HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large pan, saute onions, bell pepper, shallots, celery and garlic in oil until tender. In small skillet, make roux of 1/4 cup oil and 1/4 cup flour and brown; add to onion mixture. Add to onion mixture the tomato sauce, tomato paste, water and all seasonings, except parsley and lemon juice. Simmer 45 minutes. Add shrimp, lemon juice and parsley. Simmer 15 to 20 minutes or until shrimp is done. Serve over rice. Serves 10.
Mix all ingredients thoroughly and bake in greased casserole dish at 350° for 30 minutes. Serve with crackers.
Add 4 cups of boiling water to powdered Jell-O. Stir with wooden spoon until completely dissolved. In place of cold water, slowly add partially softened vanilla ice cream to Jell-O mixture in pan. Stir until completely melted. Refrigerate in 10 x 13-inch pan until set (approximately 2 to 3 hours). Cut into squares. Serves 10 to 12.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer uncovered 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with noodles. Makes 4 to 6 servings.
Pare potatoes and cut into squares. Combine flour, cheese, salt and pepper in bag. Soak potatoes in water. Then shake well in bag, coating well. Melt margarine in baking dish. Place potatoes in dish and bake at 375° for 1 hour. Turn once during baking.
Combine biscuit mix, milk and cheese in a large bowl. Mix until a soft dough forms. Drop by spoonfuls onto a baking sheet. Bake at 450° for 8 to 10 minutes or until lightly browned. Mix the butter and garlic powder in a small bowl. Brush the butter mixture over the warm biscuits.
Mix all dry ingredients. Add beaten eggs, pumpkin and oil. Mix all together and bake at 350° for 25 minutes on a large cookie sheet.
Beat well; cover and let rise 30 minutes. Stir and spoon into muffin cups. Let rise 30 minutes. Bake at 400° for about 20 minutes.
Dissolve orange jello	in boiling water. Add passion-orange juice, then add evaporated milk. Whip all ingredients together. Let stand for 1 hour in refrigerator.
Cream sugars and butter. Stir in oatmeal. Pat into 9 x 13-inch pan or cookie sheet. Bake at 350° for 12 minutes.
Fry tortillas in oil in a small frying pan until soft, approximately 2 to 3 seconds on each side. Set aside. Place 1 tablespoon of sauce on each and stack. Brown ground beef and drain the fat off. Add one can sauce and simmer together for about 5 minutes or until the beef and sauce are well mixed. Fill tortillas with beef, 4 ounces cheese and olives. Roll and place into a 9 x 13-inch glass pan. Pour remaining sauce over the top and sprinkle the rest of the cheese and olives on top. Bake at 250° for 10 to 20 minutes until cheese is melted. Makes 5 to 6 servings, depending on how many enchiladas you can make with this recipe. Also great to reheat. You may use Monterey Jack and can use more or less if you like cheesy enchiladas.
In a casserole dish place a layer of peeled, sliced potatoes. Spoon mushroom soup and cubed Spam. Another layer potatoes, soup and Spam. Fill up dish. Add salt and pepper (to taste). Mix one can water into mushroom soup can; mix. Pour over potatoes, Spam and soup. Add more water, enough to fill casserole dish up to top layer of potatoes. Bake at 400° until potatoes are tender. Serve hot or cold.
Cook spaghetti and celery in chicken broth to package directions. Drain, add green pepper, onion and diced chicken to spaghetti. Set aside. Prepare cheese sauce, milk, flour and margarine in medium sized saucepan. Cook until thick, stir constantly. Add grated cheese and mushroom soup. Mix cheese sauce into spaghetti mixture. Pour into large oblong baking dish. Top with margarine and cracker crumbs. Bake 30 minutes at 350°.
Mix dry ingredients. Blend in margarine, buttermilk, and molasses. Put in unbeaten eggs and mix. Beat by hand 20 strokes. Butter and flour a 9 x 9 x 5-inch glass pan, or 8 x 12-inch aluminum pan. Pour in mixture and bake at 340° to 350° heat for 45 minutes. The bigger the dish, the less heat.
