HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 3-quart saucepan; combine milk and soup. Stir in broccoli, potatoes and onion. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer, covered, for 10 minutes. Remove from heat; cool. Cover and chill. At serving time, in 3-quart saucepan, reheat soup. In saucepan, place the fresh undrained oysters; cook over medium heat until edges curl. Add to broccoli mixture; heat through. If using canned oysters, just add undrained oysters directly to soup; heat through. Makes 4 to 6 servings.
Melt butter in bottom of a large pan or baking dish. Combine milk, flour, sugar and baking powder. Pour over melted butter. Pour cooked hot fruit in center of batter. Spread a little. Bake at 375° for 25 to 30 minutes, maybe a little longer.
Bring consomme to boil; add cumin. In skillet saute vegetables in butter until soft. Add rice and saute until golden brown. Put in a large casserole. Pour boiling liquid over rice. Cover and bake 25 minutes at 350°. Stir and check for doneness of rice.
Combine sake (sherry), soy sauce and sugar in medium saucepan. Pare the ginger and cut into paper thin slices; add to saucepan. Bring to boiling. Lower heat and simmer 15 minutes, or until sauce is reduced to 1 1/4 cups. Preheat broiler or hibachi. Dip skewered chicken pieces into sauce. Broil 2 minutes. Brush again with sauce and serve garnished with watercress.
Cream butter and sugar. Add other ingredients. Beat well. Pour in unbaked pie shell. Bake 45 minutes at 350° or until knife inserted in center comes out clean.
Mix sugar and cocoa together; add to melted butter and milk mixture. Bring these ingredients to a boil; boil hard for 2 minutes. Add oats, peanut butter, vanilla and salt; blend well. Remove from stove and drop by teaspoon onto wax paper while mixture is still warm. It takes about 1/2 hour for cookies to harden.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth (first 5 ingredients). Pour into prepared pan; bake 25 minutes. Cool completely in pan. Spread Mint Cream Layer over cake (see following); chill. Pour Chocolate Topping over dessert (see following). Cover; chill.
Mix corn meal mix, flour and sugar thoroughly. Add onion, mixing well. Stir in egg and milk. Let batter rest for 10 minutes. Drop by spoonfuls into 375° deep fat. When done, they will float. Drain on brown paper.
Pack squash and onions in 1/2 cup salt and ice for 3 hours. Wash and drain good. Boil remaining ingredients. Add squash and onions and bring to another boil. Put in pint jars and seal.
Preheat oven at 350°. Beat eggs and sugar until creamy. Add vanilla, lemon juice, heavy cream and half and half. Beat well. Add milk. Cook rice; add to egg mixture.
Mix flour and salt together. Mix water, oil and coloring. Mix all together; knead dough, then play with it. This is not edible. Store in airtight bag or bowl. Makes enough for 2 children. Try with cookie cutters and rolling pin for fun.
Mix all ingredients at once. Pour in an 8 or 9-inch uncooked pie shell. Bake at 325° for about 45 minutes.
Mix all ingredients together. Drop by teaspoonfuls on ungreased cookie pan, 1 1/2-inches apart. Preheat oven to 325°. Bake 15 to 17 minutes.
Pre cook vegetables 5 minutes (may use fresh or frozen). Put chicken breasts on bottom of 9x13 baking dish. Put cooked vegetables on top; salt & pepper. Add soup and spread over top. Sprinkle cheese on top.
Preheat oven to 375°. Spray nonstick spray in casserole dish. Place half of soup mix on bottom of dish with 2 tablespoons of water and mix. Place chops in dish. Sprinkle brown sugar on chops (enough sugar to cover each chop). Pour the rest of mushroom soup over chops. Slice onion over chops.
Mix all ingredients in a large container and sample taste for sweetness. Add choice of fruit to mixture to bring it up to fill line on freezer. This makes 2 1/2 quarts.
