HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 6-quart Dutch oven, melt margarine. Saute onion, mushrooms, celery, carrots and garlic in margarine about 5 minutes. Stir in water, chicken broth, chicken soup, basil, pepper, lemon juice, wild and regular rice. Cover. Simmer over low heat until wild rice is tender, about 40 minutes. Serve garnished with lemon slices and Parmesan cheese. Yields 16 (1 cup) servings.
Make these very small if you have little tart tins. If not, make a larger tart and cut into small squares. The cheeses melt well to make a rich tasty tart. Do not use salt as Swiss cheese has a saltiness of its own when cooked. Use the shortcrust pastry to line the tart tins. Mix the cheeses and divide between the lined tart tins. Beat the eggs, cream and pepper together. Pour a little egg mixture over the cheese so that the tart is 3/4 full. Put the tray on the floor of the roasting oven and bake for 15 to 20 minutes until the pastry is crisp and the filling is risen and golden.
Beat eggs, milk and sour cream with wire whip. Add Bisquick, stirring with wire whip. Fold in blueberries. Fry like regular pancakes.
Heat but do not scald milk. Melt butter in saucepan; stir in flour, milk and seasonings. Cook, stirring, until smooth and thickened. Blend in cheese. Beat egg yolks until thick and lemon colored. Blend with a little cheese sauce; slowly stir into remaining cheese sauce. Cool slightly.
Bake cake by directions on package. Long square pan is best to use. When cake is done, poke holes in it. Pour cream of coconut over cake, then pour Eagle Brand milk over cake; let soak. After cake cools, spread Cool Whip on top. Sprinkle coconut on top. Garnish with cherries or nuts if you wish.
Mix the first 5 ingredients in medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat and add peanut butter and Marshmallow Creme. Beat quickly until blended and pour into a buttered 9 x 13-inch pan. Cool completely before cutting.
Melt butter and mix with graham crackers. Press in bottom of pan. Slice bananas over crumbs. Mix pudding and pour over bananas. Put well drained pineapple on top of pudding. Top with Cool Whip. Sprinkle nuts and cherries on top of Cool Whip.
Cut 4 slices of Italian bread; warm up in microwave 20 to 30 seconds each. Spread as much butter desired on each slice of bread. Place 1/2 slice of cheese on each piece of bread. Shake garlic powder (as much desired) over piece of bread. Shake a dash of Mrs. Dash seasoning on cheese and a bit of parsley flakes.
Cut each apple into half crosswise. In large saucepan, combine quartered apples, sugar, Sweet One, water, cinnamon and cloves. Over low heat, cook, covered, stirring frequently, for 10 to 15 minutes or until apples are soft, but still chunky. Serve warm or cold. Makes 8 (1/2 cup) servings. Calories: 115 per 1/2 cup.
Mix the ingredients well. Pour into an unbaked 9-inch pastry pie shell and bake in 350° oven for 45 to 50 minutes.
Crush cookies and press into well-buttered pie plate. Boil dates in 3/4 cup water with salt added. Boil 3 minutes. Add nuts. Stir in marshmallows. Pour into crust and place in refrigerator overnight. Cover with whipped cream and 1/4 cup reserved cookie crumbs.
In a large pan, saute bacon until crisp. Set aside. Drain all but 3 tablespoons of drippings. Lightly saute onions and garlic. Add stock, potatoes and carrots. Cover and bring to a boil over high heat. Reduce heat. Simmer until vegetables are al dente, about 15 minutes. Remove cover.
Let cloves steep in 1/2 gallon of boiling water for 30 minutes. Let tea steep in 3 cups of boiling water for 5 minutes. Combine tea and clove water. Add pineapple juice and lemon juice. Sweeten to taste. Let steep for 10 minutes. Serve piping hot. Yields 1 gallon.
Cream butter,	sugar,	vanilla and eggs until fluffy. Beat on	high speed 3 minutes; reduce speed to low. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Pour into greased cocoa-dusted pans. Bake at 350° for 35 minutes. Let cool 10 minutes before removing from pans.
Pour into greased pan, 8 x 2-inch. Bake at 400° for 15 minutes. Lower to 350° for 45 minutes or until knife comes out clean.
