HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 1 1/2-quart casserole. Cook potatoes in boiling salted water until done. Drain, peel and mash the potatoes. Stir in all remaining ingredients except 2 tablespoons sugar. Place mixture in the casserole and sprinkle with the remaining sugar. Bake at 400° for 30 minutes.
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 10 minutes on each side and remove excess fat. Put onions in crock-pot. Slice ribs into serving pieces and put in crock-pot. Pour barbecue sauce over ribs. Cover and cook on low 6 to 8 hours or high 4 to 6 hours.
Saute onion in oleo. Add cheese; stir until melted. Add other ingredients. Cook until hot; stir constantly.
Mix thoroughly margarine, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Chill at least one hour.
Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon; reserve 2 tablespoons. Microwave beans as directed on package; drain well. Add mushrooms and onions to reserved 1/4 cup drippings in skillet. Cook and stir on medium-high heat 10 minutes; drain. Add bacon, hot cooked.
Beat egg yolks well and add milk. Mix sugar and flour and add to first mixture. Beat egg whites (not stiff) and fold in. Sprinkle with nutmeg and pour into unbaked pie shell. Bake at 300° for 60 minutes.
Peel and slice potatoes 1/8-inch thick. Parboil 5 to 10 minutes. Do not overcook. Drain in colander. Stir onions in cream of chicken soup, cheese, salt and pepper.
Put pecans on tray. Dot with butter. Bake at 250° for 1 hour. Salt pecans when they come out of the oven and are still hot. Serve warm.
Have the fish cleaned and scaled but leve the head on (if any cutting has to be done, trim the tail). Slash the fish to the center bone at 1 1/2 inch intervals. Place the fish on a platter; sprinkle with the sherry and let stand 20 minutes. Trim and wash the scallions, slit in half lengthwise and cut into 2 inch pieces. Shred the ginger slices into matchstick pieces. Sprinkle the soy sauce and sesame oil atop the fish, then crisscross the ginger shreds on top of the fish and place the scallion pieces atop the ginger. Place the steaming rack inside the steaming wok. Add 5 to 6 cups of water to the wok and bring to the boil. Lower the platter onto the rack, cover the wok and steam the fish over high heat for 12 to 15 minutes, depending on size and girth. The fish is done when the flesh pulls away from the bone easily. Remove the platter from the wok with a plate lifter or pot holders. Place the fish platter on a larger platter and bring to the table. Enjoy!
Brown rabbit in hot fat. Add remaining ingredients. Cover and cook slowly until tender, about 1 hour. Serves 2.
Preheat oven to 400 degrees. Coat a shallow metal pan with non-stick spray, set aside. Pour buttermilk into a shallow bowl. Add chicken, turning to coat. Refrigerate chicken in buttermilk for at least 15 minutes, turning occasionally. On a plate, combine corn flakes, paprika, salt, black pepper and cayenne pepper. One at a time, dip each side of chicken into the corn flake mixture, pressing firmly to coat. Stir the mixture occasionally with a fork to keep seasoning evenly mixed. Place chicken on the prepared pan. Coat the chicken with non-stick spray, turning once. Bake for 45 minutes or until golden brown and the juices run clear when chicken is pricked.
Combine chocolate chips, peanut butter chips and vegetable oil in top of double boiler. Place over hot water, stirring until chips are completely melted and well blended. Remove from heat; stir in peanuts. Cool slightly; drop by teaspoonfuls into decorative nut cups. Garnish with additional peanuts, peanut butter chips or sprinkle with finely chopped peanuts. Chill until firm. Store in covered container in refrigerator.
Melt margarine and cocoa in pan. Remove from heat; add buttermilk, sugar and vanilla. Pour over cake while hot. You can add nuts to icing or sprinkle on top. Great for a crowd.
Mix sugar, syrup, water and peanuts in electric frying pan. Cook at 350° for 10 minutes or until syrup is golden tan. Stir in baking soda. Pour into buttered baking sheet and spread thinly. Cool. Break into serving pieces.
Combine sugar and salt with 2 cups lukewarm water in a large mixing bowl. Dissolve yeast in the same mixture. Stir in egg. Add shortening. Add half the flour, stirring well. Add remaining flour gradually, stirring until dough leaves sides of the bowl. Place dough in a greased bowl, turning to grease the surface. Cover with a damp towel and place in the refrigerator for 1 hour. Punch the dough down and shape into rolls. Place on a baking sheet and let rise in a warm place for 2 hours. Bake at 400° for 12 to 15 minutes. Yield: 3 1/2 dozen rolls.
