HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and mushrooms in butter for 1 to 2 minutes. Remove from heat. Stir in flour. Add chicken broth and pumpkin. Bring to boiling. Reduce heat and simmer for 20 minutes. Add light cream, honey, nutmeg, salt and pepper to taste. Heat through and serve. Serve in small, hollowed out pumpkins for an added touch. Sprinkle top with a little nutmeg and top with a small sprig of parsley or fresh chives.
Mix all ingredients and put into a marinating container. Add pork and refrigerate. Marinate at least 3 hours.
Preheat oven to 350°. Roast sesame seeds, sunflower seeds and almonds approximately 15 minutes, or until lightly browned. Tear lettuce into bite size pieces and add seed mixture. Toss with your favorite Italian dressing. Serves 6.
Brown beef and drain. Stir in seasoning and pour into casserole lined with chips. Pour in tomatoes and meat mixture; top with cheese. Heat at 350° for 15 minutes.
Brown turkey, onion and green pepper until meat is no longer pink. Drain meat, onion and pepper. Combine all ingredients and simmer.
Heat oven to 350 degrees. Mix ground beef, onion soup mix, milk and egg. Press firmly in ungreased loaf pan 8 1/2 x 4 1/2 x 2 1/2 inches. Loosen edges with a spatula.
Sift together flour, baking powder and salt. Set aside. Beat egg whites until stiff. Set aside. Cream shortening and sugar; add well beaten egg yolks. To this, add alternately the flour mixture and the milk. Fold in egg whites and vanilla. Add floured blueberries. Use a 9 x 9-inch pan or a tube pan, either should be greased and floured. Sprinkle batter with sugar for a topping. Bake at 350° for 45 to 50 minutes. Very good.
Preheat oven to 400°. Grease a 9 x 13-inch pan. Slice bread into 1 1/2-inch slices. Place bread tightly together in one layer. Beat eggs lightly. Add 1/4 cup sugar and vanilla. Pour half of mixture over bread. Peel apples, slice and place on bread. Pour remaining egg mixture over apples. Mix remaining sugar and cinnamon; sprinkle evenly over apples. Dot with butter. Bake for 35 minutes. Cool for 5 to 10 minutes before serving. Serve with maple syrup.
In mixing bowl sift together dry flour mixture from cake mix and spices. Prepare and bake cake according to package directions. After cool, remove from pan; cut into 1-inch slices. Serve with Maple Fluff Topping.
Cook peeled potatoes in boiling salted water until tender. Drain and mash potatoes until smooth (no lumps). Add remaining ingredients; beat until light and fluffy. Cool. Cover and place in refrigerator. May be used any time within 2 weeks.
Cook together butter, sugar, salt and sorghum molasses. Cook to hard crack stage. Remove from heat and add baking soda. Mix and pour over popped corn.
Cook first four ingredients in saucepan until thick. Cool slightly (15 to 20 minutes). Peel and chop apples. Fold into mixture. Put in 9 x 9-inch dish. Chill. Top with Cool Whip. Garnish with nuts or cherries.
Lightly sprinkle chicken with salt, then sprinkle evenly with the pepper, pressing in with your hand. Heat 2 tablespoons butter in skillet. Saute chicken 3 minutes on each side until lightly browned and cooked through. Remove chicken and keep warm. Add remaining 1 tablespoon butter to skillet. Saute mushrooms, tossing for 1 to 2 minutes. Remove and add to chicken. Add stock to skillet and cook, stirring 1 to 2 minutes, until lightly thickened. Spoon sauce over chicken and top with mushrooms. Makes 4 servings.
Grease a 9 x 13-inch pan and put bread cubes and sausages in bottom of pan. Beat eggs, milk and salt together and fold in shredded cheese. Pour mixture over bread and sausages. Bake at 350° for 45 minutes. Serves 12.
Dissolve in hot water. Makes 5 gallons. Thicken with cornstarch and cold water until real thick. Serve over breaded chicken chunks, topped with green onion and cashew nuts; serve with rice.
