stir to coat.
Preheat oven to 350°. Combine orange juice, oil, salt and flour; knead well until smooth and satiny. In a separate bowl, combine olives, onions and mint. Roll dough to 1/8-inch thickness. You may roll individual 5-inch circles or roll out larger portion and use round cookie cutter. Place 1 teaspoon olive filling along edge and roll dough. Pinch center to close and form into crescent shape. Place on cookie sheet and bake approximately 30 minutes or until light golden. Makes approximately 80 pieces.
In a saucepan mix drained juice from pineapple and add marshmallows. Heat slowly until marshmallows dissolve. Stir in jello; set aside. In a bowl mix crushed pineapple, cottage cheese, pecans and whipping cream. Add mixture from saucepan to ingredients in bowl. Stir and mix well. Pour into square container and refrigerate for several hours. Cut into squares and serve. Very easy and takes about 5 minutes to mix.
Cook until it thickens; stir. Serve hot in avocados. Leave shell on avocados, serve 1/2 avocado on lettuce leaf.
In large skillet, cook onion in 1 tablespoon oil until tender-crisp. Drain tomatoes, reserving liquid. Add liquid and oregano to skillet; cook over high heat 3 minutes, stirring frequently. Stir in meat and chiles; remove from heat. Spoon chicken mixture into each tortilla; roll up. Add remaining tablespoon oil to skillet and lightly brown roll-ups. Chop tomatoes; stir in vinegar. Pour over roll-ups; cover and cook over low heat for 3 minutes. Makes 4 servings.
Slightly crush 1/2 box of wafers in dish. Sweeten and crush berries. Put half on top of wafers. Mix pudding according to directions on box or use a homemade recipe. Put half of pudding mixture on berries. Repeat layers. Put Cool Whip on top. Can use peaches too.
Preheat oven to 375°. In a saut pan, heat the olive oil. When the pan is smoking hot, add the chorizo. Brown the sausage for 2 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper and shrimp stock. Bring to a boil. Add the clams, tomatoes, green onions and Essence. Cover the saut pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.
Sprinkle chicken with garlic salt. Cook in small amount of oil in electric skillet. Take out and saute onions, green pepper and mushrooms. Place chicken in baking pan. Spoon vegetables over chicken. Sprinkle with cheese. Place under broiler until cheese melts and is lightly browned.
Mix rice, water, 1/2 envelope of onion soup mix and soup; pour into well-greased baking pan. Place chicken breasts over rice mixture and sprinkle with the rest of the onion soup mix over chicken and bake for 2 hours at 350° covered. Uncover last 15 minutes to brown.
Place sugar and corn syrup in medium-size saucepan and stir to combine. Cook over medium heat, stirring frequently, until mixture boils. Remove from heat. Add peanut butter. Mix well. Add Special K cereal. Stir until evenly coated. Press mixture evenly and firmly into buttered 13 x 9 x 2-inch baking pan. Cool.
Cream butter and brown sugar. Blend in eggs, vanilla and orange peel. Beat well. Sift together flour and baking powder. Add to creamed mixture. Blend well. Blend in milk. Stir in rolled oats, nutmeats, raisins and coconut. Drop by teaspoon onto ungreased cookie sheet. Bake in a 350° oven for 10 to 12 minutes. Makes about 5 dozen cookies.
Cut chicken into 1-inch square pieces. Cut broccoli flowerets into bite-size pieces and peeled stalks into thin slices. Heat oil in large skillet over high heat. Add chicken; stir-fry 1 minute. Add broccoli and onion; stir-fry 1 minute. Add 2 tablespoons water; cover and cook 2 minutes, stirring once. Add bell peppers and mushrooms; stir-fry 3 minutes. Add stir-fry sauce and crushed red pepper. Cook, stirring, until chicken and vegetables are coated with sauce. Makes 4 to 6 servings.
Generously sprinkle entire brisket with salt. Pour liquid smoke over meat in cooking pan. Cover and refrigerate overnight. Before cooking, sprinkle with salt, pepper and Worcestershire sauce. Bake fat side up at 275° for 4 1/2 to 5 hours until very tender. Remove meat from oven, pour on barbecue sauce and let cool in pan. Slice when cold. Wrap in foil and refrigerate until next day. Reheat when ready to serve.
Mix all together. Freeze. After slightly frozen, beat or stir. It may then be poured in ice trays or I leave mine in same container (pitcher). When ready to serve, place 2 or 3 cubes or spoonfuls in glass and pour ginger ale or 7-Up to fill up glass.
