HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients. Stir in rice and raisins. Turn into 10 x 6 x 2-inch baking dish. Bake, uncovered, at 325° for 30 minutes; stir. Sprinkle with nutmeg. Bake until knife inserted halfway between center and edge comes out clean, about 30 minutes. Makes 6 servings.
In soup kettle, brown sausage and beef over medium heat, drain. Stir in water and taco seasoning, powdered ranch. Drain and rinse all beans. Do not drain and rinse mexican tomatoes and diced tomatoes. Add all remaining ingredients in kettle. Bring to boil and reduce heat, simmer uncovered for about 30 minutes. Stirring occasionally. Yields 13 14 servings. For milder taste, use milder sausage or salsa or leave out tomatoes with green chilies.
In 3-quart saucepan over medium-high heat, cook beef, onion and garlic powder until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Add soup, beef broth, water, potatoes and chili powder. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until potatoes are tender, stirring occasionally. Add corn and heat through, stirring occasionally. Sprinkle with cheese. If desired, garnish with green onion. Serves 6.
Heat oven to 350°. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine dry ingredients. Gradually add to creamed mixture. Stir in chocolate chips and pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake.) Cookies will be soft. They will puff while baking and flatten while cooling. Cool slightly, remove from cookie sheet onto wire rack. Makes about 4 1/2 dozen cookies.
Bake shells according to package directions. Remove center of shells when cool enough to handle; set aside. Saute mushrooms in butter. Add sour cream, Parmesan cheese, sherry and garlic powder. Cook over low heat until warmed. Serve in shells; garnish with parsley. Prepare just before serving.
Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
Mix thoroughly the 1 cup cake mix, sugar, cinnamon and margarine. Sprinkle over the top of pumpkin mixture. Bake at 350° for 45 to 50 minutes or until knife inserted in middle comes out clean. Let stand until cool. Cut in squares. Top with Cool Whip.
Heat salt pork in a frypan to release fat. Then saute onions in the pan. When they are soft, add potatoes and boiling water. Simmer until potatoes are soft and then stir in remaining ingredients. Heat the soup through and serve. Makes 3 to 4 servings.
Dissolve sugar and cinnamon in water in a saucepan. Add peanuts; boil on medium heat until all syrup has been absorbed, stirring frequently. Pour onto ungreased cookie sheet. Separate with fork. Bake in oven at 300° for 30 minutes, stirring every 10 minutes.
Sift together the corn meal, flour, baking powder, soda, salt and sugar in a bowl. Add onions, buttermilk and water. Mix well. Add butter and egg and blend. Drop by small tablespoons into preheated butter. Cook until golden brown. Yields about 30.
Pour 1/2 cup hot water with 1 teaspoon of soda over the 2 cups chopped dates. Meanwhile, cream the shortening and sugar. Add eggs, beaten, one at a time with the shortening and sugar. Sift the flour and stir in the nuts. Add date mixture, milk and dry ingredients alternately with the sugar and shortening mixture. Bake for approximately 1 hour and 15 minutes at 350°.
Cook macaroni. Add to browned hamburger, peppers and onion. Stir in soups along with Velveeta from box of macaroni. Pour into sprayed 9 x 13-inch pan. Cover top with slices of Velveeta cheese. Bake, covered, for 30 minutes at 350°.
Saute onion in oleo until light brown. Cut up tomatoes and put in Pyrex casserole dish. Add sauteed onions. Sprinkle Mrs. Dash over tomatoes. Melt about 1/2 cube of oleo in saucepan. Add torn up bread. When coated good, put on top of tomatoes. Bake at 350° for 30 to 40 minutes or until bubbly and bread is sort of toasted on top.
Place milk in freezer tray. Place in freezer until frozen 1/2 inch around edges. While freezing milk, dissolve jello in boiling water. When slightly cooled, add sugar, lemon juice and peel. Put milk in large mixing bowl and beat until thick. Pour over lime mixture and beat. Add a few drops green food coloring if desired. Pour into crust and chill several hours.
