HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in butter until tender. Add to corn bread and squash and stir well. Stir in remaining ingredients, mixing well. Bake at 350° for 45 minutes until lightly browned.
Cook noodles as directed; drain. In saucepan, melt 1/4 cup butter; blend in flour. Add broth and cream, stirring until thickened. Add cooking wine, salt and pepper. In medium skillet, melt remaining butter. Add mushrooms. Cook until tender. Add mushrooms and chicken to sauce. Pour in a greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes until cheese is golden. Serves 6.
In a saucepan, combine sugar, cocoa, water and salt. Cook over low heat. Stir in milk. Cook over medium heat (don't boil).
Stir boiling water into Jell-O in large bowl at least 2 minutes until completely dissolved. Stir in Club soda. Refrigerate 1 1/2 hours or until thick (spoon dragged through leaves definite impression). Stir in oranges and strawberries. Pour into 6 cups Jell-O mold sprayed with nonstick spray. Refrigerate 4 hours.
Have all ingredients room temperature. Beat margarine at medium speed 2 minutes. Gradually add sugar beating continuously over 7 minutes. After 7 minutes, add eggs, one at a time, just until yellow disappears. Combine flour and next 6 ingredients. Combine pumpkin and next 2 ingredients. Begin with flour mixture and end with flour mixture. Alternate with pumpkin mixture. Mix at lowest speed just until blended. Grease well and flour a tube pan. Bake at 325° for 1 hour and 25 to 30 minutes. Test for doneness. Cool on rack 10 minutes. Remove from pan. Ice with a cream cheese icing.
Butter one side of party rye slice. Place buttered side down on a cookie sheet. Spread each slice with Thousand Island dressing. Cover bread with corned beef. Spread sauerkraut over corned beef. Place slice of Swiss cheese over sauerkraut. Cover with second slice of party rye, Thousand Island side over Swiss cheese. Stick toothpick into sandwich. Bake 10 minutes in a 325° oven.
Combine 2 cups vanilla wafer crumbs and 1/3 cup Parkay margarine (melted). Press into 9-inch pie plate. Bake at 375° for 8 minutes.
Press hash brown potatoes between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust. Drizzle melted margarine over crust. Bake crust in preheated 425° oven for 20 to 25 minutes until lightly browned. Remove from oven. Reduce oven temperature to 350°. Toss together the ham; cheeses and hot pepper sauce. Place in crust. Beat the eggs, milk and seasoned salt together to form a smooth mixture. Pour over ham and cheese. Bake uncovered in 350° oven for 25 to 30 minutes until knife comes out clean. Let stand for 10 minutes.
Combine raisins, fruit and water in a pan; cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool.
Sift and mix dry ingredients together. Add mayonnaise, coffee and vanilla. Mix with dry ingredients until moist. Grease and flour two 9-inch round pans or one 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Test center with a toothpick.
Drain juice from salmon into a bowl. Set salmon aside. Add bread crumbs to juice; let stand until thick. Stir next 6 ingredients and mix well. Add salmon and stir. Makes 6 or 7 cakes. Fry as you would crab cakes.
Cook macaroni in 4 cups boiling salted water. Stir often to prevent sticking. When tender, add cheese and margarine to drained macaroni. Beat eggs well; add milk and flour, using a wire whisk to dissolve lumps. Put macaroni mixture in a greased casserole dish. Pour milk and egg mixture over macaroni. Bake at 400° until "set" and slightly browned on top.
Melt butter. Add sugar, water and syrup. Cook slowly until mixture reaches hard crack. Pour into buttered pan. When slightly cool, cover with melted chocolate and almonds. When cold, break into pieces.
Mix all together. Add whatever more mayo you want. Chill. Serve on wheat bread topped with sliced tomato and cucumbers.
Cook potatoes until tender. In the meantime, cook celery and carrots in small saucepan with a little water. Fry bacon with onion and drain. When potatoes are tender (do not drain water), mix with electric mixer until potatoes are small. Add bacon, onion, carrots, celery, bouillon cube and frozen broccoli. Simmer and add cheese until melted. Salt and pepper to taste. If too thick, add milk to thin.
