HumbleIntelligence/food-ner-1-Million huggingface dataset:
Gently boil the mushrooms for 1 minute, drain. The heat will help the marinade to absorb into the mushrooms. Serve hot or cold.
Mix dry ingredients in bowl. Add beer and beat 60 strokes with spoon. Fill a lightly greased 9 x 5-inch loaf pan and drizzle top with melted butter. Bake at 375° for 45 to 50 minutes or golden and tests clean. Remove from pan and cool on rack.
Brown chops in a 12-inch Dutch oven in margarine. Remove chops and saute apples and onion slices in drippings until tender. Set aside in a	bowl. Return chops to Dutch oven. Add apple juice, bouillon, sage and 1/2 teaspoon salt. Bring to a boil, cover and simmer for 15 minutes. Add apples and onions to	Dutch oven and cook	for 5 minutes.	Remove chops, apples and onions. Stir	in the half and half. Cook and stir until sauce boils and thickens. Pour over chops and serve.
Add to ground beef and salt and pepper: celery, onion, green pepper and mushrooms. Simmer until soft. Cook spaghetti (broken in thirds) and add Cheddar cheese and tomato soup.
Mix and boil salt, vinegar, pepper, sugar, oil, and water. Cool mixture and pour over remaining ingredients premixed in a large bowl. Set for several hours in refrigerator.
Set oven at 350°. Lay turkey slices in shallow baking dish (spray with nonstick coating). Mix together whipping cream and soup mix; pour over turkey. Sprinkle with parsley. Cover and bake for 30 minutes. Remove cover and bake another 30 minutes. Makes 4 to 5 servings.
Put the Cool Whip in a bowl. Next, core the apples, but leave the peeling on the apples. Dice the apples and put into the Cool Whip. Cut up the Snicker bars and slice the bananas. Combine all with the Cool Whip and mix together. Serve.
Grate potatoes, add salt and egg and mix well. Drop by tablespoons in well-greased frying pan, spreading real thin. Fry slowly until browned on each side.
Sift flour, baking powder and salt together three times. Cream sugar and shortening; add milk, stiffly beaten egg whites and vanilla. Bake at 350° for 25 to 30 minutes. Frost with your favorite frosting.
Heat oven to 350°. Mix all ingredients and spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomatoes, if desired. Serve with tortilla chips or crackers. Makes 2 cups. Preparation time: 10 minutes. Cook time is 25 minutes.
Wash and cut chicken into 1-inch chunks. Also cut sirloin into chunks. Marinate chicken in teriyaki sauce for 1 hour. Marinate steak in Worcestershire sauce for 1 hour. Cut and wash peppers and onion into large chunks. Put peppers and meat on skewer alternating. Cook on grill until done. Serve over rice with extra sauces, sauteed mushrooms and pineapple chunks. Do not use the sauce that the meat marinated in. Use fresh sauces.
Boil syrup, butter, sugar and salt together for 5 minutes at medium-high. Remove from heat. Add vanilla and soda; return to heat and cook 2 more minutes. Pour over Rice Chex, almonds and coconut; mix well. Pour out onto greased cookie sheet (large). Cool, cut and eat.
Add milk to fill line on container. Freeze in electric or manual freezer until solid. Makes 1/2 gallon.
Combine all ingredients in large 3 gallon pan; cook until mixture comes to rolling boil. Turn heat down until sauce is barely boiling and cook for 1 1/2 to 2 hours. Stir often, but sauce must be stirred constantly almost all of the last hour to keep from sticking. Store in 12 (1/2 pint) Mason jars.
In large bowl stir together flour, cocoa, salt, baking powder and soda. In mixer bowl beat together butter and sugar on low speed of electric mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to cream mixture; beat until well blended. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Press down center of dough with thumb. Drain cherries and reserve juice. Place a cherry in center of each cookie. In saucepan, combine chocolate chips and condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. Bake at 350° about 10 minutes. Remove to wire rack and cool.
