HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and blend with flour to make smooth mixture. Add milk slowly and cook over very low heat, stirring constantly until thickens. Cook 3 to 5 minutes longer. Add cheese. Stir until cheese is melted. Be careful not to overcook.
In a hot frying or saute pan, melt the butter and oil until hot (do not burn). Dip veal, one piece at a time, in flour and place in hot pan. Saute each side until lightly browned (do not overcook). Remove from pan onto a platter until all pieces are done. Keeping the pan on high heat, toss in the sliced mushrooms. Cook until mushrooms start oozing their own juices. Sprinkle a tablespoon of flour over them and stir and cook a few minutes. Pour the chicken broth to deglaze the pan. Return the veal pieces to the pan with the mushrooms. Add salt, pepper and Marsala wine. Keep on high heat and watch the juices thicken. This will only take a minute or two.
Melt margarine in pot. Stir in flour, mixed with salt, pepper, cayenne and dry mustard. Stir until smooth; remove from heat. Add gradually the milk and Worcestershire sauce. Cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Stir. Add beer until blended. Add cheese. Stir until mixture is smooth. Will keep hot over double boiler, stirring occasionally to prevent skin from forming. Wire whisk very good for keeping mixture smooth. Serve over toast or crackers. Garnish with sliced tomato, bacon strips. Serves 4.
Take 1 side of beef or pork ribs, spread Barbecue Rub over ribs. Refrigerate for at least 2 hours. Prepare grill with charcoal and pecan wood. Place side of ribs on grill (NOT DIRECTLY OVER FIRE). Let smoke for 1 1/2 hours. Take off of grill; wrap in aluminum foil. Place back on grill for 2 to 3 hours longer. Internal temperature should be 160° to 170°.
Brown hamburger and drain fat off. Place all ingredients in pot (or crock-pot) and cook. (Stove top 1 1/2 hours on medium heat; crock-pot 3 to 4 hours.)
Spread layer of crushed cookies in 13 x 9-inch pan. Beat cream cheese; add sugar, pudding mix and milk. Beat well. Spread layer of pudding mix over cookies. Add a thin layer of Cool Whip, layer of cookies, pudding and then Cool Whip until used up. Top with a thin layer of Cool Whip with a few cookies on top.
Chill buttered platters before you make the fudge. In a large saucepan, mix marshmallows, evaporated milk and sugar. Boil on medium-high temperature for 6 minutes. Remove from heat. Add chocolate chips, nuts, butter and vanilla. Pour on buttered, chilled platter and chill.
Dissolve jello in boiling water. Chill. Fold in other ingredients. Put in refrigerator. Ready to serve when firm.
Place chicken in baking dish; salt and pepper. Mix remaining ingredients and pour over chicken. Bake, covered, at 350° for 1 hour. Good served with rice.
Mix by hand. Divide into 2 parts. Roll in sticks and chill until firm. Slice and bake at 400° for 10 minutes. For dips.
Dissolve jello, sugar and salt in boiling water. Chill until thickened.	Blend in remaining ingredients. Chill until firm.
Soften cheese and mix all well. Divide into 6 balls. Roll each into log and roll in chili powder. Wrap and put into freezer.
Place rice in a saucepan with water to cover and let stand at room temperature for at least 5 hours or preferably overnight.
Cut steak into serving size pieces. Coat with salt, oregano and pepper. Place in crock-pot and pour spaghetti sauce over meat. Cover and cook on low for 7 to 9 hours or until meat is tender.
In small bowl, combine buttermilk and Parmesan cheese. Sprinkle chicken with flour and seasoning, then dip into buttermilk mixture, coating both sides and using the entire mixture. On sheet of wax paper, dip chicken into bread crumbs turning to coat on both sides with crumbs. In small nonstick skillet, heat oil. Add chicken and cook, turning one time, until browned on both sides.
