HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit very well and place in 9 x 13-inch baking dish. Dot with butter. Mix brown sugar and spices and sprinkle over fruit. Bake at 300° for 1 hour. Decorate with cherries.
Bring water to boil and add beans. Boil 2 minutes. Cover and let stand 1 hour. Return to heat and simmer, covered, until tender, a fork pierces a single bean easily; drain. Saute onion and green pepper in a little oil. Stir in flour, seasonings and sugar. Add tomatoes and simmer, uncovered, for 10 minutes. Stir in cooked beans; heat through. Makes 8 servings.
Microwave chocolate and 2 tablespoons milk in a large microwaveable bowl on High for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese, sugar and the remaining milk until well blended. Refrigerate to cool, about 10 minutes.
Break up hash browns and squeeze water out. Melt butter. Mix everything together and put in a buttered dish. Mix corn flake crumbs and 1/8 cup of butter and sprinkle on top before you bake. Bake at 350° for 45 minutes.
Cut meat into 1 inch cubes. Sprinkle with salt and pepper. Roll in flour and brown in the fat. Add water, cover and simmer until almost tender, 2 to 3 hours. Add vegetables, season with salt and pepper and continue to simmer until vegetables are done, stirring occasionally.
Melt the oleo and cheese; add the other ingredients and mix. Split the muffins and cut into fourths. Spread mix on muffins and broil for 5 minutes.
Combine all ingredients; add oil, eggs and stir but don't beat. Stir in vanilla, pineapple, nuts and bananas. Spoon into 3 (9-inch) cake pans that are greased and floured or bake in muffin tins. Bake at 350° for 25 to 30 minutes.
Brown ground beef and drain. Mix all other ingredients with ground beef. Bake in 9 x 13-inch baking dish for 30 minutes at 350°. Delicious!
Bring to a boil syrup and white sugar and remove from heat. Mix in peanut butter. Add Special K cereal. Press into buttered 9 x 13-inch pan. Melt butterscotch chips and spread on top, then melt chocolate chips and spread over. Cool and cut into squares.
Cook and debone hen. Put peppers, celery and onions in broth and simmer. Partially cook spaghetti in water and pour in sieve. Rinse with cold water to remove excess starch. Add to broth and simmer until tender; add diced chicken, mushrooms, pimento and ripe olives. Mix in the grated cheese. Serve hot with green salad and crisp crackers.
Heat oven to 275°. In ungreased 13 x 9-inch baking pan, mix cereal, nuts, croutons and pretzel sticks. Blend remaining ingredients. Pour over cereal mixture; mix well. Bake, uncovered, for 45 minutes, stirring occasionally.
Layer pork chops, potatoes and soup. Cover and bake at 420° for 1 hour. Uncover and continue baking until brown.
Thinly slice lemons crosswise. Discard end slices and seeds. Put lemon slices in a sturdy pitcher. Add sugar. Stir with wooden spoon until sugar is dissolved; let set 10 minutes. Add 1 tray of ice cubes and 6 cups of cold water. Stir well. Makes 8 tall glasses.
Brown beef in Kitchen Bouquet. Combine all ingredients. Pour into 2-quart crockery casserole. Cover and bake at 325° for 3 hours. Serves 6 to 8.
Mix first 5 ingredients together. Pour over celery, peppers and onions. Mix together remaining ingredients. Now pour sugar mixture over beans. Marinate overnight.
In a small pan, simmer pineapple, flour and sugar until thick. Allow to cool. Layer sliced bananas over pie crust. Pour pineapple mixture over bananas. Sprinkle with chopped nuts. Cover with whipped topping. Chill well. (So easy to make and so good.)
Combine 1 cup flour and 1/4 cup sugar; cut in 1/2 cup butter with pastry blender until well blended. Press into bottom of lightly greased 9-inch square pan. Bake at 350° until golden (15 minutes).