Dissolve gelatin in boiling water. Add sherbet; stir until dissolved. Chill until almost set; fold in fruit and marshmallows. Fill 6 dessert dishes; chill until firm. Garnish with extra orange slices. Makes 6 servings.
In Dutch oven, combine coffee, milk and sugar; stir. Cook over medium heat until boiling; remove from heat. Stir in ice cream, vodka, vanilla and maple flavoring. Serve hot. Yield: 20 (6 ounce) servings.
Mix together sugars and flour. Add the rest of the ingredients. Stir together well and pour into two 9-inch pie shells. Sprinkle nutmeg over top of pies. Bake at 375° for 10 minutes and 350° for 30 minutes until firm in the middle.
Cook ground beef, onion and garlic in a skillet until meat is browned, stirring to crumble. Drain off pan drippings. Stir in tomato sauce and chili powder. Pour into a lightly greased baking dish. Top with cheese. Spoon beans over cheese. Prepare cornbread. Pour over beans. Bake at 400° for 25 minutes or until cornbread is golden brown.
Heat oleo, oil and water to boiling. In mixing bowl, combine remaining ingredients. Pour boiling mixture over dry ingredients. Mix well. Add 1/2 cup buttermilk to which 1 teaspoon baking soda has been added. Stir and add 2 eggs and 1 teaspoon vanilla. Mix well. Mixture will be thin. Pour in a jelly roll pan (or 10 x 15-inch pan), greased with butter. Bake 20 minutes at 400°.
Mix all ingredients. Bake, covered, 3 1/2 hours at 350°. Take meat apart with fork. Bake 10 minutes longer, uncovered.
Thaw and squeeze spinach. Add remaining ingredients in order; blend well. Cover and refrigerate until ready to use. Serve with fresh cut vegetables.
Mix dry ingredients and cut in butter. Add egg and milk. Mix well. Put into ungreased 6 1/2 x 10 1/2-inch pan. Push up on side of pan. Spread 3 cups cut up rhubarb on top. Sprinkle with 1 (3 ounce) package cherry jello.
Preheat oven to 325°. Cream margarine and sugar until light and fluffy. Stir in flour, rum extract and nuts; blend well. Wrap a tablespoon of dough around each cherry. Place on ungreased cookie sheet. Bake for 25 minutes, cool slightly. Roll in additional powdered sugar and finely chopped nuts.
Small mixing bowl; mix together 1 1/3 cup crumbs and sugar. Stir in butter. Press into 9-inch pan. Bake in preheated 350° oven for 5 minutes. Cool on wire rack.
Cream shortening; add sugar and flavoring. Beat until fluffy. Add egg; beat well. Add milk alternately with mixed and sifted dry ingredients; beat until smooth. Fold in floured blueberries. Turn into greased and paper-lined 8 x 8 x 2-inch pan and bake in moderate oven, 375°, for 40 minutes.
Dissolve Jell-O in 1 cup hot water. Add ginger ale and chill until slightly thickened. Fold in peaches, nut meats, and diced celery. Turn into 1 quart mold or individual molds. Chill until firm. Unmold on crisp lettuce. Serve with whipped cream or mayonnaise. Makes 6 servings.
Line 10 x 15-inch baking pan with roll dough, pressing edges and perforations to seal. Bake at 350° for 12 minutes. Cool to room temperature.
Partially drain chick peas. Place all ingredients in a blender; blend until smooth. Let it sit in refrigerator for at least 8 hours. Serve with crackers or fresh vegetables.
Combine pepperoni, cheese and mustard. Shape ground beef into 12 thin patties. Top 6 patties with cheese mixture; cover with remaining 6 patties. Press edges together and seal. Broil or pan-fry. Serve on buns garnished with onion, tomato, pepper and radish. Makes 6 servings.
