HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine; add chopped onion and chopped mushroom stems. Saute. Add spices and Worcestershire sauce. Mix well. Stir bread crumbs. Add bouillon or water, if needed. Stuff mushrooms with mixture. Place on greased cookie sheet. Bake at 350° for 15 to 20 minutes or until brown.
Preheat oven to 350 degrees. Beat eggs. Add sugar and flour. Beat until thoroughly mixed. To this mixture, add milk, margarine, flavoring, and vanilla. Mix well and pour into two 9 -inch pie plates. Spray plates with a little Pam. Bake about 35-40 minutes at 350 degrees.
Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes.
Cream the shortening, peanut butter and sugar together. Add eggs and extracts. Mix in dry ingredients. Drop by teaspoons onto greased cookie sheet. Bake at 300° until brown. This mixture freezes well so that you can use as needed.
Melt butter; remove from heat and add the juice and rind of the lemon and sugar. Blend well.
Cook meat in skillet. Drain. Make sauce of remaining ingredients. Cook onions and celery first with meat.
In broiler pan, mix sugar, cocoa, milk and margarine. Bring to a boil over medium heat, stirring to dissolve sugar. Let boil 4 minutes. Remove from heat and add vanilla and 2 cups oatmeal or 1 1/2 cups oatmeal and coconut or pecans. Spoon onto wax paper and let cool. Easy!
Mix flour, cinnamon, soda and salt. Mix egg, sugar and oil; add to first mixture. Add pumpkin; beat well. Pour into greased cookie sheet. Bake for 20 minutes at 350°.
Boil chicken. In a skillet, saute in butter until tender the onion, okra and tomatoes. Debone chicken. Add chicken and skillet ingredients back to broth. Salt and pepper to taste. Boil 30 minutes until ready to serve. Serve over rice.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast and eggs, then flour. Mix to smooth soft dough. Knead lightly on floured surface. Place dough in a greased bowl; cover and let rise until at least double in bulk. Divide dough in thirds; roll each 1/3 on lightly floured surface to 9-inch circle. Brush with melted butter. Cut each circle into 12 to 16 wedges. Roll each wedge starting with wide end and roll to point. Arrange in baking pan and brush with salad oil. Cover. Let rise until very light. Bake in 400° to 425° oven for 15 minutes. Cool. When slightly warm, frost with confectioners sugar frosting.
Break spaghetti in 2 inch pieces and cook until done. Add all other	ingredients and mix well. Place in casserole, keeping 1 cup cheese for	on top. Bake at 350° for 1 hour. Makes 2 casseroles.
Pour all ingredients in bowl and marinate meat overnight. Make kabobs using meat, onions, green peppers, tomatoes, potatoes and pineapple chunks. Grill and turn often.
In a skillet, cook pork sausage until brown; pour off fat. In a large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, seasoned salt, garlic powder, thyme and pepper. Add sausage. Simmer, covered, 1 hour. Add potatoes and green pepper. Cook, covered, 15 to 20 minutes until potatoes are tender. Remove bay leaf. Yields 8 generous portions.
Mix ingredients together. Spoon into pan. Bake at 350° for 7 minutes on ungreased cookie sheet. Makes about 2 dozen cookies.
Mix all ingredients and chill for at least 1/2 hour. Make into small balls. Put on greased cookie sheet. Bake at 350 degrees for 10-15 minutes.
Brown beef in skillet. Add onions and cook until tender, but not brown. Add corn and soups, sour cream, pimento, salt and pepper. Stir in noodles. Spoon mixture into a 4 quart casserole dish. (At this stage, casserole may be frozen and cooked later.) If desired, mix bread crumbs with butter and sprinkle over top. Bake at 350° for 30 minutes.
Press dough into 10-inch pie plate. Seal perforations. Sprinkle with 1 cup corn chips. Brown ground beef in skillet. Drain. Add seasoning mix, water and salsa. Simmer for 5 minutes. Spoon over corn chips. Spread with sour cream. Cover with cheese slices. Sprinkle with 1/2 cup corn chips. Bake at 375° for 20 minutes or until golden brown. Makes 6 servings.
