HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, saute onion and garlic in olive oil until transparent. Stir in bread crumbs, blending well to absorb oil. Add beans, artichokes and cheese. Combine thoroughly, yet gently. Heat slowly to soften cheese. Season to taste with salt and freshly ground pepper. Serves 4.
Mix and pour into uncooked pie shell. Cook 1 hour at 300° or until done. Makes 2 pies.
Mix all ingredients, except almonds. Place in baking dish and sprinkle with almonds. Heat at 375° for 30 minutes. Serve with Triscuits and crostini.
Melt butter in saucepan and blend in flour. Add milk and other ingredients. Cook over medium heat, stirring constantly, until smooth and thick, approximately 7 minutes. Serve over cooked and drained vegetables.
Combine all ingredients except the coconut. Beat with electric mixer for 3 minutes. Pour into a greased 9-inch pie plate. Let stand 5 minutes, then sprinkle coconut on top. Bake at 350° for 40 minutes. This pie makes its own crust.
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans. Combine all the ingredients for the layers in a large mixing bowl. Beat for 2 to 3 minutes. Batter should be thick but smooth. Divide the batter evenly between the prepared pans. Bake for about 20 minutes, or until a toothpick comes out clean when inserted in center of the layers. Cool completely on racks.
Blend first 4 ingredients thoroughly. Gradually add orange juice to achieve desired dough consistency. Shape into balls the size of a walnut. Roll each ball in coconut. Store covered in refrigerator. Yield: 5 dozen.
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. Top with marshmallows, if desired.
Cream together margarine, sugar and egg. Sift flour, salt, soda and cinnamon; mix well with first mixture.	Add sliced, cored and	peeled	apples; mix well. Spoon into ungreased baking pan and bake at 350° for 35 to 45 minutes or until well browned.
Mix flour, sugar, yeast, baking soda and baking powder together in mixer bowl. Warm milk (don't boil), then cool to lukewarm. Mix and pour in mixer bowl with flour mixture. Mix well; put in large, greased bowl. Also, grease the top. Put in refrigerator. Will keep a week or longer.
Combine all together. Cover and refrigerate for 24 hours. Remove and place in small containers. Store in freezer.
Brown beef, onion and margarine. Add garlic, paprika, flour, salt and black pepper. Reduce heat. Simmer until very brown (about 20 to 25 minutes). Add mushrooms, soup and sour cream. Cook on low about 15 minutes. Serve over rice.
Grease casserole, make a layer of half the ingredients. Season with salt, pepper and onion powder. Make another layer, top with bread crumbs or Parmesan cheese. Bake 30 to 35 minutes at 350°.
For 1 1/2-quart casserole, stir together sugar and syrup. Microwave at High for 4 minutes. Stir in peanuts. Microwave at High for 7 to 9 minutes, until light brown. Add butter and vanilla. Microwave at High for 1 minute. Peanuts will be lightly brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. Then break into small pieces.
Spray grill or broiling pan with nonstick cooking spray. Grill or broil chicken 5 inches from heat 8 minutes, turning over halfway. Cut pepper into rings. Thinly slice basil on top. Put 4 slices of bread with all the ingredients and cover with bread. Makes 4 servings.
Combine first 7 ingredients. Brown chops on both sides in shortening. Pour off excess fat. Pour sauce over chops. Cover; simmer about 1 hour, basting occasionally. Serves 6.
Cook dates, hot water and 1 teaspoon of soda until mushy. Then cool. Add margarine, white sugar and eggs. Mix well and add flour, cocoa and salt. Place in 9 x 13-inch pan and spread on top the chocolate bits and walnuts, cut up. Bake 30 minutes at 400°.
Heat oil in frying pan. Pour in frozen French fries; cook until golden brown. Drain. Sprinkle on garlic powder and seasoned salt to your own taste.
Melt margarine in bottom of 9 x 13-inch pan. Put cubed bread and ham in pan, cover with cheese and soup. Season. Beat eggs until frothy, add milk. Pour over bread, meat, cheese, etc. Cover and refrigerate overnight or at least 2 hours. Bake at 350° for 45 minutes. Yields 8 servings.
