HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Roll out the pastry and use to line a 9-inch tart pan or individual tart pans. Bake the crust partially, until the pastry looks dry but is still very pale. Cool completely before filling. Reduce the temperature to 350°.
Add enough water to cook sweet potatoes like Irish potatoes. Cook until fork comes out easy and drain. Add oleo and sugar. Cook slow until syrupy. Keep fire low so it doesn't stick; if need, add more sugar to taste.
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 9 x 13-inch baking dish.
Chop water chestnuts finely. Thaw spinach. (It does great in microwave, with 1/2 cup water, on High for 3 to 5 minutes.) Drain spinach on paper towels and pat dry. Mix all ingredients together. Place in fridge for at least 1 hour.
Preheat oven to 350°. Put nuts and coconut in bottom of greased 9 x 13-inch pan. Mix cake as directed on package. Pour over nuts and coconut. Mix cream cheese and melted margarine and powdered sugar. Pour or spoon over cake mix. Bake for 30 to 35 minutes until done.
Boil potatoes and dice. Place in bowl with celery, onion, pickle and chopped hard-boiled eggs. Fry bacon; drain. In bacon drippings, add vinegar, sugar and eggs. Cook over low heat until thickened. Pour over potatoes while hot. Garnish with crumbled bacon.
Combine cornbread mix and pepper. Add milk, eggs and oil. Mix well. Insert wooden skewer in one end of each frankfurter. Coat with additional flour; dip into corn meal batter. Fry a few at a time in deep hot oil (375°) until golden brown. Drain on absorbent paper. Yields 8 to 10 servings.
*To toast almonds, spread almonds evenly on cookie sheet. Bake at 375° for 5 to 10 minutes until golden brown or spread in thin layer on microwave-safe pie pan. Microwave on High for 1 1/2 to 2 minutes or until golden brown, stirring after 1 minute.
Cut breasts in bite-size pieces. Marinate in mixture of onions, egg, soy sauce, salt and pepper for at least 1 hour (longer will not hurt). Flour and deep fry.
Cook broccoli and drain. Combine soup, sour cream, onion, salt, pepper and carrots. Add broccoli and mix with electric mixer. Place melted butter or margarine in casserole dish. Pour in mixture. Sprinkle herb stuffing mix over top. Bake in 350° oven for about 25 minutes.
Soak beans overnight in enough water to cover with 2 tablespoons salt. Cook according to package directions or in pressure cooker (35 minutes). Combine rest of ingredients in pressure cooker and cook 7 minutes or cook on simmer until vegetables are tender. Remove bay leaves. Combine cooked beans and cooked vegetables and heat thoroughly. (Beans and vegetables may be cooked together in regular pot.)
Cut meat into 3/4-inch cubes. In casserole stir together beef, onions, celery, garlic, bay leaf, bouillon, thyme, sugar, pepper and 1 1/2 cups water. Microcook, covered, on High for 5 minutes. Microcook, covered, on 50% power for 20 minutes. Stir in zucchini and green pepepr. Microcook on medium for 20 minutes until meat and vegetables are tender. Stir together cornstarch and water. Stir into meat mixture. Cook, uncovered, on High for 3 minutes. Cook 2 minutes longer on medium.
Bring potatoes, water, onions and celery to a boil. Reduce heat to low and cook 15 minutes. Add milk and cook on high to almost boil. Mix flour, egg, salt and pepper. Stir in flour mixture and add butter. Reduce to low heat and cook 10 to 15 minutes.
Combine meat, green pepper, celery and onion in skillet; cook until meat is browned. Add remaining ingredients; simmer for 35 minutes. Serve hot on buns.
Preheat oven to 375°. Mix cake mix, oatmeal, brown sugar and nuts in bowl. Add egg and oil; mix. Press half of dough into greased and floured pan (9 x 13-inch). Pour on ice cream topping. Crumble remaining mixture on top. Bake at 375° for 30 minutes.
Place beans in 1 inch of salted water. Heat to boiling. Cook, uncovered, 5 minutes. Cover and cook until tender, 10 to 15 minutes, for whole or cut beans; 5 to 10 minutes for French-style. Drain.
