HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak potatoes in hot water for 15 minutes. Drain. Mix sour cream, soup and cheese with potatoes. Put in buttered casserole dish. Top with butter and crushed corn flakes. Bake at 325° for 30 to 35 minutes.
In heavy saucepan, over low heat, melt candy coating, stirring frequently. (I use double boiler.) Remove from heat. Stir in remaining ingredients.
Mix first 6 ingredients together in a casserole dish. Put the cheese on top. Bake at 350° until cheese is melted.
Add salt and sugar to corn; stir. Sprinkle flour on top; stir. Add eggs and blend. Pour into greased baking dish. Dot with butter. Bake 1 hour at 275°.
Dissolve yeast in water. When moistened, stir in other ingredients. Knead 2 minutes. Sprinkle fine cornmeal on 2 cookie sheets. Roll out dough onto sheets. Bake at 350° for 20 minutes. Top and prepare the next day.
Put the cucumbers in stone, plastic or enamel container. Cover with the boiling water and salt.
Peel and boil potatoes until tender; drain and put in a large bowl of electric mixer. Beat until smooth. Add salt and pepper, then cream cheese and beat again. Blend in eggs, flour, parsley and chives. Beat thoroughly. Turn into buttered casserole. Bake at 325° for about 30 minutes, until puffy.
Spread on cookie sheet (ungreased). Bake at 350° for 20 to 25 minutes. Stir halfway through baking.
Place broccoli and salt in a large pot and cover with water; cook slowly for 10 minutes. Drain; rinse cold and drain.
Saute onions and celery in oleo until soft. Add both cans of soup and Cheez Whiz. Cook until cheese and soups blend. Add rice and broccoli. Turn into 2-quart casserole dish and bake, uncovered, at 350° for 5 minutes or until hot.
In mixer bowl, cream sugar and butter, then add beaten eggs, then flour gradually. Add vanilla to taste. Bake at 350° for 20 minutes.
Cut Twinkies in half lengthwise. Place half of the Twinkies in a 9 x 13 pan, with filling face up. Prepare pudding according to directions. Pour pudding over Twinkies. Slice strawberries and distribute over top of pudding. Place the remaining Twinkies face down on the strawberries. Top with whipped topping and refrigerate for 1 hour. Serve cold.
Wash chicken and pat dry. Rub with salt and pepper. Cut one clove of garlic in half and rub over chicken. Place remaining garlic, onion quarters, parsley and thyme in chicken cavity. Place in roasting pan. Place vinegar and apple juice in pan with chicken, using liquid for basting. Roast at 425° for 20 minutes. Baste once with juices. Reduce oven to 350° and roast at least 1 more hour, basting often.
Pound steak with a tenderizing mallet. Marinate 1 hour in soy sauce and water. Grill until done and slice across the grain in very thin strips. In a large skillet, lay down one tortilla and spread with half of the cheese, tomatoes, jalapenos and chopped cilantro. Top with half of the steak and the other tortillas. Cook on stove top until bottom tortilla is toasted. Flip quesadilla over and cook until other side is toasted and cheese is melted. Remove from pan; cut into sixths and serve with salsa and sour cream. Repeat for other quesadillas. Serves 1 to 2.
In heavy skillet, heat oil over medium-high heat until hot. Add roast and brown on all sides; remove from skillet. Cool 10 minutes, then transfer to roasting pan. Combine butter, flour, 2 tablespoons French mustard, dry mustard, cracked pepper, brown sugar and thyme to form a paste. Spread paste over top, sides and ends of roast. Roast in 475° oven for 30 minutes. Reduce heat to 325° and continue cooking for about 1 hour and 20 minutes or until pork reaches an internal temperature of 170°. Transfer to cutting board and tent with foil to keep warm. Transfer 2 tablespoons of roasting pan drippings to a small, heavy saucepan. Discard remaining pan drippings. Heat dripping pan over medium heat. Add apple juice and boil until liquid is reduced, about 8 minutes. Strain, if desired. Set aside. Heat drippings in saucepan. Add flour and cook, stirring constantly, about 1 minute. Whisk in apple juice mixture, water and chicken soup mix. Simmer until thickened, stirring occasionally. Remove from heat and stir in cider vinegar, French mustard and black pepper to taste. Carve roast and serve with gravy.
