HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain green beans. Put into skillet with grease that you have fried bacon in. Remove bacon for later use. Add remaining ingredients. Simmer approximately 20 minutes. Crumble bacon on top and serve.
Dissolve coffee and sugar in water; stir in vanilla. Stir cream into well beaten eggs. Add coffee mixture. Beat in ice cream. Chill at least one hour. Just before serving, beat to blend. Sprinkle with nutmeg, if desired. Makes 2 1/2 quarts or 20 servings.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle first with raisins and the 2/3 cup of coconut. Bake at 350° for 40 minutes. Serve warm or cool. Garnish with remaining coconut.
Combine and soak crumbs and tomato juice. Add other ingredients and mix well. Grease large loaf pan and fill with meat mixture. Bake at 350° for 1 1/4 hours. Serve with tasty sauce.
Cut meat into cubes and brown in the hot fat. Add water, Worcestershire sauce, lemon juice, sliced onion and seasonings. Cover and simmer for 2 hours, stirring occasionally. Add carrots, onions and potatoes the last 30 minutes. Remove meat and vegetables and thicken the gravy as follows:
Cream together sugar, shortening, eggs and vanilla. Sift together flour, salt and baking powder. Add alternately with milk to creamed mixture. Fold in blueberries. Place in a greased 10 x 15-inch pan (I use a 9 x 13-inch pan and bake it 5 minutes longer).
Cut jelly roll into 1/2-inch slices and place around the bottom and sides of an oiled 2 1/2-quart mixing bowl. In another container, dissolve gelatin in hot water. Add marshmallows and partially defrosted strawberries, stirring until marshmallows dissolve. Add lemon juice. Chill until partially congealed; beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile mixture lightly into jelly roll-lined bowl. Chill until firm. Unmold and serve. Yields 10 to 12 servings.
Layer first 6 ingredients in 9 x 10-inch or 10 x 12-inch glass dish. Spread mayonnaise mixture over top of all as if icing a cake. Cover with plastic wrap and refrigerate overnight.
Immerse cabbage in large kettle of boiling water for 3 to 5 minutes or until leaves are limp; separate leaves. Mix meat, onion and rice; add salt and pepper to season. Add 1 can tomato soup; mix well. Place about 1/4 cup of meat mixture on each cabbage leaf; fold sides of leaf to center and roll leaf around mixture. Place lapped end down in baking dish. Cover with the other can of soup. Bake at 350° for about 1 hour.
Melt a generous amount of butter and rub into meat portion. Sprinkle with a light amount of pepper and paprika and rub in. Wrap slice of bacon around the side of the filet. Hold in place with a toothpick. Place under broiler or on the grill to desired temperature. While cooking put mushrooms in pan and saute in butter or oil. Add up to 1/4 cup cooking wine. Add small amount of orange juice and boil. Add cornstarch to thicken to desired consistency. Add sauce over cooked filet and serve.
Mix flour and sugar. Add beaten eggs. Add remaining ingredients. Pour into 2 greased 9-inch pie pans. Bake at 350° until brown on top, about 35 to 40 minutes.
In a small bowl, dissolve coffee granules in hot water. Set aside. In another bowl, combine cookie crumbs, 1/2 cup of pecans and butter. Pat in bottom of 9 x 13-inch glass baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle remaining pecans on top. Freeze. Definitely not low calorie, but delicious!
Kill the cabbage. That is, cut out the core; put it in a large pot. Cover with water and boil it just until the leaves are tender enough to peel off, about 10 minutes. Meanwhile, cook the rice with the water until absorbed. Mix egg and spice in a big bowl. Add the meat and rice and mix it all together. Take a fistful or a big spoonful of the rice mixture. Put one on each cabbage leaf and fold the leaves over. Place them, folded side down, in a deep baking pan. Mix puree with some spices and pour it over. Bake uncovered at 350° for about 30 minutes, then cover and bake 30 minutes more. If you wish, you can use green peppers instead of cabbage. Stuff the peppers with the meat mix and cook the same.
Make a syrup of the first 3 ingredients, boiling until well melted. Make it in the same pan you will bake pudding in, either square or oblong. In a bowl, combine brown sugar, 1 tablespoon butter, milk, dates and nuts. Stir well to mix. Sift together the flour, baking powder and salt and add to batter, mixing well. Carefully pour batter into pan of syrup but do not stir. Bake 20 to 25 minutes according to oven, suggest 350°. Serve plain or with whipped cream.
Mix all ingredients together, except for chicken. Put chicken in baking pan and pour mixture over it. Cook 50 to 60 minutes at 350°.