Mix crumbs, margarine and powdered sugar together, saving 2 teaspoons for topping. Line 9 x 13-inch pan with this mixture. Cream sugar, vanilla and cream cheese together until well blended and creamy, then set aside. Mix jello and water together, set aside. Chill milk in freezer for at least 4 hours or until very cold, then put into large bowl and whip until peaks form. Blend in jello about 1/2 minute or so. Add cheese mix and mix just enough to blend. Do not overmix. Pour into pan and top with a few crumbs. Chill overnight.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Place chicken and veggies in dish. Stir together soup, chicken broth and pepper; pour mix over chicken. Combine flour, milk and butter; stir until smooth. Pour over mixture in baking dish. Bake 40 to 45 minutes or until lightly browned. Let cool 10 minutes. I like this served over cooked rice. Yield: 4 to 6 servings.
Prepare apples. Cover and set aside. Measure oil and pour into large mixing bowl. Add sugar and eggs; mix well. Sift together dry ingredients and add to creamed mixture in small amounts, beating after each addition. When batter becomes stiff, finish mixing by hand. Fold in nuts and apples. Spread evenly in greased and floured 9 x 13-inch pan or Bundt pan, if preferred. Bake about 1 hour at 350°. Remove from oven and set aside.
Mix Cool Whip and cream cheese together. Stir in 1 small package dry jello. Add pecans and marshmallows. Chill before serving.
Cook chicken and cut into bite size pieces. Put in casserole dish (9 x 13-inch baking dish). Mix soup and sour cream and pour over chicken. Crumble Ritz crackers and mix with poppy seed. Sprinkle over soup mixture. Melt butter and pour over crackers. Bake at 350° for 30 minutes or until bubbly. Bake, covered. Uncover and cook another 5 to 10 minutes.
Place chicken pieces in baking dish. Mix dressing, preserves, soup mix and water. Pour over chicken. Bake at 350° covered with aluminum foil for 1 hour. Add pineapple and pepper chunks. Bake an additional half hour.
Preheat oven to 350°. In a large bowl, toss the hot spaghetti with the olive oil. In a small bowl, combine the eggs and the 1/2 cup of Parmesan cheese. Stir into the spaghetti.
Melt margarine in a large, nonstick skillet over medium heat. Add zucchini and onion; cook 10 minutes, stirring frequently, until vegetables are tender-crisp. Remove from heat. Preheat oven to 350°. Stir the parsley, garlic powder, oregano, basil, salt and pepper into zucchini.
Drain fruit cocktail and pineapple, saving 6 tablespoons pineapple juice and mix with cream cheese. Add Cool Whip and mix thoroughly. Fold in all fruit and marshmallows. Chill. Food coloring can be added if desired.
Heat oil in iron skillet until hot. Mix all remaining ingredients together; pour into hot skillet. With spoon, dip oil from sides of skillet to center of corn bread, making little puddles all over top. Bake at 375° to 400° until golden brown and crusty.
Cream the margarine and sugar. Add eggs and beat well. Add crumbs and milk; beat until smooth. Add vanilla and beat again. Fold in coconut, pineapple and nuts. Pour into oiled tube pan. Bake at 300° for 2 hours.
Combine all ingredients in large bowl, mix well. Cover and chill several hours or overnight. Serves 8.
Cream the cream cheese and butter together. Blend in flour and cayenne. Drain olives and dry on paper towels. Wrap each olive with 1 teaspoon of the dough. Place on ungreased cookie sheet and bake 15 minutes in a 400° oven. Very tasty warm or cold; best warm.
Mix together the butter, sugar and cocoa. Add eggs, flour and salt. Beat until smooth. Bake 15 to 20 minutes at 350°.