Heat oven to 375°. Remove wrappers from Kisses. In a large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately place Kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Mix cornmeal and salt. Add soda to buttermilk and combine with cornmeal. Add eggs and mix thoroughly. Heat bacon grease in 9-inch iron skillet or 8-inch square pan. Pour half of batter into pan, sprinkle half of cheese over it, then pour in rest of batter. Top with rest of cheese. Bake at about 400° for about 35 minutes.
Preheat oven to 214°. Cream butter and sugar. Add beaten eggs and sour cream. Mix flour and soda together and add gradually to butter mixture. Beat until light and fluffy (about 2 minutes). Bake in a greased and floured 10-inch tube pan for 1 hour and 10 minutes (mixture will not fit in a Bundt pan).
In a large Dutch oven, heat oil over medium heat. Add onion; cook for 2 to 3 minutes. Add garlic; cook for 1 minute longer. Add tomatoes, oregano, hot pepper flakes and broth. Cover and cook for 5 minutes. Add beans and simmer for 10 minutes.
Cream together butter and honey. Add egg and orange peel. Beat well. Sift flour, baking powder, soda and salt; add to honey mixture alternately with orange juice. Add nuts and prunes. Turn into a greased loaf pan (9 x 5 x 3-inches). Bake in slow oven at 325° for 1 hour.
Beat egg; add salt, sugar and vinegar. Boil and stir until thick. Add butter and chopped onion. Thin as desired with milk.
Combine lentils, water, salt and pepper. Cook over medium heat until lentils are partially cooked, about 5 to 7 minutes. Add rice and cumin. Cook until water is absorbed.
Place chicken in a large skillet with the water. Bring to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until chicken is tender and no longer pink.
Mix all ingredients and marinade overnight. Preheat grill; drain the Turkey and discard the marinade. Grill Tenders on medium heat for 6 - 8 minutes per side, or until no longer pink in center.
In small bowl, combine flour, baking soda and salt. In large bowl, cream sugar, vanilla and butter. Add eggs one at a time; mix well. Gradually add dry ingredients; mix well. Stir in chocolate chips. Pour mixture in pizza pan. Bake at 375° for 20 to 25 minutes. Frost with favorite frosting.
Cream butter and Crisco. Add chocolate syrup and sugar. Beat until smooth. Add eggs, one at a time, and continue to beat. Add dry ingredients alternately with milk. Stir in vanilla. Start in cold oven. Do not open the door for 1 hour. Bake 1 hour and 30 minutes at 325°.
Mix all ingredients and place in baking dish. Bake at 350°, covered, for 45 minutes. Bake 15 minutes, uncovered. Serve hot.
Stir ingredients until blended. Cover; chill 2 hours. Stir before serving. Top with 1/4 cup chopped toasted walnuts. Makes 2 2/3 cups. Serve with King's Hawaiian bread. Hollow center of bread and use as a bowl. Dip extra pieces.
Combine 1 cup of sugar, flour and salt in double boiler. Add the milk and water, stirring constantly. Cook until smooth and thickened. Beat egg yolks with 1/2 cup of sugar and gradually pour hot mixture over them while stirring. Return to double boiler and cook 10 to 15 minutes more. Add lemon juice; mix well. Cool and pour into pie shell and top with meringue made by beating the 3 egg whites until quite stiff, gradually add 6 tablespoons sugar while continuing to beat until stiff. Bake in 300° oven until light brown.
Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl. Blend with electric mixer on low speed for 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.
Cook rice bags in water for 10 minutes. Drain. Add chicken and soup and stir. Add milk to desired consistency. Heat and serve. Salt to add zest!!!
Make jello according to directions on box. Place in refrigerator. Wash cranberries. In saucepan, add 2 cups cold water to cranberries. Boil rapidly until skin pops open (about 5 minutes). Press through sieve to remove skins and seeds. Add sugar; boil 3 minutes, stirring occasionally. Let cool. Mix well. When jello begins to congeal, fold in cranberry-orange mixture. Chill until firm.
Cook and chop bacon; cook and drain spinach well. Cool. Thaw Welsh Rarebit; place 1/3 of Rarebit in pan (8 x 8-inch). Add spinach, bacon and drained chestnuts. Top with remaining Rarebit. Sprinkle with onions. Bake, uncovered, for 20 minutes at 325°.
In large pot, cook onions and garlic in oil until tender. Add pasta sauce and zucchini. Bring to a boil and reduce heat. Simmer, uncovered, 10 minutes. Add shrimp; cover and simmer 8 minutes or until tender. Serve over hot spaghetti and sprinkle with cheese.
Brown beef and minced onion in skillet. Transfer to 2-quart casserole, discarding any fat. Add parsley and Worcestershire sauce.