Drain vegetables and save juice. Place vegetables in casserole. Make cheese sauce by melting butter in saucepan. Add flour and thicken. Add juice and cheese and seasonings. Cook and stir constantly until smooth. Pour over vegetables and top with sliced, boiled eggs. Bake 40 minutes at 350°.
In mixing bowl, stir together flour, sugar, cocoa, baking powder and salt. Stir in water, egg, oil and vanilla. Mix thoroughly. Stir in chocolate chips. Spoon batter into 6 greased 6 ounce custard cups. Microwave 3 cakes at a time, uncovered, until wooden pick comes out clean, about 2 minutes. Loosen edges of cakes; remove from dishes. Serve warm.
Put together as listed into a glass baking dish and bake at 350° for 45 minutes to an hour. Top with whipped cream.
Dice and brown chicken in skillet. Place in crock-pot. Chop onion and green pepper and place in crock-pot. Add balance of ingredients and cook in crock-pot until beans are tender. You can also cook on stove for about 1 hour.
Press dough into jelly roll pan. Bake as directed on package. Cool. Beat cream cheese, mayonnaise and dressing mix until smooth. Spread on cool crust. Chop vegetables very fine and put on top. Sprinkle with cheese. Keep refrigerated.
Combine eggs, flour, sugar and baking powder. Combine milk and oleo and let boil. Pour over egg mixture. Add vanilla. Bake at 350° about 1 hour (sheet cake).
Mix together nuts, margarine and flour; pat into a 9 x 13-inch pan. Bake for 20 minutes at 350° and then let cool.
Heat sugar and water until boiling, then cool. Add pineapple juice and freeze just until slushy. When slushy, stir in beaten egg whites. Return to freezer until completely frozen. Right before serving, add ginger ale and allow time for mixture to thaw. Serve and enjoy.
Melt oleo, hot water and oil. Add sugar and cream. Sprinkle molds with fine sugar so it will be easy to remove.
Butter 8 x 8 x 2-inch pan. In a medium saucepan, combine corn syrup and both sugars. Cook over medium heat, stirring frequently, until mixture just comes to a boil. Remove from heat. Stir in peanut butter until completely blended. Add corn flake crumbs. Mix with rubber scraper until evenly coated. Press into pan with back of buttered spoon. Cool. Cut into squares and enjoy!
Place bacon in 1-quart casserole. Cover and cook 5 to 6 minutes or until crisp. Remove bacon and crumble. Reserve 1 tablespoon of bacon drippings. Add green pepper to bacon drippings and cook 1 minute or until pepper is tender. Combine eggs and soup. Pour into casserole with green pepper. Cook, covered, on 70% power for 5 1/2 to 6 1/2 minutes. Stir twice during cooking time. Sprinkle crumbled bacon and cheese over top. Season with salt and pepper as desired.
Mix sugar, flour, soda, cinnamon and salt and set aside. Mix remaining ingredients and add to dry ingredients. Pour into a loaf pan. Bake at 350° for approximately 1 hour.
Beat eggs until foamy; beat in flour, sugar and brown sugar. Blend in butter. Stir in chips and nuts. Pour into pie crust and bake at 325° for 1 hour. Serve with Cool Whip or ice cream.
Add oil, rice, celery, onion, green bell pepper, garlic and cumin to skillet. Saute over medium heat, stirring constantly, until rice is brown. Remove from heat. Combine water and bouillon cubes in medium saucepan; bring to a boil. Add to rice mixture. Stir in tomato sauce. Heat just until mixture simmers. Cover; continue to simmer 20 minutes. Remove from heat. Let stand covered 10 minutes before serving.
Melt margarine in bottom of microwave dish. Cut potatoes longway in half; then slice them, but keep halves together. Place flat side down in buttered dish to butter them, then turn to other side. Sprinkle seasonings on top. Cook 11 to 12 minutes on Full power. Serves 2 to 3.
Add enough buttermilk to all other ingredients until well mixed. About 15 minutes before cooking, spread a small amount of hot cooking oil over mixture and allow to rise, then spoon out into hot oil into pan. Cook until brown. Place on paper towel to drain. Makes 1 to 2 dozen hush puppies.
