HumbleIntelligence/food-ner-1-Million huggingface dataset:
In one-quart microwavable shallow casserole, combine butter, sugar, cinnamon, nutmeg and cloves; microwave on High (100%) for 1 minute, until melted. Add pecans and stir to coat; microwave on High for 2 minutes, until pecans are glazed. Transfer nuts to sheet of wax paper, set aside and let cool, until sugar mixture hardens, 5 to 10 minutes.
Cream butter and sugar. Add beaten egg yolks. Mix well. Sift flour and baking powder. Add to butter mixture. Add milk and vanilla. Fold in stiff beaten egg whites. Pour into 3 greased and floured pans. Bake at 350 degrees for 30-40 minutes or until done.
Cook broccoli, drain. Arrange on greased 13 x 9-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry. Pour over the chicken. Sprinkle with cheese. Combine bread crumbs and butter, sprinkle over all. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Place 4 slices bacon in bottom of 9 x 13 x 2-inch pan or a 3-quart casserole. Cover with 2 cans of beans. Layer on top, in order: onions, peppers and tomatoes. Cover with rest of the beans. Sprinkle sugar on top. Place 4 slices of bacon over the mixture. Pour ketchup over all. Bake in a 350° oven for 1 hour, uncovered. Cover; bake an additional 1 hour.
Cook grits 5 minutes and mix in other ingredients. Put into 9 x 13-inch glass, greased baking dish and bake 1 hour at 250°. Can freeze in small portions. Very good.
Cook chicken until tender. Remove the bones. Cut up in small pieces (bite size). Make sure to add enough water to the chicken so you will have at least a quart of broth left, as you will need some for the dressing and some for gravy in case you want to use it.
Crush cranberry sauce in can with fork; put in saucepan and gradually beat in water with egg beater. Add cider, cinnamon and cloves. Simmer 5 minutes; add orange juice and serve hot. Keeps well and may be reheated.
Combine milk, pie filling mix, pumpkin, spices and whipped topping in a deep, narrow-bottomed bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into pie shell. Chill until set, at least 3 hours. Garnish with additional topping and pecans, if desired.
I use a square Pyrex dish, medium size. Mash the black beans into the bottom of the dish. Spread the cream cheese over the black beans. Spread the salsa over cream cheese. Spread the shredded cheese over the salsa. Cover with foil and bake at 350° for approximately 30 minutes (your judgment). Enjoy with your favorite dipping chip.
Melt morsels over warm water slowly until all melted. Then take the pan out and add the noodles and peanuts and stir well. Drop by teaspoonful on wax paper. Let them set. You can freeze them or keep in refrigerator. Takes 15 minutes to make. You may add a few more nuts, if you wish. Good also with cashew nuts.
Lightly brown chicken breasts in butter. Then remove to a 8 x 10-inch casserole dish. Brown 2 onions, add mushrooms, drained. Add a little flour, about 2 tablespoons and liquid from mushrooms, also, 1/2 cup sherry. Pour over chicken and cook in 325° oven for 1 hour. Mix together 1/2 pint sour cream and 1/2 cup sherry. Pour this over chicken and replace in oven for 10 minutes. Serve with rice.
Mix cooked macaroni and all ingredients except chips. Pour mixture into buttered 2-quart casserole dish. Top with crushed potato chips. Bake at 350° for 40 minutes. Makes 4 to 6 servings.
Scald whole milk. Beat eggs and sugar together. Add to scalded milk. Cook mixture over low heat, stirring constantly until mixture thickens like custard. Remove from heat and cool. Add cream or cream mixture (not beaten) and vanilla. Cool thoroughly and freeze according to freezer instructions.
In a 9 x 13-inch pan, melt margarine in bottom of pan. Sprinkle graham cracker crumbs evenly. Sprinkle coconut, chocolate chips, butterscotch chips and pecans. Press firmly. Pour milk over whole mixture. Bake at 350° for 30 to 40 minutes.
Cream together margarine, brown sugar, powdered sugar and spices. Boil water. Place mix, approximately 2 tablespoons, into mug. Add boiling water and rum to taste. Mix may be refrigerated for later use.
