HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer cauliflower in water to cover until done, about 15 minutes. Drain reserved liquid. Dissolve bouillon in reserved liquid. Melt butter in a 4-quart pan. Stir in onion and cook until soft. Add flour gradually. Stir in bouillon, cream, salt and Worcestershire sauce. Add cauliflower. Bring to a boil. Remove from heat. Stir in cheese until it melts. Serve hot, sprinkled with chives. Serves 6.
Mix, then make small balls on greased cookie sheets. Let stand 20 minutes, then bake 30 minutes at 325°.
Combine milk, sugar and salt. Boil until mixture forms soft ball in cold water. Remove from heat. Beat in peanut butter, margarine and vanilla. When mixture begins to thicken, spread on waxed paper. Cut into squares.
In a bowl, combine butter, parsley, garlic powder and garlic salt. Cut dough into 1-inch pieces. Dip into butter mixture. Layer in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown.
Preheat oven to 350°. Chop onion very fine; spread bread with butter and cut into cubes. Put seafood in bottom of casserole dish; add drained peas, soup and onion. Put bread cubes on top. Bake 30 minutes. Serves 4.
Melt caramels with 1/3 cup evaporated milk; set aside. Beat together dry cake mix, 3/4 cup evaporated milk and 3/4 cup margarine. Bake half the cake batter in greased 9 x 13-inch pan in 350° oven for 15 minutes. Spread caramel mixture on top of cake. Add pecans and chocolate chips. Spread remaining batter and continue baking for 15 to 20 minutes.
Mix into balls; place on greased cookie sheets. Bake at 350° for 10 to 12 minutes.
Mix chocolate chips and honey in 1 1/2-quart casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips are melted; stir. Stir in vanilla wafers, walnuts and whiskey. Shape into 1-inch balls. Roll balls in sugar. Store in tightly covered container up to 10 days. Flavor will continue to develop as they stand. Makes about 1 1/2 dozen candies; 100 calories per candy.
Mix in a bowl, flour, baking powder, salt and sugar. Using a knife, cut in the butter. Add beaten egg. Mixture must be crumbly. Put 1/2 into 8 x 8 x 2-inch pan. Put cherries on top. Sprinkle other half on top. Bake at 375° for 30 minutes.
Combine all ingredients and mix well. Shape into balls. Place on greased cookie sheet and press with fork. Bake at 325° for 15 minutes. Makes 4 dozen.
Mix together orange juice, lemonade and water. Add sherbet and stir until dissolved. This may be refrigerated, if not serving immediately. Prior to serving, add ice cream and stir until dissolved. Makes 5 quarts.
Saute butter, green onions and garlic until onions wilt. Set aside. In a bowl, cut cream cheese into chunks; add onion, garlic, sour cream and cheese. Mix well; fold in artichoke hearts.
Roll chestnuts in brown sugar. Wrap each chestnut with slice of bacon. Secure with toothpick. Broil until bacon is tender. Serve warm and enjoy!!!!
Saute onion in margarine. Mix squash, corn bread, soup, salt, pepper and sage. Pour this mixture into baking dish. Bake at 350° until brown.
Crush graham crackers to make a crust in large casserole dish. Slice bananas over crust. Mix lemon juice and milk together and pour over bananas. Spread pineapple over lemon juice mixture. Top with coconut and nuts. Add cherries, if you like.
Skin and debone chicken. Slice diagonally. In a bowl, mix chicken, soy sauce and cornstarch. Set aside. Prepare linguini. Drain and set aside. In skillet, with salad oil over high heat, cook mushrooms, snow peas, onion and red pepper, stirring quickly, until crispy (3 to 5 minutes). With slotted spoon, remove vegetables to a bowl. In drippings, cook chicken mixture until tender (3 to 5 minutes). Return vegetables to skillet. Add water and bouillon. Heat to boiling, stirring to loosen bits from bottom of pan. Add linguini and gently toss.