Skin chicken. Cook chicken. Let it cool. Pick it off the bones. Cut broccoli into small pieces. Just use the top of the broccoli.
Chop onion and mango. Brown in skillet. Add corned beef, catsup and chili sauce. Cook until thick enough for sandwiches.
Cream margarine and sugar. Add eggs and vanilla. Heat applesauce and stir soda into applesauce when it is taken off stove. Stir into mixture and then fold in dry ingredients which have been mixed together. Bake at 350° for 25 to 30 minutes. Batter will keep one week. Makes 3 dozen small or 1 dozen larger muffins.
Cream together the butter and sugar. Beat separately the yolks and whites of eggs. Add yolks to creamed mixture. Add nutmeg, mace and wine. Add egg whites last. In another bowl, add flour and baking powder and add this to chopped fruit and nuts. Stir until all are well coated, then add first mixture. Mix well. Place in paper lined cake pan. Bake at 275° for 2 hours or less.
Grease dish with margarine. Mix rice, soup, onions and bell pepper in dish. Cover with foil and bake at 375° for 50 minutes. Cut oven off, take rice out of oven, loosen with fork. Cover again with foil and place in oven again. Leave until oven cools. Serves 7.
Place pieces of cooked chicken (or turkey leftovers) into greased casserole dish. Mix soup and milk together. Spread stuffing mix on top of chicken; pour soup and milk mixture on top. Bake at 350° until bubbly, about 30 minutes.
Combine brown sugar, vinegar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 Tbsp. glaze to small bowl. Brush one side of salmon steak generously with half of the glaze. Place salmon steaks, glazed side down onto barbeque grill (medium to high heat). Grill until glaze is slightly charred, about four minutes. Brush topside of salmon with remaining glaze. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about five minutes longer. Transfer salmon to plate and drizzle with one Tbsp of reserved glaze and serve.
Melt margarine and mix with sugar. Pour mixture into Cool Whip. Slice bananas and add bananas and crushed pineapple. Whip or stir into a smooth mixture. Layer glass dish with vanilla wafers. Pour in mixture. Garnish top with chopped nuts. Refrigerate until firm.
My grandfather was nicknamed "Preacher" because his father was a United Methodist minister. At any family gathering, Preacher would always make the rolls. Just before he died, he asked me to come watch him so that I could carry on the family tradition. I guess he knew his time with us was short. Here is a beloved family recipe with Preacher's hints.
Dissolve cream cheese in undiluted soup over low heat. Add pepper, onion and celery. Dissolve gelatin in 1 tablespoon cold water and add to soup mixture. Combine remaining ingredients. Pour into mold. Chill overnight.
Melt butter. Add remaining ingredients and cook until tender. Serve hot over steak or hamburgers.
Mix all the ingredients with enough flour just so you can handle it. Roll out to about 3/4-inch thickness. Sprinkle sugar on top and cut out with cookie cutter. Put a raisin on top of each cookie. Bake at 400° until lightly browned. These are good, rich, soft sugar cookies.
Break in large pieces into mixing bowl. Beat eggs with milk, sugar and cinnamon. Pour over bread. Mix well. Pour in greased baking dish. Bake at 350° for 35 to 40 minutes.
Place margarine in cast-iron skillet. Place in 400° oven for 3 to 5 minutes or until melted.
Add salt to ground peppers and let stand for 4 hours; drain. Add sugar, vinegar and butter; bring to a boil. Boil 2 minutes. Take off heat and add Jell-O. Skim and put in jar.
Cream together cream cheese, butter and vanilla. Slowly add powdered sugar and coconut. Shape and chill. If mix is too moist to shape, slowly add a little more powdered sugar. Coat chilled eggs with chocolate.
Cream shortening, sugar, orange peel, and vanilla. Add egg, beat until light and fluffy. Stir in milk. Sift dry ingredients, blend in. Divide dough into 1/2. Chill one hour.