In a saucepan melt butter, oil, cocoa and water and bring to a boil. Mix with flour and sugar in a large mixing bowl. Then add buttermilk, eggs, cinnamon and vanilla. Pour into a greased and floured sheet pan and bake at 400° for 25 minutes.
Bring to boil the white sugar and white syrup; add peanut butter and Special K cereal. Spread on buttered 11 x 16-inch cookie sheet. Melt the chocolate chips and butterscotch chips. Spread on top of mixture on sheet.
Mix sugar, butter and milk in a saucepan. Bring to a boil for 1 minute. Remove from heat and add oatmeal, cocoa, peanut butter and vanilla. Blend together; drop from teaspoon onto wax paper. Let set for 1 hour.
Eggs: We usually do 12 to 18, depends on size of group you are feeding or the size of your deviled egg dish.
Mix jello and water. Let cool and add cream cheese. Mash with a fork and stir together. Then add pineapple and Cool Whip. Last, add 7-Up slowly. Put into square Pyrex or plastic container. Refrigerate.
Prepare cake mix as directed on box. Pour into 13 x 9-inch pan. Bake at 350° for 40 minutes. Cool completely. Empty cherries into a baking dish. Bake for 10 minutes. Cool for about 20 minutes. Remove cake from pan, sitting right side up. Cut all sides off cake. Slice cake in half lengthwise. Remove top layer carefully, a spatula will help. Put bottom layer back in 13 x 9-inch pan. Spread cherries on bottom layer. Replace top layer and spread with Cool Whip. Sprinkle with nuts. Yields 10 to 12 servings.
Cook spaghetti and rinse in hot water. Add beaten eggs and butter; mix well. Brown hamburger and onions. Add Parmesan cheese and mushrooms. Layer in a 9 x 13-inch pan. Pour spaghetti sauce over meat and top with Parmesan cheese, Mozzarella cheese and pepperoni. Cover with foil and bake at 350° for 30 minutes.
In large bowl, crumble beef. Heat in microwave 2 to 3 minutes on High until beef is browned, stirring once. Drain. Stir in sauce and water.
Put all ingredients in a mixing bowl and mix for 5 minutes. Pour into a pint jar. Serve on garden salad.
Have butter and eggs at room temperature. Grease and flour a 10-inch tube pan. Preheat oven to 325°. Cream butter until soft; beat in sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and sour cream, alternately to creamed mixture, starting and ending with flour. Add flavoring and beat until smooth. Pour into pan and bake 1 1/2 hours until golden brown, top springs back when touched. Cool on wire rack before turning out.
Pop popcorn; put into a large pan. Mix sugar, syrup, water, vinegar and butter in saucepan; boil until it forms a firm ball in cold water. Pour over popped corn. Stir until all is covered. Use lots of butter or margarine on hands as you form balls. Makes 12 large popcorn balls.
Note: Use 1/4 cup peanut butter in place of 1/4 cup margarine.
Chop artichokes to small pieces. Mix artichokes with rest of the ingredients. Place in decorative baking dish in preheated oven at 350° for 30 minutes.
Preheat oven to 375°. Mix creamed corn, whole kernel corn, and melted oleo. Add Jiffy cornbread mix and sour cream. Beat egg and add to this mixture. Add softened Cheez Whiz. Mix well. Pour into greased baking dish and bake at 375° for 1 hour.
Mix meat, eggs, crumbs, onion, parsley flakes and Worcestershire sauce together. Season to taste. Shape into meatballs and bake at 400° for 15 minutes. Drop into sauce and heat thoroughly. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly until thick and boiling. Stir 1 minute. Add meatballs and pineapple bits; heat thoroughly.
Combine all ingredients together and put in a 9 x 13-inch dish sprayed with Pam. Bake at 325° for 45 minutes.