In large saucepan, melt peanut butter, 1 cup condensed milk and 2 tablespoons butter. Stir occasionally. Remove from heat; stir in peanuts. Spread mixture in wax paper lined 8-inch square pan. In small saucepan, melt chocolate morsels, remaining condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut. Tightly cover leftovers.
Mix all together. Place into pastry-lined 9-inch pie plate. Bake at 400° for 50 to 60 minutes.
Cut each individual biscuit into 4 pieces. Mix sugar and cinnamon in plastic bag or bowl. Piece by piece, roll biscuit pieces into sugar mixture and place in a Bundt pan. Melt margarine in cup and stir in leftover sugar mixture. Pour over biscuit pieces in Bundt pan. Bake at 350° until golden brown.
Pour over sliced tomatoes. Marinate 30+ minutes. Serve on chilled plate.
Brown meat with onion and garlic powders in a lightly greased skillet. Add celery, vegetables and soup. Stir in rice and seasonings. Turn into greased 2-quart casserole dish. Cover and bake at 350° for 25 minutes.
Mix all ingredients and beat well. This makes a sour cream that can be used in any recipe calling for sour cream.
After you put everything in a bowl, then you pour ranch dressing over the top and mix together, then put in refrigerator until thickens.
Combine all ingredients. Mix well. Chill until firm. Looks nice in a jello mold topped with fresh mint leaves.
Grease bottom of 8-inch square pan; line bottom with sheet of wax paper. Heat dry 10-inch skillet over medium heat, add Macadamias. Toast 5 to 6 minutes, stir occasionally, until golden. Remove from skillet; cool. Return skillet to heat, repeat toasting procedure with coconut. Stir white chocolate chips in medium-size heavy saucepan over very low heat until melted and smooth. Remove from heat. Stir in toasted Macadamias. Spread chocolate mixture evenly in prepared pan, sprinkle with coconut, pressing in gently. Refrigerate for 30 minutes, until set. Remove bark from pan and peel off wax paper. Break bark into irregular pieces. Store in airtight container in refrigerator up to 2 weeks. Makes 3/4 pound.
Stir together first 7 ingredients. Press dough in a 12-inch pizza pan, forming a rim along the edge. Bake at 375° for 10 minutes. Take out of oven. Sprinkle with marshmallows and chocolate chips. Bake for 5 to 8 minutes or until marshmallows are puffy and lightly browned. Cool and cut.
Cover potatoes with water and add salt. Simmer potatoes for about 25 minutes until cooked. Dice potatoes into 1/2-inch cubes. Mix potatoes with garlic, onions, salt, sour cream and cottage cheese. Fold into buttered 1 1/2-quart casserole dish. Top with cheese and bake for about 35 minutes at 350°. Garnish with parsley and serve.
Chop parsley and onions; add tomato. Wash cracked wheat and soak in water approximately 10 minutes. Drain. Add remaining ingredients. Toss and serve.
Mix dressing, wine, garlic, onion and seasonings. Pour mixture over chicken. Cover. Refrigerate several hours or overnight. Drain. Place chicken on grill (medium) or rack of broiler pan. Grill or broil 8 to 10 minutes on each side.
Cook broccoli according to package directions. In a saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice and zest. Bring to the boil and simmer until thickened. Drain broccoli and drizzle with sauce. Makes 4 servings.
Cream together sugar and butter. Add eggs, chocolate and nuts. Bake in a moderate oven about 25 minutes, until it pulls away from edges of pan.
Mix jello, water, mayonnaise and vinegar together and heat until dissolved. Refrigerate for 1/2 hour. Drain frozen spinach and squeeze out moisture. Add spinach, cottage cheese, celery and onion to jello mixture and refrigerate overnight.
Dissolve yeast in warm water to which salt and 1 teaspoon sugar has been added. Melt butter. Add potato water, 1 cup sugar and egg yolks. Mix and then add yeast mixture plus cream, ground anise (or anise flavoring), raisins and unsifted flour to make a soft dough. Let rise. Work down 3 times.
