HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put navy beans in a big pot of salted water to soak overnight. Put on to cook about six in the morning, the same time you start your wash water. Boil with bacon or ham. Let cook on low burner and check in between loads of wash. Add your onion at daylight before you hang out the overalls. About 9 o'clock, have a quick cup of coffee and dump 1/2 cup in the beans. Add carrots at bleach time, around eleven. Serve at noon with soda crackers or cornbread and slaw you made the night before.
Mix graham cracker crumbs with 1 stick melted butter. Press in bottom of 9 x 13-inch pan (no sides). Mix eggs, confectioners sugar and butter at medium speed until creamy. Spread over crust. Chop and layer bananas, crushed pineapple, Cool Whip, cherries (place in rows) and chopped walnuts. Drizzle with Hershey's syrup. Refrigerate 1 day in advance.
In bowl, cream stick of butter and 1/2 cup sugar. Add 1 cup flour plus 2 teaspoons baking powder. Spread over peaches in 9 x 13-inch cake pan. Add 1 cup hot water. Pour over batter. Bake at 350° for 1 hour.
Pop popcorn and set aside for later. Melt the butter over low heat and mix in the Parmesan cheese. Then use a big spoon to drizzle it over the popcorn. Sprinkle just a bit of onion salt and pepper on and then maybe just a couple of shakes of Parmesan if you have any left.
Melt butter in square cake pan (9-inch). Sprinkle with graham cracker crumbs, coconut, chocolate chips and pecans. Pour condensed milk over the top. Bake at 350° for 30 minutes. Good warm or cold. Also, good with ice cream on top.
Drain the white limas, kidney beans and green limas. Any kinds of beans may be used.
Put baking soda in buttermilk. Cream sugar and oil. Add eggs, one at a time. Add flour, cloves, cinnamon, salt, buttermilk and prunes. Add nuts and coconut. Beat well. Bake in greased and floured tube pan for 1 1/2 hours at 325°.
Mix all together and pour in unbaked pie shells (2) and bake at 350° for 30 to 40 minutes. Makes 2 pies.
Trim excess fat from leg of lamb. In the roasting pan, place the side of lamb, having some fat, facing up. Season with salt, pepper and garlic powder. Preheat oven to 325°. Roast for 30 minutes per pound. After 1 hour, baste with part of Port wine. Repeat, basting with remaining wine, 1/2 hour later. Peel onions and chop. Combine onions and mushrooms with the liquid. About 2 hours before roast is done, place onion-mushroom mixture on top of roast. Continue roasting, basting with onion-mushroom mixture several times. Plan to have roast done about 20 minutes before serving time to allow for easier slicing.
Two hours ahead: Line a colander with a coffee filter or 2 layers of paper towels; pour 12 ounces of plain nonfat yogurt in the colander. Put colander in bowl. Place in refrigerator for 1 to 2 hours. Use yogurt that's left in top; discard liquid that drains beneath. (This should yield 1 cup or 8 ounces of thickened yogurt.)
In large bowl, mix oil, sugar, eggs, pumpkin and water. Mix all dry ingredients; add to liquid. Blend well. Add nuts and raisins. Bake at 350° for 50 to 60 minutes. Makes 3 loaves.
Put barbecue sauce and butter in saucepan and heat until butter melts. Husk corn and remove silks. Place each ear of corn on a heavy piece of foil; sprinkle each ear with salt and pepper. Scatter onions on each ear. Pour 1/4 cup barbecue sauce on each ear. Fold foil securely around each. Cook outside on grill or in a 400° oven about 45 to 50 minutes.
Heat oven to 350°. Arrange turkey in an ungreased 11 1/2 x 7 1/2 x 1 1/2-inch dish. Top with hot broccoli; cover with cheese. Stir together milk and soup; pour over cheese. Bake, uncovered, 25 minutes. Sprinkle with onion rings and bake 5 minutes longer. Makes 4 to 6 servings.
