HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in sauce pan; blend in flour. Stir in chicken broth, milk, and cream. Cook over low heat, stirring constantly, until thickened and boiling. Add chicken and pepper; return to a boil. Serve immediately.
Brown meats and onions in skillet. Salt and pepper to taste. Add granulated garlic and a good measure of oregano; add some sweet basil; add either Hunt's special sauce or puree, home canned tomatoes and enough water to make soupy. Cook down to a sauce, adding bell pepper to taste; approximately 10 minutes before serving.
Place 1/3 of potatoes in greased 2-quart casserole. Place 1/3 of onion on top of potatoes. Mix flour, salt and pepper. Sprinkle 1/3 of this mixture on top of onion. Repeat layers twice. Pour hot milk and chicken broth over all. Cover. Bake at 375° for 1 1/4 hours. Uncover and bake 30 minutes longer. Sprinkle with paprika. Serves 5 to 6. A 1/2 cup serving contains 73 calories and 0.1 gram of fat.
Soak black beans in water overnight, drain. Add 8 cups of fresh water with salt and cook over low heat until beans are tender.
Heat oven to 400°. Separate dough into 10 biscuits; cut each in half. Roll and shape each half into 5-inch stick. In shallow dish combine cereal and salt. Pour milk into small bowl. Dip each stick into milk; roll in cereal mixture to coat. Place 2 inches apart on ungreased cookie sheet. Sprinkle lightly with sesame or poppy seed. Bake at 400° for 8 to 10 minutes or until golden brown. Yields 20 snacks.
Heat oil in shallow baking pan at 400°; add string beans, chopped onion and salt. Toss and turn ingredients; cook 10 minutes or until done. You can make a lot or a little; for smaller quantities, you can do this in a frying pan on a burner.
Prepare cake mix and bake half of it in a 9 x 13-inch pan at 350° for 15 minutes. Melt caramels with milk and margarine. Spread half of caramel mixture over baked cake. Sprinkle half of chocolate chips and pecans. Pour in rest of cake mix. Bake at 350° for 20 minutes. Spread rest of caramel as frosting. Sprinkle remaining chocolate chips and pecans.
Sift together	the flour, baking soda and cinnamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, vanilla and raisins and add to flour mixture. Drop batter a teaspoon at a time onto an oiled cookie sheet. Bake at 375° for 12 to 15 minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time is a crisp one. Yields 3 dozen cookies.
Cook beets until tender. Let cool. Take off peel. Grate beets as for Borsch. Melt butter; add grated beets, salt, sugar and lemon juice.
In a shallow bowl, combine bread crumbs, Parmesan cheese, bouillon and seasonings. Cut fish in serving-size pieces. Dip fish in melted butter, turning to coat both sides. Let excess butter drain off, then dip fish into seasoned crumbs, coating well. Place fish on lightly buttered shallow baking pan. Sprinkle fish with any remaining butter. Bake at 400° for 10 to 15 minutes or until fish flakes easily with a fork. Serves 4.
Heat milks. Combine ingredients. Sprinkle some cinnamon on top. Bake at 450° for 20 minutes.
In small bowl, combine soy and oyster sauces. Over high heat, heat wok or large heavy skillet (preferably nonstick) until drop of water evaporates on contact. Add sesame oil; heat about 10 seconds. Add garlic and ginger; stir-fry about 10 seconds. Add sake or broth, bell pepper, mushrooms and pineapple; stir-fry until peppers are crisp-tender, about 2 minutes.
Cream margarine, 1/3 cup sugar and vanilla. Blend in flour. Spread dough in bottom and on sides of 9-inch spring-form pan. Combine softened cream cheese and 1/4 cup sugar; mix well. Blend in egg and 1/2 teaspoon vanilla. Pour into pastry lined pan.
Soak gelatin in water; beat egg yolks until light, add juice and grated rind of lemon and 1/2 cup of the sugar. Place this in a double boiler and cook, stirring all the time until smooth. Add gelatin and cook 2 minutes more. Remove from heat and add stiffly beaten egg whites to which the other 1/2 cup of sugar has been added. Fill a 9 inch baked pie shell with mixture. Refrigerate at least three hours before serving. Top with whipped cream.
