HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrub potatoes and rub skins with oil. Prick each potato several times with a fork. Bake at 400° for 30 to 45 minutes or until potatoes are done.
Brown ground beef, onions, pepper and celery. Add the kidney beans, tomatoes, tomato paste, water, chili powder, salt and garlic powder. Cover and simmer for 2 hours. Serves 6.
Combine the eggs, 1/4 cup sugar and salt. Slowly stir in hot milk. Add vanilla. Stir milk into eggs. The reverse way will cause scrambled eggs instead of custard. Melt 1/2 cup sugar in a heavy skillet over heat, stirring constantly. As soon as the syrup is golden brown, remove from heat and pour slowly into the bottom and sides of the baking container, swirling evenly to coat the dish. Set the dish in a water roasting pan that contains hot water for cooking. Sprinkle the top with nutmeg. Bake in a slow oven at 325° for 40 to 45 minutes or until a knife inserted slightly off center comes out clean. Allow to cool. Refrigerate. When ready to serve, place a plate over the dish and invert, turning the caramel to the top. Enjoy.
Whip the cream cheese until it is soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blend thoroughly into mixture. Fold topping into mixture. Pour into baked pie shell; sprinkle with chopped peanuts. Freeze until firm. Serves 6.
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix. Put in oven at 325° for about 2 hours or until tearing tender. Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water. Cook for about 1 hour, until vegies and potatoes are cooked. Serves 4 people. Serve with a salad for a full meal.
Melt jello in boiling water. Let cool. Then add juices and sugar (taste before adding all the sugar; sometimes it is sweet enough without the sugar). Add ginger ale when ready to serve. Yields 75 servings.
Lightly grease bottom of a 9 1/2 x 13-inch pan. Mix together margarine (melted) and peanut butter. Add sugar until it forms a smooth mixture. Press in bottom of the pan. In double boiler, melt candy bar and paraffin. Pour on top of peanut butter mixture. When cools, cut in small squares. It removes from the pan easier if refrigerated slightly.
Wrap chicken breasts with dried beef and 1/2 slice of bacon. Fasten with toothpick. Put into a greased casserole dish.
Cream the bananas, butter, sugar and egg. Add flour, soda and salt. Mix thoroughly. Add vanilla and nuts last. Bake at 350° for 1 hour.
Wash yams; do not peel. Slice thinly with very sharp knife. Wash, core and thinly slice apples. Layer in a lightly oiled 2-quart baking dish, alternating apples and yams. Sprinkle with spices and add orange juice. Cover and bake in a 350° oven for 1 hour, making sure it doesn't dry out. Add more orange juice if necessary.
Part steam chicken for about 15 minutes or until white. Put in dish. In frying pan over medium heat, put about 1/4 cup oil or a little more and make hot. Add chicken; brown on both sides. Add salt on each piece as you turn chicken. When last chicken pieces are brown, add onion, vinegar, pepper and the rest of the chicken, basil leaves and parsley. Stir and cook until done, about 1 hour on low flame; cover half way.
Combine all ingredients and pour into 9-inch unbaked pie shell. Bake at 400° for 10 minutes and then 350° for 45 minutes.
Wash and drain berries. Simmer 1 c berries and 2/3 c water for 3 minutes. Blend in sugar, corn starch, and remaining 1/3 cup water.
Brown hamburger with onion. Drain and put into pot. Add beans, tomato juice, and a little water. Stir in seasoning. Add salt to taste. Cook spaghetti according to package and add to chili. If chili is too thick, and water. If it is too thin, cook longer.
Boil 2 cups water with 2 tea bags. Let cool. Boil 7 cups water and add 1 cup sugar. Let cool. Combine both into large container and add orange juice and brandy. Freeze mixture and when ready to serve, spoon frozen mixture into glass and top with ginger ale. Enjoy!!!
Melt butter and chocolate over low heat. Add the rest of the ingredients and mix well. Pour into unbaked 9-inch pie shell. Bake 30 minutes at 400°.