Mix broccoli, onion, green pepper and shredded cheese. Pour into a greased 10-inch square baking dish. Set aside. In a blender, combine remaining ingredients. Blend 30 seconds on high. Pour evenly over broccoli mixture. Bake on upper rack of oven at 400° for 35 to 40 minutes. Let stand 5 minutes before serving.
Chop cranberries; mix with 1/4 cup sugar. Sift together remaining sugar and dry ingredients. Add nuts and orange rind. Combine egg, milk and melted fat with dry ingredients. Fold in cranberries. Bake at 350° for 1 hour.
Cook cauliflower according to package directions. Drain and slice into bite size pieces. Butter 8-inch square casserole and place cauliflower in bottom. Drain peas and pour over cauliflower. Place a few squares of butter on top of peas. Pour in undiluted soup and spread soup smoothly over top of the ingredients. Top with grated cheese and then with bread crumbs. Place a few squares of butter on top of bread crumbs. Bake at 350° until bubbly.
Place butter in a 2-quart casserole and microwave at High for 1 minute or until melted. Stir in corn, water and sugar. Cover with heavy-duty plastic wrap. Microwave at High for 3 minutes; stir well and give dish a half turn. Cover and microwave at High for 5 to 7 minutes or until corn is done. Combine remaining ingredients and beat with a wire whisk until cornstarch is dissolved. Add to corn, mixing well. Cover and microwave at High for 2 to 2 1/2 minutes or until thickened and bubbly, stirring at 1 minute intervals.
Heat but do not scald milk; stir in cocoa powder. Blend in creamy peanut butter, a small amount at a time until mixture is slightly thickened. Cool in refrigerator.	Prepare Dream Whip, beating to soft peaks. Gently blend into cool cocoa-peanut butter mix. Freeze in small capacity freezer or Donvier ice cream maker. A portion of the unfrozen mix can be used as a mousse for immediate serving or topping for cake.
Cook pasta in 1 quart of water with 1 teaspoon of salt. Drain, rinse thoroughly and cool in refrigerator.
Brown meat; drain. Add onion; cook until tender. Stir in tomatoes, tomato paste, water, garlic and seasonings. Cover; simmer 30 minutes. In a 12 x 8-inch baking dish, layer half of noodles, meat sauce and cheeses. Repeat layers. Bake at 350° for 30 minutes.
Dissolve yeast in lukewarm water. Scald milk, sugar and shortening; do not boil. Cool to lukewarm. Add yeast. Add enough flour to make soft batter; beat well. Cover. Let set for 1 hour (mixture will double in volume). Add soda, baking powder and salt; beat well. Add enough flour to make dough stiff. Knead well to make fine mixture. (Dough is easier to knead and less sticky if refrigerated for several hours.) Make as many rolls as desired. Dip in melted shortening, butter or oleo. Place in greased pan and let rise until double in bulk. Keep dough in refrigerator and use as needed. Will keep for 5 days. If refrigerated, let rise 1 to 2 hours. Bake at 400° for 15 to 20 minutes.
Pour juice out of the jar of pickles and rinse them well. Cut the pickles into chunks and put them back in the jar. In a saucepan, combine the sugar, vinegar and spices and bring mixture to a boil. Boil until the sugar is completely dissolved. COOL completely (very important). Pour the cool liquid over the pickles in the jar and put the lid on. Turn the jar upside down and put it in your refrigerator overnight. In the morning, turn the jar right side up and and push the sugar that has gathered at the top down into the juice. Sweet pickles are now ready to eat.
Beat eggs until blended; add sugar, margarine, flour, milk and vanilla. Pour into two greased pie pans. Bake in oven at 375° for 30 minutes or until brown. Let set until cool.
Cut or pull each biscuit into 4 sections. Mix sugar and cinnamon in plastic bag and shake a few pieces at a time to coat well. Sprinkle nuts in bottom of a well-greased Bundt pan. Drop coated pieces into the pan. Boil brown sugar and margarine for 1 minute. Pour over biscuits. Bake at 350° for 30 minutes. Turn onto a plate and serve warm.