Cream together margarine and N. Y. State cheese; set aside. In the meantime, combine and mix together flour, salt, baking powder, red pepper and sift all together. Mix this together with margarine and cheese until a smooth dough is formed. Roll out dough to desired thickness. Sprinkle paprika on top. Use wax paper on top and press in pecan half. Bake at 325° for 20 minutes. Take out before real brown. Cool before removing from pan. Makes about 75 small biscuits.
Beat eggs. Add sugar and oil; mix very well. Sift together dry ingredients; be generous with the cinnamon. Mix in. Stir in carrots and nuts. Pour into 3 prepared 9-inch round layer pans. Bake at 350° for 35 minutes. Or, bake in 2 Bundt pans (1 Bundt and 2 small loaves work, too) for 45 to 50 minutes. Check with a toothpick.
Marinate beef in remaining ingredients for 20 minutes. Grill or broil approximately 15 minutes. Garnish with fresh ground pepper. Sauteed mushrooms may be added. Serves 5 or 6.
Combine flour and salt; sift. Cream margarine or butter and gradually add sugar. Add milk and vanilla. Stir in the sifted flour. Blend in dates and nuts. Roll in 1 inch balls. Place about 3 inches apart on ungreased baking sheet. Bake in 300° oven for 18 to 20 minutes. While warm, roll in confectioners sugar.
In a 12 x 8 x 2-inch dish, arrange fillets with thickest, meaty areas to outside edge of dish. Sprinkle with salt and pepper. In 1-quart casserole dish, place butter. Microwave on High for 1 to 2 minutes until melted. Blend in parsley and lemon juice; pour over fish. Sprinkle paprika over fillets. Preheat oven to 350°. Place casserole dish in oven. Cook 45 to 60 minutes or until fillets are fluffy. Serves 2 to 3 people.
Make syrup of 1 c. sugar and water. Add red food coloring if desired. Place apples in 8 x 12 inch baking dish; pour syrup over apples. Make a soft dough of flour, baking powder, salt, shortening, and milk. Drop by spoonsful on top of apples, make a dent in top of each one, and place in the dented dough a teaspoonful of the butter-cinnamon sugar mixture. Bake at 450° for 25-30 minutes. Serve warm with cream or milk if desired. Makes 8-10 servings.
Brown meat, onion and green pepper; add sugar, salt and chili powder. Add tomatoes with juice and raw macaroni. Let simmer 30 minutes or until macaroni is cooked.
Slice onion into thin rings. Melt butter in small skillet. Add onion. Saute over medium heat about 10 minutes or until transparent. Set aside to cool. Preheat oven to 425°. Combine corn bread mix, corn, milk, egg and Tabasco in a large bowl. Stir in 1/2 cup cheese. Pour into a greased 8-inch square baking pan. Combine sour cream, salt, onion and 1/4 cup cheese. Mix well. Spread in an even layer over batter in pan. Sprinkle with remaining cheese. Bake 30 minutes or until golden brown. Let stand 10 minutes before cutting into squares.
Brown meat. Add onion and cook until tender. Stir in tomato paste, water, garlic and seasonings. Cover; simmer 30 minutes.
In chilled bowl, beat cream, confectioners sugar and vanilla until stiff. Refrigerate. Prepare coffee, using 3/4 cup ground coffee and water. Heat mugs by rinsing with boiling water; drain. Add 1 ounce (2 tablespoons) whiskey and 1 to 2 teaspoons granulated sugar to each mug. Stir. Pour hot coffee into each mug. Top with the whipped cream; sprinkle with 1 teaspoon instant coffee over the cream. Serve immediately. Makes 4 servings (3/4 cup each).
Heat 2 cups milk to boiling point. Beat together 1 cup milk, egg yolks, flour and cornstarch. Cool. Mix together to make crumbs the powdered sugar and peanut butter. Put most of crumbs on a baked pie shell. Add cooled pudding mixture. Put Cool Whip on top of pudding mixture and add the remaining peanut butter crumbs.