Cook margarine and onion until onion is tender. Add cream cheese to onion until well blended. Add cottage cheese, egg, salt, pepper and basil to onion and cheese and blend well. Put 4 noodles in bottom of greased 9 x 13-inch pan. Spread half of mixture over the noodles. Blend soup, milk and wine together and gently fold in crabmeat. Layer shrimp, then 1/2 of soup and crab mixture. Repeat the noodles, cheese and soup mixtures. Top with Parmesan cheese and bake at 350° for 45 minutes. Top with Cheddar cheese and bake 5 minutes more. Let stand 15 to 20 minutes before serving. Use an 11 x 13-inch pan. Makes 8 to 10 servings.
Pour milk into a large bowl, add pudding mixes. Beat with a wire whisk 2 minutes, let stand 5 minutes. Gently stir in 2 cups of whipped topping. In trifle bowl, layer 1/2 marble cubes, drizzle with 1/2 the chocolate syrup, then 1/2 the toffee bars. Repeat layers again. Garnish with remaining Cool Whip. Refrigerate 1 hour before serving. Keep refrigerated.
Peel sweet potatoes and boil until done. Let cool. Place potatoes in large bowl and mix until smooth, adding butter and sugar. Beat in eggs one at a time. Add nutmeg, salt and milk. Mix well. Pour into unbaked pie crusts. Preheat oven to 425°. Bake pies for 20 minutes. Lower heat to 325° and bake for 30 to 45 minutes longer or until knife inserted near center comes out clean. Cool before serving.
Saute onion and green pepper in olive oil. Add ripe tomatoes. Cook macaroni until tender. Drain. Add chickpeas, macaroni and sauce together; cook on low for 1/2 hour. Serve with a tossed salad.
Mix cheese with cream until smooth. Add rest of ingredients and let stand 30 minutes. Insert garlic on toothpicks. Serve with chips.
Split chicken, debone, remove and discard skin. Add nutmeg, salt and pepper to flour. Dip breasts into flour, then eggs, then bread crumbs mixed with cheese. In a large skillet, brown chicken in melted butter, about 5 minutes or until done. Serve with lemon wedges.
Chop cranberries. Mix with sugar and set overnight. Add pineapple, Dream Whip or Cool Whip and pecans.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese; stir well. Spoon into a 2 1/2-quart casserole (greased). Crush cereal and stir in remaining butter. Bake at 350° for 50 minutes. Cook 30 minutes before adding cereal on top, then finish cooking.
Stew chicken until done. Remove chicken from broth; save broth. Debone chicken. Roll pieces of chicken in flour. Place floured chicken in casserole dish. Add chopped onion, celery soup, mushroom soup and 2 cans of broth from chicken stew. Place layer of flaky biscuits on top, or use thinly rolled homemade biscuits to top. Bake at 350° for 35 minutes.
Melt the shortening and chocolate over hot water or in microwave. Add the rest of the ingredients, stirring constantly, bring rapidly to a full boil. Boil to 220° or exactly one minute. Cool in a pan of ice water until lukewarm. Add 1 teaspoon of vanilla and beat until icing begins to lose its gloss and is a consistency to spread.
Preheat oven to 350° (glass dish). In 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Mix all together and bake in slow oven in greased and floured loaf pan at 350° for 1 hour.
Cut cushaw in half (put other half in refrigerator; use within a week). Remove all seeds from both halves. Peel cushaw and cut into 1-inch squares. Fry in butter and brown sugar until cushaw is tender and browned.
Combine first 4 ingredients. Add the rest; mix well. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes.
Melt butter; stir in flour, seasonings and garlic until smooth and bubbly. Remove from heat. Add milk and stir with wire whisk until all lumps are gone. Add cheese; return to heat and stir constantly until thickened.
Combine softened butter with cookies (or flour and nuts). Spread into 9 x 13-inch pan. Bake at 350° until golden brown. Cool.
Saute onion and celery in butter or margarine. Add and heat to boiling tomato sauce, mushrooms, olive, salt, pepper, garlic button, broth and chicken. Add cooked vermicelli and cheese. Heat at 350° for 30 minutes.