Boil for 3 minutes (stir and keep full boil). Pour into hot sterile jars with sterile lids and seals.
Melt butter. Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn and peanuts. Mix well with greased hands. Turn into 2 large shallow pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Cool. Break apart and store in covered containers.
Melt butter in skillet. Toss in meat. Crush garlic and mix meat, salt, pepper and tomato sauce. Cover and cook slowly 15 to 20 minutes. Cook and drain noodles. Chop onions and mix with cream cheese and sour cream. In large casserole, put 1/3 noodles in bottom. Spread 1/3 scallion mix over noodles with 1/2 meat sauce. Repeat layers twice. Sprinkle Cheddar cheese over. Bake at 350° for 25 minutes. Serves 6.
Mix flour, salt, sugar, shortening and yeast. Add water and mix by hand until mixture is not sticky (add more flour if needed). Let rise until pan is full, then make into pizza crust or bread. Bake until golden brown at 375°.
In a large pot, boil 10 cups of water. Make sure the water is very hot and boiling. Add 1 teaspoon oil and 1/2 teaspoon salt to boiling water. Add noodles, stir and boil about 5 to 6 minutes. Test for doneness by cutting with fork and tasting. Drain in colander; do not rinse in cold water. Pour pasta into dish and put in margarine; let melt. Add Accent and stir to avoid noodles sticking.
Bring first 6 ingredients to a boil. Add Velveeta. In another bowl mix margarine and flour. Add to other mixture. Add picante sauce, chili and lemon juice. Simmer.
Preheat oven to 325°. Grease and flour 8-inch square pan. In large bowl, cream sugar, margarine and egg. Stir in flour, one cup at a time. Stir in pecans. Divide dough into 2 balls; wrap 1/2 in plastic while preparing remainder. Press remaining dough into pan. Spread with preserves to within 1/2-inch from edge of pan. Sprinkle with chocolate chips and cinnamon. Pat out remaining dough between plastic wrap to shape of pan and cover over mixture. Press edges to seal. Bake until golden, about 60 minutes. Score while hot; cut when cool.
Mix lime Jell-O, pineapple, 2 cups boiling water and 1 cup cold water. Let set. Whip cream and set aside.
Dissolve Jell-O in hot water. Add sugar and pineapple juice. Freeze. Remove from freezer in time for it to thaw just to slush stage. Add cold ginger ale before serving.
Cut flank steak into wide strips or buy them in the store. Pound each strip well. Fry the bacon until golden. Remove from the drippings. Mix the bacon, onion and bread crumbs. Add 2 tablespoons bacon drippings and as much water as needed to get a sour cream consistency. Season with salt and pepper to your taste. Spread stuffing on each strip of meat. Roll and fasten with toothpicks. Sprinkle with flour. Brown them in hot drippings, then transfer beef rolls to a baking dish. Add 1/2 cup water. Cover and bake in moderate oven at 350° for 1 hour. Serve with noodles or rice and a tossed salad. Serves four.
Cook beef with butter and onion. Add water, tomatoes and paste; cook for about 20 minutes. Add shells and let cook. Add Veg-All and mushrooms. Salt and pepper to taste.
Beat eggs, then add sugar, salt and cornstarch. Last, add hot milk and vanilla. Cook slow, stirring all the time, until thick. Add sliced peaches when cool.
Mix all ingredients together. Place in a baked pie shell. Do not bake. Place in refrigerator for 2 to 3 hours before serving.
In large skillet or wok, stir-fry onion in garlic and ginger in hot oil for 1 minute. Add peppers and stir until crisp-tender. Remove from pan and add chicken. Stir-fry until cooked. Return vegetables to pan. Mix cornstarch with soy sauce, pineapple juice, vinegar and sugar. Pour into pan. Add pineapple chunks. Bring to a full boil. Serve with hot rice. Makes 4 servings.
Cook macaroni until tender, drain. Cook fruit juices, eggs, sugar and flour until it thickens. Cool, add fruit, soup macaroni and Cool Whip. Add marshmallows and refrigerate. Makes large salad and can be frozen.
