HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the stuffing mix and water in a mixing bowl. Remove the stems from the mushrooms. Chop stems. Cook the mushroom caps in 3 tablespoons of margarine, lightly browning in a skillet. Remove and place in a shallow baking dish. In the skillet, stir and cook the mushroom stems and peppers until tender. Stir into the stuffing in the bowl. Spoon the stuffing mixture into the mushroom caps. Drip the tops with the remaining margarine. Heat under the broiler for five minutes.
Because most boxed cereals have preservatives, I began making granola. Vary the fruits and nuts each time for interesting flavors.
Blend lettuce, bouillon cubes and water in blender until smooth. In saucepan, melt butter; add onion and cook until tender. Remove onion from pan. To butter in pan, add cornstarch, salt, pepper and nutmeg. Mix well. Remove from heat; gradually stir in milk, keeping smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and boils for 1 minute. Stir in lettuce mixture. Add cooked onion and heat to serving temperature. Serves 4 to 6.
Important: Place apples and sugar in bowl; mix well and let set for 1 hour.
Cream shortening, margarine and sugar. Add egg yolks, one at a time, and beat well. Add flour, buttermilk and soda; mix well. Add coconut and nuts. Beat egg whites and fold into mixture. Bake at 350° for 30 minutes.
Combine all ingredients in a large mixing bowl. Form mixture into patties; layer the patties in foil and refrigerate to firm up. Broil, grill or bake to desired doneness. You can also add your favorite seasonings or barbecue sauce.
Preheat oven to 350°. Spray 2 loaf pans with vegetable spray. Beat together sugar, oil and eggs. In a separate bowl stir together dry ingredients. Add dry mixture to batter and mix just until blended. Stir vanilla, apples and pecans into batter. Pour batter into prepared loaf pans. Bake 1 hour or until inserted knife comes out clean. Yields 2 loaves.
Mix cheese, milk and chicken together. Roll out the crescent rolls; flat-tear into 4 sections. Spoon chicken mixture onto one section. Fold over to make a turnover. Bake in oven at 350° for 10 to 12 minutes or until rolls brown.
Preheat oven to 325°. In a medium bowl, cream butter with an electric mixer set at medium speed. Add sugar and beat until smooth. Add egg yolks and vanilla, beat at medium speed until light and fluffy. Add the flour and blend at low speed until thoroughly combined.
Mix butter, sugar, milk and cocoa together in pan. Heat until mixture comes to a boil, stirring constantly. Let boil for 2 minutes, then add the peanut butter and oats. Drop by spoonfuls on wax paper. Let cool for 15 minutes. Makes 2 to 3 dozen.
Brown meat and onions. Add seasonings and vegetables. Cook until heated thoroughly. To serve, put Frito's in bottom of bowl. Add soup; sprinkle with grated Cheddar cheese.
Cook grits according to package directions. Add cheese, butter, and garlic salt; stir until cheese and butter are melted. In a measuring cup, beat egg; add milk to measure 1/2 cup. Stir into grits. Pour into a greased 1 to 1-1/2 qt baking dish. Bake, uncovered at 350 degrees for 10-25 minutes or until bubbly around the edges. Sprinkle with additional cheese if desired. Yield: 4-6 servings.
Mix pretzels, sugar and melted margarine. Spread in a 9-inch pie plate. Press mixture onto bottom and up sides of pie plate. Refrigerate. Mix condensed milk, strawberries and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour into crust. Freeze 6 hours or overnight until firm. Let stand at room temperature for 15 minutes or until pie can be easily cut. Makes 8 servings.
Slice carrots into 1/2-inch slices. Cook until tender crisp. Drain and cool. Chop peppers and onion, then add to cooled carrots. Mix together tomato soup, vegetable oil, vinegar, salt and sugar; pour over carrots and set for 48 hours. Will keep indefinitely in refrigerator.
Brown beef with onion, garlic, drain. Add stewed tomatoes and the rest of the ingredients. Cook 1 hour.