Melt bars and 1/2 cup butter in saucepan over low heat. Cream remaining butter and sugar until fluffy. Add eggs, one at a time; beat well. Add flour and soda alternately with buttermilk. Stir until smooth. Add melted candy; mix well. Stir in vanilla and nuts. Bake in greased and floured tube pan (10-inch) at 350° for 1 hour and 20 minutes or until done when tested with a toothpick. Cool a few minutes; remove from pan. Frost with a buttercream frosting or as desired.
Cream cheese, sugar and lemon juice; drain fruits. Add fruits and nuts; whip cream until thickens. Pour all ingredients in mold and freeze for 3 to 12 hours. Serve frozen; slices real well.
Spread cream cheese on bottom of pan. Spoon salsa on next, top with shredded Mexican cheese. Place in preheated 350 - 375 oven until cheese melts and bubbles, 10 - 15 minutes. Serve with corn chips scoops.
In bowl, combine brown sugar, butter and maple flavoring. Beat in eggs. Combine flour and baking powder; add to egg mixture. Stir in walnuts. Pour into a greased 9-inch square pan. Bake at 350° for 30 minutes. (Dust with confectioners sugar, if desired.) Yields 16 brownies.
Mix all ingredients and cook at 400° about 30 minutes. Serves 4 to 5.
Whip cream cheese, sugar and mayonnaise together. Stir in cranberry sauce, pineapple and nuts. Fold in whipped Dream Whip. Freeze. Thaw about 30 minutes before serving.
Combine first 6 ingredients in large roasting pan. Combine oil, brown sugar, Worcestershire and garlic salt. Pour over first 6 ingredients and toss to coat. Bake in oven at 250 degrees for 1 1/2 hours, stirring frequently.
Put all ingredients in a large crock-pot and let simmer. Great for holiday gatherings and sleigh-riding parties.
Place bread cubes, apple and raisins in a 9 x 13-inch buttered metal pan. Heat milk, sugar and margarine until margarine is melted. Beat eggs well in a large bowl. Add hot milk slowly to eggs; mix well. Pour over bread cubes. Sprinkle with cinnamon and nutmeg. Bake at 325° for 45 to 50 minutes. Serve warm with Rum Sauce.
Combine vegetables, soup, 1/2 of cheese, sour cream, pepper, pimentos and 1/2 can French fried onions. Pour into 1-quart casserole dish and bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes. Serves 6.
Spoon pie filling into 9 x 13-inch pan. Spread pineapple over top. Sprinkle cake mix over pineapple. Drizzle butter over top. Sprinkle with nuts. Bake 1 hour at 350°.
Cook broccoli; drain and arrange in 7 x 11-inch baking dish. Sprinkle with half the cheese. Top with chicken. Season with salt and pepper. Combine soup, sour cream and lemon juice. Mix well and pour mixture over chicken. Sprinkle on remaining cheese. Bake at 400° for 15 to 20 minutes.
Brown beef, onion and garlic in a large skillet. Remove excess fat, add corn, olives, mushrooms and tomato sauce; simmer for 45 minutes.
Mix soups, chicken, vegetables and broth together and pour in a 9 x 13 casserole dish. Mix flour, milk, margarine and baking powder together and pour over chicken mixture. Bake at 350° for 1 hour.
Mix all ingredients. Pour into a greased and sugared (not floured) pan. Bake at 325° for 45 to 60 minutes.
Combine half the chocolate chips and 1/2 the shortening in glass bowl. Microwave on Medium until melted. Mix well. Spread in foil-lined 8-inch square dish. Chill for 15 minutes.
Drain pears; place sliced side up on platter. Drain pineapple. Mix cream cheese, pineapple and nuts together; works best when cheese is at room temperature. Spoon into pears; top with cherry.
