HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well. Place in a large container. For each cup of hot chocolate, use 1/3 cup of mix in cup. Add boiling water.
Cook and stir mushrooms and onion in skillet over medium heat until all liquid is absorbed. Put mushroom-onion mixture, cream cheese, salt and basil in blender. Cover and blend on high speed, occasionally scraping sides of container, about 2 minutes. Add parsley and cover; blend 30 seconds longer. Cover and chill 3 hours. Serve with round buttery crackers.
Combine ingredients. Brush mixture on ham frequently during last hour of baking. Makes 1 cup of liquid, enough for a 10 to 15 pound ham. Also good on roast chicken or turkey.
Blend mushroom soup with 1 can of water, stirring until smooth. Spread Stove Top stuffing in greased casserole. Add onion flakes, garlic salt and soy sauce to soup mixture. Place pork chops on stuffing and pour soup mixture to cover. Bake, covered, for 1 1/2 hours at 350°.
Put eggs in a quart jar. Mix together beet juice, vinegar, bay leaf, cloves, salt and garlic. Heat, but do not boil. Add to eggs in jar. Store in refrigerator at least 24 hours.
Prepare mushrooms by washing and removing stems. Stems are not needed. Place mushroom tops in boiling water and boil for 7 minutes or until tender. Remove from water carefully and place on cookie tray that has been sprayed with Pam.
Mix well; shape into small balls. Place on ungreased cookie sheet. Press each ball with fork to about 1/4 inch each. Bake at 400° for 12 to 14 minutes.
Prebake the pie shell for 10 minutes. Beat the egg yolks in a bowl until foamy. Add the condensed milk to the yolks and beat them together. Stir in the Key lime juice and put the filling aside. Beat the egg whites, gradually adding the sugar and cream of tartar, until peaks form. Add about a quarter of it to the filling. Add the filling to the prebaked pie shell. Top with the meringue, taking care to seal the meringue to the pie crust. Bake at 350° for about 15 minutes or until meringue is golden brown. Let cool for a couple of hours before refrigerating.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for 45 to 60 minutes.
Put all of above ingredients into a saucepan and simmer 15 minutes. Add salt to taste. Serve with lemon wedges or spoon over fluffy steamed rice; add an extra squeeze of lemon juice.
Cream sugar, oil, eggs and pumpkin, then add remaining ingredients. Beat and pour into greased 10 x 13-inch cookie pan. Bake 30 minutes at 350°. Cool before frosting.
Mix and add to 2 cups milk that has been heated. Cook until thick, then add butter and vanilla.
Fry hamburger and onion until color changes. Cook noodles. Mix rest of ingredients together. Put grated cheese on top. Bake at 350° for 30 to 35 minutes.
Grease baking dish. Pour pineapple into pan; top with blueberries. Sprinkle 3/4 cup of sugar, dry cake mix and then nuts. Drizzle melted margarine over top and sprinkle with remaining sugar. Bake at 350° for 25 minutes.
Combine all ingredients except tortillas and cheese. Place a layer of tortillas, torn into pieces, in a casserole dish. Layer with all ingredients, ending with cheese. Cover and bake at 350 degrees for 30 - 45 minutes.
Melt margarine. Add sugar, eggs, salt, vanilla, milk and flour. Beat after each addition. Gently add chips. Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Pour in mix. Bake 30 minutes or until light brown. Cool and cut.
In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
Mix well with beater. Pour in unbaked pie shell at 400° for 10 minutes, then at 350° for 20 to 30 minutes. When cool, spread Cool Whip on top.
Cut tortillas into 1/2-inch strips. Set aside. Combine salt, cumin and red pepper. Place in a shaker. In a large saucepan or deep-fat fryer, heat about 1 1/2 inches of shortening. Fry small batches of tortilla strips in hot oil for 1/2 to 1 1/2 minutes or until golden brown. Remove strips and drain on paper towels. Immediately shake some of the seasoning mixture over hot strips. Store tightly covered.
