HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large pot. Add flour; blend. Add onions. Cook on low heat for 10 minutes. Add crab meat, half and half, corn, potato soup, Worcestershire, mace and pepper. Cook on low heat for 20 minutes. Just before serving, add cheese, parsley and green onions.
Mix butter, sugar, cocoa and milk in a pan. Bring to a boil for 1 minute. Remove from heat. Add peanut butter and vanilla. Mix well. Add oatmeal and drop from a teaspoon onto wax paper. Makes about 36 cookies.
Slice 1 hot dog, end to end, and crosswise. Saute onion in butter; add seasonings. Blend in chili sauce, kidney beans and 9 sliced hot dogs. Cook over medium heat until heated thoroughly, about 5 minutes. Stir in grated cheese; heat until cheese melts. Pour into casserole and decorate top with cheese wedge shapes to form wagon wheel. Place cut hot dog strips on top of cheese shapes and bake at 375° for a few minutes or until cheese melts.
Preheat oven to 350°. Combine the first 4 ingredients in mixer until smooth. Put cupcake holders in muffin pan. Place vanilla wafer in bottom of cupcake holder. Fill 1/2 to 2/3 full with cream cheese mixture. Bake for 20 to 25 minutes at 350°. Cool; top with pie filling.
Quarter biscuits and roll in cinnamon and white sugar mixture. Place in greased Bundt pan. Mix margarine, brown sugar and water; boil 2 minutes. Pour over biscuits. Bake at 350° for 25 minutes.
In 1 1/2-quart saucepan, combine onion, garlic and 1/4 cup of broth; cook until onion is translucent. Add remaining ingredients and rest of the broth. Cover and cook over a high heat, stirring occasionally, about 10 minutes. Reduce heat to medium and simmer or until vegetables are soft, about 20 minutes. Makes 2 servings.
Combine all ingredients, except last two. Mix well. Pour mixture into a buttered 9 x 13-inch baking dish. Top with corn flakes and margarine mixture. Bake at 350° uncovered for 1 hour or until golden brown and bubbly.
Heat oven to 350°. Combine all ingredients. Spoon into a greased 8-inch baking dish. Cover and bake at 350° for 30 minutes. Makes 4 to 6 servings.
Mix apples, raisins and breadcrumbs; add apple juice until moist. Fill the ducks with this stuffing. Rub the ducks with onion, salt and pepper. Roast at 325°, breast down, for 2 1/2 to 3 hours. Baste frequently with remaining apple juice.
Cook lasagne acccording to package directions; drain and set aside. In medium bowl, blend Ricotta cheese, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagne strips cut in half.
Mix all together. Press into a deep greased dish. Grate cheese over top, if desired. Bake at 350° for about 1 hour. Real comfort food! Serves 4 to 6.
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent rolls and press out on a lightly greased 13 x 9 x 2-inch baking pan. Press dough 1/2-inch up on sides and press seams together. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper together and pour over sausage. Sprinkle with cheese.
Cook peeled and cut up eggplant in water until tender. Drain all water. Mash eggplant; mix in egg, salt and pepper. Add enough flour to make slightly thick. Drop by teaspoon into hot grease. Cook until brown and drain on paper towels or in colander.
Thicken on stove, stirring constantly, then knead. Color as you wish. Store in a covered container when not in use. Hours of fun for children!
Boil the chicken with seasonings, using your celery tops and parsley, if you have some on hand. Strain this broth and use in preparing your cooked rice. Mix all ingredients and place in buttered casserole or pan. Cover entire top with crushed potato chips. Sprinkle with paprika. Bake for 30 minutes at 375°. Serves 6 to 8.
Mix cool macaroni and salad dressing and chill. Add remaining ingredients and chill. Add more salad dressing, if desired.
Fry bacon and remove from pan. Saute onion in bacon grease. Add cabbage. Return bacon to pan and stir often. When cabbage is wilted, add leftover potatoes. Pat down to make a large pancake. Fry, brown on one side and then turn and brown on the other side.
