HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Bake sweet potatoes until very tender, about 1 hour and 20 minutes. Remove and let cool. Reduce heat to 350°. When potatoes are cool enough to handle, cut in half, scoop out flesh and mash until smooth. Stir in 6 tablespoons of the brown sugar, lightly beaten eggs, orange juice, 2 tablespoons melted unsalted butter, salt and vanilla. Spoon into casserole dish.
Mix cream cheese, eggs, sugar and vanilla. Beat well with a beater. Put 1 vanilla wafer in bottom of cupcake papers. Fill 2/3 full with cream cheese mixture. Bake at 350° for 15 minutes. Cool. Place 1 tablespoon cherry pie filling on top of cheesecake. Refrigerate.
Combine all ingredients in large skillet. Cover. Cook over medium heat for 5 to 7 minutes. Stir occasionally. Salt and pepper to taste.
Cook raisins, dates and water 5 minutes and let stand overnight in refrigerator. Next morning put through blender and add remaining ingredients. Bake 20 to 25 minutes at 350° in cookie sheet or jelly roll pan.
Soak gelatine in 3 tablespoons cold water and combine with undiluted mushroom soup that has been heated slightly. Add the remaining ingredients. Mix thoroughly and chill in ring mold. Fill center with olives and surround with crackers.
Sprinkle gelatin over cold milk in a 5-cup blender; let stand until gelatin granules are moistened. Add chocolate (reserve some for garnish, if desired) and hot milk. Cover; blend at low speed until chocolate melts and gelatin dissolves, about 5 minutes. Stop blender. Add cream, eggs, sugar and rum; cover and blend at high speed until well mixed. With blender still running, remove center cap of lid and add ice cubes, one at a time. Blend until ice melts. Pour at once into individual dessert dishes; chill until set, about 1/2 hour. Garnish with dollop of whipped cream and a few chocolate pieces.
Combine soup and milk; heat. Blend butter and flour; stir into soup mixture. Add Worcestershire sauce; cook, stirring constantly until thickened. Stir in cheese. Combine this with beans and pimento. Pour into a casserole dish; sprinkle with buttered crumbs. Bake at 350° for 20 minutes or until crumbs are browned and corners bubble.
In saucepan on medium heat, combine soup and milk. Stir in peas and chicken. Pour over muffins.
Mix jello and water. Stir in remaining ingredients (except sour cream), using juice from strawberries. Spread half of mixture in 9 x 13-inch pan and chill until firm (about an hour). Leave remaining mixture at room temperature. When first layer is set, spread top with sour cream and then cover with remaining mixture and chill.
Boil whole chicken or use can chicken, with onion and celery. Drain; save broth (if used can chicken use canned broth). Mix chicken, Veg-All, soup and 1 cup broth; pour into casserole dish. Melt butter and mix flour and milk into melted butter; pour over chicken mixture. Bake 1 hour at 400°.
Combine flour with salt, soda and cinnamon. Mix small amount of mixture with nuts. Beat eggs, oil, sugar and flavoring for 2 minutes. Add apples; continue beating. Add flour; beat 3 to 4 minutes longer. Mix in nuts. Pour into a 13 x 9 x 2-inch pan. Bake at 350° for 1 hour. Cool.
Place fish in shallow baking pan. Combine remaining ingredients and pour evenly over fish. Marinate several hours (optional) in refrigerator, turning fish occasionally. Preheat oven to 350°. Bake fish for 30 minutes uncovered. Broil for 5 minutes or until fish is crisp.
Heat oven to 400°. Mix baking mix, 1/4 cup sugar and the orange peel. Cut in margarine until mixture resembles coarse cornmeal. Press mixture in bottom of ungreased round pan, 9 x 1 1/2-inch. Bake until light brown, 10 to 12 minutes. Cool about 30 minutes.
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles; drain. Add chicken soup.
Heat oven to 325°. Grease and flour 2 loaf pans, 9 x 5 x 3-inches or 8 1/2 x 4 1/2 x 2 1/2-inches.
Alternate layers: 1 1/2 cups bread crumbs and turkey (season each layer). Pour gravy over all. Combine remaining crumbs, milk and eggs; spread over top. Dot with butter. Bake at 350° for 30 minutes.