Mix sugar, water and jello together until well mixed and dissolved. Add sour cream and beat until cream is mixed well. Add pineapple and oranges. Mix all together. Let set for 4 to 5 hours.
First rub chicken breasts with olive oil to keep meat moist. In a baking dish, lay chicken breasts flat and not overlapping into pan. Spread a thin layer of sour cream over chicken. Lay asparagus spears on top. Shake on Mrs. Dash seasoning.
Cut up chicken; add other ingredients in crock-pot and cook for 5 1/2 hours or until chicken is done. Also may be cooked in slow oven.
Marinate catfish filets with mustard on each side. Sprinkle with Old Bay seasoning and then apply seafood breader. Fry until golden brown on each side.
Split loaf in half. Spread margarine on each half. Combine garlic powder and Parmesan cheese. Sprinkle bread halves. Cover with Mozzarella cheese. Bake at 350° for 10 minutes or until cheese is bubbly.
Remove bones and skin from salmon and separate into flakes. Melt oil in frying pan. Add onion and cook until yellow, then add bread crumbs, salt and pepper; brown lightly. Put salmon liquor into cup and add enough milk to make one cup. Combine salmon, crumbs and liquor. Add lemon juice, rind, parsley and egg; blend, being careful not to mash salmon. Pour into greased 8-inch casserole. Bake at 375° for 30 minutes. Serves 6. Very good with peas.
Mix cake mix, egg and Cool Whip together. Put in 1 inch balls, roll in powdered sugar. Bake at 350° for 10 to 12 minutes.
Mix all ingredients, using enough water to make a sticky dough. Drop pinches of dough (about 1/2 teaspoon per pinch) into boiling, salted water. When noodles come to the top, boil for 5 more minutes; drain. Serve with soup.
Melt butter and Velveeta cheese in microwave. Stir in sugar, cocoa, vanilla and nuts. Mix well. Spread in greased pan and refrigerate.
Cook butter and brown sugar over low heat until bubbly. Cool. Add eggs, one at a time, beating well after each addition. Add vanilla.
Mix all ingredients in baking dish. Cover top with bacon slices. Bake at 375° for 45 minutes to 1 hour.
Pour boiling water over Jell-O, marshmallows, lemon juice and salt. Let set in refrigerator until it starts thickening. Whip cream with the sugar, stir remaining ingredients into Jell-O mixture adding the whipped cream last.
Butter 18 x 26 inch pan. Butter sliced bread. Place bread slices buttered side up in pan. Put sausage on top of bread. Put cheese on top of sausage. Add another layer of bread. Mix milk and eggs together. Pour on top of mixture in pan. Let sit overnight. Bake at 350 degrees for 40 to 50 minutes or until knife inserted comes out clean. Serve about 75 peoples.
Mix all ingredients (except potato chips) and pour into a 1 1/2-quart casserole dish. Top with additional almonds and the crushed potato chips. Bake at 350° for 40 minutes. Serves 6.
In large mixer bowl, cream butter and sugar. Beat in egg and vanilla. Gradually beat in flour. Stir in 1 cup morsels. Press onto bottom of 13 x 9-inch baking pan. Bake in preheated 350° oven for 30 to 33 minutes or just until top begins to brown. Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until soft; spread. Cool for 10 minutes. Cut into 1 1/2-inch squares. Cool on wire racks.
Spread crescent rolls on bottom of pizza pan to form crust. Spread hash browns and Cheddar cheese on crust. Mix eggs, milk, salt, pepper and Parmesan cheese. Pour over pizza. Bake at 375° for 25 to 30 minutes.
Cream together oleo and sugars. Add eggs, vanilla and soda; mix well. Mix in flour; stir in nuts and chocolate chips. Drop dough by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes or until light golden brown. Allow to cool for about 2 minutes on cookie sheet before removing cookies to cooling rack.
