HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, over medium heat, melt butter. Add flour and stir until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Stir in remaining ingredients. Heat just to boiling. Serves 6.
Place graham crackers on a cookie sheet. Spread them with a layer of fudge. Cover the fudge with a layer of miniature marshmallows. Bake in a preheated oven or toaster oven at 350° for about 5 minutes or until marshmallows are golden brown. Serve with hot chocolate after building a snowman on a cold, wintery day.
Sprinkle chicken with salt and pepper; place in 12 x 8 x 2-inch baking dish. Mix well the honey, soy sauce, catsup, oil, garlic and ginger; pour over chicken and bake in preheated 400° oven, basting occasionally. Cook 45 to 60 minutes, or until chicken is tender and the sauce is caramelized.
Mix the sour cream, mayonnaise and taco seasoning together. Layer all ingredients on a large platter or tray in order given. Cover and refrigerate. Serve with plain tortilla chips.
Heat oven to 350°. Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls onto well-greased cookie sheets, pressing down ends of coconut with back of spoon. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cool on a wire rack.
Mix shortening, sugar, eggs, salt, soda, buttermilk, extract and lemon rind. Add flour, one cup at a time; beat well. Bake in greased and floured tube pan 1 hour at 350°. Cool on rack 10 minutes before removing from pan.
Combine all ingredients except pecans. Roll into a ball or log. Then roll in pecans.
Combine sugar, milk, butter and cocoa. Stir constantly over medium heat. Bring to a boil for about 2 minutes. Remove from heat and add oatmeal and peanut butter. Mix well. Drop by teaspoonfuls on wax paper until hardened.
Fry the hamburger with the onion and chili powder; drain. Salt and pepper. Heat the beans; add the chilies. Make 1 bowl lettuce and tomato salad. Shred the Cheddar cheese into a bowl. Heat the tomato sauce, Worcestershire sauce and taco sauce mix. Add a dash of salt and pepper.
Place carrots in boiling water with sugar and salt. Cover the pot with tight cover and cook until water evaporates. Brown carrots in butter. Sprinkle with parsley.
Mix all ingredients and heat in 350° oven until heated throughout and cheese is melted. Serve immediately so ingredients stay crisp and crunchy.
Combine brown sugar, oil, eggs, vanilla and buttermilk. Beat well. Stir in rhubarb, walnuts and black walnut flavoring. Sift together flour, soda, baking powder and salt. Add to the beaten mixture. Spoon into muffin tins which have been greased.
Combine. Drop by spoonful onto greased cookie sheet and bake at 350° for 12 to 15 minutes.
Note: Need 8 to 10 (7 ounce) paper or plastic cups and prehistoric decorations.
Drain tomatoes, reserving 1/3 cup liquid. In a large bowl, combine reserved tomato liquid with remaining ingredients, except cheese. On baking sheet, shape into 6 (1-inch thick) patties. Top with cheese. Bake at 375° for 20 minutes or until done.
Cream the butter and cream cheese until fluffy. Add the flour and knead until smooth. Wrap and refrigerate for at least 3 hours. Roll out dough 1/8-inch thick and cut into 2-inch squares. Place 1/4 teaspoon jam on each and fold diagonally. Press down around edges and place on cookie sheets in crescent shape. Beat together egg yolk and milk. Brush glaze onto cookie and sprinkle with chopped nuts. Bake 12 to 15 minutes or until golden. Let cool and sprinkle with powdered sugar.
Combine all ingredients in a medium sized bowl and mix well. Drop by tablespoon onto a hot, oiled griddle.
Spray a tube pan with Crisco. Cut each biscuit in three then layer them in the prepared tube pan. Combine other ingredients in a saucepan and bring to a boil. Pour over biscuits and bake in preheated 375° oven for 20 to 30 minutes.
