HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse off beans. Pour into large roast pan. Add cut up and fried pieces of bacon. Also add the grease from bacon. Stir in remaining ingredients. Bake at 350° for 2 hours or until desired thickness.
Blend all but shrimp in blender. Fold in shrimp. Serve with crackers.
Spray dishes with pam. Brown hamburger and drain off grease. Cook noodles per directions on box (try not to break noodles) then lay out to cool. Now layer the dishes:
Mix flour, margarine and nuts. Press into a 9 x 13-inch Pyrex dish. Bake at 325° for approximately 15 to 20 minutes. Cream the cream cheese, powdered sugar and Cool Whip together. Spread on cooled crust. Mix the pudding and milk together. Add vanilla and spread over cream cheese mixture. Chill in refrigerator for a few hours. Spread Cool Whip over the chocolate pudding. Sprinkle with chopped nuts and return to refrigerator.
Sift together flour, baking powder, soda, salt, spices and sugar. Set aside. In large mixing bowl, beat eggs until foamy. Add pumpkin, vegetable oil and bran flakes; mix well. Add sifted dry ingredients, mixing only until combined. Stir in chocolate morsels and nuts. Spread evenly in ungreased 10 x 4-inch tube pan. Bake in moderate oven 350° about 1 hour and 10 minutes or until wooden pick inserted near center comes out clean. Cool completely before removing from pan; drizzle with confectioners sugar glaze, if desired. Yields 16 servings.
Cream together sugar and butter. Add remaining ingredients and stir well. Pour into greased muffin pan. Bake in a preheated 375° oven for 18 to 20 minutes.
Wash venison carefully and trim any fat or cartilage. Make small slits in meat with knife, about 2-inches apart and 1-inch deep, all over roast.
Beat very well. Put in greased bread tin. Bake in a 350° oven for 1 hour.
Spread rhubarb in 9 x 13-inch pan. Sprinkle with sugar and Jell-O. Add water. Sprinkle cake mix over all. Pour melted margarine over all ingredients. Bake at 350° for 45 minutes. Serve with Cool Whip.
Mix coconut and pecans. Press in bottom of oiled pan. Mix cake mix and pour over coconut and pecans. Soften margarine and cream cheese. Mix thoroughly with powdered sugar and pour over cake. Take knife, now swirl it and twirl it, bend it and break it. Now shake it and bake it 1 hour at 350°.
In large glass bowl, heat butter on High 1 1/2 to 2 minutes, or until melted. Stir in sugar, water and syrup. Heat on High 8 to 9 minutes, or until mixture reads 290° (soft crack stage) when tested with candy thermometer. Pour onto well-greased wax paper. Let stand 1/2 minute. Arrange chocolate on candy. As chocolate melts, spread evenly over candy. Top with nuts. Chill until chocolate is set. Break into bite size pieces.
Mix all together and bake in oven set at 375° for 1 hour or until done. Serves 6 to 8.
Mix ingredients together until blended. Roll into balls. Bake at 400° for about 18 to 20 minutes. Roll in powdered sugar.
Combine all ingredients, working good with hands. Roll out on floured surface. Cut, place on greased pan. Brush with butter. Bake at 425° in oven until golden brown.
Beat blue cheese, sour cream, garlic salt and lemon juice until blended and smooth. Stir in olives and grated cheese. Store in covered container in refrigerator. Makes about one quart.
Mix thoroughly the shortening, brown sugar and eggs. Stir in buttermilk. Sift together flour, baking soda, salt and nutmeg. Add to first mixture. Add nuts, cherries, dates and raisins. Chill dough and drop on greased pan. Bake at 350° until barely done.
Dissolve gelatin in hot water; cool. Combine diced cantaloupe and grapes in individual molds. Pour gelatin mixture into molds; allow to set overnight. Yield: 2 servings. Carbohydrate 10 g, protein 0 g, fat 0 g, calories 40. One serving = 1 fruit exchange.
Put in saucepan and stir until jelly is melted. Take off heat; let stand for 30 minutes. Makes 3 1/2 cups. (I would make double.)