Mix ingredients to use as the dip for Pronto Pups. Dry hot dogs on paper towel; push a stick (obtained from meat man) into hot dog to form handle. Dip into batter and fry in deep grease until golden brown. Optional: Serve with catsup and mustard.
Cut up chicken. Dry the chicken with paper toweling. Mix eggs and milk well. Place the finely crushed pretzels in a paper sack. Dip chicken in the egg-milk mixture, then place in crushed pretzels and shake until coated. Drop into 350° vegetable oil and fry until a rich golden brown. Place the fried pieces of chicken on aluminum foil in a large flat baking pan and bake at 300° for about 35 minutes. Serve hot.
Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1 1/2 hours. Serves 4. Preparation Time: 10 minutes. Cooking Time: 90 minutes.
Cream butter and sugar; add eggs. Sift together flour, baking powder and salt. Add to egg mixture alternating with milk; add almond and vanilla. Pour into 3 x 5 x 10-inch loaf pan. Let stand 20 minutes. Bake at 375° for one hour.
Cut buns lengthwise. Place very close on cookie sheet. Mix together all other ingredients. Spoon mixture over each stick. Sprinkle liberally with Parmesan cheese. Bake at 250° for 1 1/2 hours.
In large bowl, combine milk and yeast; stir to dissolve yeast. Add sugar, butter and salt; stir until butter is melted. Stir in 3 cups of the flour; beat until smooth. Stir in remaining flour and cheese; mix well. Pour batter into well-buttered 1 1/2-quart round casserole. Cover with waxed paper; let rise in warm place (85°), until doubled, about 1 hour.
Melt butter; stir into stuffing mix. In a 9 x 13-inch pan, place a layer of 1/3 stuffing and 1/2 chicken. Pour cream of celery soup mixed with 1/2 can of water and 1/2 can chicken broth. Place next layer of 1/3 stuffing and 1/2 chicken. Pour over cream of chicken soup mixed with 1/2 can of chicken broth and 1/2 can of water. Top with remaining stuffing mix. Pour 1/2 can of chicken broth over all (or freeze and defrost and add whole can of broth to top). Bake at 350°, covered, for 40 minutes. Remove cover the last 15 minutes. Serves 8 to 10.
Put sliced potatoes in casserole dish, then add sliced kielbasa on top. Heat soup and water. Add cheese to soup until orange. The more cheese the better.
In small saucepan over low heat, combine chocolate chips, cream, butter and salt, stirring constantly until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream or other desserts. Refrigerate leftover sauce; reheat before serving. Makes about 1 cup sauce.
Trim excess fat from the steak. Combine seasoning and lightly rub both sides of steak with spice mixture. Spray meat generously on both sides with nonstick cooking spray. Cover and refrigerate overnight. Spray unheated grill rack with nonstick cooking spray. Place steak on grill and cook 5 minutes on each side for medium or until desired doneness.
Slice and boil carrots until tender. Mix remaining ingredients, pour over warm carrots. Keeps well in refrigerator.
Preheat oven to 450°. Spray 9 x 13-inch pan with Pam. Arrange unpeeled potatoes in pan. Stir together the rest of ingredients. Pour over the potatoes and toss to coat. Bake uncovered about 25 minutes or until brown and tender. Stir and turn once or twice.
Mix horseradish and cream cheese with a fork until of spreading consistency. Spread thin layer of mixture on round slices of dried beef. Roll, cut in half and secure with toothpick.
Bake pie crust for 5 minutes at 450° or as directed on package. Brown hamburger with onion. Drain well. Mix eggs and soup. Place hamburger in pie crust. Add egg and soup mixture. Bake at 350° for 30 to 35 minutes.
Bring to boil, milk, sugar and margarine. Add eggs and cornstarch and cook until thick. Add lemon juice and vanilla. Whip. Place in baked pie shell. Use egg whites for meringue.
Mix pretzels (which have been crushed with a rolling pin), oleo and 4 1/2 teaspoons sugar together; spread out in a 13 x 9-inch pan. Bake for 8 minutes at 400°, then cool. Beat cream cheese and 1 cup sugar well. Fold in whipped topping, spread on pretzels and chill in refrigerator.
In a large heavy skillet, heat oil until hot but not smoking. Add garlic and saute until golden brown. Add tomatoes, parsley and oregano. Simmer 35 to 40 minutes, adding salt and pepper to taste. Serve over cooked and drained pasta of your choice and toss with freshly grated Parmesan cheese. Serve immediately.