Spray 9 x 13-inch cake pan with Pam. Mix cake according to directions on box. Add pudding in cake mix. In pan, after spraying, pour coconut and spread out, then put pecans over coconut. Pour cake batter over this.
Bake cake as directed in a 9 x 12-inch cake pan. Punch holes in top of cake with fork. Cover with Eagle Brand milk and cream of coconut. Let stand for 24 hours in refrigerator. Frost with Cool Whip. Sprinkle coconut on top.
Mix brown sugar, butter and flour together in saucepan. Mix egg yolks and milk. Bring to a boil. Pour in other mixture and cook until thick. Pour into pie crust. Cover with meringue.
Combine ketchup, taco sauce and green chilies in a bowl. Depending on your taste, you may choose mild, medium or hot taco sauce. Use either tortilla chips or corn chips for dipping. Refrigerate leftovers.
Cream margarine, sugar and vanilla. Beat in eggs, one at a time. Mix in dry ingredients, alternately with coffee and buttermilk. Pour into greased angel food pan. Bake at 325° for 1 hour and 20 minutes.
Brown beef and green pepper; drain. Stir in corn, tomato sauce and chili powder. Add 1/2 cup Cheez Whiz. Stir until melted. Spread 1 cup meat mixture into bottom of 1 1/2-quart casserole; top with 1 cup chips. Repeat layering twice, topping with remaining meat mixture. Bake at 350° for 20 minutes. Top with remaining chips, tomatoes and process cheese spread. Continue baking for 5 minutes, or until cheese spread is melted.
Mix butter, oatmeal, soda, flour, brown sugar and salt and put 3/4 of mixture into jelly roll pan. Melt caramels, butter and milk; pour over mixture. Bake at 350° for 10 minutes. Remove and place chocolate chips and nuts on top. Top with remaining crumb mix. Bake another 15 minutes at 350°.
Mix together flour, sugar, eggs, buttermilk and soda. Bring to a boil and mix with mixture: margarine, cocoa and Coca-Cola. Cool this for 10 to 15 minutes. Add 1 1/2 cups miniature marshmallows and 1 teaspoon vanilla. Bake in greased and floured pans for 30 minutes. (Batter is very thin.)
In a large pan, cook corn syrup and sugar over medium heat, stirring often, until mixture begins to boil. Remove from heat and stir in peanut butter. Mix in cereal. Press in a 9 x 13-inch pan. Melt over hot water the chips, stirring constantly. Spread over mixture.
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Pour into a 13 x 9-inch layer pan that is greased and floured. Bake at 350° for 35 or 40 minutes. Remove from oven and cool. Fill layers and frost top and sides with Cream Cheese Frosting.
Rinse chicken and pat dry. Coat with mixture of flour, salt and pepper. Brown chicken in butter in a skillet. Simmer, covered, for 40 minutes. Add garlic, olives, capers, liquid, water and parsley. Cook for 3 to 5 minutes or until heated through. Serve with buttered and parslied new potatoes.
Combine pineapple juice and soda in pitcher; mix well. Chill until serving time. Pour into punch bowl. Yield: 72 servings.
Grate potatoes just before using to prevent discoloration. Combine ingredients in a large bowl. Beat on low speed until blended. Drop by spoonfuls into a hot greased griddle. Fry over medium heat until crisp and brown on underside. Turn and brown other side. Serves as vegetables or main dish.
In shallow casserole, combine soup, milk, and soy sauce. Stir in broccoli and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Stir. Top with remaining onions, bake 5 minutes longer. Serves 6.
Saute onion and celery in oleo. Add rice, mushrooms and bouillon soup with enough water to make 2 cups. Bake, covered, until moisture is absorbed. Bake at 350° for about 35 minutes.
Beat eggs, sugar and flour until fluffy. Add other ingredients and mix well. Pour into 2-inch pie pans and bake at 350° for 35 minutes.
Chop onions and celery. With 1 tablespoon butter, saute until tender. Bring 1 cup water to boil; add 1 cup rice. Let set while preparing cheese. Melt cheese, mushroom soup and 1/2 can water until cheese melts. Put unthawed broccoli in casserole dish. Pour onions and rice into cheese. Stir. Pour over broccoli; stir and bake 30 minutes or until hot.
Combine all and beat at high speed for 5 minutes. Shape into balls and fry until brown; drain. Heat and serve in sauce.
Mix and bake in 350° oven 45 minutes. Then use 1 can of cherry pie filling to fill top of cupcakes. Serve.
Saute chopped onion in bacon drippings until golden brown. Shred cabbage and add to mixture. Cook until tender. Cook noodles according to directions on package. After they are blanched and drained, combine with cabbage mixture. Salt and pepper to taste.