Cook on high 3 hours with lid on and 4 hours with lid off. This will require occasional stirring.
Add cornstarch, nutmeg, pepper and salt to cheese. Toss lightly with fork to combine. Add wine to 3-quart saucepan (or earthenware to keep heat longer). Cook over low heat until it begins to bubble gently. Add cheese, a handful at a time, stirring rigorously with a wooden spoon until cheese melts and mixture is thoroughly blended. Serve immediately with bread cubes.
Make stock using whole chicken parts. Simmer about 1 1/2 hours. Strain liquid and put back in pot. In food processor, process reserved onions, carrots and celery separately. Bring liquid to a boil and add vegetables plus 3 to 4 tablespoons of small pasta (orzo). Continue cooking about 15 minutes. Make a roux with 3 to 4 tablespoons flour and 3 to 4 tablespoons margarine. Add to the simmering soup. Add chicken and serve.
Milk chocolate is a double boiler. Remove from fire. Add butter, then condensed milk and vanilla, stirring well. As soon as mixture begins to thicken, drop from spoon onto a buttered baking sheet. Add toasted nuts or raisins or roll in chopped nuts.
Mix cheese and jello. Fold in Cool Whip. Add fruit and mix. Mix by hand only.
Mix all ingredients. If mixture is too thick, you will need to add a little more water. Mixture should be like a thick pancake. Drop 1/4 cup mixture for each fritter. Fry on both sides until golden brown.
Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover over low heat 1 1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter.
Put all into one bowl. Mix all together. Beat at medium speed for 2 minutes. Grease 2 loaf pans lightly. Bake 1 hour at 350°.
Place 6 tortillas in bottom of long cake pan (13 x 9-inch). Brown meat. Add chili powder. Drain. Spread meat over tortillas. Spread beans over meat. Slice cheese thin and spread over beans. Cover with 6 tortillas.
Boil syrup, sugar and vinegar 10 minutes. Add butter and vanilla. Cool enough to pull.
Cut chicken into strips. Cook and stir garlic in oil in large skillet over medium-high heat for 1 minute. Add chicken; stir-fry until no longer pink. Season with salt and pepper. Remove with slotted spoon and keep warm. Add zucchini; stir-fry until crisp-tender. Return chicken to skillet with tomato halves and dressing. Heat through. Serve over pasta; sprinkle with cheese. Makes 4 servings.
Brown ground chuck, sausage, onion, garlic and bell pepper. Pour off grease. Add Ro-Tel tomatoes, tomato sauce, cumin, oregano, Accent, Tabasco sauce, Worcestershire sauce, salt and pepper. Simmer 30 minutes. Add rice to meat mixture. Put in braised pepper cups. Top with Parmesan cheese and bake for 30 minutes at 350°.
In a large skillet, cook ground beef, onion and green pepper, half at a time, until meat is brown. Drain off fat. Cook noodles according to package; drain well. Return noodles to kettle. Stir in meat mixture, tomato soup, cheese, chili sauce, pimento, salt, chili powder, pepper and 2 cups water. Mix well. Divide mixture between 2 (13 x 9 x 2-inch) baking dishes.
Put dry ingredients into bowl. Dissolve yeast in warm water. Mix together oil, buttermilk and yeast mixture. Stir liquid into dry ingredients, mixing well. Let rise until double in bulk (about 30 minutes). Make into favorite rolls. I roll out and cut as for biscuits. Dip into melted margarine and fold over. Let rise in pan 10 or 15 minutes. Bake at 400° until brown.
Heat electric broiler (not necessary to heat gas broiler). Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell. Cut shells in half crosswise. Fry in deep hot oil, 375°, for 2 to 3 minutes or until golden brown; drain. Place on cookie sheet. Top with process cheese spread; broil until process cheese spread begins to melt. Top with remaining ingredients. Makes 16 appetizers.