Combine rhubarb pieces or apple slices with 1 1/2 cups sugar and 3 tablespoons flour. Place in greased 9 x 13-inch baking dish.
Mix all together. Melt butter; mix with cracker crumbs. Sprinkle on top. Bake at 300° for 25 to 30 minutes until bubbly.
Mix all together in saucepan. Cook and stir until boils. Reduce heat; cook to soft crack stage. Butter a large cookie sheet. Pour and let cool and cut when cool or pour into small molds.
Put soy sauce, lime juice, ginger, garlic, onions and peppers in food processor bowl. Puree until smooth. Transfer to mixing bowl.
Mix sugar and butter and add egg and whip. Add syrup and mix well. Sift together flour, soda, salt and cloves. Add to liquid ingredients. Add 1 c. hot water and mix very well. Pour into greased pan and bake at 350 degrees until done.
Mix dry Jell-O with Cool Whip. Gently add cottage cheese, then the pineapple and oranges. Leave in refrigerator overnight.
Cook fryers and save broth. Debone chicken. Crumble cornbread and biscuits (real fine) in large bowl. Chop onions and celery. (I put them in the blender - it saves time and it also makes it more moist.) Drain in a colander. Add sage, salt and pepper to cornbread and biscuits. Mix real good. Add broth. Make it real soupy. If you need more, add hot water. Mix real good, then add eggs, celery and onions. Taste to see if it needs any more sage, salt or pepper. Add chicken, mix real good and pour in a large roasting pan. Cook at 350° for about an hour or put a knife in the center to test.
Cook rice until tender. Put rice in a greased 1 1/2-quart casserole. Scald milk. Mix sugar, salt and butter into the milk. Slowly pour some of the milk mixture into the beaten eggs. Add rest of milk mixture. Pour over rice and bake in a pan of hot water for 1 hour at 325° to 350°. The secret is to beat the eggs slightly. More custard that way.
Cook chicken and dice. Mix mayonnaise and soy sauce. Mix with other ingredients. Toast almonds 350° until golden brown. Add almonds when ready to serve. Makes 10 servings.
Pour coffee and Galliano in mug or heavy glass goblet. Float whipped cream on top.
Gather green tomatoes just before they begin to change color. Wash and slice. Salt slices, then cover with flour. Fry over medium heat until browned, then turn and brown on other side.
In food processor or blender, blend flour, pecans and oleo. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool completely. Mix cream cheese, confectioners sugar and 1 cup Cool Whip. Spread over cooked crust. Mix pudding with milk. When thickened, spread on top of cream cheese layer. Spread rest of Cool Whip on top and chill. Makes 20 squares. Wonderful dessert!
First plant five rows of peas: Presence, promptness, preparation, purity and perseverance.
Mix water and yeast and set aside. Cut flour, sugar, salt and shortening together with a pastry cutter. Add milk and yeast mixture and mix well. Place a cover (not airtight) over the dough. Let rise until double in bulk (2 to 3 hours). Mix dough down and knead. Shape dough into 3 loaves or into rolls; place in greased pans. Let double in bulk again. Bake in a preheated 400° oven for about 30 minutes or until done. The dough will keep in the refrigerator for a week.
Combine corn, evaporated milk, egg, onion, salt, pepper and 3/4 cup cheese. Turn into 10 x 6 x 1 1/2-inch baking dish. Toss bread or cracker crumbs with melted oleo and the remaining cheese. Sprinkle over corn mixture. Bake in 350° oven 25 to 30 minutes. Garnish with green pepper rings.
Do not peel cucumbers; slice thin. Add onions, peppers and garlic. Add salt; cover with ice cubes. Mix thoroughly. Let stand 3 hours. Drain. Combine remaining ingredients and pour over cucumbers. Heat to boiling and fill jars.
Mix ingredients and pour into 2 pizza pans which have been greased and floured. Bake at 350° for 10 to 15 minutes. Spread with Cool Whip. Add all kinds of fruit to top such as strawberries, cherries, bananas, dark and light grapes and pineapple chunks. You can also add nuts and miniature marshmallows.