In large skillet, brown ground beef; drain. Stir in tomato sauce and seasonings. Heat to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Heat oven to 350°. Cook noodles as directed on package; drain. In blender, combine cream cheese and sour cream. Stir in green onions. In a 9 x 13-inch pan, layer cooked noodles, cream cheese mixture, meat sauce and cheese. Bake for about 1 hour until bubbly. Makes 10 servings.
Combine flour, cheese, dry mustard, paprika and ground red pepper in large mixing bowl. Add butter and blend with fingertips until mixture resembles coarse meal. Add egg yolk and water mixture and blend well, working dough as little as possible and adding more water 1 tablespoon at a time if dough is too dry. Turn dough out onto unfloured work surface and quickly form into ball. Cover with plastic wrap and refrigerate 30 minutes.
Let cream cheese soften to room temperature. Add diced green onions, cut-up dried beef and add 1 teaspoon of Accent. Mix all ingredients well. Roll in ball. Shape and cover with pecans. Refrigerate until ready to serve with crackers.
Place by spoonful on cookie sheet. Bake 10 to 12 minutes.
Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature; set the other 1/2 in the refrigerator until firm. In a separate bowl, mix together the cream cheese, mayonnaise, reserved pineapple juice, and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerator until set.
Mix Italian dressing into softened cream cheese. Spread on bread. Top with one thinly sliced cucumber. Sprinkle dill on top.
Mix the yogurt and Cool Whip together. Mix well and put into graham cracker crust. Top with same fruit used in yogurt. Chill in refrigerator.
Combine all ingredients in a quart measure container. Microwave on High, uncovered, for 5 to 6 minutes or until it begins to boil. Remove bay leaf and clove; serve. Two to three servings.
In glass bowl mix sugar, salt and corn starch. Add 1/2 c. milk to beaten egg yolks. Mix well. Then add remainder of milk. Add egg and milk mixture to dry ingredients. Place in the microwave and cook on high for 5 minutes and 50 seconds, stirring 2 or 3 times until thick. In large oven-safe bowl, put a layer of wafers, then bananas and then a layer of pudding mix. Then another layer of wafers, then bananas and then pudding. Beat egg whites until frothy with 1/4 c. sugar and top pudding. Brown in oven.
Spread raw ground beef in bottom of 9 x 13-inch baking pan. Sprinkle chopped onion over meat. Spread undiluted soup on top of onions. Top soup with Tater Tots. Bake at 350° for 1 hour, uncovered.
Cook the noodles for 12 minutes and drain. Add the celery and onion. Dressing is made with the rest of the ingredients. Mix with a wire whisk. Pour the dressing over the noodles and refrigerate all night.
Beat together eggs and sugar until light and fluffy. Add melted butter and blend. Add flour and baking powder which have been sifted together. Blend well. Add rum.
Combine rice, sour cream, salt, Tabasco and 1/2 cup cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Mix all together very well and pour into 2 unbaked pie shells. Bake at 350° for about 30 to 40 minutes, or until pie is done. Touch the top with your fingers to make sure it's firm. Makes 2 pies.
Lay Stove Top stuffing crumbs in the bottom of a casserole dish. Top with melted butter and hot water. Break boiled cooked chicken up in pieces and layer over stuffing. Put frozen broccoli in a pan of hot water for five minutes, just enough to thaw. Drain and layer over chicken. Mix soup and one cup of milk together and pour over casserole. Top with shredded cheese and bread crumbs. Bake in microwave for 20 minutes.
Brown meat. Add everything else and bring to boil. Let simmer for several hours. Good served with Doritos.
Combine hot sauce, vinegar and butter. Cook until butter melts. Add chicken wings. Cook until wings are done. Remove from heat. Let wings soak for 1 to 2 hours. Take wings from sauce. Place in baking dish. Sprinkle with cayenne pepper (add more or less pepper for desired taste). Bake on 350° until wings brown. Serve using Blue cheese dressing as a dip.