Preheat oven to 350°. In bowl, mix together all dry ingredients well. Mix together all liquid ingredients in separate bowl. Fold dry ingredients into the wet ones and mix well. Do not overmix. Pour into a 9 x 5 x 3-inch nonstick loaf pan. Bake for 1 hour and 15 minutes or until toothpick comes out clean.
Combine all ingredients, except chicken, in top of double boiler over simmering water; stir until smooth. Cook until very thick, stirring frequently, about 20 minutes. Cool at room temperature. Discard ginger. Place chicken in a large baking dish. Brush sauce generously (both sides). Cover and let stand 30 minutes. Preheat oven to 350°. Spoon remaining sauce over chicken. Bake approximately 20 minutes.
Mix butter or margarine and sugar until creamy. Mix in dry ingredients. Add vinegar. Chill one hour. Make into small balls. Bake 8 to 10 minutes at 350°. Cool before removing from cookie sheet.
Cream half the butter and beat in egg yolks 1 at a time; add cream, salt and cayenne. Cook in double boiler until thickened, stirring constantly; add lemon juice and remove from heat. Add remaining butter, cut into bits. Serve with asparagus, broccoli or cauliflower. Also good over eggs benedict.
Mix all ingredients in one container with an electric mixer. Put in greased round 8-inch cake pan. Bake at 350° for 35 to 40 minutes. Test with knife to make sure it is done. Cool. Remove from the pan while it is still warm. Cut in half horizontally. Mix one container of sugar and one of fresh cream. Spread on the cake as icing.
Mix molasses, boiling water and baking soda; set aside. Mix flour, oil and brown sugar until crumbly. Save 1 1/2 cups crumbs for top. Add liquid to crumbs a little at a time; mix well. Grease and flour a 13 x 9-inch pan or two 8-inch pans. Pour batter into pan and top with remaining crumbs. Bake at 350° for 50 minutes or when cake tester comes out clean.
Melt margarine. Add squash, onion, soup and sour cream, along with stuffing. Leave some stuffing to put on top. Bake at 325°. Just before it gets done, put the remaining stuffing on top.
Bring water, lentils, salt, thyme and marjoram to a boil. Cover and simmer 15 minutes. Saute onions and carrots in olive oil slowly, until soft. Add to stock, along with chopped parsley, tomatoes and sherry. Cover and simmer until lentils are tender. When ready to serve, put grated Swiss or Jack cheese in the bottom of each bowl and fill with hot stew.
In top of double boiler over hot water, melt chips, stirring occasionally (or melt in microwave). Remove from heat. Stir in Eagle Brand milk; blend well. May be served warm or cool. Good on ice cream or cake. Refrigerate leftovers.
Cook raisins in the water until water is gone. Add applesauce, Sweet 'N Low, eggs and oil. Mix well. Stir in flour and other ingredients. Bake in greased and floured pan at 350° for 45 minutes. I used a 10 x 7-inch pan.
Beat egg white stiff. Add sugar. Dip pecans and place on tinfoil lined cookie sheet and bake in oven at 250° for 30 minutes.
Put berries in a 10 1/2 x 7 x 1-inch cake pan. Cover with pineapple. Pour on dry cake mix. Scatter nuts on top. Drizzle melted butter over all. Place in preheated moderate oven at 350° for 1 hour. Cool. Cut into squares.
Mix together all ingredients, except crackers. Place in casserole dish. Crumble cheese crackers and cover top completely with crackers. Bake for 30 minutes at 325°.
Mix syrup, sugar, butter, flour, salt, eggs, vanilla and add nuts. Beat well and pour into unbaked pie shell. Bake at 350° for about 40 minutes.
Cook first 4 ingredients until thick (about 5 minutes). Add orange jello (dry), bananas, and chopped pecans. Pour into baked pie crusts. Top with Cool Whip and chill.
Place drained yams in 1 1/2-quart casserole. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350° for 35 to 40 minutes or until bubbly.