Brown beef and onion. Drain fat. Mix in tomato soup, cream of chicken soup and corn. Put in casserole dish and bake at 350° for 30 minutes. Can also add cooked macaroni if desired.
Place corn syrup and butter in a 3-quart casserole. Microwave on High (100%) for 1 to 1 1/2 minutes or until boiling. Stir halfway through cooking. Add chocolate chips and vanilla. Stir until chocolate is melted.
Preheat oven to 300°. Cream sugar, shortening and margarine. Add cocoa and eggs, one at a time, salt, vanilla, coloring, baking powder, flour and milk. Bake for 1 1/2 hours in tube pan.
Brown the ground beef with salt, pepper and onion. Add all other ingredients. Heat through and serve.
Combine all ingredients, except biscuits, in a small pan and melt. Dip and roll biscuits in mixture until thoroughly covered. Bake at 425° for about 10 minutes. Serve hot.
Brown the sausage and set aside. Beat eggs. Add milk; stir. Add Bisquick (dry) and stir. Add cheese. Stir in browned sausage. Pour into buttered 8 x 11-inch baking dish. Bake at 350° for 45 minutes or until golden brown and solid. Cut into squares and serve hot.
Mash sweet potatoes. Add butter, sugar, milk, salt and orange rind. Scoop 1/4 cup mixture and shape around each marshmallow. Use more potatoes if needed. Roll each ball in cornflakes. Place on buttered baking dish. Cover with foil and freeze. When ready to use, bake 20 minutes in a 400° oven.
Melt butter and add 3 cans soup. Stir in hot water. Add rice. Mix all well in dish. Salt and pepper chicken and lay on top. Bake at 275° for 3 hours or until done.
Mix the first 5 ingredients together. Sift the flour, salt, soda and ginger. Stir ingredients together until smooth. Pour into a greased and floured 9-inch pan. Bake at 325°. Serve hot with applesauce, whip cream or chocolate sauce.
Disjoint chicken wing and discard boney tips. Arrange meatier wing parts in shallow baking pan.
Mix mayonnaise, curry powder, garlic powder and sour cream together in medium bowl. Coarsely flake tuna in a large bowl. Add peas, celery, water chestnuts and pineapple. Toss lightly with dressing. May be refrigerated overnight. Cook artichokes; remove core and stuff with tuna salad. Right before serving, toss chow mein noodles into salad. Serves 14 to 16.
Sift flour, baking powder and salt. Work in shortening. Add milk. Roll out on a floured board. Cut in 4 squares. Place apple on each square and sprinkle with cinnamon. Fold and pinch edges together. Place in baking dish and put Syrup (recipe follows) over all. Bake 45 minutes or until done. Baste 3 or 4 times during baking time with Syrup.
Mix first 4 ingredients together. Pat the mixture into a 9 x 12-inch pan. Melt the chocolate morsels in a separate container and pour over first mixture. Chill 30 minutes and cut into squares.
Blend avocados, lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix. Blend bean dip until smooth. Spread in a 9x13 dish in the following order: bean dip, avocado mixture, sour cream mixture, shallots, tomatoes, olives and cheese. Serve with tortilla chips.
Drain pineapple. Mix pineapple with ReaLemon and sugar. Boil for 3 minutes. Add orange Jell-O to pineapple mixture and mix well. Add cold water and pineapple juice. Cool Jell-O mixture, then add cheese and grated carrots to pineapple and Jell-O mixture. Mix Cool Whip (thawed) into Jell-O mixture. Save some cheese and chopped nuts for top when ready to serve.
Combine all ingredients. Shape in 1-inch balls. Bake in 400° oven for 12 to 15 minutes.
Mix together and store in a jar or can with a tight lid. Use about 1/4 cup mix; fill cup with hot water.
Place chicken in baking dish. Bake covered for 15 minutes in preheated oven; drain. Combine tomatoes, cornstarch, oregano and pepper sauce; cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken, then top with cheese. Bake 5 minutes, uncovered.