Sprinkle yeast on ingredients. Do not stir. Let set for 15 to 20 minutes, until it looks foamy. Stir in flour to stiffen. Let raise. Work down. Let raise again. Cut. Let them raise, then fry in hot fat. I use Crisco. (Four times this recipe makes about 85 doughnuts.)
Melt margarine in a 9 x 13-inch. Mix milk, sugar, flour, vanilla and baking powder together in the pan. Spoon the fruit over batter. Bake at 350° for 1 hour.
Preheat the oven to 350°. Remove all fat and fell from the roast. Soak in mixture of baking soda, salt and water to cover for 4 hours. Rinse well and wipe with a paper towel; place in a Dutch oven.
Mix Jell-O and 1 cup of water; bring to a boil. Stir in yogurt; refrigerate. Following instructions on package, prepare Dream Whip. Combine Dream Whip with mixture from refrigerator. After combining these two, put in crust and refrigerate. Garnish with fruit and serve.
Arrange chicken in 9 x 13 pan. Combine rest of ingredients and pour over chicken. Bake at 350° for 45 to 60 minutes, basting every 15 minutes.
Mix altogether with beater until well blended. Grease and flour 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Boil chicken breasts in a large pot of water 20 minutes. Cool and remove skin. Pull chicken from bones in large strips. Arrange cooked, cooled, drained broccoli in casserole. Place chicken pieces on top. Mix soup, sour cream, lemon juice, curry powder, garlic salt and pepper in a bowl. Pour over chicken, spreading evenly. Sprinkle cheese on top. Bake at 350° for 1 hour, covered, or until bubbly.
Mix in order. Bake at 400° for 35 to 40 minutes.
Mix eggs, sugar, oil and pumpkin in separate bowl. Mix flour, pumpkin spice, baking soda and salt and add to egg mixture; blend well. Add cranberry sauce and stir gently. Pour into greased and floured loaf pans. Bake at 350° for 45 to 55 minutes. Cool. Serve and enjoy!
Drain all fruit well, saving 1 cup of juice. Mix the juice with the vanilla pudding and add to fruit. Chill before serving.
Mix salad dressing, sour cream and cream cheese and spread on serving dish. Layer with shrimp, lettuce, tomatoe and cheese.
Combine flour, salt and pepper in paper bag. Add chicken pieces, a few at a time, and shake to coat. In large skillet, brown chicken on all sides in hot oil.
Cream butter, oil and sugars. Add vanilla and eggs. Sift dry ingredients and blend well. Chill dough and then roll out. Bake at 375° for about 10 minutes.
Combine meat and bread. Blend 1 1/2 cans of soup, onion, parsley, Worcestershire sauce, egg, salt and pepper. Add to meat; mix thoroughly. Shape firmly into 2 loaves. Place in shallow baking pan. Bake at 350° for 1 1/4 to 1 1/2 hours. In saucepan, combine remaining soup, drippings and horseradish. Heat, stirring now and then. Serve over meat loaf. Makes about 25 servings of 4 1/2 ounces.
Grease and flour 2 (9-inch) cake pans. Stir together first 5 items. Set aside.
Sift flour, soda and salt together. Cream butter and sugar. Add eggs, one at a time. Add bananas alternately with flour and juice. Mix well. Add the vanilla, cherries and nuts which have been dredged with flour. Cook at 325° for 1 1/2 hours. (This recipe makes 4 small loaves or one extra large one.)
Mix margarine, brown sugar and oats together. Bake in greased jelly roll pan (15 x 18 x 2-inch with 1-inch sides) for 15 minutes at 350°.
Combine flour, soda, salt, cloves, cinnamon, nutmeg and cocoa in bowl. In another bowl, mix sugar, oil, heated applesauce and extract. Then add flour ingredients. Bake in 350° oven for half an hour and then reduce heat to 300° for 2 hours in a large pan with hole in center. Then when cool, ice with cream cheese icing. Nuts and raisins can be added. Makes 5 to 6 pounds.
Cream butter and shortening (I use meat fryings). Add egg; beat again. Add soda to applesauce. Sift flour with baking powder and spice. Cook raisins first in very little water and cook them dry; let cool and add to dough last. Applesauce should be stiff or thick.
