HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Mash cooked potatoes well. Add butter, cream and brown sugar to potatoes; mix well. Add pecans, raisins, allspice and flavoring; pour into a buttered baking dish. Top with marshmallows. Bake at 350° until souffle is set and marshmallows are browned delicately.
Soak dates in water for 30 minutes. Pour off excess and set aside. Saute almonds in olive oil until light brown. Remove. Add onion and cook until soft. Add rice and orzo and saute. Add water, juice, bouillon cubes, mint and cinnamon. Bring to a boil, reduce heat and simmer 20 minutes. Stir in dates and almonds. Cover and let stand 5 minutes. Serves 4 to 6.
Cook egg yolks, lemon juice, rind and sugar until creamy. When cool, add 1 pint whipped cream. Let stand and cool.
Mix cake mix and dry yeast. Combine water and salt. Stir into dry mixture. Gradually work in flour to make a soft dough that can be handled. Knead until smooth. Cover and put in a warm place for 1 hour. Punch down and shape into rolls. Brush with oil or melted butter. Place on a greased sheet or in muffin pans. Let rise until doubled. Bake at 400° until golden brown. Very soft and moist.
Heat oven to 350°. Beat margarine and sugars in large bowl vigorously until well blended. Stir in eggs, vanilla and peanut butter. Mix in flour, baking powder, baking soda and salt. Stir in cereal and M&M's. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 7 to 9 minutes or until golden brown. Cool 1 minute; remove from cookie sheet. Makes about 6 dozen cookies.
Clean collards very well. After cooking a ham, reserve the juice or cook 3 ham hocks until tender. Place cleaned and chopped greens in juices from meat. Cook greens until tender, about 1 1/2 hours under slow flame. Add salt, pepper and red pepper.
In buttered 9 x 13-inch pan, place enough slices of bread to cover the bottom. (I piece them to make sure it's all covered.) Cover the bread with ham and cheese. Place remaining slices of bread over all, piecing as needed. Beat eggs, milk and mustard until mustard dissolves. Pour over bread. Cover and refrigerate overnight. Before baking, cover top with corn flakes and drizzle 1 stick melted margarine over top. Bake for 1 to 1 1/2 hours in a 300° oven. Will hold for additional hour at 200°. Serves 8 to 12.
Saute mushrooms in butter in medium saucepan. Add water and bouillon. Bring to a boil. Add vegetables and soy sauce. Stir in rice. Cover and remove from heat. Let stand 5 minutes, or until all water is absorbed. Makes 4 servings.
Cream butter well; add sugar and cream until fluffy. Beat eggs well and add. Blend with creamed mixture. Chop fruits and nuts and mix with small amount of the flour. Sift remaining flour. Fold into creamed mixture. Add flavorings. Fold in fruits and nuts. Line tube pan or loaf pans with greased paper. Or spray generously with Pam. Put into cold oven and bake at 300° until done, about 1 1/2 hours. This cake can be frozen.
Use spring-form pan. Grind 23 cookies. Add melted butter and press for crust. Press hard.
Bake cake as directed on cake box. When done punch holes all over cake with on ice pick. Pour Eagle Brand milk over cake. Let cake cool. When cool, put pineapples on top of cake. Then pour Cool Whip on top of pineapples and sprinkle coconut on top. Ready to eat. Serves 10 - 12.
Beat eggs well. Add sugar and beat well again. Add oil, then flour to baking powder. Mix cinnamon with apple slices and carefully fold into mixture.
Melt margarine in baking dish. Combine flour, salt, cinnamon, milk and sugar. Pour over margarine. Spread peaches over batter. Sprinkle sugar on top of fruit. Bake at 350° until crust comes to top and browns.
Cook spaghetti until tender; drain spaghetti. Add dressing, tomato, green pepper and salad seasoning. Mix all ingredients. Serve chilled.