Combine first 5 ingredients in a small bowl; stir with a wire whisk until blended. Cover and chill. Combine lettuce and next 3 ingredients in a large bowl; toss gently. Pour dressing over lettuce mixture; toss gently. Serve immediately. Yield: 6 servings.
Heat oven to 375°. Spread cherries in an ungreased square pan, 8 x 8 x 2 inches. Mix remaining ingredients with a fork. Sprinkle over cherries. Bake about 30 minutes or until topping is golden brown. Serve warm with cream or ice cream, if desired. Makes 6 servings.
Cream butter, gradually add sugar and eggs, mixing well after each addition. Add buttermilk, mix well. Combine flour and soda. Gradually stir into creamed mixture; add vanilla, mix well. Roll dough 1/4-inch thick on lightly floured surface. Cut into rounds with cookie cutter and place on lightly greased cookie sheets. Sprinkle lightly with granulated sugar. Bake in 350° or 400° oven for 7 or 8 minutes or until cookies are light brown. Remove from cookie sheet and cool. Yields about 4 dozen.
Cut cantaloupe, honeydew melons and watermelon in a large bowl. Mix. Refrigerate until cold.
Scald milk; stir in sugar, salt and margarine; cool to lukewarm. Pour warm water into large, warm bowl. Add yeast, stirring until dissolved. Add lukewarm milk mixture, egg and 3 cups flour; beat until smooth. Add enough additional flour to form a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk (about 1 hour).
Cream butter and sugars. Add eggs and beat. Add salt, soda and vanilla. Slowly add flour and mix in chips and M&M's. Bake 8 to 10 minutes at 325° to 350°.
Cut Velveeta cheese into cubes. Put into microwave bowl or cook on stove. Put in the can of Ro-Tel. Then stir until cheese is melted. Not more than 15 minutes. Serve hot. It will thicken as it cools.
Melt margarine in 9 x 13 pan. Over this, sprinkle crumbs, coconut and bits. Pour milk over and sprinkle with nuts. Bake at 350° for 30 minutes.
Spoon 1/2 cup of the fudge topping into bottom of crust. Place in freezer 10 minutes. Whisk peanut butter and milk in a large bowl until well blended. Add pudding mixes. Beat for 2 minutes or until smooth. (Mixture will be thick.) Stir in 1/2 of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Makes 10 servings.
Cook cake as told on box. Let cool. Cut each cake in halves. Mix cream cheese with powdered sugar. Mix well, then add Cool Whip. Spread on icing to cake, then add berries and repeat.
Dissolve gelatin in water. Add juice from pineapple. Chill until slightly set. Beat until frothy. Fold in remaining ingredients. Chill until set.
Place chicken livers, broth, wine, bay leaf, salt and bouillon in saucepan. Cover and simmer gently until livers are just cooked through, approximately 10 minutes. Drain, reserving liquid. Place in blender with remaining ingredients. Blend well, adding reserved liquid as needed for a spreadable consistency. Pack in crock and chill well before serving.
Melt butter in 8-inch baking dish. Sift dry ingredients; add milk, stirring until blended. Spoon over butter; do not stir. Pour fruit over batter. Bake at 375° for 35 minutes. Serve warm with cream. Makes 8 servings.
In crock-pot, mix all ingredients, except chicken, until well blended. Add chicken pieces and push them down until covered with sauce. Cook on low several hours or overnight until tender. Increase heat to high last 1/2 hour to allow sauce to thicken. Delicious with rice.
Melt butter in large saucepan. Stir in brown sugar. Remove from heat and cool approximately 10 minutes. Sift together flour, baking powder and salt. Set aside. One at a time, beat 3 eggs into sugar mixture, then add flour mixture and chocolate chips. Spread dough in 15 x 10 x 1-inch greased pan. Bake at 350° for 25 to 30 minutes.