In a large skillet or wok, heat the oil until quite hot. Add the walnuts and saute for 1 minute. Add the broccoli and cook over medium heat, tossing frequently, until tender and crisp, about 4 minutes. Add the soy sauce and cook 1 minute more. Serve immediately, garnished with red bell pepper.
Mix sugar, cornstarch and spices together in lg bowl. Add milk, eggs, butter and molasses. Stir well. Add pumpkin and mix until all blended together. Pour into uncooked pie shell. Bake at 425 degrees for 20 minutes and decrease heat to 375 for 1 hour or until a toothpick comes out clean when stuck into middle of the pie.
In a 1 1/2-quart greased casserole, combine soup, milk, soya sauce and pepper. Add beans and 1/2 of the onion rings. Stir. Bake in a 350° oven for 25 minutes until hot and bubbly. Stir. Top with remaining onion rings. Bake 5 minutes more.
Beat eggs and shortening. Add dry ingredients and enough milk to make a stiff dough. Knead dough on floured surface. Roll out very thin, cut in strips and drop into boiling broth with a teaspoon of Accent seasoning. When dumplings are almost done, add a few drops yellow food coloring and 1 cup of cream.
Layer chicken pieces in a 9 x 13-inch baking dish. Sprinkle salt, pepper, garlic and onion powder to your taste. Place in microwave oven and cook chicken until done (around 30 to 40 minutes depending on your oven). Remove chicken and place on heated outdoor grill. Baste barbecue sauce over it and put lid down. It only has to stay on the grill for a few minutes to get the smoked flavor without all of the time and trouble of regular grilled chicken.
Barely cover the ingredients in a saucepan. Cook over low heat until tender. Sauce will be kind of thick.
Cook dry beans in water until softened (1 1/2 to 2 hours). Drain and put into crock-pot. Add all remaining ingredients; mix well. Cover and cook on low 10 to 12 hours or high 4 to 6 hours.
Combine first 5 ingredients in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 243°; remove from heat. Cool to 180°. Stir in vanilla. Beat at high speed with an electric mixer until mixture thickens and begins to lose its gloss. Stir in pecans. Pour into a buttered 8-inch square pan or baking dish; cool. Yield: 1 1/4 pounds.
Combine soup, milk, and beaten eggs. Stir until well blended, add squash, 1 c of the cracker crumbs, and 1 c of cheese, stir until blended. Pour into a buttered 1 1/2 quart baking dish. Mix together the remaining cheese and cracker crumbs. Sprinkle over top. Bake at 350° for 20 to 25 minutes. Serve 8.
Dissolve jello in water; add sour cream. Beat until smooth and frothy. Add pineapple and vegetables. Pour into bowl; let set. Also good with orange-pineapple jello.
Mix sausage, beef, pepper, onion, mushrooms and pepperoni in skillet and brown. Add sauce and sugar. Salt and pepper to taste.
Brown bacon in heavy 3-quart pot with a tight fitting lid. Remove bacon and brown onions in drippings until transparent. Remove pot from heat and add paprika, beef, salt, caraway, bacon and half green pepper and tomato. Return to heat and cover tightly. Simmer over low heat, stirring occasionally, and add small amounts of water as needed. Cook 1 1/2 to 2 hours until meat is tender. Add garlic, potatoes, the rest of peppers and tomatoes. Add enough water to completely cover meat and vegetables. Bring to a boil; simmer 30 minutes. Serve with very small bow tie egg noodles.
Preheat oven to 375°. Arrange quartered chicken pieces in a long, shallow baking dish. Bake in preheated oven for 30 minutes, turning pieces twice during cooking. In a small skillet, melt butter; stir in salt, pepper, paprika and tarragon; pour evenly over chicken pieces. Continue to bake for about 15 minutes, until chicken is tender and browned. While chicken bakes, prepare sauce.
