HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute cleaned mushrooms in butter for 5 minutes. Sprinkle in the dressing mix. Add lemon. Simmer, covered, for 1 1/2 hours. Serve hot with toothpicks. Makes 10 servings.
Cream together cream cheese, powdered sugar and vanilla. Whip whipping cream until peaks form. Fold into cream cheese mixture and pour into pie crust. Cool for 24 hours. Top with fruit and serve. May be frozen for later use.
Brown ground beef. Add all ingredients in large saucepan and cook slow. Serve with chips, cheese and sour cream.
Cream sugar, oil, eggs, vanilla, cinnamon and salt. Sift flour and soda; beat into creamed mixture. Add pineapple, coconut and nuts. Grease a 9 x 13-inch baking pan well. Pour in the batter. Bake at 375° for 10 minutes; reduce heat to 350° until cake is done, about 30 minutes.
Blend ingredients together and boil to soft ball stage. Cool and add vanilla. Pour into a 9 x 9-inch pan.
Boil squash until tender; drain and mash. Layer squash and onion. Mix eggs and butter. Pour over squash. Top with cream of mushroom soup. Sprinkle cheese over soup.
Grate cheese. Set aside and let soften. Leave sausage at room temperature until soft. Put all 3 ingredients in large bowl. Squeeze with hands until mixed. Put in fridge until it gets firm. Roll into small balls. Bake at 350° for about 10 minutes or until brown.
Mix rhubarb, 1/4 cup flour, water, sugar and cinnamon together and put in 9 inch pan. Mix 1 cup flour, brown sugar, rolled oats and melted butter and pour over rhubarb mixture. Bake at 375° for 35 minutes.
Brown ground beef. Add onions and drain. Add corn, cream of mushroom soup, mushrooms, salt and pepper. Put in casserole dish. Bake at 350° for 30 minutes. Cover with grated cheese before baking, if desired.
Mix all together. Bake at 350° for 15 to 20 minutes. Serve with crackers.
Mix soups together with 1/2 can milk. Add chopped eggs and butter; mix well. Heat on low. Giblets may be added to gravy.
Cream sugar and butter; add one egg at a time. Add flour and baking powder. Finally, add flavoring, cream and whiskey gradually and mix well.
Mix together and spread in jelly roll pan, greased. Bake at 350° for 20 to 25 minutes.
Melt butter and margarine. Add sugar and stir until dissolved. Remove from heat and add chopped nuts. Pour over graham crackers that have been broken into 4 pieces from each whole cracker and placed in an 11 x 15-inch jelly roll pan. Bake 10 minutes at 350°. Cool in pan. Carefully remove each cracker with a spatula. Yield: 48.
Cook chicken breast well done, let cool and dice. Add salt and pepper to taste. Combine celery, onion, green pepper and relish. Mix well.	Blend well with mayonnaise.
Preheat oven to 425°. Combine flour and Crisco. Dissolve yeast in warm water. Add to flour and Crisco; add buttermilk and enough cold water to make a dough.
Cream cheese and powdered sugar; add peanut butter and beat until fluffy. Add Cool Whip. Pour into baked pie crust and refrigerate.
Bring juice and enough water to a boil to make 1 3/4 cups hot liquid. Mix in jello until it dissolves. Add rest of ingredients. Mix well and chill until set. Great served with ham, chicken or turkey.
Roll into balls. For coating, melt 6 ounces chocolate chips and 1/3 bar of paraffin. Dip balls into chocolate mixture and lay out on wax paper to harden.
Mash sweet potatoes, white sugar, beaten eggs, vanilla and melted butter. Put in baking dish.
In a large saucepan, brown meat and drain on paper towels. Put all ingredients in 4-quart crock-pot and stir well. Cover and cook on low heat 10 to 12 hours. Yields 12 cups. Serve with your favorite toppings.
Place meat, chopped eggs, celery, salt and mayonnaise in a cold bowl. Mix well with a fork. Serve on crisp lettuce, garnished with several stuffed olives.
Steam broccoli in saucepan for 2 minutes or until tender-crisp. Rinse immediately in ice water. Combine with cauliflower, red pepper and onion in bowl with airtight lid. Add salad dressing and pepper; mix well. Chill, covered, for 24 hours or longer, stirring occasionally. Yields 8 servings.