Mix all together. Store in tightly sealed container. Place 1/4 cup of hot chocolate mix in a cup; add 1 cup of hot water and stir. Makes about 50 servings.
Blend cream cheese, horseradish and Parmesan. Stir in olives. Shape in balls and roll in dried beef. Wrap in plastic wrap and chill overnight before serving.
Cut top from bread. Remove bread from bottom. Saute sausage. Cool. Layer sausage, spinach and top with cheese. Wrap in foil and bake for 10 minutes at 350°. Unwrap and slice. Serve warm.
Cut meat into serving size pieces. Sprinkle both sides with salt, pepper and flour. Brown on both sides in hot oil. Drain off fat, add remaining ingredients, cover and let simmer for approximately 1 1/2 hours. If needed, add more water if liquid boils away too fast.
Combine all ingredients except potatoes in a 2 1/2-quart casserole or larger. Bake in a 325° oven for 3 1/2 hours, stirring often during baking. If stew gets too thick, stir in more tomato juice or water and cover pot again. Mix potatoes in the last hour and cook with lid on until done.
Mix ingredients all together. Put in 13 x 9 pan. Bake at 350° for 40-45 minutes.
Melt butter and saute onions until soft. Add cream of mushroom soup. Heat through. Add cheese; stir until melted. Add Worcestershire and asparagus. Mix well; fold in bread cubes. Put in buttered pan; put in oven at 350° until top is browning.
In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2 to 3 minutes or until hot, stirring constantly. Add cabbage. Cover and cook for 10 minutes over medium heat, stirring occasionally. Add apples. Cook, uncovered, for about 10 minutes or until tender. Servings: 6 to 8.
Blend powdered sugar into softened cream cheese, then work in milk and vanilla. Sprinkle coconut over the iced cake.
Place chicken in a large shallow dish. Combine soy and next 4 ingredients, mixing well. Pour over chicken and let marinate for about 30 minutes. Remove from marinade. Grill chicken breasts over hot coals 25 minutes or until done, turning and basting with marinade approximately every 5 minutes. Place slice of cheese on each chicken breast and grill an additional 5 minutes or until cheese melts.
Cream sugar and butter together; beat until light and creamy. Add eggs, one at a time, and beat well. Add flour; beat well. Add lemon juice and 7-Up. Pour batter into well-greased and floured tube pan. Bake at 325° for 1 to 1 1/4 hours.
Crumble together peanut butter, graham cracker crumbs, powdered sugar and oleo. Pat in bottom of 9 x 13-inch pan. Melt chocolate chips and spread over top. Chill.
Mix cocoa and water in saucepan. Heat and bring to a rapid boil. Pour over sugar and flour mixture; mix well. Add remaining ingredients and mix. Pour into an ungreased jelly roll pan. Bake at 350° for 25 minutes.
Saute onion in small amount of oil. Combine all ingredients. Simmer 20 minutes. Add 2 cans beans and 1 can corned beef. Simmer another 20 minutes.
Heat brown sugar and butter until melted. Add corn flakes. Stir well. Spread 1/2 mixture on bottom of pan. Spread ice cream. Top with remaining mixture. Freeze and enjoy.
Heat tomato soup and cream cheese until cheese is melted. Dissolve gelatin in cold water; add to mixture and cool. Add to mixture, celery, onion, mayonnaise, pepper and crab meat or tuna and salmon. Mix all together and pour into mold.
Coat chicken with coating mix as directed on package. Place in 13 x 9-inch baking pan. Bake at 400° for 20 minutes or until cooked thoroughly. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese is melted.
Combine pork with salt, 1 tablespoon soy sauce, sherry, ginger, scallion, water and cornstarch. Mix well. Remove stems from peppers. Cut hole at the tops. Remove seeds. Wash thoroughly; dry. Fill peppers with pork mixture. Heat oil in wok to 350°. Stir-fry peppers 1 minute. Add 2 tablespoons soy sauce, stock and sugar. Bring to boil. Turn heat down. Simmer 20 minutes. Thicken gravy with dissolved cornstarch. Stir constantly. Remove peppers to platter and pour sauce over them.