Brown ground beef with taco mix; drain grease. Layer in 2 (1 1/2-quart) casserole dishes. Start with cheese, meat, onion, pepper, green chilies and the rest of the ingredients. Mix up everything. When it's done, bake at 350° for 30 minutes. Sprinkle with Tabasco sauce (if desired) and/or garlic salt and cheese on top. Microwave on High 20 minutes.
Cook potatoes until tender (20 minutes or so); drain well. Cool slightly. Mash. In a medium bowl, combine. Refrigerate for awhile if too soft. This is how I do it!!
Boil chicken. Bone chicken. Use 1/2 of stuffing in the bottom of a baking dish. Pour chicken broth over stuffing to moisten stuffing. Spread chicken on top of stuffing.
Mix yellow cake mix, nuts and butter or margarine. Put in a 9 X 13 pan.
Mix together first 5 ingredients. Cook until hard boil. Remove from burner and add soda and vanilla. Pour over corn and bake 1 or 2 hours on 2 cookie sheets.
Mix vanilla wafers, 2/3 cup peanuts and margarine together. Pat in a 9 x 13-inch pan. Bake in oven at 350° for 10 minutes. Cool.
Brown beef and onion together until beef is browned and onion is tender. Spoon off fat. Add soup, mustard and pepper and simmer 10 minutes, stirring often. Serve on buns with slaw.
Combine all ingredients in a large bowl. Right before serving, add salt, pepper, oil and vinegar to taste.
Mix dry ingredients. Add oil, eggs and 7-Up. Mix well. Pour into 2 large layer pans (paper in bottom and greased). Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Sift flour, baking powder, salt and cocoa into a large bowl. Cream oil, 1 1/2 cups sugar and eggs; add color to this. Combine buttermilk and soda; add to oil mixture alternately with dry ingredients. Add vinegar and vanilla; mix well. Bake 20 to 25 minutes. Bring 1/2 cup sugar and milk to boil; spoon over cooled cake before frosting with Cream Cheese Frosting.
Brown ground beef. Mix mushroom soup, evaporated milk and enchilada sauce. Spread meat on flour tortilla. Spoon on sauce mixture and add cheese. Roll up. Fix all mixtures in tortillas and layer in baking dish. Top with sauce mixture and cheese. Bake at 350° for 20 minutes. Cover with foil when baking. Serve with sour cream.
Melt margarine and add to sugar. Beat in eggs, one at a time. Add flour, salt and flavoring. Mix well. Pour batter into a large iron skillet that has been lined in heavy-duty aluminum foil. Be sure to oil the foil to prevent sticking. Cover the batter with sliced almonds and sprinkle with sugar. Bake 30 to 40 minutes at 350°. Let this set until cool.
Preheat oven to 400°. Melt butter and set aside. Combine all ingredients except the milk and butter. Stir in milk until moist. Turn dough onto lightly floured surface. Knead 10 times until smooth. Roll into 12 x 4-inch rectangle and cut into 12 (1-inch) strips. Dip into butter and place in a 13 x 9 x 2-inch pan in 2 rows of 6. Bake for 20 to 25 minutes until light brown.
Mix ingredients and turn into a pastry lined pie plate. Bake in hot oven at 400° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer or until crust is brown.
Cut off an discard wing tips (may be saved for soup). Cut remaining portion in two parts. Salt each chicken wing and roll in cornstarch. Dip in beaten eggs and brown in oil in a skillet. Dissolve bouillon cube in water; combine with catsup, sugar, vinegar, soy sauce. Pour over chicken wings which are arranged in one layer in a flat, shallow casserole. Cover with foil; bake 325° for 45 minutes, then uncover pan and bake 15 minutes longer.
Drain marinade from artichoke hearts into a skillet. Coarsely chop artichokes. In skillet saut mushrooms in hot marinade. Add artichokes plus rest of ingredients except pasta. Simmer, uncovered, approximately 15 - 20 minutes.
Stir all ingredients together and pour into unbaked pie shell. Bake 1 hour at 350°.
Saute zucchini and onion until color changes (around 5 minutes). Add soup, sour cream and carrots; stir until blended. Melt margarine; add to stuffing mix. Divide mixture in half. Pour 1/2 in casserole dish. Add zucchini mixture. Pour remaining stuffing mixture on top. Bake for 45 minutes at 350°.