When having to make biscuits in a hurry, add 1 teaspoon baking powder to 2 cups biscuit mix. Also, if making waffles or pancakes, add 1 teaspoon baking powder
Heat and strain cranberry sauce, reserving liquid. Dissolve gelatin in water; add salt, lemon juice and reserved cranberry liquid. Chill until partially firm; beat until fluffy. Mix together mayonnaise, diced apples, cranberries and pecans. Chill in 9 x 13-inch pan. Serves 18.
Mix first 5 ingredients. Press into a 13 x 9-inch pan. Top with melted sweet chocolate.
Cream butter. Add brown sugar and beat until fluffy. Add eggs one at a time, beating after each addition. Briefly beat in vanilla. Toss together flour, salt and baking powder and beat into creamed mixture 1 cup at a time (and no more than that). Mix until smooth after each addition. Preheat oven to 275°. Combine batter with fruit and nut mixture. Turn into pans and bake at 275° for 60 to 75 minutes for small cakes, 2 1/2 to 3 hours for large. When cool, start misting with bourbon.
In a pan sprayed with Pam, add all ingredients except sweet and sour sauce. You can add a little water to the pan to help steam the vegetables. When vegetables are almost done, add sweet and sour sauce. Heat and serve over noodles or rice.
Mix dry ingredients; add rind, shortening and eggs; beat. Add liquid; beat thoroughly. Bake at 350° about 30 minutes.
Mix all together. Bake at 350° for 40 to 45 minutes in buttered casserole.
Alternate layers of potatoes, pepper, onion, salt and green peppers in greased baking dish. Mix soup and milk; pour over ingredients. Can sprinkle top with grated cheese. Cover and cook at 350° for about 1 1/2 hours.
Saute first 3 ingredients, then add tomato paste, mushroom soup, water, chili powder and salt. Cover and cook 30 minutes or until done. Add corn, olives and cooked noodles. Put in greased casserole; cover with grated cheese and bake until cheese melts. It is better to let it set a while before baking.
Butter bottom of casserole dish. Layer ingredients in order listed. Bake at 350° for 20 minutes, until bubbly. Delicious with ham or can be used as a dessert.
Brown and drain meat. Stir in refried beans, onion, 1 1/2 cups cheese and picante sauce. Spread mixture into casserole dish. Top with remaining cheese. Bake at 350° for 30 to 45 minutes or until heated through. Serve with tortilla chips.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour ingredients in buttered casserole and bake 1 hour at 400° or until golden brown and silver knife inserted comes out clean.
Chop fine, cabbage, onion, pepper and celery. Add remaining ingredients and mix. Chill in refrigerator 3 to 4 hours.
Boil fryers with salt and pepper to taste until tender. Cool and remove from bone. Cut into bite size pieces.
Place cooked chicken in casserole dish. Mix sour cream and soup. Pour over chicken. Mix Ritz cracker crumbs, butter and poppy seed together. Sprinkle over top. Bake 30 minutes at 350°.
Cook 1 cup tapioca, pinch of salt and 5 cups boiling water for 20 minutes, stirring often. Take off heat and add one package of raspberry Jell-O, 1 cup sugar and 1 cup water. Mix well. Put in bowl and set in refrigerator. Stir often until set. Next day, add frozen raspberries and Cool Whip.
Boil noodles as directed. While noodles are cooking mix the following ingredients to form the meatballs: salt, egg, hamburger, crackers and onion flakes. Drop by teaspoonful into warm electric skillet (250 degrees). When meatballs are done drain off grease if necessary. To make the sauce combine the following ingredients: mustard, catsup, brown sugar, water and chili powder. When noodles are done, drain and put them in the skillet with the meatballs and then add the sauce mixture. Simmer until heated thoroughly.
Melt butter. Add brown sugar and milk. Cook this mixture until thick and brown. The darker it is, the more butterscotch taste it has. Mix milk and flour together. Add egg yolk and mix. Stir this mixture into the first mixture, stirring constantly. Cook until thick and pour into baked pie crust. Makes 1 pie.