Drain beans and place in baking dish. Combine milk, soup and mushrooms and add to beans. Sprinkle with crackers. Cover and bake at 350° for 1 hour.
Mix 2 cups drained juice with pudding; bring to a boil, stirring constantly. Cool. Mix with other ingredients, except add bananas shortly before serving. Chill before adding bananas. May be done ahead. Makes 6 to 8 servings.
Preheat oven to 350°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Stir in oats, cocoa and chocolate chips. Mix well. Drop by teaspoon on ungreased cookie sheet and bake for 10 minutes. Makes about 4 dozen.
Slice apples thin. Place in well buttered 10-inch pie plate. Cover with 1/4 cup sugar. Cream butter and rest of sugar (1/2 cup) and beaten egg. Sift dry ingredients together. Add to creamed mixture. Spread over apples. Bake at 350° for 45 minutes.
Bring to boil the vinegar, 1/2 cup water, sugar, celery seed and mustard seed. Let get cold. Make a brine of 2 cups water and salt. Soak cabbage and pepper in brine for half hour. Drain off brine, pressing to remove most of brine. Add to vinegar mixture with celery. Add salt to taste. Stir well and store in refrigerator. Use as needed. Will keep well for 3 to 6 months.
Cook butterscotch pudding as directed on package. When it comes to a boil, take off heat and add chocolate bits. Stir until dissolved and smooth. Pour into baked pie shell. Top with Cool Whip.
Drain spinach; remove excess water with paper towel. Mix remaining ingredients. Beat if refrigerated overnight. All your friends will ask for this recipe.
Sift dry ingredients together. Add Wesson oil, buttermilk and eggs. Mix well, then add prunes and nuts. Mix well. Pour in two 8-inch round pans or 1 long pan, 9 x 13-inches. Bake 30 to 40 minutes.
Mix all ingredients together and pour into greased and floured Bundt pan. Bake at 350° for 50 to 60 minutes. Test for doneness. While still hot and in pan, poke the cake with fork, the more holes the better, and slowly drizzle glaze over it.
In a small saucepan melt 1 tablespoon butter. Stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar. Heat and stir until bubbly. Reduce heat and add sour cream. Stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans; spread into a greased 1 1/2-quart baking dish. Sprinkle cheese evenly over top. Sprinkle with cornflakes mixture. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6 to 8 servings.
Cook macaroni; drain and rinse in cold water. Combine soup, milk, onion, pimento, green pepper and black pepper. Place over low heat, adding cheese, and stirring occasionally until the cheese is melted. Mix macaroni and tuna in a 1 1/2-quart casserole dish. Blend in cheese sauce. Bake at 325° for 20 minutes. Can add vegetable for a complete meal.
Pat steaks dry on paper towels; season both sides with salt and pepper. In a heavy skillet over medium-high heat, heat 1 tablespoon butter or margarine and oil. When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness. Using tongs, turn steaks every minute during cooking.
Place oil in a saucepan and bring to a frying temperature. Add onions and cook until soft, but not browned. Add broccoli and stir until hot, but not cooked. Mix soup and milk together. Add to mixture. Add rice. Cook and stir until hot and mixed. Place in a 2-quart casserole dish, greased with margarine. Sprinkle cheese on top. Bake 35 to 40 minutes at 350°.
Mix all ingredients together and pour into greased cracker crumb lined 13 x 9-inch baking dish. Top with more cracker crumbs or cheese, if desired. Bake at 350° for 45 minutes.
In heavy saucepan over low heat, melt chips with milk, sweetened condensed milk, instant coffee dissolved in water and vanilla. Remove from heat and stir in nuts. Spread evenly in aluminum foil-lined 8 or 9-inch square pan. Chill 3 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store in refrigerator. Makes about 2 pounds.
Blend sugar and potatoes together with mixer. Add eggs, one at a time, beating well after each one. Add remaining ingredients and pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes.