Layer ingredients in your serving dish as follows, lettuce, peas, onion. Mixed well mayonnaise and sugar; and spread over top. Then, cover with grated cheese; and chill for one hour before serving.
Add 1/2 cup of each dry ingredient to a hamburger patty. Wrap in individual foil packets and bake or grill at 350° for 1 1/2 hours.
Beat eggs; add rest of the ingredients. Bake in greased loaf pan at 350° for 50 to 60 minutes or in greased muffin tin. Makes 20 to 24 muffins. Can be frozen. You can add onions, green peppers or mushrooms if you like.
Add enough milk to batter to make it like cake batter. Pour into greased muffin rings. Bake at 400° until done and brown.
Heat syrup and sugar until melted. Add peanut butter. Pour over cornflakes. Mix well. Drop by spoonful on wax paper or press onto cookie sheets and cut into bars.
Cream shortening with sugar. Beat in egg and molasses. Add dry ingredients. Make small balls and press onto a cookie sheet with a glass dipped in sugar. Bake at 375° for 12 to 15 minutes.
Cook frozen potatoes 5 minutes in boiling water; drain. Combine soup and milk; add mushrooms, chicken and drained potatoes. Stir; spoon into a 2-quart baking dish. Sprinkle corn flakes over top. Drizzle melted butter over corn flakes. Bake 45 minutes or until hot and bubbly in center.
Mix cream cheese, peppermint and sugar until smooth. Add food coloring to achieve desired color. Roll into small balls. Place on waxed paper and flatten with fork. Can also be used in mint molds. Great for weddings and showers.
Put rice and oil in heavy skillet and lightly brown, stirring constantly. Saute chopped vegetables and add to rice. Add meat, 3/4 cup water and add a little soy sauce. Cover and simmer for 20 minutes. Remove from heat and let it stand for a few minutes before serving.
Combine dry ingredients and sift; mix well. Do not beat. In a large bowl, mix dry ingredients. Add bananas and pineapple and the rest of the ingredients; use pecans, if desired. Bake at 350° for 1 hour and 20 minutes.
Mix flour, margarine and pecans. Press into sheet cake pan. Cook at 375° for 15 minutes; cool completely.
Peel and slice eggplant and soak in water with small amount of sugar for 2 to 3 hours. Drain off water.
Mix Eagle Brand milk and lemon juice. Add Cool Whip, pineapple and nuts. Mix well. Pour into pie shells and refrigerate overnight.
Day 1: Mix sour cream, sugar and Tropic Isle fresh frozen coconut together well. Refrigerate overnight.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3-inch loaf pan. Mix all ingredients and beat 30 seconds. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 55 to 65 minutes. Cool slightly. Loosen sides of loaf pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.
Preheat oven to 375°. Blend soups and milk together. Add rice and mix. Pour into a 9 x 13-inch greased cake pan. Lay pieces of raw chicken over rice mixture. Sprinkle soup mix over the chicken. Cover pan tightly with foil and bake 2 hours.
Bring cocoa, sugar, milk and oleo to boil 1 minute. (Will form soft ball when dropped in water.) Then take from stove and add oatmeal and vanilla. Drop by tablespoon onto cookie sheet.
In saucepan melt margarine; stir in crumbs and sugar. Press firmly on bottom of 8 or 9-inch square pan. Chill. In large mixer bowl, beat cheese until fluffy. Mix in sweetened condensed milk. Stir in ReaLemon and vanilla. Pour into prepared pan. Chill 4 hours or until set. Cut into squares. Mix together relish, walnuts and rind. Spread over squares. Garnish as desired. Refrigerate leftovers.
Mix both boxes of jellos with hot water until dissolved. Add pineapple, strawberries and bananas. Pour half mixture into mold, refrigerate for about 20 minutes. Check to see if it has started to set up-if so, spoon sour cream over mixture, then add the remaining jello over sour cream. Refrigerate at least 2 hours.
Drain and wash sauerkraut several times and squeeze as much water out as possible. Mix other ingredients and let set overnight before serving.