Mix the flour and sugar. Bring the oleo, cocoa, water and Crisco to a boil. Pour over dry ingredients. Add the buttermilk, eggs, soda, salt and vanilla. Grease and flour a 15 x 10 x 1 1/2-inch pan. Bake 25 to 30 minutes at 350°.
Boil celery and green onion in 2 cups water for 5 minutes. Saute white onion in margarine, add flour and blend well. Boil milk and broth. Stir into white onion mixture with wire whisk. Add cheese and salt and pepper to taste. Stir in prepared mustard and boiled vegetables including water in which they were cooked. Heat and serve. Freezes well.
Place apples in 9 x 13-inch baking dish. Top with sugar and cinnamon. Combine remaining ingredients in bowl, mixing well. Spread evenly over apples. Bake at 300° for 40 minutes.
Melt margarine in a 9 x 13-inch baking dish. Combine flour, sugar and milk in bowl; mix well. Spread in prepared dish. Spoon blackberries onto batter. Bake at 350° for 30 to 40 minutes or until lightly browned and center springs back when touched. May substitute favorite canned or fresh fruit for blackberries. Yield: 8 servings.
Heat oven to 350°. Mix together oleo and peanut butter until combined in a large bowl. Add other ingredients. Mix well. Drop by large spoonfuls on greased cookie sheet. Bake 10 minutes.
Cream margarine and sugars. Add eggs and vanilla. Add flour and other dry ingredients to creamed mixture. Drop by teaspoon on cookie sheet. Bake for 10 minutes at 350°. Do not overbake.
Mix together all ingredients. Put large tablespoon of mix on hamburger bun. Wrap in foil and put in preheated oven (250°) for 30 minutes.
Cook all ingredients without stirring to 250°. Pour quickly into greased square pan. Chill until firm. Turn out of pan and crack into pieces. Add flavored extracts and food coloring, if desired.
Mix the sugar, flour, salt and egg yolks. Add pineapple. Cook on the stove until thick. Pour into a baked pie shell. Beat egg whites and put on top. Brown in oven.
This pie makes its own crust. To well beaten eggs, add sugar, vanilla, coconut, salt, milk, butter, flour sifted with cream of tartar and sugar; beat well. Pour into well-greased 10-inch pie pan. Bake in 350° oven for 50 minutes or until brown.
Cook 1 pound (3 cups) macaroni by directions on package; drain and rinse with cold water (makes 6 to 8 cups of cooked macaroni). May refrigerate until cool.
Combine chicken, celery, nuts, onion, lemon juice, mayonnaise and salt and pepper to taste. Toast bread on one side; butter other side and spread with chicken mixture. Top with potato chips. Heat on baking sheet in oven (425°) for 12 minutes or until hot. Serves 4.
Wash beans; put in large kettle. Cover with water and soak overnight. Next morning, drain and add 2 quarts water. Simmer slowly while covered for 3 to 4 hours. Now add 1 large onion (chopped), 1 quart canned tomatoes and 1 teaspoon chili powder to taste. Simmer an additional 40 to 60 minutes. Pieces of lean ham or a ham bone may be added at first cooking, if desired. Vegetable water flavors as well. Carrots, celery and other seasonings may be added. Use your imagination. Freezes well. Delicious and nutritious!
You may use any of the vegetables listed (chop into small pieces): broccoli, cauliflower, carrots, celery, green peppers, onions, red cabbage, mushrooms.
Cook macaroni according to package directions; drain. In bowl blend together soup, milk, mayo and mustard. Stir in cheese, tuna and pimiento. Gently fold in cooked macaroni. Turn into a 1 1/2-quart casserole. Combine crumbs, melted butter and paprika; sprinkle atop casserole. Bake, uncovered, at 350° until heated through, 45 to 50 minutes. Garnish casserole with parsley sprig, if desired. Makes 4 or 5 servings.
In a shallow baking dish (about 9 x 3-inches), mix the lentils, water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic and tomatoes. Then cover tightly with foil and bake in a 375° oven for 30 minutes. Uncover; stir in carrots and celery. Bake, covered, for 40 minutes more or until vegetables are tender. Stir in green pepper and parsley. Sprinkle cheese on top; bake, uncovered, for 5 minutes or until cheese melts. Makes 6 servings. This is an excellent meatless dish; high in protein and very tasty.
Place all ingredients in a bowl and mix well. Place in an 8-inch square baking dish or quiche pan. Bake at 350° for 30 minutes. Let sit for 5 minutes, then cut into squares. Serve hot.
