HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam clams and pry open. Drain off and measure liquid; there should be 1 cup. Put the carrot, potatoes and celery into the chicken broth. Cover and boil gently until tender. Then cut clams finely with sharp kitchen scissors. Saute the clams and onion in the butter for 5 minutes. Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring constantly to keep smooth. Add the clam broth, cream and seasonings. Heat just to boiling and serve immediately. Makes about 8 cups.
In an 8 x 9-inch square pan, place bread on bottom. Brown sausage and drain. In a mixing bowl, beat eggs and cheese. Add milk, sausage, salt and pepper. Pour over bread. Cover and refrigerate overnight. Bake at 350° for 40 to 45 minutes.
Put the cottage cheese in bowl and break up with a fork. Add eggs and stir well. Add flour and salt. Mix until smooth. Form into balls with moist hands. Drop into 2 quarts of slightly boiling water and cook, covered, for 20 minutes at a gentle boil. Remove from water with slotted spoon and drain. Roll in browned buttered crumbs and serve hot with main meat.
With two forks, carefully remove inside of cake, leaving firm shell. Tear these in small pieces and blend with whipped cream, coconut, pineapple and cut marshmallows. Fill ring and put in refrigerator for several hours.
Mix together. Bake at 400° for approximately 25 minutes. Yields 18 muffins.
Scald milk; stir in honey and sugar. Stir over low heat until sugar is melted. In a large bowl at slow speed, beat in egg yolks and soft butter. Add in thirds the flour with salt and soda; beat 2 minutes. Add chopped nuts; mix and pour in bread tin. Bake at 325° for about 1 hour and 5 minutes in greased and floured pan. Let stand 15 minutes before removing from pan. Makes 1 loaf.
Brown sausage and drain. Place over bread broken up in casserole dish. Sprinkle Cheddar cheese over sausage. Beat eggs and add milk, mustard, seasoned salt and pepper. Pour egg mixture over rest of casserole and let stand in refrigerator overnight. Bake at 350° for 45 minutes. Serves 6.
Drain pineapple. Mix jello according to directions so it is just starting to set. Mix softened cream cheese and pineapple so cheese will not be lumpy. Mix all ingredients together and chill.
Preheat oven to 375°. Blend butter and sugars. Mix well. Add flour, oats, baking soda and salt in separate bowl. Add vanilla and egg to butter and sugar. Blend, gradually adding dry mixture. Blend well. Add raisins. Drop onto ungreased baking sheet by the teaspoon. Bake 12 minutes. Let cool before removing.
Grind pears (unpeeled), peppers and onions coarsely; drain. Add other ingredients. Cook for 30 minutes. Put in pint jars and seal. Cook jars for 10 minutes to be sure they are sealed.
Combine 2 tablespoons flour and salt and dredge meat through it. Heat skillet; add 2 tablespoons of butter and meat. Brown meat quickly. In separate frying pan, saute mushrooms, onions and garlic. Add remaining 2 tablespoons butter and flour. Add tomato paste and stir together until it thickens. Add meat stock or can beef broth into mixture. Add meat to frying pan and stir in sour cream. Heat briefly and serve over cooked egg noodles.
Mix together the first 4 ingredients and let set overnight, then drain. Mix the next 3 ingredients until sugar dissolves. Pour over cucumbers, onions and peppers. Keep in refrigerator. (Do not heat.)
Cook linguine. Rinse with cold water and set aside. Heat oil. Add onion and garlic and cook until soft (about 5 minutes). Blend in flour and cook, stirring constantly, for 1 minute. Add wine and cook for 2 minutes. Add clam juice and broth. Cook for 4 minutes. Stir in clams and cheese. Add noodles and toss well. Sprinkle with parsley.
Mix herbs with the meat; form into balls. Roll in seasoned flour; fry until browned.