Mix first 5 ingredients together. Cook 1 1/2 to 2 minutes. Remove from heat. Add remaining ingredients. Stir well and drop on wax paper.
Mix together first 5 ingredients like pie crust. Add last 3 ingredients. Put in 1 well-greased 5 x 9-inch pan or 2 smaller pans. Bake at 350° for 45 to 55 minutes or until toothpick comes out clean when inserted in center. Remove from pan as soon as out of oven.
For crust: Mix margarine, brown sugar, flour and pecans. Bake at 350° for 10 minutes.
Cook spaghetti; drain. Make cream sauce out of the next 4 ingredients. Blend in cheese, sherry and white pepper; heat until cheese melts. Add mushrooms. Remove from heat. Add shrimp. Add spaghetti to sauce. Turn into large shallow casserole. Sprinkle with Parmesan cheese and slivered almonds. Heat under broiler until lightly brown. Serves 12.
Cream margarine, Crisco and sugar. Add eggs, then flour and milk alternately. Then add vanilla. Bake 1 hour and 10 minutes or until done at 350°.
Mix sugar, eggs and flour with mixer, continue beating at medium speed. Put margarine and milk in sauce pan. Let come to a boil just until margarine melts. Add this to mixture. It will be very thin. This will make 2-4 cake layers or cupcakes.
Combine flour, brown sugar, pecans and butter. Bake at 350° for 20 minutes in a 9-inch square pan, stirring once. Let cool. Combine strawberries, sugar, lemon juice and egg whites; beat at high speed for about 20 minutes, or until light and fluffy. Fold in whipped cream. Remove 1/3 of crumb mixture from pan; pat remaining crumbs into smooth layer. Pour strawberry mixture over crumbs in pan; sprinkle reserved crumbs on top. Freeze.
Place potatoes, carrots, onion, celery, bacon and broth in saucepot. Heat to boil. Cover and cook over low heat 15 minutes. Make sure vegetables are tender. Remove from heat. Stir in milk, potato flakes and parsley. Heat through.
Place alternate layers of chiles and cheese in greased casserole. Leave cheese to sprinkle on top. Beat eggs, milk and salt. Pour over chiles and cheese in slow oven. Makes a large casserole.
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 425°. Mix baking mix, 3 tablespoons sugar, margarine and milk until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 11 to 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split shortcakes; fill and top with strawberries. Top with whipped cream. Makes 6 servings.
Combine beans, cheese, pimentos and onion in medium size bowl. Add lime juice, sugar, vegetable oil and pepper; toss gently. Cover and chill 4 hours. Serve on lettuce leaves with a slotted spoon. Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix cake as directed on box. Pour half of batter in 9 x 13-inch cake pan and bake 18 minutes. While this is baking, combine the caramels and Eagle Brand milk in saucepan and melt over low heat, stirring continuously. As soon as the 18 minutes are up, take cake out of the oven and pour the caramel sauce over it. Pour rest of cake batter over caramel sauce and bake for 20 minutes or until top layer of cake is done. Bake at 350°.
Mix flour, margarine, egg yolk and sour cream. Chill dough in refrigerator. Divide dough in 4 parts. Roll each part in 4 large circles. Add 1 cup ground nutmeats and a half cup sugar on each circle. Press nuts and sugar mixture down with your rolling pin. Cut into wedges that look like slices of pie. Roll large end first and give a little twist. Bake on ungreased cookie sheet at 350° for 25 - 30 minutes.
Combine all ingredients, except pecans and preserves; mix well. Sprinkle 1/4 cup pecans in a greased ring mold. Press cheese into mold. Chill. Unmold and place remaining pecans on top. Put preserves in the middle.
Sift flour, baking powder, salt and sugar. Add the next 3 ingredients and mix only until dry ingredients are dampened. Fold in berries. Spoon into greased or lined muffin pans, filling 2/3 full. Sprinkle with sugar. Bake at 400° for 20 to 25 minutes. These are Stephanie's favorite.
Mix all ingredients except French fried onions together and bake at 350 degrees for about 15 minutes. Remove and add French friend onions.