Press the liquid from the grated potatoes and discard. Combine grated potatoes with the mashed potatoes, egg yolk, salt and pepper. Shape into desired size pancakes and fry until brown and crisp on both sides. The pancakes are often served with sauerbraten or other substantial meat dishes or as a luncheon dish together with applesauce.
Mix all ingredients and pour over roast. Turn roast over in sauce and cover all sides. Cover with plastic wrap and refrigerate overnight. Bake in slow oven at 325°.
Sift dry ingredients together. Cut in shortening. Make a well in dry ingredients. Add milk. Roll out or pat down on a floured board and cut. Bake 10 to 12 minutes at 450°.
In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt and warm water. Mix until smooth, add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth, about 6 to 8 minutes. Roll dough into a 9 x 18-inch rectangle. Spread with butter and sprinkle with sugar and cinnamon. Roll dough jelly-roll style, starting with the long end. Slice the dough into 1-inch circles, place on greased cookie sheet. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 350° for 15 to 18 minutes. Frost, if desired. Makes about 18 rolls.
In a small bowl, beat the eggs with melted margarine. In a larger bowl, combine the corn and sour cream. Stir in the butter and egg mixture. Add the corn muffin mix and mix well. Pour into a well-greased casserole or Pyrex baking dish (9 x 13-inch or smaller). Bake at 350° for 1 hour (will be lightly browned on top). Do not overbake.
Pour boiling water over oats; let stand while you cream shortening and sugar. Add eggs. Mix all together. Bake at 350° for 30 minutes.
Fry steak in pan until tender. Mix soup, gravy and 1/2 of the sour cream in a pan; heat on low. Cook noodles in boiling water until done. When steak is cooked, add to the soup mixture. When noodles are done add to the rest of the ingredients. Mix well and let stand for a minute or two. The extra sour cream is for adding before storing leftovers or if it is not moist enough.
Soak codfish overnight. Drain off water. Run through meat grinder or chop in food processor with onion and garlic. When done mix together with eggs, flour and other ingredients. Drop by spoon into shortening or any cooking oil. Fry until golden brown.
Peel onions. Slice 1/4-inch thick. Separate into rings. Dip into milk, then into combined flour and salt. Fry until light brown, a few rings at a time, in shallow frying pan. Drain on paper towel. Sprinkle with salt. Serve hot. Great with steak.
Put mayonnaise, catsup and sugar into blender; blend 10 to 15 seconds. Add relish and blend for 2 to 3 seconds. Pour into jar or container and keep refrigerated.
Combine cream cheese, confectioners sugar, peanut butter and milk in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Fold in whipped topping; spoon into crust and sprinkle with peanuts. Chill 8 hours.
Have ready a 13 x 9-inch baking pan. Mix confectioners sugar, cracker crumbs, peanut butter and butter in medium-size bowl until blended. Scrape into ungreased baking pan and press into an even layer. Spread melted chocolate over top. Refrigerate at least 2 hours until chocolate is firm. Let stand at room temperature 15 to 20 minutes before cutting with sharp knife into bars. Makes 36 bars at 173 calories per bar.
Preheat oven to 400°. Grease a 12-cup muffin pan or use paper liners. Beat together softened margarine and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder and soda. Alternately stir in flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla; do not overmix. Fill cups 2/3 full. Bake 15 to 18 minutes.
Saute onions in butter until tender. Add dash of Kitchen Bouquet. Add beef bouillon and water. Add sugar and Parmesan cheese. Simmer 1 hour. Add sherry. Put grated Black Diamond in bottom of crock (just enough to cover bottom). Pour hot soup over that and add toasted French bread in slices. Top with more grated Black Diamond cheese. Bake in 500° oven until cheese melts and is bubbly, almost brown.
Measure all ingredients into large bowl. Mix at low speed of mixer until a dough forms. Using well floured rolling pin or well floured fingers, roll or pat out dough, half at a time on ungreased cookie sheet to a 12 x 8-inch rectangle. Cut into 2-inch squares. Do not separate. Sprinkle with sugar. Bake at 350° for 15 to 20 minutes until golden brown. Immediately cut into squares along lines. Cool 2 minutes; remove from cookie sheets.
Cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion. Combine stuffing mix with melted butter. Spread 1/2 stuffing mixture in bottom of a 12 x 8 x 2-inch dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° for 25 to 30 minutes.
Cream together until fluffy eggs, sugar, margarine and water. Add all dry ingredients to the mixture and mix well. Fold in the nuts, chips, apples and vanilla. Mix until distributed evenly. Pour into greased 9 x 13-inch pan, bake in 325° oven for 60 to 70 minutes. Doesn't need frosting.
Crush Ritz crackers and mix with melted margarine. Put the mixture in the bottom of pan. Reserve 1/2 cup of mixture.
Separate yolks from whites of eggs. Beat egg yolks until fluffy and very light in color. Add 1 cup sugar. Add slowly, while beating the mixture constantly, the bourbon, rum and vodka. While still beating mixture, add the milk. Reserve 2 tablespoons sherry. Blend remainder of sherry with vanilla ice cream and beat into egg mixture. Whip cream until it forms soft peaks. Whip in 1/3 cup powdered sugar, folding into this the 2 tablespoons sherry. Set aside. Beat whites of six eggs until stiff. Sprinkle with nutmeg. Fold whipped cream into egg mixture and top with whites of eggs.
Mix first 5 ingredients in a bowl. Mix margarine, peanut butter and 2 sugars in another bowl. Add flour mixture to the other bowl. Mix well. Roll into small balls and roll in sugar. Bake at 375° for 8 minutes or until they start browning. Place a kiss in each and press down so the cookie cracks. Bake 2 to 5 minutes longer until brown.
Mix mayo, cheese, parsley and hot pepper sauce in medium size bowl until well blended. Fold in artichokes. Spoon into ungreased 2 cup ovenproof serving dish. Sprinkle with garlic powder. Bake 20 minutes or until spread is hot and bubbly.
Cream the butter and sugar. Add eggs, one at a time, and flour alternately at slow speed. Stir in flavorings. Pour into a 10-inch greased and floured tube pan. Bake in a 300° oven for 2 hours or until cake pulls away from side of pan.
Cook rice in 3 cups water with salt for 20 minutes. While this is cooking, brown ground beef in skillet; drain and add taco seasoning and 2 cups water and simmer 10 minutes. Add beans. Spread rice in 9 x 13-inch pan; pour hamburger, bean mixture over rice. Spread tortilla chips over hamburger; spread cheese over tortilla chips. Bake in 400° oven for 10 minutes.
Mix all together, except bread crumbs and cheese. Place in greased casserole. Sprinkle bread crumbs and cheese on top. Bake for about 30 minutes at 350°.
Sift together the flour, baking powder and salt. Cream the shortening and gradually add 1 1/2 cups of sugar, continuing to cream until light and fluffy. Beat in eggs, beating well. Add sifted dry ingredients, alternating with milk, beginning and ending with dry ingredients. Blend well after each addition. Cut cream cheese into 1/4-inch cubes and fold into batter along with orange peel. Turn batter into 2 greased and floured 9 x 5-inch loaf pans or 12 well-greased muffin tins. Bake at 375° for 50 to 55 minutes for loaves or 20 to 25 minutes for muffins or until golden brown.
Cool rice; spread in flat casserole dish. Parboil broccoli; arrange on top of rice. Combine mushrooms, mayonnaise and seasonings. (For thinner sauce, add 1 cup milk.) Top rice with sauce mixture. Sprinkle almonds on top. Bake 20 minutes at 350° or until bubbly. Serve immediately.
Blend together in sifter: flour, cocoa, sugar and soda. Blend in salad dressing and gradually add water to mixture. When mixed thoroughly, add vanilla. Cook 30 to 40 minutes at 350°.