Combine soy sauce, honey, garlic, orange zest and pepper flakes in a pie plate. Add the pork tenderloins and turn to coat. Marinate, turning occasionally, for 30 minutes or cover and marinate in the refrigerator for longer. Heat a large skillet over high heat until hot enough to evaporated a drop of water on contact. Lift the pork from the marinade and place in the hot skillet. Cover and cook for 7 minutes, adjusting the heat to maintain steady sizzle or until very well browned, but not charred. Turn and cook, covered, for 7 minutes more. Remove from the skillet. Let rest for 5 minutes before cutting into thin diagonal slices and serving.
Combine morsels, butter and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies, mixing lightly until well coated. Spread evenly in a 13 x 9-inch pan (nonstick works best). Chill until firm.
Cook potatoes on High (100%) for 15 to 17 minutes (be sure to prick with fork before cooking) on paper towel. Let potatoes stand 5 minutes. Slice off top of potato; scoop out inside to make 6 shells. (Grapefruit spoon works fine.) In bowl mash together the scooped out potato, butter, salt and pepper. Add milk until fluffy. Spoon into shells. Add dash of paprika or 1 tablespoon grated cheese on top. Cook, uncovered, 5 minutes, turning half turn only. Reheat in regular oven if desired.
Mix all ingredients, adding eggs, cornmeal and cheese last. Bake in 425° oven for 40 to 45 minutes or until done. Makes approximately 18 muffins (grease well) or can be cooked in large iron skillet.
Trim excess fat from meat. Cut meat in pieces about 1 inch square. Combine all ingredients in Dutch oven, mixing thoroughly.
Flatten chicken. Place egg in a shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs. Set aside. In an ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender. Remove and set aside. In the same skillet, melt remaining butter. Add chicken. Cook over medium heat for 3 to 4 minutes on each side. Top each chicken breast with a ham slice, mushrooms and a cheese slice. Broil 4-inches from the heat for 1 to 2 minutes or until cheese is melted. Makes 4 servings.
Mix the first 4 ingredients and form into patties. Melt the Hershey bars and wax in top of double boiler. Put 3/4 tablespoon in bottom of cupcake paper. Add patty; top with 1 tablespoon chocolate mix. Let cool.
Heat oven to 350°. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/3 cup. Cook and stir mushroom stems, onion and green pepper in 3 tablespoons margarine until tender. Remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper. Heat 1 tablespoon margarine until melted in baking dish. Fill mushroom caps with mixture. Bake 15 minutes. Set oven to broil. Broil for 2 to 3 minutes. Let stand 5 minutes.
Saute carrots in butter for 5 minutes. Add remaining ingredients and cook 10 minutes longer or until carrots are tender. Serves 6.
Cook tortellini as directed on package. Drain and rinse in cold water. Add all ingredients in a large bowl and mix well. Salt and pepper to taste. Add McCormick salad seasoning to zest up flavor. Can vary vegetables to your taste. Try adding green pepper, olives, tomatoes or broccoli.
Cook beef in a 2 quart measuring cup or bowl on High for 5 minutes, stirring once. Drain well. Stir in spaghetti sauce, water and salt, blending well. Arrange 1/3 of sauce in 9 x 13-inch glass or ceramic baking dish. Cover with half of noodles. Spread 1 cup Ricotta over noodles. Sprinkle with 1 cup Mozzarella. Repeat once and top with remaining sauce. Sprinkle with Parmesan, if desired. Cover with double thickness of plastic wrap. Cook on Medium (50% power) 30 minutes. Sprinkle with remaining Mozzarella and additional Parmesan. Cook on Medium until Mozzarella melts (about 2 minutes). Sprinkle with parsley and serve.
Melt butter. Add cocoa and sugar. Add dry ingredients alternately with milk and vanilla. Put in 9 x 13-inch cake pan.
Preheat oven to 350°. Mix cake mix, eggs and oil together. Add raspberry chips.
Mix together last 4 ingredients. Cook potatoes, chop and mix with all the other ingredients.