Dissolve yeast in sugar, salt and warm water solution. Add melted shortening and enough flour to make a medium stiff dough. Grease dough and cover and let rise until double in size. Make rolls; let rise again and bake in a 400° oven for 15 minutes.
Blend well and chill before serving with cucumbers, carrots, cauliflower, celery, etc.
Bring orange juice to a boil.	Stir boiling juice into gelatin. Dissolve	completely. Pour into an 8 x 8-inch pan lightly sprayed with oil. Chill 3 hours or more. Slice into squares and coat with confectioners sugar, then serve.
Preheat oven to 325°. Mix Egg Beaters with sugar, vanilla and salt. Gradually add scalded milk and pour into ovenproof dish. Sprinkle with nutmeg and place dish in a warm-water bath. Bake in slow oven 1 hour or until set.
Boil lemon and orange rinds with cloves and cinnamon bark for 5 minutes. Strain; add juices, sugar and the tea. Serve piping hot. Makes 3 quarts.
Add the tea bags to the boiling water in a large glass bowl. Let cool. Stir in sugar and water. Add frozen orange juice and lemonade. Stir well. Finally, stir in whiskey. Freeze in a container with a lid. Serve in a glass with Sprite.
Drain green beans and chestnuts. Mix together the soup, sherry, oregano, salt and pepper. Toss in green beans and chestnuts. Bake at 350° for 25 minutes. Nice if topped with "canned" onion rings or slivered almonds.
Cream sugar, shortening, eggs and milk. Add flour and spices; mix well. Stir in rhubarb. Pour into greased pan; add topping.
Peel carrots; cut in 1/4-inch thick diagonal slices. Cook in 1 1/2 cups water for 20 minutes or until tender. Drain. Melt butter or margarine; add brown sugar, brandy or cognac. Stir well. Add to carrots in saucepan. Bring to a boil. Cook 2 to 3 minutes longer.
Prepare fruit or berries and sugar to taste (can use fresh or canned). Mix flour and sugar. Add beaten egg and mix until mixture is like coarse cornmeal. (I do this with my fingers; if preferred you can use a fork.) Sprinkle mixture over fruit or berry cobbler filling in a pie plate or glass long dish.
Mix mayonnaise, vegetable oil, grated onion, Worcestershire, Tabasco sauce, dry mustard and eggs and serve over green beans.
Layer bread, sausage and cheese in a buttered baking dish. Combine eggs, milk, salt and dry mustard; pour over the ingredients in the baking dish. Refrigerate overnight. Bake the next morning in a 350° oven for 1 hour. Makes 6 to 8 servings.
Layer large oblong Pyrex dish (10 x 14-inch) with ice cream sandwiches. Spread Cool Whip on top. Sprinkle candy bits on top. Cover and place in freezer. When ready to serve, remove from freezer. Let sit for 5 minutes. Cut into squares. Makes 12 to 15 generous servings.
Preheat oven to 400°. Cream brown sugar with cream cheese. Add 1/8 teaspoon salt and vanilla extract; beat well. Stir in coconut. Chill while preparing dough. Combine flour and 1/2 teaspoon salt. Cream butter with confectioners sugar and egg yolk. Blend in orange rind and dry ingredients; mix well. Add orange juice; mix until a stiff dough forms. Roll out, half at a time, on well floured surface to 1/8-inch thickness. Cut with floured 2 1/2 or 3-inch cutter. Place 1/2 teaspoon filling in center of each; moisten edge with water. Fold in half; seal edges. Place on ungreased cookie sheet. Repeat with remaining dough. Make 1/2-inch cut in top of each for escape of steam. Brush with slightly beaten egg white. Sprinkle with sugar. Bake at 400° for 8 to 10 minutes until light golden brown. Makes 36 cookies.
Peel and cook onions in salted boiling water until tender. Drain. Add butter and sprinkle with white sugar. Heat and toss onions over low heat until browned and glazed.
Mix all together. Pour into casserole dish and bake at 350° for 30 minutes.