Place meat and water in a large soup pot. Bring to a boil. Skim surface occasionally. When broth is clear, add tomatoes or juice, celery, onions and parsley. Cover and simmer gently for 2 1/2 hours. Add carrots, rutabaga and potatoes; simmer 1/2 hour. Remove soup bones from pot and cut meat from bones. Return all to kettle. Add peas, green beans and cabbage. Season to taste. Simmer another 1/2 hour or until all vegetables are tender. Makes 8 to 10 servings.
Sift together all dry ingredients. Cream together butter, shortening and sugar until real light. Add vanilla and add eggs one at a time, beating well after each one. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Beat well after each addition. Turn into tube pan, well-greased. Start off in cold oven. Turn heat to 325° and bake 1 1/4 to 1 1/2 hours.
Mix all above ingredients then pour over cooked meatballs. Bake for 1 hour or until done.
Crush graham crackers by hand or in food processor. Mix with remaining ingredients. Chill in refrigerator for approximately 2 hours. Shape into balls.
Mix together in pan eggs, flour, butter, vinegar and sugar; cook until thick, stirring constantly. Remove from heat. Add cream cheese and mix well. Add evaporated milk and put in chopped onion. Add cut up eggs and mix.
Combine cream cheese, sugar, milk and coconut in electric blender container. Cover and blend at low speed for 30 seconds. Fold mixture into whipped topping. Spoon into crust; garnish with toasted coconut. Freeze until firm, about 4 hours. Let stand for 5 minutes before serving.
Combine flour, baking powder, cinnamon, salt and sugar in mixing bowl. Add salad oil, vanilla, carrots and eggs. Mix until well blended. Fold in raisins, coconut and nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Turn out of pan and cool on rack. Do not slice until bread has cooled completely. Yield: 1 loaf.
Mix oil and 1/2 cup milk together. Add to dry ingredients. Stir with fork until it cleans sides of bowl. Roll between sheets of wax paper into an oblong shape, 1/4-inch thick. Mix tuna, mayonnaise, celery, onion and 1/4 teaspoon salt. Spread filling over dough. Roll up beginning with wide side. Seal by pinching edges. Bake 15 to 20 minutes at 450°. Serve with a cheese sauce.
Combine flour and salt. Dip eggplant slices into egg, then flour mixture. Brown eggplant, half at a time, in hot oil for 3 minutes per side. Drain on paper towels. Using the 1/2 eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish. Sprinkle with 1/2 the Parmesan cheese. Top with half the sauce and half the Mozzarella cheese. Cut remaining Mozzarella cheese into triangles. Repeat layers, last layer being Mozzarella triangles. Bake, uncovered, 20 minutes at 400° or until hot. Serves 6.
Cook Rice-A-Roni according to package directions; cool. Drain and save liquid from marinated artichoke hearts. Add liquid to mayonnaise and curry powder. Add chopped green pepper, onions and olives to cooled rice. Add mayonnaise dressing and cut up artichoke hearts to rice salad. Decorate with fresh tomato wedges on platter around salad. Serves 8.
Place yeast and 1 teaspoon sugar in quart bowl. Add warm (95° to 98°) water. Let set 20 minutes or double in size. In large bowl, place rest of ingredients. Mix and add yeast/sugar/water mixture. Mix and knead by hand until smooth and light texture. Cover and let rise 45 minutes in warm location (or double in size). Divide into 5 equal parts. Fold and place in bread pans. Let rise for 30 minutes. Bake at 350° for 25 minutes.
Saute green pepper in 2 tablespoons oil in skillet; remove pepper. Add remaining oil. Stir in flour. Add chicken broth and cook 2 minutes, stirring constantly. Add milk, green pepper, mushrooms, chicken and peas. Cook just long enough to heat thoroughly.
In a small bowl, combine mustard, oil and spices. Mix 1 tablespoon mustard mixture with bread crumbs. Set aside. In lightly greased 9-inch pie plate, arrange layer of half of the zucchini, overlapping slices. Dot zucchini with some of the mustard mixture. Layer half of the tomatoes, dotting with mustard mixture. Sprinkle with Mozzarella. Repeat layers as above. Bake, uncovered, at 400° for 30 minutes until veggies are tender. Sprinkle with remaining bread crumbs. Bake, uncovered, 5 minutes until crumbs are golden brown.