Mix all ingredients. Spread in 8-inch pie plate. Sprinkle with Parmesan cheese. Serve with crackers. Bake at 350° for 20 minutes.
Cook the milk and flour until thick; cool and chill. Beat butter or oleo and sugar. Mix everything together; beat well. Add vanilla.
Squeeze the lemon juice over the sliced apples; let set while preparing the onions. Melt the butter. Place onions in butter; sprinkle apples on top. Sprinkle the sugar and salt and pepper to taste. Use tight lid and steam until apples are soft. Stir all together and fry until slightly brown. Good with pork.
Put sliced strawberries in pie crust. In medium saucepan, combine dry jello, dry pudding mix and water and cook over medium heat, stirring constantly, until it thickens and starts to boil. Remove from heat. Spoon hot mixture evenly over strawberries. Refrigerate at least 2 hours. Serve with 2 tablespoons Cool Whip on top of each piece. Makes 8 servings.
Bake by teaspoonful in waffle iron. Makes 8 cookies at a time. Press pecans into hot cookie to resemble turtles.
Wash and slice squash. Peel and slice onion thin. Put squash in pan; add onions. Cover with water and salt. Let stand 2 hours. Drain well. Bring all ingredients to a boil, then add squash, onions and pepper. Bring back to boil and boil 5 minutes, then pack into hot jars and seal. Process in hot water bath 15 minutes. Take out. Make sure lids are tight.
Mix ingredients together until well blended. Pour batter into greased brown bread pan. Place brown bread pan on rack in large pan of boiling water. Water should reach 1/4 to 1/2 way up the brown bread pan. Cover and steam for 1 1/2 hours. Remove from pan and cool on cake rack.
Mix ingredients well and beat until creamy and smooth. Cook until mixture begins to thicken. Pour into pie pans lined with pastry and bake in moderate oven (350°) until knife inserted in middle comes out clean, approximately 35 minutes.
Combine caramels with milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel mixture and set aside. Beat cream cheese until fluffy, gradually adding sugar; mix well. Add eggs one at a time; stir in vanilla and melted chocolate chips. Beat until blended well. Spoon over pecan layer. Bake 30 minutes at 350°. Run knife around edge and cool and refrigerate for 8 hours. Release from spring-form pan and arrange pecans around edge of cheese cake.
Cut eggplant in half lengthwise. Scoop out pulp, leaving a shell 1/2-inch thick. Chop eggplant in 1-inch cubes. Heat oil in a large skillet. Saute eggplant, onion and garlic in oil until onion is soft. Stir in parsley, cheese and crab. Mix well. Stuff shells with mixture. Sprinkle with bread crumbs. Place one slice of tomato on each eggplant. Sprinkle with about 1/2 teaspoon olive oil, then sprinkle with basil and oregano evenly over the tomato slices. Bake at 350° for 20 to 25 minutes. This can be a meal in itself if served with a hearty salad and crusty bread or can accompany a simple broiled chicken nicely, too. Serves 8.
In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, salt and seasoning; mix well. In saucepan heat milk, water and butter until warm (120° to 130°, butter does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in 1/2 cup cheese and enough remaining flour to make a firm dough. Knead on well-floured surface until smooth and elastic, about 3 to 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm oven (turn oven to lowest setting for 1 minute, turn off) for 15 minutes.
Cook potatoes until done. Mash in a blender. Add butter, cinnamon, egg and nutmeg. Pour into pie shell. Cook at 350° for 30 minutes or until crust is done. Cool; top with whipped cream and serve.
Mix butter, coconut, flour and sugar and bake at 300° for 35 minutes or until brown, stirring often. After the crumbs have cooled, put 1/2 in the bottom of a greased 9 x 13-inch pan. Mix pudding according to directions, using milk. After partially set, pour over crumbs. Prepare Dream Whip or Cool Whip. Spread over the pudding mixture. Add remaining crumbs on the top and chill.