Sift together the flour, soda and spices; stir in candied fruit and nuts. Add Karo syrup, sugar, lemon juice and rind to beaten egg; mix well. Stir in flour-fruit mixture. Divide dough in half; turn out onto well-greased and floured baking sheets. Moisten hands; flatten dough to 1/8-inch thickness (dough will rise during baking). Bake in hot oven (400°) for 12 to 15 minutes, or until lightly browned and firm to the touch. Remove from oven. Immediately brush with thin icing made with confectioners sugar and water. Cut into shapes while still warm. Remove from pan. Decorate with cutouts or colored icing. Cover tightly; store to mellow. Makes about 5 dozen.
Preheat the oven to 375°. Lightly spray a cookie sheet with cooking spray.
Mix hamburg, onion, salt and pepper; brown. Combine remaining ingredients and pour over drained hamburg. Cover and simmer 20 minutes, stirring occasionally.
Layer bottom of a 9 x 13-inch pan with honey graham crackers. Mix instant pudding with milk and Cool Whip. Pour on top of grahams. Let set up (in refrigerator) for 10 minutes. Put another layer of graham crackers on top. Let set for 10 minutes, again in refrigerator. Ice with Pillsbury milk chocolate icing. Keep chilled for several hours before serving.
Mix first five ingredients, heat until warm and butter melted. Completely cool and add chicken breasts. Marinate 2 hours.
Beat egg, then add milk and dry ingredients. Stir until smooth. Use a funnel or spoon to drop into hot oil at 360°. If batter is too thick for funnel, add small amount of milk for desired consistency. Fry until lightly browned on both sides. Drain and sprinkle with powdered sugar.
Preheat oven to 350°. Mix sugar and cinnamon in a plastic bag. Add biscuit pieces to cinnamon and sugar mixture until well covered. Layer biscuit pieces into a greased Bundt cake pan. Boil the brown sugar and margarine for 1 minute. Pour brown sugar mixture over biscuit pieces. Bake for 20 to 25 minutes. Cool for 5 minutes, then flip over onto plate. Use fingers to eat.
Mix baking mix, paprika, salt and pepper; coat chicken. Arrange pieces, skin side up, in 12 x 8 x 2-inch microwavable dish, with thickest parts to outside edges. Cover with waxed paper and microwave on High (100%) for 10 minutes; rotate dish 1/2 turn. Microwave on High until done, 8 to 12 minutes longer. Makes 6 servings.
Make crust with graham cracker crumbs, sugar and oleo. Press into bottom of baking pan. Arrange banana slices on crust. Beat cream cheese in large bowl until smooth. Gradually beat in milk. Add pudding mix. Beat until well blended. Spread evenly over bananas. Spoon pineapple evenly over pudding mixture. Spread Cool Whip over pineapple. Refrigerate about 3 hours.
Combine pudding mix, pecans, marshmallows and pineapple. Mix well. Blend in Cool Whip and chill for 1 hour.
Mix ingredients well. (The mixture will be crumbly.) Sprinkle over top of sweet potato mixture. Bake at 350° for 25 to 30 minutes. Delicious!
Preheat oven to 375°. In a small bowl, beat egg whites until stiff peaks form. Set aside. In medium bowl, beat egg yolks. Add remainder of ingredients until well blended. Gently fold in egg whites. Place pie shell on oven rack and pour in filling. Bake 45 minutes or until inserted toothpick comes out clean.
Grease and flour large cookie sheet. Mix first 8 ingredients. Bake at 350° for 20 minutes; while warm, spread with peanut butter. Refrigerate.
Thoroughly cream shortening and sugar. Add egg, lemon peel and lemon juice; beat well. Sift together dry ingredients. Add to creamed mixture; mix well. Stir in nuts.
Preheat oven to 325°. Grease 9-inch spring-form pan. In large bowl of electric mixer at high speed, beat cream cheese with cottage cheese until creamy and well combined. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted margarine and sour cream. Beat just until smooth. Pour into pan. Bake 1 hour and 10 minutes or until firm around edges of cake. Turn off oven. Let cake stand in oven for 2 hours. Remove cake from oven and let cool completely. Refrigerate until well chilled. Run knife around edges to loosen. Remove sides of pan, but leave bottom in place. Spoon fruit over top. Cake may be frozen before adding fruit topping. Serves 12 to 14.