Blend Ricotta and cream cheese well. Blend in sugar. Beat in eggs one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well. Pour into 10-inch buttered spring pan. Place in cold oven and turn heat to 325° for 1 hour. Do not open oven door. Turn off oven and leave for 2 to 3 hours. Cool and put fruit on top (cherries, pineapple, strawberries).
Combine sugar, corn syrup and water in a saucepan. Place over medium heat and stir until sugar is dissolved. Cook to hard crack stage without stirring. Wipe crystals from sides of pan frequently with a fork wrapped in a damp cloth, or place lid on pan and let steam dissolve the crystals. (Be careful that candy does not boil over.) Remove from heat. Add coloring and flavoring. Stir only to mix. Drop by teaspoon on well-buttered flat surface. Insert skewers, or pour candy on wooden sticks. Makes 6 to 9 lollipops. Wrap in waxed paper.
Cut ham into small pieces. Add all ingredients to the beans, adding just enough water to cover beans. Cook slowly until done (5 to 6 hours).
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat eggs in large bowl. Stir in cake mix, cherry pie filling and oil; blend well. Spread in pan. Bake 35 to 40 minutes. (Surface of cake will be bumpy.) Cool completely.
In a blender, mix together the egg, milk, oil, peanut butter and banana. In a separate bowl, mix together the flour and baking powder. Pour the contents of the blender into the bowl with the flour; stir only until mixed. Cook pancakes, turning only once. Serve with choice of toppings: pourable fruit, applesauce, honey, yogurt, cream cheese, syrup.
Combine all beans in large bowl. Add pepper and onion. In a jar, mix remaining ingredients; shake well to combine and pour over vegetables. Toss to combine.
Mix all together, then pour into pie shell. Bake at 350° for 35 minutes.
Add powder sugar, cocoa, milk & vanilla in bowl. DO NOT STIR. Put stick of butter in center of bowl. Microwave for 2 1/2 min. remove and beat well with electric mixer. Add peanut butter put into pan and refrigerate.
Cut biscuits in half. Wrap dough around cheese cubes. Drop in hot oil and fry until brown. Drain.
Cut steak into thin strips (wafer thin steak works well). Pour soy sauce, Italian dressing and sugar over steak. Toss to coat meat well. Let set for at least 15 minutes; can be refrigerated for longer. Heat skillet until hot. Pour meat and marinade into hot skillet and stir until meat is tender and marinade reduces. This is good over rice or by itself.
Melt butter over low heat in saucepan. In a mixing bowl, blend peanut butter and sugar. Add the melted butter and continue to blend. Stir in cereal and spread evenly onto a 9 x 13-inch pan. In a separate saucepan, melt the chocolate chips over low heat. Spread melted chocolate evenly over bars. Refrigerate to cool. Cut into bars. Makes approximately 30 bars.
Combine in large bowl, pudding mix and milk, blend well. Add in Cool Whip (save some to use as topping) and sour cream. Layer in a large dish- vanilla wafers, sliced bananas and pudding mixture. Repeat layers and top with Cool Whip and more wafers.
Mix all ingredients, except oil. Slowly add the oils and mix continuously for 10 minutes. Yields 1 3/4 cups.
In a large saucepan, melt butter or margarine. Add potatoes, green pepper and green onion. Cook until slightly tender. Add 2 cups water, salt, paprika and pepper. Cover and simmer until potatoes are tender.
Melt butter and pour into pie pan. Add onion and cheese to coat bottom of pan. Add biscuits on top of cheese mixture. Bake at 400° for 8 to 10 minutes (do not burn cheese). Turn onto plate. Serve warm.
Beat eggs and sugar. Add cooled margarine. Add salt and flour, 1 cup at a time. Mix in almond flavoring. Pour into greased 9 x 13-inch pan; sprinkle with a little powdered sugar. Bake at 350° for 25 minutes, or until light brown.
Melt chocolate using double boiler method (water in saucepan and another pan on top to put chocolate in). When melted, stir into nuts and pretzels. When totally covered, put on wax paper to dry and harden. When hard, break up and store in airtight container. Enjoy!
Cream oleo, Crisco and sugar. Add egg yolks. Sift flour; mix 1 cup buttermilk and 1 teaspoon soda (let it work). Alternate flour and milk to other ingredients. Fold in beaten egg whites, nuts, coconut and vanilla.
Place potatoes in Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a bowl. Mash potatoes. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt. Stir until smooth and the cream cheese and butter have melted. Spread in a greased 13 x 9 x 2-inch baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer.
Cook macaroni according to package directions; cool. Peel and dice eggs. Add all other ingredients; mix everything together gently. Store in airtight container and chill. Best if let set overnight.