HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine sweet potatoes and sugar in a mixing bowl. Mix well and add salt, eggs, cinnamon, milk, vanilla and 1 stick melted oleo. Blend all ingredients well. Spray 9 x 13-inch oblong dish with Pam and pour above mixture into the dish. In a medium size bowl, add brown sugar and flour. Add 2/3 cup melted oleo and pecans. Mixture will be crumbly. Spoon over potato mixture and bake for 30 minutes or until bubbly. You can also top with mini marshmallows and bake a few extra minutes.
Place potatoes, onion, celery and bouillon in pot; add water 1 inch above mixture. Bring to boil. Lower heat; cook until potatoes are done. Don't overcook. Drain half of liquid. Place back on medium heat and add margarine and melt. Slowly pour in milk. Heat until hot; do not overheat. Add salt and pepper to taste. Serves 4 to 6.
Put ham on top of rice and top with cheese. Microwave long enough to melt cheese then season to taste with soy sauce.
Blend or mix together all ingredients until smooth. Makes 16 servings, 1 tablespoon each. Great on muffins, rolls or toast!
Boil peppers until soft. Take stems off. Put peppers in blender. Drain juice off tomatoes into blender. Put all spices into blender. Turn blender on until peppers are dissolved. Add tomatoes; turn on just long enough to make tomatoes chunky.
Separate rolls into sections. Mix egg and milk. Dip each section of roll into egg mixture. Fry in deep fat (as for frying doughnuts). Watch closely, turning over. Remove and drain on paper towel. Toss each kite in cinnamon and sugar. Serve hot. Makes 12 servings.
Preheat oven to 375°. Combine all ingredients except 1/2 cup gravy. Bake for 1/2 hour. Pour remaining gravy over loaf and bake for another 1/2 hour or until done in middle.
Mix sugar and cinnamon together. Coat apple slices with butter; roll in cinnamon sugar. Roll each biscuit out very thin. Place apple slices in center. Bring all sides up to top and pinch together so totally enclosing apple inside. Bake at 350° for about 15 minutes.
Season meat; saute and drain. Combine meal, salt, onion, cheese and peppers in large bowl. Stir in egg and milk. Add corn. Put half in baking dish. Put meat next. Add rest of first mixture. Bake at 350° for 45 minutes.
Soften cream cheese and mash into pie dish. Next, in the order listed, layer the remaining ingredients into dish. Put in a 350° oven and bake until bubbly.
Cream butter with vanilla together. Add sugar (both brown and white) and salt, mixing well. Add eggs one at a time, beating well after each egg. Add syrup; beat well. Stir in pecans and chocolate chips. Pour in pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° for 30 to 35 minutes or until pie has set.
Mix cracker crumbs with 1/2 stick of melted butter. Press into 8-inch pie plate. Saute until clear (but not brown) the onions in 2 tablespoons butter. Spoon into crust. Beat eggs with milk, salt and pepper; pour over onions. Sprinkle cheese and paprika over onions. Bake at 350° for 30 minutes. Test with knife; when it comes out clean, it's ready. Garnish with parsley.
Cook potatoes in water about 10 minutes until tender. Drain, reserving liquid. Add enough water to make 1 cup. Cook onion in margarine until tender but not brown. Blend in flour and pepper. Add milk and potato water all at once. Cook and stir until mixture thickens. Add ham and cheese. Stir to melt cheese. Don't boil. Serves 8.
In 3-quart saucepan, over medium heat, melt butter. Add onion, celery and carrots; cook 5 minutes. Add potatoes, water, bouillon cubes, salt, pepper and dill. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender.
Sift flour; measure. Sift flour, sugar, salt and baking powder into a mixing bowl. Add soft shortening, milk, unbeaten eggs and vanilla, all at once. Beat all for 2 minutes. Bake in greased 9 x 13-inch pan for 25 to 35 minutes at 350°.
Cream sugar and butter. Add eggs, milk and bananas; mix well. Sift flour, soda and salt. Add these and chopped nuts to first mixture. Bake for 1 hour in well-greased loaf pan at 325°. Cool thoroughly before slicing.