Wrap each piece of chicken breast with 2 pieces of dried beef and then wrap with 1 piece of bacon to make a roll. Place slice of cream cheese on top of each roll and surround with cream of chicken soup in a casserole dish. Bake for 1 hour and 15 minutes at 350°.
Preheat oven to 375°. Lightly grease cookie sheets. Using mixer, cream sugars, butter and oil; add vanilla and eggs. Gradually mix in dry ingredients. Mix in pecans. Roll by teaspoons into sugar, place on cookie sheet and mash with glass dipped in sugar. Bake 5 to 10 minutes. Remove when cookies are light brown. They become crispy when cool. Makes 4 to 5 dozen. Really good.
Preheat oven to 350°. Brown together ground beef and sausage; drain. Place potatoes in a 9 x 13-inch baking dish. Sprinkle meat/sausage mixture over the top. Mix together the soup, cheese, salt, pepper and 1 can water; pour over potato-meat mixture. Bake for 45 minutes, or until potatoes are tender. Sprinkle with extra cheese, if you desire, while still hot. Serves 4 to 6.
Wash and dry chicken, cut into medium size serving pieces and flour them lightly. Heat oil and butter in large skillet. Brown chicken pieces over moderate heat for 20 minutes. Season with salt and pepper when done and pour wine over. Cook until wine evaporates almost completely. Continue cooking until well done, moistening the meat from time to time with a bit of the stock.
Fry bacon in a 9-inch skillet until crisp; remove bacon and add all the mentioned ingredients. Cover and cook approximately 9 minutes. Remove from skillet and crumble crisp bacon on top. Serves 4.
Preheat oven to 350°. Butter a 9-inch square pan and set aside.
Brown sausage; drain. Add undrained tomatoes, tomato paste, water, basil, garlic and 1 1/2 teaspoons of salt. Simmer, covered, for 15 minutes. Stir occasionally.
Mix all ingredients together; pour into greased casserole. Place in pan of water in a 350° oven. Bake 45 minutes to 1 hour. Top with grated cheese last 10 minutes.
Scald milk, then cool. Add sugar, salt, oil, eggs and yeast. Last, add flour. Mix well. Cover and let rise until doubled in size. Punch down and let rise again. Work bread dough well with hands; divide into 24 pieces. With Crisco on hands, shape into individual pieces. Place onto well-greased pan. Cover. Let dough rise to double in size. Bake 25 minutes in 375° oven.
Combine broccoli, sunflower seeds, bacon, green onions and raisins together.
Cook noodles according to package directions; drain. Saute beef in butter. Add salt, pepper, garlic salt and tomato sauce to meat. Simmer over low heat 5 minutes.
Mix sugar and cinnamon; set aside. After bread unthaws, roll into small balls. Roll balls in melted margarine, then roll to cover in sugar and cinnamon mixture. Let rise up in a tube pan. If you have margarine and cinnamon mixture left, pour over all. You may add nuts, if desired. Bake at 325° for 45 minutes. Let cool for 5 minutes, then invert onto a plate.
Thinly shred both cabbages, discarding cores. Place in a large bowl. Chop apples leaving skins on and add to cabbage. Add chopped nuts.
In a large pot or bowl, butter bottom and sides. Pour in popped popcorn. Over medium heat cook sugar, water, molasses, butter, salt and vanilla. Bring to boil, stirring occasionally. To test if it is done, pour some cold water in a small bowl; pour a tablespoon of molasses mixture. If you can pick it up in a ball, it's ready to be poured over popcorn. Mix well. Cool slightly and form into balls.
In skillet (with little oil or sprayed with cooking oil), brown chops on both sides (about 10 minutes). Add soup, about 1 can of water, carrots, potatoes, mushrooms and onion. Cover and cook over low heat about 20 minutes or until vegetables are cooked.
Mix flour and baking powder. Add the shortening and mix well (like a pie crust). Add the buttermilk. Roll the dough 3/4 inch thick. Make circles with a cutter or glass. Cook at 375° until lightly brown.