Heat cream cheese and mushroom soup together. Heat well. Remove from heat; stir in gelatine to soup mixture. Let cool. Add rest of ingredients. Pour into well-oiled mold. Let set overnight in refrigerator.
Cream butter with both sugars until light and fluffy. Beat in eggs, one at a time. Combine flour, salt and soda; mix into creamed mixture. Stir in oatmeal, chocolate bits and nuts. Drop on lightly greased cookie tin. Bake at 350° for 8 to 10 minutes or until lightly brown.
Prepare jello with 1 1/2 cups water. While hot, add marshmallows and cream cheese. Chill until syrupy and add remaining ingredients. Chill and serve.
Cook beef with onions and celery until beef is fork-tender. Add next 6 ingredients. About 30 minutes before soup is done, add rice and barley. More or less of rice and barley may be used, depending on thickness desired. (Use the quick cooking barley.)
Peel cooled potatoes; add cheese. (Shred potatoes.) Saute onion in oleo; add soup and sour cream. Pour over potatoes. Refrigerate overnight. Next day, sprinkle with crushed corn flakes and drizzle with butter. Cover with tinfoil. Bake at 350° for 1 hour.
Cut up potatoes in small chunks, about 1-inch thick, and boil until cooked through. Cut up string beans and boil or steam until cooked. Add olive oil to the bottom of a pan (1/4 cup to 12-inch pan; use less for smaller amount). Add garlic in large chunks to remove later. (If you like garlic and can eat it, you can leave in or cut up smaller.) First, slightly flavor string beans, to let flavor set in, then add potatoes for short amount of time. Don't let potatoes get mashed when stirring. Enjoy!!
Grease and flour loaf pan. Bake 1 hour at 300°.
Combine all ingredients except oranges and almonds. Shake in jar. Add oranges and almonds just before serving on salad. Good on butter lettuce.
Preheat oven to 350°. Grease 9 x 13-inch pan. Brown beef and boil shells. Add onion and garlic to beef mixture. Saute 3 to 4 minutes. Drain fat. To beef mixture, add spinach, cottage cheese, eggs, salt and pepper. Stir until mixed. Fill shells and put on sauce and cheese. Bake for 15 to 20 minutes.
Combine the flour, garlic, ginger, 1 teaspoon salt and shoyu into a paste. Dab the paste onto the ribs and let soak for 15 to 20 minutes. Brown the ribs on both sides with garlic. Drain the excess oil. Pour the mixture of vinegar, sugar, water and 1 teaspoon salt over the ribs and bring to a boil. Then simmer until the meat is tender. Serve the ribs over a bed of shredded carrots and Japanese turnip (daikon).
Blend pudding and syrup; add milk and eggs. Add pecans and put into unbaked pie shell. Bake at 350° for 30 minutes. If you like, put Cool Whip on top.
Combine very soft cheeses and pressed garlic and mix by hand. Sprinkle paprika onto aluminum foil and roll cheese ball to coat. Chill before serving.
Dissolve gelatins and sugar in boiling water. Stir in lemon juice and undrained pineapple. Chill until partially set. Put cranberries and oranges through food processor. Add to gelatin mixture along with pecans. Turn into a 2 1/2-quart mold or 9-inch square pan. Chill until set.
Melt butter or margarine. Add to graham crackers. Line bottom of a 9 x 13 inch pan.
Combine sweet potatoes, 1 cup sugar, egg, milk, coconut and vanilla in a bowl; mix well. Spoon into a baking dish. Bake at 350° for 45 minutes.
Brown all meat. Add cheese and spices until melted. Spread on cocktail rye bread. Freeze.
Soften margarine and mix all ingredients. Press into 13 x 9-inch pan. Bake at 350° for 15 minutes until golden. Cool in refrigerator.
Place butter and sugar in bowl. In small saucepan, bring water, corn syrup and spices to boil. Pour over butter and sugar; beat until well blended. Gradually stir in flour mixture until well blended and smooth. Wrap dough airtight; chill overnight.
Beat cheese until smooth. Stir in remaining ingredients. Roll or shape into a ball. Chill 1 to 2 hours.