Sprinkle pecans over cream cheese mixture. Beat eggs only until blended; add sugar, corn syrup and vanilla and blend well. Gently pour corn syrup mixture over pecans. Bake at 400° for 12 minutes. Then turn oven down to 350° and cook until center is firm to touch.
Mix sugar, cornstarch and salt. Stir into corn. Add eggs, vanilla and milk. Add melted butter last. Pour into greased pan, 8 x 8 1/2-inch. Bake at 400° for 25 to 30 minutes. Serves 6.
Place each chicken breast on waxed paper. Carefully flatten chicken by using a meat mallet or rolling pin. Sprinkle with salt and pepper. Place 1/2 slice of ham and cheese on each chicken breast, tuck in sides and roll up jelly roll fashion. Secure with toothpicks. Beat egg and water together. Combine bread crumbs, flour and Parmesan cheese. Dip each piece of chicken into the egg mixture and then coat with bread crumb mixture. Brown chicken in hot cooking oil. Drain. Reserve pan drippings for Creamy Sauce.
Melt oleo and cocoa together. In large bowl cream sugar, flour and eggs together. Add cocoa mixture; add pecans and coconut. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove from oven and while cake is still hot spread marshmallow cream on top. While your cake is baking, prepare icing.
Combine all ingredients. Stir thoroughly. Heat. Serve hot in punch cups. Garnish with orange slices. Makes about 2 1/2 quarts. Great on a cold evening.
Sprinkle lemon over chicken. Add celery, onion, salt, pepper, pimento and mayonnaise; toss. Toss with grapes. Hold almonds until last. Cover and chill (overnight is better but not required). Toss in almonds just before serving. Serve inside cantaloupe slices.
Mash cheese with fork (3 tablespoons of cottage cheese can be substituted). Whip cream; add cheese and nuts. Mix, then add pineapple to whipped Jell-O. Chill until firm. Mix lemon Jell-O and let firm slightly and add on top of other ingredients. Chill until firm.
Brown sausage, drain. Add soup, water and rice. Cook 7 minutes. Add bell pepper, onions, celery and almonds. Mix well. Put in 9 x 15-inch casserole. Bake, covered, 30 minutes at 350°. Uncover and bake 20 to 30 more minutes until brown.
Melt together the butter and chocolate chips. Add remaining ingredients. Bake at 350° for exactly 20 minutes.
Drain juice from pineapple and add enough water to make 2 cups. Add sugar, gelatin and marshmallows and bring to boil until marshmallows are dissolved. Set in refrigerator until just begins to thicken. Remove and fold in cottage cheese, pineapple, nuts and whipped topping. Return to refrigerator until firm.
Preheat oven to 350°. In a large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserving 2 cups of crumb mixture, press remainder firmly on bottom of a 13 x 9-inch baking pan. Bake 15 minutes.
Bone chicken. Chop coarsely and add remaining ingredients except soup. Pour into greased loaf pan. Baste with soup while cooking in a 325° oven for 1 1/2 hours. Serves 12.
Heat the oven to 400°. Butter a 6-cup muffin pan. Combine the flour, sugar, baking powder and salt in a medium mixing bowl. Melt the butter. Mix together the milk, egg and melted butter. Stir the milk mixture into the flour mixture until combined but still lumpy, just 15 to 20 seconds. Pour into the buttered pan and bake in the preheated oven until it is lightly browned, 20 to 25 minutes.
Advance Preparation: Remove crusts from 4 slices bread; reserve crusts. Use remaining 4 slices of bread and crusts to cover bottom of a greased 8 x 8 x 2-inch baking dish. In skillet cook sausage and onion 10 minutes or until sausage is brown. Drain. Spread meat-onion mixture over bread in baking dish. Cover meat with sliced Mozzarella cheese. Spread pizza sauce over cheese. Cut remaining 4 slices bread on the diagonal; place in 2 rows atop sauce. (Bases should overlap points of preceding triangles.) Combine eggs, milk, parsley and oregano. Pour over bread. Cover tightly; chill at least 1 hour or overnight.