Mix ingredients (vegetables and turkey) together. Add gravy to moisten. Put into pie shell. Carefully take second pie shell out of tin and place over shell with mixture.
Mix mayo and sugar together. Add all ingredients, except cheese and bacon bits. Top with Cheddar cheese and bacon bits.
In large bowl, combine first 3 ingredients. Cover with water and let stand for 2 hours. Then drain and add sugar and vinegar. Refrigerate for 2 days. Transfer to freezer containers and place in freezer. Thaw as needed. Serve and enjoy!!
Mix the first 4 ingredients with salad dressing to hold together. Press into a 9 x 13-inch pan. Dissolve the gelatin in hot cranberry juice. Cool until partially set. Pour over chicken. Refrigerate.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°. In medium bowl, toss cheese with flour and bouillon; add remaining ingredients. Mix well. Pour into prepared shell. Bake 40 to 45 minutes or until set, topping with French fried onions during last 5 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.
Heat oven to 400°. Lightly grease deep 10-inch pie plate. Cook broccoli and/or cauliflower to tender crisp in salt water, about 5 minutes. Drain thoroughly. Mix with onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater. Pour over contents in pie plate. Bake until golden brown and knife inserted comes out clean, 35 to 40 minutes. Let stand about 5 minutes before cutting. Serves 6.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix dry ingredients. Fold into pumpkin. Spread into a greased and floured 15 x 10 x 1-inch pan. Bake in a 375° oven for 15 minutes. Turn onto towel sprinkled with powdered sugar. Roll up and cool in refrigerator.
Cut the tops off peppers. Dice the onion. Mix ground beef, onion, rice, crushed tomatoes, salt and pepper in bowl until thoroughly combined. Stuff into peppers. Place peppers in a large pot; fill pot with tomato puree and water, just enough to cover peppers. Stir occasionally. Cook for 1 hour or until you can pierce a pepper with a fork. The peppers will be tender when done.
Combine corn meal mix and pepper. Add milk, egg and oil; mix well. Insert wooden skewer in one end of each hot dog. Coat with additional flour; dip into corn meal batter. Fry a few at a time in deep hot oil (375°) until golden brown. Drain on absorbant paper. Makes 8 to 10 servings.
Combine sauce, bay leaves, oregano and garlic powder in Dutch oven; bring to boil. Reduce heat and simmer for about 1 hour, stirring often.
Butter a cookie sheet. Melt butter in 2 qt. sauce pan, stir in sugar gradually. Add syrup and water. Cook over moderate heat, stirring occasionally until a little bit in cold water becomes very brittle.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate at least 4 hours or overnight. Garnish as desired. Makes 8 servings.
Combine egg yolks and condensed milk. Mix well. Add lime juice and blend well. Beat one of the egg whites until firm. Fold into mixture. Turn into pie shell.
Cook on medium heat, stirring constantly with wooden spoon, about 20 minutes or until desired thickness. Makes about 1 pint jar.
Brown together the first five ingredients. Add the soup and water to the noodles in a two-quart baking dish. Stir in the browned ingredients. Scatter the cheese on top. Bake, uncovered, at 350° for 30 minutes.
Mix together and make 14 cakes; dip in egg and bread crumbs. Fry in deep fat after the cakes have been in the refrigerator for several hours so they can set and not fall apart when fried.
Mix sugar, cornstarch, water and strawberry jello; bring to boil and let boil for no more than 2 minutes. Remove from heat and cool. Wash and slice strawberries and put in pie shell. Pour cooled jello mixture over berries. Serve with whipped cream.
Melt chocolate, Crisco and salt. Add sugar and blend. Add eggs, one at a time. Beat well. Add flour, vanilla and 1/2 of the nuts. Spread on cookie sheet 1/4-inch thick. Sprinkle remaining nuts on top. Bake at 350° for 10 minutes.
