HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a 3-quart saucepan over medium-high heat. Add onion and saute until soft. Add apple, carrot, green pepper and celery and saute until vegetables are soft, about 10 to 12 minutes. Stir in cloves, curry, parsley and nutmeg. Add broth and season to taste with salt and pepper. Reduce heat, cover and simmer 30 to 40 minutes. Remove from heat and blend in whipping cream. Transfer to blender in batches and puree. Pour into bowl. Cover and refrigerate. Garnish each serving with cream and apple. Serves 6 to 8.
Mix all ingredients in a large bowl and pour into Ziploc bags (can easily be doubled).
Combine 2 cups flour with yeast. Heat and stir milk, sugar, shortening and salt just until warm. Add to flour mixture along with the eggs. Beat with electric mixer on low speed for 30 seconds. Beat on high speed 1 to 3 minutes. Using a spoon, stir in as much of remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled, about 1 hour (for high altitude, punch down and let rise again). Punch down and turn out onto lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Grease muffin pan and put 3 little balls in each one (approximately 1 tablespoon per ball). Cover and let rise in warm place, about 30 minutes. Preheat oven to 375° and bake for 12 minutes. Makes 18 to 24 rolls.
Bake potatoes at 400° until tender, cool and remove skin. Mash or whip potatoes in a large bowl. Add butter, sugar, salt, spices, vanilla extract. Set aside. In a small bowl, beat egg yolks slightly.
Melt chips. Stir in noodles and nuts. Drop by spoonfuls onto wax paper.
Cut and wash mushrooms; set aside. Mash both meats in pan over high heat; pour off enough drippings in another pan to lightly brown rice. Then add to meat the onions, pepper and garlic. Cook, stirring, until onions are clear; add tomatoes, chili powder, mushrooms, salt and pepper. Add rice to meat mixture. Pour in a 2-quart casserole dish. Bake at 350° until rice is tender, about 30 to 40 minutes.
Melt margarine. Saute onion; add and saute green chilies. Add and melt cream cheese; add cans chunk white chicken. Spoon 2 to 3 tablespoons mixture into tortilla shells. Roll and place seam side down into lightly greased 13 x 9-inch dish. Top with Monterey Jack cheese and drizzle with small container whipping cream. Bake at 350° for 30 to 35 minutes or until brown.
Combine all ingredients and roll in balls and in white sugar. Bake at 350° for 12 to 14 minutes.
Mix together flour, salt and soda. Stir in flour mixture alternately with sour milk and mashed bananas to shortening mixture until smooth. Add nuts and bake in 5 x 9-inch loaf pan for 1 hour or until toothpick comes out clean from center of loaf.
Combine ingredients in large bowl. Cut up chicken breasts if desired. Place chicken breasts in casserole dish and pour mixture over chicken and mix together if you choose to cut chicken up. Cook, uncovered, at 350° for 1 1/2 to 2 hours or until done.
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, nuts and salt. Fold in whipped cream. Chill. Garnish tray with lettuce or other greens. Place pineapple spears on tray and heap cranberry mixture on pineapple.
Combine sugar, water, corn syrup and butter in a saucepan. Stir over medium heat to 300° on candy thermometer. Add cashews. Cook until thermometer reaches 310°. Stir in baking soda. Pour into lightly greased 9-inch square pan. Smooth out to fill the pan. Let stand until cold, then break into pieces. Makes about 1 pound.
Finely crush the entire package of Oreo cookies. Crush until the creamy middle disappears. (This makes the "dirt" for the cake.) Cream margarine and cream cheese together. Add the sugar and the Cool Whip, mixing well. Combine the milk, vanilla pudding mix and vanilla extract. When set, add this to margarine and cream cheese mixture. Put 1/2 of the "dirt" on the bottom of the oblong pan. Put prepared filling mixture on the top of this. Add the remaining "dirt" on top. Chill several hours before eating. (You can put in a toy sand bucket or flowerpot if you like. You can also put the jelly worms on top.)