In 4 quart or larger crock-pot, combine chicken, onion or leek, carrot, celery, parsley, bay leaf, thyme, salt, pepper and water. Cover and cook on low 7 or 8 hours or until tender. Remove chicken and bay leaf. Turn crock-pot on high. Remove meat from chicken parts; cut into bite-size pieces. Return chicken to crock-pot; add cooked noodles or rice. Serve when heated to desired temperature. Makes 8 or 9 servings. Each serving contains 188 calories and 6 grams fat.
Saute onion in butter until tender. Stir in brown sugar until well mixed. Combine beans, catsup, ground beef, bacon, chili powder, garlic powder, onion powder and hot pepper sauce in a large saucepan. Stir in onion mixture until well mixed. Cover and simmer over low heat until meat is cooked, about 30 to 35 minutes. Refrigerate overnight to blend flavors. Reheat to serve. Makes 8 servings.
Melt chocolate and butterscotch chips in a heavy saucepan over low heat, stirring constantly. Remove from heat and quickly stir in noodles and nuts so they are evenly coated. Dip out by teaspoonfuls onto waxed paper; chill and refrigerate.
Combine sliced almonds and 2 tablespoons butter in a pie plate. Microwave at High for 3 to 3 1/2 minutes, or until almonds are lightly toasted, stirring once. Drain and set aside. Combine water and salt in a 12 x 8 x 2-inch casserole. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in casserole with thick stem ends toward the outside. Cover with heavy-duty plastic wrap; microwave at High for 6 to 7 minutes, or until crisp-tender, giving dish a half turn after 3 minutes. Let asparagus stand 3 minutes.
Mix together in a quart jar and shake. Keeps 2 to 3 weeks in refrigerator. Perfect for cole slaw or other salads.
In a large bowl, combine all ingredients except chicken. Add wings; toss to coat and let stand at least 30 minutes. Heat broiler. Arrange wings on broiler pan. Broil until golden brown. Turn wings over. Baste with marinade and continue broiling until golden brown. Drain on paper towels. Serve hot. Also good dipped in Blue cheese dressing and served with celery sticks.
Break mincemeat into small pan; add water. Heat and cook 1 minute, stirring constantly. Cool. Add nuts and all fruit, eggs, milk, flour and soda. Stir until well mixed. Bake at 350° for 1 hour and 30 minutes. Cool 10 to 15 minutes before removing from pan.
Sift together flour, baking powder and salt. Whip together lightly, sour cream and egg. Stir egg mixture into dry ingredients; mix lightly. Turn out on floured board. Pat out 1/2-inch thick. Place on lightly buttered baking sheet. Bake at 425° until lightly browned (about 15 minutes).
In a large saucepan 3/4 full of boiling water, a dash of salt and 1 tablespoon of oil, put macaroni in and cook for about 10 minutes. Makes sure it's done by trying 1 piece that's cooled a little, then drain in strainer and run cool water over it. Let drain 5 minutes, shaking occasionally to get more water out. Pour into large mixing bowl. Mix in celery, cucumber, olives, cheese and mayonnaise. Add more mayonnaise, if desired. Chill at least 1 hour before serving.
Cook the beef, onion and seasonings until meat is browned. Add remaining ingredients. Cover and cook over low heat for 30 minutes. (My kids love this over spaghetti. We top it with some shredded Cheddar cheese. Anna brought the recipe home when she was in the first grade and reading about cowboys!)
Combine mustard and vinegar in a small bowl. Add olive oil in a thin stream, whisking constantly. Season with pepper and add the garlic clove. Mix to blend. For best flavor, let dressing stand for 30 minutes. Before serving, mix in parsley. Serves 10 with 95 calories and 10 grams of fat.
Sift flour once; measure. Add baking powder and sift together three times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add lemon extract. Fold in egg whites.
