HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare sweet potatoes. Halve lengthwise. If the potatoes are large, halve them again. Place in skillet. Add water and bring to a boil. Boil briskly, uncovered, 10 minutes. Turn potatoes. Boil another 10 minutes. Add rest of ingredients. Simmer until tender and glazed, about 20 minutes. Baste often, turn once. May have to add more hot water if the water gets low.
Stir together flour, baking powder, soda and salt. Set aside. In mixer bowl, cream sugar and shortening with electric mixer until light. Add eggs, one at a time, and milk, beating smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn into lightly greased 8 x 4 x 2-inch loaf pan. Bake in 350° oven for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool. For easier slicing, wrap and store overnight. Makes 1 loaf.
Freeze the large can of pineapple juice in ice cube trays. When ready for punch, put tea bags in boiling water; let stand for 10 minutes. About 1/2 hour before serving, put pineapple cubes in bowl. Add remaining ingredients, except for ginger ale. Stir punch, then add ginger ale.
Mix and layer over each half of bread and let sit overnight in the refrigerator. Bake at 350° for 20 minutes or until cheese is melted.
Melt the butter in a 9 x 13-inch glass or metal pan. Mix the 4 cups sliced peaches with 1/2 cup sugar and let set while making the batter. Mix the flour, sugar, baking powder, salt and milk. Pour the batter mixture over the melted butter in the pan. (Don't mix.) Pour peaches over batter. (Don't mix.) Bake at 325° for glass pan or 350° for metal pan for one hour.
Fold yogurt and fruit into whipped topping, blending well. Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer and place in refrigerator 30 minutes or longer before cutting. Store any leftover pie in freezer.
Brown and drain ground beef. Add onion, garlic, salt, spaghetti sauce, spinach liquid (drained from thawed spinach) plus enough water to make 1 cup. Simmer 10 minutes. Combine spinach (drained) with macaroni, cheese, bread crumbs and eggs. Spread in a 9 x 13-inch (or larger) baking dish. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
Microwave bacon until half done (3 to 4 minutes). Mix together peanut butter and curry. Stuff each date with peanut butter mixture and wrap half of a slice of partially cooked bacon around each date. Spear with a toothpick. Place on pie plate and microwave on High until bacon is crisp (4 to 6 minutes). Give 1/2 turn twice during cooking. Serve warm.
Combine butter and sugar. Beat in eggs, one at a time. Sift in dry ingredients and mix well. Stir in pumpkin. Fill 2 1/2-inch greased cupcake tins 2/3 full. Bake 15 minutes at 375°.
Melt the margarine; dump in remaining ingredients. Mix well. Pour into a 9 x 13-inch buttered pan. Bake at 350° for 45 to 50 minutes.
Heat soup. Add sour cream and 1 can green chiles. Add chicken. On the opened tortillas, place some grated cheese in the middle. Add 2 spoonfuls of the chicken mixture and roll up. Keep some chicken mixture and cheese for spreading on top of the enchiladas. Place enchiladas in dish and spread balance of chicken mixture on top along with rest of cheese and chiles. Bake for 20 to 25 minutes.
Preheat broiler. Cut grapefruit in half. Loosen sections with a grapefruit knife. Discard seeds. Put grapefruit in a shallow baking dish, cut side up. In small bowl, beat together butter, sugar and nutmeg until smooth. Dot butter mixture evenly on top of grapefruit halves. Broil about 4 inches from heat until topping is melted, bubbly and slightly browned (3 to 5 minutes). Easy and quick - a Southern favorite! Try it at the Arsenic and Old Lace Bed and Breakfast in Eureka Springs, AR!
Cut bread into 3 strips each. Place bread strip on 1/2 slice bacon; sprinkle with cheese. Place olive at one end; roll up. Secure with toothpick. Place in deep baking dish. Bake in preheated 350° oven for 20 to 30 minutes. Serve hot.
Mix all dry ingredients. Add chopped onion, then milk and egg. Mix thoroughly. Drop mixture by small spoonfuls into boiling oil. When done, the hush puppies will float. Drain them on paper towels.