Arrange potatoes in a 13 x 9 x 2-inch baking dish. Combine margarine, vegetable oil and salt. Pour over potatoes and turn to coat. Bake, uncovered, in a 360° oven for 35 minutes or until tender.
Cook squash and onion in boiling salt water until just tender. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion.
Saute onions in oil. Add clams and the juice. Add potatoes, salt and pepper. Cook for 15 minutes. Add milk. Reheat, adding oleo to round out taste. Serve.
Scoop out insides of zucchini (melon baller works great), leaving about 1/4-inch sell. Finely chop zucchini pulp; set aside. Saute onion in oil in heavy skillet. Add mushrooms, garlic and remaining reserved chopped zucchini; cook over medium heat until most of moisture evaporates. Add cream cheese, eggs, Parmesan cheese, parsley, salt and pepper. Mix well; cook for 10 minutes. Cool slightly and fill zucchini shells. Sprinkle with additional Parmesan cheese. Place on cookie sheets. Bake for 30 minutes at 350° until bubbly and golden brown on top. Yield: 7 servings.
Make jello; put half in refrigerator to jell. Mix fruit and rest of jello; put in refrigerator to jell. Put sour cream on top of jello mixture and plain jello on top.
Peel and slice peaches to measure 6 cups. In bowl, combine sugar, flour and nutmeg. Add peaches, almonds and almond extract. Toss to coat thoroughly. Turn into 2-quart casserole dish. On lightly floured board, roll out pastry; cut into 1/2-inch wide strips. Arrange in lattice fashion over filling, moistening ends of strips and sealing to dish. Bake in 425° oven for 40 minutes or until crust is golden. Makes 6 to 8 servings.
Add enough milk to moisten good. Mix together and put in skillet. Cook at 350 degrees for about 35 minutes.
Scald and peel the tomatoes. Cut them in small pieces and put with all the other ingredients into a saucepan. Cook very slowly for 3 hours and then bottle and seal.
Preheat oven to 350°. Mix all ingredients. Pour into unbaked pie shell. Bake at 350° until done.
Cream margarine and sugar. Add flour, then egg yolks and beat until smooth. Add pineapple. Pour mixture into unbaked pie shell. Bake at 375° for 4 minutes until golden brown. Cool pie. Beat egg whites and 5 tablespoons sugar to form meringue. Pour on pie and brown.
In a large mixing bowl, mix together the margarine, sugar and vanilla, then beat in 3 eggs. On the side in a separate bowl, mix the flour and baking powder. Alternate the flour and baking powder mix with the cup of milk into the large mixing bowl. Mix well. Then add the chocolate mini chips. Grease 10-inch tube pan and pour mix in. Bake at 350° for 1 hour.
Dice onion and saute lightly in large pan or skillet. Add hamburger and cook over medium heat until no longer pink, crumbling meat as it cooks. Do not brown, then add 1/2 of the tomato juice; stir in both cans of Veg-All (including juice). Add herbs and spices packet from rice box, stirring as you add, then add dry rice. Stir thoroughly and reduce heat. Cover and let simmer, adding rest of tomato juice as first is absorbed, until juice is used up. Cook until no longer soupy and rice is done. Serves 4 to 6 people and reheats nicely.
Cook ground beef, ground pork, onion and garlic in Dutch oven until meat is brown. Drain off excess fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 1 1/2 tablespoons parsley flakes, the sugar, 1 teaspoon of salt and basil. Simmer uncovered 1 hour until mixture is like good spaghetti sauce. Heat oven to 350°.
*If buttermilk is used, add 1/4 teaspoon soda to flour.
Blend cornstarch and water, add soy sauce and heat until slightly thick and clear, set aside. Heat oil in wok or large skillet over high heat. Add carrots and stir-fry for 3 minutes. Add other ingredients and stir-fry two (2) minutes more or until vegetables are crispy-tender. Add glaze (cornstarch mixture) and stir 1 to 2 minutes until vegetables are well covered. Cover and cook one minute. Serve over rice or spaghetti.