Brown meat, onion and pepper until tender. Cook noodles until tender; drain. Add all ingredients to meat mixture. In a baking dish, alternate layers of noodles and meat; top with cheese. Bake at 375° until cheese melts.
Pour into greased 9 x 13-inch pan. Set pan in larger pan that has a little water in it. Bake at 350° for 50 minutes or until set.
Spray crock-pot (inside) with Pam nonstick spray. Mix together soups and pour over chicken. Brown chicken breasts. Put 3 chicken breasts in crock-pot. Put half of soup mixture over chicken and sprinkle dried onion flakes and garlic powder to taste on top of soup mixture. Repeat process with rest of chicken and ingredients.
Blend ground chuck, Lipton onion soup, egg and bread. Brown golf ball size meat balls in skillet. Blend large tomato sauce and Lipton onion soup package. Pour tomato blend over browned meat balls; turn on low and simmer until meat is cooked through and sauce thickened. Prepare rice (2 cups) according to box directions. Place in large dish. Pour meat balls and sauce over rice.
Arrange 1/2 of the noodles in a 13 x 9-inch greased baking dish. Mix cottage cheese and egg together. Add mushrooms to this mixture. Spread this mixture over the noodles. Top with chicken. Mix soup, milk and basil together. Spread 1/2 of this mixture over the chicken. Sprinkle half of the two cheeses on this. Repeat noodles, sauce and cheeses. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Scoop ice cream into balls, about 1/2 cup sized balls. Place onto a baking sheet. Freeze until hard. In a shallow dish, combine corn flakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream in egg whites, then in corn flake mixture. Freeze again for 3 hours. In a deep-fryer or in a saucepan, using a slotted spoon, put balls in oil for about 2 to 3 minutes. At the same time, fry the tortillas until crispy, then sprinkle cinnamon and sugar on them. Then place ice cream balls on tortilla and serve with Cool Whip and chocolate syrup or whatever you like. A real crowd pleaser.
Mix together well. Roll into small balls. Bake at 375° for 15 minutes. May be frozen.
Cook spaghetti. Meanwhile, in a cup, combine chicken broth, soy sauce and cornstarch until smooth; set aside. In a wok or large saucepan, heat oil until hot. Add mushrooms, celery and red peppers; cook and stir until celery is almost crisp-tender, about 3 minutes. Stir in bean sprouts, scallions, snow peas and cornstarch mixture. Cook and stir until mixture thickens and boils, about 1 minute. Drain spaghetti; toss with vegetables. Serve hot. Makes 4 portions.
Place garlic, thyme, bay leaf, olive oil and water in a small heavy saucepan. Simmer, uncovered, over low heat for 30 minutes.
Mix all the ingredients into a dough; add 1 cup currants, rinsed and drained, and work into dough. Roll out on a floured board; cut into 2 1/2 or 3 inch circles. Fry on lightly greased electric frypan or griddle at 350°. Fry until cookies puff up and look shiny, then turn over and cook until finished.
Mix milk, sugar, and salt together in sauce pan. Heat to boiling (medium heat) Cook for 5 minutes. Stirring constantly. Remove from heat and add remaining ingredients stir until marshmallows melt. Pour into buttered pan. Let cool and then cut.
Mix flour and sugar in top of double boiler. Add beaten egg, stirring to make smooth. Combine pineapple and lemon juices. Add to egg mixture. Cook over hot water until thickened and smooth, stirring constantly. Cool. Stir in whipped cream just before serving.
Mix salad dressing, water and olive oil. Grill 1 1/2 pounds flank steaks for 4 minutes on one side. Brush top with half the mixture. Grill 3 minutes longer. Turn and grill 4 minutes. Brush on remaining mixture. Grill 3 minutes longer. Grill 3 to 5 minutes more. Slice diagonally. Serves 4.
Bake potatoes and set aside. Mix all ingredients together in saucepan. Cook on low to medium heat. Thicken with about 2 tablespoons of flour. Mix flour with a little water before before putting in pan with cooked ingredients. Stir often.