You can add more chopped cooked chicken. Melt butter in a skillet over medium-high heat. Add onion and saute 5 minutes or until tender. Stir in soup and next five ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese and next three ingredients. Place three lasagna noodles in a lightly greased 13 x 9-inch baking dish. Layer with half each of sauce, spinach mixture and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup of sauce. Cover and chill up to one day ahead. Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup cheese and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serves 8 to 10 people. Can use Contadina Light Alfredo Sauce found in the dairy section of the grocery.
Put everything in bowl. Mix together. Place in pan. Bake at 350° for 1 hour.
Melt 1/4 cup or less margarine in 9 x 13-inch glass pan. Beat the eggs, then gradually mix in the remaining ingredients one at a time in order. Pour in the 9 x 13-inch pan. Bake at 325° for approximately 40 minutes.
In stock pot, combine all ingredients, except tortellini and broccoli. Bring to a boil; add tortellini. Reduce heat. Simmer, uncovered, for 25 minutes. Add broccoli. Simmer for 10 minutes. Remove bay leaves.
Mix first 8 ingredients; melt fat in skillet and brown meatballs. Mix sugar, water and vinegar. Spoon over meat. Simmer for 30 to 45 minutes. Serves 6.
In a bowl, combine cracker crumbs and peanuts. Stir in 1/4 cup butter and 2 tablespoons peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 9 x 13-inch pan. Cover and refrigerate for 30 minutes. Meanwhile, in a mixing bowl, beat cream cheese and 1/2 cup peanut butter until smooth. Beat in sugar and vanilla. Fold in Cool Whip; spoon over crust. Drizzle with chocolate; sprinkle with reserved crumb mixture. Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.
Mix all ingredients in saucepan. Cook on high heat for 2 minutes, stirring	constantly. Cook on medium heat for 7 minutes, stirring often to keep from burning. Delicious over hot dogs.
Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Cream shortening with sugar. Add eggs and applesauce. Gradually stir in flour mixture. Beat at medium speed of electric mixer for 2 minutes. Fold in raisins. Spoon batter into a nonstick 12-cup fluted pan. Bake at 350° for 55 to 60 minutes, or until wooden pick inserted into center of cake comes clean. Cool 10 minutes. Invert onto a wire rack for cooling. Drizzle sugar and lemon juice over cake. Makes 16 servings.
Heat milk 3 minutes on roast. Cut cheese in pieces, then add to hot milk. Heat 5 minutes on 1/2 power until cheese is soft. Mix until smooth. Add beaten egg, butter and seeds. Beat until well mixed. Put in small containers and freeze. Just super on any crackers.
Mix together above ingredients and place in a greased 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Allow to cool.
Brown ground beef with taco seasoning. Layer the following in a 9 x 13-inch pan: salsa, taco shells to cover pan, hamburger, salsa, refried beans, sour cream and Cheddar cheese. Bake at 350°, uncovered, for 30 to 45 minutes.
In large bowl, add 2 cups bran, Crisco oil and raisins. Pour boiling water over the mixture and let stand. Mix remaining bran, sugar, eggs and buttermilk. Sift flour, soda and salt. Combine, cover and store in refrigerator. May use as desired.
Brown breakfast sausage. Drain off grease. Mix all ingredients in casserole dish. Bake at 375° for 1 hour or until bubbling and brown.
For each s'more, spread 1 graham cracker square with peanut butter. Top with semi-sweet chocolate pieces and marshmallows. Cover with another graham cracker square.
Mix together all ingredients and add small amounts of water, enough to make a smooth, binding dough. Divide dough into 3 parts. Set aside for 10-15 minutes.
Blend ham, pretzels, Worcestershire and pepper thoroughly and form 25 balls, using a rounded 1/2 teaspoon for each. Freeze on cookie sheet for 30 minutes.
In a large stock pot add 4 quarts of water and all of the ingredients except the tomatoes and bring to a boil for 40 minutes. Remove the chicken with a large spoon and remove the chicken bones and skin. Skim fat oils from the top of the broth, put the chicken meat back into the pot, add tomatoes and boil for 15 minutes. Serve on flour tortillas, with salsa or hot sauce, rice or beans optional. Serves 6 to 8.