Cut dates fine; mix dates, sugar and butter in 3/4 cup boiling water; let cool. Then mix all ingredients. Put in bread pan (loaf). Bake for 40 to 50 minutes in moderate oven at 350°.
Mix and spread in oblong baking dish, forming a crust. Bake at 350° about 10 minutes, or until lightly brown. Let cool.
Beat ingredients together. Then slowly beat in 1 quart of sweet milk. Add dash of nutmeg and fold in 2 cartons of whipped cream.
Place all ingredients, except ice, in blender and blend for 1 minute. Add ice and blend at highest speed for 2 minutes. Serve in tall glasses with mint leaf on top.
Cook pudding as directed on package. Blend dry cake mix into pudding. Beat for 2 minutes. Pour into 13 x 9-inch greased and floured pan. Sprinkle nuts and chocolate chips on top. Press lightly into batter. Bake at 350° for 30 to 35 minutes. Serve warm or cool.
In large skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble. Mix next 3 ingredients. Put into skillet. Cook over low heat until underside is crisp; add bacon. Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and bacon; cover. Cook over low heat about 10 minutes. Loosen omelet. Serve in wedges. Serves 4.
Crush Oreos, saving one cookie. Place cookie crumbs in a 9 x 13 x 2-inch pan. Melt butter and pour over cookie crumbs. Refrigerate for 15 minutes.
Cream margarine, sugar and cream cheese at room temperature. Add eggs and flour, alternating these as you add them. Add vanilla and lemon flavoring. Place batter in a greased and floured tube or Bundt pan. Bake at 325° for 1 hour to 1 hour and 15 minutes.
Cook elbows in saucepan. Cook mushroom soup and milk. When elbows are done, empty into casserole dish. Moisten with Italian dressing, then add tuna and mushroom soup mix. Then sprinkle bread crumbs on top. Bake at 350° for about 15 minutes.
Thoroughly cream sugar with butter. Add spices and cream. Add egg yolks (beaten until smooth) and vinegar. Stir in cut raisins. Add salt to egg whites; beat until stiff. Slide whites into sugar and raisin mixture. Cut and fold in thoroughly. Turn into pastry-lined pan and bake for 15 minutes at 425°. Reduce to 300° for 20 to 25 minutes. Top should be brown and center of filling jelly like when done. Let cool 2 to 3 hours before cutting. Serve at room temperature.
Melt oleo in a thick pot; saute onions, bell pepper, celery and garlic until tender. Add soup and 1 cup of water, retained from boiling shrimp. Stir in parsley, onion tops, shrimp and pimentos. Stir in rice and half of bread crumbs; cook a little longer. Season to taste. Turn into a 3 quart casserole. Top with reserved bread crumbs and bake uncovered at 350° for 45 minutes. Serves 8.
Put a layer of graham crackers in a cake pan (9 x 12-inch or larger). Add cream cheese on top of graham crackers. Mix applesauce and dry Jell-O. Put a layer of this mixture on crackers. Make several layers. Refrigerate overnight. Serve with Cool Whip.
Fold first 8 ingredients in a 13 x 9-inch pan. Mix sugar and cinnamon. Sprinkle on top along with nuts. Bake at 350° for 45 to 50 minutes.
Line pie plate with pastry and fill with peeled, thinly sliced apples (pile high in center). Mix cinnamon, nutmeg and salt. Sprinkle evenly over the apples. Dot with butter; moisten edges of crust with water. Fit top crust and seal edges. Make vents or lay top crust in lattice strips over the apples and filling. Bake at 425° for 1 hour.
Cut sausage into 1-inch pieces and brown. Add onion. Cook 2 to 3 minutes. Pour off fat. Add tomato juice, potatoes, water and beans which have been cut into inch-long pieces. Simmer 15 minutes or until tender. Add flour which has been stirred to a smooth paste with milk. Simmer 5 minutes. Season and serve.