In a large bowl, mix eggs, sugar, butter and milk. In a separate bowl, mix flour, orange slices, pecans and coconut. Combine both mixtures and pour into greased cake pan. Bake at 300° for 1 hour or until golden brown. Cool.
Peel and slice apples. Cook over medium-high heat. Add sugar and cinnamon to taste. Roll out 1 biscuit 1/8-inch thick. Spread 1 tablespoon margarine on top of biscuit. Put 1 tablespoon apples in middle biscuit. Fold over in 1/2. Seal with prongs of fork. Fry in hot oil until golden brown on both sides. Drain on paper towels. Sprinkle with powdered sugar.
Brown hamburger and onion. Add salt and chili powder to taste. Drain off excess fat. (Can be put in colander and run hot water over.) Add soup, catsup and mustard. Simmer.
Cut cheese up into small pieces and melt in microwave. Add Ro-Tel tomatoes and place back in microwave until cheese is completely melted. Serve with tortilla chips.
Press rolls in lightly greased pan. Bake at 350° for 7 to 10 minutes. Let cool. Cream the cream cheese, mayonnaise and salad dressing mix. Spread over cool crust. Chop red pepper, green pepper, broccoli and mushrooms. Put this on top of the cream cheese. Sprinkle cheese over the top. Use more if you wish. Refrigerate for 8 hours before serving.
Thaw dough as directed on package and let rise in warm place. Separate dough into halves. Grease hands and cookie sheet thoroughly. Spread dough out into a long rectangle. Brush inside of dough with egg and place pepperoni in a row down the middle of each loaf. Top with mozzarella cheese and fold one side over the mixture, then the other and press to seal. Fold ends and turn seam side down. Brush with beaten egg. Can put both loaves on same baking sheet. Bake at 350° for 20 - 25 minutes. Cool slightly and slice to serve.
Combine sugar, milk, salt and butter in saucepan; bring to a boil. Cook for 5 minutes, stirring constantly. Add remaining ingredients. Stir until chocolate is melted and ingredients are well blended. Pour into 2 buttered 9 x 9 x 2-inch pans. Chill until firm. Yields 4 pounds.
Put flour, 1/2 cup sugar into mixing bowl and blend. Cut in 1/2 cup butter until fine particles. Add 1 lightly beaten egg and toss to moisten. With hands, work mixture until dough forms. Lightly flour hands and press dough on bottom of 13 x 9-inch pan which has been lightly buttered. Spread a thin even coat of jam on the top. Cream together the 1/4 cup softened butter with remaining 1 cup sugar. Add remaining 3 eggs, 1 at a time and beating after each addition until light and creamy. Add coconut and mix well. Spread over jam. Bake at 350° for 30 to 35 minutes or until golden. Cool and cut into squares.
Slice cucumbers; add onions and peppers. Add salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours. Drain and combine remaining ingredients. Pour over cucumber mixture and heat to boiling. Place in hot jars and process in a hot water bath 10 minutes. Makes about 8 pints.
Mix all ingredients together and drop by heaping teaspoonfuls on greased sheet. Bake for 10 minutes at 375°.
In a bowl, combine pineapple, cranberry sauce and oranges. Fold in whipped topping and orange peel. Serve in lettuce leaves if desired; store leftovers in refrigerator.
Mix together butter, peanut butter, powdered sugar and graham crackers. Cover and cook in microwave for 2-3 minutes. Press in 9 x 13 inch pan.
Bring butter and corn syrup to a boil. Melt chocolate and add milk; bring to a boil. Add sugar and salt; stir until sugar dissolves. Bring to a boil and boil for 3 minutes. Beat until thick. Add nuts, if desired.
Pour sugar over rhubarb and let stand. Prepare cake mix according to package directions. Pour batter into a greased 9 x 13-inch baking pan. Sprinkle rhubarb/sugar mixture over cake. Drizzle whipping cream over top. Bake at 350° for 45 to 50 minutes. Cream and rhubarb sink to bottom to form custard. Let cool.
