HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly, until it melts. Pour over hot cooked fettucine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Yield: 4 servings (1 cup each).
Mix sugar and spices together in bowl, add eggs and beat slightly. Add remaining ingredients and blend well. Pour into pie shell and bake at 425° for 1 hour or until a silver knife comes out clean when custard is tested.
In skillet cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, water, Worcestershire sauce and cheese. Add macaroni; reduce heat to low. Heat through, stirring occasionally. Top with additional cheese if desired.
Mix pudding and syrup and add rest of ingredients. Pour into unbaked pie shell. Bake at 375° for 40 minutes.
Flour fish on both sides. Heat oil in 10-inch skillet. (Do not let the pan get too hot.) Place the fish, skin side down, in the hot oil and let brown. It may be advisable to turn your flame down a bit at this point. Turn the fish over. Add the onion, bell pepper and garlic. Stir them together, being careful not to break fish. Add the fish stock and cover. Raise the flame and bring fish to a boil. Lower to medium until fish is cooked, about 1 minute. Remove fish from the pan and place on warm plate. Add tomato paste, a little cayenne pepper (optional) to the pan. Mix well and bring to a boil. Turn flame off and add parsley, thyme, lemon juice and salt. Pour sauce over fish and serve immediately
Combine sugar, syrup and water. Cook slowly, stirring until sugar dissolves. Cook to soft ball stage (238°). Add peanuts and salt. Cook to hard ball stage (290°). Stir constantly. Remove from heat; add butter and soda. Stir lightly. Pour evenly into well-greased shallow pan. Cool partially by lifting around edge with knife. When firm, turn. When cold, break into pieces.
Place vegetables and water into a large pot. Simmer until tender, about 15 minutes. While vegetables are cooking, and in a separate pot, make roux and milk mixture, using margarine, flour, seasonings and milk. Add Velveeta. Combine everything, then add parsley and tomatoes. Heat to desired temperature. Adjust seasonings. Even better the next day.
Cover 3/4 cup raisins with water and cook until tender. In other bowl, mix sugar, cinnamon and cornstarch. Mix sour cream and 3 eggs (separate the whites for meringue) and add to sugar mixture. Cook in microwave stirring every little bit until thick. Add oleo and vanilla. Put in a 9-inch pie crust and top with meringue. Bake until brown.
Pour chilled evaporated milk into medium size bowl and whip with an electric mixer until soft peaks form (about 1-2 minutes). Mix water, lemon juice, and gelatin in microwave bowl and heat on high 1 minute. Stir to dissolve gelatin. Mix whipped milk, sugar, food coloring, and gelation mixture until thoroughly blended. Pour into pie shell. Cover with inverted plastic dome and chill until firmly set, at least 1 hour. Garnish.
In a large pan combine water, brown sugar, cinnamon and cloves. Bring to a boil. Simmer 5 minutes. Remove spices. Add juices; heat thoroughly. Serve hot or cold. Makes 18 (1 cup) servings.
Melt almond bark in crock-pot. Add peanut butter; stir until mixed well. Add Cap'n Crunch, Rice Krispies and pecans. Stir until mixed well. Add marshmallows and spoon out cookies on waxed paper. Yields about 2 dozen.
In bacon drippings, add diced onion; brown onions. Add all other ingredients. Simmer for 15 minutes.
Purchase assorted size pork chops on sale. Mix favorite prepared stuffing according to package. Using small roasting pan, stand chops on end, placing largest on ends and smaller, thinner chops in center. Place 1 or 2 tablespoons of stuffing between chops. Bake at 350° for 1 to 1 1/2 hours, depending on thickness.
Grease a casserole dish. Put chopped chicken on bottom. Slice eggs on top of chicken. Mix soup, broth and pepper. Pour over chicken and eggs. Mix milk, margarine and flour thoroughly. Pour over chicken mixture. Bake at 350° for 45 minutes to 1 hour.