Freeze ingredients together. Use half the slush and half Sprite or Seven-Up in a glass. Drink and enjoy.
Melt margarine over low heat in a 13 x 9 x 2-inch pan; sprinkle brown sugar over butter. Arrange pineapple slices in bottom of pan. Decorate with cherries and pecan halves. Prepare cake mix according to package directions; pour over pineapple. Bake in preheated 350° oven for 45 to 55 minutes. Invert pan immediately after taking from oven; let set a few minutes before removing pan. Makes 12 to 15 servings.
Season chicken breasts with garlic, onion, salt and pepper. Simmer 1 hour, debone and drain. Mix mayonnaise, curry powder, soy sauce, salt and pepper to taste. Add grapes, water chestnuts and chicken. Mix well.
Preheat oven to 350°. Cream together the shortening and sugar in a large bowl. Add eggs. Sift together the flour, salt and baking soda. Stir dry ingredients into shortening and sugar. Mix well. Add mashed bananas and blend well. Add nuts, stirring gently. Pour into greased loaf pan. Bake for 45 to 50 minutes until brown (do not overbake). Cool in pan on rack for 10 minutes before removing from pan. Makes 1 loaf.
Combine the sugar and cocoa in a saucepan and stir in the cream. Bring to a boil and cook for 3 minutes. Remove from heat. Add vanilla and peanut butter and beat until smooth. Drop by teaspoonfuls on waxed paper and cool.
Combine all milk, 4 cinnamon sticks, cinnamon, nutmeg and cloves in a saucepan. Stir with a wire whisk. Cook over low heat until thoroughly heated (do not boil). Remove from heat. Discard cinnamon sticks. Stir in vanilla. Pour into individual mugs and top each with marshmallows. Garnish with fresh cinnamon stick.
Combine all ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into 10-inch fluted tube pan that has been greased and floured or sprayed with Pam pure vegetable cooking spray. Bake at 350° for 50 to 55 minutes or until cake begins to pull away from sides of pan. Do not underbake. Cool 15 minutes. Remove from pan; finish cooling on rack.
Mix all ingredients. Pack tight in 9 x 13-inch pan. Chill.
Soak yellow peas in just enough water to cover them and add 1 tablespoon salt per 3 3/4 cups water. Leave for about 12 hours, then drain off the liquid. Place pork knuckle or pork shoulder in a large saucepan. Cover with water. If you are using shoulder, put on the peas and meat at the same time. Bring the meat to a boil and skim. Peel and add onion, cut in slices. Boil for about 1 hour, then add the drained peas. Simmer over low heat until the peas are soft and the meat tender. This will take another 1 to 1 1/2 hours. Skim thoroughly. (If the meat is cooked before the peas, remove it and keep warm.) Add crumbled thyme or marjoram towards the end. Season with salt, if necessary. Makes 6 servings.
Cream together sugar and butter for cake. Add eggs; beat for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 8-inch layer pans. Bake at 325° for 40 to 45 minutes. Cool. Make frosting.
Crush graham crackers and place in a large bowl. Add nuts, cherries, raisins and spices to crackers. Put milk and marshmallows in a large pot and heat slowly (do not boil) until marshmallows are melted. Stir to keep from sticking. Pour into cracker mixture and mix with hands. (Make sure nuts and cherries are not knotted up.) Put this into a casserole dish lined with wax paper. Press mixture until solid. Put in refrigerator overnight. Decorate with nuts and cherries.
Place chicken in lightly greased casserole dish. Place cheese on top of chicken. Mix soup and milk, pour over chicken. Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake at 350° for 45 minutes. Can be prepared and frozen to cook at later time.
Cream together butter and sugar. Add eggs. In a large bowl, mix together dry ingredients. Add raisins. Combine the dry ingredients with the cream mixture; mix all together. Pour in a greased loaf size pan. Bake at 350° for 1 hour.
Add boiling water to jello; stir until jello is dissolved. Add frozen juice, then the pineapple and nut meats. Chill until set. It is a tart salad, which is very refreshing.