Cut with pastry blender the flour, shortening and salt. Add egg mixture. Mix with fork. Roll lightly; make enough for 2 full (double crust) pies and 1 one crust pie.
Combine brown sugar, cold water and butter; bring to a boil and cool. Sift together flour, baking powder, salt and cinnamon. Cream together butter and sugar. Add the dry ingredients alternately with milk. Spread into greased 9 x 9 x 2-inch pan. Pour brown sugar mixture over batter. Sprinkle with nuts. Bake 35 to 40 minutes at 350°. Serve warm with whipped cream.
Thaw strawberries. Combine juices and water. Chill. Pour into punch bowl. Add ginger ale or sprite. Add strawberries and frozen fruit ring.
Crumble 1/2 the macaroons on bottom of 9-inch square pan. Spread ice cream over cookies. Whip the cream; add sugar, nuts and the rest of macaroons. Spread over ice cream. Freeze.
Brown beef and onion and drain well. Add tomatoes. Mix. Add rest of ingredients. Fill soft shell flour tortillas. Garnish with: cheese, lettuce and chopped tomatoes. Makes 4 to 6.
Mix cake mix, eggs, oil and sour cream; pour half in long cake pan. Mix brown sugar and cinnamon together; spread over batter. Add rest of batter. Bake at 350° until done.
Sprinkle croutons in bottom of 9 x 13-inch pan. Brown and drain sausage; sprinkle over croutons. Add grated Cheddar cheese and put over sausage. Beat eggs with 2 cups milk. Pour over top and refrigerate overnight. Mix mushroom soup with 1/2 cup milk and pour over top. Bake at 350° for 1 hour.
Do this the night before: Combine and cook stock and 1 cup Port in 3 quart saucepan until reduced to 3/4 cup (takes 1 hour). Preheat oven 15 to 20 minutes to 400°. Place roast on rack in roasting pan; cover roast with butter. Bake 35 to 45 minutes. Rest 15 to 20 minutes. Meat thermometer should register 125° or rare. Keep warm in 120° oven if needed. Drain off all but 1 tablespoon fat. Add shallots, remaining Port and red wine vinegar; bring to boil over medium heat. Scrape any brown bits and mix in; let boil 1 minute. Transfer sauce to a 9 to 10-inch skillet; add reserved stock and bring to a boil over medium heat. Reduce and simmer 2 minutes. Whisk in butter 1 tablespoon at a time; add salt and pepper. Pour in sauce boat. Superb! (Recipe can be doubled.)
Put 1 cup of salt to 1 gallon of pickles in water. Boil 1 gallon of water. Have pickles in jar; never take them out. Put salt in the water. Pour boiling hot water onto pickles and let set for 8 days. On the eighth day, drain off water; rinse pickles in jar 2 or 3 times (just let water run over them). Pour clear, boiling water over them and let set for 24 hours. Drain this off and put 2 tablespoons of alum in 1/2 gallon of water. Bring to a boil and pour over pickles. Cover the pickles. Let this set for 24 hours. Drain and rinse as before.
Peel and slice cucumbers and sprinkle with salt. Let set for 20 minutes. Rinse and add sour cream, vinegar, onion, sugar and pepper. Let chill for 1 hour.
Cook roast until well done. Cut meat into cubes. Dice onion and add to meat broth and 1 teaspoon salt. Mix in Kitchen Bouquet and 2 tablespoons cornstarch. Cook all together until onion is tender. Add sour cream; stir well. Pour over cooked rice, potatoes or noodles.
About 45 minutes before serving: In large bowl, combine all ingredients, except salad oil. In large skillet over medium heat in 3 tablespoons hot salad oil, drop 3 heaping 1/2 cup mounds of spaghetti mixture. Using a pancake turner, press each mound into a 4-inch patty. Fry patties until golden brown, about 7 minutes, turning once. Remove to platter; keep warm. Repeat with remaining spaghetti mixture, adding more oil if necessary. Serve with any meat, poultry or fish dish in place of potatoes or rice.