Cook broccoli in usual manner. Place in a buttered flat casserole. Squeeze lemon over broccoli. Place chicken breasts skin side up on broccoli. Combine soup, mushroom caps, sour cream and sherry. Pour over chicken. Sprinkle with paprika generously. Bake at 350° for 1 hour. Delicious with wild rice and tossed salad.
Cook rice according to directions. Make white sauce with butter, flour, milk, salt and pepper. Drain mushrooms; save the juice. Add mushrooms to the sauce, then add to the rice. (If too thick, add a small amount of the juice from the mushrooms.) Bake 20 minutes at 350°.
Combine melted butter, onion and soup together. Microwave until warm and mixed thoroughly. Add sour cream and mix. Place French fries in casserole dish. Pour soup mixture over fries. Top with grated cheese. Bake 30 minutes at 400°.
Grease bottom of 13 x 9-inch pan. Sprinkle marshmallows over bottom of pan. Combine strawberries and syrup with dry gelatin; set aside. In large bowl, combine rest of ingredients; beat 3 minutes with mixer at medium speed. Pour over marshmallows. Spoon strawberry mixture over batter. Bake at 350° for 45 to 50 minutes until golden brown; cool. Serve with whipped cream.
Sift dry ingredients together and cut in shortening. Add dissolved yeast to buttermilk; add to flour and mix. Knead on floured board. Roll and cut. Dip in melted butter and bake 15 to 20 minutes at 425°.
Pare and thinly slice cucumbers. Dice onion. Sprinkle cucumbers and onion with a teaspoon of salt and let stand 10 to 15 minutes. Pat with paper towel to take out as much moisture as possible. Place cucumbers and onions in serving dish. Add sugar and vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.
Bake at 350° for 20 minutes. Let stand a few minutes. If you like it spicy, add more salsa.
Place the butter, oats and cocoa in a mixing bowl; add boiling water and stir until butter is melted. Add brown sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to oat mixture just until combined. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 375° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Frost with chocolate frosting. Yield: 12 to 16 servings.
Mix all dry ingredients. Mix separately the beaten eggs, corn, onion and melted margarine. Add dry ingredients slowly to corn mixture; mix well. Drop by large spoonfuls into hot oil. (I use an iron skillet that doesn't stick.) Add more oil as needed to skillet.
Cook until clear and add 2 tablespoons dry orange jello. Cool. Pour over 2 to 3 cups of sliced peaches in cooled baked pie shell. Refrigerate 2 to 3 hours. Serve with Cool Whip.
Saute onion and garlic in butter in soup pot until translucent. Add grated carrots and stir for 1 minute. Add lentils, water, chicken or vegetable cube (if used) and lemon rind. Let soup come to a boil, then lower the heat and simmer for 40 minutes. Add lemon juice and basil; simmer for another 20 minutes. Add salt and pepper to taste.
Start rice (if using non-instant). Saute all but rice and soup in butter in skillet at 350°. Heat soup and cook rice (if using instant rice). When rice is done, mix soup into rice, pour into oblong casserole dish and arrange mixture over top evenly. Serve immediately.
Split pig's feet in half. Wash well. Place in pot with enough water to cover. Add salt and pepper. Cook about 1 hour. Add 1 onion and other spices. Simmer until tender; drain. Add 1 sliced onion and 2 cucumbers (sliced thinly) to vinegar. Marinate pig's feet in the vinegar mixture for 6 to 12 hours. Serves 6 to 8.
In electric frypan, brown well on both sides. Remove from pan and pour in cream of mushroom soup. Add 1/2 can water-milk. Mix and stir well with the drippings. Put chops back in frypan with the soup mixture and simmer slow for 45 minutes, covered. Serve with noodles or rice. (I use 4 chops to this amount of gravy, can use more.)
Marinate the chicken wings in soy sauce overnight or 6 to 8 hours before cooking. Heat the oil in a deep frying pan before dropping in the wings. As the wings become done, they seem to float to the top of the oil. When they are done, drain well and sprinkle both sides generously with white pepper and roll in sesame seed.