In heavy sauce pan combine butter, milk sugar. On medium heat bring to a boil and boil for 3 1/2 minutes add chips, vanilla. take off heat. Right away add marshmallow cream beat with mixer till well mixed add nuts. Pour into a 9 x 13 buttered pan. Let cool cut and enjoy.
Beat eggs thoroughly. Add sugar gradually, continuing to beat until light in color. Add vanilla. Sift flour with baking powder and salt. Blend into egg mixture. Mix in anise seed. Drop from a teaspoon onto greased cookie sheet. Let cookies dry on sheet 12 hours. Bake at 350° for 10 to 12 minutes.
Combine mincemeat, water, sugar and shortening in a saucepan. Bring to boil and cook 3 minutes. Stir occasionally. Remove from heat and cool thoroughly. In a large bowl, sift together flour, soda and salt. Add to cold mincemeat mixture. Mix well. Stir in chopped nuts. Bake in 9 or 10-inch tube pan for 55 to 60 minutes. Cool 4 to 6 hours before cutting. Remove from pan 1 hour after cooking.
Scoop out the insides of a round loaf of rye bread. Cube Brie cheese and sprinkle it with 2 tablespoons each of dill and garlic. Put the cubed Brie on the inside of the loaf and place the top back on the loaf. Wrap in aluminum foil and bake at 325° for 40 minutes. Arrange on platter and dip in.
To sweeten rice, add 2 tablespoons of sugar to the water in which the rice is cooked. Chill.
Combine flour, salt, pepper and dredge meat. Brown meat pieces on all sides in hot shortening. Place in Dutch oven; browned meat, soup, water, onion and basil. Cover and bake at 375 degrees for 1 hour. Add vegetables and water. Cover and return to oven for another hour or until vegetables are tender.
Mix pretzels, margarine and confectioners sugar together. Pat into 9 x 13-inch pan and bake at 375° for 8 minutes. Cream together sugar and cream cheese. Add Cool Whip. Spread mixture on cooled pretzel crust. Mix jello with boiling water and strawberries. Let stand 10 minutes. Strawberries will thaw and cause jello to set. Pour over cheese mixture and chill.
Mix the chicken, cream cheese and milk together in a large bowl (hands work best); set aside. Take the rolls out of the can and separate. Taking 2 at a time, pinch 2 triangles of dough together to form a rectangle. Separate chicken evenly onto rectangles. Take corners of each rectangle and fold into ball. Dip ball into melted butter and then into crouton crumbs. Place balls on a greased cookie sheet and place in preheated 375° oven for 10 to 12 minutes, until dough has risen and browned.
Thaw hash browns and vegetables. Toss together with tuna. Mix potato soup, sour cream and onion together and stir into vegetables. Place in 2-quart casserole. Sprinkle grated cheese on top. Mix crushed Corn Chex with melted butter in Ziploc bag and shake to mix. Sprinkle on top of cheese. Bake at 350° for 55 to 60 minutes. Makes 8 servings.
Brown ground beef in skillet and drain. Mix beans, tomatoes, seasonings and browned ground beef in a large pot. Bring to a boil. Cut heat to simmer for 35 minutes, stirring often. When mixture is almost done, add cabbage and cook for 10 minutes or until cabbage is done.
Combine the first seven ingredients until blended. Stir in eggs well, but do not beat. Fold in pecans. Pour into 9-inch pie shell. Bake at 375° for approximately 50 minutes to 1 hour, until set in the middle and golden brown. Watch the crust carefully and cover lightly with aluminum foil if it browns before the filling sets.
Slice cookie dough and pat into pizza pan. Bake at 350° for 10 minutes. Let cool. Beat the cream cheese and Cool Whip together. Spread on cookie. Arrange fruit on top of cream cheese mixture.
In 2-quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover and cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese. Serves 8.