Stir whipped topping, yogurt and gelatin in a large bowl until smooth. Stir in cake cubes. Spoon mixture into 8-inch square pan. Freeze 3 hours. Cut into squares. Store leftover dessert in freezer. Makes 12 servings.
Mix ingredients in large container. To make 1 cup, mix 1/3 cup hot chocolate mix to 1 cup boiling water.
Cream shortening, butter and sugars. Add eggs and blend. Add molasses and vinegar. Mix all spices with flour. Add gradually. Roll out. Cut and bake at 375° for 8 to 10 minutes.
Mix all ingredients and put in a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool.
In small bowl, sprinkle yeast over warm water. In large bowl, combine cottage cheese, sugar, butter, dill weed, chives, salt, soda and egg; beat at medium speed until well blended. Beat in yeast mixture. Add 1 1/2 cups of flour. Gradually mix in enough of remaining flour by hand to form stiff, smooth dough. Cover bowl with a damp towel. Let dough rise in a warm place until doubled in bulk, about 1 hour. Punch dough down (dough will be moist and sticky). Turn dough into buttered souffle dish. Let rise until doubled, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes. Yields 1 loaf.
*soured cream or plain cream soured with 1 Tbsp. vinegar to 1 c. cream
Mix 1/2 cup sugar and cream cheese together. Spread in baked pie shells. Cover cream cheese with sliced peaches, filling to the top of pie shells. Boil cornstarch, water and 1 cup sugar until thickened, then add Jell-O and set aside to cool. Pour Jell-O (cooled) over peaches. Congeal in refrigerator for several hours. Cover with whipped topping before serving. This makes 2 pies.
Cook squash until tender. Drain and add all other ingredients except stuffing. Mix melted margarine with stuffing mix. Place layer of this in bottom of greased casserole dish and add squash mixture. Sprinkle remaining stuffing on top. Bake at 375° for 25 to 30 minutes.
Mix together the sugar, corn syrup, water and salt in a 1 1/2-quart casserole. Cook on High 20 to 22 minutes. While syrup cooks, beat egg whites until stiff peak forms in a large mixing bowl. Gradually pour hot mixture in a thin stream over egg whites while beating at high speed until mixture thickens and candy starts to lose its gloss. Beating may require about 15 minutes. Add nuts and vanilla. Drop by teaspoonfuls onto wax paper.
Cook bacon until crispy. Set aside. Cook hamburger, green pepper, mushrooms and onion until done. Add stewed tomatoes; simmer. Cook rice; break up bacon and add to hamburger mixture. When rice is done, use your favorite spaghetti sauce. Mix all together. Add cheese if you want. Smaller portions use less time to make. This takes 1 1/2 hours.
Put asparagus on bottom of an 8 or 9-inch pie plate. Beat together milk and eggs. Add rest of ingredients and pour over the asparagus. Bake in 325° oven for 30 to 40 minutes or until knife inserted in center of quiche comes out clean.
Combine ice cream, Cool Whip, peanut butter and half of chopped peanuts. Mix thoroughly. Spoon into pie shell. Top with rest of peanuts. Sprinkle chocolate syrup over the top of the pie and freeze.
Mix oil, sugar and eggs. Blend well. Sift dry ingredients and add to mixture. Blend well. Add buttermilk and vanilla. Blend well. Fold in prunes and chopped pecans. Bake in greased, floured 9 x 13 pan at 300° for 50 minutes.
Combine soup, milk, salt and pepper. Stir in beans and 1/2 can of onions. Bake at 350° in casserole dish for 25 minutes or until hot. Top with remaining onions and bake 5 minutes more. Serves 6.
Cut steak into 1-inch strips. Saute quickly in 1 tablespoon oil until brown. Remove from pan and keep warm. Add 2 tablespoons oil to the pan and saute mushrooms and onions about 5 to 8 minutes. Add steak, bouillon and wine; simmer about 15 to 20 minutes. Add basil, nutmeg, salt and pepper. Simmer 5 minutes. Slowly add warm sour cream. Serve over noodles.