Put water in pot (somewhat similar to a cup in shape, but larger, usually made of some sort of metal and often has a long handle). Pot should be large enough to hold all the water you want to boil. If it isn't you can divide your water in half, but the first half gets cold while you boil the second half. Light burner under pot. Cook until bubbles appear. Keep eyes closed during later part of this process as a watched pot never boils.
Beat the eggs. Add corn, milk, cracker crumbs, onion, green pepper, cheese, salt and pepper. Spoon into a 1-quart casserole dish and bake at 350° for 35 minutes.
Cook sausage; drain. Set aside. Separate dough into 8 triangles. Place points to center in a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforations. Bake at 350° for 5 minutes. Crust will be puffy. Spoon cooked sausage over crust. Sprinkle with cheeses. Combine eggs, milk, oregano and pepper. Pour over sausage mixture. Bake at 350° for 30 to 35 minutes.
Combine first 5 ingredients in saucepan. Stir over medium heat until chocolate and sugar dissolves. Cook until soft ball stage. Stir occasionally. Remove from heat. Add butter; stir until lukewarm, then add vanilla. Beat until thick and no longer glossy. Pour into buttered 8-inch square pan. Cut when set.
In a medium bowl, combine cornmeal, flour, sugar, baking powder and red pepper. Stir in milk, egg and margarine just until blended (batter will be slightly lumpy). Stir in corn, chopped red pepper and onions until just mixed. Spoon mixture into 12 lightly greased 2 1/2-inch muffin cups. Bake at 400° for 20 to 25 minutes or until done. Remove from pan. Cool slightly on wire rack. Serve warm at room temperature.
Drain pineapple and use juice when baking cake mix. Bake cake mix in a jelly roll tray. Cool. Beat together cheese, milk and pudding. Add crushed pineapple. Spread on cooled cake. Spread on the Cool Whip. Sprinkle with coconut. Dot with walnuts and chill.
Spread cream cheese thinly on pizza pan. Top with sauce. Top with green onions, black olives, and shredded taco cheese. Serve with chips.
Combine all ingredients except coconut in blender at low speed for 3 minutes. Pour into a well-greased 9-inch pie pan. Let stand 5 minutes. Sprinkle coconut on top and bake at 350° for 45 minutes. Cool before serving.
Chop the apricots very fine or grind them. Mix with coconut and milk. Make small balls and roll in powdered sugar.
Cream sugar and butter. Add egg yolks, cocoa, flour, pecans and vanilla. Fold in stiffly beaten egg whites. Put in a greased 8 x 8-inch pan . Bake in 350° oven for 30 to 35 minutes.
Mix first five ingredients until uniform. Spoon into a well greased casserole dish. Pour milk over mixture. Bake at 350 for 20 minutes. Cool and cut into squares.
Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl, beat the egg, milk and margarine. Add egg mixture and sour cream to flour mixture. Stir until just blended. Pour mixture into a greased 8-inch square pan. Bake 20 to 25 minutes or until golden and wooden toothpick inserted in the center comes out clean. Yield: about 9 servings.
Cut cheese into cubes and place all ingredients into microwavable bowl. Microwave on High for 5 minutes or until cheese is melted. Stir after 3 minutes. Do not cover or cheese will burn at the edges. If it is too liquid, add more cheese. If too thick, add milk or salsa, whichever you desire. (Monterey Jack can be substituted for Cheddar.)
Butter 9 x 13-inch pan. Line with crackers. Mix pudding with milk. Fold in Cool Whip and mix well. Spread 1/2 pudding mix on crackers. Place second layer crackers. Add another layer of pudding. Add final layer of crackers. Refrigerate for 2 hours.
Brown beef and onions. Drain and add spaghetti mix and tomato sauce. Simmer gently. Spread meat into 9 x 13-inch pan. Layer cheese and sour cream. Top with crescent rolls; brush with butter. Sprinkle with Parmesan cheese. Bake at 375° for 20 to 30 minutes. Makes 8 to 10 servings.