Brown ground beef and onion; drain. Add all but Doritos. Mix thoroughly and add 3/4 of the Doritos. Mix again. Spread into 9 x 13 pan; add remaining Doritos to top. Bake 15 minutes at 350°.
Bake pie shell and have ready. Combine sugar and flour. Add egg yolks, water and vanilla. Cook until thick. Add any type flavoring of your choice. Pour into pie shell.
Drain pineapple and mix all ingredients in large bowl. Chill to set up.
Combine all ingredients in mixing bowl. Work together until smooth. Roll out dough to 1/4-inch thickness. Cut cookies. Bake at 400° for 8 to 10 minutes.
Cream 2 tablespoons sugar and margarine; add crushed pretzels. Mix well, then press into 9 x 14-inch Pyrex pan. Bake at 350° for 10 minutes. Cool completely. Combine cream cheese and 1 cup sugar until smooth; fold in Cool Whip. Spread over pretzel crust. Chill. Dissolve Jell-O in 2 cups boiling water. Add 1/2 cup cold water. Stir in strawberries. Chill until partially set. Spread over cream cheese. Chill until firm. Serves 20 to 24.
Thoroughly mix gelatin, 1/2 cup sugar, and salt in a saucepan. Beat together egg yolks, lime juice and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form: gradually add 1/2 cup sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled pastry shell, chill till firm. Spread with more whipped cream, edge with grated pistachio nuts.
Mix first 7 ingredients together. Spray large casserole dish with Pam. Put mix in dish and sprinkle with topping.
Mix all ingredients together; chill. Just before serving, cut a large opening in center of round bread and fill with the dip. Center bread on tray and surround with cubes of bread for dipping. *Fat free or fat reduced works well also.
After baking, let cake cool, then crumble into a punch bowl or large glass bowl. Top with pineapple and juice. Top that with vanilla pudding. Top that with pie filling. Top that with Cool Whip or whipped cream.
Toss together all ingredients and cover (not too tightly). Let stand for 12 hours, more or less, for flavor to blend. Use as a salad or on top of angel food cake. (I use juices to make jello salad or dessert, or it may be used in punch.)
Combine all ingredients in a nonreactive bowl and allow to marinate for at least 2 hours before serving. Taste and adjust seasonings with salt and additional lime juice. Makes 2 1/2 cups.
Flour and brown beef cubes in skillet, then add all in large pot and cook on medium heat for 2 1/2 to 3 hours.
Heat soup until hot. Add sour cream and chicken. Mix and keep warm. Soften tortillas in salad oil or dip in hot water. Fill with cheese, sour cream and chicken mixture and onion. Roll. Repeat until all tortillas are filled and placed in casserole dish. Pour leftover mixture over top and sprinkle with cheese. Bake at 300° for 30 minutes.
Roll dough on a lightly floured surface to a 14 x 8-inch rectangle. Brush surface of dough with 2 tablespoons melted butter. Combine 1/2 cup sugar and next 4 ingredients in a small bowl; sprinkle over dough, leaving a 1/2-inch border on all sides. Starting with long side, roll up jelly roll fashion. Pinch seam to seal (do not seal ends). Cut roll into 12 slices; place cut side down in a lightly greased 9-inch square pan. Brush with remaining butter. Cover and refrigerate 8 hours. Remove pan from refrigerator and let rolls rise in a warm place (85°), free from drafts, 50 minutes or until doubled in bulk. Bake rolls at 350° for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over warm rolls. Yields 1 dozen.
Mix butter, molasses, raisins and crumbs by hand until well blended. Pinch off pieces the size of a large olive and wrap each piece around a pecan half. Roll 30 in sugar, the rest in coconut. Makes 60 sugarplums.
Boil potatoes in jackets 20 minutes. Remove from water and bake until soft. Split, scrape out carefully and cream with butter, hot milk, salt and pepper to taste. Replace in shells and cover with grated cheese. Place in hot oven until cheese melts slightly. Serve hot.