Drain vegetables. Saute onion and mushrooms in margarine; do not drain. Mix well the soup with milk and put in casserole. Add to onion mixture and blend. Add all vegetables and mix. Top with cheeses. Bake 25 to 30 minutes at 350°.
Brown hamburger; drain grease. Pour corn and peas over hamburger. Let simmer. Sprinkle cheese over top. Pour in cornbread mix. Bake at 350° for 20 to 25 minutes or until brown.
Keep pears in water with Fruit Fresh while preparing them. Rinse and drain. Put in a large enameled pan or pot; add more Fruit Fresh and sugar to coat all slices thickly. Slice all lemons very thin; seed, then add to pears. Add crushed pineapple. Soak this mixture overnight. Next morning, cook over medium heat until pears are beginning to "clear" at thick part and are barely fork-tender. While cooking, may sprinkle with cinnamon if desired, to taste. Cook about 1 1/2 to 2 hours. Jar in hot jars and with hot seals. Should yield 8 to 10 pints. Enjoy!
Prepare cake according to package directions. Pour 1/2 the batter into greased 9 x 13-inch pan. Bake 15 minutes at 350°. Melt caramels with milk and butter over low heat. After baking the cake, pour caramel mixture over cake. Sprinkle with chocolate chips and nuts. Pour remaining 1/2 batter over this. Sprinkle with any remaining nuts and bake at 350° for 20 minutes. Remove from oven and cool.
Mix crumbs with 1 stick of butter and press into bottom of 9 x 13-inch ungreased pan. Bake 7 minutes at 350°. Cool.
Combine oil, vinegar, onion, garlic, herbs, salt and pepper. Add mushrooms and, basting frequently, marinate for 3 hours. Drain and saute in butter over high heat for 1 minute. Reduce heat to low; cook for 10 minutes, stirring frequently. Transfer to a buttered baking dish; sprinkle bread crumbs and cheese over mushrooms. Broil until top is browned. Serve as a first course or vegetable accompaniment to meat or fowl. Serves 4 to 6.
Add egg yolk to milk and water. Feed 1 to 1.5 teaspoons per feeding; mother rabbit may not feed but 4 to 6 times per day, but try every 3 hours, from 6:00 a.m. to 10:00 p.m. After the rabbit gets teeth: rabbit pellets, fruit, carrot, grass, V-8 juice. If bunny will not eat from shock, .5 to 1.0 mg cortison two times a week for a 4 ounce rabbit (about 1/2 cup in volume). Keep at 80°, furry nest material.
Cook beans, chicken, Ro-Tel, onion, garlic, salt and pepper together in a crock-pot until beans are tender and chicken is done. (Water should be at least 2 inches over top of ingredients; you may have to add more during cooking.) Add sliced smoked sausage. Remove chicken, debone and tear into pieces. Place cooked rice, beans and sausage mixture and chicken in a large stock pot. Add grated cheese; heat on low until everything is hot and cheese melts. Stir to prevent sticking. (You may have to add a little water if it is too dry.)
Mix together all of the ingredients, except the shoestring potatoes. Put in refrigerator. Just before serving, stir in the shoestring potatoes.
Heat oven to 350°. Place chicken breast or thigh boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4-inch thick. Repeat with remaining chicken breasts and thighs. Place 1/2 ham slice on each piece of chicken; sprinkle with pepper. Roll-up jelly roll fashion; place in 12 x 8-inch (2-quart) baking dish. Bake at 350° for 30 minutes.
Cream together peanut butter, Crisco oil and sugar. Add eggs, one at a time, beating well after each addition. Add milk and flour, mixing well. Take out 1 1/2 cups of batter and add cocoa, mixing well. Pour other batter in a greased and floured tube pan. Pour cocoa batter on top and swirl through it several times. Bake at 350° for 45 minutes to 1 hour.