Pour butter over bread cubes to coat. Mix tomatoes, brown sugar, salt and basil. Pour over bread. Mix gently. Bake at 350° for 30 minutes.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°. Roll about 1/3 of dough at a time 1/8-inch thick on floured cloth-covered board. Cut into 1 1/2-inch circles. Transfer rounds to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick round with fork 4 times. Bake 7 to 9 minutes. Put cookies together in pairs with creamy filling.
Cream the butter and brown sugar. Add eggs. Mix in pear honey. Sift dry ingredients and mix 1/2 cup fruit and nut mixture. Add to creamed mixture, then add dry ingredients alternately with orange juice. Makes 3 medium size loaves. Bake in preheated oven at 275° for 3 to 3 1/2 hours.
Combine pecans, soft butter and 1/3 cup brown sugar. Spread on bottom of pie shell. Prick sides of pie shell and bake 10 minutes in hot oven. Cool 2 minutes before filling with pumpkin mix.
Add first five ingredients in large saucepan. Cook over medium heat, stir while cooking until it comes to a boil (approximately five minutes). Remove from heat. Add chocolate morsels to marshmallow mixture, stir until the chocolate melts. Add the pecans and vanilla. Spread evenly into a 8 or 9 inch buttered square pan. Cool and cut into squares. Makes approximately 3 dozen squares.
Mix apples while hot with soda. Add margarine and sugar, well creamed; add all the spices and flour. Then add raisins and chopped nuts. Bake at 350° in 2 deep 9-inch pans or tube pan. Frost with favorite brown sugar frosting.
Mix wheat flour, honey, shortening, salt and yeast together with mixer; add warm water. Mix 1 minute on low speed, then 1 minute on medium speed. Stir in flour, 1 cup at a time, until dough can be handled. Knead dough 10 minutes on flour. Put in greased bowl. Cover 1 hour. Punch down, divide in half, rise 5 minutes and flatten to form rectangle. Place in greased pans. Brush with butter. Sprinkle with oats. Let rise. Bake at 375° for about 40 minutes.
Mix sugar and cornstarch, then add milk and coconut. Beat egg yolks and add to cooking, then add 1 teaspoon vanilla. If making chocolate pie, then add 1 cup of chocolate instead of coconut.
Cream all ingredients together. Store in refrigerator. Use on hot breads, toast, or muffins.
Mix Cool Whip, cream cheese and powdered sugar together. Pour into an oblong glass pan (8 x 11-inches). Mix jello, boiling water and ice cubes until jello begins to gel. Mix in pineapple, cranberries, nuts and marshmallows in jello. Pour over cream cheese mixture. Place in refrigerator until firm.
Place lima beans in mixing bowl. Cover and soak overnight. In large soup pot, place soup bone, celery, onion and enough water to completely cover bone. Season with salt and pepper. Bring to boil; reduce heat and simmer until meat is very tender. Remove bone from soup pot and cut off all edible meat from the bone; return meat to pot. Discard bone and membranes. Drain beans and add with remaining ingredients to pot. Adjust water to make 4 quarts of soup. Season with salt and pepper. Cover and simmer 5 or 6 hours.
Mix flour, salt and butter; press into 9 x 9-inch pan. Arrange peaches to cover crumbs and sprinkle on the cinnamon and sugar mixture. Bake until bubbly. Remove from oven and pour on already beaten milk, egg and syrup mixture. Return to oven and bake until firm. Oven heat is 350°.
Put cottage cheese in bowl, sprinkle jello, stir to mix an let set for 10 minutes in refrigerator. Fold in oranges and pineapple and topping. Spread into square serving dish that has been lightly oiled or sprayed with pam. Refrigerate at least 4 hours. Can be made day before. Let sit overnight.