Cut chicken in cubes. Mix lemon rind, soy sauce, sherry and 2 teaspoons cornstarch together. Marinate the chicken. Heat 2 tablespoons oil. Add rice, onion and garlic stirring until rice is hot. Add 2 cups broth, salt and pepper. Cover and cook for 25 minutes. Cut peppers into strips. Heat 2 tablespoons oil in pan. Stir in peppers. Mix 1/2 teaspoon cornstarch with remaining broth and set aside. Heat last 2 tablespoons oil and stir-fry chicken. Add broth and cornstarch to pan. Mix until thickened. Mix rice, peppers and top with chicken.
Stew chicken with salt, pepper and bay leaf. After cooking, debone chicken and cut into bite-sized pieces. In a large saucepan, saute onion and green pepper in margarine until tender. Stir in soups and Ro-Tel. In a 9 x 13 inch baking dish, layer tortillas, chicken, soup and cheese. Repeat layers 3 times, ending with cheese. Bake at 325° for 45 minutes or until hot and bubbly and cheese is lightly browned. Can be frozen before or after cooking. Serves 10 to 12.
Heat oven to 375°. Line twelve 3-inch or fourteen 2 1/2-inch muffin pan cups with paper liners. Combine flour, baking powder and salt in a bowl. Beat butter and 1 cup sugar in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients, alternating with milk and vanilla. Beginning and ending with dry ingredients, until batter is smooth. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter with rubber spatula. Divide and spoon batter into muffin pan cups. Sprinkle with remaining 1 tablespoon sugar. Bake for 30 minutes or until toothpick comes out clean. Cool muffins in pan 5 minutes before removing. Place on wire rack. Makes 12 muffins.
Use the directions on frozen orange juice and lemonade. Add whiskey. Freeze. Serve each glass with 1/3 of the slush mixture and add 7-Up.
Prepare and bake brownies according to package directions. Cool and crumble. Reserve 1/2 crumbs for top. Make instant pudding according to package directions. In bottom of 4 qt trifle dish or straight sided glass dish, layer 1/2 of crumbled cake. Sprinkle with 1/2 of the brewed coffee. Next, layer 1/2 puddings, 1/2 whipped topping, and 1/2 of the cookies. Repeat layers, adding reserved crumbled cake on top of last layer of cookies. Refrigerate 24 hrs. Keep leftovers in refrigerator. Makes 16 to 18 servings.
Brown the ground beef, onion and bell pepper. Add the tomato sauce, corn and tamales. Mix well on low heat. Add garlic, chili powder and salt to taste. Add half of the cheese and olives to the mixture. Place in a 9 x 13-inch greased baking dish. Sprinkle with the rest of the cheese and olives. Bake at 350° for 30 minutes or until bubbly.
Stir the first 4 ingredients together. In another bowl, mix egg, milk and oil. Add to flour mixture, stirring well. Fold in raisins or chocolate chips. Pour into a greased 9 x 9 x 2-inch pan. Combine brown sugar, flour and cinnamon. Cut in margarine until crumbly. Stir in 1/2 cup chopped nuts. Sprinkle over batter. Bake at 375° for 30 minutes or until toothpick inserted in center comes out clean.
Melt butter in nonstick pan. Mix other ingredients together; cut ham in little pieces. Cook on one side until halfway done, then flip over and finish cooking. Fold in half and serve.
Cook together sugar, syrup and butter until sugar is dissolved. Boil rapidly until mixture forms a hard ball in cold water. Pour over popped corn in large mixing bowl.
Combine all ingredients. Put about 1/4 cup oil in iron skillet and place in preheated 425° oven. Let skillet and oil get very hot.	Remove from oven and add mixture. Bake at 425° for about 20 to 25 minutes	or until done. Top with grated cheese.
Pour corn into bowl. Add mushrooms and soup. Beat well. Add beaten eggs and mix well. Grease baking dish and pour mixture in. Bake in preheated oven at 350° for 1 hour.
Dice the peppers to about 1/4 the size of the shrimp. Heat 2 tablespoons of oil until drop of water dances on top. Stir-fry peppers and onions for 1 minute; set aside. In same pot, heat remaining 2 tablespoons oil until hot and saute ginger and garlic until slightly brown and aromatic. Add shrimp, sugar and black pepper. Stir-fry approximately 5 minutes until each shrimp has assumed a pinkish/red color. Add soy sauce and vinegar. Heat to steaming. Boil and reduce heat to simmer. Cover. Allow shrimp to steam in covered pot for approximately 5 minutes. (Oversteaming causes shells to separate from shrimp.) Mix in peppers and onions. Garnish and serve in pot. Serve with rice or French bread.