Mix Crisco, sugar, eggs, vanilla and almond extract. Add flour, baking powder, salt and nuts. Form dough into 1-inch balls. Press dough around a kiss until it is completely covered. Bake at 350° for 10 to 12 minutes on an ungreased cookie sheet. Makes 3 1/2 to 4 dozen kisses.
Cream oil and sugar together; mix in applesauce and baking soda. Add flour and cinnamon, blending thoroughly. Oil and flour 8-inch baking pan or muffin tins. Pour batter into pan or make individual cakes in muffin tins. Bake at 375° for 30 minutes in an 8-inch cake pan, about 20 minutes for cupcakes.
Mix all ingredients together well. Form into loaf. Bake at 350° for 1 hour.
Place fruit juices, except pineapple, in blender until smooth. Combine all and mix well. Pour in freezing containers. Freeze. Great as a beverage; unfreeze but leave icy. Add ginger ale, a splash or so.
Mix all ingredients and cover with mushroom soup. Pour into large casserole dish or Dutch oven. Cover tightly with aluminum foil, then with dish or pot lid. Place in 250° oven for 4 hours. Do not open casserole during cooking time.
Scrub carrots and slice into 1-inch slices. Cook until just tender-crisp in a covered saucepan with ginger ale, molasses, garlic and butter or margarine. Sprinkle with minced parsley, salt and pepper before serving. Serves 4 or 5.
Mix first 7 ingredients in large bowl; add steaks. Marinate at room temperature for 3 to 6 hours. Broil over hot coals until medium-rare or rare. Slice diagonally, cutting in 1/2 to 3/4-inch strips. Marinade will keep indefinitely in refrigerator if green onion is removed.
Brown chops, both sides. Place in baking dish. Lightly mix together bread cubes, onions, oleo, 1/4 cup water and poultry seasoning. Place mound of stuffing on each chop. Blend soup and 1/2 cup water; pour over all. Bake at 350° for 90 minutes or until tender. Makes 4 servings.
Mix oil, sugars, eggs, and vanilla. Sift flour and dry ingredients together. Add to sugar mixture. Blend in oatmeal, nuts, coconut, and raisins. Drop on greased cookie sheets. Bake at 375 degrees for 10 to 15 minutes. Remove immediately from pans onto rack to cool. Freezes well.
Brown meat; skim off excess fat. Add garlic, parsley, salt, tomatoes and tomato paste. Simmer uncovered 45 minutes. Cook noodles in salted water until tender; rinse with cold water. Let set. Combine cottage cheese, eggs, salt and pepper. Mix well. Line bottom of pan/dish with half of noodles. Spread half the meat mixture. Cover with Mozzarella slices. Repeat layering. Pour remainder of meat mixture over all and sprinkle with Parmesan. Bake 30 minutes at 400°. Let set 30 minutes before serving 12.
Mix rhubarb and 1/2 cup sugar; let stand. Cream together shortening and 1 1/2 cups sugar. Add egg; beat. Put soda and vanilla in buttermilk. Sift together flour, cinnamon and salt. Add dry ingredients alternately with milk, starting and ending with dry ingredients. Stir in rhubarb. Bake in greased 9 x 13-inch pan at 350° for 45 minutes. Serve with whipped cream topping.
Cook beans in salt water until done; drain water, then add remaining mixture. Boil for 15 minutes, and can.
Scrub potatoes. Place in a large saucepan. Add 1 teaspoon salt and water to cover. Bring to a boil and simmer for 25 minutes. Slice potatoes. In a medium skillet, melt oleo over low heat. Add brown sugar, orange juice, orange peel and 1/4 teaspoon salt. Bring mixture to a boil, stirring constantly, until sugar is completely dissolved. Simmer, uncovered, for 10 minutes until syrup is thick. Add apple slices to orange sauce. Simmer, uncovered, stirring occasionally, to turn apple slices in sauce for 5 minutes or until apples are just tender. Remove apples from sauce and set aside.