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla, beating until well blended. Pour into greased 13 x 9 pan. Cool to room temperature. Cut into squares. Makes 3 lbs.
Mix all ingredients well. Store in tight container. The mix can be put in decorated jars or small tins and be given at Christmas. Use 1/3 cup of the powder to 1 cup of hot water.
Combine macaroni in 2 cups warm water. Microwave for 4 minutes on High. Stir. Microwave 4 minutes more. Stir again. Mix cornstarch with milk. Heat milk and cornstarch mixture with butter until butter melts; stir to prevent lumping, then add cheese and mustard. Stir well. Add salt and pepper to taste. Combine mixture with macaroni in casserole dish. Bake until cheese melts. Dot bread crumbs with butter. Brown in oven until butter melts.
Whisk together eggs, milk and flour. Melt about a heaping teaspoonful of shortening in large frying pan (cast-iron or Teflon works best). When hot, put large ladle of batter in pan, moving pan side to side to thin out batter to size of bottom of pan. When lightly browned, quickly turn with spatula and brown a minute on other side. Put on plate. Fill center with fruit, jam or sprinkle with powdered sugar. Roll up and serve. Serves 4, about 8 crepes.
Mix all ingredients together and store in a tight container. Use 1/2 cup mix to 1 cup hot water for 1 cup hot chocolate.
Combine the first 4 ingredients; beat in eggs and vanilla. Stir together the flour and soda; blend into batter. Stir in nuts. Form into 1-inch balls. Place on ungreased cookie sheet; flatten slightly with fingers. Bake at 350° for 10 minutes, or until slightly tan on edges. Cool slightly on cookie sheet; remove to wire rack to cool completely. Makes 6 dozen small cookies or 3 dozen large cookies.
Mix flour, salt and pepper. Coat tomatoes. Fry in oil or butter. Sprinkle with brown sugar. Garnish with onion and pepper.
Beat egg, add sugar and mix well. Add oil, mix well. Add dates and walnuts. Sift dry ingredients and add, mixing well. Bake in a greased and floured 8 x 8 x 2-inch baking pan at 325° for 25 minutes. Cut into bars and sprinkle with powdered sugar.
Preheat oven to 375°. Combine dry ingredients. Add remaining ingredients; mix well. Drop by teaspoon on ungreased cookie sheet to make 32 to 34 cookies. Bake about 15 to 20 minutes. When done, remove from pan and cool.
Cut up chicken in bite size pieces. Beat eggs and pour over chicken. Refrigerate for 2 hours. Pour bread crumbs into bag with garlic and parsley. Shake. Put chicken into bag and shake until the chicken is coated. Heat 1 1/2 cups oil in frying pan and brown chicken. Place chicken in baking dish, layering chicken and mushrooms alternately. Put sliced or grated cheese on top. Dissolve 4 bouillon cubes in 2 cups boiling water and pour over cheese. Cover and bake at 350° for 45 minutes.
Heat oven to 425°. Beat eggs with rotary beater until light and thick. Add flour, salt and 1/2 the milk. Continue to beat slowly until all flour is moistened (30 seconds). Gradually add remaining milk and melted butter. Beat until free from lumps (1 to 2 minutes). Fill greased pans a little less than 1/2 full. Bake at 425° for 40 to 45 minutes. Serve at once.
Cook beef and onion until meat is lightly browned; drain. Add salt in ketchup and tomato sauce and heat thoroughly; turn into 8 inch square or 1 1/2 quart casserole dish. Cut cheese into thin strips and lay over meat. Top with pizza crust. Bake at 425° for 20 to 25 minutes or until crust is brown.
Preheat oven to 375°. Lightly grease a 13 x 9 x 2-inch baking pan. Sift 2 3/4 cups flour with baking powder and salt. In large mixing bowl, with electric mixer at medium speed, beat butter with brown sugar and eggs. Beat until mixture is light and fluffy. At low speed, blend in milk, then flour mixture; beat just to combine. Turn batter into prepared pan, spreading evenly.