In 4-quart saucepan, combine milk, chicken broth, cream of potato soup and cream of chicken soup; blend well. Add remaining chowder ingredients, except cheese; mix well. Cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat. Add cheese; stir until melted.
Put lard in medium bowl. Add water and milk. Break up lard with 4 prong fork. Tilt bowl and beat with fork in quick cross-the-bowl strokes until mixture is smooth like whipped cream and holds soft peaks. Sift flour and salt on top of mixture with vigorous, round the bowl strokes, stirring quickly, forming dough that clings together and cleans bowl. Pick up dough and work it into a smooth round ball. Divide in half. Roll out on floured board. Lift and sprinkle flour under it if it tends to stick. Roll out to 1/8-inch thickness. Do not grease pie pan, but dust flour over it lightly. Trim excess dough from outside edges with a knife. Prick holes around sides and in center with fork. Bake until light brown.
Add sharp Velveeta and white American cheese to taste. Put into greased casserole; cover with buttered crumbs. Bake at 350° until crumbs are brown.
Mix first 5 ingredients. Add thyme, curry powder, Worcestershire, Heinz 57 and 1/2 cup dressing. Add enough mayonnaise to hold mixture together. Spoon into greased casserole. Top with remaining Pepperidge Farm dressing. Dot with butter on top. Bake at 350° for 30 minutes. Yield: 6 large servings.
Place apples in a greased casserole and sprinkle with lemon juice. Mix other ingredients until crumbly and sprinkle over apples. Bake at 350° for 30 to 40 minutes. Serve warm with whipped cream or ice cream.
Blend in the blender, pushing down with a spatula. Turn into a bowl. Pour a thick layer of olive oil over the top, 1/4 inch deep, then a layer of lemon juice. Sprinkle with chopped parsley. Serve with pita bread as a dip or drop into falafels inside the pita bread with chopped tomatoes and alfalfa sprouts.
Bake fish 15 minutes at 350°. In shallow dish, mix crumbs, paprika, Parmesan cheese and pepper or chili powder. In small bowl, mix mayonnaise and green onion. Brush both sides of fillets (after drying with paper towels) with mayonnaise. Coat with crumbs. Arrange in single layer in baking pan. Bake for 15 minutes or until fish flakes easily with a fork.
Soak raisins and baking soda in water overnight. Add brown and granulated sugars, oil, flour and salt. Bake in 3 greased 1-pound cans for 1 hour and 10 minutes at 350°.
Grate the cheese. Mix all ingredients together and roll into balls. Place on cookie sheet and brown in a 350° oven.
Drain pickles and cut into chunks. Combine sugar, vinegar and pickling spices in a small saucepan; bring to a boil, stirring until sugar dissolves. Pack pickles in jar and add sugar mixture. Cover, cool and refrigerate. Makes 1 quart.
Mix cornmeal mix and baking soda. Mix in egg, oil and buttermilk. Bake in a greased preheated iron skillet at 450° until golden brown.
In 4 or 5-quart Dutch oven or large pot, heat oil until hot. Add onions, garlic, eggplant and peppers and cook over medium heat, stirring often until onions are crisp-tender, about 5 minutes. Stir in zucchini, tomatoes, parsley and basil. Heat to boiling. Reduce heat to medium, cover and cook 15 minutes. Remove cover and stir in seasoned salt and pepper. Continue cooking, uncovered, 10 minutes longer. Stir in tomato paste. Serve as is or over hot cooked rice. Top each serving with a sprinkling of shredded cheese.
Mix apples, pineapple, raisins and walnuts together in a bowl. Stir honey into yogurt and add cinnamon to one's taste.
Combine first four ingredients. Dissolve yeast in the 1/2 cup warm water. Combine oil, milk, sugar and yeast-water. Add to dry flour mixture and mix well until all flour is moistened. When ready to use, roll out on floured surface to 1/2 to 3/4-inch thickness and cut. Place on greased cookie sheet or shallow pan. Bake at 400° for 12 to 15 minutes, until golden brown...Heavenly!! Refrigerate leftover dough in a covered bowl. Keeps about a week. (Can have hot biscuits everyday!!)