Preheat oven to 350°. Cover a large baking sheet with foil; set aside. In a medium size bowl, beat egg whites until foamy. Gradually add super fine sugar; beat until stiff peaks form. Mix in vanilla and salt, then fold in chocolate pieces and walnuts. Drop by teaspoonfuls, 2 inches apart, on baking sheet. Put in oven, then turn off heat and leave cookies at least 5 hours without opening door. They can be left overnight for convenience. Cookies will be a very light brown in color. Store airtight until ready to serve. Makes about 45 cookies.
Mix graham crust according to directions on package. Using mixer, mix softened cream cheese, sugar and milk. Add Cool Whip. In a large glass dish, layer graham crust (packed), then can of cherry pie filling, then Cool Whip mixture. Repeat layering with Cool Whip mixture being on top. Chop pecans fine and sprinkle on top.
Brown beef or sirloin in margarine or butter. Add mushrooms and onions until browned. Then add all rest of ingredients, except sour cream. Simmer 30 minutes. Slowly add sour cream, stirring constantly. Do not boil.
Line a 9 x 13-inch pan with foil. Spread oil over bottom of pan. Place dry ingredients in a plastic bag. Shake chicken parts and place skin side down in pan. Bake at 400° for 20 minutes. Reduce heat to 350° and bake 40 minutes. Turn chicken halfway through baking.
Mix all ingredients together until thoroughly mixed. Roll dough out on floured board and cut or drop by spoonfuls onto cookie sheet.
Slice cucumbers thin. Add sliced onions, peppers, garlic and salt. Cover with ice and mix thoroughly. Let stand 3 hours, then drain. Combine remaining ingredients with 1 cup water. Pour over cucumber mixture. Heat to boiling. Seal in hot, sterilized jars to top (don't leave space). Put into water bath 10 minutes and remove.
Mix cream cheese, sour cream, mayo, salt and clams and put in baking dish. Sprinkle heavily with paprika and parsley. Cover with Parmesan. Bake 30 minutes at 250°.
*Red Pack tomato puree is low sodium; use 1 to 2 cups.
Partially cook bacon and chop. Heat oven to 400 degrees and grease pie plate. Steam broccoli and chop. Mix broccoli, 2 cups of the cheese, ham onion and bacon and place in pie plate. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour over ingredients in pie plate. Bake until knife inserted in center comes out clean (30-40 minutes). Top with remaining cheese. Bake until cheese is melted (1-2 minutes).
Bake chocolate cake as per directions on the box. After cake is baked, crumble it up into a large bowl. Prepare chocolate pudding and mix it in bowl with crumbled up cake. Top the mixture with Cool Whip, and place in refrigerator to cool and set. For finishing touch, top with chocolate candy bar shavings and jimmies. Hope you enjoy it; my family does.
In a large heavy pot over medium heat, cook bacon until crisp; remove from pan and set aside (reserving 1 tablespoon of fat). In the same skillet, cook onion in reserved fat until tender. Stir in rice, broth, tomatoes, lemon juice and pepper; heat to a boil. Cover; reduce heat and simmer 25 minutes or until rice is done. Stir in shrimp and bacon; cook until shrimp is done, about 5 minutes. Makes 8 servings.
Combine meat and onion in large skillet; cook until meat is browned. Drain meat mixture in colander and pat dry with paper towel; wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add mushrooms, green chilies and lite cream cheese. Cook over low heat, stirring constantly, until cheese melts. Stir in flour, salt, pepper and cumin, blending well. Split each biscuit in half; pat evenly into a 9-inch pie plate, coated with nonstick spray. Spoon meat mixture over dough. Combine cottage cheese and egg, mixing well; spread evenly over meat mixture. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes. Serves 6. Calories: 178. Exchanges: 2 1/2 meat, 1/2 bread and 1/2 fat.
In a skillet, brown chicken breasts and onions until brown. Prepare brown gravy mix by package directions. Transfer to crock-pot; then add celery and mushrooms. Cook in crock-pot on low (6 to 7 hours) or high (4 to 5 hours) or until chicken shreds easily with a fork. Serve with rice.