Pour peaches in a pie plate and sprinkle with lemon juice. In separate bowl, mix together self-rising flour and sugar, then add whipped egg to dry ingredients. Mix to make it fluffy and crumbly. Pour over peaches, then pour melted butter over pan. Bake at 350° for 25 to 30 minutes or until golden brown. Remove from oven and sprinkle with cinnamon liberally. Serve hot with ice cream or Cool Whip.
Slice biscuits into quarters. Mix sugar and cinnamon. Roll biscuits in sugar mixture. Mix margarine and brown sugar. Put biscuits into Bundt pan. Pour margarine mixture over biscuits. Bake at 350° for 30 minutes. Immediately invert onto plate.
Rub butter into flour until it is like bread crumbs. Stir in sugar and spice. Press half of mixture into a 7-inch cake tin. Spread mincemeat sparingly over and cover remaining mixture of flour. Press down gently but firmly. Bake 30 minutes at 400° until light brown. Sprinkle with sugar. Cut while still warm. Use hot or cold. Freezes well.
Preheat oven to 450°. In large bowl add all ingredients. Mix until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. Makes about 8 servings.
Preheat oven to 400°. In 10-inch skillet over medium heat, cook beef and chili powder until beef is browned. Spoon off fat. Stir in soup, pepper, corn, salsa and water. Heat to boiling. Reduce heat to low. Cover and cook 5 minutes. Pour into 2-quart casserole. Prepare corn muffin according to package. Spoon evenly over soup mixture. Bake 25 minutes or until wooden toothpick inserted in center comes out clean. Makes 6 servings.
In a large bowl mix zucchini, mango and onion. In another bowl, mix sugar, vinegar, salt and celery salt. Pour over zucchini mixture and store in refrigerator 4 to 5 days. Stir once a day. Then put in containers and freeze.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with a wire whisk until smooth. Stir in 1 1/2 cups of Cool Whip. Spread over bottom of crust.
Peel onion and cut into 1/4-inch slices. Separate to form rings. Place in bowl and cover with milk. Let stand at least 15 minutes. Drain, keeping 3/4 cup of the milk. Place pancake mix, paprika and milk (3/4 cup) into bowl. Beat with rotary beater for 2 minutes. Dip onion rings into batter; drain. Fry in hot deep fat (375°) for 2 to 3 minutes. Drain on paper towels. If batter becomes too thick, add a little more milk.
In large saucepan combine first 7 ingredients and bring to a boil. Reduce heat and cover; simmer until vegetables are tender. Add ham. In another pan melt margarine and stir in flour until smooth. Gradually add milk and cook. Stir until thickened. Stir in cheese until melted then add to soup. This is a delicious soup. Serve with cornbread and salad.
Cook macaroni as box directs. Drain well. Combine mayonnaise, milk, pickle relish and lemon juice. Chill for 1 hour.
Bring to a boil the milk, butter, sugar and vanilla. Add farina and stir well. Remove from heat. Add Ricotta and eggs and stir well. Grease a small roasting pan or 9 x 13-inch pan. Pour into pan and sprinkle with cinnamon. Bake 30 minutes at 350°.
Place ground beef and vegetables in large skillet; brown and drain. Add spices and place in 2 1/2-quart casserole dish. Meanwhile, prepare and cook potatoes. Mash and whip potatoes. Add milk and butter and spoon on top of casserole in a decorative manner. Sprinkle top with cheese. Bake uncovered at 400° until top browns slightly.
Brown beef, then add onion, peppers and cheese. Add undiluted soup. Sift together meal, salt and combine with beaten eggs, buttermilk, oil and corn. Pour half of bread mixture in deep greased baking dish. Add meat mixture and top with remaining bread mixture. Bake for 45 minutes at 350°.
Preheat oven to 375°. Place crescent roll dough in bottom of an ungreased pizza pan. Press to seal edges together. Bake 8 to 10 minutes. Set aside to cool.