Mix cornbread. Add 1 can cream-style corn. Brown hamburger; drain. Season with taco seasoning and tomatoes. Heat skillet with oil. Add 1/2 cornbread mix; top with hamburger mixture. Cover with cheese. Add remaining cornbread mixture. Bake at 425° for 30 minutes.
Combine pumpkin puree, sugar, lemon juice, cinnamon, ginger, cloves and nutmeg in a slow cooker; mix well. Cook on high until thickened to desired consistency. Spoon into hot sterilized jars, leaving 1/2-inch headspace. Seal with 2 piece lid and process 10 minutes. Yields 4 pints.
Make and bake pastry shell and leave light tan. Cream together butter, sugar, eggs (one at a time), vanilla, salt and syrup. Stir in chopped pecans. Fill the pie shell. Lay pecan halves flat side down all around top of pie. Bake at 375° for about half an hour. Test with a knife blade in center. If it comes out clean, pie is done. Serve hot with vanilla ice cream or with whipped topping after it has cooled.
Cook ground beef with onion; drain. Add chilies, Ranch dressing, taco seasoning, mix well, then add tomatoes, corn, beans, water, salt and pepper to taste. Serve with tortillas.
Combine all ingredients in mixing bowl. Blend at low speed, just to moisten, then beat 8 minutes at medium speed. Line a 10-inch tube pan with brown paper. Do not grease pan. Bake at 350° for 1 hour. Cool right side up in pan for 15 minutes, then remove and cool.
Mash ripe bananas with a fork in a big bowl. When soft, beat them with a rotary beater. Add cold milk and vanilla and beat until drink is very frothy. Dust with nutmeg. Yields 6 servings.
Cut meat into squares. Wash. Saute onion in lard; add paprika. Stir well. Add meat, salt, diced tomato and 1/4 cup water. Cook slowly 1 hour. Add washed and diced vegetables, except potatoes. Add 1 cup water and cook slowly for 1/2 hour. Add potatoes and continue to cook for 15 minutes. Add 1 quart cold water. Let it come to a boil and cook for 10 minutes. Serve as main dish. Dumplings can be added.
Cook onion and squash. Drain. Mix 1/2 package stuffing with the melted margarine. Add squash and onion and soup to stuffing mixture. Put in casserole and top with remaining stuffing mix. Bake at 350° for 25 to 30 minutes.
Saute onions in butter in covered skillet until soft. Uncover and add salt and sugar; cook 15 minutes. Stir in flour and cook 3 minutes longer. Combine onions, consomme, water and wine in a crock-pot. Cook on low 6 hours or high for 3 hours. Serve in bowls with bread and cheese melted on top. This recipe is doubled. Cut it in half for a smaller portion.
Combine the first 4 ingredients; brush on both sides of ribs. Place in slow cooker on low. Pour remaining sauce over all. Cover and cook 8 to 10 hours. Makes 4 to 6 servings.
Spray pizza pan with Pam. Arrange 1/4 inch slices of sugar cookies on pizza pan. Bake according to directions. Cream together the cream cheese, sour cream and sugar. Spread mixture over cooled cookie crust. Next spread pie filling over mixture. Arrange various sliced fruit on pie filling in decorative fashion. Sprinkle with Fruit Fresh.
Cook first two ingredients to 230° or soft ball stage. Remove from heat. Beat in marshmallow cream, peanut butter and vanilla.
In blender, mix first 4 ingredients. Add cream and egg; blend at low speed. Add salt and pepper to taste. Set sauce aside. Soften cream cheese and mix in chicken and green onions. Heat the sauce slowly and while doing this heat about 4 tablespoons oil in skillet. Fry each tortilla lightly; dip it in the warmed sauce. Fill each tortilla with about 3 tablespoons cream cheese mixture; roll up. Place (open edge down) in an oblong baking dish; pour half the remaining sauce over them. Heat the enchiladas in a slow oven; serve them with the rest of the sauce and a side dish of sour cream.