Grease a 9 x 13 x 2-inch pan. Dump in undrained pineapple and pie filling. Push it around until almost even. Next, sprinkle cake mix to cover fruit. Then sprinkle nuts over mix. Cut butter into cubes and put on top. Bake at 350° until brown.
Mix taco seasoning and sour cream. Slowly add to soft cream cheese. Add shredded cheese. Leave some cheese out to sprinkle on top of dip.
Remove stems from mushrooms; dice stems. Boil sausage for 2 to 3 minutes; remove skin. Saute onions, celery and stems in butter. Put sausage in blender or finely chop and add to saucepan with onions, celery and mushrooms. Mix Parmesan cheese, walnuts and bread crumbs in large bowl. Add other sauteed ingredients to bowl. Cool slightly, then stuff caps. Bake at 375° for 8 to 10 minutes. Broil 1 to 2 minutes until slightly brown.
Preheat oven to 325°. Grease and flour Bundt pan. Cream softened butter with sugar until light in color and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla, then flour all at once. Add milk. Beat until smooth, about 45 seconds. (Overbeating after the flour will make a tough cake.) Pour immediately into prepared Bundt pan. Bake at 325° for 1 hour. Do not open door while baking.
Cook oatmeal according to package directions. Add milk, eggs, honey and oil and stir into batter. Add dry ingredients. Fry on lightly greased griddle until golden brown on each side.
Combine in bowl, flour, sugar, soda and salt. Add dry ingredients. Then fold in 1 cup drained fruit cocktail. Pour in greased pan and sprinkle brown sugar and nuts over top. Bake at 375° for 45 minutes.
Mix cake mix, egg and margarine and press in pan. Mix egg, cream cheese and sugar. Spread on top of other layer. Bake at 350° for 30 minutes.
In a 4-quart or large slow cooker, combine chicken, onion, carrot, celery, parsley, bay leaf, thyme, salt, pepper and water. Cover and cook on low 7 to 8 hours or until tender.
Prepare Dream Whip as directed on other side of envelope; add pumpkin, milk, instant pudding and spices. Mix slowly with rotary beater just until blended, about 1 minute. Pour into pie shell. Chill at least 2 hours. Can garnish with more toppings. Can omit the spices and use 3/4 teaspoon pumpkin pie spice.
Twist out stems from mushrooms. Melt 2 tablespoons margarine; brush over mushroom caps, coating thoroughly. Stir together remaining margarine, garlic and cheese until well blended. Add wine, soy sauce and crumbs; blend well. Place mushrooms, cavity side up, on a large rimmed baking sheet. Evenly mound filling in each mushroom, pressing it in lightly. Broil about 6-inches from heat until bubbly and light brown. Serve warm.
Melt butter in oblong pan; sprinkle graham cracker crumbs over bottom of pan. Then sprinkle nuts, chocolate drops, butterscotch drops and coconut over crumbs. Pour milk on top. Bake at 325° for 45 minutes. While cooling, sift powdered sugar on top.
In a blender, whip the milk substitute for 2 minutes. Turn off blender and add sugar, vanilla, egg yolk and strawberries. Whip for 30 seconds; put into a bowl and freeze for 30 minutes. In a small bowl, beat egg whites until stiff. Fold into ice cream and refreeze in a plastic covered container.
Chop mushroom stems fine. Combine all ingredients, except mushroom caps. Fill mushroom caps and place on "sprayed" cookie sheet. Bake for 20 to 25 minutes in 350° oven.
Into large bowl, beat egg whites well. Add sugar slowly while beating. Fold yellows into whites; beat yellows and add lemon juice freshly squeezed and orange squeezed just once. Add vanilla. Fold in flour slowly. Place in tube pan and bake at 325° for 1 hour and 10 minutes. To cool, turn upside down on rack. Good with strawberries, whipped cream or ice cream or lemon sauce on top.
Combine 1 cup flour, powdered sugar, almonds and margarine. Pat on bottom of a 12 x 8-inch pan. Bake at 350° for 20 minutes.