Beat egg yolks until fluffy. Add soaked soy grits and blend thoroughly. Add salt and water to egg whites and beat until stiff. Fold in yolk mixture and pour into skillet containing the hot oil. Cover and cook slowly over a low flame until set around edges. Remove cover. Place in moderate oven for 15 minutes to complete cooking and allow to brown slightly on top. Fold over and serve. Serves 4.
Place 1 cup of the ice cream in a shaker cup. Add 1/4 cup milk, 1/2 teaspoon vanilla and a few drops of mint flavoring. Apply seal and shake well. Repeat and serve in 12-ounce glasses.
Defrost shrimp if frozen. In large skillet, fry bacon and drain. Crumble and set aside. Reserve 2 tablespoons of bacon drippings. Add onion, pepper and garlic. Cook until tender, but not brown. Add rice to vegetable mixture, blending well. Cook until rice turns opaque and white. Add broth, tomatoes, oregano and salt. Bring to boil. Remove from heat and cover. Bake for 20 minutes at 350°. Add prepared shrimp and bacon to rice mixture. Cover. Return to oven for 10 minutes or until shrimp is pink. Fluff rice. Sprinkle with parsley and serve with lemon wedges.
Cream Crisco and sugar together until smooth. Add 1 egg at a time, beating well after each egg. Mix vanilla and milk together and add to the mixture. Add baking powder to flour and sift, then add to mixture and beat on low for 2 minutes. Then beat on high until creamy and smooth. Pour into a well-greased and floured tube cake pan. Put in oven and then turn oven to 325°. Bake 1 1/2 hours.
In a small saucepan over medium heat, bring the tomato sauce, tomato paste, onion, garlic, 1/2 teaspoon dried oregano and the red pepper flakes to a boil. Reduce the heat to low; simmer for 2 minutes. Preheat the broiler and line a broiler pan with foil. In a large nonstick skillet, over medium-high heat, bring the chicken broth and sherry to a boil. Add the chicken, the remaining 1/2 teaspoon oregano and the black pepper.
Cook potatoes in salted water until fork-tender. Refrigerate until cool; peel and chop potatoes and 5 eggs. Reserve 1 egg for garnish. Combine all ingredients in large bowl, except reserved egg and paprika. Quarter or slice reserved egg; garnish top of salad. Sprinkle with paprika. Makes 7 servings.
Brown chops in small amount of shortening, then place in casserole dish. Add rice, water, salt and onion soup mix. Cover with foil and bake for 1 hour at 350°. Do not lift foil until chops are done.
Mix together well. Spray an 8-inch pan with Pam. Bake at 350° for 20 to 25 minutes. Can double this recipe to make long cake pan full.
Combine the mayonnaise, catsup, horseradish, parsley and pepper. Spread this sauce on bread. Layer the corned beef and sauerkraut on 4 slices of the bread and top with the cheese. Cover with the remaining bread and spread with 1 tablespoon of the butter. Melt the remaining 1 tablespoon of butter in a large nonstick frying pan over medium heat. Add sandwiches, unbuttered side down, and fry until golden, about 5 minutes on each side. Turn and brown the other side. Makes 4 servings. Work time: 25 minutes. Total time: 25 minutes.
Melt butter in heavy skillet, measuring 10-inches across top. Remove from heat. Add brown sugar. Arrange apples in skillet. Add raisins. Sift together flour, baking powder and salt. Set aside. Add brown sugar and sugar gradually to shortening, creaming well. Blend in egg yolks and vanilla. Beat well. Add dry ingredients alternately with milk. Blend thoroughly after each addition.
Mix shortening, sugar, water, eggs and vanilla. Add flour, soda and salt; stir. Add chocolate bits. Mix well.
Combine ingredients, except vanilla and nuts, and cook in saucepan until it is in soft ball stage. Remove from heat and add vanilla and nuts. Beat until thickened and glossy. Pour into a buttered 9 x 9-inch baking dish. Serve when cooled.
Mix together cottage cheese and crushed pineapple, then sprinkle jello over and mix. Stir in Cool Whip. Add nuts.