Combine green beans, peas, pimientos, green pepper, celery and onion. Mix together in separate bowl the sugar, vinegar and salt. Pour over vegetables and let stand 12 hours in refrigerator. Serve cold.
Bake shells according to package directions. Melt butter. Add chopped green onions. Saute 5 minutes. Add flour; simmer 4 minutes. Blend in soups. Cook 5 minutes. Add crawfish tails. Cook 15 to 20 minutes until done. Spoon into pastry shells and serve.
In a 10-inch nonstick skillet, heat 1/2 teaspoon oil. Add turkey and onion, using the back of a wooden spoon to crumble meat. Cook, stirring occasionally, until onion is tender and the meat is no longer pink. Sprinkle mixture with 1 tablespoon flour and combine, stirring constantly for 1 minute. Add tomato sauce, pepper and Italian seasonings and bring to a boil. Reduce heat and cook stirring frequently, about 1 minute.
Preheat oven to 450°. Place a broccoli spear in middle of each cheese-lined ham slice. Roll up tightly and place in shallow baking dish, seam side down. Melt butter. Blend in flour, mustard seed and celery seed. Cook, stirring every 1 to 2 minutes for 5 minutes. Slowly add milk and bring to boil, stirring until smooth and thickened. Pour over ham rolls and sprinkle lightly with paprika. Bake 10 to 15 minutes. Garnish with parsley.
Mix all ingredients; place in baking dish and cover with chopped parsley and cornflakes. Bake in 350° oven for 45 minutes. Serve with a sauce of stove-heated cream of mushroom soup spooned over the top of each serving. Serves 8 people.
Mix the sugar and flour; set aside. Mix the oleo, oil, water and cocoa; bring to a boil, then add flour and sugar mix. Beat in the eggs, soda, vanilla and buttermilk; mix well. Pour into a 9 x 13-inch pan. Bake for 30 to 40 minutes at 350°. Add topping.
Prepare Jell-O with 2 cups boiling water. When almost set up, add 1 can blueberry pie mix and sour cream. Return to refrigerator to complete geling. Serves 8.
Mix biscuit dough according to package directions. Put dough on wax paper. Put another piece on top. Pat dough to 1/4-inch thick. Remove top paper. Cut dough into 3 x 4-inch strips. Roll a piece around each hot dog. Let the tip show at each end. Pinch the end of the dough to seal it. Put on cookie sheet, sealed edge down. Bake 15 minutes at 450°.
Pare apples. Cut in slices and arrange in pastry lined pan. Sprinkle with 1/2 cup sugar mixed with the cinnamon. Sift remaining 1/2 cup sugar with flour. Cut in butter until crumbly. Sprinkle over apples. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and bake about 40 more minutes or until apples are tender. Serve warm or cool.
Preheat oven to 375°. In bowl, combine Ricotta, 1 cup Mozzarella cheese, 1/4 cup Parmesan and eggs. In 13 x 9-inch baking dish, spread 1 cup meat sauce. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the Ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce, heated. Makes 12 servings. Prep time: 10 minutes. Cook time: 70 minutes.
Wash and pit the plums. Stew them in the vinegar with the cloves and sugar until they are tender. Remove the cloves and puree the mixture in a blender or food processor. Put the sauce in a saucepan, and add the mint. Reheat. If you find the sauce is a little too sharp, add more sugar.
Cream margarine and sugar. Add other ingredients. Mix well. Make into small balls and place on a cookie sheet. Press flat with a glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Toast slivered almonds; cut red onion into 1/8-inch slices. Combine with broccoli, raisins, bacon, mushrooms and oranges.
Mix oleo, flour and nuts. Spread into 9 x 13-inch pan and bake at 400° for 15 to 20 minutes until lightly brown. Cool.