Bake cake mix according to directions on box. Bake in 13 x 9-inch pan. When cake comes out of oven, punch holes in top with large fork. Pour pineapple (with juice) over the cake. Let cake cool. Pour pudding (prepared according to directions) over the cake and pineapple. Refrigerate cake overnight or morning of dinner. Before serving, cover with Cool Whip. Add coconut and pecans over Cool Whip.
In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust; chill 3 hours, or until set. Top with cherry pie filling. Keep refrigerated.
Hard boil aigs (eggs). Shell. Mix sausage, sage, raw aig (egg), peppah 'n salt. Divide into 5 or 6 portions. Wrap each portion around a hard boil aig, then roll in toasted braid crumbs. Deep fry in hot fat 'til a prutty golden brown. Eat 'em cold.
Remove sausage from casing. Brown sausage and onion in a Dutch oven. Drain off excess fat. Stir in tomatoes, broth and water and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add pasta; simmer 15 minutes more until pasta is tender. Serves 4.
Brown meat in	oil over high heat in skillet, leaving meat in	coarse	chunks. Add onion; reduce heat to medium and cook until onion is tender, but not browned. Add seasonings, tomatoes, corn and bouillon and	bring to a boil. Stir in green pepper and boil again. Stir in rice. Remove from heat; cover and let stand 5 minutes.	Fluff with fork. Makes 4 servings.
Mix all ingredients. Refrigerate for 4 hours. Divide dough into 4 parts. Roll out 1/4 inch thick.
Cook meat and minced medium onion over medium heat, stirring with a fork until brown. Add taco mix and jalapeno relish. Simmer, uncovered, for 15 minutes.
Mix ingredients together. Fry in enough oil to partially cover them. Serve with syrup.
Mix pudding and milk, then mix in Cool Whip. Break cookies in bite size pieces and stir into pudding.
Mix as listed. It makes a thick batter. Let this rise until double in size. Put on floured board; knead lightly (just enough to handle). Divide into 2 loaves. Bake in 8-inch round bowls for 30 minutes in a 350° oven. Butter top when baked.
Mix tea, spices and rock candy. Boil for about 5 minutes. Let cool for a couple minutes. Add wine and fruit slices. Simmer for 5 minutes. Serve hot.
Saute frozen broccoli and mushrooms in margarine until thawed. Mix in with soup and rice. Grate cheese and mix in. Bake at 350° for 45 to 60 minutes.
Blend all ingredients except coconut for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes. Sprinkle coconut on top. Bake at 350° for 45 to 50 minutes.
Put 4 cups milk, 1 cup water and rice in heavy pan on high heat; do not stir! Just before it is ready to boil, add 1/2 cup rice and stir. (Do not let come to boil before adding rice; will not thicken if it does.) Let boil on medium heat until rice is cooked, about 20 minutes. Beat altogether eggs, vanilla and milk. Stir into rice mixture and bring to boil. Cook for about a minute. Pour into Pyrex dish and top with cinnamon.
Cook broccoli. Drain and combine with rest of ingredients. Bake at 350° for 20 to 30 minutes.
Blend shortening and salt. Add molasses and egg and blend well. Add sifted dry ingredients and beat until smooth. Fill small bowl with sugar. Take some mix (walnut size) and roll in a ball in your palms. Roll in sugar. Sprinkle sugar on cookie sheet in place of greasing sheet. Bake at 350° for 11 minutes. They won't look quite done after 11 minutes, but take them out and cool on sheet for a few minutes, then transfer to cooking rack. They'll finish baking while cooling.
In a 3-quart saucepan bring 2 cups water to boil; add potatoes; return to boil. Cover and cook until tender, about 10 minutes. Drain well. Using food mill or ricer, force potatoes into the clean dry 3-quart saucepan. Stir in butter until melted. In small bowl, beat together eggs, sour cream, milk, salt and pepper until blended. Gradually stir into potatoes; add scallions.
Mix together the first 4 ingredients. Add 1 egg at a time; beat well after each egg. Add remaining ingredients. Bake in tube pan for 60 to 65 minutes at 350°.