Put all ingredients in a mixing bowl as listed. Mix with a wooden spoon. Roll out on floured board thin. Cut with any size cutter. Place on a flat cookie sheet and bake 10 to 12 minutes at 400°. Bake only until tops are light brown. Best stored in a flour sack or pillow case if you can keep the kids out.
In bowl, mix butters and sugar well. Add nuts and Rice Krispies. Mix well and roll into balls. Dip balls into sugar water and roll in shredded coconut. Fun for the kids.
Mix all ingredients well. Add all-purpose flour until dough is stiffer than biscuit dough. Turn onto floured surface. Knead. Roll out. Use biscuit cutter to cut dough. Put rolls on greased pan and grease top of rolls. Let rise under tea towel for 2 1/2 hours in warm place. Bake at 375°.
Brown hamburger. Remove from pan; set aside. Add oil to hamburger grease. Fry potatoes and onion in grease. Add hamburger when potatoes are tender. Pour 1 can peas with juice over hamburger mixture. Top with cheese. Cook on low until cheese is melted. Kids love this when cold outside.
Melt chips in double boiler or microwave. Add noodles and nuts. Spoon out in clusters on wax paper.
Place pork on piece of aluminum foil. Add salt and garlic salt on both sides of chops. Mix soups together. Place onion and potatoes on top of chops. Cover with soup mixture. Wrap up the foil and bake at 350° for 1 1/2 hours. Additional vegetables may be added, such as carrots and mushrooms. Dinner in a package.
Beat all ingredients well. Pour into unbaked pie shell. Bake at 325° to 350° for 30 to 35 minutes.
Beat by hand until blended. Add 1 (10 ounce) jar maraschino cherries, cut in half and drained, and 1 cup chopped nuts. Pour into greased and floured 9 x 13-inch pan. Bake in a 350° oven for 45 minutes. Cream cheese icing is optional.
Combine dry ingredients in mixing bowl; mix until mixture resembles coarse crumbs. Add milk and egg together. Mix well and turn out on a floured surface; knead several times. Roll out to 3/4-inch thickness. Cut out in 2 1/2-inch biscuits. Put on a greased cookie sheet and freeze. When biscuits have frozen, place in a plastic bag in the freezer and take out when needed. Makes about 2 dozen.
Place ham on roasting rack in 10-inch square casserole. Cover loosely with plastic wrap. Microwave at Medium-high (70%) for 15 minutes; set aside. Mix 3 tablespoons of reserved pineapple juice, brown sugar and mustard in small bowl; microwave at Medium-high (70%) until hot, 1 to 1 1/2 minutes, stirring after half of the cooking time. Place 4 cloves in each pineapple slice; arrange on top of ham. Pour half of the glaze over ham. Cover. Microwave at Medium-high (70%) until internal temperature reaches 130°, 20 to 30 minutes, brushing with glaze 2 or 3 times. Cover with aluminum foil. Let stand 5 to 10 minutes. Makes 6 to 8 servings.
Cover the can of Eagle Brand with water and boil 3 hours. This will caramelize. Slice bananas in pie shell. Spread Eagle Brand over. Top with whipped cream.
In 2-quart casserole dish, microwave ground beef until done (3 1/2 minutes), stirring often. Add remaining ingredients, except cheese. Mix well. Cook for 17 minutes on High, stirring twice. Sprinkle cheese over casserole. Microwave 1 minute on High or until cheese is melted.
Mix diced vegetables together in a small bowl. Drizzle olive oil over vegetables, then the red wine vinegar. Stir lightly and salt to taste. You can adjust the tartness by adding more vinegar. Serve immediately. Makes 4 large servings.
Clingstone peaches are the best for making pickles. If clingstone's are unavailable, use regular peaches, quartered. Dip in boiling water and remove skins. Stick each peach with 4 to 6 cloves and drop immediately into a boiling hot syrup made of vinegar, sugar and stick cinnamon. Boil slowly until peaches are tender (8 to 10 minutes). Pack into jars. Add hot syrup and seal. Makes 2 quarts.