Cook first 4 ingredients over medium heat until sugar melts. Do not stir. After sugar is melted, cook until it reaches 234°. Remove from heat; add chocolate chips. Stir until melted, then add marshmallow cream and vanilla, stirring until all is mixed together. Add nuts. Butter a jelly roll pan and pour into and let set until it cools.
Pour into 3 greased loaf pans. Bake at 350° about 45 to 50 minutes or until done.
Heat oven to 275°. Place nuts in a large bowl and set aside. In small bowl, beat egg whites, juice, sugar, rind, cinnamon, ginger, allspice and salt. When well mixed, pour over nuts and toss until thoroughly coated. In a large shallow pan, spread nuts in a single layer so they do not touch. Bake, stirring every 15 minutes, until nuts are lightly browned and crispy, 45 to 55 minutes. Cool completely and store in an airtight container. Makes about 5 cups.
Put all ingredients together, mixing well. Cook in top of double boiler until thick. Let cool before spreading. Use with any white layer cake or lemon cake.
Combine the first 8 ingredients. Mix together the soups, salad dressing and Amaretto. Combine with chicken mixture.
Melt butter in sauce pan. Stir in marshmallows. Cook and stir over low heat til melted. Remove from heat; stir in cereal & pecans. Let cool just enough to handle with greased hands. Shape into trees or cones. Roll in green sugar. Looks really festive on a silver tray with powdered sugar dusted on them & the tray.
Mix pudding and milk with electric mixer until thickened. Add sour cream and Cool Whip (reserving enough Cool Whip to use as topping). Mix well. Layer wafers, bananas and mixture. Repeat. Top with remainder of Cool Whip.
Boil strawberry jello, water and crushed pineapple; let cool. After they have cooled, add Cool Whip, cottage cheese, nuts and strawberries. Mix well and pour into dish. Let chill well before serving.
Wash figs, using only firm figs with stems. Soak for 10 minutes in lime water (1 tablespoon air slaked lime to 1 gallon water). Drain. Soak in plain water for 10 minutes. Drain; let stand in salt water for 10 minutes (1 tablespoon salt to each gallon water). Drain well, but do not rinse.
In saucepan, brown beef and onion, cook until tender; stir to separate meat. Pour off excess fat. Stir in 3/4 cup cheese and remaining ingredients. Mix well. Spoon into 1 1/2-quart casserole dish; top with remaining cheese. Bake at 350° for 30 minutes. Serves 4 to 5.
Mix apple mixture well. Put in bottom crust. Dot with butter. Cover with top crust. Bake 40 to 45 minutes at 425°. Nice spicy flavor.
Cream the cheese; add potatoes, vanilla and salt, blending until smooth. Add powdered sugar, a little at a time, mixing well after each time. Add 1 cup coconut. Chill thoroughly. Roll into balls and then in a bowl of the rest of the coconut. Cover closely and chill 2 or more hours. Much better after mellowing!
Scoop ice cream into clear or colored glasses. Pour syrup over ice cream to taste. Add 7-Up or Sprite and top with cherry. Fun to make for parties and bridal or baby showers!
Mix all together. Put into unbaked pie shell. Cook for about 45 minutes at 350°.
Step One: Mix cake mix, melted butter and egg in mixing bowl. Spread in 9 x 13-inch ungreased cake pan. Bake at 300° for 15 minutes.
Dissolve jello in boiling water and cool slightly. Add sherbet and oranges, mixing well. Pour into a mold-sprayed with Pam. Great with poultry and for dessert.
Two rack ribs can be substituted for the crown roast. Tie each rack in a circle. Place bone tips up on rack in open shallow roasting pan, packing stuffing in center.
Blend shortening and dry ingredients. Beat other ingredients and add to dry, blending with a fork until moistened. Mold dough into 4 or 5 balls. Chill well (a must!) as dough is very soft. Dough keeps in refrigerator 3 days or may be frozen.
In casserole dish, mix all ingredients. Place in microwave 1 to 2 minutes until chips blend when stirred. Refrigerate until solid enough to cut into bars.
Measure fruit and juice after chopped. Use 1 1/2 times the amount of sugar. Put in large heavy pot and cook at 220° until thick, approximately 45 minutes. While still boiling, add Sure-Jell and put in jars. Seal. Makes 18 to 20 small 1/2 pint jars.