Tear meat away from boiled chicken. Break into small pieces. Beat eggs slightly. Combine all ingredients and mix well. Pack lightly in a greased 13 x 9 x 2-inch pan. Bake at 325° for 40 to 45 minutes. Dressing may be cooked in the bird before roasting. Double the recipe for large birds.
Preheat oven to 450°. Grease an 8-inch square baking dish. Lightly beat egg in bowl. Add remaining ingredients; stir until blended. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown. Makes about 8 servings.
Mix flour, pepper and salt. Coat the chicken thighs in this mixture. Brown in oil in a 14-inch Dutch oven. Set over 20 coals. Drain grease off.	Mix the rest of the ingredients in a separate pan and boil for 2 minutes. Pour over browned thighs in Dutch oven. Cook 1 hour with 20 coals on the bottom only.	Turn every 15 minutes.
Mix and put in greased bread pan. Let rise about 15 minutes. Bake in 400° oven for 30 minutes or until brown.
Brown cooked chicken in butter. Stir in soup with mushrooms and 1/8 teaspoon rosemary. Add chicken and cover and cook. Serve with rice.
Slice onions and separate into rings. Soak rings in milk for 30 minutes. Drain. Combine milk, egg and oil; mix well. Stir in dry ingredients. Dip rings in batter and fry in hot (365°) deep oil until golden.
Heat Cheez Whiz and margarine until smooth. Add Worcestershire sauce and Tabasco. Add vegetables and put into casserole dish. Top with cracker crumbs and melted margarine. Bake at 350°, about 30 minutes.
In large cooker, cook beef, celery, carrots and cabbage over medium heat until meat is no longer pink and vegetables are tender. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 1 hour.
Cook onion, green pepper and celery in margarine; set aside. Mix together the other ingredients. Crumble in Ritz crackers. Add crabmeat and mix lightly, adding "set aside" vegetables. Put in casserole dish and bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Cook noodles as directed and drain. In medium bowl, combine chicken and one jar of alfredo sauce. In a separate bowl, combine Ricotta and drained cooked spinach. In 9 x 13-inch pan, place one layer noodles. Pour chicken and sauce mixture over noodles. Sprinkle 1 cup Mozzarella over chicken. Top with another layer of noodles.	Spread spinach mixture over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture. Sprinkle another cup of Mozzarella over sauce. Layer final noodles layer and top with remaining 2 cups of Mozzarella. Bake 50 to 60 minutes until top is brown and bubbly.
Simmer ham bone for 1/2 hour. Add carrots for 15 minutes. Add split peas and onions. Add salt, pepper and celery (or celery salt) to taste. Simmer for 2 1/2 hours.
Put the shells in a small amount of water and boil for 1 minute. Discard the shells and put shrimp into the water. Cook until done, set aside reserving the liquid. In a small pan, boil sliced onion (to tame the taste a little) for 1 minute and drain. Mix together the onion, tomato and green pepper, add lime juice, parsley, pepper and salt. Then add shrimp and reserved liquid. Add olive oil and stir.
Brown ground beef, peppers and onions. When done, add zucchini, chili beans and tomatoes. Cook for 20 minutes, then add salsa and simmer for another 20 minutes.
Mix first 3 ingredients together. Cook until thick. Remove from heat. Stir in strawberry Jell-O. Place mixture in refrigerator to cool. Pour milk into bowl and beat until stiff. Fold into the cooked mixture. Pour into two 9-inch pie crusts and place in refrigerator until set (about 30 minutes).
Toss together all ingredients except corn flakes and butter. Turn into 12 or 13-inch buttered shallow baking dish. Top with mixture of corn flakes and butter. Bake, uncovered, at 375° for 25 to 30 minutes or until bubbly. Serves 12 people.
In a car, use 1/3 of back seat, filter in 1 cup of moonlight. Then add 3 teaspoons of foolishness; set aside with 5 minutes of silences, followed by 3 or 4 romantic glances. Press calmly on his hand, hesitate, then place lips on his increasing in force. Draw away, blush lightly, flavor with a gentle squeeze. Then, set aside to cool.