In 4-quart oven, combine water, tomato sauce, onions, chili powder, vinegar, Worcestershire, cinnamon, salt, cumin, allspice, cloves, garlic powder, chocolate, bay leaf and chili pepper. Bring to boil. Crumble meat and add slowly to boiling liquid. Return to boiling. Reduce heat and simmer 2 to 3 hours, uncovered, until thickened as desired. Remove bay leaf and chili pepper. Top with chopped onion, shredded cheese and/or kidney beans. Makes 5 cups.
Melt butter or oleo and let cool. Beat eggs well. Mix all ingredients except flour, which is added gradually to egg mixture. When dough becomes stiff enough to handle, knead on floured board or cloth. Roll out and cut. Bake in 400° oven for 12 to 15 minutes. Remove from greased cookie sheet immediately and cool. Store in tins.
Use a 2 1/2 quart casserole dish. Brown beef, add salt, pepper and onions, drain off grease. Add rice, soup and water. Cook and mix well 2-3 minutes.
Place all drained and chopped vegetables in a bowl. Boil oil, sugar and vinegar for 5 minutes. Cool and pour over vegetables.
Mix together the first four ingredients in a large saucepan. Boil for 1 1/2 minutes. Remove from the heat and add the oats, peanut butter and vanilla flavoring. Mix well. Drop by teaspoonful on waxed paper and let set. Makes about 3 dozen cookies.
Sift together the flour, baking powder baking soda, salt and cinnamon. Combine oats, brown sugar and buttermilk in a bowl. Let stand for 10 minutes. Add egg and oil; mix well. Add dry ingredients and stir just enough to moisten. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Bake at 375° for 15 minutes or until done. Makes 12 large muffins.
Brown meat. Add the rest of ingredients and bring to a boil. Cover and simmer for 15 minutes. Garnish with sour cream and chives.
Combine ingredients in saucepan. Cook 10 to 15 minutes. Add 1 cup catsup, pork (already roasted and chopped). Also add a tablespoon or 2 of Worcestershire sauce.
Grind 1 1/2 pounds of the chocolate finely in a food processor. In a small saucepan, bring the whipping cream just to the boil. With the processor running, pour the warm whipping cream into the chocolate through the feed tube. Continue mixing until the chocolate is smooth, stopping as necessary to scrape down the sides of the work bowl. Refrigerate the mixture in the covered processor bowl until cool, about 10 minutes.
Saute diced onion in skillet sprayed with non-stick cooking spray. Sprinkle chicken with salt and pepper. Place in skillet with onion. Stir together Diet Coke, ketchup and mustard. Pour over chicken. Cover and simmer 45 minutes to 1 hour. Remove lid and simmer until liquid is cooked down.
Season the roast well the day before it is to be cooked with plenty of salt and pepper or the lemon pepper marinade.
Mix for 2 minutes, then add 1/2 cup nuts and mix/stir. Bake at 350° for 50 minutes.
Heat oven to 350°. Beat egg whites stiff. Slowly add sugar and salt. Add vanilla and fold in chocolate bits and nuts. Lay a sheet of aluminum foil on bottom of cookie sheet. Drop cookies by teaspoonfuls on foil. Place in oven. Turn off heat immediately. Leave in oven overnight. Do not open until morning.
Line bottom of casserole dish with chips. Mix chicken, soups, onions and pepper. Pour over chips, top with cheese. Bake for 25-30 minutes in 350 degree oven.
Mix dry cake mix, nuts and softened margarine until well combined. Add slightly beaten egg, water and flavoring; mix until crumbly. Pat into bottom of ungreased 9 x 13-inch baking pan. Bake at 350° for 8 minutes until puffed up some, but not brown.
Grease small casserole dish. Combine corn, sugar, flour, salt and pepper. Stir in remaining ingredients. Pour in pan. Bake in 325° oven for 50 to 60 minutes or until knife inserted comes out clean.
Mix in a 1 1/2-quart bowl. Mix sugar, flour and salt. Stir in syrup. Beat in eggs, one at a time. Mix in milk, pecans and vanilla. Pour into crust. Bake 50 minutes or until firm. Cool before serving.