Cook the 2 pound rigatoni. While the rigatoni is cooking, prepare the tomato, vodka and lemon sauce by following these directions. In a large skillet, heat the olive oil; add butter. When the bubbles have disappeared, add Prosciutto, sliced thinly and torn into 1 to 2-inch pieces. Allow to cook for a minute or so. Now it's time to add the tomatoes which have been seeded and sliced into 1/8-inch pieces along with very thin lemon slices (half the size of the tomatoes slices, also seeded). Saute for a couple of minutes before adding the finely chopped garlic. Pour in the vodka; simmer for a couple of more minutes until the tomatoes and lemon wilt. At this point, add the marinara sauce and stir the contents together. Next add the heavy cream and stir until the sauce is heated throughout. Adjust salt and pepper to taste. Drain the rigatoni and mix with the sauce in a large bowl.
Beat butter at medium speed of mixer. Gradually add sugar; beat well. Add eggs, one at a time. Add molasses, orange juice and pumpkin. Combine flour and next 5 ingredients. Add to creamed mixture; mix until blended. Stir in vanilla, raisins and nuts.
Remove the filets from the monkfish and brush with olive oil and fresh thyme flowers. Peel the 3 half pepper and cut in large julienne. Cook in boiling salted water; refresh in ice water and drain. Reheat just before serving in a saucepan with olive oil. Make the red pepper coulis. Season the monkfish filets with salt and pepper. In a Teflon frying pan, add olive oil, 2 cloves garlic and lightly brown the filets, finishing the cooking in the oven. When done, set aside covered with aluminum foil.
Blend all ingredients, except cheese. Line loaf pan with foil. Evenly spread 1/2 of the cheese in bottom of pan. Cover with 1/2 the meat mixture. Repeat with remaining cheese and meat mixture. Bake 1 hour at 350°. Serves 4 to 6.
Sift together baking powder, flour, sugar and salt. Add egg, milk and corn; mix. Drop in oil at 365°. Turn once. Sprinkle with powdered sugar. Takes only 3 to 4 minutes to cook.
Chop cranberries. Mix with sugar; set overnight. Drain off any juice. Mix marshmallows, Cool Whip and nuts with chopped cranberries. Chill and serve.
Cut chicken into medium pieces. Squeeze a half lemon or lime on chicken; mix together and set aside. In Dutch oven or large pot, put oil and garlic (cut fine). Let garlic brown; cut onion and add to garlic. Fry for 1 minute. Rinse chicken twice and add it to the onion and garlic; stir. Add curry powder, water, coconut milk, pepper, potatoes and salt to taste. Cook on medium heat, stirring occasionally. When potatoes are cooked, it's finished. Serve on rice.
Melt butter in a heavy skillet; brown lamb chops. Place chops in a baking dish; sprinkle with salt and pepper. Pour 1/2 cup water into the skillet and stir to loosen browned bits. Add remaining ingredients to skillet then pour over the lamb chops. Cover and bake at 350 for 1 hour. Serves 3.
Beat eggs, milk and salt until fluffy. Add ingredients remaining; mix well. Pour into lightly baked pie crust. Bake at 350° for 1 hour.
Brown meat, salt, pepper and onion. Mix in rice. Put half of cabbage in bottom of 9 x 13 baking pan. Spread with meat filling. Cover with rest of cabbage. Mix water and tomato soup. Pour over all. Bake at 350° for 1 1/2 hours.
Sift flour, salt and baking powder into bowl. Cut in shortening with pastry blender or knives until mixture is like coarse cornmeal. Add milk and mix together with rubber spatula until dough holds together and forms a ball. Place dough on lightly floured board and knead 10 to 12 times.
Combine and simmer for 30 minutes. Add red coloring if desired. Will keep 2 to 3 weeks under refrigeration.
Use large (tender) zucchini. Peel and cut in quarters lengthwise. Remove seeds and slice crosswise. These will resemble apple slices. Cook until just tender-crisp. Drain. Toss with dash of salt and 2 tablespoons lemon juice. Have mixed in a bowl the sugar, cinnamon, cream of tartar, dash of nutmeg and flour. Add zucchini. Place in 9-inch rich crust. Dot with butter. Add top crust. Bake at 400° for 40 minutes or until golden brown.