Strip large outer leaves from cabbage head. Parboil leaves for 5 to 7 minutes in salted water. Mix all other ingredients together. On each cabbage leaf, place meat mixture the size of a walnut. Roll and tuck ends. Place toothpick to secure. Place in Dutch oven in tomato juice and cook about 45 minutes on medium heat.
To melted oleo, add sugar, egg and dates. Bring to boil; boil 3 minutes. Remove from heat and add Rice Krispies and nuts. Make into balls and roll in coconut. This real, so be careful. Makes about 50 balls.
Cream butter and sugar together. Add a little milk if too stiff. Add egg, vanilla and nuts. Bake at 350° in small, well-greased pan for about 30 minutes. Let cool for about 10 minutes before removing from pan.
Grease and flour two 9 x 5 x 3-inch bread pans or any pan you want to use. Sift dry ingredients together. In other bowl, beat eggs, oil and	sugar.	Add zucchini,	then the dry ingredients and vanilla. Mix well. Pour in pans and bake at 350° for 1 hour. Serve warm.
Melt oleo in a baking dish. Make a batter of flour, sugar and milk. Pour into melted oleo. Mix 1/2 cup of sugar to fruit. Pour over batter. Do not stir. Bake at 350° until brown (30 minutes).
Boil sugar and water for 2 minutes. Combine ingredients. Put in a fruit jar and refrigerate. Will keep until eaten up.
Mix chocolate and Eagle Brand milk well. Pour into pie crust. Sprinkle with pecans. Pour milk into large bowl; add pudding mix. Beat for 2 minutes. Spoon 1 1/2 cups of pudding over nuts. Add 1/2 of Cool Whip to remaining pudding and mix well. Spread over pudding in crust. Top with remaining Cool Whip. Refrigerate for 3 hours.
Preheat oven to 400°. Grease shallow 2 quart baking dish. Spread chicken and vegetables in prepared dish. Stir soup broth and pepper in a small mixing bowl. Pour evenly over chicken mixture. Combine Recip-Ease baking mix or self-rising flour, milk and butter in a separate bowl. Stir until smooth. Pour flour mixture over ingredients in the baking dish. Bake for 45 to 50 minutes or until golden brown. Cool for 15 minutes before serving. Makes about 6 servings.
Boil chicken and debone and dice. Dice onions, bell pepper, cabbage and potatoes (you may use other vegetables). Add diced vegetables, corn and peas to broth. When vegetables are tender, add noodles and diced chicken. To thicken, add 6 teaspoons margarine, flour, both types of milk to stew. Stir until thick; serve hot. This is good with cornbread.
Beat eggs slightly; add sugar, syrup, nuts, salt and vanilla. Pour in unbaked pie shell. Bake 50 minutes at 350°. Pecans will come to top forming a crust.
Brown ground chuck and onions. Do not drain. Stir in Ranch dressing and taco seasoning. In large pot, add remaining ingredients; stir and then add meat mixture. Simmer 2 hours. Serve with corn chips and cheese.
Stir together flour, sugar, soda and 1/2 teaspoon salt. Cut in butter until mixture forms fine crumbs. Combine egg, milk and almond extract. Add to flour mixture; mix well. Shape into 1-inch balls. Place on ungreased cookie sheet. Place almond half on top of each. Press to flatten slightly. Bake in 325° oven for 16 to 18 minutes. Makes 4 dozen.
Brown meat with onion, salt and bell pepper; drain. Add tomatoes, tomatoes with green chilies, soup, cabbage and 1 soup can of water. Cook slowly for 1 hour.
In large bowl, combine 2 cups of the flour, the sugar, salt and yeast. In small saucepan over low heat, combine milk, water, butter, orange peel and nutmeg. Heat to very hot (120° to 130°). Butter need not melt completely. Stir milk mixture into yeast mixture and beat with electric mixer at medium speed 2 minutes, scraping bowl as needed. Add 3 of the eggs and 1 more cup of flour. Beat at high speed 3 minutes. Stir in raisins and enough of the remaining flour to make a soft dough. Turn onto floured board and knead 8 to 10 minutes, until dough is smooth and elastic. Form into a ball and place in greased bowl. Cover and let rise in warm place until almost doubled, about 1 hour.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together dry ingredients and add to pumpkin mix. Blend thoroughly. Bake in bar pan at 350° for 25 to 30 minutes.