Cream butter and sugar, then add remaining ingredients and mix well. Pour into greased 9 x 13-inch pan and bake at 350° for 30 minutes. Cool thoroughly.
Heat oven to 350°. Combine all ingredients and mix lightly, but thoroughly. Press into an 8 x 4-inch loaf pan. Bake for 1 hour or until meat is no longer pink. Drain and let stand for 5 minutes before serving.
Cook vegetables; drain. Line bottom of casserole with vegetables. Mix onions, cheese and mayonnaise and seal over vegetables. Mix melted oleo and crackers and put on top and bake until bubbly (not too fast).
Mix all ingredients together, drop by rounded teaspoon into hot grease. Fry until golden, turning once.
Saute beef, onions and garlic until meat loses red color. Add spinach, rice and cheese; mix well. Mix milk and eggs, salt and pepper and add to rice mixture. Place in shallow casserole. Bake at 350° for 30 minutes or until set. Meanwhile, blend sauce and seasonings and simmer 5 minutes. Cut spinach meat mixture into squares. Top with tomato sauce and grated Italian cheese.
Mix eggs, sugar and oil together. Add dry ingredients. Mix together. Add carrots and nuts. Bake at 300° for 35 to 45 minutes in a greased 10 x 13-inch pan or 3 layers.
Cook milk and flour until thick; take off heat (cool). Cream sugar and butter with mixer until fluffy, 4 to 5 minutes. Add flour and milk mixture. Beat another 4 to 5 minutes. Add vanilla. Keep cake cool after frosting (refrigerate). Add crushed pieces of pineapple and flavoring if you want it (just a little). Very good over chiffon cake, angel cake or any other kind of cake.
Lay out cream cheese overnight. Mix all ingredients with mixer. Pour in pie crust. Let stand in refrigerator all day or night. Put some flavor of pie filling over pie if desired (blueberry or strawberry).
Sift dry ingredients together. Add yeast to warm water and let dissolve. Mix milk, yeast and shortening with dry ingredients until slightly sticky. Form into rolls and place on ungreased baking pan. Bake at 450° for 12 to 15 minutes. Bake immediately or cover and store in refrigerator up to one week.
For whole wheat bread, use 3 cups whole-wheat flour and 3 cups bread flour.
Cream butter and sugar. Stir in chocolate. Add eggs, one at a time, beating at high speed for 5 minutes after each egg. Fold in Cool Whip. Pour into cooled pie shell and chill until firm (about 2 hours) or freeze.
Cream shortening and butter; add sugar. Cream until smooth. Add eggs, one at a time. Add baking powder to flour. Add to mixture alternately with milk and flavoring. Bake in tube pan 1 hour and 15 minutes at 315°.
Beat eggs, water, peanut butter and 1/2 of cake mix until light and fluffy. Stir in remaining cake mix and chocolate chips. Drop onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Place meat in kettle. Cover with cold water. Add seasoning. Heat slowly to boiling point. Cover and let simmer 2 1/2 to 3 hours or until meat is tender. Skim off fat. Remove meat and bone. Add barley and vegetables. Continue cooking for 45 minutes. Yields about 2 quarts.
Press 1/2 uncooked ground beef into bottom of a 9 x 13-inch casserole pan. Layer top with potatoes, then layer with ground beef, then potatoes again. Mix water and soup well; pour over potatoes and meat. Cook at 375° for 1 hour. Serve hot.
Mix pineapple juice and lemonade. Add ginger ale and sparkling grape juice just before serving. Makes 125 (4 ounce) servings.
Position knife blade in food processor bowl. Add first five ingredients. Process until smooth. Add pimento. Pulse 4 or 5 times.
Melt butter and break toast into pieces. Pour butter over toast. Drain pineapple (partially). Mix remaining ingredients and pour over toast. Bake, covered, for 30 minutes. Great with ham.