Mix soup with 1/2 cup water; pour over chicken. Sprinkle shredded cheese over mixture. Put stuffing mix on top. Drizzle melted butter over top. Bake 60 to 75 minutes at 350°.
Heat oven to 350°. Grease bottom of a 9 x 5 x 3-inch loaf pan. Mix sugar and margarine in a 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into pan. Bake until a wooden toothpick inserted in center comes out clean, 55 to 60 minutes. Cool 5 minutes. Loosen sides of loaf from pan and remove. Cool completely before slicing.
Cook broccoli according to package directions; drain. Melt butter. Saute celery and onion until clear. Combine broccoli, vegetables, rice, cheese and mushroom soup; blend well. Pour into a 2-quart baking dish. Bake at 350° for 20 minutes. Yields 8 servings.
Soak raisins with baking soda in 2 1/2 cups boiling water for a few hours.
Mix ingredients in order given. Form into a loaf and place in 9 x 13-inch pan or into bread pan. Bake for 1 hour at 350°. Cool slightly and slice for sandwiches, if desired.
Coat skillet with olive oil. Lightly brown pork chops on both sides; remove from pan. Saute onion, pepper and minced garlic in skillet. Add additional olive oil if necessary. Return chops to skillet, spooning onion mixture over pork chops. Pour tomato sauce over chops. Fill tomato sauce can 1/2 to 3/4 full of water and pour over chops. Sprinkle salt, pepper and oregano over mixture. Gently stir mixture with fork. Bring to a gentle boil. Lower temperature to simmer and cover. Cook, covered, on low for 25 to 30 minutes.
Mix all ingredients together and drop by tablespoon or scoop onto greased (Pam spray) pan on cookie sheet. Bake at 375° for 12 minutes or until light brown. Cool on rack.
Saute onions, pepper and oleo. Cook spaghetti in 1 1/2 quarts chicken broth. Add remaining ingredients. Cook in oven 20 to 30 minutes at 350°.
Blend dry ingredients; add liquids. Cook slowly until thick, stirring constantly. Yields 2 cups. Great with sandwiches or beside meat.
Preheat oven to 375°. Melt oleo. Mix the creamed corn, whole corn and melted oleo. Add sour cream and corn bread mix. Stir well. Pour into greased casserole dish. Sprinkle with Cheddar cheese. Bake for 45 minutes.
Cover green beans with white vinegar and water. Add canning salt to each quart of beans. Cook until beans change color or as long as you want. Fill each quart of beans with the water they were cooked in. Seal them.
Cook bacon in a large skillet until crispy. Remove bacon. In drippings, saute onion until soft. Add cabbage and toss. Add rest of ingredients. Reduce heat to low. Cover and cook until cabbage is glazed, about 1 1/2 hours. Stir occasionally. Put bacon in and stir. Makes 6 to 8 servings.
Boil chicken in large pot with 4 chicken bouillon cubes. Add sage and poultry seasoning. Add chopped onions to broth. Boil until tender; cut into bite-size pieces. Place chicken on bottom of 9 x 13-inch pan. Cook about 12 to 16 ounces of stuffing. Place on top of chicken. Take 2 cans of cream of chicken soup with 2 cans of broth from pan. Pour soup over chicken and stuffing layer. Bake at 350° covered with foil, shiny side down. Bake for 1 hour.
Preheat oven to 450°. Mix all ingredients together. Bake 20 minutes or until bubbly.
Recipe can be cut in half. Beat for 15 to 20 minutes at medium speed.
Mix together lemonade concentrate, Eagle Brand milk and Cool Whip. Put into shell and cover or edge with whipped cream. Grate some lemon peel over the top. Keep refrigerated.
Prepare 2 crust pie as directed on package. Blend sugar, flour, cinnamon and salt. Stir into apples until well coated. Pour mixture into pie crust. Dot with butter. Cover with top crust, seal, flute and slit top. Bake at 425° for 10 minutes. Reduce heat and bake at 350° for 30 minutes longer.