Combine ingredients and pour over potatoes and mix. Pour into a 2 1/2-quart serving dish that has been sprayed with Pam. Spread on top 2 cups cornflakes, crushed and mixed with 1/4 cup melted butter. Cook at 350° for 1 hour.
Combine ingredients in blender. Run on high until smooth and well blended. Makes 2 1/2 cups.
Saute onion and celery and brown ground beef. Add rest of ingredients except Chinese noodles. Turn into 2 1/2-quart casserole or 9 x 13-inch pan. Bake at 350° for 30 minutes, covered. Remove and cover with Chinese noodles; bake, uncovered, for 30 minutes. This can be made a day ahead. Also freezes well.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water. Stir in ice cream until smooth. Pour into serving bowl. Refrigerate 3 hours or until firm. Garnish with Cool Whip, fruit and nuts. Makes 8 servings.
Blend sugar and cocoa in large bowl. Add milk and margarine; do not stir. Put in microwave for 3 minutes on 80% until butter is soft and melted. Mix together. Put in buttered pan. Cool and cut.
Drain beans. Combine all vegetables in large bowl. Combine vinegar and remaining ingredients in saucepan; bring to a boil. Pour vinegar mixture over vegetables; mix well. Cover; chill overnight. Makes 10 to 12 one-cup servings.
Heat oven to 450°. Mix all ingredients except cheese and potato chips. Spoon into 6 ungreased 1-cup baking dishes. Sprinkle with cheese and potato chips. Bake, uncovered, 10 to 15 minutes. Serves 6.
Preheat oven to 350°. Grease pan. In small bowl, mix flour, baking powder and salt; set aside. Melt morsels and butter; stir until smooth. Transfer to large mixer bowl. Stir in brown sugar; cool 5 minutes. Beat in eggs and vanilla. Mix in flour mixture. Stir in nuts. Bake for 20 minutes. Cool completely. Makes 35 brownies.
Cover cooked, peeled beets with mixture of other ingredients. Let all come to boiling point. Pack in jars and seal while hot.
Mix cake mix and pie filling. Spread in oblong pan and bake 15 minutes at 350°. Sprinkle with powdered sugar and cool. Cut into squares.
Heat oven to 350°. Grease bottom and sides of a 2 1/2-quart baking dish with a portion of the butter. Mix in blender on high speed all ingredients if using whole corn. Pour into baking dish.
In a bowl, mix cocoa and sugar to a paste with cold water. Add to saucepan of boiling water; stir. Add syrup and salt; cook at least 6 minutes. Remove from heat and stir in vanilla.
Boil potatoes and rice them. Add eggs, salt and baking powder. Add flour until dough does not stick. Take some dough; roll in hands to form a snake. Lay plums on top of this; cut dough between plums and roll dough around plums. Drop into boiling salt water until plum is soft. Take out of water; roll in bread crumbs. Sprinkle sugar on top. Eat warm.
Mix all together, cook at 350 degrees for about 40 to 50 minutes.
Heat oven to 350 degrees. Saut onion and green pepper in fat until onions are yellow. Add meat and fry until mixture falls apart. Stir in rest of ingredients. Pour into greased 2 quart baking dish. Cover and bake 1 hour removing cover last 15 minutes. Serve hot.
Preheat the oven to 325°. Put the peppers in a pan with cold water to cover. Bring slowly to a boil, then drain. Cut off the tops of the peppers and scoop out the seeds. Blend together the chopped onion, mushrooms, the cooked rice, salt and pepper. Fill each pepper with this mixture and dot with butter. Pour the tomato juice over the stuffed peppers. Bake 25 minutes.
Sear meat, onion and garlic until pink disappears in oleo. Add cornmeal and mix well. Add 1 quart hot water, salt, pepper, comino seed and chili powder. Simmer 1 hour in a large pot. Add beans and cook 15 minutes longer.
Mix together and refrigerate overnight. Remove 1 hour before baking. Grate cheese over top. Cover with potato chips. Bake at 350° for 40 minutes to 1 hour.