Mix all ingredients together until batter is thick. Grease 8 x 8-inch cake pan. Pour batter into prepared pan. Bake at 350° for 10 minutes.
Combine all ingredients in a flat baking dish and place in a slow oven (300°) and bake for 1 1/2 hours or until rice is perfectly tender and pudding is thick and creamy, not dry. Stir every 15 minutes with a fork, carefully turning the brown top and scraping the edges down. Serve hot or cold. Yields 5 servings.
Mix cream cheese, powdered sugar and Cool Whip. Pour over crust, then top with pie filling. Keep in refrigerator.
Cut off top of oranges; scoop out orange pulp, leaving shell. Cut Jack-O-Lantern faces in each orange. Use scissors (it's easier). Cut holes in each top. Fill each shell with ice cream. Put top on each orange and stick the cinnamon stick in hole. Freeze for at least 3 hours. Serve! Great for parties! Children can help.
Mix together and place in casserole. Sprinkle 1 1/2 cups crushed potato chips and 1/2 cup grated Cheddar cheese over casserole. Bake for 20 minutes at 350°.
Cook macaroni as directed on package; drain. Rinse under running cold water; drain. Mix mayonnaise, onion, salt and pepper. Toss with macaroni, chicken and cucumber. Cover and refrigerate. Serve in lettuce cups and garnish with paprika and snipped parsley if desired.
Combine first 5 ingredients and set aside. Stir-fry chicken in oil until cooked through. Add vegetables and stir-fry 4 minutes. Add soy sauce mixture, cook and stir until slightly thickened. Serve with rice.
Peel tater 'n mash thru a sieve...slowly add sugah while tater iz still hot...keep this heah up til you've got a stiff dough. Roll this betwixt 2 sheets uv wax papur to bout 1/4-inch thickness...spread wid a layer uv peanut buttah 'n roll up lak you duz a jelly roll...chill 'n slice.
Mix first three ingredients together lightly; set aside. Sift flour, baking powder, sugar, and salt together; cut in butter. Break eggs into glass measuring cup; beat with fork. Add enough cream to make 2/3 c. liquid. Lightly stir egg mixture and berries into dry ingredients. Handle dough as little as possible. Turn dough out onto floured board; divide into two portions. Place on ungreased baking sheet. Pat each dough portion into a circle 6 inches across and 3/4 inch thick. Score each into 6 wedges.
Saute onion and garlic, in skillet sprayed with Pam, until tender (3 minutes). Combine with spinach, cheese and next 6 ingredients; stir well.
In a medium saucepan cook onion, carrots and celery in butter or margarine until tender. Stir in flour, paprika, dry mustard and Worcestershire sauce until blended. Add chicken broth and milk. Stir over medium heat until mixture thickens and bubbles. Stir in liquid smoke. Reduce heat to very low, then stir in cheese. Simmer 10 minutes. Ladle soup in bowls; top soup with chopped chilies and 4 or 5 tortilla chips. Makes 4 servings.
Wash cauliflower, divide into flowerets, cook for 15 minutes and drain. Mix ground beef, eggs, bread crumbs, onion, salt and pepper. Put this mixture in a greased round baking dish. Put cauliflower on top. Melt butter, add flour, stir and add milk. Let mixture boil 5 minutes. Add cheese and lemon juice, cook on low heat until cheese melts. Pour sauce over cauliflower. Sprinkle buttered bread crumbs on top. Bake at 375° for 15 to 20 minutes. Place tomatoes around cauliflower and bake 10 more minutes. Garnish with parsley.
Melt oleo in a 9 x 13-inch pan. In large bowl, combine and mix rest of ingredients. Put in pan and bake at 350° for 1 hour.
Mix all ingredients well. Divide in 4 or 5 rolls. Wrap in wax paper. Place in refrigerator and use as desired. Cut each roll into slices and bake in moderate oven until crisp, 7 to 10 minutes at 350°.
Combine all ingredients, except noodles and bread crumbs. Alternate layers of meat mixture with noodles in 2-quart casserole. Top with bread crumbs and bake for 30 minutes in 375° oven.