Cook broccoli until tender. Arrange in bottom of greased casserole dish. Mix rice, soup (undiluted), onion, milk and cheese. Spread over broccoli and bake at 325° for 30 to 40 minutes. Can be frozen.
Wash and drain bok choy. Cut in bite sized pieces. Pour olive oil in wok or skillet and heat. Saute garlic until slightly brown. Add bok choy. Cover and simmer until slightly tender.
In a large bowl soak bread in milk. Add cream-style corn, onion, celery, egg, salt and pepper (if desired). Pour into a greased baking dish. Fry pork chops (not dry) and stand in dressing sideways. Bake at 350° until done.
Cook bacon until crisp. Remove bacon and saute onions and bell peppers, drain. Crumble bacon and reserve for later. Mix remaining ingredients and heat to boiling, then simmer for 20 minutes. Pour mixture into serving dish; sprinkle with bacon and parsley over top. Serves 8.
Mix eggs, milk powder, sugar, salt and vanilla. Blend well and stir in hot water. Pour into custard cups or large baking dish. If desired, sprinkle with nutmeg. Place in pan of hot water and bake at 350° for 50 to 55 minutes or until a silver knife inserted in center comes out clean.
Lay 1 package of crescent rolls out flat on bottom of pan. Then alternate ingredients: ham, Swiss cheese, salami, Provolone cheese, pepperoni, American cheese, peppers. Then place on top of that the second crescent rolls (flatten). Beat eggs with fork. Drizzle over bread into corners. Cover with aluminum foil at 325° for 1/2 hour. Remove foil back 1/2 hour at 325°.
Slice whole chestnuts in 1/2's and soak in bowl of soy sauce 1 hour or more. Slice bacon into 1/2 strips, longway. Roll each water chestnut in sugar. Wrap strip of bacon around and insert toothpick. Put chestnuts in casserole dish; pour leftover soy sauce on top. Cover and bake at 325° for 1 hour. Drain and return to oven 2 to 5 minutes. Remove from casserole dish to paper towel and then to serving dish.
Combine 1 1/2 cups flour, salt, sugar and yeast. Meanwhile, combine milk with oleo, place over heat until almost hot. Stir into flour mixture and beat until yeast dissolves. Add eggs, mix well. Then add enough flour (3 to 4 cups) to make a stiff dough. Let rise until double in bulk. Then divide dough in halves. Roll each half in a rectangle. Spread with melted oleo (1/2 stick), sprinkle with cinnamon and sugar (pecans and raisins may be added at this time). Roll up as for jelly roll, slice in 1/2-inch slices, place on greased cookie sheet, press each roll flat with palm of hand and let rise until double in size. Bake at 350° to 375° until lightly browned. Ice with butter frosting.
Combine oil, vinegar, mustard, salt, thyme, sage, pepper, garlic and orange peel in plastic container or bag. Add pork. Close and refrigerate overnight, turning occasionally. Preheat grill. Cut orange into 10 wedges, then halve each wedge crosswise; seed. Thread pork cubes and orange pieces on 6 skewers. Broil 3 to 4 inches from heat for 7 to 9 minutes. Serve with noodles or rice.
Combine. Drop on cookie sheet, depending on how large you want them. Bake at 350° for about 8 minutes.
Cream butter (room temperature) and sugar. Add almond extract and eggs. While beating at low speed, slowly add flour and baking powder. Refrigerate for 2 hours or overnight.
Fill unbaked pie shell with sliced peaches. Mix egg, sugar, vanilla, and flour. Drizzle over peaches. Dot with butter or margarine. Bake at 350° for 1 to 1 1/4 hours or until filling is set and pie crust is done. Cool. Serve. Refrigerate leftovers.
Cream sugar and shortening. Add eggs and mix well. Dissolve soda in milk and alternate with flour and baking powder. Mix well. Add vanilla and mix until smooth. Spoon onto cookie sheet. Bake at 375° for 8 to 10 minutes.
Peel and slice cucumbers very thin; add salt to cucumbers and let stand for 1 hour, then drain liquid. Add sour cream, sugar, vinegar, pepper and finely chopped onions and mix thoroughly. Serve.