Bake foil-wrapped potatoes in a 375° oven for 1 hour, until they give when lightly squeezed; turn after 30 minutes. Remove foil. When cool enough to handle, slice top quarter off. Scoop out inside without breaking skin; place flesh in a large bowl. Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish and thyme. Fill shells with filling. Sprinkle with Mozzarella cheese. Bake on cookie sheet in a 375° oven until cheese is melted.
Mash half of strawberries and put in heavy pan with sugar combined with cornstarch, butter and lemon juice. Cook until thick and clear. Mix cream cheese with milk and powdered sugar and spread over baked pie shell. Put rest of berries on cheese. Spread cooked mixture on this. Chill for 2 hours.
Drain pineapple and oranges. Combine pineapple, oranges, grapes, marshmallows, coconut, nuts and cherries. Mix sour cream and sugar; stir into mixture. Chill. Makes 4 to 6 servings.
When chocolate mixture is cool, pour it over the marshmallows and pecans and stir carefully. Take wax paper and spread coconut on it. Divide the candy mixture, making two rolls. Chill in refrigerator. Slice off slices.
Use greased and floured tube pan. Beat all ingredients together (except confectioners sugar) for 5 minutes. Bake 1 hour and 10 minutes at 325°.
Dry scallops off with paper towel. Season with salt and pepper to taste. Dip scallops into mixture in beaten egg and tablespoon of water, then dip into bread crumbs (use pie pan for crumbs). Place under broiler until brown, possibly 7 to 8 minutes on one side. Turn them over on other side for approximately 5 to 6 minutes; check them with fork. Serves 2 people.
Mix the first 3 ingredients and spread into a 10 x 13-inch pan. Bake at 400° for 8 minutes. Cool.
On waxed paper, coat chicken breasts with 1/4 cup flour. In 12-inch skillet over medium heat in hot margarine, cook chicken, a few pieces at a time, until lightly browned on all sides. Set aside. In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently. Stir in cream, salt and pepper; stir to blend well. Return chicken to skillet. Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender. Remove chicken. In cup, blend 1 tablespoon flour with water. Gradually add to pan liquid, stirring constantly. Stir until mixture thickens. Spoon over chicken.
Mix together softened cream cheese and dry dressing mix. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle on top of cream cheese. Roll tortillas tightly and wrap tightly. Chill at least 2 hours. Cut rolls into 1-inch slices. Discard ends. Serve with spirals facing up. Makes 3 dozen.
Add Bisquick and cheese to sausage. Sausage should be at room temperature. Roll into balls. Place on cookie sheet. Bake at 400° for 15 minutes.
Shred cabbage medium fine. Saute onion in oil in large pot. Add cabbage and saute lightly. Add wine, vinegar, sugar and apple. Cook 35 minutes or until cabbage is wilted. Freezes well.
Cook broccoli and onion in a small amount of water 3 to 4 minutes or until tender; drain well. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat; add cream cheese and stir until melted. Stir in salt and pepper. Pour over vegetables; stir gently. Spoon into a lightly greased 1 1/2 quart casserole; top with cheese. Cover and bake at 350° for 25 minutes. Combine remaining butter and bread crumbs; toss gently. Uncover casserole and sprinkle with buttered bread crumbs. Bake 5 additional minutes or until golden brown.
Bring ingredients to a boil; cook over medium heat for 4 minutes, after it boils. Remove from heat and add powdered sugar. Beat until creamy.
Make 1-quart tea per directions on instant tea jar (do not use lemon flavored instant tea). Add sugar, lemon juice and white grape juice. Mix well. Can be made in larger quantities and stored in refrigerator for future use.
Chop and combine vegetables, salt and sugar. Cook until it begins to thicken; add vinegar and spices. Cook until it becomes a thick sauce and seal.