Preheat oven to 350°. In 8 x 8-inch baking pan melt margarine until bubbling in oven. Mix dry ingredients together in bowl; add milk and mix well. Pour over margarine. Drain peaches (save juice); arrange them on batter. Pour 1/2 the juice on top of peaches. Bake 35 to 45 minutes. Serve warm with ice cream.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in daiquiri mix and rum. Fold in whipped cream. Pour into prepared crust. Chill or freeze for 4 hours or until firm. Garnish with fresh strawberries.
Stir cream cheese, pimento and diced onions until evenly mixed. Mold into ball. Cover ball with 1/2 can crab meat, drained. Chill for 2 to 3 hours. Cover with shrimp sauce. Serve with crackers.
Heat oil in large stock pot. Saute celery, green pepper, onion and garlic. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano and salt. Cover and simmer 30 minutes. Add catfish and continue simmering 15 minutes or until catfish flakes easily. Remove bay leaf. Serve over cooked rice, if desired. Makes 10 servings.
Combine all ingredients plus 1/8 teaspoon salt. Beat until smooth. Melt 2 tablespoons butter in small dish in microwave. Add 2 tablespoons oil to butter. With brush, put some butter/oil on bottom of hot omelet pan (do this between every crepe). Then put about 1/3 cup crepe mixture into pan. Swirl around so it spreads out evenly. Cook a couple minutes. Turn over and cook couple more minutes.
Sprinkle jello on cottage cheese; mix. Add fruit mix, then add Cool Whip.
Brown ground beef and drain. Mix all ingredients. Simmer 2 to 3 hours or until carrots and potatoes are soft.
In a large frying pan, brown ground beef and onion; drain off excess fat. Add tomato sauce, water, taco seasoning, salt and pepper. Simmer covered 45 minutes. Stir in corn and olives. In a saucepan, add milk and cornmeal; mix together. Cook 3 to 5 minutes until thickened. Pour meat mixture into a 3-quart casserole. Top with corn meal mix. Bake 40 minutes at 350°.
Slice bacon in 1/4-inch pieces and stir-fry until cooked, but not crispy. Push aside. Crack eggs in same skillet and scramble. Throw in onions and push aside with bacon and eggs. Toss in rice and sprinkle on soy sauce and Accent. Mix all together and turn off heat.
Saute mushrooms and garlic in margarine for about 2 minutes. Stir in asparagus; set aside. In small bowl, combine egg and Ricotta cheese. Mix until smooth. Add milk.
Preheat oven to 400°. In large mixing bowl, mix together all ingredients. Mix everything with your hands (you did wash them, didn't you?). Keep squeezing the mixture and turning it around and around in bowl. Shape into 1-inch meatballs and arrange in a 13 x 9 x 2-inch baking pan, next to each other, but not touching. Bake for 20 minutes. You don't have to turn them, they will brown evenly.
Pour pie filling into 9 x 13-inch pan. Add pineapple and juice and spread evenly over cherry mixture. Sprinkle cake mix on top of pineapple. Pour melted margarine over cake mix. Sprinkle with coconut and nuts. Bake at 325° for 1 hour.
Mix first 5 ingredients together, then add next 3 ingredients. Pour into unbaked pie shell. Cook at 350° for 30 minutes. Yield: 1 pie.
Cook chopped onion and the broccoli per package directions, then drain. Add soup, eggs and cheese. Pour mixture into greased casserole dish.
Mix flour, sugar, salt, soda and cream of tartar. Melt shortening and cool; add to mixture. Beat eggs and mix well; add vanilla and mix well. Form dough into four or five rolls and refrigerate overnight. Slice and bake at 350° until golden brown, placing them on ungreased cookie sheet.
Prepare Jell-O as directed, substituting juice from fruit for 1 cup of water. Add fruit. Chill. Mix together the cream cheese, sour cream, vanilla, sugar and pecans. Spread topping on Jell-O. Sprinkle a few pecans on top.