Heat oven to 350°. Grease a 9-inch square baking pan. Stir together the chocolate chips, marshmallows and nuts; set aside. In large, microwave-safe bowl, place butter. Microwave at High 1 to 1 1/2 minutes, or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa, baking powder and salt; blend well. Spread batter into prepared pan. Bake for 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes. Cool completely. With wet knife, cut into squares.
Put all ingredients in crock-pot. Let red hots melt before serving. You can float an orange with cloves in it on top.
Combine cornmeal and baking powder in a mixing bowl. In another bowl, combine corn, slightly beaten eggs, sour cream and jalapenos; add to dry mixture, stirring until all ingredients are moistened.
Brown beef. Pour off grease. Mix in chili. Cut cheese in chunks to aid melting. Combine until melted and mixed thoroughly. Serve hot. Keeps well in fridge.
Mix eggs and sugar; add syrup mix, then add remaining ingredients. Put in unbaked pie crust. Bake 45 minutes at 350°.
Put broccoli in a 1 1/2-quart casserole dish. Mix beef, 1 tablespoon of onions, carrot, salt, garlic, pepper and seasoned salt. Shape into 16 small balls; put on broccoli. Mix remaining onions and rest of ingredients. Pour over and cover. Bake at 375° for about 30 to 45 minutes. Makes 4 servings.
Combine pasta, spinach, onions, tomato, and mushrooms. Toss gently. Pour 3/4 cup Basil Dressing evenly over salad. Toss. Sprinkle with remaining ingredients. Serve immediately.
Mix bread, raw eggs and other ingredients. Mix well. Have dressing soft, about the consistency of cake batter or thick soup. This is the secret of good dressing. Bake in greased 13 x 9 baking dish for about 40 minutes at 350°.
Mix cottage cheese with sour cream. Add radishes, onion and salt; toss to mix well. Mound on lettuce leaves. Garnish with radish roses; surround with bread. Makes about 2 1/3 cups.
Drain tomatoes well. Toast enough bread for 1 cup cubes. Drizzle 1 tablespoon butter over cubes. Mix remaining ingredients. Bake until bubbling in a 350° oven.
Separate egg yolks from whites. Set whites aside to be used as meringue. In a large bowl, add the egg yolks, condensed milk and grapefruit juice. Mix until blended. Pour into pie shell and bake for 15 minutes at 350° or until filling is no longer liquid. Beat the egg whites until stiff with electric mixer, gradually adding 2 or 3 teaspoons of sugar while beating. Spoon meringue on top of cooked pie; bake until meringue is golden brown.
Heat the peanut oil in a skillet; add ginger and garlic and stir-fry for 30 seconds. Add the vegetables, soy sauce, black bean sauce, chili sauce and vegetable stock. Stir-fry for 3 minutes. Add the sesame oil and the cornstarch, diluted with water, and give it one final stir. Serve with jasmine rice or Oriental noodles.
Select crisp, fresh cucumbers; wash, but do not pare them. Slice crosswise in paper-thin slices. Slice the onions thin and cut the peppers into fine shreds. Mix the salt with the vegetables and bury pieces of cracked ice in the mixture. Cover with a weighted lid and let stand 3 hours; drain thoroughly.
Combine sugar, milk, butter and salt in a 3 quart casserole or mixing bowl. Loosely cover with lid or plastic wrap. Microwave on high for 3 - 4 minutes or until soft ball stage is reached. Stir in marshmallows, nuts, milk, chocolate chips and vanilla extract. Stir until marshmallows and chocolate chips are completely melted. Pour into well greased 9 x 7 inch baking dish. Refrigerate for at least 2 hours. Cut into squares and serve.
In saucepan, steam the apples three minutes in 1/4 cup water. Turn out on cookie sheet to cool quickly. Arrange in 9-inch pastry lined pan. Combine the next eight ingredients and sprinkle over apples. Bake at 350° for 20 minutes. Meanwhile, melt in top of double boiler the milk and caramels. Pour over top of pie and continue baking 10 minutes more. Cool before serving.