Cream first 4 ingredients; add egg. Beat well. Sift dry ingredients. Add to cream mixture. Beat thoroughly. Drop by teaspoon and press with fork. Bake in moderate oven 12 minutes. Makes 4 1/2 dozen.
Soften butter. Bake at 375° for 9 to 10 minutes on a greased baking sheet. Cookies should come out and stay moist.
Melt margarine in microwave. Mix peanut butter in margarine. Add powdered sugar. Roll into balls. Melt paraffin and chocolate chips in pan. Use toothpick to dip balls into mixture. Place on wax paper.
Combine all ingredients in a bowl; stir until smooth. Turn out onto lightly floured surface and pat out to 1/2-inch thickness. Cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet and bake at 450° for 10 to 12 minutes or until golden brown. Yield: 16 biscuits.
Boil ziti al dente. Dice the Panchetta and fry in large pan. Remove when browned. Add ziti and the grated cheeses to bacon drippings over low heat and stir. Beat eggs and stir in. Don't overcook eggs. Just add pepper to taste and serve.
Drain 1/3 cup stock from beans. Heat beans in remaining liquid. Fry bacon until crisp and remove from pan. Blend flour into drippings. Add bean stock, sour cream, salt and vinegar. Cook until thickened, stirring constantly. Drain beans of remaining liquid. Arrange in a serving dish. Top with sour cream mixture. Sprinkle with crumbled bacon.
Combine sugar, butter and fruit in bottom of sheet cake pan. Mix cake according to directions on box. Pour batter on top and bake at 325° for 40 to 50 minutes. Let cool 30 minutes before removing from pan.
Remove skin from sausage. Crumble and saute in a large pot until browned. Drain. Add onions and green peppers. Saute until tender. Add broth and wine, bring to a boil and add tomato sauce, puree, garlic powder, oregano, basil, parsley. Salt and pepper to taste. Bring to a boil. Reduce heat and cook uncovered for 1 hour. Pasta may be added the last 15 minutes. If a thinner soup is desired, pre-cook pasta and add just before serving. Serve with grated cheese. Makes 6 to 8 servings.
Mix ingredients in order given. Pour into pie shells. Bake in preheated oven at 425° for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes or until knife inserted in the center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.
In a large bowl, combine rolled oats and buttermilk. Mix well. Let stand 5 minutes. Heat oven to 375°. Grease 12 muffin cups or line with paper baking cups. Stir honey, oil and egg into rolled oats mixture. Mix well. Lightly spoon flour into measuring cup and level off. In a small bowl, combine whole wheat flour, baking soda and salt. Blend well. Add to rolled oats mixture; stir just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups about 3/4 full. Bake at 375° for about 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins.
Combine water, sugar and cherries. Bring to a boil gently for 5 minutes. Remove from heat and add Jell-O. Stir until dissolved. Add pineapple (do not drain). Add nuts and Coke. Stir. Place in mold or dish and chill. Great for the holidays.
Line 9 x 5 inch loaf pan with buttered waxed paper; set aside. Combine corn syrup, 1/4 c. water and sugar in heavy, small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan frequently with pastry brush dipped in hot water to remove sugar crystals. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Continue to cook until mixture reaches the hard ball stage (255°). Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer until stiff but not dry. Slowly pour hot syrup into egg white mixture, beating constantly. Add vanilla; beat until candy forms soft peaks and starts to lose its gloss. Spoon mixture into prepared pan. Cut into 3 strips lengthwise, then crosswise in center. Freeze until firm. Line baking sheet with waxed paper; set aside. Melt caramels with 3 Tbsp. water in heavy, small saucepan over low heat, stirring occasionally. Arrange pecans on waxed paper. Working quickly, drop 1 piece of frozen candy mixture into melted caramels to coat completely. Place on prepared baking sheet to set. Repeat with remaining candy pieces, reheating caramels if mixture becomes too thick. Cut logs into 1/2 inch slices. Store in refrigerator in airtight container between layers of waxed paper or freeze up to 3 months. Makes 6 (5 inch) rolls.
Combine in order. Turn into 9 x 13-inch pan (or bowl) and sprinkle with nuts and cherries. Chill until firm. Serve as salad or dessert.
Mix all ingredients by hand and make into walnut size balls. Melt 2 semi-sweet chocolate (8 ounces) bars in double boiler. (Do not let water boil hard under chocolate.) Dip balls in chocolate and place on wax paper. Put in freezer for 10 minutes (on tray) before putting in container. Store in refrigerator.