Lightly butter a 9 x 13-inch casserole dish. Lay rolls in the bottom and flatten. Mix eggs, salt, pepper and milk to suit your taste (like an omelette); pour mixture over rolls. Drop meat into egg mixture and sprinkle cheese on tops. Bake at 350° for 35 to 45 minutes, until firm.
Bring to a boil and let boil 9 minutes the sugar, evaporated milk and margarine. Stir occasionally. Add Marshmallow Creme, chopped nuts, chocolate chips and vanilla. Stir until chips are melted. Spread in a buttered 9 x 13 pan.
Brown bacon in frying pan. Remove bacon. Combine with lettuce and onion. Combine vinegar, water and bacon fat. Heat to boiling. Add seasonings and sugar. Combine with lettuce mixture. Serve at once.
Combine juices. Using automatic drip coffee maker, put cloves, cinnamon and brown sugar in filter of coffee maker. Pour juices through coffee maker. Makes 1 gallon.
Boil chicken and remove meat from bones. Season with a little salt and pepper. Mix together soup, broth and sour cream. Pour over chicken and mix well. Put mixture in a 9 x 12-inch baking dish.
Cut the beef into thin slices about 3-inch square by 1/8-inch thick. (This can be done at the meat department.) Marinate the beef in the remaining ingredients for over 1 1/2 hours. Traditionally, the meat is broiled at the table on a grill over charcoal, gas ring or hot plate. You can also use a frying pan or oven broiler.
Dice potatoes small. Cook in enough water to cover. When tender, add margarine, salt, pepper and chicken soup. Heat to eat.
Marinate 3 to 4 pounds country-style spareribs overnight in a baking dish. Mix all ingredients well before pouring over the spareribs. Next day, bake 2 to 2 1/2 hours (or until done) at 350°. Baste occasionally with sauce.
Cook pie crust for approx. 5 minutes at 400. Mix next 7 ingredients together and set aside. Saute onions and celery in margarine or butter. Saute mushrooms in butter or margarine. Mix all ingredients together and pour in pie crust. Cook at 350 for 1 hour.
Brown the hamburger, green pepper and onion; drain. In crock-pot, place meat mixture with the beans, then stir. Add the barbecue sauce (do not stir). Set on low for 2 hours, then stir and serve.
Mix potatoes, sour cream, cheese and soup. Spoon into greased 13 x 9 baking dish. Toss crumbs and butter. Sprinkle over potatoes. Bake in preheated oven at 375 degrees for 1 hour. 12-16 servings.
Mix together thoroughly the first three ingredients. Sift together the next four ingredients. Stir the two mixtures together. Add the raisins and nuts.
Set cream cheese out so it becomes room temperature. Put oleo into a 9 x 13-inch pan and put in the oven at 200° to melt. After melted, put flour and chopped nuts into pan. Press to make crust. Bake at 350° for 12 to 15 minutes, until crust looks light brown. Remove and let cool to room temperature.
Heat oven to 375°. Mix thoroughly the shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheet. Bake for 8 to 10 minutes, or until lightly browned. Cool slightly before moving from baking sheet. Makes about 7 dozen.
Melt 1 stick butter in 13 x 9-inch pan. Combine flour, baking powder, sugar and milk; mix well. Pour over melted butter; do not stir. Spoon peaches on top of batter and pour remaining syrup from peaches over the top. Sprinkle with remaining 1/2 cup sugar and dust with cinnamon. Bake at 375° for 30 minutes or until lightly browned.
Cream butter and sugar together. Add 3 eggs. Sift baking powder and flour together and add to egg and sugar mixture alternately with milk. Add vanilla. Add the remaining egg. Beat into the batter just a little to mix. Pour mixture into pan and set in refrigerator for 1 hour. Place in cold oven and set temperature to 275°. Bake for 1 hour. Turn temperature up to 300°; bake 40 minutes.
Cook macaroni as directed on package; drain. Brown ground beef/sausage; drain fat. Combine all ingredients except French fried onions. Pour into a greased 2-quart casserole. Cover and bake at 350° for 30 minutes. Uncover; top with French fried onions and bake 5 minutes longer.