Mix together first five ingredients; refrigerate. Just before serving, stir in shoestring potatoes and nuts.
Mix rice and spaghetti together and saute in olive oil. Add 3 cups chicken stock. Add thyme, chicken, walnuts, scallions and peppers. Simmer 15 minutes.
In large bowl, stir together corn oil, corn syrup, salt and pepper. Add corn, green and red peppers, onion and parsley. Toss to coat well. Cover; refrigerate several hours or overnight. If desired, drain before serving. Makes about 4 cups.
Peel oranges, remove white membrane. Cut oranges crosswise into 1/8 inch thick slices. Drain pineapple, saving syrup. Combine syrup and orange juice; set aside. Peel bananas. Cut diagonally into 1/8 inch thick slices.
Precook chicken in very little water. Combine broth with soy sauce, sugar and garlic. Simmer and mix. Add chicken and baste often until sauce thickens to heavy syrup consistency.
Combine peppermint ice cream and Cool Whip. Spoon into graham cracker pie crust. Sprinkle with peppermint candy. Freeze until firm. Garnish with peppermint candy, if desired.
Partially freeze steak and cut into strips 1/8 to 1/4-inch thick. Dredge meat strips in combined flour and salt. In a large skillet, brown 1/3 of the meat. Repeat until all meat has been browned. Drain drippings. Sprinkle cumin and sugar on meat. Drain tomatoes, reserving liquid. Cut tomatoes into pieces and reserve. Add tomato liquid, lemon juice and garlic to meat; stir to combine. Stir green pepper, onion, chiles and parsley into meat mixture. Cover tightly and cook on low heat for 45 minutes, stirring occasionally. Stir in reserved tomatoes; continue cooking, covered, 15 minutes or until meat is tender. Serve over cooked rice. Makes 6 to 8 servings.
Cook 1/2 cup sugar in heavy saucepan over low heat, stirring constantly until sugar turns light brown.
Boil fettucine and drain, while you are sauteing the broccoli and mushrooms. Saute broccoli (thawed and drained) and mushrooms until tender in 3 teaspoons of butter. After fettucine is drained, add broccoli and mushrooms to fettucine.
Beat eggs. Add flour, sugar, syrup and butter. Combine well and add pecans and vanilla. Pour into pie pan lined with pastry. Bake at 350° until firm, about 45 minutes.
Bake potatoes in microwave; leave firm. Slice potatoes and onion. Add margarine, salt and pepper. Wrap in foil; cook on grill about 10 minutes, then open foil and stir until brown.
Brown and drain the meat. Do not drain any juice from the can. Add everything to the pot. Turn on high, then low to simmer for about 45 minutes. Serve with shredded cheese and guacamole.
Mix sugar, mustard, salt and celery seed. Add onion. Gradually add, beating constantly, oil and vinegar. Combine together the ingredients in a blender. Great with salads or fruit salads.
Spray both sides of each tortilla with Pam; place on baking sheet. Broil each side until lightly toasted. Preheat oven to 350°. In a medium bowl, combine refried beans and Ro-Tel tomatoes; spread 1/4 cup over 5 tortillas. Top with 2 tablespoons chicken, 1/4 cup cheese and other tortillas. Repeat layering, ending with cheese. Bake in preheated oven 20 minutes. Top with lettuce, bell peppers and onion. Makes 5 pizzas.
Over medium-low heat, combine milk, flour, salt and pepper. Stir continuously until well blended and thick. Add drained can of mushrooms and stir well. (Mushrooms can be finely chopped in food processor first or leave whole or chopped.)
Mix ingredients given except for Fritos and cheese. Pour into baking dish and cover with Fritos and grated cheese. Bake at 375° until onions done.
Brown ground beef and drain grease. Mix in drained green beans, drained mushrooms and cream of mushroom soup. Place in casserole dish and top with Tater Tots. Bake 375° for 45 minutes.
Cook sugar, milk and oleo in boiler until it forms a soft ball in cold water. Remove from heat and add Marshmallow Creme, chocolate chips and vanilla. Pour in greased pan.