Form ground beef into patties. Slice onions thickly. Chop carrots and potatoes into bite-size pieces. Place patty on large piece of aluminum foil. Top with a slice of onion and enough carrots and potatoes for 1 person. Add seasonings to your own taste and close the foil. Wrap in another sheet of foil for added strength. Place on the grill for 30 to 40 minutes. You can use chicken or pork chops instead of ground beef.
Layer the cabbage, green pepper and onion. Add the sugar and let stand in the refrigerator for at least 2 hours. Bring to a boil the oil and vinegar. Pour over the cabbage mix while very hot. Let stand in refrigerator for at least 2 hours, then mix. The longer it stands, the more crisp it gets.
Combine all ingredients and bring to soft ball stage (238° to 240°), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer onto whatever is beneath.
Heat oven to 400°. Grease 12 medium muffin cups. Mix baking mix, sugar, egg and water (or milk) with fork. Beat vigorously 1/2 minute. Stir in bacon. Fill muffin cups 3/4 full. Bake 15 minutes. Serve warm.
Sift together flour, 1/2 brown sugar and butter. Mix in butter with your hands until a ball of dough is formed. Pat dough into 9 x 9-inch greased and floured pan. Bake at 350° for 3 to 4 minutes. Beat eggs. Add corn syrup, 1/2 cup brown sugar, butter, vanilla and salt. Stir in pecans. Pour over dough. Bake at 350° for 25 minutes. Cool and cut into squares.
Freeze the pineapple and apple juices. Take out of freezer 3 to 4 hours prior to mixing punch. Put in a punch bowl. Add ginger ale.
In large mixing bowl or slow cooking pot (crock-pot), mix together pretzels, cereal and peanuts. Sprinkle with garlic salt, seasoned salt and cheese.
Place fillets in skillet; almost cover with wine. Put onion, tomato and lemon slices on fish. Cover pan and poach until done. Remove when done to warm platter. Thicken liquid in skillet. Pour over fish.
Mix all ingredients until dissolved and marinate meat overnight. Place a toothpick through the end of each strip. Place a layer of foil in oven to catch drippings. Suspend strips from top oven rack. Turn heat to 120° or lowest setting. Allow oven door to stand slightly open so moisture will escape. Heat strips 6 to 8 hours or until meat has turned dark and there is no moisture left. Store in airtight container. Will keep for 2 years.
Preheat the oven to 425°. In a mixing bowl, beat the eggs lightly with a rotary beater, then beat in the flour, milk and nutmeg. Melt the butter over moderate heat in a heavy skillet with a heat-proof handle. When the butter is hot, immediately pour in all the batter. Bake for 15 to 20 minutes or until golden brown and puffed. Sift the sugar over the pancake and return to the oven for 1 or 2 minutes. Remove from the oven and sprinkle it with the lemon juice. Cut into wedges and serve with fruit syrup, preserves, honey or maple syrup. The pancake will puff while baking, but when taken from the oven it will fall (resembling a crepe). Preparation time: 5 minutes; cooking time: 15 minutes. Serves 4.
Cream together first 4 ingredients until fluffy. Sift together dry ingredients. Stir into molasses mixture, form in small balls. Roll in granulated sugar; place 2-inches apart on greased cookie sheet. Bake in moderate oven (325°) about 15 minutes. Cool slightly and remove from pan. Makes about 5 dozen.
Boil chopped potatoes, set aside. Boil egg noodles according to package directions, omitting salt. Steam chopped vegetables together; set aside. Fry sliced sausage in pan with vegetables cooking spray. Mix spaghetti sauce mixture according to package directions in saucepan, replacing butter with Butter Buds and using no salt added tomato paste instead of regular tomato paste. Add no salt added tomato sauce, boiled potatoes and garlic sausage. To serve, place noodles on plate, layer with steamed vegetables and top with sauce.