In a saucepan, bring sugar and water to a boil, stirring constantly. Remove from the heat. Immediately stir in gelatin until dissolved. Chill until mixture is the consistency of unbeaten egg whites. Fold in the cranberries, apples, oranges and pecans. Spoon into oiled individual salad molds, a 6 1/2-cup ring mold or an 11 x 7 x 2-inch dish. Chill until firm. If desired, serve on lettuce leaves and top with a dollop of mayonnaise. Yields 12 to 15 servings.
Mix all ingredients over one 8 or 9-inch round or square cake layer. Place under preheated broiler for about 1 minute, watching carefully, until bubbly and lightly browned.
Mix and flatten flour, butter and nuts into bottom of a baking pan. Bake at 350° until lightly browned. Allow to cool.
Form hunks of bread dough into 3-inch rounds and fry in butter until golden brown. Sprinkle with cinnamon sugar and serve warm.
Drain peas thoroughly. Place in casserole dish. Stir in nuts. Chop the pimento and add. Cover this with the soup mixture. Top with a layer of fine bread crumbs and sprinkle with cheese. Bake in an oven at 325° to 350° for 10 to 15 minutes. Serve while hot.
Slice tomatoes about 1/8-inch thick. Roll in flour seasoned with salt and pepper. Fry bacon until crisp. Remove bacon from pan and fry tomatoes until golden on both sides. Turn down heat and cook low until soft on inside.
Get a large enough pot to fry your whole turkey in at one time. Get the oil good and hot. Inject your bird with the Italian seasoning. You can use a baster for this. Fry the turkey at 4 minutes per pound. Best thing you ever ate.
Put ingredients in crock-pot. Stir well. Cook for 2 hours at 200° until warm.
Cream all ingredients except shrimp and celery. Add shrimp and celery. Mix and chill thoroughly.
Blend margarine and sugar. Add flour with eggs, one at a time. Mix well. Place in greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Mix all ingredients together. Drop by level tablespoons onto greased cookie sheet. Bake for 8 to 10 minutes or until brown. Makes 4 dozen small cookies.
Pour melted margarine into 8-inch cake pan. Add celery seed, dill weed and onion salt. Spread on bottom of cake pan. Cut biscuits into quarters and place in pan. Sprinkle with Parmesan cheese. Bake at 425° for 12 to 15 minutes.
Cook broccoli and drain. Add other ingredients. Put in casserole and top with crushed crackers and 4 tablespoons butter. Bake at 350° for 30 minutes.
Brown hamburger. Bake in oven at 350° for 1 hour. Stir after 1/2 hour.
Mix all together and bake in a 300° oven for 1 1/2 hours. This will make 2 large loaf pans.
Take a slice of ham, spread with cream cheese. Put 1 pickle spear and 1/2 slice green onion on ham with cream cheese and roll closed. Slice into bite size pieces. Great.
Cook corn bread according to package directions. Crumble. Add onion, bell pepper, tomatoes and cheese. Stir well. Add Miracle Whip. Stir well.
Preheat oven to 400°. Open biscuits and divide each biscuit into 4 pieces. Roll each piece and spread a layer of cheese. Top each piece and spread layer of cheese and top with pecan half. Pull dough up around cheese and pecan, pressing together to form a ball. Place on baking sheet and bake 10 to 12 minutes at 400°. Cool on rack.
Boil chicken breasts; debone and set aside. Stir in 1 can cream of celery soup in chicken broth. Cook noodles slow until tender and drain. Add noodles and chicken to chicken broth. Add cheese, a little at a time, until cheese is melted. Add salt and pepper to taste.
Combine first 4 ingredients. Put in baking dish. Bake at 350° for 15 minutes or until golden brown. Cool!
Cream together. Chill for 1 hour. Roll into 1 inch balls, roll in sugar. Place on ungreased cookie sheet. Bake for 8 to 10 minutes at 375°.
Preheat oven to 350°. In a large saucepan, bring apples, raisins and apple juice concentrate to a boil over medium heat. Cook until apples are soft (about 3 to 5 minutes). Let cool to room temperature. In another saucepan, boil milk and add vanilla and spices. Combine milk with cooked apples and fold in egg whites. Add bread pieces to mixture and fold until mixed evenly.