Bring juice to boil. Beat egg, sugar, vinegar and flour together. Add juice; cook until thick. Add Cool Whip. Add peanuts, pineapple and apples. Mix and refrigerate.
Mix bouillon cubes, water, onion, celery and potatoes together. Cover and cook 20 to 30 minutes. Add remaining vegetables and cook until tender. Add cream of chicken soup and 1 cup water. Add Velveeta cheese and cook slowly until all cheese is melted. Sprinkle with bacon crumbs and serve.
Prepare 9-inch baked pie shell as directed on package. In small mixer bowl, blend 1 cup confectioners sugar and butter on low speed until fluffy. Blend chocolate and vanilla. On high speed, beat in eggs, one at a time, beating thoroughly after each time. Pour into baked pie shell, cover with plastic wrap. Freeze several hours or until firm. For easier cutting, remove from freezer 15 minutes before serving, remove plastic wrap. In chilled bowl, beat cream, add 2 tablespoons confectioners sugar until stiff. Pile onto pie, garnish with chocolate curls. Makes 8 servings.
Cream the sugar and butter. Add flour, salt and baking powder. Alternate with milk. Spread over rhubarb. Mix sugar, salt and cornstarch; spread over batter. Pour 2 cups boiling water over that and sprinkle with cinnamon. Bake at 350° for 1 hour.
Combine crumbs, sugar and butter or margarine; press into 9 x 13-inch pan. Beat cream cheese until soft and fluffy. Add powdered sugar. Spread over crust. Layer crushed pineapple and sliced bananas. Top with Cool Whip. Sprinkle with chopped nuts. Refrigerate 24 hours. Dribble chocolate syrup over dessert and top with cherries.
In saucepan, melt margarine. Add flour; stir. Add milk and soup. Lower to simmer. Add egg, mushrooms, cheese and crab; stir well. Simmer until cheese melts. Add sherry and stir. Pour into lightly buttered ramekins. Bake at 375° until bubbly and brown on top (approximately 30 minutes). Excellent side dish with steak.
Fry bacon in a large covered pan. Remove the bacon and add onion, bell pepper, bay leaf and celery. Saute until tender. Add peas, tomatoes and Worcestershire sauce. Cover the pan and simmer for 3 hours.
Wash the peppers; remove centers, cores and seeds. Cook in boiling water for about 10 minutes or until tender. Mix the cooked rice, meat, 1/4 cup of tomato sauce and seasonings in a bowl. Stuff cooked peppers with the rice mixture. Sprinkle with Parmesan cheese and paprika. In a shallow dish, put the rest of the tomato sauce. Place the stuffed peppers in the sauce and bake at 350° for 20 minutes. Spoon baking sauce over each pepper and serve while hot.
Place pork chops in a 13 x 9-inch dish. Salt and pepper. Sprinkle onion, spices and sugar over the chops. Cook in a 425° oven until nicely done and glazed (about 30 minutes).
In large skillet or wok, stir-fry the garlic in 1 tablespoon butter for 1 minute. Add sliced onion and sweet pepper, stir-fry for about 5 minutes. Remove vegetables with a slotted spoon to a bowl. Add remaining butter to wok and stir-fry thinly sliced round steak 2 to 3 minutes. Return vegetables back to wok and add the broth and soy sauce and bring to boil. Stir water and cornstarch together and add to wok. Cook, stirring until sauce is bubbly. Cook for 2 minutes more. Add paprika, tomato wedges and pea pods. Stir and cook about 30 seconds. Serve over rice.
Mash bananas. Add butter, then remaining ingredients. Stir until mixed. Pour into greased pan. Bake at 350° for 45 minutes to 1 hour.
Combine eggs, butter, oil, and sugar. Mix together, then add the flour mixture. Roll into small balls and place on ungreased cookie sheet. Flatten cookies with a glass bottom dipped in sugar. Bake at 350 degrees for 8-10 minutes (or until lightly browned). Makes 6 dozen cookies.
Beat all in mixer (except crab meat) until fluffy. Spread mixture on muffins and bake at 350° for 15 minutes. Very good.