Put sugar and water in a saucepan. Boil until the syrup spins a thread (about 5 minutes); beat stiff. Beating constantly, pour the syrup slowly over egg whites. Keep beating until mixture is cool. Fold in heavy cream. Fold in strawberries. Freeze until firm. Serves 10.
Brown garlic and ground chuck together. Cook cabbage and carrots together 20 minutes. Drain. Add ground chuck that has been browned with garlic and other vegetables. Simmer for 30 minutes. Don't stir too often or cabbage will turn to mush. Freezes well.
In large salad bowl, combine bologna, eggs, cheese, onion and parsley. Stir the salt, pepper, vinegar and salad oil to mix well. Pour over mixture in salad bowl; lightly toss until salad is well coated with dressing. Refrigerate at least 1 hour. Just before serving, garnish edge of bowl with greens. Makes 6 servings.
In heavy saucepan, combine brown sugar, flour and salt. Stir in water. Stir in evaporated milk and corn syrup. Cook, stirring constantly until thickened. Stir in nuts, butter or margarine and rum flavoring. Serve warm over scoops of vanilla ice cream or slices of angel cake. Makes 2 cups sauce.
Cook carrots for 8 to 10 minutes in a small amount of water. Drain; add remaining ingredients. Mix well, cover and marinate in refrigerator overnight. Serve hot or cold. Makes a big bowl full. Number of servings depends on size of servings.
Mix all ingredients, except 1/2 of butter and 2 cups corn flakes in mixing bowl. Place in a greased 9 x 13-inch Pyrex dish. Put crushed corn flakes on top and drizzle remaining butter on top. Bake at 350° for 45 to 50 minutes.
One of the secrets of these cookies is the use of butter. Do not substitute. Combine butter, salt and peanut butter; mix well. Gradually add granulated sugar and brown sugar. Cream thoroughly after each addition. Add eggs, mixing well. Sift together the flour and soda; blend with the first mixture. Drop the dough by teaspoonfuls onto greased baking sheets. Or roll the dough into balls 3/4 to 1-inch in diameter. Place on baking sheets. Press lightly with fork to flatten. Bake at 325° for 15 to 20 minutes. Makes 10 to 12 dozen cookies.
Put uncooked rice in 9 x 13-inch pan. Mix melted margarine, milk and soup. Pour over rice. Lay the chicken on top of this. Sprinkle soup mix over the chicken. Seal well with foil. Bake 2 1/2 hours in 325° oven. Do not peek!
Blend sugar and flour together. Gradually add the well beaten eggs. Mix in butter. Add buttermilk. Sprinkle in coconut. Pour in unbaked pie shell. Bake at 350° until firm and brown.
Mix sugar, oleo and white syrup and cook (boil but not real hard) until one degree before soft ball stage on candy thermometer. Remove from heat immediately. Then add soda, vanilla, butter extract and marshmallows. Pour over popcorn until evenly coated. Butter hands and form into balls. Do not pack very hard. Delicious.
Cook rice according to directions on box and mix all ingredients except for cheese. Put into lightly oiled casserole dish or pan; 9 x 13-inch is good. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Mix all ingredients in a large bowl. Bake for 1 hour at 325°.
Cube cheese into Pyrex dish. Add chilies, chili and green onions. Bake in low oven for 45 minutes. Serve with tortilla chips.
In a blender mix everything together using limeade can as a measuring cup. Pour over ice or add ice cube in blender for frozen margaritas.
Preheat oven to 350 degrees. Cook noodles and drain. Mix milk, mushroom soup, celery soup and tuna together. Cook over medium heat until it is creamy. Pour over noodles in a casserole dish. Bake for 20 to 25 minutes (ovens may vary). Remove from oven. Sprinkle cheese on top. Continue to bake till cheese is melted.
Pour melted margarine over fruit and nuts. Beat eggs and sugar. Add flour and soda (which have been sifted together), alternating with buttermilk. Fold in fruit and nuts. Grease and flour tube pan and add cake mixture. Bake at 300 degrees for 2 hours. Cool on rack.