In a 1 1/2-quart saucepan, combine sugar, milk and butter or margarine. Bring to a boil over medium flame and boil for 1 minute. Add peanut butter, vanilla and cracker crumbs. Mix well. Drop by teaspoon on waxed paper. When cool, the cookies are ready to eat. Yields 3 dozen cookies.
Preheat oven to 350°. Saute ham and onion in butter or margarine until onions are transparent. Salt and pepper to taste. While ham and onion are cooking, whisk the eggs in a mixing bowl. When the eggs are well beaten, gradually whisk in the whipping cream. Stir in ham mixture and Cheddar cheese. Pour into prepared crust and bake until golden brown and the center is set, approximately 45 minutes to 1 hour.
Mix dry ingredients together and set aside. In a large bowl mix sugar, eggs, oil, vanilla, water and pumpkin until combined. Add flour mixture, 1/3 at a time. Mix well. Pour into ungreased loaf pans. Bake for 1 1/2 hours at 375°. Let set for 10 minutes. Loosen with knife around sides and turn out of pan. Lay on side of wire rack for 15 minutes or until warm. Put in bread sacks, not foil, wax paper or Saran Wrap. Store in freezer until needed.
Mix Jell-O in boiling water. Cool until just beginning to set. Stir in remaining ingredients. Refrigerate. A beautiful salad when placed in glass bowl and garnished with fresh kiwi fruit.
Cream together butter, shortening, sugar and vanilla. Add egg and cream until mixture becomes smooth. Blend in milk. Sift together flour, baking soda and salt. Add to creamed mixture.
Mix onions, green chilies, coriander leaves, flour, egg, chili powder, salt, ginger and garlic to the ground beef. Mix well, adding 1 tablespoon of cooking oil.
Saute onion and celery in oleo. Mix soup, Cheez Whiz and thawed broccoli. Add rice and sauteed mixture. Turn into a large, covered casserole. Bake 45 minutes at 375°.
Mix first 6 dry ingredients. Add remaining ingredients. Mix well. Oil 3 loaf pans or use mini muffin pans. Bake at 350° for 45 minutes. These freeze well.
Brown sausages. Combine remaining ingredients, except apple. Mix until batter is smooth. Add apple. Pour into greased 10 x 6-inch pan. Arrange sausage on top. Bake at 450° for 20 minutes.
Brown chops in small amount of oil. Place in single layer in baking dish. Layer potatoes and onions over chops. Season to taste. Mix soup with 1/2 can water or milk. Pour over casserole. Cover with foil and bake at 350° for 45 minutes. Uncover and bake another 15 minutes or until potatoes are tender.
Mix dry ingredients in mixing bowl, make deep well in center. Add remaining ingredients and mix just enough to moisten all ingredients. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Cool 10 minutes before removing from pan. Cool on rack. Wrap and store in refrigerator or freezer. Makes 16 servings.
Mix Bisquick, milk and margarine. Roll out about 1/4-inch thick. Spread on softened sausage. Roll up. Put in freezer until firm but not frozen. Slice and bake at 350° until light brown.
Dry off pickle. Spread cream cheese on meat. Place pickle on meat and roll up. Slice to desired thickness.
Cream sugar and butter together. Add dry ingredients, then add milk. Put in ungreased cake pan and top with peaches. Bake at 350° for 30 minutes or until golden brown. You can use any other kind of fruit.
Melt butter; saute vegetables 5 minutes over low fire. Blend in flour, then chicken stock. Let boil. Season and let simmer until vegetables are tender. Add cream. Serve.
Put 3 cups of water in a pot. Add candules, olive oil, olives, adobo, sazon and sofrito. Bring to a boil. Add rice, while stirring constantly. Put on low heat. Cover pot and cook 15 to 20 minutes. After about 6 minutes, stir. Cover and let cook for remainder of time. Serve with your favorite meat recipe.
Mix together the two cans of Veg-All, onion, and water chestnuts. Add Cheddar cheese and mayonnaise. Put into a greased casserole dish and top with herb stuffing mix. Melt margarine and pour on top. Bake at 350° for 40 minutes.