Cream butter with sugar until fluffy. Blend in flour gradually, then beat at medium speed for 5 minutes, or knead with hands until satin-smooth. Pat out to a rectangle (9 x 6-inch) on an ungreased cookie sheet. Chill several hours or until dough is firm enough to hold its shape when cut (overnight is better). Cut into rounds with a floured 1-inch cutter. Place on ungreased cookie sheets. Sprinkle generously with decorating sugar. Chill 30 minutes before baking. Pat out trimmings to 3/4-inch thick. Chill and cut, following earlier instructions. Bake at 325° for 18 to 20 minutes, or until cookies are firm in center and lightly golden around edges. Remove; cool completely on wire racks.
Peel and clean prawns and cut in halves lengthwise. Roll in cornstarch to coat lightly. Heat oil in skillet or wok and fry over high heat. Fry prawns very quickly until crisp. Drain and set aside.
Place all ingredients in blender container. Process at high speed until smooth. Use in any recipe calling for the commercially sold sweetened condensed milk. Makes 1 1/4 cups (10 ounces) and contains 1205 calories.
Preheat oven to 425°. Brush meat with olive oil. Rub salt and pepper over meat. Pour wine over meat. Bake at 425° for 15 minutes, then reduce heat to 350° for 1 1/4 hours.
Combine butter, margarine and sugar. Add flour and beat until smooth. Roll small amounts in 2-inch sticks. Bake for 15 minutes in 350° oven. When done, roll in cinnamon and sugar mixture.
Combine dates and water in saucepan. Heat and stir until smooth. Add remaining ingredients. Mix well. Let stand 10 minutes to absorb moisture. Drop on ungreased cookie sheet from teaspoon. Bake at 350° for 25 minutes or until cookies are brown. Yields 36 cookies.
Beat first 5 ingredients together until blended. Add other 3 ingredients and mix again. This is why it is called a dump cake; just dump everything in at once. Bake at 350° for 30 to 40 minutes in a greased 9 x 13-inch METAL pan or use 2 layer cake pans.
Mix the taco seasoning with water into the browned turkey or beef. In baking dish, layer in the following order: seasoned meat, beans, picante sauce, 1 cup cheese, sour cream, green taco sauce and 1 cup cheese. Bake 20 to 25 minutes at 375°. Dip with corn or tortilla chips.
Evening: Dissolve baking soda with 1/4 cup of water. Pour over oatmeal, raisins, brown sugar and oil. Moisten these ingredients with hot water to cover (approximately 2 1/2 cups) and let stand overnight.
Mix all ingredients together. Use 1/4 to 3/4 cup of mix to 1 cup of boiling mug of water.
Brown beef and pour off any grease. Add remaining ingredients. Cook 15 minutes in pressure cooker and let steam come down on its own.
Combine pineapple juice and jello on stove, bring to a boil. Let cool to room temperature (can put pan in ice water to cool). Add other ingredients; stir. Pour into 9x13 pan and refrigerate until chilled.
Beat milk until firm. Add cream cheese, a little at a time, beating well. Cook pineapple and sugar; boil 5 minutes. Remove from heat. Add dry jello. Mix all ingredients and pour in mold.
Braise pork chops that have been pounded with rosemary on top. In a blender, combine orange juice, vinegar, ginger and garlic; mix well.
Place peaches and juice in 9 x 12-inch pan. Place dry cake mix on top of peaches, then put margarine and pecans on top. Put in oven at 350° for about 40 minutes. Can serve with Cool Whip.
Mix all. Marinate salmon fillets for 3 to 4 hours in refrigerator. Cook on grill, skin side down, until the salmon flakes. Do not turn. Makes approximately 4 servings.
Open dinner rolls and let set at room temperature until thawed. Cut 5 wieners into 4 pieces each. Ope each roll and place 1 piece of wiener in middle of roll. Fold over and seal tight. Place in greased 8 x 8-inch pan and bake for 20 to 25 minutes or until golden brown at 325° to 350°. Makes 20 pigs in blanket.
Mix all ingredients, using an electric mixer. Chill mixture. This is a good dip for celery, cauliflower, carrots, cucumbers, etc.