Cream sugar, eggs and oleo. Add flour, meal, vanilla, coconut and pineapple. Pour into unbaked pie shell. Bake slow. Serve with whipped cream or Cool Whip.
Put small amount of oil in a large frypan. Cook green pepper and onion until tender. Remove from pan and put on the side. Cook chopped meat, then drain all fat. Return chopped meat, pepper and onion to frypan. Mix the 2 cans of tomato soup together. Pour into chopped meat and mix. Cook pasta. Drain. Return to pot. Add soup mixture and mix well.
Mix well. Bake on ungreased cookie sheet 10-15 minutes at 350 degrees.
To prepare syrup, put honey, sugar and butter in saucepan. Bring to a boil. Mix cereals and nuts in roasting pan; pour on syrup and toss. Bake at 275° for 45 minutes; stir once 1/2 way through. Remove from oven immediately and spread out on a cookie sheet or Reynolds Wrap in a thin layer to cool. Don't leave in pan or it will stick together. Store in airtight container.
Combine beef, crackers, onion, green pepper, 1 1/2 teaspoons salt, seasoning to taste and 1/2 cup of tomato sauce. Mix well. Pat into bottom and up sides of a greased 9-inch pie plate.
Toss and brown sausage. Drain. Saute pepper, onion and celery in sausage pan. Drain. Boil water and add rice and dry soup mix. Cook until tender. Mix with first 4 ingredients. Bake in casserole dish for 15 minutes.
Skin boudain and cut into slices. Microwave for 30 to 45 seconds to soften.
Sprinkle chicken with lemon juice, salt and pepper to taste. Add remaining ingredients. Add more mayonnaise if necessary until chicken barely holds together. Chill before serving.
Spray Pam in glass dish. Layer pineapple, pie filling or peach slices, cake mix, coconut and oleo. Bake 1 hour at 350°. Add pecans. Bake 15 minutes more. Cool before serving.
Mix together the sugar, salt, flour and rhubarb. Put into an ungreased 8 x 8 x 2-inch pan. Mix together the oats, cinnamon, oleo and brown sugar; sprinkle this mixture over rhubarb mixture. Bake at 350° until topping is browned and rhubarb is tender, about 35 to 45 minutes. Cool before serving, then top with Cool Whip.
Use buttered flat 8 x 8-inch pan. Combine rice, sour cream, chilies, salsa, salt and pepper. Put a layer of rice combination and about 1/2 pound Jack cheese, shredded. Finish with rice, top with grated Cheddar cheese. Bake at 325° for 1/2 hour or 300° for 45 minutes. Can be combined the day before serving and held in refrigerator for baking.
In skillet, brown bacon until crisp. Break into small pieces. Add onion and stir until almost done. Add fresh green beans with 1/3 cup water. Turn to medium heat and cook, stirring constantly. Cook for 15 to 20 minutes. Add more water, if needed. Cover and turn heat to low. Simmer for 15 to 20 minutes longer. Add salt and pepper to taste. Serve.
Wash well and thoroughly dry spinach. Tear leaves into bite-sized pieces and refrigerate. In a heavy skillet, fry the bacon until crisp. Drain on paper towel and crumble. Shake the oil, vinegar, wine, soy sauce, sugar, mustard, curry powder, salt and seasoned pepper together and pour over spinach. Add bacon and toss lightly. Top with chopped boiled eggs.
Preheat oven to 350°. In bowl, combine flour, cocoa, baking soda and salt; set aside. In bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each. Gradually add flour mixture. Stir in Treasures. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes. Allow to stand 2 minutes before removing from cookie sheets; cool completely. Makes about 2 1/2 dozen 3 inch cookies.
Wash and cut broccoli flowerets into bite-sized pieces. Add raisins, sunflower seeds and onions. Mix mayonnaise, sugar and vinegar. Pour over broccoli mixture. Mix lightly. Top with bacon bits. Serves 4 to 6.