Stir-fry the first four ingredients. Cook noodles as usual; drain and add a little oil and Cajun seasoning to noodles. Add Cajun seasoning to the other stir-fried ingredients, then add them to noodles. (Either top each serving, or combine it all together.)
Mix all ingredients together and pour into a well-greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Mix ingredients together and top with potato chips. Bake at 350° for 40 minutes.
Braise pimento, green pepper, onion, garlic powder, salt and pepper in butter until tender-crisp. Cook spaghetti; drain. Add chicken, vegetables, soup, mushrooms and chestnuts. Pour into greased casserole dish. Bake at 350° for 50 to 60 minutes, until bubbly. Top with French fried onion rings. Return to oven for 10 minutes.
Cook noodles according to package directions. Brown beef and onion; drain excess fat. Add soups, milk, green pepper, celery, mushrooms, cashews and cooked noodles. Pour into greased casserole and bake at 350° for 1 hour. Makes 6 to 8 servings.
Cook pudding with one cup of juice. Cool. Add fruit; chill and before serving, add bananas.
Peel and slice eggplant into strips. Fry in peanut oil until golden brown. Drain on paper towels.
Mix pork and beans, pepper, onion and barbecue sauce together in a crock-pot. Cook on high 30 minutes. Mix in barbecue and cook on low heat about 3 hours. Serve over fried cornbread.
Drain tomatoes and mix all ingredients in saucepan except cheese. Cook over low heat; stir constantly, mixing well. Pour into greased dish or pan. Add grated cheese on top and bake in slow oven at 325° for 1 hour.
Preheat oven to 350°. Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof souffle dish or small casserole. Bake dip until heated through, about 30 minutes.
Combine all ingredients in a blender or food processor and puree until smooth. Add water to thin, if necessary. Transfer to a bowl. Serve peanut dip with fresh vegetables. Yields 2 cups.
Mix well; chill for 2 or more hours and serve. Pour into center of rye loaf. Surround outside of loaf with torn up pieces from center of loaf or serve in container surrounded with fresh vegetables.
Blend oil and flour. Add egg and milk. Beat with rotary beater until smooth. Batter will be thin. Dry food thoroughly, then coat generously with unseasoned flour. Dip into batter, letting excess drip off. Fry at 375° in oil 3 or 4 inches deep until golden brown.
Layer all ingredients in order in a large mixing bowl. Mix well. Pour mixture into a greased 9 x 13-inch pan. Bake at 350° for 50 minutes. Let stand 10 minutes before serving. Serves 6 to 8.
In 3-quart saucepan, saute onion, celery and garlic in oleo until tender. Add potatoes, carrot, peas and chicken broth. If broth doesn't cover potatoes, add a little water. Reduce heat to low; cover and cook 30 minutes or until potatoes are fork-tender. Do not drain; add milk, cheese and crumbled bacon. Stir occasionally until cheese is melted. Serve with sandwiches or hot bread. Serves 6 polite people or 3 gluttons.
Brown meat; drain. Add onion, green pepper and garlic. Cook until tender. Stir in tomato paste, water and seasonings. Cover; simmer 15 minutes.
Mix juices in a large kettle. Place in a punch bowl. Add ginger ale and ice. Don't put ice in the bowl first, you are apt to break it when you pour in the juice.
Melt butter and chocolate. Break up pecans. Stir all ingredients together and pour into a square greased and floured pan. Bake at 325° for 30 minutes. Cool and cut into squares.
Cream together cheese and butter. Add vanilla and stir in confectioners sugar, then add nuts. Frost cake. Store in refrigerator.
Mix milk and lemon juice using mixer. Fold in Cool Whip. Stir in orange pieces and pineapple. Pour into 2 prepared pie shells. (Butter crusts or graham cracker crusts are best.) Chill and enjoy.
Pour soup and 2 cans of water into a 3 to 4-quart pot. Add onion, cabbage (sliced) or chopped kielbasa, caraway seeds and vinegar. Cover and simmer for about 20 minutes until vegetables are done. Makes 6 servings.