Brown meat in 9-inch Corning dish in microwave oven. Peel potatoes and boil converting into mashed potatoes. Then top meat with mashed potatoes, add corn as next layer, then top with peas. Place in conventional oven at 375° for 20 to 30 minutes.
Blend butter, cream cheese and sugar with electric mixer until well blended. Add vanilla and mix again.
Saute ground beef in skillet, drain fat. Add remaining ingredients; heat to boil. Simmer 10 minutes. Stir occasionally. Serve over hot cooked spaghetti. Serves 4.
In a frying pan, put olive oil. Heat it, adding minced garlic and finely chopped onion. Stir it up, then remove it from the fire. In a roasting pan, place the seasoned pieces of chicken. Add the garlic and onion mixture and the raw, quartered potatoes. Sprinkle parsley and put it in a hot oven at medium temperature (350° probably) for 1 1/2 hours, being careful not to burn it, only golden brown it. Don't cover it!
Mix cocoa and sugar in a saucepan. Add butter and milk. Bring to a boil for 2 minutes, stirring occasionally. Remove from heat. Stir in rolled oats, peanut butter and vanilla. Mix well. Drop on waxed paper a spoonful at a time. Let cool thoroughly before serving or storing.
Mix all ingredients together; dissolve soda in hot water. Add flour. Mix well. Bake at 375 degrees for 10 to 12 minutes.
Sift sugar, melt margarine and milk, being careful not to scorch. Pour into sugar. Mix well. Add nuts and coconut. Mix well and pour onto large cookie sheet spread to about 1/4 to 1/2-inch thick. Pat to smooth. Place in freezer 45 minutes or refrigerate 3 hours. Cut into squares and dip in chocolate mixture.
Cook sugar, water, cornstarch and Jell-O until syrupy. Bake pie crust. Let cool. Put strawberries in crust. Pour filling over strawberries. Place in refrigerator and allow to congeal. Serve with Cool Whip.
Measure 1 cup frosting (refrigerate remaining frosting for another time). Heat the 1 cup frosting in top of double boiler over hot water until frosting is liquid, stirring occasionally. Remove from heat. (Keep the top of the double boiler over the hot water.) Dip the pretzels into the frosting with your fingers, then place them on waxed paper. Let dry 8 hours.
Dissolve gelatin in boiling water; stir in fruit. Pour half of gelatin mixture into an 8-inch dish and refrigerate until firm; store remaining gelatin mixture at room temperature. Spread congealed gelatin with 1 cup sour cream. Spoon remaining gelatin over sour cream and refrigerate until firm. Top with remaining 1 cup sour cream, spreading evenly. Sprinkle with nuts. Yields 8 to 10 servings.
Brown hamburger and sausage; drain and add cheese. Heat until melted. Serve with tortilla chips.
Mix this and let stand while cake is baking; remove cake from oven. Let cool for 5 minutes. Run a knife around edges; then pour over cake. Let cool in pan. Wrap and then freeze for best results.
Brown ground beef with taco seasoning. Drain good. Mix lettuce, tomato, onion, black olives and 3/4 grated cheese in a large bowl. Drain. Drain kidney beans; add beans and meat. Mix well, then mix in 1/2 bag tortilla chips. Serve in salad bowls. Top with cheese and sour cream.
Put oil in pan. Beat eggs in bowl. Add eggs to pan when oil is hot. When bottom is done, flip and cook top. When top is done, flip again and add cheese and onion. Fold in half and let cheese melt completely. Flip once more when folded.