Cut chilies down the middle, open up and fill each with cheese (and beef and onions, if desired). Dust with flour and set aside. Beat egg whites until stiff. Fold in 1 teaspoon flour and salt to taste. Add egg yolks. Heat oil in a skillet. Dip chilies one at a time in egg mixture and place in skillet. Turn and cook until golden brown on both sides. Serve immediately.
Filling: Cook mushrooms in butter for 5 minutes; blend in flour, stir in cream, salt and pepper. Cook until thick; stir in cheese. Cook until cheese is melted. Cool at least one hour or more.
Put in boiler the chocolate, butter, flour, salt and scalded milk. Stir, while cooking, about 15 minutes. Add egg yolks and cook 2 minutes longer. Add vanilla and remove from heat. Pour into baked pie shell.
Preheat oven to 375°. Combine flour, baking soda and salt in a small bowl; set aside. Combine butter, sugars and vanilla extract in large bowl; beat until creamy. Beat in eggs. Gradually add flour mixture; blend well. Stir in Nestle semi-sweet real chocolate morsels and coconut. Spread into a 13 x 9 x 2-inch well-greased pan. Bake at 375° for 10 to 15 minutes, or until toothpick comes out clean. Cool; cut into squares.
Pour water over oats. Cool for 20 minutes. Cream the margarine and sugar. Mix with oats. Add the eggs and vanilla. Add flour, cinnamon, salt and soda. Bake at 350° for 30 minutes.
Cream the shortening; add sugar gradually and cream together thoroughly. Sift flour once before measuring. Mix nuts and cherries and dredge with 2 tablespoons of flour. Mix and sift remainder of flour with baking powder and salt. Add to creamed mixture alternately with liquid. Blend in nuts and cherries. Fold in egg whites which have been beaten until stiff, but not dry. Pour into well-greased and floured cake pan and bake 50 minutes at 350° in 8-inch pan. Cool and frost with white icing.
Pat into 8 x 8-inch cake pan. Chill overnight. Cut in six pieces. Dredge in flour, salt and pepper. Brown in small amount of oil. Put in roaster. Add 1 cup water. Cover. Bake at 350° for one hour.
Mix ingredients well. Form into loaf; put into 11 x 14-inch pan. Cover loaf with 1 can tomato sauce. Put 1/2 cup water in pan. Bake at 350° for 1 1/2 hours.
Combine ingredients and place in 3-quart baking dish sprayed with Pam. Bake at 350° for about 1/2 hour. (May prepare, refrigerate overnight and bake the next day.)
Place chicken cubes and green pepper pieces in shallow dish. Drain pineapple reserving 1/2 cup juice. Combine pineapple juice, brown sugar, soy sauce, vinegar, garlic powder and ginger. Pour over chicken and green pepper slices. Refrigerate 2 or 3 hours. Thread chicken, pineapple and green peppers onto 6 long skewers. Cook over grill.
Thaw broccoli. Season chicken with salt and pepper. Cook chicken and onion quickly in hot margarine. Stir in broccoli, lemon juice, thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, uncovered, 6 minutes. Add tomatoes. Cook, covered, 3 to 4 minutes. Serve with rice.
Combine butter, cream cheese, confectioners sugar, flour, 1 teaspoon lemon juice and 1 teaspoon peel. Mix at low speed until dough forms. Cover and chill 30 minutes.
Spread hash browns in 9 x 13-inch well-greased pan. Mix all ingredients and pour over potatoes. Bake at 350° for 1 hour.
Mix cracker crumbs and margarine and put 2/3 of it in a 9 x 13-inch pan. Mix pudding with only 2 cups milk in a large bowl. Add ice cream. Pour this mixture over crumbs and refrigerate. When set, put Cool Whip over the top. Sprinkle remaining crumbs over top. Decorate with maraschino cherries if you wish.
Blend sour cream and mayonnaise. Add remaining ingredients; mix well. Cover. Refrigerate at least one hour before serving.
Mix sugar, cocoa, salt and milk in saucepan. Boil for 1 1/2 minutes. Add remaining ingredients. Mix well and drop by spoonfuls on cookie sheet or waxed paper.