Mix all ingredients except chicken. Marinate chicken pieces about 1 hour. Barbecue or bake at 400° about 50 minutes. Baste while cooking.
Heat oven to 350°. Grease an 8 x 4-inch pan. Combine all ingredients and mix until just moistened. Pour into pan and bake 70 to 80 minutes. Cool 15 minutes in pan, then remove. Store in refrigerator.
In a 9 x 13-inch pan, layer graham crackers (do not crush); cover bottom of pan evenly. Make sure they are tightly sealed; set aside. Follow instructions on boxes of pudding, except use 3 cups of milk instead of 4. Stir in Cool Whip. Spread half the mixture over the crackers. Top with another layer of crackers. Spread other half of pudding mixture over the crackers. Add a third layer of crackers (create a tight "lid"). Spread chocolate frosting over the top. Chill for at least 12 hours.
Combine all ingredients and simmer for 10 minutes. (Taste. May need a little longer.) Remove cinnamon and cloves. Serve warm in punch cups. Great for Christmas. Makes 1 1/2 gallons.
Brown spareribs in a large pot over medium flame, about 2 minutes. Add remaining ingredients. Cover and bring to a boil. Cook over medium heat for about 20 minutes or until tender. Makes 4 to 6 servings.
Wash and cut off tough ends of asparagus. Cut spears in about 1-inch pieces. Boil or steam until tender. When asparagus is done, make 2 slices of toast. Cut into bite size pieces. Melt margarine and pour over asparagus and toast. Mix and serve hot.
Combine all ingredients and mix with mixer until well blended. Sprinkle in sugar. Bake in greased and floured pan in 300° oven for 1 hour.
Preheat oven to 400°. Mix flour, shortening, 1 1/2 tablespoons sugar and salt like pie crust. Put 1 egg yolk in cup. Add enough milk to make 1/2 cup and add to flour mixture. Roll out half and put on large cookie sheet with sides. Put cornflake crumbs over dough. Put peeled and sliced apples on dough. Put 1 cup sugar and cinnamon over apples. Roll out rest of dough and put over apples. Beat 1 egg white and spread over top crust. Bake 1 hour.
Cream butter and sugar until smooth. Add eggs, one at a time, and beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl, add dates, chopped orange slices and nuts; stir to coat each piece. Add flour mixture and coconut to creamed mixture. Mix with hands. Place in greased and floured tube pan. Bake in preheated oven 225° to 250° for 2 1/2 hours to 3 hours.
Cream butter and margarine with sugar. Add eggs, one at a time. Beat well after each addition. Add flour, salt and baking powder. Beat well. Mix milk, vanilla and cocoa. Pour into tube pan. Bake at 325° for 1 hour and 30 minutes.
Make roux with oil and flour. Add chopped onion, pepper and celery and saute until tender. Add tomato sauce, tomato paste, ketchup, barbecue sauce, sugar and Tony's. Cook 30 minutes, stirring occasionally. If sauce becomes too thick; add water as needed. Add chicken and cook 45 minutes. Serve over spaghetti.
Spread asparagus in a baking dish. Cover with mushroom soup. Sprinkle crushed potato chips over soup. Top with cheese. Bake 20 to 30 minutes at 350°.
Combine peanut butter and butter, beat until smooth. Add sugar, eggs and vanilla, beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate bits. Spread in 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until edges begin to brown. Sprinkle with remaining chocolate bits and let stand 5 minutes until bits become shiny and soft. Spread chocolate evenly over top. Cool. Cut in 1 1/2-inch bars.
Combine red and green peppers, onion and jalapeno pepper in a Dutch oven; add boiling water to cover pepper mixture. Let stand 5 minutes; drain. Combine vinegar, sugar and salt, stirring well. Pour over pepper mixture. Bring mixture to a boil over medium heat; boil 5 minutes, stirring occasionally. Chill. Serve with fish. Yield: 1 quart.