Combine all ingredients. Heat on stove top, microwave or oven. Serve with macaroni and cheese and hot dogs for a complete "Maw Maw Supper".
Brown meat in hot oil; add mushrooms, rice, onion and soy sauce. Continue to fry over low heat 10 minutes, stirring frequently. Add the well beaten egg and continue to stir for another 5 minutes or until dry enough to be fluffy. Add additional soy sauce, if you prefer a dark color. Makes 6 or 8 servings.
Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Spread batter in a greased and floured 10-inch tube pan. Bake for 45 to 50 minutes.
Cream oleo, sugar and vanilla. Add eggs, flour, baking powder and salt. Spread 2/3 of batter in 11 x 15-inch greased cookie sheet. Spread on 1 can cherry pie filling. Dot remaining batter on top and swirl around. Bake 30 minutes at 350°. Drizzle on powdered sugar frosting while warm.
Pour boiling water over leaves. Let stand 5 minutes; drain. Mix beef, salt, pepper, onion, rice and egg together. Add some filling to each cabbage leaf. Fold over and fasten with toothpicks. Put rolls in pot. Pour tomato soup and water over rolls. Cover and cook until done. Cook in pressure canner 8 minutes after control jiggles for quick rolls. Filling can be used for stuffed peppers.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1/2 cups of the whipped topping. Spread onto bottom of crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator. Makes 8 servings.
In a large mixing bowl, mix together turkey, rice, celery, soup, mayonnaise, juice, onion and seasonings. Place half of this in casserole dish. Sprinkle 1/2 cup Parmesan cheese over top. Cover with sliced eggs, saving some slices for garnishing. Top with remaining turkey mixture. Sprinkle with rest of cheese. Add almonds, then potato chips and cook uncovered 20 minutes on High in microwave.
Pat dough onto baking stone, making 2 rectangles (1 tube per rectangle). Pinch seams together. Sprinkle flour over dough. Peel, core and slice apples. Chop into small pieces. Combine sugar and cinnamon; remove 2 tablespoons for later. Add sugar mixture, nuts, egg yolk and apples. Spread filling down the middle of the dough. Cut pats of butter and lay on top of the filling. Make diagonal cuts on dough on each side. Pull over to crisscross on top. Brush with egg whites, then sprinkle remaining sugar and cinnamon on top. Bake at 375° for 20 minutes or until golden brown.
Place oats in ungreased 2-quart utility dish. Heat in microwave on Full power for 2 1/2 to 3 minutes. Add wheat germ, coconut, sesame seed, nuts, brown sugar and cinnamon to oats. Stir to blend. Add oil, honey and vanilla to dry ingredients. Toss lightly until coated. Cook in microwave for 3 minutes on High or until heated through. Stir twice during cooking. Add chocolate chips; cook in microwave on High for 1 to 2 minutes. Press granola firmly against bottom of the dish. Cool, cut into bars and store in a tightly covered container in the refrigerator.
Put in baking dish and crumble potato chips over top. Can mix the day before. Bake 40 minutes at 350°. It serves 8 to 10 people.
Cook chicken breasts until tender. Use 9-inch baking pan. Spray pan with Pam cooking spray. Tear chicken apart and place in pan. Then in a large bowl, mix sour cream and soup together with a large spoon until it is nice and creamy. Then spread on chicken in the pan.
Mix all ingredients in a large bowl and pour into a greased oblong cake pan. Bake in preheated oven at 300° until a toothpick comes out clean, for about 1 hour.
Cook celery, onion, carrots, parsley flakes and bouillon cubes in water and margarine until nearly tender, approximately 25 minutes.
Flour and season meat. Brown in oil slowly. While meat is browning, make sauce from ingredients. Put browned meat into roasting pan. Pour sauce over. Add chopped onions and bake, covered, for 1 1/2 hours at 350°. After meat is roasted, remove from roaster with a slotted spoon to warm serving platter. Keep warm. Pour sauce into saucepan. Skim off extra grease. Bring sauce to boil and slowly add flour and water mixture to thicken as desired, stirring constantly. Serve in a gravy boat with mashed potatoes. Make an extra recipe of sauce for additional gravy. You can use other kinds of meat also.