Blend all together. Pour into ice cream freezer and freeze. May substitute lemon-lime soda, grape, etc. for orange.
Mix well with fingers and roll into one-inch round balls. Store in airtight container in refrigerator. Makes 40 balls.
Combine sugar, cocoa, milk and butter and boil for 3 minutes. Remove from heat. Add oats, vanilla and peanut butter. Beat until it begins to thicken (3 minutes). Drop on waxed paper by teaspoon and let cool.
Boil chicken, celery stick, bay leaves and onion. When chicken is done, debone chicken and discard celery, bay leaves and onion. Saute margarine, chopped pepper, celery and onions. Add flour, 2 cups of the Velveeta cheese and chicken broth. Cook mixture until thick. Cook spaghetti in remaining chicken broth. Drain; add spaghetti to sauce. Add deboned chicken. Grate cheese over top and cook in oven until cheese melts.
Soften gelatin in water for 5 minutes. Beat egg yolks. Add milk, sugar and salt and beat. Cook over low heat, stirring constantly, until the mixture almost boils. The mixture should coat the back of a spoon, then add the gelatin. Stir to dissolve. Cool until mixture begins to thicken. Beat egg whites until stiff. Fold into custard with rum. Turn into a baked pie shell. Cover with whipped cream and shaved chocolate. Chill.
Combine ReaLemon brand, cornstarch and salt; mix well. Add scallops and shrimp. Cover; marinate in refrigerator 30 minutes. In large skillet, over high heat, cook and stir mushrooms, carrots, garlic and thyme in margarine until tender-crisp, about 8 minutes. Add seafood mixture; cook and stir 5 to 8 minutes until seafood is opaque. Add pea pods, onions and sherry (if desired); heat through. Serve over hot cooked pasta. Refrigerate leftovers. Makes 4 servings.
Combine all ingredients in a blender container. Blend at low speed 15 to 20 seconds to mix. Blend at high speed 30 to 60 seconds, turning on and off frequently, until well blended. Serve immediately. Makes 4 (1 cup) servings.
Preheat oven to 350°. In large bowl, combine oats and milk and allow to stand for 5 minutes, then stir in pumpkin, eggs and margarine. In a separate bowl, mix together flour, sugar, baking powder, salt and spices. Gradually add dry ingredients to oatmeal mixture. Stir in raisins and nuts, mixing well. Place in a greased 9 x 5-inch loaf pan. Bake for 55 to 60 minutes or until done. Cool on a wire rack. Makes one loaf.
Heat the undiluted soup and add and melt the cream cheese. When the cream cheese is blended, add the gelatin and stir well. Cool. Add the onion, pepper, celery, mayonnaise and shrimp. Pour into a mold if desired or into a square or oblong dish. Refrigerate.
Cook chicken in stew pot until tender. Cool, bone and skin. Cut into bite-size pieces. Arrange chips in bottom of greased cake pan. Put on chicken. Mix soups and Ro-Tel, then spread on chicken. Shred cheese and sprinkle on top. Cook in 350° oven for 30 minutes.
Stir peanut butter, honey and butter together until well mixed. Mix in wheat germ and nonfat dry milk. Shape into 1-inch balls. Chill and eat. Makes 18 to 20.
Mix ingredients well. Refrigerate overnight. Shape into patties and fry in oil on medium heat. Do not overcook.
Have ingredients at room temperature. Sift flour with soda and salt. Cream butter and shortening with sugar and vanilla. Add egg. Cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten batter with bottom of a water glass dipped in sugar. Bake at 400° for 12 minutes. Makes 5 1/2 dozen cookies.
Combine first 9 ingredients. Coat fillets with cooking spray. Dredge in bread crumb mixture. Place fillets on a broiler pan coated with cooking spray. Bake, uncovered, at 400° for 20 minutes or until fish flakes easily when tested with a fork.
Combine all ingredients. Cover and refrigerate for 2 hours. Use for dipping vegetables in.