Combine cheese, flour, paprika and pepper. Add beaten egg whites and shape into small balls. Roll in cracker crumbs. Fry in hot oil at 375°. Drain. Serve hot. Yield: 8 servings.
Cream butter and sugar until fluffy. Add eggs, one at a time; add milk and coconut alternately with flour, vanilla and baking powder. Makes two layers. Add your favorite frosting; cover with coconut.
Combine the first 3 ingredients in a saucepan; cover and simmer 15 to 20 minutes. Set aside. Saute onion in butter until tender. Stir onion, soup, milk and broccoli into rice. Spoon into a greased 11 x 7 x 2-inch dish; sprinkle with cheese. Bake at 350° for 30 minutes. Yields 10 to 12 servings.
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir pumpkin and lemon juice together; set aside. Sift flour, spices and salt together, then fold into pumpkin mixture. Spread in a greased and floured jelly roll pan (batter looks like cake batter). Top with nuts. Bake 15 minutes at 375°. While baking, spread powdered sugar on dish towel. When done, place on towel and roll up. Cool.
Combine all ingredients in a large mixing bowl, stirring to blend. Beat at medium speed for 5 minutes (700 strokes by hand), scraping sides of bowl frequently.
Take the hard roe of shad; season with salt and pepper. Roll in flour. Immerse in beaten eggs. Roll again in bread crumbs or corn meal. Fry in enough fat to cover. Fry slowly. Shad roe has a tendency to pop. Drain on paper toweling. Serve with tomato sauce and lemon slices.
Melt caramels in water in saucepan over low heat, stirring until smooth; set aside. In a large bowl, mix cereal and nuts. Pour melted caramels over and mix well. Pat entire mixture into a greased 9 x 13-inch pan. Sprinkle chocolate and butterscotch chips over cereal mixture. Place in a 200° oven until soft. Spread melted chips; cool and cut into bars.
In 1-quart saucepan, combine first 10 ingredients and simmer for 5 minutes. Arrange chicken in a large roasting pan. Pour liquid mixture over chicken. Bake at 375° for 1 to 1 1/2 hours, basting frequently with juices.
Combine sugar, cocoa, butter, milk and salt in saucepan. Bring to hard boil (takes about 2 minutes). After it comes to a boil, let it boil for 1 minute longer on high heat. Stir constantly from time you put it in the saucepan. Total cooking time is 3 minutes (no longer). Remove from heat and add peanut butter and vanilla. Stir until peanut butter melts into chocolate. Pour oats in and stir until it is so thick that you can hardly stir anymore but don't get it so thick that it falls apart. Spoon onto wax paper and let cool.
Cut lobster into bite size pieces and cook slowly in butter to start color. Do not cook too long or too fast or it will be tough. Remove lobster meat. Add flour, mixed with seasoning, to fat in pan, adding cream and top milk slowly. Cook, stirring constantly, until thickened. Add lobster and bread, torn into small pieces. Pour into greased casserole. Top with a few buttered crumbs and bake until bubbly and delicately browned.
Mix together sugar, flour and cinnamon. Add oil, eggs, vanilla and pumpkin. Pour into a greased tube pan and bake for 1 hour at 325°. Let cool completely.
Bake pie shell. Wash and drain strawberries. Cut the strawberries in half. Place the strawberries as tight as possible and mound them in the pie shell. Press confectioners sugar on until you cannot see the berries. Chill for 2 hours. Add whipped cream on the top and chill for 1 hour before serving.
Coat chicken breasts in the melted butter. Roll in bread crumbs mixed with Parmesan cheese. Bake in a shallow pan for 1 hour in oven at 350°.
Cut potatoes in half lengthwise. Scoop out pulp, leaving 1/8 inch thick shells. (Save pulp for another use.) Brush with melted butter; broil 6 inches from heat until crisp. Place cut side up on ungreased baking sheet. Sprinkle with garlic salt and cheese. Broil 30 seconds or until cheese melts. Top with bacon and chives. Yield: 8 servings.