Mix all ingredients until fluffy. Store in refrigerator. Serves 8 to 12.
Sear chops on both sides until brown in skillet with no grease. When chops are brown on both sides, turn, add sliced ingredients. Add tomato juice. A little more salt and pepper may be needed. Turn heat and simmer on low. Cook, covered, for about 1 hour. Then serve.
Preheat oven to 400°. Boil noodles and drain. Combine all ingredients in a casserole dish. Heat in oven until cheese melts. Serve.
Brown hamburger, onion, garlic, salt and pepper. Add tomato soup, green beans and corn. Simmer 30 minutes covered.
Beat eggs well. Add melted margarine and other ingredients. Cook at 400° for 10 minutes. Reduce heat to 300° for 35 minutes or until set.
Combine water and oil; allow to come to a boil. Remove from heat; add flour. Mix well and pat into pie pan. Bake before adding pie mixture.
Pam a 13 x 9-inch Pyrex dish and line the bottom with drained, sliced jalapeno hot peppers. Grate Cheddar cheese and put on top of the peppers. Beat eggs and pour over top of cheese. Bake at 325° for 25 minutes. Cool and cut in 1-inch squares.
Blend butter and 1 cup of the sugar; beat in eggs one at a time. Add almond ext. Add sifted dry ingredients alternately with the milk. Blend lightly, fold in peel and nuts. Bake in a glass loaf pan at 325 for about 70 minutes.
Soften bread in milk. Add egg. Mix rest. Make 18 balls. Roll in flour. Brown in hot shortening; drain. Add tomato juice, water, carrots, celery, Worcestershire sauce and salt. Cover and simmer for 45 minutes. Serve with rice, potatoes or noodles. Serves 6.
Melt margarine in a large 13 x 9-inch pan. Mix sugar, milk and flour together and pour over margarine. Pour the hot fruit over batter and bake in a 350° oven until brown.
Brown potato, onion and carrot in hot oil until lightly golden. Add and mix tomatoes, broth, sauce and macaroni; bring to a boil, breaking up tomatoes while stirring. Reduce heat. Simmer uncovered 10 minutes. Add remaining ingredients. Simmer 5 minutes, stirring occasionally. Sprinkle with cheese before serving, if desired. 6 servings.
Combine all ingredients together except chicken to make a sauce. Put chicken in a heavy saucepan, cover with sauce and simmer for 40 minutes over medium heat.
Mix all ingredients and pour in 2 graham cracker crusts. Chill good before serving.
Mix sugar and flour together. Beat eggs and add to flour mixture. Add melted butter, buttermilk, salt and vanilla to mixture and pour into unbaked pie crust. Bake at 350° until pie is firm and brown on top, about 30 minutes.
Cook and stir onion and bacon in 2-quart saucepan until onion is tender and bacon is crisp. Add enough water to clam liquid to measure 1 cup. Stir clams, liquid, potatoes, salt and pepper into onion mixture. Heat to boiling; reduce heat. Cover and simmer until potatoes are tender, about 15 minutes. Stir in milk and heat through, stirring occasionally.
Pour fruit into baking pan, Mix flour, sugar, milk and butter together and pour over fruit. Bake in 400 degree oven for approximately 45 minutes.
Brown beef and onion; drain. Add tomato sauce, catsup, Parmesan cheese, garlic powder and oregano; cook 20 minutes. Split rolls. Spread with garlic spread on both sides. Add meat, then cheese. Wrap in foil. Bake at 350` for 15 minutes.
Place vanilla wafers (except 1/2 cup finely crushed) in 9 x 13-inch dish, then set aside. Combine pudding and milk; beat 1 to 2 minutes. Add sour cream and half of the Cool Whip; mix well. Place half pudding over wafers and smooth around. Slice bananas over pudding, then cover with remaining pudding; smooth, then cover with remaining Cool Whip. Smooth, then sprinkle finely crushed vanilla wafers over top. Keep in refrigerator.
Put olive oil in a dish. Add pasta and seasonings. Cook in microwave for 5 minutes. Add Wish-Bone dressing and sugar. Serve. Makes 4 servings.