Melt oleo and cool. Chop nuts. Mix all ingredients together and pour into three 9-inch unbaked pie shells. Cook at 375° until a knife inserted in center comes out clean.
Bake the brownies according to package directions. While still hot, pour bourbon on top. Cool in refrigerator.
Combine first 8 ingredients and pour into buttered 3-quart rectangular dish. Sprinkle paprika and poultry seasoning on top. Bake in a 350° oven for 30 to 45 minutes. Cover with aluminum foil during baking.
Bake and bone chicken breasts. Saute onion in oleo. Pour in Ro-Tel tomatoes, cream of chicken soup, cream of mushroom soup and add chicken broth. (I use broth from chicken and add Swanson chicken broth as needed.) Simmer all of this for 30 minutes.
Grease a 10-inch fluted tube pan. In small bowl, combine Parmesan cheese, sesame seed and basil. Add about 1/3 of mixture to greased pan. Lift and turn pan to coat sides and bottom. Place 10 frozen rolls in pan; drizzle with 1/2 the margarine. Sprinkle 1/2 of remaining cheese mixture and bacon bits on top. Add remaining rolls, drizzle with remaining margarine and sprinkle with remaining cheese mixture. Cover. Let rolls thaw and rise overnight, 12 to 24 hours, in refrigerator.
Beat eggs and milk. Add melted butter. Add dry ingredients. Pour into 9 x 13-inch Pyrex. Bake at 350° for 30 minutes.
Stir sugar and instant tea into boiling water until dissolved. Add orange juice, lemonade, water and Amaretto. Stir well. Pour into freezer container (gallon ice cream container works perfect). Freeze for 5 to 7 days prior to wanting to use. Serve semi-frozen.
Preheat oven to 400°. In a skillet, brown beef and chili powder. Spoon off fat.
Mix all ingredients except flour. Form into patties; roll lightly in flour and fry in hot oil or butter or margarine until browned. Serve on toast or a bed of grits. (Bahamian Cookery Cookbook.) |Anonymous
Pour butter into a 15 1/2 x 10 1/2 x 1-inch baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.
Mix at night. Refrigerate in pan lined with waxed paper. Preheat oven to 350°. Slice thin and bake until done. (No time given; old recipe! Watch.)
Cream cheese and margarine. Blend or stir in flour. Stir in Rice Krispies. Roll into 1-inch balls. Mash down with fork. Sprinkle with cayenne to taste. Bake at 375° for 10 minutes. Store in airtight container to make crisp.
Combine all ingredients, except chips and dressing, ahead of time. Right before serving, crunch the bag of chips and then add these and the bottle of dressing to original mixture.
Simmer green pepper in water until nearly tender; drain. Combine milk with mayonnaise. Add pimento, green pepper, mushrooms, water chestnuts, chicken and salt. Place in 1-quart casserole. Cover and bake 20 minutes in 350° oven. Makes 4 servings at about 260 calories each.
In lightly greased skillet, saute onion and pepper. Then place in a 2-quart casserole. Brown hamburger and mix it and the tomato sauce and beans in the casserole dish. Salt and pepper to taste.
Place onion and soda in lukewarm water and let stand 5 minutes. Drain. Then crisp onions by allowing them to stand in ice water, changing water several times. Drain and dry thoroughly. Add vinegar, sugar and seasoning. Let stand 10 minutes. Drain and dry thoroughly. Serve on crisp lettuce. Garnish with mayonnaise. Makes 6 servings.
Shake all ingredients in tightly covered container. About 1 cup dressing; 60 calories per tablespoon.
Pour melted butter over graham cracker crumbs in large bowl; mix well. Add peanut butter and confectioners sugar; mix well. Spread evenly in a 9 x 13-inch dish. Melt chocolate chips in small saucepan. Pour over top. Chill in refrigerator for 1 hour or until firm. Yield: 36 servings.
Note: Do not use light or fat-free sour cream because it will curdle during baking. Shredded cooked chicken can be used instead of ground beef.
Mix ingredients in order. Add flour until dough is stiff. Roll out 1/4-inch thick. Cut out and place on lightly greased cookie sheet. Bake at 350° for 10 minutes.
Layer bottom of casserole with Doritos. Combine mushroom and chicken soups and tomatoes; add chicken. Layer chicken mixture (all of it); add a layer of Doritos. Cover with grated Cheddar cheese. Cook in 350° oven until cheese melts.