Trim fat from steak. Cut into serving size pieces. Coat both sides with flour. Brown in oil. When browned on both sides, place pieces in 9 x 13-inch baking dish. Add salt. Drain mushrooms and sprinkle over meat. Prepare very thin water gravy with oil and flour. Heat unti boiling. Pour over steak and mushrooms. Cover with foil. Cook 2 1/2 to 3 hours at 325°. Gravy will thicken while cooking.
Dredge pork chops in flour seasoned with salt and pepper. Brown chops in a large frying pan in oil on high heat. In another pan at the same time, saute celery and onion in the butter until onion is transparent. Add celery and onion to bread and apples. Season with salt, pepper and poultry seasoning. Moisten with chicken broth.
Break up breads. Mix everything except margarine. Pour into crock-pot; dot top with margarine. Cover and cook on medium for 4 hours or on high for 2 hours. Makes 16 servings.
Mix together margarine, flour and pecans. Put in buttered 9 x 13-inch pan. Bake in 350° oven for 15 minutes. Mix together powdered sugar, cream cheese and Cool Whip. Spread on crust. Let set 15 minutes. Mix milk with pudding. Spread on top. Chill. Serve with dab of Cool Whip.
Mix together cake mix, oleo and 2 eggs, then press into pan. Mix together cream cheese, 2 eggs and powdered sugar. Pour over cake mix. Sprinkle with chocolate chips, of course. Bake at 350° for 30 to 45 minutes.
Cut each biscuit piece into quarters. Combine sugar and cinnamon. Roll biscuit pieces into cinnamon and sugar mixture and put into Bundt cake pan (2 loaf pans also work). Pour over mixture of topping: brown sugar, butter and cinnamon. Bake at 350° for 40 to 50 minutes.
Crumble angel food cake, pound cake, ratafias or macaroons in small pieces and place in the bowl. Drain the juice from the fruit and retain. Pour the sherry and some of the fruit juice over the cake, soaking it thoroughly. Cover and refrigerate overnight. The next day, pour the fruit over the cake and moisten with a little more sherry. Prepare custard and pour over the cake and fruit mixture and allow to cool. Before serving, decorate with fresh strawberries and top with whipped cream. It's delicious!
Preheat oven to 350°. Thaw strawberries, drain and reserve the liquid apart from the strawberries.
Brown meat. Add chopped onion and seasonings. Let simmer until meat is tender. Thicken with a little flour mixed with water. Serve over boiled potatoes, noodles or dumplings.
Heat mustard and jelly until well blended. Add hot dogs or Smokies and simmer. Serve in chafing dish with toothpicks.
Cook meat, bell pepper, celery and onion together. When done, add a large saucepan 5 cups of water and jambalaya mix. Bring to a boil; turn fire down and cook on low until water is gone.
Blend beets and juice from beets to smooth liquid. Stir in buttermilk and dill salt. Mix well and chill. Garnish with fresh dill.
Combine cracker crumbs and toasted sesame seed. Dip chicken pieces in evaporated milk, then roll in cracker mixture. Pour melted butter into 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Dip skin side of chicken in a baking dish. Bake uncovered in a moderate oven (350°) for 1 1/2 hours or until done.
Mix pudding with milk for 2 minutes. Fold in Cool Whip. Layer graham crackers and half of pudding mix. Layer graham crackers and rest of pudding. Layer graham crackers.
Combine butter, onion, celery, croutons, bouillon, parsley and poultry seasoning. Cut turkey breast in thick slices from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper.
Mix flour, baking powder, baking soda; reserve. Cream sugar and margarine; beat in egg and vanilla. Stir in half of flour mixture. Add sour cream. Mix in remaining flour. Mix in apples. Put in greased 8-inch round pan. Mix nuts, brown sugar, butter and cinnamon; put on top of cake. Bake for 25 to 30 minutes at 350°.
Mix ingredients well. Spoon out on greased cookie sheet, about 1 teaspoon of dough per cookie. Put 1/2 pecan on top of each. Bake about 10 minutes at 350°.
Combine all ingredients in large bowl, mix well. Prick unbaked pie shell several times. Pour filling into crust and bake at 350° for 40 minutes.