Cube the cooked potatoes and mix with the other ingredients. Place in greased casserole dish and bake 45 minutes at 350°.
Spread cream cheese on tortillas, followed by a thick layer of turkey and a cucumber. Roll up jelly roll style and cut into bite sized pieces. Dip in salsa for an appetizer.
Place all ingredients in large punch bowl. Add garnish of orange slices, fresh cranberries and ice.
Mix together the last 3 ingredients. Layer broccoli on bottom of baking dish, then chicken. Pour soup mixture over chicken and broccoli. Top with cheese and buttered bread crumbs or cornflakes. Bake at 350° for 35 to 40 minutes.
Cream brown sugar and shortening. Add beaten eggs. Stir in molasses and dissolved soda. Alternately add remaining dry ingredients with milk.
In a 10-inch skillet, place a layer of hamburger patties, a layer of onion rings, a layer of potatoes and carrots. Continue until pan is full. Add 1/4 cup water. Cover and simmer for 1 hour.
Combine eggs, oil, sour cream, corn, baking powder and salt. Add peppers and half of cheese. Spread in well-greased 12 x 8 x 2 pan and cover with remaining cheese. Bake in 425° oven for 20 to 25 minutes. Serves 8 to 10.
Wash and dry eggplant; do not peel. Cut into 1/2-inch slices. Sprinkle with salt. Place on paper towel; let drain 30 minutes. Pat dry and sprinkle lightly with flour. Dip into eggs. Mix bread crumbs with oregano, then dip eggplant into crumbs.
Sift flour with 3/4 cup sugar four times. Beat egg whites, cream of tartar, salt and vanilla until soft peaks form, but still moist. Add remaining 3/4 cup sugar to egg whites, 2 tablespoons at a time, beating after each. Sift 1/4 of flour over egg whites and fold in.
Beat eggs lightly. After you have melted the butter and it has cooled slightly, add it to the eggs. Then add flour and salt to the mixture. Over a pancake griddle heated to 375°, pour 1/2 cup or 1/4 cup of pancake mixture, depending on your desired pancake size. When the pancake begins to brown slightly around edges, flip to brown other side. Add syrup and eat.
In a 2-quart casserole, combine all ingredients, mixing well. Cook, covered, for 15 minutes or until macaroni is tender, stirring once. Stir before serving. Let stand several minutes to finish cooking. Makes 4 servings.
Cook egg yolks and cream until thick. Set aside to cool. Cream together sugar and butter. Then add 2 beaten egg whites, then cooked egg yolks and cream. Add pineapple and nuts. Roll graham crackers until fine. Place a layer of crumbs, then one of filling. Repeat. Garnish with whipped cream.
Combine all ingredients. Bake at least 1 hour in a 350° oven, or until rice is done and mixture has thickened. I just put all ingredients in a 2 to 3-quart casserole and stir a few times while cooking. No need to thaw the broccoli first.
Pop popcorn and set aside. In a saucepan, combine butter, brown sugar and corn syrup. Stir well and bring to boil over medium heat. Stir in sweetened condensed milk. Simmer, stirring constantly, until mixture comes to soft ball stage. Stir in vanilla. Pour on to the popcorn to coat. Butter hands and form balls. Wrap balls in Saran Wrap. You must work with the mixture quickly; it will harden fast.
Trim any excess fat from chops. Brown in 1 tablespoon cooking oil, season meat with salt to taste. Combine plums, coconut, water, vinegar, soy sauce, 1/2 teaspoon salt, ginger, lemon peel and pepper, pour over chops. Cover and simmer 35 to 40 minutes or until meat is tender. Remove to warm platter with sauce spooned over. Makes 6 servings.
Mix thoroughly the beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture into balls. Melt shortening in a large skillet; brown and cook meatballs. Remove meatballs, but keep warm. Pour off fat from skillet.
Mix all together except morsels. After all is mixed, stir in morsels. Pour into tube pan and place in cold oven and bake at 350° for 55 minutes or until done.