Mix 1/2 cup milk, yeast, 2 teaspoons sugar and 2 tablespoons flour. Let this mixture stand for 10 minutes. Cream shortening, egg yolks, sugar, salt and milk. Add this to first mixture. Add the flour and knead well. Cover and let rise in warm place until double in size.
Combine ingredients for filling. Put in unbaked crust and bake in 350° oven until firm.
Mix wine, oil, garlic powder and onion. Cut up armadillo and marinate in the refrigerator overnight. Melt butter in a large skillet and brown the meat. Pour in the marinade and bring to a boil. Stir in spices, cover and simmer until meat is tender (1 to 2 hours). Remove from heat and place armadillo pieces on a platter. Mix cornstarch with a little water to form a paste and add to the liquid in the skillet. Add the sour cream. Heat without boiling until sauce has thickened. Add the meat pieces and continue heating for 10 to 15 minutes. Serve over cooked rice.
Dissolve yeast in warm water. Stir in sugar, salt and 1 stick butter. Add eggs and flour. Stir together. Let rise 1 hour in warm place. Stir down and pour into oblong baking pan or 2 loaf pans. Cover with 1/2 stick melted butter; spread sesame seed on top. Let rise 1 hour. Bake 20 minutes at 400°. Can be reheated in foil in moderate oven.
Measure berries before grinding. Food processor is great. Combine Jell-O, hot water and sugar. Cool. Mix all ingredients together and pour into Jell-O mold.
Heat waffle iron. Beat egg whites until firm; let stand. Mix flour and baking powder. Add egg yolks, melted butter, vanilla and 2/3 of the milk; beat until smooth. Add remaining milk. Carefully add beaten egg whites to mixture just before baking. Bake to golden brown. Cool waffles on rack for crispness.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend on low speed for 3 minutes. Add coconut and blend again for 1 minute. Pour into greased 9-inch pie pan. Let stand for 5 minutes. Sprinkle with coconut and nutmeg. Bake at 350° for 40 minutes.
Wash and remove tips from asparagus. Simmer the tips (covered) until tender in small amount of water. Cut the stalks into pieces and place in large saucepan. Add water, bouillon cubes, onion and celery. Simmer, covered, for 1/2 hour. Pour into blender and blend until mushy. Melt in top of double boiler: butter and flour; slowly add cream. Add asparagus stock. Heat soup, adding asparagus tips, seasoning before serving. Pass the croutons please. Serves 6 to 8.
Prepare pie crusts according to package directions for two crust pie. Mix pie filling, cranberry sauce and cornstarch. Pour into unbaked pie shell. Cover with top crust. Cut slits in top. Bake for 10 minutes at 425°. Complete baking (according to package directions) at 325° until it bubbles.
Saute onion and mushrooms in butter for 5 minutes. Stir in flour; cook slowly for 2 minutes. Slowly add broth and half and half. Stir with whisk over low heat to thicken. Stir in artichokes and seasonings.
Mix all ingredients and microwave or heat in saucepan until melted and mixed. Serve warm with tortilla chips, toasted French bread or veggie dippers.
Mix ingredients, dry first, then eggs, oil, pumpkin and then the apples. Bake in Dutch oven.
Saute vegetables in 1/2 stick butter. Make roux of flour and 1 stick butter. Add tomatoes and tomato sauce. Add to vegetables. Add seasonings, chicken, crab and chicken stock. Cook, covered, slowly for 45 minutes. Stir often. Add shrimp, okra and parsley. Let cook for 15 minutes. Let sit on stove; lid on, burner off, until ready to serve, at least one hour. Heat before serving. Taste for salt. Ladle over rice in individual bowls. Freezes well!!
Combine cold water, sugar and cornstarch in a saucepan. Bring to a rolling boil over medium heat, stirring constantly. Mixture should clear and become thick. Remove from heat. Stir in gelatin powder. Allow to cool to room temperature. Fill the baked pie crust with berries. Pour gelatin mixture over berries and refrigerate several hours or overnight. Top with whipped cream or vanilla yogurt if desired. Serves 8.