Remove labels from cans and place the unopened cans in a deep boiler and completely cover them with water. Boil these unopened cans for 3 hours, adding hot water as needed to keep cans covered. Be careful to keep cans covered with water the entire cooking time. After 3 hours, remove cans from boiler and open while hot, being careful not to burn yourself. Ice cake with hot mixture.
Grind cranberries and apples in food processor. Stir in sugar and let stand 1/2 hour. Fold fruit mixture, nuts and marshmallows in whipped cream. Spoon into a 9 x 13-inch pan and wrap in foil to freeze. To serve, unwrap and cut into squares.
Boil dates and milk until thick and spreadable. Add nuts. Spread on crackers. Bake in a 300° oven for 5 minutes, no longer. Cool and spread with sour cream frosting. These go fast at our bazaar!
There are two basic smoking methods - hot smoking, in which the game is exposed to more direct, 120° to 180° temperature and cold smoking, the method most often used for fish. In cold smoking, smoke is directed to the fish from a separate heat source. What's needed is a 70° to 90° smoking temperature for up to 36 hours. The easier of the 2 methods, hot smoking, takes 6 to 8 hours, depending on the smoker and the size and amount of fish or game. For hot smoking, the heat source needs to be 14 to 21 inches from the smoking racks.
Whisk curry powder, applesauce, white wine, lemon juice and orange juice together and refrigerate to chill thoroughly. At serving time, whip the cream and cut the apple into thin slices. Ladle soup into bowls and garnish with whipped cream and apple slices. Serves 4.
Mix chocolate, sugar and flour. Add milk, beaten egg yolks, butter and vanilla. Cook over medium heat until thickened, stirring often. Pour into browned pie shell. Top with meringue; brown in a 350° oven. Makes 1 pie.
Use a square dish or mold. Mix Jell-O and water. Fold in everything but the sour cream. Put half the mixture in a mold and let set until firm. Spread with sour cream. Gently spread on remaining mixture. Chill until firm. Makes 10 to 12 servings.
Bake pizza crust; cool. Mix mayonnaise, cream cheese and dressing mix and spread on top of pizza crust. Add vegetable toppings and refrigerate at least 1 hour before serving. Topping suggestions include shredded Cheddar cheese, chopped green onion, chopped broccoli florets, shredded carrots, sliced black olives, bacon bits and jalapeno peppers.
Saute onions, celery and peppers in oil for 10 minutes, stirring often. Add garlic and cook 2 more minutes. Add crushed tomatoes, tomato puree, sweet basil, oregano leaves, bay leaf and sugar and add salt to taste. Simmer, uncovered, for 2 hours.
Preheat oven to 300°. Mix together thoroughly the margarine, sugar and eggs. Add sour cream. Sift flour, salt and baking powder together; add to creamed mixture. Add vanilla. Mix nuts, cinnamon and powdered sugar together; set aside. Pour 1/2 batter into lightly greased 10-inch Bundt pan. Sprinkle 1/2 the nut mixture over this. Add remaining batter, then remaining nut mixture on top. Increase oven temperature to 350°. Bake for 1 hour and 20 minutes. Let cool slightly. Invert onto dish. Sprinkle top with powdered sugar.
Mix apple pie mix, brown sugar, cinnamon and nuts. Put mixture in pie crust. Mix instant vanilla pudding, milk and Cool Whip. Spread over pie and refrigerate.
Arrange tamales in 9 X 13 pan; pour chili on top. Add onions and olives. Bake one hour at 350°. Add cheese and chips on top during the last 15 minutes.
Combine first 4 ingredients. Separate biscuits into thirds (layers). Place on greased cookie sheet. Spread with mixture; top with a water chestnut. Sprinkle with Parmesan cheese. Bake at 400° for 10 to 12 minutes. Makes 24 to 30 servings.
Grind clear meat and pork steak together. Mix eggs, milk and cracker crumbs together with hands. Heat remaining ingredients to pour over ham fingers ad you place in oven. You can mix this together and form like small sausages or fingers the night before, as it takes a little time to form them.