Cook cauliflower and broccoli according to package directions; drain. Cut up any large pieces. Combine cream-style corn, drained whole corn, cheese and soup. Fold in cooked vegetables and mushrooms. Turn mix into 13 x 9-inch baking dish. Toss bread with melted butter. Sprinkle on top of casserole. Bake uncovered at 375° for 30 to 35 minutes. Let stand for 10 minutes before serving. Makes 10 to 12 servings.
Spread 1 tablespoon cream cheese on each of 6 bread slices; spread 1 1/2 teaspoons jam over cream cheese. Top with remaining slices of bread.
Cook broccoli according to package; strain off water. Mix all ingredients in a 1 1/2-quart baking dish. Top with Durkee fried onions or Cheese Nips crackers.
Saute the following: chopped onions, mushrooms and chili powder. Add the cans of diced tomatoes, pinto beans and green chilies. Spray pan with Pam. Layer the mixture with corn tortillas, sour cream and top with Cheddar cheese. Bake until nice and bubbly at 350°.
Mix flour, salt, and sugar. Cut in half of the shortening until mixture looks like coarse crumbs. Cut in remaining half of shortening until mixture is uniform, working quickly. Sprinkle ice water, about 1 tablespoon at a time, over dry portion of mixture. Stir quickly to moisten, push to side of bowl, sprinkle more ice water on another dry portion of mixture. Continue until all is moistened, adding water a few drops at a time if necessary just until mixture holds together in a ball. Divide dough in half, roll out half on floured surface until about 1/8 inch thick. Fit loosely into 9 inch pie dish.
Melt butter and add remaining ingredients. Mix until smooth. Put in 9 x 13-inch or jelly roll pan lined with wax paper. Mark before refrigerating. Makes about 2 pounds of fudge.
*Substitute egg whites for eggs and applesauce for 1/4 oil to make low calorie.
Chop vegetables. Place vegetables in wok, along with 2 tablespoons vegetable oil. Cook until vegetables are almost done. Add chicken. Cook 10 minutes. Serve with soy sauce and chow mein noodles.
Boil pineapple and sugar for 5 minutes. Stir in jello while still hot; set aside until jelled. Soften cream cheese with small amount of milk. Whip combination together. Add nuts and chill in mold.
Mix flour and shortening. Add baking soda, salt, baking powder and sugar. Dissolve yeast in warm water. Add buttermilk to yeast. Mix with other ingredients. Keep refrigerated. Use as needed.
Soften yeast in water. Combine in mixing bowl the cottage cheese, sugar, onions, butter, dill seed, salt, soda, egg and softened yeast. Add flour to make a stiff dough, beating well after each addition and cover. Let rise until double in size (50 to 60 minutes). Stir down dough. Put into well-greased 8-inch round casserole (2-quart) or large loaf pan. Let rise (30 to 40 minutes). Bake for 40 to 45 minutes until golden brown. Turn out of dish. Brush with soft oleo and sprinkle with salt.
Add yeast to warm water and sugar in small bowl and set aside. Scald milk and pour into large mixing bowl. Add slices of butter and stir (to melt). Add eggs and sugar. Stir in well, allowing mixture to cool. Add ground/chopped candied fruit, nuts and spices. Add flour as needed. Set dough aside to rise. Cover lightly. Grease pans for loaves or cookie sheets for braids and wreaths.
Cut chicken in serving pieces and place in baking dish. Mix soups and wine; pour over chicken. Cook at 325° for 2 1/2 hours. Add grapes the last 15 minutes. Serve with rice or bamboo shoots.
Microwave spinach in package for 5 to 6 minutes on High. Arrange in 1-quart dish. Layer with mushrooms, then fish in a bowl. Combine milk, flour, salt, tarragon, mixing well. Add butter.
Combine ham and cheese; add mayo and mustard. Spread 6 slices of toast with filling (filling will be very thick). Cover 6 sandwiches with 6 remaining slices of toast. Cut each diagonally into quarters. Stand, crust-side down, in buttered 9 x 13-inch dish. Beat eggs and milk and pour over sandwiches. Cover and chill overnight or at least 4 hours. Bake in slow oven (325°) for 35 minutes, or until custard sets. To serve, cut between sandwiches and lift out with cake knife. Serves 8.