Preheat oven to 350°. Combine soup, noodles and sour cream. Add mushrooms, tuna, thyme, salt and pepper. Pour into an oiled 2-quart casserole. Combine bread crumbs and butter. Sprinkle over top of casserole. Bake, uncovered, for 25 to 30 minutes, until hot and bubbly.
Combine all ingredients; mix well. Drop from teaspoon 1 inch apart onto well-greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Recipe may be doubled. Makes about 2 dozen.
Heat oven to 375°. Mix ingredients and top with franks. Cook, uncovered, for 30 minutes.
Cream butter, shortening and sugars together. Add eggs and flavoring and beat well. Sift together flour, cream of tartar, soda and salt. Blend into creamed mixture. Drop by teaspoonfuls onto pie pan sprinkled with granulated sugar. Place on greased sheet pan sugar side up. Bake in 350° oven for 12 to 15 minutes. Yields 6 dozen cookies.
Preheat oven to 400°. Grease a jelly roll pan with 1 tablespoon shortening. Sprinkle well with cake flour, shaking off loose flour. Separate eggs; beat yolks 1 minute. Add pinch of salt to egg whites and beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer. Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not overmix.
Combine first 5 ingredients in large skillet. Bring to a boil. Cover. Reduce heat and simmer 10 minutes. Add salmon. Cover and simmer 10 minutes. Remove skillet from heat and let stand 8 minutes. Place salmon on platter. Serve with accompanying Horseradish Sauce.
Mix all ingredients in a large saucepan and cool over low heat for 20 minutes. This makes a sweet sauce. Very good on ribs.
Cook onion and garlic in a skillet over medium heat, stirring constantly, until tender. Add tomato sauce and remaining ingredients. Reduce heat; simmer for 20 minutes, stirring often.
Mix altogether. Bake in a greased 9 x 13-inch pan at 350° for 45 to 55 minutes. May stir up and refrigerate the night before.
Line a jelly roll pan (or large cookie sheet with sides) with foil, then grease foil. Line foil with graham crackers. Boil butter and sugar until sugar dissolves. Add pecans and pour over crackers. Bake at 350° for 10 to 12 minutes. Cool and break apart.
Preheat oven to 225°. In a plastic bag, mix sugar, cinnamon and salt. In a large mixing bowl, mix egg white and water. Stir in pecans and mix until damp. Pour pecans in bag to coat and shake well; spread on a baking sheet and bake for 1 to 1 1/2 hours until dry. Stir every 20 minutes during baking. Do not freeze. Keep in cool, dry place. Makes 1 pound.
Mix ingredients in 2-quart pot and cook until thickened. After mixture thickens, beat 2 eggs, 1/2 cup sugar, 1/4 cup orange juice and 3 teaspoons vanilla. Then add to rice mixture and blend.
Drain peaches. Mix everything else together except butter. Pour into an 8 x 8 x 2-inch baking dish. Dot with butter.
Cover rice with boiling water and set aside until water is absorbed. Saute onion in oleo until golden brown. Blend in rice, undiluted soup, cheese, broccoli and onion. Turn into buttered 2-quart casserole. Top with crushed potato chips. Bake 45 minutes in a 325° oven.
Combine all ingredients except 1/2 can French fried onions. Pour into a 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes, or until onions are golden. Serves 6 people.
Put corn, tomatoes, peppers and onions in blender; blend until soupy. Add eggs and sugar and put in large pan. Add cornmeal and flour slowly. Mix by hand until right consistency. Best if left in refrigerator overnight. Drop by rounded tablespoonfuls in deep fat and fry until golden brown. Serves 75 to 100 people.
Melt the margarine in saucepan over medium heat. Add garlic and saute 1 minute. Stir in flour. Gradually add milk, stirring with wire whisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese and cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly, until it melts. Pour over hot fettuccine. Top with remaining Parmesan cheese and parsley. One cup contains 345 calories and 9.7 grams of fat.
Combine ingredients in a bowl. Cover and chill for 8 minutes. Sprinkle with poppy seed pepper, if desired. Serves 4.
Cook broccoli until just tender. Arrange in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over top. Sprinkle with cheese. Combine crumbs and butter; sprinkle over cheese. Bake at 350° for 25 to 30 minutes.
Pour water over peas to separate and drain. Mix the corns together. Add peas. Heat vinegar and sugar until dissolved. Pour over vegetable mixture. Marinate 24 hours or longer before serving. Will keep 2 - 3 week in refrigerator. Use slotted spoon to serve. Serves 12 - 16.
Put chicken in baking dish. Mix in bowl the dressing, preserves, water and onion soup mix. Pour over chicken and cover with foil. Cook 1 hour at 350°.