Combine all of the ingredients together. Chill before serving. Serve with choice of crackers.
Thaw and drain spinach, squeezing out excess moisture. Mix all ingredients together. Chill overnight or several hours to combine flavors. Right before serving, scoop out large area in center of bread, cutting/tearing center into small pieces. Spoon dip into center and arrange pieces around bread ring. (If necessary, can cube loaf of French bread for extra pieces.) Serves 25 at party.
Trim fat off pork loin. With a sharp knife, make deep slits in meat. Insert garlic and rosemary or fennel leaves. Rub outside of meat well with salt and pepper to taste. Place in roasting pan with wine. Roast, uncovered, in 350° oven until tender, allowing 40 minutes per pound. Baste meat as it roasts, adding more wine if needed. Serves 4 to 6.
Grease a 9 x 13-inch pan. Dump applesauce into it. Dump pineapple on top of that. Spread cake mix (dry) over that. Melt margarine and pour on top of the cake mix. Sprinkle nuts over the butter. Do not stir. Bake at 350° for 1 hour. Top with Cool Whip or cream.
Boil vegetables until tender in 1/2-cup water. Save the water and add 1 can chicken broth; add Northern beans, salt and pepper; cook 10 minutes. If more soup is desired, add 1 more can of broth and 1/2 bouillon cube. Also can add zucchini or any other vegetable or noodles rather than beans. Makes about 6 servings.
Puree strawberries and sugar in blender until smooth; press mixture through sieve. Lightly whisk in cream and cinnamon. Chill completely.
Cook the first 5 ingredients until thick. Add the butter, salt and marshmallows. Let this cool overnight and then add the whipped cream. Serve with bowl of mixed fruit salad.
Scald milk. Add shortening and sugar. Cool to 115° and then add yeast and 4 cups sifted flour and beat. Let rise.
Beat eggs; add sugar and milk slowly. Then add Eagle Brand milk and vanilla. You may add any fruit you like halfway through the churning. (That way the fruit does not settle down to the bottom.)
Preheat oven to 450°. Combine dry pie crust mix with mustard and sage. Prepare according to package directions. Roll pastry into 16 to 17-inch square. Drain ham and wipe dry. Place in center of pastry. Wrap as you would a package. Moisten edges with cold water and press together firmly to seal. Place seam side down on a greased baking sheet. Brush with egg. Sprinkle with paprika and bake one hour, or until browned.
Boil pork and veal separately in salted water until very tender. To 2 cups of veal stock, add spices, salt and pepper to taste. Boil 5 minutes. Strain and mix with meat that has been cut into tiny cubes. Let stand until cool. Put in deep loaf pan lined with cheesecloth. Place weight on top of pan. Keep in refrigerator. After cooled and jellied, cheesecloth can be removed and loaf wrapped in foil until ready to use. Keep refrigerated.
Butter a 9 x 13-inch pan. Spread chicken in bottom. Mix soups and milk together; pour over chicken. Melt butter into broth. Put dry stuffing with seasoning over mixture. Pour butter/broth over stuffing. Cover with foil; bake at 350° for 35 minutes. Uncover; bake an additional 10 minutes.
Brown the hamburger and onion in a large pan. Add the water, taco seasoning, tomato sauce, corn and kidney beans. Simmer about 30 minutes until warm. Top with shredded cheese, Doritos and sour cream.
Put all ingredients in bowl and mix. Pour into greased and floured pans, 1 large loaf pan, Bundt pan or 3 small bread pans. Bake at 350° for 45 to 60 minutes. Frost or drizzle with chocolate or vanilla icing.
Preheat oven to 425°. Combine dry ingredients in medium bowl. In another bowl, combine milk, butter and egg and blend well. Slowly pour into flour mixture, stirring until blended. Stir in green chilies. Spoon batter into lightly greased corn shaped molds. Bake on lowest rack in 425° oven for 20 to 25 minutes or until golden brown. Makes 12 sticks.