Combine first four ingredients and boil for 2 to 3 minutes. Add butter and vanilla.
Brown sausage; pour off some grease. Add onion, pepper and celery. Stir in soup and rice. Add 4 1/2 cups boiling water. Cook slowly until rice is tender (45 minutes). Add water if needed.
Combine cocoa, cornstarch and sugar in top of double boiler. Add milk, water and slightly beaten egg yolks, stirring well. Cook in double boiler over medium heat until thick. Add vanilla and butter. Pour into pie shell. Beat egg whites until stiff; add 4 tablespoons sugar. Spread over pie. Bake at 425° until brown. Yields 6 servings.
Place all ingredients in large bowl and mix well. Dip from teaspoon into hot fat and fry until brown on both sides.
Mix oats and milk together and leave for 30 minutes at room temperature. Add the brown sugar, oil and egg to oat/milk mixture and stir well. Gently fold in the flour, salt, soda and baking powder. Then add blueberries. Spoon into 12 muffin tins with papers and bake 25 minutes at 350°.
Preheat oven to 350°. Use a large spoon to cream sugar and butter by hand. Add eggs and mix well. Add flour and baking soda. Mix well. Add dates and nuts. Coat nuts and dates well with dough. Using a teaspoon, drop dough onto an ungreased cookie sheet, 2-inches apart. Bake 8 to 10 minutes or until lightly browned. Yields 6 dozen cookies.
Mix all ingredients together; pour over browned pieces of chicken in saucepan. Simmer 1 hour. Also great for leftover fried chicken.
Mix Kool-Aid, water and pineapple juice. Chill. Combine in punch bowl with the diet Sprite. Makes about 1 gallon.
Measure corn meal; set aside. Heat milk, butter, onions and seasoning in a large saucepan until butter melts. Gradually stir in corn meal. Cook over medium heat until mixture boils. Cook for one minute, stirring constantly. Remove from heat and cool. Stir in chicken pieces, then egg yolks; mix thoroughly. Beat egg whites until stiff, but not dry. Fold into corn meal mixture. Pour into greased 2-quart casserole dish. Bake in preheated 350° oven for 45 to 50 minutes or until golden brown. Serve immediately. Top with chicken gravy, if desired.
Sift flour and baking soda together and set aside. Beat eggs until lemon colored. Add sugar and blend well. Add salad oil; gradually stir in flour. Add milk, poppy seed filling and nuts. Pour batter into a greased and floured tube pan. Bake for 1 hour and 10 minutes at 350°.
Cook squash and onion until tender. Drain all water; get as much water out as possible. Add 1 egg, salt and pepper to taste. Add flour slowly until mixture is the consistency of hush puppies. Spoon into hot grease and fry until golden brown.
Combine squash, onions and peppers. Sprinkle with salt. Let stand 1 hour; drain off liquid. Mix in saucepan the remaining ingredients; bring to a hard boil. Add squash, onions and peppers. Bring to another boil. Fill jars and seal. Makes four pints.
Place first three ingredients in a bowl. Sprinkle jello over top. Stir until jello color is evenly distributed. Refrigerate.
Cream together shortening, sugar and eggs. Add molasses, coffee, baking soda and vanilla. Mix cocoa, cinnamon and cloves with 1 cup flour. Add 2 or 3 more cups of flour. May be rolled or dropped. Bake at 375° for 15 to 20 minutes. Frost with confectioners sugar frosting.
Mix the first 6 ingredients together. Mix the remaining ingredients separately. Mix all ingredients together and stir. Pour on cookie sheet about 1-inch thick and bake for 1 hour at 225°, stirring occasionally.
Combine flour, sugar, cinnamon, soda and salt in a large bowl. Add salad oil and eggs. Mix thoroughly. Stir in strawberries and nuts. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans and bake at 350° for 1 hour and 15 minutes.
Grate cheese into large bowl and let stand at room temperature until softened. Add softened margarine. Heat oven to 350°. Mix salt, pepper and flour. Gradually work into cheese/butter mixture. Blend until smooth. Using a cookie press, squeeze out cheese straws onto ungreased baking sheets. Cut into 2 to 3-inch lengths. Bake for about 15 to 20 minutes until crisp and golden. Do not allow to brown.