In blender or food processor, blend garlic, lime juice, mustard, mint, sugar and salt until smooth. Add oil slowly and blend until emulsified.
In a blender container, combine strawberries with champagne or for food processor, combine half the ingredients at a time. Cover and blend or process until smooth. Cover and chill for several hours or overnight. Makes 4 cups. Excellent when served over angel food cake or vanilla ice cream.
Heat oven to 350°. Stir all filling ingredients in a large bowl until well blended. Pour into pie shell and bake 50 to 60 minutes until top and crust are golden and a pick inserted in center comes out clean, but oily (filling may still be jiggly in the center). Cool completely on wire rack.
Melt jelly; add sauce. Mix and add sausage. Put in crock-pot and serve warm.
Dissolve yeast in lukewarm water. Add salt and sugar. Stir until dissolved. Add flour and knead for 5 minutes. Form into 15 to 16 balls. Immediately roll dough balls between hands to form 16 to 18-inch strips. Do not let the dough raise at any time! Wrap into pretzel form. Combine egg yolk with 1 teaspoon of water. Brush onto pretzel top. Sprinkle with coarse salt. Bake at 425° for 15 minutes.
Mix all ingredients. Freeze in small electric ice cream freezer or ice cube trays. If using ice cube trays, partially freeze. Beat with electric mixer until smooth and return to freezer. Freeze until firm. Serves 2.
Cut tops off green peppers; take seeds out and wash in cold water. Drain. Brown hamburger with onions. Add tomatoes, bread crumbs, oregano, salt and pepper. Mix well and stuff peppers. Set peppers upright in a casserole dish; pour juice over tops of peppers. Cover and bake at 350° for 45 minutes. Take out and sprinkle with Parmesan cheese; bake 5 minutes more.
Dissolve jello in 1 cup hot water and finish second cup with pineapple juice. Place in refrigerator until slightly set. Add mayonnaise to jello mixture and whip. Fold in pineapple, pecans and cheese. Then fold in Dream Whip (prepared to package directions). Pour into mold or dish and refrigerate for at least 3 hours before serving.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into greased and floured cake pans. Bake until done. Spread frosting on cake and sprinkle with remaining nuts.
Cook venison in the oil until it loses pink color, about 5 minutes. Add onion, green pepper, garlic and celery. Cook and stir for 3 minutes. Add mushrooms and cook another minute. Mix 1/2 cup water and soy sauce and add. Cover and cook about 3 minutes more and add pea pods and tomatoes. Cook another 3 minutes. Mix cornstarch and 2 tablespoons water. Add and cook until thickened. May need more water.
Mix brown sugar and cornstarch; add hot water. Cook until clear and thickened. Add vanilla, lemon or both to flavor sauce.
Prepare pudding according to package directions. Mix in Cool Whip. Line a 9 x 13-inch pan with graham crackers. Spoon in one-half of the pudding mixture. Place a second layer of graham crackers on top and then add the rest of the pudding mixture. Top with a third layer of graham crackers. Chill until firm. Frost with a can of chocolate frosting. Refrigerate until ready to serve.
Beat eggs until thick. Gradually add sugar and vanilla. Beat constantly. Sift flour, baking powder, and salt; add to first mixture and beat. Heat milk and butter to boiling point and dump all at once to first mixture. Bake mixture in sheet pan at 350° for 30 minutes.
Pop the corn; sort out unpopped kernels. Combine brown sugar, margarine, corn syrup and salt. Boil for 5 minutes. Stir in flavorings and soda. Pour immediately over popped corn.
Mix together the mayonnaise, white vinegar, Eagle Brand milk and sugar. Add the cooked rotini, green pepper, carrots and onion. Stir together and allow to set overnight. Mixture will thicken. Stir before serving.
Combine all ingredients together in a large bowl, mixing well. Roll into balls. Bake on an ungreased cookie sheet at 400°.