Butter an 8-inch square pan; set aside. In heavy 4-quart saucepan, combine sugar, cocoa and salt. Stir in milk; cook over medium heat. Stir constantly to full rolling boil, then boil without stirring to 234° soft ball stage. When a drop in cold water forms a ball, remove from heat. Add butter and vanilla; don't stir. Cool to room temperature, then beat with wooden spoon until fudge thickens, then quickly spread in pan. Cool; cut into squares. Makes about 3 dozen candies.
Place rice in greased casserole dish. Add chicken. Sprinkle with dry onion soup. Add condensed mushroom soup and water. Bake 50 minutes at 350°.
In a skillet brown 1/4 cup chopped onions in 1 tablespoon butter. Stir in a can of Campbell's baked beans, pineapple chunks and prepared mustard. Heat well.
Melt 2 tablespoons butter in a pan. Add chicken and cook until chicken is white. Add wine. Simmer for 15 minutes.
Drain water from boiled potato. Mash potato in sugar. (If you use different flavors, pinch off bits.) Roll dough in long fingers. Cut in 1-inch pieces and dip in melted chocolate. Place on waxed paper. Pecans are optional.
Mix eggs and soup together. Add broccoli. Layer soup mixture, 1 cup grated Cheddar cheese and 3/4 cup Pepperidge Farm herb dressing in casserole dish.
Cream butter and sugar; add eggs, milk and vanilla and mix well. Add flour, cream of tartar, soda and salt. Drop on ungreased cookie sheet; flatten with glass dipped in margarine, then dipped in sugar. Bake at 375° for 10 to 15 minutes.
Bake 30 minutes in 350° oven with lid on casserole. Stir and bake 30 minutes more with lid off.
Mix all above ingredients (except ribs) in saucepan and heat to boiling. Reduce heat and simmer 1/2 to 1-hour stirring occasionally. Trim ribs as necessary and bake covered at 300 for 45 minutes. Drain liquid then add BBQ sauce and bake uncovered for another 45 minutes.
Cook potatoes in skins. In saucepan, heat cheese, oleo and soup until cheese melts. Stir frequently. Remove from heat and stir in sour cream. Peel and finely chop potatoes. Mix potatoes with onion and sauce. Place in greased 9 x 13-inch pan. Mix corn flakes and oleo and sprinkle over top. Bake at 350° for 45 minutes.
Place butterscotch chips and peanut butter in top of double boiler; stir occasionally until melted. Remove from heat. Stir in pecans and potatoes until both are coated with butterscotch mixture. Drop by spoonfuls onto waxed paper. Will take 20 to 30 minutes to set.
Cook shells as directed on package. Cool; set aside. Mix all other ingredients together; fill shells and put into a 9 x 13-inch pan.
Mix all ingredients together except for 1/4 cup of the spaghetti sauce. Place in loaf pan and bake at 350 degrees for 45 minutes. Spread remaining spaghetti sauce over top and let bake an additional 45 minutes. Makes four hearty servings (8.5 g. carbohydrates per serving).
Preheat oven to 425°. Arrange 1 layer of apples in bottom of crust. Sprinkle with tapioca, Sweet 'N Low and cinnamon. Arrange second layer of apples and repeat sprinkling as on first layer (same amounts). Pour in unsweetened apple juice. Cover with second crust, cutting slits in top to release steam. Bake for 15 minutes at 425°, then reduce heat to 375° and bake for an additional 45 minutes.
Mix ingredients well and roll out on lightly floured board. Cut in round shapes. Bake at 350° until lightly brown. Do not overbake. Makes about 2 dozen.
Bring water to boil in large saucepan. Add butter, salt and milk. Remove from heat. Add instant mashed potatoes, sour cream, cream cheese, garlic powder and chives. Mix well. Fill aluminum foil potato shells. Sprinkle Cheddar cheese on top or if preferred, paprika. Place shells on cookie sheet. Bake 20 to 25 minutes at 350° (the shells freeze very well). Bakes 14 shells.