Prepare chocolate pudding as package mix directs. Cool 5 minutes. Add the peppermint extract to the pudding. Pour into the baked, cooled graham cracker crust. Chill at least 2 hours. Whip the cream that has been sweetened with the sugar.
For filling: In a medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour filling into baked pastry shell.
Mix oil, eggs and pumpkin. Combine remaining ingredients and add to pumpkin mixture. Divide mixture in two. Bake at 325° for 1 hour and 10 minutes.
Bake at 350° for 45 minutes or until pudding has risen about 1/2 inch. Stir thoroughly and return to oven until firm, about 45 minutes.
Reserve 1/2 cup cheese. Saute onion in small amount oil or margarine. Combine soup, milk, pimientos, 1 1/2 cups cheese and onion in large pan. Stir in hash browns. Pour in oiled 9 x 13-inch baking dish. Cover with foil. Bake 45 minutes at 400°. Remove foil, sprinkle reserved cheese on top. Cook 10 minutes more.
Drain all canned vegetables. Mix all vegetables together. Heat sugar, oil, salt and vinegar until sugar has melted. Pour over vegetables. Chill thoroughly.
Brown sausage in oil, then drain fat. Add onions, green onion, bell pepper and garlic to sausage. Cook over medium heat for 10 minutes. Stir occasionally. Season with salt, black pepper and red pepper.
Grease a 13 x 9 x 2-inch pan. Spread bread cubes in the bottom of the pan and top with sausage, then cheese. Beat or mix in a blender the eggs, milk, mustard, onion and green pepper. Pour egg mixture over ingredients in pan. Refrigerate 1 hour or overnight.
Cook potatoes with jackets and peel while hot. Cool and cube them. Mix in green pepper, cheese, salt, milk, pimento, onion and pepper. Place in a baking dish and pour melted butter on top. Sprinkle with parsley. Bake at 400° for 45 minutes. This can be prepared ahead of time, removing from refrigerator at least 3 hours before baking time. At that time put on butter and parsley.
Boil coffee in water until coffee is the desired strength; strain out grounds. While still hot, add chocolate, sugar and vanilla. Cool to about room temperature. Add milk. Before serving, add ice cream. Put ice cream in large punch bowl and pour coffee mixture over the ice cream just before serving.
Wash beans and cook about 1 hour. Saute onion and garlic clove. Pour all ingredients in beans and cook until tender over low heat. Salsa can be poured over beans and serve with cornbread. Serve over a bed of rice.
Combine dry ingredients and mix well. Grease 2 large cookie sheets. Beat egg whites until stiff peaks form but not dry. Gradually beat sugar mixture into egg whites, beating 7 to 10 minutes after all the mixture has been added.
Mix well the cheese, butter and salt. Add flour, mixing well, then add Rice Krispies. Mix and shape into small balls. Place on cookie sheet and mash flat with a fork. Bake at 350° for 10 to 15 minutes.
Cook noodles in boiling, salted water until barely tender. Drain and rinse, then toss with cheese and minced onion. Using a 3-quart casserole, place 1/3 noodle mixture in casserole. Make 2 layers of meat with 1/3 noodles between. End with noodles. Top with bread crumbs tossed in 2 tablespoons of butter and garlic salt to taste. Pour about 2 cups of chicken broth over all and bake, covered, in 350° oven about an hour after it begins to bubble. It should take up the broth.
Melt butter in large Dutch oven; blend in flour to make a smooth paste and stir in hot water. Saute beef and drain off drippings; add beef to soup. Add fresh and frozen vegetables, seasonings and tomatoes (break up tomatoes). Bring soup to boil, then simmer until vegetables are cooked (about 1 hour or longer). The longer the better. You may freeze for later use. Makes about 10 servings.