Cook sugar, oleo and milk to soft ball stage. Remove from heat. Add peanut butter and chips. Add Marshmallow Creme until the fudge is as creamy as you like. Makes a large amount.
Saute onion and pepper in butter for 5 minutes. Put onions, peppers and remaining ingredients in double boiler and stir until cheese has melted. Serve hot with Fritos.
Beat eggs until well beaten, add sugar and crisco, beat until creamy. Add vanilla and dry ingredients, beat till well mixed. Drop by teaspoons onto cookie sheet; sprinkle sugar on top of each one. Bake in 400° oven for 10 min. Remove with spatula, cool completely before storing. Yield 40 cookies.
Mix cake mix as directed and bake in jelly roll pan. Cut in 1-inch cubes. Mix instant pudding as directed. Layer in large bowl the cake, pudding, Cool Whip, candy and chips. Make a few layers, ending with chips.
Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
Place peach slices in a bowl. Add sugar and Grand Marnier. Marinate peaches for 1 hour. May need to add more Grand Marnier and sugar, depending on how sweet you like the peaches.
Combine all ingredients except Parmesan cheese, lettuce and croutons, in large bowl. Mix with whisk. Add lettuce, sprinkle Parmesan and croutons and mix right before serving.
Empty cookie mix into a large mixing bowl and stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten, and 1 tsp. vanilla. Mix until completely blended. If dough is too dry, stir in just enough milk or water to make cookie dough mixture. Roll heaping tablespoons into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375 degrees for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. YIELD: 2 1/2 dozen.
Mix together. Use 2 heaping teaspoonfuls to 1 cup boiling water. Great for gift giving!
Mix all ingredients together (except cinnamon) with electric mixer or blender. Pour into pie crust; sprinkle cinnamon on top. Bake at 350° for about 55 minutes or until set and inserted knife comes out clean.
Place roast on foil; arrange bay leaves and garlic slices on and around the meat. Salt and pepper to taste. Insert meat thermometer in thickest part. Seal foil and place in roasting pan. Roast at 325° to medium rare. Cool and refrigerate overnight, saving pan juices.
Thaw potatoes. Butter a 9 x 13 pan. Add to thawed potatoes, soup, sour cream and seasonings. Put half of potato mix in pan. Sprinkle half the cheese over top and add remaining potato mix. Bake at 350° for 30 minutes. Stir. Add remaining cheese on top and bake 15 minutes until brown. May add ham chunks.
Melt margarine; mix with all other ingredients. Bake at 400° for 30 to 40 minutes. This is wonderful!
In a saucepan, mix orange juice, brown sugar, cloves and ginger. Mix cornstarch and water to make a smooth paste and add to the mixture. Stir until it thickens; add raisins and pour over ham and bake.
Mix and pour into 13x9-inch pan. Bake 350° for 30-40 minutes.
Put carrots in greased casserole dish. Add remaining ingredients. Top with buttered crumbs. Place in oven at 325° until bubbly.
Cook onion, broccoli and potatoes in 2 cups water until tender. Do not drain. Add other ingredients, except half and half. On low heat, cook until cheese is melted. Add half and half.
Rinse and scrub potatoes. Pat dry. Prick a few times with a fork and bake at 375° for about 1 hour or until soft. Cut a thin slice off the top of each potato carefully. Scoop out the pulp. Put in a bowl. Separate eggs. Add egg yolks to potato pulp. Stir and blend until smooth. Add butter and cream. Season to taste with salt and pepper.
Boil cabbage in hot water 8-10 minutes. Drain. Peel off leaves. Fry fat, onions, and garlic together until light brown. Mix with raw meat, rice, eggs, and spices. Put 2 tablespoons of meat mixture in center of leaf and roll it up tight. Put sauerkraut on bottom of large pan. Arrange cabbage rolls on that. Pour tomato juice over all. Cover and cook for 1 hour at 350 degrees. Serve with sour cream.