Combine all ingredients (except parsley and nuts). Mix well and chill	at least 2 hours (better overnight).	Shape into ball and roll into nuts and then into parsley. Refrigerate at least 1 hour before serving. Serve with cocktail bread slices or crackers.
Melt butter in a 9 x 13-inch pan. Peel apples and cut in half; remove core. Wash and lay aside to drain.
Mix well and spread on plate. Refrigerate until firm. Layer chopped lettuce, onion, olives, tomatoes and green pepper. Top with shredded Cheddar cheese. Leave set in refrigerator overnight. Serve with taco chips.
Mix sugar and shortening. Add remaining ingredients. Pour batter into two bread pans. Bake at 350° for 45 minutes to 1 hour.
Mix sugar and cornstarch. Add water and bring to boil. Boil about 2 minutes more, until thick and clear. Add the strawberry gelatin. Stir until melted. Cool slightly, but while still hot, pour over berries arranged in pie shell. Be sure to cover all berries. Garnish with whipped topping, if desired.
Beat together butter, coffee powder, salt and almond extract. Gradually beat in sugar; beat until light and fluffy. Stir in flour and chocolate pieces. Press batter into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Sprinkle almonds over top. Bake in moderate oven at 375° for 23 to 25 minutes or until golden brown. Set pan on rack. Cut in 2 1/2 x 1 1/2-inch bars while warm. When cool, remove from pan. Makes 40.
Cook first 3 ingredients for 5 or 10 minutes until it is thick. Take off heat and cut 1 pound Velveeta cheese in this. Add beaten eggs and Tabasco; mix well. Add little chili peppers to taste. Bake for 1 hour at 250°. Sprinkle paprika on top.
Mix cake mix with 1/2 can evaporated milk to form a dough. Press 1/2 of dough into bottom of pan. Bake at 350° for 8 minutes. Melt caramels and remainder of milk in a double boiler. Pour on top of cooked dough. Sprinkle with 1/2 the chocolate chips and nuts. Form remainder of dough into small flat circles. Place on top of chips and nuts. Sprinkle remainder of nuts and chips on top. Bake at 350° for 25 to 30 minutes.
In a saucepan over medium heat, melt butter. Add rice and stir until browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until the liquid is absorbed and rice is tender. Remove bay leaf before serving.
Preheat oven to 450°. In a small saucepan, combine stock and garlic. Bring to a boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until tender. Place in blender or food processor, along with vinegar, and puree until smooth. Return to saucepan and keep warm.
Heat 2 tablespoons oil in skillet. Add crushed garlic, bay leaf and basil. Saute one minute. Add cauliflower and sprinkle with salt and saute until tender. (Can add water and cover to steam cauliflower until tender.) Add tomato puree and lower heat to a simmer for 15 minutes. Cook spaghetti. Toss with butter and oil and half the cheese mixture. Put spaghetti on a platter and pour cauliflower sauce over the spaghetti. Top with the other half of the cheese mixture. Serve immediately.
Mix together all ingredients, but corn. Add to corn and pour into greased casserole. Set in pan of water and bake in moderate oven at 350° for 1 hour and 15 minutes.
Mix all ingredients together. Store in tight jar. Use 1/3 cup of mix in large mug. Add boiling water. Stir. Add marshmallows, if desired.
Place candy bars on bottom of pie shell. Blend all ingredients. Pour over candy bars. Then bake at 450° for 5 minutes and then 325° for 40 minutes. Cool; serve with Cool Whip. Cut in tiny pieces because it is very rich.
Mix all ingredients except mayonnaise. Mix lightly with mayonnaise. chill thoroughly. Serve on salad greens. Garnish with grated cheese. 6 servings.
Add 2 tablespoons sugar to whipping cream. Mix all ingredients. Place in a Jell-O mold.