Cook noodles according to package; drain. Saute beef in butter. Add salt, pepper, garlic salt and tomato sauce to meat; simmer over low heat for 5 minutes. Combine cottage cheese, sour cream, onion and noodles. Place a layer of noodle mixture in a shallow 2-quart casserole; top with meat mixture. Repeat procedure. Sprinkle cheese on top. Bake at 350° for 30 minutes. Serves 8.
Cook pork until brown; season with salt and pepper. Add barbecue sauce, pineapple juice, vinegar and cornstarch. Cover and simmer 30 to 45 minutes, stirring occasionally to keep from sticking. Add pineapple chunks and green pepper. Cover and simmer 10 minutes longer. Serve over rice.
Beat eggs until thick and lemon-colored. Beat in sugar and vanilla extract. Stir together the cracker crumbs, baking powder and salt and mix in. Add nuts and dates.
Cut pork loin into strips and stir-fry with vegetable oil and onion. Stir in corn and taco seasoning. Roll up portions in four warmed flour tortillas and serve with salsa, rice and beans.
Line a baking pan/dish with aluminum foil. Salt and pepper roast and place in pan. Pour 1/2 to 3/4 bottle of A. 1. sauce over meat. Add one package of dry onion soup mix and top meat with one can of mushroom soup. Fold ends of foil over the meat, sealing it. Bake in 350° oven for about 3 hours.
Open the can and separate the biscuits. Melt the stick of butter in a bowl. Place sugar in a shallow bowl. Dip each biscuit in butter, then roll in sugar, then orange juice. Place rolls around a large glass pie dish. Bake in a 350° oven for 10 to 15 minutes. Serve warm.
Mix well. Spray 9 x 13-inch pan with Pam. Pour in ingredients and bake 45 minutes at 350°.
Combine pudding, milk and orange juice concentrate; blend well. Add sour cream; fold into fruit. Refrigerate. Best if served immediately, but not necessary. Great winter fruit salad.
In large bowl, sift together flour, sugar, baking powder, salt and nutmeg. Combine eggnog, egg and butter. Add to dry ingredients and stir until blended. Stir in nuts and fruit; turn into buttered 9 x 5 x 2 3/4-inch loaf pan. Bake in 350° oven for 60 to 70 minutes. Turn out onto wire rack to cool.
Combine cooked macaroni with next 4 ingredients in large bowl. In saucepan heat soup and milk, then stir in cheese until cheese melts. Stir into macaroni mixture. Bake, uncovered, in 2-quart casserole dish for 20 minutes at 400° to 425°. Serves 4.
Cream butter; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add milk and beat well. Gradually stir flour into creamed mixture. Stir in vanilla and nuts. Chill. On wax paper or plastic, shape the dough into a long tube shaped roll. Refrigerate overnight. Slice into rounds 1/4-inch thick. Place on a lightly greased cookie sheet. Sprinkle with additional sugar. Bake at 400° for 7 to 8 minutes, or until edges are slightly brown.
Gather dandelion blossoms, no stems. Boil blooms with rind and juice of oranges and lemons in the water for 1/2 hour. Let set for 24 hours, then strain. Add sugar and yeast. Leave in a covered crock for 2 weeks, steam again and bottle. Allow to age.
Drain the sweet potatoes and heat. Then add 1 stick of margarine (melted), flour, cinnamon, vanilla, sugar (white), milk, nutmeg and eggs. Mix this well and pour into a long dish. Melt the other stick of margarine and mix in the pecans, brown sugar and bourbon. Spread this over the potato mixture and bake at 325° for about 30 minutes or until set in the center.
Preheat oven to 350°. Mix ingredients in large bowl. Two pie shells (ready made, frozen) are needed. Pour the mix into the shells and bake for 45 minutes at 350°.
Combine butter or margarine, sugar and milk in large, heavy saucepan. Over low heat, bring to a full boil, stirring constantly. Continue boiling for 5 minutes, stirring to avoid scorching. Remove from heat. Add remaining ingredients; stir vigorously, making certain all particles are dissolved. Pour into greased 13 x 9-inch pan. Cool completely. Makes about 3 pounds of fudge.