Mix together sugar and cinnamon. Quarter each biscuit and roll in sugar mixture. Layer biscuits and pecan pieces in a well-greased Bundt or tube pan. In a saucepan combine brown sugar, butter, vanilla and remaining tablespoon cinnamon. Boil for 1 minute and pour over biscuits and pecans. Bake at 350° for 25 to 30 minutes. Invert onto serving plate. Eat with fingers. Pull apart. You can add 1 cup raisins with pecans if desired.
Mix together and refrigerate overnight. Serve in hollowed cantaloupe or pineapple surrounded by strawberries and other fruit, as desired.
Cream butter, add sugar gradually, cream until light and fluffy, add yolks, beat well. Add flour, juice, rind and salt. Stir in milk, fold in stiffly beaten whites. Pour into 5 x 9-inch baking dish. Set in hot water; bake at 325° for 40 minutes then 350° until brown.
Clogged Shower Heads: If your shower head is clogged, try boiling it in 1/2 cup vinegar and 1 quart water for 15 minutes.
Cook over low-medium heat in a heavy large pan for several hours, stirring every few minutes. When cooked down to pie filling, place into jars and seal.
Beat cream cheese and butter for 3 minutes (use margarine or butter). Add sugar and beat 5 minutes. Add eggs, flour and vanilla. Cream all together and add to mixture and beat until fluffy. Bake in a tube pan at 300° for 1 1/2 hours (grease pan).
Heat oven to 350°. In small bowl, combine nuts, honey and 1/4 cup melted butter. Pour into ungreased 8 x 4-inch loaf pan. Separate dough into 10 biscuits. In small bowl combine brown sugar and cinnamon; put 1 teaspoon butter on 1 side of each biscuit. Stand biscuit on edge, 2 rows of biscuits in prepared pan. Drizzle with 2 tablespoons melted butter. Bake at 350° for 25 to 30 minutes or until golden brown. Cool 3 minutes; turn onto serving plate.
Generously rub sides and bottom of an 8 x 8-inch baking dish with 1/2 stick margarine. Pour in pie filling. Sprinkle spice over pie filling. Pour cake mix on top and don't worry if there are some lumps. Cut the whole stick of margarine over top of cake mix. Bake for approximately 45 minutes at 350° or until desired brownness. You can double the recipe and use a 13 x 9-inch pan.
Combine cornmeal, flour and salt in heavy saucepan; add broth and cook until thickened. Stir in butter and cool. Blend in beaten egg yolks and fold in chopped chicken. Fold in stiffly beaten egg whites. Bake in a 6 x 10-inch greased baking dish at 375° for 40 minutes. Serves 4 to 6.
Mix ingredients. Grease muffin tins and bake at 400° for 15 minutes. Store remainder in refrigerator for future use. Keeps about 6 weeks.
Mix all together and simmer 10 minutes until cheese melts. Line 9 x 13-inch pan with medium bag of Doritos chips, crushed. Pour chicken mixture over chips. Bake at 375° until it bubbles.
Mix well. Spread on party rye bread. Sprinkle with paprika. Bake under broiler until it begins to bubble (5 to 6 minutes).
Put all ingredients in blender. Do not overbeat. Fry and serve with bacon, applesauce and sour cream.
Place chicken breasts in large baking dish with garlic, pepper, onion and potatoes; add salad oil and stewed tomatoes. Sprinkle with oregano and Italian seasoning. Bake in 350° to 375° oven for about 2 hours.
In a large bowl, combine all ingredients well. Roll into 2-inch balls. Place in oven dish or baking pan. Bake at 375° for about 30 minutes, until done. These can be cooked in beef broth or seasoned tomato sauce.
Preheat oven and cookie sheets to 375°. boil potatoes until easily pierced by fork. Place potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat eggs one at a time. Mix in spices, salt, and milk into unbaked pie crusts. Bake on preheated cookie sheet for 70 minutes or until knife inserted in center comes out clean.
Brown first 3 ingredients. Add remaining ingredients and cook in crock-pot on low all night or on high for about 4 hours.
Bring butter to room temperature. Mix butter and peanut butter together, then add powdered sugar. Mix well and roll in 1-inch balls. Chill mixture.
Combine first 6 ingredients. Make a well in the center. Combine oil, eggs, sugar and vanilla. Mix well. Stir in zucchini. Add mixture to dry ingredients. Stir until moist. Spoon into 2 greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool 10 minutes in pan. Remove to wire rack.