Cook rice. Cook meat and put together in skillet. Add pepper and soup; cook 10 to 15 minutes. Is also good to use steak strips or chicken in place of hamburger meat.
Cream shortening; add sugar, egg and molasses; mix well. Sift dry ingredients; add alternately with milk. Add raisins and nuts and mix well. "Flop" from spoon on greased baking sheet; bake in moderate oven at 350° about 10 minutes.
Heat oven to 375°. Stir oil, garlic and seasonings. Coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture. Arrange around meat in pan. Roast 35 to 40 minutes or until meat thermometer registers 155° and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes before slicing. Serves 8.
Make white sauce from first three ingredients. Cook until thickened, about 5 minutes. Butter 8 x 12-inch casserole. Place a layer of cracker crumbs in bottom of casserole. Drain asparagus and place on crumbs. Slice eggs and place on asparagus. Repeat the two layers. Cover all with the white sauce. Top with buttered cracker crumbs. Bake at 350° for 40 to 45 minutes.
Mix only until flour mix has absorbed the milk. Turn out onto baking sheet. Pat flat to about 3/4-inch. Do not knead! Cut and bake in preheated oven at 450° until lightly browned, about 12 minutes.
Mix the first 3 ingredients and place in bottom of greased 10-inch pie plate. Mix the remaining ingredients and pour over top of cranberries. Bake at 325° for 35 to 40 minutes until light brown on top. Serve with whipped cream or ice cream.
Mix together. Put chocolate chips in last. Bake at 350° for 40 to 55 minutes.
Brown chicken in oil. Place in a 2-quart casserole. Saute onion and green pepper in frying pan. Stir in remaining ingredients and pour over chicken. Bake at 350° for 1 hour. Serve hot with cooked spaghetti.
Cook noodles; drain. Layer noodles ham, soup and cheese, one half at the time in greased baking dish. Pour milk over this and dot with butter. Bake at 350° for 45 minutes.
Mix everything together in a 9 x 13-inch baking dish. Bake 1 hour at 350°.
Melt oleo; mix flour, sugar and pecans and press in a 13 x 9-inch pan. Bake at 350° for 15 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip and spread over crust. Then top with pie filling and chill.
Sift dry ingredients and add oil; beat well. Add eggs, butter and milk gradually. Add figs, nuts and vanilla. Bake at 325° for 45 minutes.
Dissolve Jell-O in boiling water. Add frozen strawberries. Allow to thicken slightly. Tear angel food cake into medium pieces and fold into Jell-O mixture. Allow to harden. Serve with whipped cream.
Grease an 8 x 12-inch pan. Cover pan with chipped beef. Flatten chicken pieces, then roll and wrap with bacon and place in pan. Blend soup and sour cream; pour over chicken. Sprinkle with paprika. Bake, uncovered, at 275° for 3 hours. To make a little thinner sauce, add a little milk. Serve over rice.
Melt the butter; combine it with the next 5 ingredients. Add the shrimp, tomatoes, mushrooms, snow peas and green onions. Cook on high, stirring, until the shrimp are pink. Serve over rice.
Beat eggs until foamy. Beat in sugar, vanilla and margarine. Combine flour, baking powder and salt. Add to egg mixture. Beat until blended. Stir in nuts. Batter will be stiff. Spread in pan evenly (13 x 9 x 2-inch pan, greased). Bake 25 to 30 minutes. Cool. Cut. Makes 2 dozen.
Mix cheese and pimentos together. Mash well. Add salad dressing a little at a time until ready to spread. Keep in refrigerator until ready to make sandwiches.
In large bowl place two layers each of lettuce, pepper, celery and onions. Top with layer of frozen peas. Cover completely with mayonnaise or salad dressing. Sprinkle with sugar, then add layer of cheese and top with bacon bits. Cover and refrigerate overnight. Serves 8 to 10.