Mix together in bowl. Bake in a 325° oven about 40 minutes. I bake in long cake pan.
Mix the first 4 ingredients together. Add the remaining ingredients. Chill dough 2 to 3 hours. Roll in ball size of walnut, or use melon scoop to form. Roll in cinnamon sugar. Bake for 8 to 10 minutes on ungreased cookie sheet at 400°. If too cool, cookies will spread too far.
Mix all ingredients together and bake at 350° for 1 hour or until golden brown.
Cook spaghetti according to package directions. Drain and rinse in cold water. Add all other ingredients, seasoning with salt, pepper and celery salt, and chill. Sprinkle paprika on top for color.
Prepare cake mix according to package directions. While cake is hot, poke holes about an inch apart with fork. Mix together milks and pour over hot cake. Pour pineapple and juice on top. Place in refrigerator. Before serving, top with Cool Whip.
Beat eggs; add all other ingredients to noodles and put in greased 8 x 8-inch baking dish or pan. Bake at 325° for 1 hour. If not serving immediately, turn temperature down to warm and cover with aluminum foil. Serves 12. This makes a good accompaniment to roasted meats or to a brunch buffet.
Layer chicken, cheese, soup and milk. Sprinkle with stuffing; drizzle with butter. Cover and bake at 350° for 50 minutes.
Cream butter and sugar; add eggs. Beat well. Add bananas; beat well. Combine milk and vinegar; add to mixture. Stir in salt, baking powder, baking soda and vanilla; add flour 1 cup at a time and last stir in nuts. Bake at 350° for 1 hour to 1 hour and 10 minutes. Makes 1 large loaf of bread.
Beat eggs. Add sugar. Add broken pecan meats, sifted flour, baking powder and melted butter. Add vanilla last. Pour into a 9-inch square pan and bake at 350° for 25 minutes. When cool, cut into squares.
Reserve 3/4 cup crumbs for later; set aside. In a large bowl, mix remaining crumbs, pecans and coconut. Melt margarine, milk and marshmallow cream in heavy saucepan over low heat. Pour this mixture over first and mix well. Spread reserved crumbs onto plastic wrap. Wet hands in cold water; shape a handful of pecan mixture into roll; roll in crumbs. Transfer rolls to clean plastic wrap, seal and refrigerate.
Break bread into small pieces and put into a greased baking dish. Mix eggs and half and half; pour over bread. Cover and refrigerate overnight or several hours before baking.
Dip chicken breasts in beaten egg and Pepperidge Farm stuffing mix. Saute in margarine. Place in a casserole dish. Saute mushrooms in same pan and add to chicken. Pour chicken broth over chicken. Layer Muenster cheese on top. Bake for 40 minutes at 350°.
Slice bread and let it set out overnight. Mix cream cheese and feta. Spread over bread slices. Chop tomatoes very fine. Spread on top of cheese covered bread. Top each bread slice with 1/2 Calamata olive. Makes a great presentation on a tray.
Coat tomato slices with cornmeal. Season with salt and pepper. Saute in bacon drippings in a heavy skillet over medium heat. This cooks in about 10 or 15 minutes, turning over once. Okra is also delicious cooked this way. Cut okra crosswise and tumble in bowl with cornmeal.
Shred the apple into bits. Mix together Bisquick, sugar, cinnamon and nutmeg. Pour the apple juice into a bowl and add Bisquick mixture and shredded apples. Stir until wet. Batter will be lumpy.
Cream together sugars, Crisco and eggs until creamy and smooth. Add pineapple and mix well. Add dry ingredients and mix. Add nuts. Chill a few minutes which makes batter easier to drop from spoon. Bake in 350° oven.
Cook broccoli as directed. Drain; arrange stalks in greased baking dish. Place chicken on top. Combine remaining ingredients, except butter and bread crumbs. Pour over chicken and sprinkle with cheese. Combine butter and bread crumbs; sprinkle over top. Bake at 350° for 25 to 30 minutes.