Peel and cube eggplant and cook until slightly tender. Drain and cool. In skillet saute onion, green pepper and tomatoes. In large casserole dish combine the eggplant with beaten egg, 1/2 can cream of mushroom soup and crackers to thicken the mixture. Bake at 350° for 30 minutes or until bubbly. Remove from oven, cover with favorite cheese. Place back into oven long enough to melt cheese.
Saute sausage. Scramble eggs. Add onions. Roll in soft tortilla shells and heat in skillet about 5 minutes or until hot.
Marinate all vegetables in dressing for 24 hours. Makes 8 servings.
Beat egg whites until stiff. Beat in sugar, salt and vanilla. Fold in chocolate chips when stiff enough to peak.
Combine bay leaf and a small amount of water in a saucepan and boil. Arrange zucchini in a colander or straining rack. Reduce heat and place rack in a saucepan. Cover and steam 8 minutes or until zucchini is crisp-tender. Set aside.
In mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside. Then in another bowl, beat together sugar and shredded zucchini. Add egg, oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into greased 8 x 4 x 2-inch loaf pan. Bake in 350° oven for 55 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Wrap to store loaf overnight before serving. Makes 1 loaf.
Combine macaroni with chopped vegetables and eggs. Mix with mustard and mayonnaise. Add seasoning.
Mix butter and graham crackers. Pat in ungreased 9 x 13-inch pan. Layer in order: butterscotch chips, chocolate chips, coconut and walnuts. Pour milk over the top and bake at 350° for 30 minutes.
Mix all ingredients together (except rice) and bring to a simmer for 15 minutes. Mix in rice and bake at 350° for 30 minutes. This is good served with baked chicken and salad. Serves 6 people.
In electric skillet, combine sugar, butter and milk. Set heat at 280° and bring to a boil. Boil 5 minutes, stirring constantly. Turn off heat. Add the rest of ingredients; stir until melted and well blended. Pour into buttered 8-inch pan.
Brown garlic in butter. Remove garlic; mix other seasonings in butter. Place peeled and deveined shrimp in baking dish. Pour butter mixture over shrimp. Broil 5 minutes, or until done. Add lemon juice. Makes 4 servings.
Blend first 5 ingredients for about 15 seconds. Flake salmon. Combine with sauce from blender; turn into casserole dish. Top with crumbs and then with lemon slices. Bake at 400° for 25 minutes. Serves 4.
Saute onion and tater until tender. Add sprouts, broth, salt and pepper. Boil until tender. Puree in food processor. Return to pan. Mix egg with milk with fork. Stir into soup. Cook and stir until hot. Do not boil.
Crust: Beat vanilla wafers up (in blender) to fine crumbs and pour into pie dish. Line sides of dish with vanilla wafers (whole).
Combine powdered sugar, chocolate morsels, butter and evaporated milk in a medium saucepan. Cook over medium heat, stirring frequently, 15 to 20 minutes or until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Let cool. Serve over ice cream, cake, etc. Yields 3 cups.
Combine the first 3 ingredients. Dredge chicken in flour mixture. Heat oil in skillet over medium-high heat. Add chicken and cook. Remove; drain and return. Combine soy sauce, preserves, barbecue sauce and onions. Bring to a boil. Reduce heat; simmer for 40 minutes. The last 15 minutes, stir in green pepper, water chestnuts and pineapple. Serve over rice.
Mix the first 4 ingredients together. Pour over the chicken parts, after arranging skin side up, in a baking dish. Bake at 350° for about 1 hour. Baste several times.
Combine brown sugar, butter and evaporated milk in a 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238°).
Beat egg whites with mixer until it stands in peaks. Cook water and sugar together until it forms a string like candy. Pour mixture over egg whites while still beating. Add cream of tartar then vanilla. May use on any cake.
Cream together. Drop on a cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix corn 1/4 cup corn syrup, sugar and butter. Cook over medium heat, stirring, until it boils. Remove from heat; add cereal and stir to coat. Press into 9-inch pie pan to form crust.