Cream butter; add sugar and vanilla. Add flour and mix thoroughly. Stir in pecans. Shape into crescents and place on baking sheet. Bake at 350° for 20 minutes. Roll in powdered sugar.
Cook flour and milk in small saucepan over medium heat, stirring constantly, until very thick. Cool completely. Cream the sugar, margarine, shortening and vanilla until fluffy. Add flour mixture and continue beating until consistency of whipped cream. Should be smooth, not grainy. Freezes well. Makes about 3 cups. Chopped dates, raisins, cherries, candied pineapple, nuts, etc., may be added for variety. Use to fill cakes, etc. This is like in Twinkies, but better.
Mix all ingredients together. Spread fairly thick on bread and put into oven to let it melt.
Combine ingredients. Mix with meat. Marinate in refrigerator for 8 hours or overnight. Drain in colander and take out peppers. Lay meat on oven racks to dry. Set oven at 150°. Leave door open a crack and leave meat in oven 6 hours. Turn oven off and leave meat in for another 6 hours.
Combine ground beef and onion in 9-inch square baking pan. Bake at 425° for 20 minutes. Drain. Stir in soup, chili sauce, chili powder, salt, garlic salt and pepper. Spread evenly in bottom of pan. Prepare corn muffin mix as directed on package. Pour over meat mixture. Bake at 425° for 30 to 35 minutes.
Wash liver thoroughly and remove as much of gray membrane as possible. Grind together first 4 ingredients using fine blade. Put in large mixing bowl. Add other ingredients and blend well with large spoon. Spoon into an iron pot or casserole with tight fitting lid. Allow room for a slight swelling of pate. Bake at 325° for 1 hour, stirring well after 50 minutes. Return to oven for 10 minutes more. Remove from oven; spoon off excess grease and immediately pass pate through food mill (sometimes called a vegetable press) into another receptacle. (This produces a smooth paste and leaves behind all liver membranes.) Discard what remains in food mill. Adjust seasoning to taste and mix thoroughly. Place in refrigerator in tightly covered containers, until set, about 1 hour. Serve cold on crackers. May be safely kept for 2 weeks, properly refrigerated.
Mix and form into balls the size of small walnuts. Bake on ungreased cookie sheet for one hour at 300°. While still hot, shake in bag of powdered sugar. When cool, shake again.
Cook the first 4 ingredients (cut up) in another pan until tender. Melt butter or margarine; add flour, then add broth (preference of thickness depends on how much you use of the broth). Add Cheez Whiz. Add cooked vegetables and chicken and broccoli; fold into broth and vegetables. Let simmer. Season with salt to taste.
Cream butter. Add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Rinse cauliflower and place in bowl. Cover and micro-cook on High for 3 minutes. Turn cauliflower over and cook an additional 4 1/2 minutes on High. Dice and set aside. Micro-cook carrots and onion on High for 3 to 4 minutes, until tender. Add cauliflower. Melt bacon drippings in Dutch oven. Add flour and brown slightly. Gradually add milk, stirring constantly. Add vegetables; heat thoroughly and season to taste.
Cut fish in serving size pieces and place in baking dish. Sprinkle garlic powder, salt, pepper, parsley, oregano and green pepper on each piece of fish. Sprinkle bread crumbs over top of fish. Add tomato pieces, then mixture of tomato sauce and sauce from can of tomatoes. Pour oil over all and bake at 375 degrees for 45 minutes to 1 hour. Baste once or twice during baking.
Mix oil, eggs, sugar and vanilla well. Sift dry ingredients. Blend with first mixture. Mixture will be thick. Add apples and pecans. Coat well. Grease and flour Bundt pan (or tube pan or 9 x 12 sheet cake pan). Put in COLD oven. Bake at 350° for 1 hour and 10 minutes (maybe a little less for sheet cake). Cool. Remove from pan. Glaze, if desired.
Beat 3 eggs lightly in a large bowl. Stir in sugar, oil, zucchini and vanilla. In large bowl, add flour, salt, baking powder, baking soda and cinnamon. Mix the 2 together. Stir and pour into 2 well-greased loaf pans. Bake at 350° for 50 minutes.