Layer Doritos in bottom of dish. Place shredded chicken on top. Then layer the grated cheese on top of chicken. Saute onion and green chilies in some butter. Add both cans of soup and sour cream. Salt and pepper to taste. Bake, covered, at 350° for 25 to 30 minutes.
Chop fine peppers and onions and cover with boiling water. Drain and put in kettle with brown sugar, vinegar and salt to taste. Boil one hour. Seal in jars. This is Grandmother Webster's recipe.
In large bowl, mix the first 7 ingredients with oil and vinegar. Toss and mix with salt and pepper to taste. Stir in consomme and let stand in refrigerator for 1 hour. Thoroughly mix gelatins, then dissolve in boiling water. Cool and chill until mixture is thick. Combine vegetables and gelatin mixture. Pour into a large 3-quart oiled mold. Chill until firm. Unmold, garnish and cut into squares to serve.
Heat cranberry sauce and apple sauce. When real hot add Jell-o and stir until dissolved. Chopped walnuts can be added. Pour in mold and chill.
In large microwave-safe bowl, mix sugar and cocoa, sifted makes fudge smoother. Place sticks of butter in middle of bowl. Pour milk over all. Do not stir. Heat on High for 6 minutes or until butter is melted.
Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 to 35 minutes, turning once.
Combine potatoes and onions in a large saucepan. Cover with water and bring to a boil. Cook until tender. Mash all or part of vegetables through a sieve if a smooth soup is desired.
Beat cream cheese, sugar and vanilla on medium speed until well blended. Gradually add chocolate and mix well. Stir in apricots and nuts. Spread into greased 8-inch square pan. Chill several hours. Cut into squares. Makes 2 1/2 pounds.
Soak cucumbers in salt overnight. Drain and place cucumbers in jars. Put 3 tablespoons of sugar on top of cucumbers. Fill jars with vinegar and water mixture. Seal jars and place in pot of water, deep enough to cover the jars by 2 inches. Boil for 10 minutes; take jars out immediately.
On bottom of 9 x 13-inch dish, place graham crackers. Pour melted butter over crackers and mash down. Pour layer of chocolate chips and pour 1/2 can of condensed milk over chips. Pour layer of nuts and layer of peanut butter chips. Pour remaining can of condensed milk and top with coconut flakes. Bake at 325° for 20 to 30 minutes.
Melt together the last 3 ingredients. Bring to boil the sugar, syrup and peanut butter. Remove and add vanilla. Add Special K. Spread in 9 x 13-inch pan. Pour the melted butter and chips on top.
Mix first in saucepan: milk, butter and flour. After you mix these together, add the cheese and Ro-Tel. Make sure you cut up the cheese in cubes to help it melt quicker. You can add more cheese to make it thicker, if needed.
Beat egg whites until stiff. Add sugar and beat until dissolved. Add strawberries. Whip cream and fold into strawberry mixture. Pour into graham cracker crust and freeze. Makes 2 pies.
Mix sugar, flour and salt in double boiler. Beat egg yolks and add. Gradually add milk. Cook over hot water, stirring constantly, until thickened. Remove from heat and add margarine and vanilla. Pour into baked pie shell. Top with meringue. Bake at 325° for 20 minutes.
Mix all ingredients in a bowl. Pour into pie crust. Bake at 325° for 40 minutes. Serve with a slice of banana and whipped cream.
Slice tomatoes and put them on one end of large platter. Peel potatoes (leave unpeeled if you wish) and steam them until tender. Drain completely; slice them and put on other end of platter. Slice onions and place in tomatoes and potatoes. Pour Italian dressing over all while potatoes are still warm.
Mix Jell-O with hot water. Bring pineapple and sugar to a boil. While still hot, add cream cheese. Add to Jell-O and cool, then add whipped cream and nuts. Chill and serve.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 5 ingredients; mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture into the center of each rectangle. Pull 4 corners to top center of each chicken mixture; twist slightly and seal edges. Brush tops with reserved butter; dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes.