In saucepan, combine sugar and cornstarch. Gradually stir in water. Stir constantly. Boil for 1 minute. Add butter and nutmeg to taste. If you want lemon sauce, use 2 teaspoons lemon extract. If nutmeg, use 2 teaspoons vanilla extract. Serve warm over pound cake or ice cream.
Mix eggs, wine and oil well. Add cake mix and cinnamon; mix for 2 minutes. Bake in a Bundt pan at 350° for 30 to 35 minutes. Cool in pan for 10 minutes, then turn out onto cooling rack. Sprinkle with powdered sugar or your favorite icing when completely cooled.
Lightly coat 12 muffin tin cups with nonstick cooking spray. Set aside. Sift together flours, baking powder, baking soda and salt in a large bowl. Stir in oats. In a separate bowl, whisk together honey, egg, canola oil, sesame oil, buttermilk, orange peel, orange extract and sesame seed. Mix together contents of the 2 bowls, stirring until just combined. Fill muffin cups 2/3 full. Bake at 400° for 12 to 15 minutes. Makes 12.
Put milk and cheese in broiler and melt before adding other ingredients. Add egg, sugar and pimento; cook for about 10 minutes. Add salt. Take off of heat and add mayonnaise; cover immediately. Cool and refrigerate.
Grease casserole dish. Brown ground beef, drain and layer with onions and soup. Top with cheese. Spread Tater Tots on top. Bake at 350° for 30 minutes or until golden brown.
Cream sugar, shortening and eggs. Sift flour, cream of tartar and salt; add to creamed mixture. Mix until well blended; chill, if desired. Form into small balls the size of small walnuts. Roll in sugar and cinnamon mixture. Place on an ungreased cookie sheet about 2 inches apart. Bake at 425° (degreased) for 8 to 10 minutes. Yield: 90 servings.
Cook potatoes and mash. Blend in sour cream and cream cheese. Add dash of salt. Whip vigorously. Put in buttered casserole.
Slice tomatoes 1/2-inch thick. Beat egg slightly and season with salt and pepper. Dip tomato into the crumbs, then into the egg, then back into the crumbs. Fry in a small amount of grease in a skillet until brown on both sides.
Mix cake as directed. Put 1/2 of mixture into 9 x 12-inch pan. Bake for 15 minutes at 350°. Melt the caramels, oleo and milk. Pour over baked cake portion. Sprinkle chips over this, then add the nuts. Pour the rest of the cake mix over this and bake at 350° for 20 to 30 minutes.
Mix thoroughly the butter and sugar. Stir in flour. Mix well with hands. Separate and add coloring, if desired. Chill dough. Roll out and cut into desired shapes. Place on ungreased cookie sheets. (The tops do not brown during baking nor does the shape of the cookies change.) Bake at 300° for 20 to 25 minutes.
Melt margarine in 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, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts.
Brown beef and onion; drain and add remaining ingredients. Simmer; serve with grated cheese and coarsely crushed taco chips or tortilla chips and sour cream if desired.
Mix wafer crumbs, cocoa, sugar and nuts. Add corn syrup and bourbon; mix well. Turn into 1-inch balls and roll in powdered sugar. Cover and store for a day or so to ripen.
Saute onion, then ground beef, until pink of meat is gone. Put into 3 or 4-quart cooking pan. Add taco seasoning to taste. Add tomato juice. Put beans in blender. Add to pot. Add chili powder. Cook 1 hour.
Prepare brownie mix and bake according to package directions in a 13 x 9 x 2-inch pan. Prick top of warm brownies at 1-inch intervals using a fork; drizzle with Kahlua. Let cool and crumble.
Drain and place 1 can of asparagus on bottom of baking dish for first layer. Cover with white sauce, then cheese. Repeat for second layer. Cover with bread crumbs and bake at 350° until hot all through. Serves 6 to 8.