Dissolve yeast in water. Sift together dry ingredients; cut in shortening with pastry blender. Add yeast mixture and buttermilk to dry ingredients. Turn dough out onto floured surface and knead lightly. Refrigerate dough until needed. Roll dough to 1/2-inch thickness; cut into rounds with a 2-inch biscuit cutter. Fold in half, as for pocketbook rolls, if desired. Bake on lightly greased cookie sheet at 400° for 20 minutes. Yield: About 3 dozen.
Cut pork into small pieces and fry at low temperatures with ground beef until pork is tender. Add all spices and flour. Stir until flour is browned. Blend peppers and onion with a little water while flour is browning. Add 16 ounces water to meat and flour to make a gravy. When gravy has thickened a little, add onion and peppers. Simmer for at least half an hour. Serve with beans or Mexican food.
Put a drop of oil in frypan; brown pieces of chicken. Add cans of tomato sauce, peppers, onions, wine, sugar, salt and pepper. Cook, covered, on low heat for 50 minutes. Uncover, stir and add Parmesan cheese. Serve over a bed of rice with Italian bread.
Combine ingredients. Shape into oval loaf. Put into baking dish. Pour remaining sauce mixture over loaf. Bake at 375° for 1 hour, basting occasionally.
Preheat oven to 350°. Combine first 5 ingredients in large bowl. In medium bowl, mix together Butter Buds with 1 cup water until well dissolved. Add pumpkin. Add this to large bowl of dry ingredients; mix well. Stir in nuts and raisins. Pour into 2 loaf pans sprayed with nonstick vegetable spray. Bake about 45 to 55 minutes or until toothpick comes out clean. Yield: 2 loaves.
Cream butter; gradually add sugar. Add eggs and beat. Combine flour and baking soda. Add to cream mixture alternately with sour cream. Stir in flavorings. Pour into a greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour or until a toothpick inserted in center comes out clean. Cool. If desired, sprinkle with powdered sugar.
Grease and flour 9 x 12-inch pan. Put dry ingredients in large bowl, then mix. Add other ingredients and mix well. Preheat oven to 350°. Bake 20 to 25 minutes.
Spread half of onions on bottom of bowl, then add crab. Mix water, oil and vinegar together and pour over crab. Add rest of onions. Salt and pepper the top (do not stir up). Cover and refrigerate at least 12 hours. Do not stir until ready to serve. Serve on lettuce leaf garnished with lemon wedges or tomato wedges and parsley. Deelicious!!
Remove cake from oven and while still hot, poke holes 1 to 2-inches apart with handle of wooden spoon. Pour condensed milk across top of cake while still hot, then pour caramel sauce over cake. Cool 1 hour in refrigerator. Spread Cool Whip over top and sprinkle crushed Heath bars over whipped topping.
Dissolve Jell-O in boiling water. Add thawed raspberries and applesauce. Chill until firm.
Heat 9-inch iron skillet on top of stove with a tad of the oil to grease. When hot, pour in batter and put in hot oven. Bake for 20 minutes at 425°.
Brown ground beef. Mix all other ingredients except Mozzarella cheese and noodles. Add ground beef to sauce. Line 13 x 9-inch pan with noodles, then a layer of sauce, repeating until you reach the top, ending with sauce. Sprinkle Mozzarella cheese on it and bake at 350° for 25 to 30 minutes.
Mix lard into flour. Add baking powder and buttermilk. Mix well and turn out on floured board. Knead and shape into ball. Bake at 450° for 12 to 15 minutes. Makes about 18 small biscuits.
Combine flour, baking powder, sugar, soda and salt. Cut the butter in until mixture looks like coarse crumbs. Add raisins. Gradually add buttermilk until dough clings together. Turn out onto floured board and pat gently into a half-inch thick round. Cut into scones with a 2-inch biscuit cutter. Place on greased baking sheet (or parchment lined), brush tops with cream and sprinkle with sugar. Bake at 425° for about 10 to 12 minutes or until golden and baked through. (This recipe can be multiplied well.)