Microwave candy on Roast - a setting that allows sugar syrup to quickly boil and blend into a candy, yet needs little watching. Mix and cook ingredients in a buttered glass mixing bowl or 4-cup glass measure. Bowl or dish must be 2 or 3 times as large as the volume of the candy ingredients so candy syrup will not boil over. Cover candy during cooking when called for in the recipe. Use a glass plate or stretch plastic wrap tautly across the bowl or glass measure; pierce plastic wrap so steam escapes during cooking. There is no need to worry that candy will scorch because microwaves cook from all sides, not just the bottom. Candy syrups are usually stirred once during cooking so heat is equalized and candy cooks smooth. Do watch candy closely because a microwave oven cooks fast. When candy is removed from oven, it should register 236° on a candy thermometer. Do not put a candy thermometer into a microwave oven or it will be damaged.
In medium bowl, combine sour cream, salsa and taco seasoning. Mix well. Serve with tortilla chips. Makes 3 cups.
Combine first 6 ingredients and form into log. Roll in chopped pecans and Parmesan cheese.
Combine all ingredients in large container, stirring well. Chill and then serve over crushed ice (2 quarts).
Combine all ingredients, reserving 1/2 of onions. Pour into casserole. Bake at 350° for 30 minutes. Top with remaining onions and bake an additional 5 minutes.
In a large bowl, mix well mayonnaise, chili sauce, relish, onion and salt. Add cabbage and raisins; toss to mix well. Makes 6 servings.
Mix dough. Chill 2 hours. Roll out and cut. Bake at 350° for 10 minutes.
Cut each biscuit into 4 pieces. Place sugar and cinnamon in plastic bag. Add biscuit pieces a few at a time and shake to coat. Place pieces into a well-greased tube or Bundt pan until all are used. Sprinkle layers with pecans, raisins or coconut. Bring brown sugar and margarine to a boil in saucepan. Pour over top of biscuits. Bake at 350° for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn top-side up to serve. Pieces can be picked apart.
Cake: Combine flour and sugar in large bowl. Heat margarine, cocoa and Coca-Cola to boiling. Pour over flour and sugar; stir well. Add buttermilk, eggs, soda, vanilla and marshmallows. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix all together. Break 1/2 stick of Ritz crackers and melted margarine (1 stick) and put on top. Bake at 375° for 35 to 45 minutes.
In large saucepan, cook onions in3 tablespoons oil until tender. Add potatoes; cover with water. Cook covered 15 minutes or until potatoes are tender. Blend in soup, milk and salt. Heat but do not boil. Serve garnished with bacon and parsley. Makes 4 servings.
Drain fruit. Add coconut and chill. Stir in sour cream just before serving.
Heat oven to 350°. Grease a square 8 x 8 x 2-inch pan. Blend butter, sugar and vanilla. Add eggs; beat with a spoon. Combine dry ingredients. Add to egg mixture. Stir in chips. Spread in pan. Bake 40 to 45 minutes (slightly less for chewy brownies) or until brownies pull away from the sides of the pan. Cool completely. Cut into squares. Yields 16 servings.
Saute onions in oleo until brown. Add mushrooms and saute for 5 minutes. Add rice and saute another 5 minutes. Dissolve bouillon cubes in water; bring to a boil. Pour over rice mixture. Cover and shut off heat.
Put everything in bowl. Beat 20 minutes with electric mixer. Set oven at 350° and put cake in cold oven. Bake 1 hour. Do not open oven! Bake in Bundt pan; do not grease or flour pan.
Double recipe if using large casserole, using 1 can of whole kernel corn and 1 can of cream-style corn.
Wash lentils in cold water. Drain. Now add lentils to cold water. Saute bacon and onions until golden brown. Stir in tomato sauce or tomatoes, add bacon and onions, potatoes and rest of ingredients, adding more water as needed during cooking. Simmer 30 to 45 minutes; add parsley.
Cook spinach according to package directions. Drain and cool it. Place in a casserole dish. Blend in sour cream and onion soup mix. Bake in 300° oven for 20 minutes.	Do not cover. Serves 4.