Cook peas, beans, carrots and corn with salt as for table use, and drain. Soak diced cukes, onion and cauliflower in salt water for 2 hours or more; drain well.
Mix ingredients. Let come to room temperature before covering and then refrigerate. Serve only on rainy summer days, preferably holidays and vacations.
Mix and press into pie plate. Chill until firm and fill with your choice of ice cream.
Fix sauce recipe. Cook noodles in boiling water for 10 minutes, drain and pour into a bowl. Season with 1 teaspoon salt, 2 tablespoons melted butter, 2 tablespoons cheese and 1 cup sauce.
Combine sugar, margarine, milk in heavy 2 1/2 quart sauce pan; bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in vanilla, chocolate chips and marshmallow creme stir until melted. Mix in chopped nuts. Pour into greased 13 x 9 inch pan. Cool. Cut into squares.
Melt butter and brush onto crust; bake at 350° for 3 to 4 minutes. Blend milk, yolks and lemon juice. Beat well. Pour into pie shell.
Peel hard-boiled eggs. Cut in half. Remove yolk. Mix with mayonnaise, mustard, salt and pepper. Cut two paper triangles. Tape them to toothpicks. Put yolk mixture and sails into egg halves. Sail it into your mouth. Makes 12 boats.
Fry bacon until crisp; drain. Saute onion in bacon fat until golden. In small bowl, mix cornstarch, salt, mustard, sugar and vinegar. Add liquid from beans and beat until smooth. Add the mixture to bacon fat in pan and boil until thickened slightly. Add beans and stir well. Crush bacon on top. Heat until hot and bubbly.
Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Beat at medium speed for 1 minute. Stir in carrots, pineapple, nuts and coconut. Divide between 3 greased and floured 9-inch cake pans. Bake in 350° oven for 40 minutes.
Combine bite size pieces of chicken and next 5 ingredients. Pour into 9 x 12-inch glass baking dish. Sprinkle cheese on top, then bread crumbs. Bake at 350° for 35 minutes. Serve hot.
Brown chicken in butter. Add mushrooms and brown. Add red pepper and green onions; cook several minutes, stirring occasionally. Stir in flour and cook several minutes until blended. Gradually stir in chicken broth, cream and sherry. Cook, stirring, until thickened and smooth. Season with pepper and thyme. Toss with pasta, Parmesan cheese and parsley. Spoon into a 1 1/2-quart baking dish. Bake at 350° for 30 minutes. Top with cheese. Bake until cheese is melted. Yields 6 servings.
Mix eggs, 2 tablespoons oil, baking powder and salt in large bowl. Gradually stir in enough flour to form very stiff dough. Knead 5 minutes. Roll half of the dough at a time as thin as possible on well floured surface with cloth covered rolling pin. Cut into 8 x 1-inch strips. Tie strips loosely. Cover with damp towel to prevent drying.
Chop liver and heart together on cutting board. Add cinnamon, nutmeg and garlic powder. Sprinkle parsley to cover meat. Chop in all ingredients until mixed. Using frying pan, coat bottom with olive oil and saute chopped onion and fry until lightly browned. Add ingredients that are now chopped to the frying pan and let cook until done. Peel potatoes and boil. Mash cooked potatoes with fork. Add all ingredients and use beater to mix. Salt to taste. Turkey is now ready to be stuffed.
Drain chilies, rinse and cut a slit down the side of each. Stuff with a piece of cheese. Slightly lap the cut edges to hold the filling. Roll in flour. Separate eggs; beat whites until they form soft peaks. Beat yolks with 1 tablespoon water, 3 tablespoons flour and 1/4 teaspoon salt until thick and creamy. Fold into whites. Dip stuffed chilies into fluffy batter, place on saucer and slide into hot oil. When bottoms are golden, gently turn and cook other side, 3 to 4 minutes per side. Drain on paper towel and garnish with shredded cheese or green onion tops, chopped.
Mix Lipton onion soup and warm water together. Add ground beef, eggs, bread crumbs, ketchup and Accent. Mix thoroughly. Put in loaf pan. Cover with tomato sauce. Bake 1 hour at 350°.