Mix all ingredients except the soup and form into balls like the size of golf balls but don't pack them too tight. Roll in flour and brown well in a skillet. Arrange meat balls in a casserole and pour over the soup diluted with 1 cup of water. Dash of sherry if you are so inclined. Cover and bake at 250° for 1 hour.
Grease bottom of deep dish (9-inch) pie plate. Mix together flour, baking powder, salt, pudding, 1/3 cup sugar, nutmeg, butter, egg and milk. Pour into pie plate. Arrange peach slices over mixture, keeping 1/4-inch from edge. Mix vanilla, cream cheese, 1/2 cup sugar and reserved juice. Spread over peaches, keeping from edge. Combine cinnamon and 1 tablespoon sugar and sprinkle over cream cheese mixture. Bake at 350° for 45 to 55 minutes until crust is browned.
Sift together salt, flour, sugar and soda. Add beaten eggs. Add the fruit cocktail and the juice. Spread in greased 9 x 13-inch pan. Sprinkle the brown sugar and nuts on top of dough. Bake 1 hour in 300° oven.
Mix first 5 ingredients well. Roll into 1 large or 2 small balls. Coat with chopped pecans. Chill.
Prepare macaroni according to package directions and drain. Combine milk, soup and cheese and simmer until cheese is melted. Mix macaroni, cheese sauce, onion, green and black pepper. Pour into 1 1/2 quart casserole dish and bake in 325° oven for 30 minutes or 6 to 8 minutes in microwave.
Cook hamburger and set aside. Cook bacon and set aside. Mix the remaining ingredients with bacon grease. Add cooked hamburger and bacon. Add all 4 types of beans and stir. Bake at 350° for 1 hour (or cook 6 to 8 hours in slow cooker).
Boil potatoes and mash. Add butter, salt and celery salt; scald milk and add to potatoes. Beat eggs well; stir into soup when boiling point is reached. Serve immediately. Serve with 1 tablespoon of whipped cream.
Butter an 8-inch square pan. Place beef in pan. Wrap bacon around chicken. Lay on beef. Combine sour cream and soup. Pour over chicken, cover with foil and refrigerate overnight. Bake at 350° for 2 hours. Cover for the first hour.
Mix shredded cabbage, 1/4 cup grated onion, Ramen noodles (scrunched), slivered almonds and sesame seeds. Toast almonds in 350° oven until browned before adding.
Spread freshly popped corn in roasting pan. Preheat oven to 250°. Combine sugar, butter, syrup and salt in a saucepan. Bring to a boil, firm ball stage. Add baking soda. Pour over popcorn. Stir well and place in oven for 45 minutes to 1 hour. Stir every 15 minutes. Store in airtight container.
Bring sugar, vinegar, salt, celery seed and mustard seed to a boil. Remove from heat and let cool. Slice cucumbers and onions. Add cooled liquid. Marinate in refrigerator at least 24 hours. Pour into pint jars with tight fitting lids. Store in refrigerator.
Melt together margarine, chocolate chips and peanut butter. Mix gently with Rice Chex. Cool 5 minutes. Shake in sealed large mixing bowl with powdered sugar.
Cook eggs, sugar and vinegar until thick, then cool. Fold together remaining ingredients. Chill overnight.
Cream sugar and margarine. Stir in pumpkin, egg and vanilla. In another bowl, mix dry ingredients together. Stir gradually into pumpkin mixture. Add raisins and nuts. With teaspoon, drop onto cookie sheet. Bake at 350° for 10 minutes.
Preheat the oven to 350°. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard and pepper. Beat well. Mix in ground beef. Set aside. Saute onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set aside. Divide meat mixture into 2 equal parts. Pat one part into loaf pan. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Drain off fat. Bake an additional 30 minutes.
Preheat oven to 400°. On cookie sheet, arrange cake slices in a single layer, leaving some space between each slice; spread each slice with 1 1/2 tsp jam. Top each cake slice with a scoop of ice cream; freeze at least 5 minutes. Meanwhile, prepare meringue. In clean, grease-free bowl, using electric mixer at medium speed, beat egg whites just until stiff peaks form. Continuing to beat, gradually add sugar; beat until glossy. Remove cookie sheet from freezer. Immediately spread meringue over ice cream, working quickly to cover entire scoop and being sure meringue touches edges of cake slices on all sides to seal. Bake until meringue is lightly browned, about 5 minutes; serve immediately.
Combine all ingredients except chicken to form marinade. Remove skin from chicken legs. Place chicken in a baking dish, coat with marinade and refrigerate for 2 hours. Bake uncovered at 350° for 45 minutes basting occasionally.