Mix together brown sugar, soy sauce, water, melted margarine and dry mustard. Cut wings apart, discarding the last joints. Pour mixture over chicken wings which you've snuggled into 9 x 13-inch baking pans. Bake at 350° for 1 1/2 to 2 hours, turning wings occasionally. Makes 6 very generous servings.
Melt butter in a saucepan. Add flour; cook, stirring, until bubbly and smooth. Remove from heat and gradually blend in broth. Heat, stirring, until thickened and smooth. Add cream, chicken, peas, carrots, onion, thyme and sage. Prepare stuffing mix according to directions. Press against sides and bottom of 1 1/2-quart glass baking dish to form crust. Pour hot mixture into crust. Bake at 400° for 15 to 20 minutes. Serves 4 to 6. May want to add slivered almonds, water chestnuts and a pimento for the holidays.
Mix cake ingredients together and pour into 13 x 9-inch sheet cake pan. Bake in 350° oven until done, 35 to 45 minutes.
Preheat oven to 350°. Spray casserole dish with Pam and add all ingredients; stir. Cook, uncovered, for 45 minutes, stirring once during baking.
Beat the eggs and add to the sugar and flour. Combine all ingredients. Stir, then pour into unbaked pie crust. Bake at 350° for 45 minutes. Makes enough for two pies, I think!
Mix together the cake mix, melted butter and egg. Pat into a greased 9 x 13-inch pan.
Cook wild rice. Cook broccoli, then mix all the ingredients together in a 9 x 13-inch casserole dish. Bake at 350° for 30 minutes, uncovered.
Heat oil to 350°. Strip off the shell of the shrimp. Mix water and flour and egg. Put shrimp into the mixture. Fry the shrimp in oil at 350°. Enjoy with soy sauce.
Mix all ingredients together well. Shape into 3/4" balls. Roll in confectioners' sugar mixed with some dry cocoa. Store in tightly covered container for one week.
Grind olives and walnuts together. Stir in enough mayonnaise until mixture is of spreading consistency.
Mix ingredients and pour into one deep dish pie crust. Cook for 1 hour at 350°. This will make 8 tart shell pies.
Spread beans over bottom of baking dish. Spread cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips.
Combine pineapple and sugar in saucepan. Heat well but do not boil. Remove from heat. Pour into bowl or dish. Add jello. Cool slightly. Add remaining ingredients. Mix well; cut it up with 2 knives if it hardens too much. Pour in 12 x 8 x 2-inch dish. Refrigerate. May use other flavors of jello. Can be used as salad or dessert.
Brown beef and drain. Stir in onion and green pepper and continue cooking until vegetables are tender. Drain well. Add macaroni, corn, spaghetti sauce and black pepper to meat mixture.
Blend all ingredients in large bowl. Place in pie shell. Bake at 375° for 40 minutes. Let stand 10 minutes.
Mix all ingredients together; whip. Set in refrigerator until formable, about 2 hours. Mix together 1 cup finely chopped pecans and 1 cup parsley flakes. Shape cheese into balls and roll in pecan and parsley mixture.
Bring sugar, butter, milk and cocoa to boil. Boil for 1 minute. Remove from heat and quickly beat in oatmeal, then add peanut butter, nuts and vanilla. Drop onto cookie sheet and let harden. These taste like fudge.
Sprinkle dry pudding over Cool Whip. Add other ingredients. Mix well. I put it in individual parfait glasses and freeze it with a cherry on top. Take out about an hour before serving. Great on hot nights.
Combine all ingredients in a medium bowl, except crumbled cheese. Mix with an electric mixer. Stir in crumbled cheese with a fork. Refrigerate. Makes 1 1/2 quarts. (This is very strong flavored. If you're not a diehard Blue cheese lover, pass this by!)
Melt cheese in top of double boiler over simmering water until smooth. Add remaining ingredients and stir until smooth. Spoon into containers and refrigerate. Serve with crackers or raw vegetables. Makes 4 cups.
Mix all ingredients together. Pour into 2 unbaked pie shells. Bake for 15 minutes at 350°. Reduce heat to 300° and bake for 30 to 40 minutes.