Wash beans. Cover with cold water and soak overnight, then drain. Turn into heavy kettle with ham bone and water (3 quarts). Simmer 2 hours. Add mashed potatoes, onions, celery, garlic and parsley. Simmer an additional 1 hour or until beans are soft and tender. Remove ham bone. Cut off meat and chop coarsely. Return to soup and season to taste with salt and pepper.
Combine 1 cup sugar, margarine and 1 tablespoon cinnamon in a saucepan. Cook for only 2 minutes; then cut the contents of 1 1/2 cans of biscuits into quarters. Roll each quarter into a mixture of 2/3 cup sugar and 1 tablespoon cinnamon. Place in a greased Bundt pan and pour a small amount of cooked mixture over top of biscuits. Repeat same process with the other 1 1/2 cans of biscuits. Bake for 40 minutes in a 350° oven. Take out and let stand for 5 minutes only. (Any longer and bread will get hard.) Then invert pan. Nuts may be added, if desired.
Work with fingers until well blended. Roll out with rolling pin for large pie shell or may be pressed with fingers into muffin tins (small) for tart shells. Bake at 350° for about 8 to 10 minutes until light brown. Makes about 3 1/2 dozen.
Clean mushrooms with damp cloth. Remove stems; chop and brown in frying pan with sausage meat. Add cheese to mixture, stirring often. When cooked, set aside.
Spread one package of crescent rolls on bottom of 9 x 13-inch pan. Fill with mixture of cream cheese, sugar, eggs and vanilla. Spread the other crescent roll package on top. Bake at 350° for 25 to 30 minutes. If desired, frost.
Boil chicken in a large saucepan until chicken is tender to the touch. Drain chicken. Remove bones. Cook rice to the directions on the box. Add cream of chicken soup and 2 cups of water to chicken and rice. Place in casserole bowl. Set oven to 350°. Cook about 15 minutes.
Cook macaroni; rinse in cold water. Drain. Mix macaroni and salad dressing; add remaining ingredients. Chill.
Boil potatoes. Drain. Mash. Combine cream cheese and sour cream and add to potatoes. Add enough milk to make creamy consistency. Add 1/4 to 1/2 teaspoon garlic salt and onion if desired. Put in 2-quart casserole. Bake 45 minutes at 350°. May be frozen. Thaw before baking. May sprinkle cheese on top. Will keep two weeks in refrigerator.
Cook and drain pumpkin until good and dry. Add beaten eggs and milk to pumpkin, into which cornstarch and sugar has already been added. Pour into unbaked pie shell and bake in 400° oven for 1 hour. Test with silver knife. If it comes out clean, it is finished.
Preheat oven to 375°. Grease 9-inch square pan. In bowl, combine flour, sugar and baking powder. Cut in butter with pastry blender or fork to form coarse crumbs. Add egg and blend well. Reserve 1/2 of mixture, press remaining mixture into bottom of pan. Spread jelly evenly over crust. Sprinkle 1/2 cup peanut butter chips over jelly. Combine remaining crumb mixture and peanut butter chips. Sprinkle over top. Bake 25 to 30 minutes or until lightly browned. Cool and cut into bars.
In bowl, stir soup, eggs, tuna and pimiento; set aside. Mix well biscuit mix and hot water. Knead dough on floured surface until smooth. Press dough into bottom and up sides of greased 10 x 6-inch baking dish. Sprinkle 1/2 cup cheese on dough. Add tuna mixture; top with remaining cheese. Garnish with additional pimiento. Bake at 350° for 50 minutes or until center is set. Cool 10 minutes. Makes 6 servings.
Heat oven to 350°. Stir all ingredients until blended. Turn into greased 8 x 8-inch pan. Bake 30 minutes. Cut into 2-inch squares while warm.
Preheat oven to 350°. Cube and cook potatoes until tender. Melt butter in 8 x 8-inch pan or small casserole. Fold together the potatoes, soup, cheese and sour cream. Pour mixture over butter in dish. Top with cracker crumbs. Bake for 20 minutes.