Combine strawberries and 1/2 cup sugar; set aside. Combine flour and next 3 ingredients. Cut in butter with a pastry blender until mixture is crumbly. Add eggs, stirring until moistened. Turn dough out onto a lightly floured surface. Knead lightly several times to form a ball. (Dough will be grainy.) Press into a wax paper-lined 8-inch round cake pan. Bake at 350° for 35 minutes or until golden. Cool in pan on a wire rack and peel off wax paper. Cool on a wire rack.
Caramelize 1/2 cup sugar by cooking in a large heavy skillet over low heat until melted and golden brown, stirring constantly. While still hot, spread evenly over bottom of a shallow 2-quart casserole. Cool.
Chop chicken or crab into small pieces. You can do this in a food processor or put it through a meat grinder. Mix with just enough cream cheese to bind it together. (Bob uses all of the cream cheese.) Add onions, lemon juice, salt and pepper; mix well. (Bob also adds some garlic powder.) Just keep tasting it until it tastes good.
Cut top off loaf of bread (to use as lid). Dig out bread in chunks; will be used for dipping. Clean out bread to be used as serving shell; put bread chunks in plastic bag to preserve freshness. Mix all ingredients well until smooth. Add beer a little at a time and mix slowly. Batter should be the consistency of sour cream. Pour into bread bowl. Serves 6 to 10.
In medium bowl, combine all ingredients. Cover and chill 2 hours. Stir before serving.
Cream the butter, shortening and sugar. Add eggs, one at a time, mixing well. Blend in sweet potatoes. Sift dry ingredients together. Add nuts. Stir in creamed mixture alternately with coffee. Pour batter into 2 greased loaf pans. Bake in moderate oven at 375° for 1 hour. Cool 10 minutes, then remove from pan.
Cook meat, onion and green pepper until meat is done. Drain. Add sauce, corn, olives and seasonings. Simmer 25 minutes. Add cheese, 6 ounces of sharp Cheddar cheese, shredded; stir until melted. Turn into a 9 x 9 x 2-inch baking dish.
Brown hamburger and drain. Add taco mix. Prepare according to package directions. Stir in beans. Layer mixture with cheese slices and heat 30 minutes at 300°. Serve with tortilla chips.
Cream cheese, sugar, vanilla and lemon juice together. Set aside. Coat 9 x 13-inch baking dish with Pam. On bottom, place 1 package of rolls. (Just unroll and fit into place). Layer cream cheese mixture on top of rolls. Place second package of rolls on top. Spread egg white on top. Bake at 375° for 20 minutes.
In 1 1/2 quart casserole, stir together sugar and corn syrup. Cook on high for 4 minutes add peanuts and stir will. Cook on high 3 to 5 minutes until light brown. Add butter and vanilla and blend well. Cook on high 2 minutes longer. Add baking soda. Stir quickly until light and foamy. Pour into well greased cookie sheet. Cool 15 to 20 minutes. When cool, break into small pieces and store in airtight container.
Brown ground beef; drain fat. Saute drained beef with onion, jalapeno and green peppers, 1 tablespoon chili powder and crushed red pepper. Add water as needed. Saute for about 10 minutes. Add the beans, tomatoes, Tabasco sauce and remaining chili powder. Simmer 15 to 20 minutes. Garnish each serving with shredded Cheddar cheese, sour cream or sliced jalapeno peppers, if desired.
Melt cheeses in top of double boiler. Cook sausage in skillet until brown and crumbly; drain. Mix cheeses and sausage together. Pour into well-greased Bundt or ring mold. Chill until firm. Unmold onto serving platter. Yield: 1 cheese mold.
Mix all ingredients and make into balls. Bake about 12 minutes at 425°.
Bring tomatoes to a boil. Add butter. Take off heat and add baking soda and sugar. Heat half and half. Add to tomatoes. Salt and pepper to taste. If desired, add rice.
Wipe and core apples. Put in a baking dish and fill cavities with sugar and spice, allowing 1/2 cup sugar to 8 apples and 1/4 teaspoon cinnamon or nutmeg. A few drops of lemon juice in boiling water to cover bottom of dish (9 x 13-inch). Bake at 400° until soft. Serve warm with ice cream.