Heat oven to 425°. Cook and stir ground beef, onion, green pepper and celery in 10-inch skillet until beef is light brown; drain. Stir in noodles, sauce mix and water. Heat to boiling; pour into ungreased dish, 11 3/4 x 7 1/2 x 1 3/4-inches or 1 1/2-quart casserole. Cover and bake 15 minutes. Arrange tomato slice on beef mixture. Sprinkle with cheese and parsley. Bake uncovered 10 minutes.
Cook macaroni; drain. Combine ground beef, onion and seasonings in heavy saucepan. Stir in sour cream and soup. Cover and simmer 10 minutes. Stir in macaroni. Spoon mixture into casserole. Bake at 350° for 35 minutes.
Layer all ingredients in order given in greased 13 x 9-inch pan. Do not mix. Bake at 350° for 70 minutes.
Saute sausage and drain. Beat eggs. Add milk and dry mustard. Spray 9 x 13-inch pan. Layer bread, sausage and cheese. Pour egg and milk mixture over it. Bake at 350° for 45 minutes. Make day before and refrigerate.
Tear lettuce in bite size pieces. Place in a large bowl. Layer peas, chopped pepper, chopped onion and chopped celery. Cover completely with thinly sliced cucumber. Cover cucumber with Miracle Whip. Sprinkle lightly with sugar. Top with cheese and bacon bits. Best if let set several hours or overnight.
Cream crabmeat and cream cheese together. Add lemon juice, curry powder and Worcestershire sauce to your taste. Add onion. Put in shallow baking dish. Sprinkle Parmesan cheese on top. Bake 30 minutes at 400°. Spread on crackers or whatever you like.
Mix milk and Kahlua. Dunk cookies into this and layer on bottom of a 13 x 9-inch pan. Spread on layer of Cool Whip, then layer of ice cream. Dunk another layer of cookies and place on top of the ice cream. Frost with Cool Whip. Freeze. Serve frozen.
Mix butter, 1 1/2 cup sugar, eggs, 3 cups flour, baking powder, milk, vanilla, salt and 1 teaspoon cinnamon. Mixture will be thick and stiff. Spread half the batter into a well buttered 9 X 13 pan. Mix the rhubarb, 1/2 cup sugar and jello. Spread over batter in pan. Combine 1/4 cup each of the flour, sugar, brown sugar, nuts and 1 teaspoon cinnamon. Sprinkle over rhubarb. Put rest of batter over the rhubarb, cinnamon and sugar mixture. Smooth out carefully. Combine the rest of the flour, sugar, brown sugar, and butter. Cut butter into dry mixture. Sprinkle on top. Bake at 350° for 1 hour until done.
*Enough to equal one pound, suggest 12 ounces Velveeta and 4 ounces jalapeno pepper.
Combine sugar, butter, syrup and salt. Boil 5 minutes. Remove from heat and stir in baking soda. Immediately pour over corn that has been placed in a large roasting pan. Toss corn and syrup mixture to coat. Bake at 250° for 1 hour, stirring every 15 minutes. Spread coated corn onto waxed paper or cookie sheets and break up as it cools. Store in tightly covered container.
Cream sugar with butter or lard. Add molasses or dark Karo syrup and eggs. Stir in spices sifted with flour. Last, add the boiling water in which soda is dissolved. Bake in well-greased loaf or muffin pans at 375° for 20 minutes and reduce heat to 350° for 10 to 15 minutes. The batter will be very thin.
Cream butter and sugar. Add eggs, one at a time. Add rest of your ingredients. Put in a shallow pan. Bake for 20 to 30 minutes at 350°.
Mix first 5 ingredients together and put in bean pot or 2-quart casserole dish. Add 1 whole onion in the center of the mixture. Place strips of bacon on top. Bake at 350° for 2 1/2 hours. Serves 6.
Add all ingredients to shaker with lots of ice and shake, shake, shake!!! Pour into chilled martini glasses.
Cook chicken until done. In a bowl put chopped chicken, soup, milk, egg and stuffing; mix well. Melt butter; add to mixture. Pour into a greased pan. Bake at 350° for 30 minutes or until brown.