Drain and flake salmon. Reserve 1/3 cup of the liquid. Combine salmon with chopped green onions, parsley and bread crumbs. Add the beaten eggs, mustard, lemon juice and the remaining liquid. Shape into patties and fry over medium heat until lightly brown on both sides.	Makes 12 patties.
In medium pot, boil 3 cups of water and oil. When boiling, add all ingredients and lower flame to minimum. When water is dissolved, stir. Leave for 2 to 5 minutes. Serve hot.
Combine milk and butter in a saucepan and bring to boiling point. In a separate bowl, beat eggs slightly. Add sugar, flour and vanilla. Combine milk mixture and bake at 350° for 30 minutes.
Preheat oven to 450°. Separate biscuits, cut in half and roll into balls; set aside. Melt butter and set aside. Combine in a bowl brown sugar, cinnamon and pecans; mix well. Dip biscuit balls first in melted butter and then in sugar mixture. Arrange in a greased round cake pan, leaving space between each ball for spreading. Combine remaining sugar mixture with melted butter and mix well. Spoon over the biscuit ball. Drizzle over top of that the dark corn syrup. Bake at 450° for 10 minutes. Invert onto a plate and serve warm.
Mix and chill ingredients. Serve in a bowl and pass mayonnaise dressing. Leftovers come in handy in making this salad.
Mix sugar, margarine, cocoa (if desired) and milk. Boil 2 minutes, then add peanut butter and oatmeal. Mix thoroughly and spoon out.
Preheat oven to 350°. Place water in a small saucepan and heat to simmer. Remove from heat. Add red raspberry herb tea bags, submerging bags completely. Set aside to cool; then remove tea bags squeezing liquid from bags. Place chocolate and butter in top portion of double boiler and heat over approximately 2 inches of water. Heating on low, let chocolate and butter melt, mixing until well blended.
In a mixing bowl, stir together all-purpose and whole wheat flours, baking powder, soda and salt; set aside. In a small mixer bowl, beat sugar and margarine with electric mixture until light, scraping sides of bowl often. Add eggs, one at a time; beat well after each addition. Stir in milk and vanilla. Add flour mixture and banana alternately to sugar mixture, beating until smooth after each addition. Fold in coconut and chocolate pieces.
Let strawberries thaw to room temperature. Mix into bowl the cake mix, jello mix, Wesson oil, 1/2 cup of strawberry juice from frozen strawberries, self-rising flour and eggs. Blend well. In a separate bowl, mix together 1 cup strawberries, pecans and coconut. Mix well, then add 1/2 of mixture into cake batter and reserve other 1/2 for frosting. Bake cake at 350° for 30 minutes.
In a bowl, combine milk, pudding mix and pineapple; mix well. Fold in the whipped topping. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut and garnish with cherries. Yield: 12 servings.
Melt the cheese, chili and sour cream. Mix thoroughly. Bring to a simmer. Serve in a chafing dish to keep warm.
In deep bowl, beat egg whites with vanilla and cream of tartar until soft peaks form. Do not overbeat egg whites before adding sugar or meringue will leak, making top of pie filling moist and slippery. Gradually add sugar, beating until stiff, glossy peak forms and sugar dissolves. Rub some meringue between your fingers; you shouldn't feel any sugar granules. Spread meringue over hot filling. To prevent meringue from shrinking while baking, seal to edges of pastry. Bake in a 350° oven for 12 to 15 minutes or until meringue is golden.
Mix the eggs, sugar, oil, pumpkin and flour. Mix baking powder, cinnamon, salt and baking soda. Add to creamed mixture. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Soak wheat in a large bowl covered with water (about 15 minutes). Then drain and press water out by grabbing handfuls of wheat and squeezing excess water out. Set aside.
Cook and dice chicken breasts in food processor until fine. Pulp onion in food processor. Add celery; again, pulp in food processor. Squeeze lemon over chicken. Add remaining ingredients and serve on croissants.
Break crab meat up into chunks. Add seasonings and vegetables and mix thoroughly. Refrigerate in covered dish overnight for added flavor.