Cook vanilla and cut up cream cheese and beat with mixer. Put drained pineapple in pudding and cream cheese mix. Spoon over cake. Put whipped topping on top. Garnish with cherries and nuts. Keep refrigerated. Cut in squares.
Brown hamburger and onions. While hamburger is cooking, cook potatoes until totally done. Then mash potatoes with milk and butter. Salt and pepper to taste. Drain hamburger and onions; put back in pan. Put either corn or peas on top of hamburger, then add mashed potatoes. Then sprinkle with cheese. Bake at 350° for 20 minutes.
Brown the first 5 ingredients; drain off fat. Add remaining ingredients, adding a couple of tomato paste cans of water. Let simmer for 30 minutes on low heat. Remove bay leaves and serve with spaghetti. Add shredded cheese to sauce, if desired.
Wash fruit. Cut cored apples and oranges in quarters. Put fruit through food grinder. Add sugar to ground fruits and mix well. Fill jars and refrigerate.
Combine first 7 ingredients in a crock-pot and simmer on low all day. Serve with grated cheese, sour cream and chips on top.
Melt butter. Add remaining ingredients to melted butter. Crumble over sweet potato mixture and bake at 350° for 30 minutes.
Bring broth and vegetables to a boil and simmer covered 30 minutes. Heat soup, cheese, and milk, stirring constantly until cheese is melted. Add soup mixture to broth and vegetables. Can be doubled or frozen.
Heat oven to 350°. Grease an oblong pan. Mix all the ingredients and spread in pan. Bake until golden brown, 25 to 30 minutes. Cut into serving pieces.
Use 2 heaping teaspoonfuls of mix to a cup of hot water; or 3 heaping teaspoonfuls of mix to a mug of hot water.
Mix egg, milk, salt and pepper. Beat slightly. Add crackers. Add remaining ingredients. Mix well. Shape mixture and bake. This recipe makes 4 meat loaves. Bake at 350° for 45 to 50 minutes. Serves 6 to 8.
Pour boiling water over cabbage leaves. Let stand 5 minutes; drain. Brown meat and season with salt and pepper. Add onions, rice and eggs. Roll a portion of filling into each leaf and fasten ends with a toothpick. Place the cabbage rolls in a baking dish. Pour soup and water over rolls. Cover and cook 45 minutes in 350° oven.
Shred cabbage and onion; cover with sugar. Bring remaining ingredients to boil. Pour over shredded cabbage and onion. Let stand at least 4 hours.
Prepare pudding with milk. Set aside 1 cup filling. Pour thin layer of remaining filling into cooled pie shell. Arrange sliced bananas on filling. Top with rest of filling. Blend Cool Whip into reserved filling. Spread over filling. Chill 3 hours. Garnish as desired.
Mix together Oreos and margarine and place on bottom of 9 x 13-inch pan. Mix sugar, Cool Whip and cream cheese together and spread over cookies. Mix vanilla pudding with 1 1/2 cups milk and layer over other layers. Mix chocolate pudding with 1 1/2 cups milk and spread on top of vanilla layer. Top with 1 (16 ounce) container of Cool Whip. Chill for 6 hours.
Wash squash and trim off ends. Cook squash and onion in slices in boiling water until tender. Drain and mash.
Saute onion, green pepper and celery in margarine. Add flour and stir. Slowly add the melted cheese and all remaining ingredients. Mix. Place in a large buttered casserole dish. Bake at 350° for about 1 hour or until center begins to bubble.
Heat oleo and olive oil in a saucepan. Add garlic and heat until garlic turns golden. Discard garlic. Set garlic mix aside.
Brown meat on all sides. Add water, juice, sauce, garlic, bay leaves and seasoning. Cover and simmer for 1 1/2 or 2 hours. Stir so it will not stick. Remove garlic and bay leaves. Add veggies; cook until well done. Thicken for gravy to make 8 to 10 servings.
Grease bottom and sides of 13 x 9-inch baking pan; reserve 2/3 cup dry cake mix for filling. In large mixing bowl, combine remaining dry cake mix, butter and 1 egg; mix until crumbly. Press in prepared pan. Bake at 350° for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Pour filling over partially baked crust; sprinkle with pecans. Return to oven and bake 30 to 35 minutes until filling is set. Cool. Cut into 36 bars.