Cream sugar, butter and egg until fluffy. Add to dry ingredients with zucchini, blending well. Stir in nuts and raisins. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Prepare jello as directed, but substitute pineapple juice for water. Jell. Whip 1 package of Dream Whip and chill. Beat jelled jello and add crushed pineapple and Dream Whip. Crumble angel food cake in bottom of cake pan and pour mixture over it. Mix lightly and smooth into pan. Top with remaining Dream Whip and chill. Refrigerate.
Combine first 7 ingredients in a large skillet. Cook over medium heat until the mixture simmers. Add carrots and simmer for 2 minutes. Add rest of ingredients.
Mix all ingredients together and spread evenly in greased 9 x 13 pan. Bake 1 hour and 15 minutes at 350°. Check bottom occasionally. Stir so as not to burn. May sprinkle corn flakes and butter on top before baking.
Pour all ingredients into large bowl and beat for 2 minutes (medium speed). Pour into 9 x 11 x 12-inch pan and bake for 30 to 40 minutes at 350°.
Saute onions, pepper and mushrooms in small amount of butter; brown sausage and drain. Put bread in bottom of long bread pan; mix milk and eggs well. Add sausage, vegetables and cheese. Pour over bread. Let set in fridge overnight. Pour soup over top. Bake 45 minutes at 350°.
Preheat oven to 300°. Grease and flour a Bundt pan. Cream sugar and margarine. Add eggs 1 at a time. Add pumpkin and vanilla. Sift together and add to ingredients, flour, baking powder, cloves, soda, cinnamon and allspice. Mix well. Add pecans. Bake for 1 hour and 50 minutes or until toothpick inserted in center comes out clean.
Sprinkle peaches with 1/2 cup sugar. Set aside. Combine powdered sugar, Cool Whip and cream cheese. Spread on bottom of each crust. On medium heat, cook 1 cup sugar, jello, water and cornstarch until thick. Let cool. Add drained peaches. Spread on top of pie.
Spread softened ice cream to the edge of any appropriate cookie (graham crackers are good, but most any will do, even Oreos). Press on top cookie gently. Wrap or stack in foil or plastic wrap and freeze.
Beat together egg yolks, butter and lemon. Then add sugar, milk and flour. Flour into 3 stiffly beaten egg whites and pour into unbaked pie shell. Bake at 350° for 45 minutes or until knife comes out clean.
Cook noodles according to directions. Drain. Brown beef in 3 tablespoons margarine. Stir in tomato sauce. Remove from heat. Combine cheeses and sour cream. Add onion, parsley and pepper to taste.
Preheat oven to 450°. Break eggs into large bowl and whip until frothy. Add potatoes, sugar, salt and spices. Blend well. Add milk and stir in well. Spoon filling into pastry shell.
Cook milk and sugar to just under the boiling point. Cool and place in ice cube tray; freeze to mushy stage. Remove; add juice of oranges and lemon. Beat with beater and return to tray to freeze, stirring occasionally during freezing. (I sometimes substitute a small can of crushed pineapple for oranges and lemon.)
Use Velveeta and Cheddar cheese to make 1 1/2 cups when mixed together. Mix all ingredients. Cook at 350° in large casserole dish.
You can add 1 cup nuts (pecans or English walnuts). Mix well. Chill and serve.
Beat eggs with milk. Add flour; mix well. Add all other ingredients, including corn juice. Mix well and drop in hot oil. Cook until golden brown all over.
Mix beef, parsley, salt and pepper (to taste), eggs and bread crumbs. Make 6 to 8 patties and brown in oil. Arrange in a 12 x 8 x 2-inch dish. Top with cheese. Pour sauce over. Sprinkle with grated cheese. Bake at 350° for 25 minutes.
Make a syrup of water and sugar. Mix with juice. Just before serving, add ginger ale. Serves approximately 40.
Soak the beans the night before and rinse in cold water. Cook in 6 cups cold water and boil 2 minutes. Remove and soak 1 hour.
Fry chops until brown. Place in casserole dish. Over chop, place slices of onion, tomato and bell pepper. Sprinkle with rice. Mix soup and water; salt and pepper. Pour over pork chops. Cover and bake 1 hour in a 350° oven.
Baking: Mix beaten eggs, dry mustard, salt, pepper and milk. Pour over sandwiches and refrigerate overnight. Take out 4 hours before baking. Bake at 325° for 45 minutes.