Cream together the cream cheese and sugar. Add pineapple, strawberries and bananas. Mix together, then add 1 (12 ounce) Cool Whip. Pour into 9 x 13-inch pan; freeze overnight. Take out 1/2 hour before serving. Cut into squares. Enjoy.
Saute vegetables in oil. Stir in tomato sauce, water and seasonings; simmer 1 hour. Toss with 8 ounces (dry weight) spaghetti. Serves 6.
Put in roaster and cover. Cook in oven for 8 hours at 250°.
Beat egg whites and cream of tartar in a large bowl to soft peaks. Beat at high speed in electric mixer. Add 1/2 cup of sugar, gradually sprinkling 2 tablespoons at a time, to the egg whites and continue to beat until very stiff peaks are formed. Do not underbeat.
Boil the eggs, sugar and butter over low heat for 2 minutes, stirring constantly as it burns easily. Cool, then pour over the remaining ingredients. Mix and press in a greased 9 x 13-inch pan.
In a saucepan, bring to a boil the water, margarine and onions. Add remaining ingredients. Mix and pour into a baking dish. Cover and bake at 350° for 1/2 hour.
Cut in slices. Take out core and stem and cut off bad spots. If apples are sweet, use 8 cups. If apples are tart, use 10 cups. Cook until most of liquid is out about as you would with dried apples.
Sprinkle steak with garlic; roll in flour. Brown in skillet with oil on both sides. Add soup mix, mushrooms with liquid and water. Cover and let simmer for 30 minutes. Serve over rice or toast.
Put ice cream in punch bowl. Pour pop over ice cream. Allow 45 minutes before serving, stirring often. Easy to make and real good.
In large bowl, stir together flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, nuts and raisins. In another bowl, beat eggs and oil, pour over flour mixture and stir. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours. Cool in pan for 10 minutes.
Sift together flour, soda, spices and salt. Cream margarine and gradually add sugar and blend in eggs. Beat well at low speed and add dry ingredients alternating with pumpkin. Stir in walnuts and chocolate bits. Put mixture in well-greased and floured 9 x 5-inch loaf pan, then bake at 350° for 60 to 75 minutes. Let stand 6 hours before slicing.
Melt butter and chocolate in top of double boiler over hot water. Stir in sugar gradually (about 1/4 cup at a time). Mixture will be dry and thick. Add salt, then slowly stir in evaporated milk. Continue cooking for 7 to 8 minutes. Remove from heat and add vanilla. Serve hot over ice cream.
Mix sour cream, soup and chicken; spread on bottom of baking pan. Melt margarine. Add broth. Make stuffing and place on top of mixture. Bake at 350° until brown.
Mix the first 4 ingredients together. Lightly sift together the remaining ingredients. Stir into egg mixture until blended. Add 1/2 cup chopped nuts. Pour in 2 grease and floured loaf pans. Bake at 325° for 1 hour and 10 minutes.
In medium bowl, combine cereal and milk. Let stand 10 minutes or until milk is absorbed. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves; set aside. Add pumpkin, oil, eggs and raisins to cereal. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into greased or paper-lined 2 1/2-inch muffin cups; fill to top. Sprinkle each muffin with 1 teaspoon cinnamon sugar. Bake at 400° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan and remove to eat! Makes 9 muffins.
Brown ground beef; drain. Add cream of mushroom soup, mushrooms and milk. Season to taste. Let simmer.
Wash and cube peppers, onions, cucumbers and carrots. Place all veggies in a large bowl. Cover with water and 1 cup salt. Let stand at least 3 hours or overnight. Put vinegar, sugar and spices in a large enamel pot; bring to a boil. Add the veggies; again bring to a boil. Ladle the veggies into hot jars. Add the hot liquid to cover veggies. Put tops on immediately and seal by immersing in a canning kettle or large pot of boiling water. Leave quart jars in for 10- minutes, pint jars for 5 minutes.
Mix Dream Whip as directed. Add fudge topping; mix together. Place in refrigerator. Use one large teaspoon for cup. Pour hot milk over it.