Sear the cube steaks in a frying pan. Do not cook thoroughly. Mix the ingredients in a bowl and pour over the meat. Cook over a low heat while turning the meat to finish cooking and sauce thickens.
First, combine flour and sugar to form a well. Second, break eggs into the middle of the well. Add baking powder and mix with your hands, gradually incorporating all the dry ingredients with the eggs. Then add shortening and vanilla, continuing to combine dry ingredients with the wet ones. Knead dough thoroughly until smooth and elastic. Set aside. Preheat oven to 350° and lightly grease and flour cookie sheets. Roll dough into a 1-inch ball with or without filling or roll into a straight stick shape. Leave straight and cut to size desired or twist into a wreath shape. If desired, before placing in pan, roll each biscotta in damp sesame seeds to lightly cover the cookie. Bake at 350° for 25 minutes or until golden brown. Allow to cool.
Peel cucumbers. Remove seeds and cut in chunks. Cover with boiling water. Cook until transparent (about 15 minutes). Drain.
Sprinkle 1/2 teaspoon salt into a large skillet. Turn the heat to medium and add the meat, onions and garlic. Cook until meat is brown but still soft. Add tomato sauce, catsup, water and vinegar. As mixture begins to boil; add the rest of the salt, the remaining spices and herbs, the honey and chocolate. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf.
Cut liver in strips; salt and pepper to taste. Heat oil and add sliced onions; saute until golden brown. Add liver; stir well and cover. Let cook three minutes; turn slices and cook three minutes more. Sprinkle vinegar and cook 3 minutes more. Serve very hot.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Place a drinking glass in center of plate. Drop round tablespoon of mixture to form ring around glass. Just touching outer edge, smooth with spatula. Remove glass. Garnish with chopped parsley before serving. Chill.
Mix well. Wrap small pieces of mixture around green olives. Bake at 400° for 15 minutes.
Combine potatoes, water, celery, carrots, onions, parsley flakes, seasonings and bouillon. Cover and simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, stirring until well blended. Add flour mixture to hot vegetables. Cook, stirring constantly, until mixture boils and thickens. Add cheese and stir until melted. You can also add ham to this soup if you would like.
Mix all ingredients. Place in a greased 8 x 11-inch baking dish. Bake at 400° for 30 minutes or until golden brown. Let set 20 minutes before serving.
Process the roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.
Brown hamburger, onions, pepper and cubes. Drain. Add ketchup, Worcestershire, chili powder and tomato sauce. Simmer for 20 to 30 minutes. Add the cheese; simmer until it's thick. Boil spaghetti. Drain. Serve with sauce. Add a salad and garlic bread.
Saute mushrooms in butter. Add remaining ingredients and simmer until liquid is reduced somewhat. Serve warm as an appetizer or veggie side dish.
Combine sour cream, vinegar, sugar and dill weed. Add cucumbers and top with thin sliced onion. It is best made one day ahead.
Combine sugar, water and vinegar in a buttered 4-cup measure. Cover with plastic wrap. Microwave 12 to 15 minutes or until candy forms a firm ball in cold water or 240° on candy thermometer.
Use about 1 1/2 or 2 pounds fish filets (no bones), skinned and cut in pieces about 1 1/2-inch square. Set aside. Use a stew pot sized with the amount of stew to be cooked, be sure there is a cover for the pot.
Combine first 3 ingredients. Cut in margarine and add milk; knead and divide in fourths. Cut 3-inch rounds on ungreased sheet and bake at 450° for 15 minutes. Blenderize last 3 ingredients. Split round in half and spread with peach mixture.
Cook and drain carrots. Add preserves and butter. Cook and stir to glaze. Toss with parsley.