Cook brown sugar, butter and water until sugar dissolves. Add parsnips and simmer on each side until tender and caramelized, approximately 20 to 30 minutes.
Brown ground beef and onion in skillet; set aside. Take medium saucepan, and melt butter. Dip tortillas in melted butter, one at a time, to soften. Roll small amount of beef and a small amount of cheese into each tortilla. Place in 13 x 9 x 2-inch cake pan. Pour enchilada sauce over tortillas. Top with leftover beef and cheese. Bake in a 350° oven for 15 minutes.
Mix all ingredients 2 minutes. Pour into 2 loaf pans, greased and floured. Bake at 350° for 1 hour. After removing from pan, cover with glaze.
Beat sugar and eggs; add oil. Mix flour, baking powder and salt. Add to first mixture. Add vanilla and nuts.
Bake at 300° for 1 1/2 hours. I find the longer you beat the mix the better it rises.
Scald milk in double boiler. Mix in other ingredients. Bake for 1 hour in 300° oven.
Combine all ingredients and place in covered container. Keep refrigerated. Good salad dish for the holidays or any time.
Fry chicken, then make gravy. Put in crock-pot on high for 6 hours. Serve over rice.
Preheat oven to 350°. Place dry ingredients into mixing bowl. Add eggs, oil, orange juice, vanilla and lemon extract. Beat until well blended. Pour batter into a 9 x 13-inch pan. Bake 25 to 30 minutes. Remove cake from oven. Let stand in pan 15 minutes or until almost cool. Prick cake all over with fork. Drizzle thoroughly with lime juice mixed with powdered sugar. Cover and refrigerate. To serve, cut into squares. Top with whipped cream and garnish with lime slices.
Mix first 3 ingredients. Cook for 8 to 10 minutes. Add jello to hot rhubarb mix. Add 1/2 cup cold water. Chill until partially set and fold in Dream Whip.
Mix together pudding and pineapple. Fold pudding and Cool Whip and marshmallows together until well blended.
Brown onion in oleo. Pour into casserole dish. Add rice and soups. Cover and bake 45 minutes in a 375° oven.
Combine all ingredients; chill before serving. If canned shrimp are used, be sure to drain, rinse well and pat dry before cutting up. Fresh shrimp can be added as taste and pocketbook allow.
Sift flour, cinnamon, salt and nutmeg together; set aside. Cream sugar and oleo. Add egg and milk; beat well. Gradually add dry ingredients to creamed mixture, then add apples, dates and raisins or nuts. Bake at 350° for 40 to 45 minutes in greased pan or greased bowl.
Combine the ground beef, milk, oatmeal, onion, salt and pepper. Make meatballs and brown. Combine the next 5 ingredients. Pour over meatballs and bake at 350° for 30 to 45 minutes.
In food processor, grind almonds very fine, enough to make 1 3/4 cups (may need to grind 1/2 at a time). Put 1 3/4 cups almonds back in processor, add rest of ingredients. Blend to a paste. Store in tightly sealed jar or plastic bag. Yields 1 1/3 cups paste.
Thaw fish and shrimp, if frozen. Rinse fish and shrimp. Cut fish into 1-inch pieces. Set aside. In a large saucepan, combine undrained tomatoes and chicken broth. Bring to boiling. Add uncooked rice, chili powder and garlic. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally. Add fish, shrimp, orange concentrate and frozen pepper mixture. Return to boiling; reduce heat. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily and shrimp turn pink. Makes 4 servings.
Arrange well-drained broccoli in greased 11 1/2 X 7 1/2 baking dish. Place chicken over this. Combine soup, mayonnaise, lemon juice and curry powder. Mix well and pour over chicken. Sprinkle with cheese. Sprinkle on buttered crumbs. Bake at 350° for 25 minutes. Serves 6 to 8.
Combine water, sugar and Karo in saucepan. Cook until it strings. Beat egg whites until stiff. Add syrup mixture while beating egg whites. Add flavoring. This is good for coconut cake frosting.
Mix together first 8 ingredients. Cut buns in half and brown under broiler. Fry bacon strips until browned. Spread mixture on half of buns and place 2 strips bacon on top and slice of tomato on top. Place under broiler until cheese is melted. Serve warm.