Brown chicken in oil. Sprinkle with salt, pepper and oregano. Remove from pan and sear garlic, then mushrooms. After this is done, put chicken back in pan (Dutch oven preferably). Pour tomatoes over. Stir thoroughly. Cover and simmer 30 minutes. Uncover and cook, until chicken is done.
Boil chicken in water so you will have about 4 1/2 to 5 cups broth. Take chicken out when cooked. Cook rice in broth. Cook broccoli until tender in a large casserole. Combine soups, cheese (diced), broccoli, rice and chicken (diced) in casserole dish. Bake 30 minutes in oven at 350° or 15 minutes in microwave or until cheese is melted. Stir and serve.
Heat oven to 350°. Toast the bread on both sides until crisp, but not golden, about 7 to 8 minutes. Rub the rounds with garlic; brush with oil and sprinkle with a thin layer of cheese and toast another 7 to 8 minutes or until cheese is melted. Serve immediately.
First Layer: Mix 2 cups graham cracker crumbs and 1 stick margarine at room temperature. Put in a 13 x 9-inch pan. (Do not bake.)
Put milk in a bowl. Dip Oreo cookies in milk. Place a layer on bottom of pan or dish. Spread a layer of Cool Whip on top. Repeat to make 2 layers. Cover and chill overnight.
In small saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Simmer, uncovered, stirring often until slightly thickened. Turn into hot, sterilized wide-mouth bottles or jars; cover tightly. Use as basting sauce for pork or beef. Keeps refrigerated up to 4 weeks. Makes 2 1/2 cups.
Preheat oven to 350°. Place chicken in a 13 x 9-inch baking dish. Bake 30 minutes. Pour fat from baking dish. Discard. Season with salt and pepper. Drain juice from pineapple, reserving juice. Combine 1/2 cup pineapple juice, honey, ketchup, soy sauce, oil, cashews, celery and garlic. Pour juice mixture over chicken. Cover tightly with foil. Bake 30 minutes. Turn chicken over and bake, uncovered, 15 to 20 minutes or until tender. Top chicken with pineapple slices. Bake 5 minutes or until pineapple is warmed through. Serve hot over rice. Makes 3 to 4 servings.
Beat margarine and sugar until light and fluffy; beat in egg, peanut butter and vanilla. Add dry ingredients and pumpkin. Bake in an 8 x 8-inch pan at 350° for 1/2 hour.
Combine ground beef, onion, salt and 1/4 teaspoon oregano. Shape into 4 patties, rising the edge 1/4 inch to form a center well. In baking dish, arrange patties. Heat 5 1/2 minutes; drain. Fill center well with spaghetti sauce. Sprinkle with oregano; heat 1 to 2 minutes. Top with cheese. Let stand, covered, 4 minutes before serving. Yields 4 servings.
Mix the first 4 ingredients and turn into shallow baking dish. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes. Serve with party rye as a hot spread.
Mix all ingredients together. Dip meat into dressing. Press into coating. Microwave on 70% for 7 to 11 minutes.
Toss together spinach, endive, jicama and onion rings. Blend dressing and soy sauce. Pour over salad and toss. Serve at once. Serves 4.
Spread ice cream over crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. Thirty minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.
Mix all ingredients together. Roll into small balls and mash with a fork. Bake at 350° on ungreased cookie sheet until brown on bottom, about 15 minutes.
Simmer 1/2 hour. Add 3 tablespoons chopped ham and simmer 1/2 hour more.
Remove excess fat from roast, score roast all over with 3/4 inch squares, 1/2 inch deep. Rub in seasonings. Sear roast on all sides in oil. Place in crock pot, cover with chili sauce and Coke. Cook 6 hours on high or 9 hours on low setting. If you prefer, roast can be cooked in 350° oven, covered, for 3-1/2 hours.
Cut hard-cooked eggs in halves. Slip out yolks. Mash with a fork and mix in rest of ingredients. Refill whites with egg yolk mixture, heaping it up lightly.