1st Layer: Mix flour, 2 tablespoons sugar, oleo and nuts. Put in bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Set aside to cool.
Combine cheese and eggs until blended. Add remaining ingredients. Pour into greased 8-inch baking dish. Bake at 350° for 40 minutes.
Cook noodles in 3 quarts of boiling, salted water until tender; drain and rinse. Add other ingredients and mix well. Pour into well-buttered casserole dish and bake for 30 minutes in a 350° oven.
Heat oil in skillet. Shake chicken in flour, salt and pepper. Brown and put in glass 9 x 13-inch pan. Preheat oven to 350°. Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In saucepan, combine sugar, pineapple juice, vinegar, soy sauce, ginger and bouillon. When mixture begins to boil, take out 1/2 cup and mix with cornstarch. Stir until smooth. Add to rest of sauce and stir constantly while it boils for 2 minutes. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer until chicken is tender. Serve with rice.
Melt chocolate, milk and butter. Combine nuts and marshmallows. Fold into mixture. Spread in a 9 x 13-inch pan lined with wax paper. Chill 2 hours until firm. Slice and remove from pan. Keep refrigerated.
Saute onion, bell pepper and garlic in butter until tender. Stir in flour and then tomato sauce. Let simmer for 10 minutes. Add seasoned crawfish and cook on medium fire for 15 minutes. Serve over rice.
Beat oil, eggs, vanilla and sugar. (Batter will be stiff.) Add rest of ingredients. Stir well. Pour into greased and floured 13 x 9-inch pan. Bake 30 minutes at 350°.
Liquefy Mandarin oranges in blender (including juice). Mix cake mix, oil, oranges and eggs. Pour into 3 round, greased and floured cake pans. Bake at 350° for 20 to 25 minutes.
Place the egg yolks in the top of double boiler. Add sugar and salt. Gradually add boiling water, stirring constantly. Add cider vinegar and cornstarch that has been dissolved in 1/4 cup cold water. Cook over boiling water until thick and smooth, about 12 minutes.
Melt margarine in skillet. Add rice and lightly brown. Add onion soup mix and stir. Add water and stir. Add drained mushrooms. Simmer until water is absorbed in rice. This is a good side dish for chicken.
Cut tips of chicken wings. Halve remaining chicken wings at joint. In food processor or blender, process soup mix, butter, vinegar, water, garlic, pepper and cumin until blended; set aside.
Reserve 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough of the reserved flour to make soft dough on floured surface. Knead for four minutes. On greased baking sheet, roll or pat dough to fit cookie sheet. Spread dressing down center, top with slices of onion, bell pepper; layer ham, roast beef and cheese. Cut 1 inch wide strips along sides of filling out to edge of dough. Crisscross strips over top of filling. Cover dough; place sheet in warm place for 15 minutes. Brush top with egg white. Bake at 400° for 25 to 30 minutes, until brown on top. Slice and serve while warm.
Mix together. Pour into greased 9 X 13 pan. Bake at 400 for 30 minutes or until golden brown.
Rinse muskrat pieces several times until rinse water is clear; drain well. Dredge muskrat pieces with flour. Fry in oil in skillet until lightly browned; season with salt and pepper to taste. Remove to roasting pan. Arrange onions and bacon in roaster. Sprinkle with sage. Add water. Roast, covered, for 2 hours at 350°. Yields 12 servings.
Mix jello with water. Add berries, pineapple and nuts. Pour 1/2 mixture in Pyrex dish and congeal. Add sour cream over this. Then pour rest of mixture over this and congeal.
Drain fruits well. Mix fruits. Place in casserole. Spread applesauce on top of fruit. Sprinkle with cinnamon candy. Bake at 350° for 30 or more minutes.
Beat butter until fluffy. Gradually add sugar. Beat after each cup until fluffy. Add vanilla and beat until mixture is like whipped cream. Mix dry ingredients to butter mixture, adding flour alternating with milk. Pour into 4 (9-inch) cake pans. Bake at 375° for 20 to 30 minutes.