Heat oven to 400°. Mix shortening, sugar and egg thoroughly. Stir in orange juice and rind. Measure flour by dipping method or by sifting. Stir dry ingredients together; blend in. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned on edges. Frost with icing. Makes 4 dozen 2-inch cookies.
Boil raisins for 10 minutes in a small amount of water. Drain and cool. Cream the brown sugar and butter. Add oatmeal, soda and flour. Put half of the mixture in a 9 x 13-inch pan and bake 7 minutes at 350°. Next, mix egg yolks, sour cream, cornstarch and sugar. Mix and boil, stirring constantly. Add raisins and 1 teaspoon vanilla. Pour over baked crust. Crumble remaining oatmeal mixture over top and bake 30 minutes at 350°.
Stir all ingredients together. Pour into baking dish. Bake at 350° for 45 minutes.
Grease cookie sheet. Combine all ingredients and mix well. Spoon batter (tablespoon size) onto cookie sheet about 2-inches apart. Remove from oven after 10 minutes at 350° and let cool.
Wash spinach and pat dry. Tear spinach and lettuce into bite-size pieces. Toss with sliced onion. In jar with lid, combine other ingredients and shake well. Before serving, toss dressing with salad.
Prepare 2 (9-inch) layer pans with butter and flour. Peel and mash one banana to make 1/3 cup. Drain pineapple well, reserving 1 cup juice for cake and pineapple for filling. Follow package directions for cake using mashed banana and reserved pineapple juice instead of water. Bake at 375° for 30 minutes. Cool 10 minutes before removing. Slice cooled cakes in half horizontally to make 4 layers.
Combine sugars, butter, oil and eggs. Beat well. Add remaining ingredients and mix well. Refrigerate dough until chilled. Roll in balls; dip in granulated sugar. Place on cookie sheet. Flatten with the bottom of a glass. Bake at 375° for 10 to 12 minutes.
Combine all ingredients; mix well. Put into a 9-inch baking dish or quiche dish. Bake at 350° for 15 minutes, stirring after 8 minutes. Garnish with additional toasted almonds and keep warm. Serve with Melba toast and other breads.
Mix vodka and Schnapps with boiling water. Stir in gelatin. Dissolve completely. Pour into 13 x 9-inch pan; chill for at least 3 hours. Cut into squares or cut with cookie cutters depending on holiday.
It is suggested you make a paste of the ground cloves with a small amount of water (to prevent clouding). Combine water, tea bags, sugar, cinnamon sticks and paste of cloves together. Set aside to steep for several hours, then add fruit concentrates. Heat and serve. Punch can be chilled, then reheated.
Cut and wash greens before starting. Cut and wash pepper before starting. Use large cook pot. Place 1 1/2 quarts of water in pot. Add seasoning salt, bring to boiling. Add ham hocks and tenderizer. Boil for 30 minutes, turn heat to medium. Add collard greens and cook at this temperature for 30 more minutes. Turn temperature to medium-low, add peppers. Cover pot and let cook for 2 to 2 1/2 hours or until tender. Add more seasoning if needed. Best if served "hot."
In your punch bowl, layer each of the following ingredients: angel food cake, strawberries, bananas, pineapple, pudding and Cool Whip. Continue to layer until all ingredients are gone, making sure that the Cool Whip ends up on top. Sprinkle with pecans (optional). Makes 15 to 20 servings.
Mix first 5 ingredients. Slice rolls in half crosswise. Spread mixture on both sides of rolls. Place cheese and ham slices on bottom of rolls. Add top of rolls and slice rolls into individual servings. Return to original pans. Bake at 350° until heated through, about 3 minutes. Can be frozen.
Heat grill. Put ribs on grill over dripping pan. Cook ribs until tender, about 1 1/2 to 2 hours. Meanwhile, in blender or food processor, puree garlic, ginger, soy sauce, wine and hoisin until smooth. During last 30 minutes of cooking, baste ribs several times during cooking. Serves 4.