Dice celery, green peppers and onions and put in a large pot. Barely cover with water. Bring ingredients to a boil, then turn down to simmer. Cook 3/4ths of an hour. Add chopped tomatoes, tomato paste and tomato soup. Cook over low heat for 2 to 3 hours.
Place popcorn and peanuts in a 15 x 10-inch jelly roll pan (or large, deep baking dish). In large saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat and add soda and vanilla. Mix thoroughly and pour over popcorn/peanut mixture, mixing well. Bake at 250° for 35 minutes (stir after baking 15 minutes and again after baking 30 minutes). Remove from pan immediately; cool completely on sheet of foil. Store in airtight container. This makes a great gift at Christmas! Makes 15 cups.
In a large saucepan, beat egg yolks and 1/3 cup sugar until blended. Add salt and milk. Cook over medium-high heat, stirring constantly until mixture thickens slightly and coats spoon, about 25 minutes. Cool. Beat egg whites until foamy. Gradually beat in 3 tablespoons sugar; continue beating until soft peaks form. Fold egg whites into egg yolk mixture. Add vanilla and rum extract, then chill 3 to 4 hours. Pour into cups; top with whipped cream and sprinkle with nutmeg. Serves 8.
Mix sugar, oil and eggs. Beat well. Add dry ingredients to first mixture, then add vanilla, apples, pecans, raisins and coconut. Pour in greased and floured tube pan. Bake 1 hour and 30 minutes at 325°.
Fry hamburger; then add mushroom soup, onion and taco seasoning. Layer tortillas, then sauce. Repeat layers. Add cheese 5 minutes before done. Cook at 350° for 30 minutes.
Beat yolks until light and thick. Beat whites until dry. Combine whites and yolks and add grated lemon rind. Gradually add sifted 10x sugar, beating continually. Add flour sifted with baking powder and salt. Use flour sparingly as it may not require all of it. Knead well; cover closely. Chill several hours.
Cook and drain broccoli. Melt margarine. Mix all ingredients together and place in a casserole dish. Cook at 350° for 30 minutes.
Beat eggs firmly. Add sugar and mix. Put condensed milk in and mix, then add Pet milk and mix. Add vanilla. Pour into a gallon freezer container; finish filling with milk. Freeze according to directions with your mixer.
Saute eggplant in oil; add green peppers and cook about 10 minutes. Cut up tomatoes and add to eggplant mixture. Cook until all ingredients are soft. Serve hot as a vegetable, or cold on crackers or dark bread as an hors d'oeuvre.
Cream butter and shortening. Add sugar and mix well. Add eggs, one at a time, beating after each addition. Add vanilla. Combine dry ingredients and add alternately with milk, ending with dry ingredients. Bake in a greased and floured tube pan at 325° for 1 hour or until toothpick comes out clean.
Combine and heat first five ingredients until sugar is dissolved. Let cool, then add sugar mixture to vegetables. Stir and chill overnight.
In a small bowl, blend crumbs, sugar and butter to make a crust. Press into bottom of 8 or 9-inch pie pan. In a medium bowl, combine remaining ingredients. Blend together and pour into crust.
Combine powdered sugar, peanut butter, cocoa, vanilla and salt in bowl; mix well. Spread in buttered 9 x 9-inch dish. Let stand until firm. Cut into squares.
Mix ingredients and make into small balls. Dip with melted chocolate and place on wax paper to harden.
Mix all ingredients well. If batter is a little stiff, add more milk. Bake in greased and floured pan at 350° for 25 minutes.
Boil a large pot of water. Using a food processor, mince the garlic. Add onions and chop coarsely. Mince the fresh basil and parsley. Slice the carrots and squash. Cut ham into 1/2-inch cubes. Cook pasta al dente (10 to 12 minutes). In a large skillet, melt butter. Add garlic-onion mixture and brown. Add remaining butter, olive oil, carrots, squash, basil, parsley and oregano. Cook 4 minutes on medium-high heat. Add ham and peas. Cook until heated through. Stir in pepper. Drain the pasta and toss with ham and vegetable mixture. Serves 6.