Mix All Bran Buds and boiling water; let stand 1 hour. Cream sugar and Crisco; add eggs. Sift flour, soda and salt. Add to creamed mixture alternately with buttermilk. Add Bran Flakes and soaked Bran Buds. Keeps 6 weeks in Tupperware in refrigerator. Raisins and nuts may be added.
Boil noodles until done; drain. In a 9 x 13-inch pan mix soup, milk, chicken, butter, salt and pepper. Add noodles and bake at 350° for 20 minutes.
Combine cake mix, mandarin oranges, eggs and oil; beat for 2 minutes at highest speed of electric mixer. Reduce speed to low; beat 1 minute. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove layers from pans. Let cool completely.
Place pork in 2-quart glass casserole dish with salt and pepper. Cover with water and microwave, covered, on High for 40 minutes.
Mix together the first 4 ingredients. Layer half the chips, half the chicken, half the tomatoes, half the soup and half of the cheese. Repeat procedure. Microwave on High. Cook 8 to 10 minutes on Full power. Let stand 3 minutes.
Trim top layer of fat from meat. Place several pieces of this fat in a Dutch oven. Heat. When bottom of pan is lightly covered with fat, remove fat. Sprinkle short ribs with salt. Brown all sides and remove from pan. Add onion and saute until lightly browned. Return meat and add remaining ingredients. Cover and cook over low heat for 2 hours or until tender, stirring occasionally. Serves 4.
In a bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg. Stir in pecans.
Stir together green beans, wax beans and red kidney beans. Add onions, if desired. Combine remaining ingredients and toss together with beans. Chill overnight. Stir a couple of times to blend flavors.
Melt butter in a 9 x 13-inch cookie sheet. Mix all the rest with beater and pour into butter and bake for 30 minutes at 350°. Sprinkle with sugar after it is baked. Should be golden brown and raised when baked.
Pound meat with hammer. Melt shortening in a skillet. Add meat, brown on both sides. Stir in remaining ingredients; cover. Cook over low heat, stirring occasionally for 1 1/2 hours or until tender.
Measure milk in mixing bowl. Add boxes of pudding mix. Beat on low until mixture thickens. Add tub Crystal Light and mix well. Stir in Cool Whip. Pour into graham cracker crusts. Keep in refrigerator until ready to serve.
In first bowl, cream together the margarine, cream cheese and sugar. In second bowl, combine pudding mix and milk. Blend in Cool Whip and mix gently. Combine both mixes.
Cream butter, sugar and brown sugar. Add eggs and vanilla. In separate container, mix together flour, oatmeal, salt, baking powder and baking soda. Mix together all ingredients, then add to first mixture. Add chocolate chips, Hershey bar and chopped nuts. Bake on ungreased cookie sheet. Make golf ball sized cookies. Bake at 275° until light brown.
In a blender (food processor) fitted with metal blade, combine apples, water, lemon juice, sugar and cinnamon (if desired). Process until mixture is smooth. If you want to serve warm, transfer to saucepan and bring to a boil or microwave for 3 minutes. If you want to serve cold, cool, cover and refrigerate until chilled. Makes 2 cups.
Preheat oven to 375°. Prepare ziti according to directions on package; drain well. Combine ziti, pasta sauce, Ricotta cheese and 3/4 of Mozzarella cheese. Mix well. Add spinach, mushrooms and black pepper; mix well. Put mixture in a 13 x 9-inch baking dish and smooth top with a spoon. Cover with foil and bake 25 minutes. Sprinkle with remaining 1/4 of Mozzarella cheese and 1/4 cup Parmesan cheese. Bake, uncovered, for about 10 more minutes.
Arrange chicken, skin up, in a shallow dish. Combine soy sauce, sherry, sugar, garlic and ginger. Pour over chicken. Marinate 2 hours, turning once. Preheat broiler. Spray rack with oil. Broil 5 to 6 inches from heat, turning once and basting, about 10 minutes.
Heat oven to 350°. Grease and flour 2 round layer pans, 8 or 9 x 1 1/2-inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans.