Wash spinach well. Cut out the stalks. Tear the spinach into small pieces. In a small bowl, combine the spinach, tomatoes, chopped onions, and green pepper strips. Pour on dressing. Serve.
Combine all ingredients and stir until well blended. Form into 1-inch balls. Bake on ungreased cookie sheet for 15 to 20 minutes at 300° or until lightly browned.
Place ingredients (except beef) in a covered casserole. Microwave on High until cheese spread is melted, about 5 minutes, stirring once. Add ground beef, if desired. Serve with tortilla chips or corn chips. Makes about 3 1/2 cups of dip.
Cream butter and sugar; add eggs. Sift flour; add baking powder and salt. Add to butter mixture, alternating with milk. Add chopped walnuts. Bake in 9 x 13-inch pan or two 9-inch pans. Bake for 25 to 30 minutes at 375°.
Cream shortening and sugar until light and fluffy. Fold in eggs and sifted dry ingredients. Add vanilla; mix well. Spread batter onto a baking sheet as thinly as possible. Frost.
Cream sugar and shortening. Beat in eggs by hand. Sift flour, cocoa and salt together. Add to creamed mixture. Add vanilla and nuts. Pour into a greased and floured oblong cake pan. Bake for 25 minutes in a 300° oven. Sprinkle cake with rows of marshmallows. Increase oven to 350° and bake for 10 minutes longer, cool cake completely.
Mix together and dissolve well the boiling water and Jell-O. Add other ingredients, except ginger ale. Add ginger ale when ready to serve.
For 18 to 20 pound turkey: Mix all ingredients well. Refrigerate overnight. Do not stuff until ready to bake turkey.
Bake cake according to package. When baked and still warm, prick with fork and add Kahlua to cake. Break up cake, flatten in dish and pat down. Add instant pudding to 1/2 whipped cream. Spread La Creme over cake; add more cake, cream and La Creme and top with whipped cream. Place chipped chocolate on top of cream. Add cherry in center. This is made in a special glass trifle dish.
Melt butter. Add sugar, beaten egg and dates. Cook slowly for 10 minutes. Remove from heat. Add vanilla, nuts and Rice Krispies and mix well; let cool. Shape into balls and roll in coconut. Place on waxed paper.
Preheat oven to 350°. Thoroughly mix shortening, sugar and vanilla. Beat in eggs, then add melted chocolate. Sift together next 3 dry ingredients and blend into mix. Drop by teaspoon into confectioners sugar. Bake on greased cookie sheet 12 to 15 minutes.
Have cream cheese at room temperature. Combine all ingredients until smooth. Roll in chopped nuts (pecans) and shape in desired shape.
Toss vegetables (squash, onions and carrots) in a bowl to mix. Place in a greased 9 x 12-inch glass baking dish. Stir soup and sour cream together to mix well, then spread mixture over vegetables. Top casserole with butter-coated stuffing and bake at 300° for 20 to 25 minutes.
Grease 9 x 13 pan. Sprinkle pecans and coconut over bottom. Mix cake mix as directed. Pour over pecans and coconut. Mix cream cheese, oleo and confectioners sugar. Pour over cake. Bake 40 to 45 minutes at 350° or until done. Most of icing will sink into the cake batter while cooking. Makes cake super moist.
Brown meat and saute together with bell pepper and onion. In 9 x 12-inch dish mix all ingredients together. May want to add some of the hominy liquid. Add a little salt and cayenne pepper. Bake at 350° for 30 minutes.
Combine all ingredients in flat baking dish. Place in 300° oven for 1 1/2 hours. Stir every 15 minutes with fork, carefully turning under the brown top and scraping the edges down. Serve hot or cold.