Heat oven to 450°. Combine in mixing bowl the flour, baking powder, onion salt and dash of pepper. Cut in margarine until mixture is the size of small peas. Add milk all at once. Stir until well blended. Add tuna and cheese and blend well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 450° for 10 to 12 minutes or until golden brown.
In hot oil in 5-quart Dutch oven, brown beef, turning on all sides. Add carrots, onions, thyme, water, vinegar, juniper berries and salt. Cover and cook over medium heat for 2 hours. Drain sauerkraut and add to Dutch oven, then cook an additional 30 minutes. Stir occasionally.
Mix first 5 ingredients together. Take last 4 ingredients and mix together; pour over first mixture. Refrigerate for 24 hours.
Mix soup, vegetables, water, Worcestershire sauce and hot sauce to taste. Let set overnight so flavors can blend. Add salt to taste.
Start with eggs and sugar in blender; mix. Add the rest of ingredients. Mix. Bake in 10-inch greased pie plate for 40 minutes at 350°.
Sift together flour, sugar, cocoa and baking soda. Add water, salad dressing and vanilla. Mix together all ingredients until well blended. Pour into greased and floured cake pans. Bake in preheated oven at 350° for 30 minutes.
Beat eggs; add oil, garlic, parsley, grated cheese and onions; blend. Add Bisquick and zucchini; mix. Pour into square greased casserole. Bake on 350° for 30 to 35 minutes or until golden brown. Cool and cut into squares.
Mix ingredients to beans; place in pan and bake at 350° for 2 hours.
Place onions in hot oil about 10 minutes, keep stirring. Add basil leaves, pepper and salt to taste. Add 2 cups plum tomatoes after onions are limped. Add water and bring to a boil. Simmer 1/2 hour. Sprinkle Parmesan cheese and add 2 beaten eggs last. Pour them slowly; when cooked, serve hot.
In a saucepan mix cornstarch, sugar and eggs until well blended. Gradually stir in milk. Add butter or margarine and stir over medium heat until custard thickens. Remove from heat and cool, covered.
Mix all but fruit topping in a bowl. Scoop mixture into pie pan. Pour fruit topping on top. Refrigerate. Don't bake.
Mix pudding with liquid drained from fruit. Use low speed on mixer. When this mixture gets thick, fold in the fruits. Chill in refrigerator for at least 2 hours.
Mix corn meal, flour and sugar together thoroughly. Beat the eggs,	then add all ingredients and mix. Pour into unbaked pie shell. Bake at 300° for 45 minutes to one hour, until set. Makes a 9-inch pie.
Mix lemon juice with condensed milk until it is thick. Fold in Cool Whip, then strawberries. Pour in 9-inch baked pie shell. Children love this pie.
Mix dressing, pickle and mustard. Add hot dogs. Simmer 15 minutes. Serve on rolls.
Mix all ingredients of box mix. Pour in oblong greased and floured baking pan. Bake as directed on box. Let cool. Leave in pan.
Melt butterscotch morsels over hot water in double boiler. Add broken chow mein noodles and chopped peanuts. Stir until all well coated with butterscotch. Drop by the teaspoon on wax paper then chill. Makes about 2 1/2 dozen.
Cook on medium heat. Combine sugar, milk and butter; cook until soft ball stage (235°). Add pecans, peanut butter and vanilla. Beat and pour into 10 x 13-inch pan.
In large saucepan, saute onion and celery in butter. Add flour and pepper. Toss to coat for 1 minute. Slowly stir in chicken broth mixture, stirring constantly, until thickened and just comes to a boil. Remove from heat; cool slightly. In blender, puree up a little at a time until smooth. Add milk and heat thoroughly. Add cheese and heat, stirring constantly, until cheese is melted and soup is piping hot. Makes approximately 6 servings.
Break eggs into a bowl. Add a cup of milk, flour and salt. Mix well. Disregard small lumps. Fill greased muffin tins 3/4 full. Put in oven. Set control at 450° in very hot oven. Turn on heat and bake 30 minutes without opening the oven door. Then open door and remove. Really delicious and easy!!