Cook asparagus according to package directions; drain well. Melt butter in saucepan over low heat. Stir in flour and seasonings. Slowly add milk and water. Cook until mixture thickens, stirring constantly. Arrange half of asparagus in buttered 2-quart baking dish. Place half of eggs, cheese and sauce over asparagus. Repeat layers. Combine butter and bread cubes; sprinkle over top of casserole. Bake in moderate oven (350°) for 20 minutes. Makes 6 servings.
Brown all ingredients together until tender. Place mixture into mushroom caps. Place on cookie sheet. Bake at 350° for 15 minutes, or until mushrooms are tender. Serve warm.
In a Cuisinart or food processor, combine cranberries, oranges, apples and pecans. After finely chopped in food processor, add sugar and mix well. Leave in the refrigerator for flavors to emulsify overnight.
Butter a 9-inch spring pan and sprinkle with graham cracker crumbs. Cream the cream cheese, egg yolks, vanilla and white sugar. Beat until stiff the egg yolks and gradually add 3/4 cup white sugar. Fold two mixtures together. Put in spring pan. Bake for 40 minutes at 340°, then pull out of oven. Top with 1 cup sour cream with 3 tablespoons sugar mixed in. The sour cream mixture can set out when cheese cake is baking to warm up so it isn't so cold when you put on hot cheese cake. Bake the cheese cake at 450° for just 5 minutes, then turn oven off and jar door of oven open and let cheese cake in oven to cool at least 1 hour. Cheese cake should be refrigerated and will keep good for at least 1 week in refrigerator. Top with strawberries, raspberries, blueberries, etc.
Soften 1 cup of butter and cream cheese. Blend in flour and 1/2 tsp. salt and form a large ball. Chill pastry overnight.
Combine all ingredients; mix well. Pour into a greased 8 x 8 x 2-inch pan. Bake at 350° for 25 minutes. Do not overbake. Let cool and cut into squares. If desired sprinkle with confectioners sugar. Makes 2 1/2 dozen squares.
Wash cucumbers. Cover them with boiling water. Let stand for 24 hours, then drain. Repeat this each day for 4 days, using fresh water every time. On the fifth day, cut cucumbers about 1/4-inch thick. Combine vinegar, sugar, salt and spices. Bring liquid to a boil and pour over the sliced cucumbers. Let stand for 24 hours. Repeat on the 6th day. Heat the same liquid. On the last day, strain the syrup and heat the liquid again. Add green or red food coloring, if desired. Add cucumbers and bring to boiling point. Pack in jars and seal.
Cover and cook over low heat (stir occasionally) about 30 minutes until crisp-tender. Serves 4 to 6. It's delicious.
Mix first three ingredients together, then roll into ball and over nuts. For best results let cheese set out for an hour.
Bring water, vinegar and salt to a boil. Pour over jars of packed small okra (jars and okra must be hot). Add to each jar a pod of hot red pepper and a clove of garlic. All of this must be very hot in order for the seals to pop close.
Mix all together, put into a 2 1/2-quart casserole dish; bake at least 1 hour (maybe 1 1/2 hours) at 350°, or until potatoes are tender.
Put all ingredients in a pot altogether under low heat. Stir until it is dark brown. (Be careful not to burn). When dark brown, pour 2 cups boiling water and stir until it becomes a smooth mixture.
Roll crackers into fine crumbs. Mix with salt and baking powder. Add fruit and nuts. Beat eggs and sugar; add the 2 mixtures together. Blend thoroughly. Spread into a 7 x 11-inch well greased shallow pan. Bake 20 to 25 minutes; cut into bars. Sprinkle with powdered sugar. These will keep weeks in a tightly covered can. I always put a teaspoon of rum flavoring in mix.
Peel, core and slice apples in a mixing bowl. Mix sugar, cinnamon, nutmeg, flour and salt with apples. Mix well. Let stand 20 minutes. Sprinkle 1/4 cup pecans in bottom of pie shell and cover with apple mixture. Mix melted butter, flour, brown sugar, cinnamon and chopped pecans. Mix well; cover apple mixture with this mixture. Bake 50 to 60 minutes at 350°. Serve plain or with whipped cream or ice cream.