Mix cool-aide and sugar together. Pour into cubed ice tray. Put wax paper over tray. Cut holes in the middle of the cube, just big enough to fit a stick in. Put in freezer until well set. Take out of freezer; remove wax paper. Take as many out as you would like and enjoy. Put remainder in freezer.
Mix together first 5 ingredients. Add cheese on top. Put corn flakes over all and 1/2 stick melted butter over this. Bake at 350° for 45 minutes.
Measure flour, sugar and salt into large bowl. Mix well with fork. Add shortening, mix with fork until crumbly. In small bowl beat together egg, water and vinegar (using fork to blend well). Combine dry ingredients with liquid. Divide dough into 5 equal portions and shape into round flattened patties, ready for rolling. Wrap each patty in plastic wrap, chill 1/2 hour before using. When ready to roll, lightly flour both sides of patty and roll out on lightly floured board. Makes 5 (9-inch) pie crusts or 20 tart shells. Can be frozen after shaping into round flattened patties.
Sift flour, sugar and baking powder together into a large bowl. Combine oil, orange juice, flavoring and eggs; add it to the dry ingredients, a little at a time. Mix until smooth (don't overmix). Grease and flour a 10-inch tube pan. Pour half the batter into the pan. Spread half the apples evenly over the batter and sprinkle with half the cinnamon-sugar. Repeat with other half. Bake in a preheated 350° oven for 1 and 1/4 hours. Remove from oven, place on a rack and let stand about 10 minutes before removing from pan.
Brown and drain hamburger and onion. Mix all other ingredients. Bake at 325° for 1 hour.
Mix salt with flour; cut in shortening. Separate egg; save the white. Add yolk to 2/3 cup water and beat. Add to flour mixture. Mix into soft ball stage. Divide dough in half.
Cook onion and zucchini in salt water for about 5 minutes, then drain well. Pour into well-greased casserole. Add Italian seasonings. Pour tomatoes over top of zucchini and onion. Bake at 350° for 1 hour. Remove from oven and sprinkle well with Parmesan cheese and return to oven until the cheese melts.
Stir flour, salt, baking powder and spices together. Cream sugar, margarine and egg until light. Add prunes, buttermilk, molasses and vinegar and beat to combine. Dissolve soda in boiling water. Stir in flour mixture and soda water. Drop onto greased baking sheet and bake for 15 to 17 minutes at 350°. Makes 6 dozen.
Mix all ingredients (except bread). Cut top off bread (keep for lid). Dig out center of bread (keep bread for dipping). Fill bread with mixture. Replace top of bread. Triple wrap bread with foil and place in 350° oven for 1 1/2 hours (or until cheese is melted and mixture is hot all through). Mix pieces of bread with 2 tablespoons of butter and place in oven for 10 minutes. Serve dip warm with raw vegetables, crackers, bread sticks, etc.
Cream margarine and sugars. Beat in vanilla and eggs. Combine flour, salt and soda. Gradually stir in dry ingredients. Stir in chocolate chips and nuts.
Arrange chicken in a 9 x 13-inch baking dish. Drizzle melted margarine over chicken; sprinkle with paprika. In small bowl, combine onion, salt, rosemary, pepper, orange juice, orange peel and cornstarch; mix well. Pour over chicken. Bake, uncovered, for 40 to 45 minutes, or until tender. Baste occasionally.
Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. Meanwhile, brown beef in a skillet. Drain excess fat. Stir in soup mix, catsup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-quart casserole. Bake, covered, at 400° for 30 to 35 minutes. Yield: 4 to 6 servings.
Chop apples and set aside. Measure oil into large bowl; add sugar, egg and vanilla. Beat until creamy. Sift flour, salt, soda and baking powder together. Add small amounts at a time to creamed mixture. Fold in pecans and apples. Bake in 9 x 13-inch pan for 55 to 60 minutes at 350°.