Preheat oven to 400°. Grease a 12-cup muffin tin with margarine. Combine flours, sugars, baking soda, salt and spices in a large bowl. Set aside. In a large mixing bowl, combine buttermilk, oil, egg, egg white and molasses. Add flour mixture to buttermilk mixture. Do not overmix. Pour into cups of muffin pan and bake for 15 minutes.
Preparation: Assemble ingredients and utensils needed. Separate eggs. Chop nut meats coarsely. Combine, in a saucepan, sugar, light corn syrup and water. Cook, stirring, until sugar dissolved, then cook over low heat, without stirring, to hard ball stage (265°). Test by dropping a few drops in a cup of cold water.
Mix and spread on French or Italian bread slices. Place under broiler until lightly browned.
Take a dish and open the chick peas into it. Peel and cut bananas in thin slices. Peel and slice apples and then cut in small pieces about 1 inch big. Do the same with the pears. Do not peel, only slice and cut apricots the same size as apples. Then, empty the pomegranate, after peeling, in the pan. Cut grapes (seedless ones) into halves and mix. Open the pineapple can and pour about 1 inch size pineapple chunks in the mixture. Take the freshly squeezed orange juice and mix in the fruits. Add lemon juice, salt, sugar and pepper. Add these ingredients to your taste. Eat and thank me!
Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in a 15 x 10 x 1-inch jelly roll pan lightly coated with cooking spray. Bake, uncovered, at 350° for 35 minutes. Combine pineapple, orange and brown sugar; spoon evenly into squash halves. Sprinkle with cinnamon. Bake, uncovered, an additional 10 to 15 minutes, or until fruit mixture is thoroughly heated. If desired, garnish with orange rind curls and cinnamon sticks. Yields 4 servings.
Mix ingredients together and press into an 8-inch square baking pan. Bake at 300° for 15 minutes.
Melt marshmallows and jello in hot water. Cool slightly. Add cream cheese and stir until well blended. A few chunks of cheese and marshmallow will still remain. Add pineapple juice. Chill until mixture begins to thicken. Add crushed pineapple and nuts. Chill until firm. Serves 10.
Put all in soup kettle, except parsley. Bring to a boil, then simmer gently 1 hour. Add parsley. Continue at low. Simmer until lentils are very soft. Crush some lentils to make thicker soup. Serve with boiled frankfurters, or better still, bratwurst, sliced. Pass red wine vinegar to add to soup at table.
Chop onions, tomatoes and olives into small pieces. Grate cheese. Cover bottom of small casserole dish with 1/2 container of sour cream. Top with grated cheese, chopped onions, tomatoes and olives. Next, cover with other 1/2 container of sour cream. Again, top with grated cheese, chopped onions, tomatoes and olives. Refrigerate for 1 to 2 hours before serving.
Melt margarine. To this, add soup and mix with hash browns, 2 cups of cheese, sour cream, salt and pepper. (Reserve 1 cup of cheese.) Place in long baking dish and top with the 1 cup of cheese. Add corn flake crumbs on top of the cheese. Bake 1 hour at 350°.
Heat oven to 375°. Mix sugars, margarine, vanilla and eggs in large bowl. Stir in remaining ingredients. Shape dough by teaspoonfuls into balls. Place on ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Cool for 1 minute before removing from cookie sheet. Makes about 4 1/2 dozen cookies.
Combine all ingredients; mix well. Bake at 350° for 20 minutes. Serve with crackers.
Combine rice, soups and water in bowl; mix well. Spoon into crock-pot. Sprinkle chicken with salt and pepper. Dip chicken in margarine. Arrange over rice mixture. Drizzle with remaining margarine. Cook on low for 9 hours or longer. Serves 5 or 6.
Put ingredients in pan. Add enough water to cover frozen haddock. Boil 15 to 20 minutes. Drain haddock. Sprinkle with a little paprika and put under broiler for a few minutes to dry out. Serve with lemon and melted garlic butter.