Boil chicken until white. Cut chicken into little square pieces. In bowl, mix the soup and mayonnaise and add a little juice from the lemon. Put broccoli in the bottom of a baking dish. Mix the cut-up chicken with the soup/mayonnaise mixture and pour over broccoli. Top with bread crumbs, if desired. Cover and cook in a 350° oven for about an hour.
Mix the first 4 ingredients well by hand. Add the remaining ingredients; mix by hand. Bake in a greased 8 1/2 x 13 x 2-inch pan for 1 hour at 325°,
Brown beef, sausage and onion. Drain fat. Stir in 1 cup cheese, green pepper, corn, soup, sauce, olives, garlic and noodles. Spray a 9 x 13-inch pan with Pam. Place mixture in pan. Sprinkle with remaining cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes. Makes 8 to 10 servings.
Sift flour, baking powder and salt. Beat eggs and sugar. Add oil, cocoa and vanilla. Grease and flour large 15 1/2 x 6 1/2-inch pan. Bake at 350° for 20 minutes. Makes 40 (2-inch) squares.
Heat olive oil in a heavy 10-inch skillet over moderate heat for 1 minute. Add the onion, basil, marjoram, bay leaf, half of the garlic and 1/4 teaspoon of the pepper. Cook, uncovered, until the onion is soft (about 5 minutes). Remove 2 tablespoons of the mixture and set aside.
Mix together and pour into unbaked pie shell. Bake in preheated oven at 425° for 25 to 30 minutes or test with a knife when inserted in center of pie comes out clean.
Mix cocoa, flour, cornstarch and sugar. Mix with 1/4 cup milk. Add rest of milk and cook until thick. Let cool. Pour into 1 baked 9-inch pie shell. Beat egg whites for topping.
Mix dry ingredients together well, then mix all ingredients until thoroughly blended. Drop by rounded teaspoonfuls in hot oil (375°). Fry until golden brown, about 3 minutes. Drain. Dip in sugar or powdered sugar after cooking, if you like. Makes about 2 1/2 dozen puffs.
Place all ingredients in a blender for 2 to 3 minutes. Pour into a 10-inch pie plate that has been buttered. Bake at 350° until center is firm. Before baking, you may sprinkle the top of pie with cinnamon or nutmeg.
Preheat oven to 350°. Preheat skillet for 10 minutes with one tablespoon oil. Put mixture into pan. Make dents in it and put in butter. Bake.
Combine crumbs and 1 stick melted margarine; line a 13 x 9 x 2-inch pan. Combine 2 sticks margarine, sugar, eggs and 1 teaspoon vanilla. Beat at high speed but not less than 15 minutes. Spread over crust. Slice bananas over top. Spread pineapple over bananas. Spread Cool Whip over top. Sprinkle with nuts and cherries. Cover and refrigerate for 24 hours.
Brown meat; drain. Add onion and stir until tender. Pour in a lightly greased 9 x 13-inch pan. Spread with beans. Prepare muffin mix. Spread batter over beans. Bake at 400° for 20 minutes or until corn bread is lightly browned.
Combine 1 cup flour and the next 6 ingredients. Cut in margarine until mixture resembles coarse meal. Stir in banana and yogurt. Add milk; stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface; let rest 5 minutes. Knead dough 4 times. Add enough of remaining flour to prevent dough from sticking to hands. Roll dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 450° for 8 minutes, or until golden brown. Makes 16 biscuits.
Mix cake mix as directed on box; put in cocoa and food coloring and mix all together and bake as directed. Let cool, then put on icing.
Cut eggs crosswise in slices. Scoop out yolks into a small bowl. Mash well. Set egg whites aside. Stir cheese spread, mayonnaise, onion, pimientos and mustard into yolk until smooth and well blended. Top each Triscuit wafer with an egg white slice. Spoon yolk mixture onto egg whites. Garnish with parsley and tomatoes, if desired. Makes 48 appetizers.
Mix and beat for 4 minutes. Bake at 350° for 45 minutes or until done.