Beat eggs well. Add sugar, salt and milk; mix well. Pour into unbaked pie shell. Sprinkle nutmeg on top. Preheat oven to 450° and bake 10 minutes. Reduce heat to 350° and bake 30 minutes.
Add all ingredients to softened cream cheese, mixing well. Chill and serve with crackers or Triscuits.
In large saucepan, cook onions in butter until tender. Stir in flour and pepper until well blended. Add milk gradually. Cook, stirring constantly until thickened (about 1 minute). Add cheese; stir until melted. In medium pan, dissolve bouillon cubes in water. Add bay leaf. Bring to boil. Add broccoli. Cook until tender. (Do not drain liquid.) Add to cheese mixture and stir until well blended. Remove bay leaf. Makes 5 to 10 servings.
Mix yeast with 1/4 cup water. Let stand for 3 minutes. Mix rest of ingredients and put in a greased bowl and cover. Do not refrigerate.
Beat all but strawberries 3 minutes. Add strawberries and bake in 3 layer pans for 25 minutes at 350°.
Place crescent roll dough flat on a cookie sheet, pinching dough together at seams to make 1 flat sheet. Bake as directed on package until light brown. Remove and cool.
Mix together. Chill thoroughly. Serve with tortilla chips. Keeps 2 plus weeks.
Crust: Mix together 1/2 cup melted butter and graham crackers and spread in oblong cake dish.
Beat the whipping cream until stiff and refrigerate. Beat the milk, pudding and water for 3 to 4 minutes and refrigerate for 5 minutes. Fold the pudding mix into the whipped cream. Spoon over vanilla wafers and bananas arranged in a serving dish.
Blend brown sugar with lard or shortening and molasses and baking soda blended in boiling water. (Be sure cup is full of water after foam is run off into cake mixture.)
Combine pineapple juice, sugar, lemonade concentrate and water in punch bowl; mix well. Stir in ginger ale. Spoon in ice cream. Serve immediately. Yields 40 (4 ounce) servings.
In 5-quart Dutch oven or large pan, combine all ingredients. Bring to a boil over high heat. Reduce heat to low. Simmer 20 minutes. Remove spices; discard. Serve hot. Yields 30 (3/4 cup) servings.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2-quart casserole dish; cover with layer of vanilla wafers. Top with layer of bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat remaining 3 egg whites stiff, but not dry; gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding, covering entire surface. Bake in preheated hot oven (425°) for 5 minutes or until delicately browned. Serve warm or chilled. Makes servings for 8.
In a medium saucepan, cook and stir almonds in hot oil until light brown; remove and drain on paper towels. Add onion and garlic to saucepan. Cook and stir until onion is tender, but not brown. Stir in uncooked rice, cardamom, ginger, red pepper, cinnamon, cumin and nutmeg. Cook and stir about 3 minutes to brown the rice. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes; do not lift cover. Remove from heat. Let stand, covered, for 10 minutes. Stir in almonds before serving. Makes 4 to 6 side-dish servings.
Heat butter and milk until butter melts. Stir in brown sugar, coconut and nuts. Spread evenly over hot baked cake in pan. Place low under broiler until lightly brown and bubbly. Frost top of one 13 x 9-inch cake.
Combine cream cheese, peanut butter, sugar and butter; mix well. Whip the cream; add vanilla and fold into the peanut butter mixture. Put in chocolate pie crust; dribble chocolate syrup over and refrigerate 2 hours.
In a saucepan, combine tomatoes, corn and beans. Heat through. Garnish servings with cheese and sour cream, if desired. Serves 4.
Cream butter and sugar. Add remaining ingredients; mix well. Shape in small balls; place on ungreased cookie sheet. Take the bottom of small glass, press in sugar, then press on top of each cookie and press down. Bake at 350° for 10 to 12 minutes.
In 12-inch skillet, over high heat, cook beef, onion and garlic until well browned. Pour off fat. Stir in tomato puree and remaining ingredients except tortilla chips and cheese. Bring mixture to a boil. Reduce heat to low. Cover and simmer 15 minutes.