Prepare the number of servings of potatoes needed according to package directions. Spread mashed potatoes in 2-quart casserole. Top with sour cream, cheese, bacon and onions. Potatoes may be covered and refrigerated up to 24 hours. Bake, uncovered, at 350° approximately 30 minutes.
Slice unpeeled cucumbers and onions 1/8-inch thick. Also slice onions 1/8-inch thick and mix with remaining ingredients and bring to boil (but don't boil). Pour into jars and seal.
Saute first 4 ingredients in oil. Add tomatoes, pepperoni, beef stock and basil. Heat through for 20 to 30 minutes on a low simmer. When ready to serve, ladle into bowls, sprinkle with 1/4 cup shredded cheese and heat in microwave until cheese melts.
Mix all ingredients together in large bowl with hands. Chill 1 hour and then form into 1-inch balls. Place on greased cookie sheet. Bake at 350° for 30 minutes. Yield: 6 to 7 dozen. Freezes well. Place on cookie sheet and freeze before baking.
In a large bowl, combine oats, flours, sugar, baking powder, soda and salt. In another bowl, combine the egg, buttermilk, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupful onto a hot griddle that has been coated with nonstick cooking spray. Turn when bubbles form on top. Cook until second side is golden brown.
Shred beef or ham in food processor. Mix cream cheese, onion, Accent and Worcestershire sauce well. Add beef (reserve small amount) and mix well. Shape into 2 cheese balls and roll in remaining beef to coat. Wrap in wax paper and aluminum foil and refrigerate.
In a small bowl beat together cream cheese, sour cream, oregano and garlic powder. Put in a 9 to 10-inch pie pan. Spread pizza sauce over top. Sprinkle with pepperoni, green onions and green pepper. Bake at 350° for 10 minutes. Top with cheese. Bake additional 5 minutes or until cheese melts. Serve hot with tortilla chips. Serves 12.
Prepare mushrooms and set aside. In a saucepan, combine oil, onion and mushroom stems and cook until onion is tender. Add salami, Cheez Whiz and catsup and cook until mixture is smooth. Stuff mushroom caps and bake 8 minutes at 425°.
Melt oleo in 2-quart casserole. Mix sugar, flour and milk. Pour over	melted	oleo; do not stir. Put fruit over batter; do not stir. Bake at 350° for 30 to 45 minutes.
Mix eggs together. Pour into a medium saucepan. Add lunch meat, cheese and onions. Pour picante sauce in. Add salt and pepper to taste.
Combine rhubarb, sugar and 1/2 cup water in saucepan and cook, covered, until soft. Cool. Dissolve gelatin in 1 cup boiling water. Chill and add to rhubarb. Add pineapple, apples and nutmeats. Chill and serve.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 1/2 minute. Beat on medium speed 3 minutes. Spread in pan. Bake about 50 minutes. Test center with wooden pick. Cool 10 minutes. Remove from pan and cool completely. Drizzle with Brown Butter Glaze.
Cover bottom of 11 x 15-inch pan with graham cracker crumbs. Slice bananas over crumbs. Slice ice cream 1/2-inch thick. Place slices over bananas. Sprinkle with nuts. Place in freezer until firm.
Roll out two biscuits together on floured surface, to form a 5-inch circle. In a skillet, brown the ground beef and drain. Add cabbage, carrots, water, salt, caraway seed and pepper. Cook until the cabbage and carrots are soft. Place about 3 tablespoons of this mixture in the middle of the circles of dough. Fold the dough towards the center to cover the mixture and form a ball. Put the balls, with pinched edges down, on a cookie sheet. Bake at 350° for 20 minutes or until golden brown.