Beat all ingredients until smooth. Serve with fresh fruit, such as apple slices, bananas, pineapple, grapes and strawberries.
Mix together in saucepan, bring to a boil. Great sauce for barbecuing deer steaks, etc.
Peel the banana, wrap in a plastic bag and freeze overnight. At serving time, cut banana into 1-inch slices while still frozen. Place it in food processor with the yogurt and honey. Puree, pushing down the sides of the mixture several times with a rubber scraper. Process until the mixture is the consistency of soft-serve ice cream. Spoon mixture into a parfait glass, alternating with layers of fruit. Or spoon into a bowl surrounded by the fruit. Garnish with whole strawberries. Serve immediately. Makes 1 serving.
Melt butter in medium sauce pan over medium-high heat. Add green peppers, onion and garlic, cook stirring often for 2 minutes. Add remaining ingredients, stir to blend well. Reduce heat to low, cover and simmer 10 minutes.
Mix all ingredients well. Pour in a well buttered greased 2-quart dish. Bake at 350° for 45 minutes. Serve hot or cold.
In large pan mix corned beef, oleo, tomatoes, onion soup, pepper, 2 tablespoons flour and tomato sauce thoroughly and cook slowly; then set aside to cool. Mix 2 cups flour and shortening with enough water to hold together; mix well and roll out very thin. Place dough in bottom of baking pan; press over bottom and up sides; pour cooked and cooled filling in pan; then roll out a piece of dough very thin and place over the top of cooked filling. Bake at 400° for about 20 minutes.
Combine soda and buttermilk; set aside. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each. Add buttermilk. Alternate with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut. Bake in three 9-inch pans in 350° oven for 25 minutes.
Heat together soup and jello, stirring until dissolved. While this cools, chop finely the celery, bell pepper, green onions and pimientos. Add cream cheese and salad dressing to soup with mixer. Add salt, Accent and pepper. Add and fold in vegetables. Refrigerate overnight.
Mix until well blended. Serve with gingersnaps. Keeps well. Makes 7 cups.
Preheat oven to 400°. In a 10-inch ovenproof skillet, brown sausage and onion. Drain. Sprinkle with flour. Add tomatoes, mushrooms, oregano, basil, garlic powder and pepper; mix well. (Also pork and beans, if so desired). Heat until hot and bubbly, stirring until slightly thickened.
Salt, pepper and paprika the chicken pieces. Brown in 4 tablespoons butter; remove to a casserole dish. Melt the remaining 2 tablespoons butter in the frying pan; saute mushrooms for 5 minutes. Sprinkle flour over mushrooms; stir in the chicken bouillon and sherry.
Place onions in a microwave-safe dish. Sprinkle with bouillon, garlic powder, salt and pepper to taste. Dot with margarine. Cover and microwave on High 6 to 7 minutes or until tender, rotating dish a quarter turn after 3 to 4 minutes.
Crush wafers. Add sugar, work in butter. Mix in orange juice as is (do not add water). Roll into balls and roll into nuts, if desired. Place on foil and let them dry out (about 2 hours). Then roll in coconut. No baking!
Brown sausage and hamburger until crumbled. Drain excess fat. Using crock-pot, melt cheese. Add meat, soup, tomatoes, green chilies and onion. Mix well. Heat thoroughly. Serve with chips. May also be frozen.
Mix sugar, flour and salt. Beat eggs slightly; add coconut, milk and vanilla. (If time permits, soak coconut in milk several hours to restore moisture.) Combine with dry ingredients; mix well. Add melted butter. Bake in unbaked pastry shell at 375° for 30 minutes.
Cream butter and sugar. Add eggs and beat well. Add mashed bananas, flour, baking soda and nuts. Grease and flour 2 (4 x 8-inch) loaf pans. Pour into pans and bake at 350° for 45 to 50 minutes.
Mix molasses, powder and water; pour into unbaked pie shells. Mix flour, sugar and butter; top bottoms of pies. Bake at 350° for 40 to 50 minutes. Makes 2 pies.