Mix the tomato juice with the spices and set aside. Heat the oil, then drop the meat pieces all at once and cover for 2 minutes. Uncover and stir well. Saute the onions with the meat until almost golden brown. Add the tomato juice mixture and water; cook for 40 minutes or until the meat is tender. Remove the meat from the tomato sauce and set aside. Wash the carrots and boil in 2 cups water. Add 1/2 teaspoon salt and 1 tablespoon oil. Cook for 20 minutes or until tender. Strain the cooking water of the carrots over the tomato mixture and set the carrots aside. Add the rice to the tomato mixture. Place a soup spoon in the middle of the rice pot; if it remains standing, then the quantity of the broth is just right, if not, there is too much broth. When the rice reaches the boiling stage, reduce the heat and cook for 40 minutes.
Sprinkle 2 tablespoons salt on the cucumbers and onion. Let set 2 hours. Warm only to dissolve sugar and vinegar. Now put cucumbers in small containers and pour liquids over them and freeze.
Peel apple and cut into 8 wedges. Place an apple wedge in each roll, sprinkle with cinnamon. Roll as you would a crescent roll. Place 8 rolls in a pie plate. Melt oleo, add sugar and orange juice, stir, pour over rolls. Bake approximately 40 minutes at 350 degrees. Serve with ice cream or plain. Good for breakfast. Enjoy!!!
Mix well. Then add enough water to make mixture thin. After putting topping on meat mixture, bake at 450° until cornbread is brown.
Stir brownie mix, water, oil and eggs until well blended. Spread in 9x13 pan and bake at 350°F oven for 28-30 minutes. Cool about one hour.
Cook zucchini, carrots, onions (saute 5 minutes). Drain, combine soup and sour cream and add vegetables. Combine stuffing mix and margarine. Spread 1/2 mix on bottom of pan. Add vegetable mix and then spread remaining stuffing mix on top. Bake 25 to 30 minutes at 350°.
Preheat oven to 425°. Prepare crust. Fit bottom crust into pie pan. Prepare bouillon broth by dissolving granules in 2 cups boiling water. Melt butter; blend in flour and salt. Allow to bubble slowly about 30 seconds. Add broth and milk gradually. Cook and stir until thick and bubbly. Add remaining ingredients. Heat until bubbly. Pour into pastry crust. Put on the top crust. Seal and flute the edge. Cover edge with aluminum foil, dull side down. Bake uncovered in 425° oven until golden brown, 30 to 35 minutes.
Mix all ingredients. Bring to a boil and let boil for 1 hour. Put in hot pint jars and seal. Makes about 8 pints.
Mix all ingredients except coconut and vanilla; cook in double boiler until thickened. Add coconut and vanilla; pour into baked pie shell and top with meringue and brown or use Cool Whip for topping.
Mix together in listed order. Bake at 350° for 35 to 45 minutes in a 9-inch square pan. Double the recipe for a 9 x 13-inch pan. Cake is so rich and moist, Grandma usually just sprinkled powdered sugar on top when cool. Vanilla icing or ice cream is great, too.
Combine all ingredients except butter and crackers. Place in baking dish. Combine butter and crackers. Sprinkle over top. Bake at 350° for 30 minutes.
Cream butter; gradually add sugar, creaming well. Add egg yolks and beat well. Blend together the dry ingredients; add to egg-yolk mixture alternately with milk. Blend just to mix. Fold in stiffly beaten egg whites, chopped nuts and lemon peel. Turn into 3 greased and lightly floured loaf pans. Bake at 350° for 55 to 60 minutes or until toothpick inserted in center comes out clean. Combine lemon juice and remaining 1/2 cup sugar. Prick all over top of loaves with toothpick. Immediately spoon lemon juice mixture over hot loaves. Cool 1 hour before removing from pans. Do not cut for 24 hours (it will slice easily). Makes 3 loaves.
Drain and rinse 3 cans of beans. Chop onion and garlic. In a large saucepan, heat oil. Add garlic and onion; cook until soft. Add tomatoes, beans and seasonings. Simmer 1 hour.
Heat oven to 350°. Cream butter well. Add sugar slowly, creaming until light. Slowly stir in syrup, eggs, vanilla and 1 cup nuts. Pour into shell. Top with rest of nuts. Bake for 55 minutes. I cool pie crust for several hours before adding filling. Serve small wedges with whipped cream flavored with sherry.