Mix all ingredients. Heat black iron skillet with oil. Pour mixture into hot skillet. Bake at 400° for 25 to 30 minutes.
Spread caramel topping on bottom of crust; sprinkle with pecans. Refrigerate. Stir pudding mixes in medium saucepan. Stirring constantly, cook over medium heat until a full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap over pie. Refrigerate 3 hours or until set. Garnish with Cool Whip. Sprinkle with additional chopped pecans and drizzle with caramel topping.
Peel and slice potatoes. Place in casserole. Slice onions over potatoes. Scrape and slice carrots, then place slices over onions. Cover with corn, then spread ground beef evenly over top. Add seasoning. Spread undiluted soup over ground beef, then cover casserole. Bake in preheated 250° oven for 3 hours or until done. Yields 4 to 6 servings.
Mix the shortening, peanut butter, and sugars. Then mix in remaining ingredients, mix well. Put in refrigerator for 1/2 hour. Bake for 13 to 15 minutes at 325 degrees.
Blend flour and butter; add peanuts. Press into an 8 x 13-inch greased pan. Bake at 350° for 20 minutes. Cool.
Beat eggs and milk; add flour and spices and stir together with spoon. Cube cheese and pepperoni; mix into batter. Bake in greased and floured 9 x 13-inch pan for approximately 35 minutes in 425° oven. Cut into squares for serving.
Beat eggs in a bowl. Add sugar; beat well. Mash and mix with bananas. Mix baking soda with boiling water. Add to banana mixture. Add salt. Add cinnamon, nutmeg, cloves and ginger. Add nuts and raisins, dates or figs.
Cover real heavy with Season-All and garlic pepper. Wrap good with foil. Cook at 350° minutes per pound. Slice real thin. Serve with Parker House rolls and hot mustard. Great for cocktail parties.
Brown hamburger; drain. Put all ingredients into large pot; simmer for about 2 hours.
Wash your hands! Mix the pudding and milk. Add the peanut butter. Mix in powdered milk until the texture is like play dough. Break off a portion about the size of a golf ball. Mold it like play dough. Make a batch of play dough "cookies" to be shared by family and friends. After working with the play dough, enjoy eating it!
In 2-quart glass measuring cup with handle, combine sugar, cocoa, milk, butter and corn syrup. Microwave at High for 5 minutes. Stir well until sugar dissolves. Microwave at High for 9 to 11 minutes or just until mixture reaches 234°. Let stand until edges are 130°, about 30 minutes. Add vanilla and beat until candy loses its gloss. Quickly stir in walnuts and turn into buttered 9 x 5-inch loaf pan. Set aside at room temperature to cool completely. Cut into squares when set. Makes about 1 3/4 pounds.
Barely cover hamburger with water. Boil for 10 to 15 minutes, breaking apart. Add remaining ingredients and simmer. If too thick, more tomato juice may be added.
Bring soup to boil and add cream cheese. Mix water and gelatin together and add soup. Cool. Mix vegetables and salad dressing with cooled soup mixture. Let set 12 hours. Serve on crackers.
Mix ingredients together; put into greased 9 x 13-inch pan. Sprinkle with 1 cup crushed corn flakes mixed with 1/4 cup melted butter. Bake at 350° for 45 to 60 minutes.
Bring Sprite or 7-up to boil; remove from heat. Add jello; dissolve. Add ice cream and stir until melted. pour into crust. Chill at least several hours or overnight or keeps well for 3 or 4 weeks or more in freezer.
Mix pudding and milk. Make Dream Whip according to directions. Put both in the refrigerator for 2 hours. Then mix the two together. Cut you cake into pieces and put some topping on each piece as it is being served.
Split rolls lengthwise; if tops are rounded, trim slightly. Spread inside of tops with prepared mustard. Arrange 2 cheese slices and 2 frankfurters on bottom half of each. Replace tops.
Cream butter and sugar; add water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls or fingers. Bake on cookie sheet at 325° for 20 minutes. Remove from pan. Cool slightly. Roll in powdered sugar.