Prepare mashed potatoes accordingly. Place bologna on a plate. Use a small ice cream dipper to place a scoop of potatoes on the bologna. Top with a slice of cheese. Place plate in microwave for 2 minutes.
Preheat oven to 350°. Mix sugar, flour, eggs, soda, pineapple and its juice in a mixing bowl. Add 1/2 cup nuts and pour into a 9 x 13-inch baking pan. Bake 40 minutes.
Mix pretzels and butter. Put in a 13 x 9-inch pan. Bake at 400° for 10 minutes. Cool. Dissolve jello in boiling juice; add fruit. Let set until it begins to gel. Mix sugar with cheese. Add the whipped topping. Pour cheese mixture over pretzels. When set, pour jello over this.
Cut chicken into fryer pieces. Whisk eggs together. Roll chicken into egg mixture. Then into flour. Fry in hot oil, add salt, pepper and garlic powder to your liking. When browned, place in baking dish and pour the cream of chicken soup with milk added over the chicken. Bake for 1 hour at 350. Serve with mashed potatoes.
Soften cheese with everything, except beef. Put beef in blender. Add half of beef to cheese mixture. Roll cheese ball in remaining beef.
Bring sugar and corn syrup to a boil. Remove from heat; add 1 3/4 cups peanut butter; blend well. Add cereal, stirring to coat. Pour into greased 9 x 13-inch dish. Melt chips and 3/4 cup peanut butter together until smooth. Spread over cereal mixture. Cool and cut into squares.
Cut veal into 6 serving-sized pieces, pound until thin. Dredge with seasoned flour. Dip into egg, coat with mixture of crumbs and cheese. Brown veal in hot oil in large heavy skillet. As pieces brown, place in shallow (13 x 9-inch) baking dish. Pour tomato sauce over veal; top with cheese. Set in 350° oven for 15 minutes or until cheese is melted. Serves 6.
Cream the sugar, oleo and vanilla. Add the remaining ingredients and bake at 350° for 15 to 20 minutes.
Mix Jell-O in 4 cups hot water; cool. Add pineapple and blueberry filling. Pour into 2 small dishes or 1 (9 x 13-inch) dish and refrigerate. Soften cream cheese; mix with sour cream, sugar, dash of vanilla and chopped nuts. After Jell-O has congealed, spread on top. Serves 16.
Wash potatoes; cut up in 1/4 to 1/2-inch chunks or slices. Place cut potatoes in plastic bag and pour in dry soup mix. Shake up potatoes until coated with soup mix. Spray casserole dish with Pam or lightly grease. Place potatoes in casserole dish. Place bacon over potatoes. Cover with foil and bake at 400° for 30 to 40 minutes. Uncover and bake another 5 to 10 minutes.
Mix sugar, butter or margarine and evaporated milk in a large pan; cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage (235° on candy thermometer). Remove from heat; quickly stir in marshmallow cream and peanut butter. Pour into two 8 x 8 x 2-inch square, greased pans. Cut into squares when cold. Makes about 5 pounds.
Melt the bits in a saucepan over hot water. When bits are melted, stir in peanut butter and any of the following: nuts, coconut, raisins, Chinese noodles or cereal. Drop by teaspoons on a greased cookie sheet. Refrigerate until firm.
Combine wild rice and broth. Bring to a boil; cover. Remove from heat and let cool. Fry celery and onion in butter until transparent. When rice is cool and fluffy, mix with celery and onion; put in a casserole with mushroom pieces and juice. Cover with mushroom soup and sprinkle on almonds. Bake at 350° for 1 hour. Add a little water if it becomes dry.
Put sharp cheese into food processor and grate. Empty into a large bowl. Put onion and pepper into processor and chop. Add last 3 ingredients to cheese, mix well and roll into ball. Then roll ball into pecans. Place in refrigerator until firm.
Heat oven to 350°. Grease a casserole dish. Spread potatoes in dish. Press cheese into potatoes. Sprinkle onion on top. Sprinkle bread crumbs and Parmesan and pepper over mixture. Top all with small dots of butter. Bake 30 to 40 minutes or until golden brown.