Mix all ingredients except cracker crumbs and margarine. Place in greased casserole dish. Mix cracker crumbs with margarine and add to top of casserole. Bake at 350° for 30 minutes.
Mix all ingredients. Pour into pastry shell and bake at 425° for 15 minutes. Reduce heat to 350° for 35 minutes longer or until knife edge comes out clean. Cool and serve.
In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4-inch of oil in a large skillet; fry fish over medium-high for 3 to 4 minutes per side or until it flakes easily with a fork. Yield: 4 servings.
Beat eggs on high speed for 5 full minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold in sifted dry ingredients. Spread in greased and floured 10 x 15 x 1-inch pan. Top with pecans and bake 15 minutes at 375°. Turn out on a towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together. Let cool and unroll. Spread filling on cake and roll back up. Chill. Slice when ready to serve.
Cook eggplant until mushy; drain well. Add all ingredients. Reserve 1/2 cup cheese, 1/2 cup cracker crumbs and small amount of butter; mix well. Pour in greased baking dish. Sprinkle with reserved cheese, cracker crumbs and melted butter. Bake at 325° to 350° for 25 to 30 minutes. Makes 6 to 8 servings.
Place chocolate in 2-quart glass microwave dish. Cook on High 2 1/2 minutes. Add cashews; stir until blended. Drop mixture by teaspoonfuls onto waxed paper. Let stand until firm. (If mixture in bowl becomes too firm, cook on 30 power for 1 to 2 minutes.)
Melt over low heat; add boiled wieners. Serve in chafing dish.
Mix all together and pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes or until set.
Mix together well. Put in unbaked pie shells. Place in preheated oven at 425° for 15 minutes. Cut oven back to 350° for 45 minutes. Test with knife in center. If knife comes out clean, it is done. Yields two (9-inch) pies.
Make a paste with the first 4 ingredients. Let set for 5 minutes. With a teaspoon, form mixture into dumpling shapes. Drop into the boiling broth. Cook for 25 minutes. Add more broth as needed. Since eggs are different, drop in one dumpling into the broth to see if it will stay together. If it falls apart, add a little more Cream of Wheat and try again until it will stay together. Serves 6 to 8 for lunch.
Saute garlic, onion and 1/2 tsp hot peppers in olive oil. When clear add tomatoes, bay leaf, parsley, and sherry. Simmer for 20 minutes. In another pan cook shrimp with rest of hot peppers, until pink, don't overcook. Pour tomato mixture from above over shrimp. Simmer for 5 minutes Serve over cooked spaghetti.
Combine. Bake 10 minutes at 425° and 40 minutes at 325°.
Blend together eggs, sugar and oil. Sift together flour, soda, cinnamon and salt. Stir flour mixture into egg mixture. Fold apples and nuts in. Bake in lightly greased pan, 9 x 13-inch, at 350° for 1 hour. Cool; sprinkle with powdered sugar.
Drain pears and reserve syrup. Dissolve gelatin in hot water and add 1 cup pear syrup and salt. Pour thin layer of gelatin over bottom of 5-cup ring mold. Chill until set. Chill remaining gelatin until partially set. Beat until foamy. Add cheese and continue beating until smooth and stiff peaks form. Fold pears into gelatin mixture. Pour over gelatin layer. Chill until set. Unmold on serving plate.
Prepare Sesame Oil Dressing. Set aside. Toss chicken, onions, celery and romaine in serving bowl. Pour dressing over salad; toss. Top with noodles, sesame seed and oranges. Garnish with romaine, if you wish.
Cream Crisco and sugar, add egg yolks, alternate milk and cracker crumbs. Add vanilla and nuts. Fold in stiffly beaten egg whites. Bake at 375° for 15 to 20 minutes.
Can be served with any type of fruit such as strawberries, apples, pears, etc.