In a heavy saucepan, boil rapidly the dates, milk or cream and sugar for 20 minutes or until dates are dissolved, stirring frequently to get the dates well mixed. Cook until mixture reaches soft boil stage. Remove from fire and add margarine, vanilla and chopped pecans. Cool. Beat until mixture is stiff enough to knead as you would a soft dough. Anchor a clean, damp dish or pastry cloth over a bread board. Finish kneading to have an easily handled fondant-like mixture. Roll in long, thin rolls in waxed paper and put into the fridge to harden. Cut in small pieces for serving.
While rice is cooking, put broccoli in pan with oleo. Set to simmer. When rice is done, measure four cups. Put Cheez Whiz in rice, then stir in cream of chicken soup and sour cream. Mix well and put into baking dish. Spoon mixture over broccoli and with fork, gently fold in (not too much mixing). Bake until heated through and bubbly. No salt is needed. French fried onion rings can be added to top of dish before baking.
Cook first 3 ingredients until it comes to a boil, then cook, stirring constantly, for 5 minutes. Add the rest of the ingredients. Beat until creamy. Pour into 9 x 13-inch buttered pan. Cut into squares and enjoy.
Boil 6 cups water with 4 cups sugar. Let cool, then add remaining ingredients. Freeze. Put couple scoops in a glass and cover with 7-Up or ginger ale.
Pour about 1/2 cup milk into each of 4 small cups or glasses. Add several drops of red, green, yellow and blue food coloring to each cup; make it brightly colored. Using a small, clean paint brush, "paint" a monster face on slices of bread (white bread works best). Toast bread slices, butter lightly and munch your monster!
Combine cocoa and sugar, leaving no lumps. Mix in all other ingredients. Pour into an unbaked 9-inch deep-dish shell. Bake at 350° for 45 minutes or until set. Middle may be slightly shaky. Do not overcook!
Blend soup and milk together. Stir in chicken, rice and cheese. Fold in peas. Sprinkle with paprika for color. Put in casserole dish. Bake 25 minutes at 375°.
Bring water and salt to boil. Add zucchini or squash; cook 5 to 10 minutes until squash is tender, but not mushy. Drain. Combine soup, sour cream and carrots. Fold in squash and onion. Combine stuffing and butter together. In a 12 x 7-inch pan, put half of stuffing mixture, then put squash mixture on top of the stuffing. Cover with remaining stuffing. Bake at 350° for 30 minutes.
Mix the yeast with the warm water; mix in the butter and sugar. Add the flour. Add the beaten egg and beat well. Store in a large, covered bowl in your refrigerator. Drop by spoonfuls into muffin pan. Bake at 350° until lightly browned.
In a bowl, toss cooked macaroni and butter. In a 2-quart casserole dish, alternate a layer of macaroni and a layer of cheese, ending with cheese on top. Whip together milk and egg. Pour over top layer of macaroni and cheese. Cook in a 400° oven for 30 minutes.
In a bowl, combine ham, pork, bread crumbs, eggs and pepper and mix well. Chill. Form into 10 balls; set aside.
Cream sugar, oil, butter and eggs. Mix in other ingredients. Batter is real stiff. Bake in tube pan at 375 degrees for 1 hour and 10 minutes.
Cut a cross in stem end of each sprout for more even cooking. Cook in boiling water to cover for 5 to 10 minutes or until crisp-tender. Drain well. In deep skillet over low heat, stir sugar and butter until sugar dissolves. Add Brussels sprouts and pecans; toss until well glazed. Serve hot. Makes 8 servings.
In medium size mixing bowl, combine bran cereal, egg, milk and pepper. Mix well. Let stand about 5 minutes or until cereal is softened. Add ground beef and cheese, mixing until well combined. Shape into 1-inch meat balls. Place in single layer in greased, shallow baking pan. Bake at 400° for about 10 minutes or until browned. Remove from oven and immediately loosen meat balls from pan. Serve with Savory Onion Sauce over noodles, if desired. Yield: About 2 1/2 dozen meat balls, 6 servings. Per serving: (without sauce) 160 calories; 2.3 gr fiber.