Preheat oven to 350°. Simmer dates in juice until soft. Combine oats, flour, baking soda, spices and nuts. Chop raisins in flour and add. Put dates and liquid, melted butter and oil in a blender and puree until smooth. Combine with dry ingredients. Mix well. Drop by teaspoons onto cookie sheet. Bake 8 to 10 minutes. Cool on rack.
Mix ingredients in order listed. Place in muffin pans. Bake at 400° for 20 to 25 minutes.
Cream Crisco, margarine and sugar together. Add eggs, one at a time. Alternate milk and flour. Beat well. Add lemon extract. Pour into large tube pan that has been greased and floured. Bake 1 1/2 hours at 325°.
Drain, wash (in cold water) and mash shrimp. Combine with all other ingredients except cream cheese. Spread softened cream cheese on a small plate and spread shrimp mixture on top. Serve with crackers.
Cook ground beef, add onions, salt and pepper. Cook a few minutes, then add soup. Mix together real well. Pour mixture into pie shell, sprinkle cheese over top of mixture. Place second pie shell on top. Seal around edges. Bake at 350° for 30 minutes. Cut and serve.
Soften cream cheese; beat well. Mix all ingredients, except crab and 1/4 cup sharp cheese. Stir in crab meat; put remaining cheese on top. Bake at 325°, uncovered.
Grease pot with margarine (sides and bottom). Mix sugar, salt, chocolate, syrup and milk until it comes to a full boil. Cook over medium heat until comes to a soft ball stage when dropped in a cup of cold water. This normally only takes about 7 minutes. Remove from heat; add margarine and vanilla. Mix well. Place pot in sink in cold water. Beat until it loses its gloss and starts thickening up.
Insert metal blade in food processor. Add all ingredients. Process until smooth. Line a 2 cup mold with plastic wrap. Leave extra to hang over edge. Spoon in mixture. Press to remove air spaces and to make a nice smooth shape when unmolded later. Chill 6 hours or overnight. Invert mold on serving plate. Peel off plastic. Garnish with parsley sprigs, cherry tomato halves and lemon slices. Serve with crackers or toast squares.
Bring water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Peel and devein, if desired. Combine shrimp and remaining ingredients. Refrigerate at least 1 hour before serving. Serve on leaf lettuce or in pita bread.
Dissolve cubes in small amount of water. Brown venison in butter. Add rest of ingredients and cook until done.
Steam carrot and bell pepper, covered, 2 minutes or until crisp-tender. Drain well; set aside.
Combine butter and lemon juice and brush over fish. Broil 3 inches from heat for 10 minutes. Turn and brush over again and broil 5 minutes more. Serve with sauce.
Mix first 4 ingredients in a large bowl. Sift the remaining ingredients and add to mixture. Mix well. Pour into greased and floured 12 x 18 x 1-inch pan. Bake at 350° for 25 to 30 minutes.
Combine ingredients in processor or blender until smooth; scrape sides often. Makes 14 ounces.
Remove skin from chicken. Dry and sprinkle with salt and pepper; set aside. Put sauerkraut in colander and soak, changing water several times. Wring it out and let drain. Brown chicken in oil, a few pieces at a time, and keep warm on a platter. When chicken is done, add onions to fat and turn heat down. Add garlic. When onions are clear, add sauerkraut and chicken stock. Bring to a boil. Add chilies. Put in the chicken and let simmer about 1 hour. (Gets better the longer it cooks.)
In plastic bag, combine flour, 1/2 teaspoon salt and pepper; shake to mix. Add chicken pieces 1 or 2 at a time, to mixture in bag. Shake to coat chicken with mixture.
In a Dutch oven, brown ground beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Yields 3 quarts.
In Dutch oven over medium heat, brown meat until all pink color is gone. Add onion, garlic, jalapenos, chili powder, cumin, oregano. Cook about 20 minutes until vegies are very tender. Stir in tomatoes. Add beef stock, bring to a boil. Reduce heat. Add kidney beans. Simmer 1 1/2 hours. Add cayenne pepper to taste. Serve hot with flour tortillas.