Scald milk in a double boiler. Mix sugar, cornstarch and egg yolks with 3 tablespoons of milk. Add to scalded milk. Cook until thickens; then fold in beaten egg whites and 1 teaspoon vanilla. Add whole or broken macaroons.
Saute onions and garlic. Blend flour. Stir in broth, milk, chiles, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer for 5 minutes. Stir occasionally; set aside. Grease a 13 x 9 x 2-inch baking dish. Spoon a little sauce in the center of each tortilla. Spread to edge. Add 2 tablespoons meat down the center of tortilla. Sprinkle cheese over meat. Roll up tortilla and place in baking dish, seam side down. Pour remaining sauce. Sprinkle green onions. Add remaining cheese. Bake, uncovered, at 350° for 20 to 30 minutes.
Mix together the first 4 ingredients and set aside. Preheat oven to 350°. In a 9 x 13-inch pan, add half of mix, then add half of chocolate mixture. Add rest of batter, then other half of chocolate mixture. Bake 50 minutes at 350° until done.
Brown meat and drain. In a large casserole dish, combine cooked ground beef with all the remaining ingredients (except grated cheese). Bake at 350° until heated thoroughly, about 30 minutes. Remove from oven, top with grated cheese and return to oven until cheese melts.
Bring shortening, sugar, molasses and vinegar to a boil. Cool; add egg. Mix dry ingredients; add to hot mixture, mixing well. Chill. On a lightly floured surface, roll thin cookies, 1/8-inch. Place on greased cookie sheet and bake 8 to 12 minutes at 375°. Cool 5 minutes. Frost and/or decorate. Place in plastic bags and tie with ribbon. Good to eat and/or to decorate Christmas tree.
Empty can of milk in large bowl. Add lemonade. Mix well. Add sour cream and mix well. Add Cool Whip with a wire whisk. Pour into pie shells. Refrigerate overnight.
In a large bowl, combine cookies, nuts and 1 c. sugar. Add Kahlua and corn syrup and mix thoroughly. Shape into 1 inch balls and roll each in powdered sugar. Place in air tight container and chill overnight. Yield 3 dozen.
Crumble sausage in large saucepan. Cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat for about 6 minutes. Stir in milk. Add seasonings. Cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.
In a large skillet, place sliced sausages and 1 can pineapple chunks plus juice. Add more if necessary. Cook until sausage is done. Prepare Tater Tots at same time. Serve with cottage cheese.
Cook first 3 ingredients in top of double boiler until marshmallows melt. Remove top pan and set on low heat for 6 minutes, stirring constantly. Remove from heat and add remaining ingredients.
Cook onions in margarine until soft, but do not brown (use tops and bottoms). Add remaining ingredients. Pour into a 2-quart casserole dish with cover. Bake in 350° oven for 30 minutes or until rice is tender and dry. Toss lightly with fork. Yield: 6 servings.
Cream sugar, shortening and butter until light and fluffy. Add eggs, one at a time; add flavoring. Add flour gradually with buttermilk. Beat well. Pour in greased and floured tube pan. Bake in 325° oven for 1 1/4 hours. Cool in pan for 10 minutes.
Combine all ingredients in a small bowl; mix well. Brush or spoon mixture over ham last 30 minutes of baking time. Makes about 1/2 cup.
Mix together soup, butter, salt, pepper, onion, sour cream and cheese. Add 2 pounds hash brown potatoes (thawed) and mix well. Pour into a 3-quart buttered casserole.
Dip veal in beaten eggs, then in bread crumbs. Brown on both sides in small amount of olive oil. Place in baking dish. Pour cooking sauce over veal. Sprinkle Mozzarella cheese on top, then sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease and flour a 12 cup Bundt pan. In small bowl, combine sugar and cinnamon; set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at high speed. Pour 1/2 batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes. Turn onto serving plate. Cool completely. Dust with powdered sugar or a brown sugar glaze (drizzle).