Cream the butter and sugar well. Add remaining ingredients. Mix well and place on greased baking sheet in rough mounds. Bake at 350° for 15 minutes or until barely tinged brown. Cool for 15 minutes and dredge in confectioners sugar.
Brown ground beef and drain. Mix beef, mushrooms and two-thirds of onion in 2-quart casserole dish. Heat soup. Stir in 1/2 cup sour cream. Pour over meat. Cut biscuits in half. Arrange cut side down around edge. Add remaining onion in center. Mix remaining sour cream, egg, celery seed and salt. Pour this over biscuits. Bake at 375° for 25 to 30 minutes.
Heat oven to 350°. Brown pork chops in hot oil. Place apple slices in greased baking dish. Sprinkle with sugar and cinnamon. Dot with butter. Top with pork chops. Cover and bake 1 1/2 hours. Makes six servings.
Saute garlic in small amount of olive oil for 2 to 3 minutes. Add puree, paste and 1 1/2 puree cans of water. Brown turkey; use Pam or turkey will stick to pan. Drain and add turkey to sauce. Brown sausage; drain and add to sauce. Add bay leaves, basil and salt and pepper to taste. Cook for 2 hours.
Sift dry ingredients together in bowl. Beat eggs in separate bowl; add milk and butter. Add to dry ingredients. Stir until just mixed. Batter should be lumpy. Fill greased muffin tins 2/3 full. Bake at 425° for 25 minutes.
Combine first 10 ingredients, boil, uncovered, 30 minutes. Stir in turkey and peas. Simmer 15 minutes.
Tear bread into bite-size pieces and place in 9 x 13-inch casserole dish. Crumble sausage; cook and drain. Spread sausage or ham over bread. Add mushrooms and top with grated Cheddar cheese.
In a food processor or blender, combine seasonings, 1/4 cup oil, vinegar, egg and lemon juice. Process for 2 minutes or so. Slowly add remaining oil, teaspoon by teaspoon, blending until oil is used. Blend in boiling water. Add NutraSweet. makes 1 1/4 cups.
Heat 2 inches deep oil to 375°. Combine corn meal mix, milk, egg and onion; mix well. Drop by rounded teaspoonfuls into hot oil, frying only a few at a time until golden brown. Drain on absorbent paper. Makes about 2 dozen.
Cook first three ingredients until rhubarb is done. Set off stove and add the jello. Put into jars and seal.
Combine sugar and shortening with a spoon. Add eggs, milk and vanilla. Mix well. Add flour, soda and salt gradually, mixing well. Stir in oats, chips and nuts. Mix well. Refrigerate 15 to 30 minutes or until dough handles easily. (If you are in a hurry, spray your hands with cooking spray and shape.) Shape dough into 1 1/4-inch balls. Place 2 inches apart on greased baking sheet. Flatten with a glass bottom. Bake at 350° until brown around the edges. Bake 12 minutes for crisp cookies, 10 minutes for soft. Remove; cool and store airtight. Makes 4 to 5 dozen.
Cream sugar and Crisco. Add eggs, one at a time. Add flour and buttermilk alternately to other mixture. Bake in tube or Bundt pan in 350° oven for 1 hour. Cook until top is good and brown.
Melt 1 stick butter and 16 large marshmallows in large saucepan. When melted, and thoroughly blended, add vanilla flavoring and blend in green food coloring. Gradually add corn flakes and stir until thoroughly covered. While still hot, place 3 cinnamon candies on top of each cookie which have been dropped by tablespoon on wax paper.
Heat oven to 350°. Lightly oil 8-inch square pan. Combine walnuts, brown sugar and cinnamon in small bowl; set aside. Combine flour, sugar, salt, baking powder and soda in another bowl and mix to blend. Combine oil, buttermilk, egg and vanilla in third bowl. Then add to dry ingredients. Stir just to combine. Do not overmix.
In a large saucepan, combine potatoes, water, celery, carrots, onions, salt and parsley flakes. Mix well. Cover and simmer 20 minutes or until vegetables are tender. Add milk to can of soup; blend well. Pour over vegetables; add cheese. Bring to boil until cheese melts. Serves 6 to 8.