In large mixing bowl, mix well 1 cup flour, sugar, yeast and salt; set aside. Heat milk, water and butter over low heat until very warm (120° to 130°). Gradually beat liquid mixture into flour mixture. Beat at medium speed 2 minutes. Add eggs and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a stiff batter; cover. Let rise about 1 hour until doubled. Stir down; spoon into well greased and floured 9-inch tube pan. Cover. Let rise about 45 minutes until doubled. Bake at 400° for 30 minutes or until top is golden. Turn out on rack. Serve warm or cold. Best served warm with butter and/or marmalade. Leftovers are great toasted and buttered.
In small bowl, mix lime jello with 1 1/2 cups water; stir until jello dissolves. In separated small bowl, combine next 3 ingredients; set aside. In small saucepan, combine 1/2 cup water, marshmallows and reserved pineapple juice; cook over low heat until marshmallows melt. Put jello in refrigerator to thicken; when it is thickened, fold other ingredients into jello. Pour into bowl and let congeal.
Combine flour, brown sugar, walnuts and butter (with pastry blender). Spread mixture evenly in shallow baking pan. Bake at 350° for 15 minutes, stirring occasionally. Spread 2/3 of this crumb mixture in a 9 x 13-inch pan.
Place water, salt and green beans in a saucepan; cover and bring to a boil over high heat. Clean mushrooms and set aside. Slice the mushrooms; add to green beans when the water begins to boil. Cover and cook over direct heat until beans and mushrooms are tender. Remove from heat; drain and add butter. Cooking time is 8 to 10 minutes.
Cut up chicken in bite size pieces. Shake in a bag of flour. Fry in deep fat fryer. While chicken is frying, mix together soy and sugar. Add a pinch of salt and monosodium glutamate. Add slices of ginger root and sesame oil for added flavor. Cook the sauce over low heat until sugar is dissolved. Set it on warm heat. As you fry the chicken, immediately set it in the sauce, making sure it is well coated. Let it drain on a cookie rack with a cookie sheet underneath to catch the drippings. Keep it in the oven until you are ready to eat it. Happy dining!
Scald milk. Beat together eggs, sugar and salt. Add hot milk slowly to mixture. Place in baking dish. Sprinkle with nutmeg. Place baking dish in pan of hot water and bake until a silver knife comes out clean.
Cut whole onions in half and place in casserole dish. Sprinkle with salt and pepper. Spread 1 teaspoon of butter and 1 teaspoon of honey over onions. Bake at 350° for 35 minutes.
Rub chops with salt and pepper. Soak in vinegar overnight. Turn the next day. Grill over charcoal and baste with barbecue sauce. Yield: Your choice.
Place bread on bottom of a 9 x 13-inch pan. Cover with ham or bacon, then cheese. Set aside. Combine eggs, mustard, milk, salt and pepper; beat well. Pour over ingredients in pan. Cover and refrigerate overnight. Before baking, mix crushed corn flakes and melted butter; sprinkle over top of souffle. Bake 45 to 60 minutes at 350°.
Mix all together and cover with slices of onion and bacon. Bake at 350° for 45 minutes in casserole dish until onion and bacon are done and dish is done around edges.
Eunie is a high school friend from Iowa who has published two cookbooks and is working on a third. I tried to call her three times to get permission to use this recipe. She's a great gal so I'm sure she won't mind. Suzy is the owner of a bed and breakfast inn here in Salado, TX.
Heat the oven to 375°. Mix flour, margarine, sugar, baking powder and just enough milk until dough forms. (If dough seems dry, mix in more milk, 1 teaspoon at a time.) Divide dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet; flatten slightly. Make an indentation, 1 3/4-inches in diameter and about 3/4-inch deep in center of each flattened ball. Fill each indention with about 2 tablespoons jam. Bake until the edges begin to brown, about 20 to 25 minutes. Makes 6 Kart Wheels.