Dice potatoes and onions. Cut celery in 1-inch lengths. Cut up carrots. Slice cabbage in small slices. Add tomatoes, bay leaf and garlic clove. Add 4 cups water. Cook all in large roasting pan (covered) in oven for 4 to 6 hours at 300°.
Brown chops slowly on both sides in oil. Remove chops from pan. Brown onion in same skillet, then add chops, tomatoes and seasonings. Cover and simmer 30 to 40 minutes. Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup cold water. Boil 2 to 3 minutes, stirring constantly. Place rice in center of platter. Arrange chops around rice and pour tomato sauce over all.
Blend 1/3 cup sugar with cornstarch. Add pineapple. Cook, stirring constantly, until mixture is thick and clear. Cool. Blend cream cheese with salt and 1/2 cup sugar; add eggs one at a time, stirring well after each addition. Blend in milk and vanilla. Spread cooled pineapple mixture over pie shell. Pour cream cheese mixture on top. Sprinkle with nutmeg or chopped pecans. Bake at 400° for 10 minutes. Reduce heat to 325° and continue baking for 50 minutes.
In a small bowl whisk together all ingredients except steak and lime wedges. Score steak across top or pierce top of steak with a fork. Place in a shallow glass baking dish and pour lime juice mixture over the steak; turn to coat both sides. Refrigerate 6 to 8 hours to "marry" the flavors, turning occasionally. Remove steak from marinade and grill 5 or 6 minutes on each side or to desired doneness. Slice thinly on the diagonal; serve with lime wedges. Makes 6 servings.
Sift dry ingredients into a bowl. Rub in butter and raisins. Add egg; mix with spoon, adding enough milk to form dough into a round loaf. Turn into pan; bake at 350° for 45 to 50 minutes.
Saute onions in butter. Blend in rest of ingredients, except shrimp. Add shrimp and heat thoroughly. Serve over hot, cooked rice.
Preheat oven to 350°. Grease and flour 2 (9-inch) cake pans. Cream butter or margarine, shortening, brown sugar and vanilla. Add eggs; cream until very light and fluffy. Blend in melted chocolate and sour cream. Beat 1 minute at medium speed to mix well about 150 strokes by hand. Blend in sifted dry ingredients and water. Beat 3 minutes 450 strokes by hand. Bake 35 to 40 minutes at 350°. Cool in pans 10 minutes. Ice with creamy vanilla frosting.
Mix together in large bowl. Shape into ball or desired shape. May roll in chopped pecans or cover with parsley flakes. Tastes better after refrigeration overnight. Serve with assorted crackers.
Cook peeled potatoes in boiling water (salted) until tender. Drain. Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Add milk to get desired consistency. Cool. Cover and place in refrigerator.
Grind bread. Mix meat and other ingredients except soup. Make into balls, roll in flour and brown in skillet. Pour soup over meatballs and simmer for 1 hour.
Cream oleo and sugar, then eggs. Add the rest of the ingredients; mix well. Bake at 350° for 1 hour. Makes one 10 x 5-inch loaf.
Drain artichoke hearts and coarsely chop in food processor. Place in medium bowl. Drain pimiento (reserve 2 teaspoons for top) add to chopped artichoke with all other ingredients. Mix well. Spoon into 1 1/2-quart baking dish. Sprinkle with additional Parmesan and reserved pimiento. Cover and refrigerate. Bake uncovered at 325° for 30 minutes or until hot and bubbly. Can be microwaved. Serve with chips.
Set oven at 350°. Cream shortening, butter and sugar. Beat in eggs, orange juice, peel, vanilla and sour milk. Sift dry ingredients; add to creamed mixture. Add dates or nuts. Drop from teaspoon onto greased cookie sheet. Bake for 15 minutes. Makes 5 dozen.
In saucepan, combine onions with water to cover. Bring to a boil; boil 1 minute. Drain and transfer to an 8-inch square baking dish. In bowl, combine egg, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes in 350° oven.
Cook rice until it cooks dry. Add uncooked corn (drained) and soup and butter. Mix good; pour into greased casserole dish. Cover with grated cheese. Bake 15 to 20 minutes at 350°.