Heat oven to 350°. Mix all ingredients in an ungreased oblong pan (13 x 9 x 2-inches) with a fork, scraping corners frequently, until moistened. Stir batter vigorously with fork for 1 minute. Scrape sides of pan with a rubber spatula. Spread batter evenly in the pan. Bake until top springs back, 35 to 40 minutes. Cool. Store loosely covered in refrigerator.
Melt together, putting baking powder in last. Roll in cracker crumbs or flour. Saute in butter.
Prepare rice according to package directions. In 12-inch skillet heat 1 tablespoon oil over medium heat. Add carrots and cook about 2 minutes, stirring often. Add snow peas and scallions; cook and stir 3 more minutes, until vegetables are crisp-tender. Use slotted spoon to move vegetables to bowl. Add remaining tablespoon oil to skillet and heat on medium heat. Add chicken breast and cook until lightly brown on each side and cooked through. Move chicken to serving platter and keep warm. To skillet add garlic and ginger. Cook and stir over medium heat 1 to 2 minutes. In small bowl stir water into cornstarch to blend. Add orange juice and grated peel. Add to skillet along with soy sauce. Bring to boil stirring; reduce heat. Cook about 2 more minutes, until sauce is slightly thickened. Return vegetables and chicken to skillet and cook with sauce until heated. Spoon rice around vegetables and chicken to serve. Pour any remaining sauce over chicken.
Stew the chicken and pick the meat off the bones. Mix undiluted soup and mayonnaise until blended; stir in curry powder. Cook frozen vegetables according to package directions, drain and mix together. Layer vegetables, then chicken, then sauce. Repeat. Top with crumbled potato chips and grated cheese. Bake covered at 350° for 30 minutes. Remove lid and cook an additional 10 minutes to brown top.
Beat eggs until foamy. Beat in flour and both sugars. Blend in cooled butter. Stir in chocolate bits. Pour into pie shell and bake 1 hour at 325°. Preheat oven.
Place popcorn into two 13 x 9-inch baking pans. Drizzle with melted butter. Combine garlic salt and onion salt; sprinkle over popcorn. Top with cheese. Bake at 300° for 5 to 10 minutes. Serve immediately. Yields 4 quarts.
Preheat oven to 375°. Combine sour cream, sugar, flour, salt, almond extract and eggs; beat well. Pour into pie shell and bake for 30 minutes. Spread filling over hot pie. Chill. Spread whip cream over pie.
Combine first 7 ingredients in a large bowl. Beat at medium speed of an electric mixer until well blended. Combine flour and next three ingredients. Stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and cool completely on wire rack. Yields 14 servings. Serving Size: 1 slice.
Cook sausage until brown and crumbly; drain well. Line bottom of a 13 x 9-inch baking dish with crescent rolls. Press seams together. Sprinkle with sausage and cheese. Combine rest of ingredients; beat well. Pour over sausage. Bake in a 425° oven for 15 minutes or until set. (Can let stand overnight in the refrigerator, then add combined mixture and bake for 25 minutes.) Let set 5 minutes. Cut and serve. Serves 5 or 6.
Wash cranberries and grind. Peel oranges, saving 1/2 rind of 1 orange. Grind oranges and 1/2 rind. Grind apples. Mix jello with 1 cup boiling water. Mix all ingredients together with 2 1/2 cups of sugar. Refrigerate 24°, stirring occasionally. Consistency should be thick. Serve chilled.
Marinate the venison in a marinade prepared by cooking onions in white wine, garlic, peppercorns, nutmeg and thyme to taste. When cooled, add the venison and let stand 24 hours.
Cut tips from 5 pounds chicken wings. Save tips for soup. Put wings in slow cooker. Combine above ingredients. Pour over wings. Cover and cook 6 to 8 hours on low. Makes 6 to 8 servings.
Mix all together in a baking dish, uncovered. Bake 1 hour at 350°. Ready when edges are brown.