Mix together in heavy saucepan. Heat slowly until sugar is dissolved, then bring to a boil. Pour immediately over 3 stiffly beaten egg whites that have salt and vanilla added. Beat until cool and spread on cake. This frosting does not get hard and sugary. Spread coconut on top and sides.
Brown steak pieces in hot grease. Add soy sauce and water. Lay vegetables on top of meat and cook with lid on until almost soft. Add cornstarch to thicken. Taste to see if more water is needed and if soy sauce is too salty. Serve over rice. Do not add salt or pepper to steak.
Wash and dry the greens and lettuce. Leave some parsley for decorating the plate. Chop the rest of the greens fine. Butter the bread and place a lettuce leaf on top. Mix the cheese, salt, pepper, greens and seeds. Spread on top of the lettuce and put a sprig of parsley in the center. Serves 1 or 2.
Press melted butter and vanilla wafer crumbs in a pan. Beat cream cheese, 1 1/2 sticks soft butter and confectioners sugar until fluffy. Add pineapple. Slice bananas on top. Cover with Cool Whip. Garnish with cherries and nuts.
Mix all ingredients and put in an 8 x 8-inch pan. Line pan with coat paper first.
Break cauliflower and broccoli into bite-sized pieces. Combine with green pepper and onion. Stir together remaining ingredients and pour over vegetables. Let stand in refrigerator at least 1 hour or overnight.
Melt chocolate bits in double boiler. Take off stove and add milk and vanilla. Mix thoroughly. Put in buttered pan and keep refrigerated. Nuts may be added.
Place chocolate in top of a double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Dip larger end of each almond into chocolate and place on a waxed paper lined cookie sheet. Chill until chocolate is firm. Gradually stir Amaretto into remaining melted chocolate; set aside. Combine gelatin and water in a medium saucepan. Beat egg yolks slightly; stir into gelatin mixture. Add sugar and milk, mixing well. Cook over low heat, stirring until slightly thickened. Remove from heat and stir in chocolate mixture. Chill until consistency of unbeaten egg white.
Combine all ingredients and pour over roast. Cover with aluminum foil. Bake 2 1/2 to 3 hours. Remove foil; bake about an hour or until meat is tender.
Combine apples and sugar; let stand. Beat eggs; add oil and vanilla. Mix and sift flour, baking soda, cinnamon and salt. Stir in alternately with apple sugar mixture. Pour into a greased and floured pan. Bake at 350° for 45 minutes to 1 hour or until cake tests done. Let stand in pan to cool. This cake is good plain or with cream cheese frosting.
Put tomatoes in a 7 x 11-inch glass flat casserole dish. Mix remaining ingredients and pour over tomatoes. Marinate at least 1 hour.
Melt oleo; add to crumbs until mixed well. Use on bottom; save some to sprinkle on top.
Cream first 4 ingredients; add vanilla. Mix in all the rest. Place on baking sheet in golf ball sized mounds. Compress slightly. Bake at 400° for 6 to 10 minutes.
Simmer grape jelly and chili sauce about 1/2 hour. Mix hamburger, eggs, onion, salt and pepper. Shape into 1-inch balls. Brown and drain. Put browned meat balls into hot sauce and simmer 1/2 hour. Very nice appetizers.
Mix all ingredients thoroughly by running them through a food chopper or blender. If necessary, add a little fresh fruit juice to make a thick paste. Press into a loaf pan. Freeze in freezer. Slice before serving.
In skillet, cook garlic in olive oil over medium-high heat 2 minutes or until browned. In bowl, combine Cheddar spread, cream cheese, beer, mayonnaise, paprika and sauteed garlic. Cover; chill overnight. With a serrated knife, cut off top of bread loaf; set aside. Hollow by running knife around inside of crust to release bread center. Spoon cheese mixture into the bread bowl. Cover with top for easy carrying along. Cut center of loaf into cubes and serve with spread. Makes 3 cups (16 servings).