Mix pineapple and juice with instant pudding powder. (Be sure pudding is instant.) Add drained fruit cocktail, Mandarin oranges and marshmallows.
Mix rice, soup, chicken and peas together. Mix 1/2 cheese into rice mixture. Pour into casserole dish. Sprinkle remaining cheese on top, then cover with crushed crackers. Bake at 350° for 30 to 40 minutes. Serves 6.
Cook chicken breasts and debone. Cut into pieces. Brown hamburger and drain. Mix all ingredients and cook in crock-pot 6 to 8 hours on low.
Slice squash thin. Chop onions and bell peppers. Alternate vegetables with salt. Let stand 3 hours; drain. Boil liquids and spices a little. Add vegetables and just heat. Spoon into jars and seal.
Butter an 8 x 8 x 2-inch pan or 9 x 9 x 2-inch pan. In 1 1/2-quart saucepan, combine sugar and milk. Heat to boiling, stirring constantly. Boil 5 minutes, counting time from when boiling is reached. Remove from heat; stir in butter and chocolate chips until well blended. Stir in vanilla and walnuts. Beat 1 minute. Pour into buttered pan. Refrigerate until hardened. Cut into squares.
Thaw and drain vegetables. Add soup, 1/2 of cheese, sour cream, pepper, pimentos and 1/2 can of onion rings. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 more minutes. This is really good and easy.
Beat cheese and condensed milk until fluffy. Add lemon juice, vanilla and cocoa. Pour into chocolate pie crust. Let stand in refrigerator at least 1 hour before serving. Can be frozen for future use.
Season short ribs. Let stand for 2 hours or overnight. In roasting pan, place onions and celery leaves first and place the short ribs on top. Bake at 250° for 5 to 6 hours. Pour fat off. Serve dressed with favorite dressing.
Heat oven to 350°. Grease bottom only of 9 x 5-inch or 8 x 4-inch loaf pan. In a large bowl beat sugar and margarine until light and fluffy. Beat in eggs and blend in bananas, milk and vanilla. Lightly spoon flour into measuring cup; level off. In a small bowl, combine flour, nuts, soda and salt; mix well. Add to banana mixture; stir just until dry ingredients are moistened. Pour into greased pan. Bake at 350° for 50 to 60 minutes or until done. Remove. Cool on wire rack. Wrap tightly and store in refrigerator.
Cream butter and sugar. Add water and vanilla; mix. Blend in flour, then nuts. Shape into balls and roll in powdered sugar. Place on ungreased cookie sheet. Bake at 325° for 20 minutes.
Let come to a boil and put in 2 quarts of strawberries. Let boil 20 minutes. After coming to a boiling point, seal in hot jars.
Beat oil and sugar together well. Add remaining ingredients. Bake at 350° for 35 minutes in a 9 x 12-inch greased pan.
Mix first four ingredients in a large bowl. Pour in boiling water. Stir until well mixed. Beat eggs and milk in a small bowl. Add to cornmeal mixture, stirring until smooth. Pour into greased 9 x 13-inch baking pan. Bake at 325° for 1 hour.
Pour crushed chips into large baking dish. Mix first 5 ingredients and top with cheese. Bake at 375° until cheese is bubbly.
Cook rice and broccoli separately. Drain each. To hot rice, add Cheez Whiz, soup, milk and broccoli. Bake at 350° for 30 minutes.
Spray a skillet with cooking oil spray. Heat 1 minute. Cook half of the beef until browned, stirring often. Remove and set aside. Remove skillet from heat; spray with cooking spray. Repeat with remaining beef. Remove skillet from heat; spray with cooking spray. Cook red or green peppers and onion with garlic and crushed red peppers until tender, stirring often. Stir in gravy. Heat to boiling. Return beef to skillet. Cover; cook over low heat for 5 minutes. Serve over rice.
Melt butter. Add onions and cook. Stir in flour. Add broth, noodles, celery and seasonings. Cook until tender. Add corn, milk, pimento and turkey. Heat, but do not boil. Delicious and a great way to use leftover turkey.
Brown sausage and add to melted cheese in crock-pot. Add scallions and tomatoes. Simmer until thick.