Mix together the rice and celery soup. Spread in 13 x 9-inch pan. Lay chicken pieces over rice mixture and sprinkle dry onion soup mix over chicken. Add about 2 cups of water to help keep moist. Cover with foil. Bake at 325° for 2 hours.
Brown ground beef with onion and green pepper in skillet; pour off excess fat. Add tomatoes, seasoning mix and brown sugar; heat to boiling. Combine with beans. Spoon into 2-quart casserole or bean pot. Cover and bake at 350° for 45 to 60 minutes. Makes 6 servings.
Bake chocolate mint cake as directed. Prepare fluffy mint frosting; reserve 1/4 cup for decorating. Fill and frost cake with remaining frosting. Stir enough powdered sugar into reserved frosting until desired consistency for writing. Place in decoration bag with writing tip. Write # on patties. Place patties in circle around top edge of cake. Make hands of clock with chocolate chips. Makes 12 to 16 servings.
Rinse wings; pat dry with paper towels. Sprinkle with salt and pepper. Place in shallow pan. Mix together remaining ingredients and pour over wings. Cover dish tightly with foil and bake 1 1/2 hours in a 350° oven. Remove from oven; pour all but about 1/4 of sauce into a bowl and reserve. Baste wings with sauce in dish and broil 3 to 5 minutes or until wings are glazed a deep dark red. Skim fat off reserved sauce and serve sauce with wings.
Mix thoroughly. Roll in party size balls. Cook in oven 15 to 20 minutes at 350°. Makes about 100.
In large bowl, combine the oil, vinegar, pepper, garlic, salt, oregano and onion. Add remaining ingredients. Toss well, cover and chill. May wish to toss gently two more times while chilling and immediately before serving.
Cook turnips until tender, then drain and mash. Cook bacon until crisp. Remove from pan and crumble. Reserve 2 tablespoons bacon drippings in pan and saute onions, garlic and pepper. Stir in turnips and remaining ingredients except bacon and green onion. Spoon into a 3-quart casserole dish. Top with bacon and green onion. Bake at 350° for 30 minutes. Serves 10.
Preheat oven to 425°. Grease a 2-quart baking dish. Combine chicken, cheese, beans, olives, salsa, chili powder and garlic in large mixing bowl. Blend well. Spoon into prepared dish; set aside.
Thaw spinach, if frozen. Drain and chop water chestnuts. Puree cottage cheese in food processor or beat very well. Squeeze all the moisture from thawed spinach. Mix all ingredients in large bowl. Chill minutes up to overnight. Serve with fat free crackers or in a bread bowl. Yields 8 servings (1/4 cup each). Has 80 calories, less than 1 gram of fat per serving.
Combine milk, rice, raisins, sugar and salt in saucepan. Bring to boil. Reduce heat. Cover and simmer, stirring occasionally until rice is tender, about 30 minutes. Remove from heat. Whisk egg, 2 tablespoons milk, nutmeg and cinnamon in small bowl. Stir 1/2 cup rice into yolk mixture until blended, then stir into rest of rice. Return to low heat and cook stirring, until most of liquid is absorbed. Remove from heat. Stir in vanilla. Serve warm.
Cut stems from mushrooms; chop finely. Mix chopped stems, onions, garlic and butter in 1-quart casserole. Microwave uncovered on High until onions are crisp-tender, 2 to 3 minutes, stirring once. Stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Arrange mushrooms, filled sides up and smallest mushrooms in center of 10-inch pie plate. Cover loosely and microwave 2 minutes. Turn pie plate 1/2 turn. Microwave until hot, 1 to 2 minutes.
Roll each slice; brush all sides with melted butter. Roll in a cinnamon and sugar mixture and place in a cake pan. Bake at 325° for 10 to 15 minutes.
Mix all ingredients together except the crackers. Break crackers on top. Bake for 45 minutes at 300°. Serves 5.
Combine in large saucepan sugar and milk. Bring to boil and simmer for 10 minutes. Remove from heat and add remaining ingredients. Spoon onto waxed paper. This hardens fast. Add 1 to 2 teaspoons of milk and stir to get last of candy if it becomes too hard to spoon. Makes 10 pounds candy.