Mix first 5 ingredients with mixer at medium speed until blended. Mix in next 3 ingredients; then fold in chips. Drop 2-inches apart on greased cookie sheets by tablespoonfuls. Bake at 350° until cookies puff up, then collaspe, about 8 minutes.
Preheat oven to 350°. In a large casserole dish, place the cooked broccoli in a layer. Place diced chicken on top. Next, spread diced onions.
Mix together cake mix, butter and 1/3 cup evaporated milk. Spread half of this in lightly greased 9 x 13-inch pan. Bake at 350° for 8 minutes. Sprinkle chocolate chips and nuts on top immediately after removing from oven. Melt caramels with remaining evaporated milk and drizzle over chips and nuts. Crumble and put remaining cake mixture on top (may not be crumbly, but just put blobs of it over the entire top and spread with a spoon). Bake another 20 minutes at 350°.
Brown seasoned meat and onions. Add chili and place in greased baking dish. Layer meat mixture, then crushed Fritos. Repeat layers. Top with grated cheese. Bake in a 350° oven for about 15 minutes.
Preheat oven to 350°. Mix yogurt, cottage cheese and onions.
Mix butter, sugar and eggs and stir in Bisquick. Gently fold in nuts, dates and cherries. Spread dough in greased oblong pan. Heat oven to 350° and bake in 13 x 9 x 2-inch pan.
Simmer potatoes, carrots, celery and water for 20 minutes, then add broccoli and cauliflower. Cook another 6 minutes. Melt together Velveeta cheese and chicken soup. Add to veggies. Heat; do not boil. Serves 8.
Grind cranberries, then add sugar and let cook. Make jello as directed; chill and add chopped fruits, nuts and sugar when jello is partially jelled.
Mix all ingredients and pour over meat and soak overnight. Use for kabobs, chuck steak or round steak. Grill.
Mix, leaving fruit uncut. Cream butter and sugar and eggs. Add flour. Dredge fruit and nuts. Bake in greased tube (10-inch) or two (10-inch) pans. Line pans with greased brown paper. Baste with brandy or sherry. Leave out 2 to 3 days before storing. Store in covered container. Ready in 1 to 2 weeks.
Prepare the devil's food cake. Cook the marshmallows, orange juice and ginger ale until marshmallows melt. When cold, whip the heavy cream and add above mixture to cream. Cover cake with same; leave in refrigerator overnight.
Preheat oven to 375°. Place potatoes in 1-quart casserole. Top with beans. Stir together orange juice, olive oil, sage, garlic, salt and cloves. Pour juice mixture over sweet potatoes and beans. Place in oven and cook, stirring 2 or 3 times until potatoes are tender, 70 to 90 minutes. Allow dish to cool for 5 minutes before serving.
With mixer, blend first seven ingredients. Chop shrimp and add to mixture. Refrigerate. Remove 30 minutes before serving with crackers.
Crush crackers and save 1/3 cup. Melt 1 stick oleo in 9 x 13-inch pan; add crackers; mix and pat into pan. Mix ice cream, pudding and milk and pour over crackers. Put in refrigerator, not freezer, until it sets. Spread with a layer of Cool Whip and sprinkle 1/3 cup crushed crackers on top. Refrigerate.
Bake cake as directed. Mix Jell-O, pop and hot water together; pierce holes with round toothpick all over cake and pour Jell-O mixture over cake. Refrigerate until cool. Mix pudding as directed and add Cool Whip. Spread over top of cake and refrigerate.
Spray a 2-quart saucepan with nonstick cooking spray; heat until hot. Cook and stir onion and garlic in saucepan over medium heat until onion is tender. Stir in remaining ingredients except fettuccine. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly.
Cream shortening; add egg. Sift dry ingredients together, except soda. Add soda to applesauce; mix well. Add applesauce and jam to creamed mixture. Add dry ingredients; mix well and add raisins and nuts. Bake 1 hour at 325°.