HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1 1/2-quart casserole, combine onion and margarine or butter. Cook, covered, on 100% power (High) for 1 1/2 to 2 1/2 minutes or until onion is tender, stirring once. Stir in cornstarch and pepper. Add milk and Worcestershire sauce. Cook, uncovered, for 2 to 4 1/2 minutes or until slightly thickened and bubbly, stirring every minute or so. (Mixture may appear curdled.) Stir in all remaining ingredients, stirring every minute or so. Serve with crackers, chips or vegetables.
Mix cheese, bread and flour. Add cooked and drained sausage. Put in large casserole dish. Beat eggs; add milk, salt and pepper. Pour mixture over ingredients in casserole. Let stand overnight in refrigerator.
Peel, pit and mash avocados in a medium bowl with lemon juice, salt and	pepper. Combine sour cream, mayonnaise and taco seasoning mix.
Beat eggs, vanilla, sweetener and milk in bowl. Dip bread until egg and milk are absorbed. Place in nonstick coated skillet. Brown on both sides. Serve with syrup.
Cook butter and marshmallow cream over hot water until syrupy. Add vanilla and heat thoroughly. Put Rice Krispies in greased large bowl and pour marshmallow mixture over the top, stirring briskly. Press into greased shallow pan. Cut into squares when cool. I use a 9 x 13-inch pan!
Cream oleo and sugar. Add eggs, flour, meal, coconut, vanilla and pineapple; mix well. Pour into a deep dish pie crust. Bake at 350° for 1 hour.
Combine meat, oatmeal, milk, onion flakes, salt and pepper. Mix well; shape into 8 large meat balls and place in 2-quart casserole. Combine catsup, vinegar, water and sugar; pour over meat balls. Bake at 350° for 1 1/2 hours. Makes 8 servings. Double recipe if you'd like and bake in 13 x 9 x 2-inch pan.
Brown sausage. Saute pepper, onion, garlic and zucchini with sausage. Put 1/2 of mixture in large casserole and add a layer of hot pepper cheese. Repeat the 2 layers. Top with sliced fresh mushrooms, if desired. Cook 1 hour at 350° covered then cook 1/2 hour uncovered or until juice cooks out.
Mix thoroughly 1/2 can soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly in 9-inch baking dish. Bake at 350° for 25 minutes, spoon off fat. Frost with potatoes. Top with remaining soup and cheese. Bake 10 minutes or until cheese is slightly browned.
Spread 20 chips with bean dip and cheese on top. Cook on High in microwave 1 to 2 minutes or until cheese is melted.
Mix sugar, flour, eggs, milk, vanilla and salt. Heat until thick. Gently stir in banana slices. Pour in bowl and top with vanilla wafers.
Preheat oven to 350°. Place roast in roasting pan or Dutch oven; pour catsup over it, then the cola. Cover pan, cook in oven for 3 to 4 hours; depending on size of roast.
Mix all ingredients using 1 tablespoon of lime at a time to taste. Makes 2 1/2 cups.
Cream together butter, sugar, vanilla and salt until light and fluffy. Add flour and almonds; mix well. Use a teaspoon of dough to roll around each candied cherry, shaping into balls. Place on baking sheet. Bake in 325° oven for 20 minutes. Cool slightly. Roll in additional confectioners sugar. Makes about 5 dozen.
Cream shortening and sugar until well blended. Add egg. Beat well and add flour, baking powder and milk. Chill. Roll 1/8-inch thick for a crisp cookie; not so thin for a soft cookie. Cut in shapes. Bake in 350° oven for 12 to 15 minutes or until lightly brown around edges. You can sprinkle sugar on cookies before baking or they can be iced with a powdered sugar icing using different colors.
Beat eggs. Add other ingredients. Dump in oatmeal. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cook butter, flour, milk and egg until thick. Add remaining ingredients. Fold mixture gently into one pound crabmeat. Bake in a greased baking dish at 350° for about 40 minutes.
Crush cereal to measure 3/4 cup; set aside. Stir together the flour, baking soda and salt; set aside. In large mixing bowl, beat sugar, margarine and peanut butter until smooth and creamy. Add egg; beat well. Stir in crushed cornflakes and flour mixture. Drop by level measuring tablespoon onto ungreased baking sheets. Flatten with fork in crisscross pattern. Bake at 350° for 12 minutes, or until lightly browned. Remove immediately from baking sheets; cool. Makes about 3 dozen.
In large mixer bowl, cream butter; gradually add brown sugar and beat until light. Add salt and vanilla and beat until thoroughly blended. Gradually add flour, stirring by hand until well-mixed. Divide dough into 32 pieces; roll each piece between palms to form a ball. Place pieces about 2-inches apart on ungreased baking sheets. Chill 30 minutes. Preheat oven to 350°. Bake cookies 12 to 15 minutes until lightly browned. Remove from oven; while cookies are still hot, insert a toothpick in the top of each. Cool on wire racks. In top of double boiler over simmering water, combine caramels and evaporated milk. Cook, stirring until mixture is smooth. Place walnuts in a shallow bowl. Dip cooled cookies into warm caramel, letting excess drip off. Roll cookies in walnuts and set in miniature muffin papers. Makes 32 servings.
Brown margarine, flour, salt and pepper together. Chop eggs and giblets. Add all ingredients and cook over low heat until mixture thickens.
Combine all ingredients in Dutch oven. Place in oven at 250° for 5 hours.
Melt margarine in large saucepan over medium heat. Add coleslaw mix, onion, celery and caraway seed. Cook 5 to 8 minutes or until vegetables are crisp-tender. Stir in remaining ingredients. Cook, uncovered, 15 to 20 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
Combine mayonnaise and worcestershire sauce. Stir in cheese, onion, almonds and bacon. Spread bread with cheese mixture and cut into 1/2-inch slices. Place on greased cookie sheet and bake at 400° for 8-10 minutes or until bubbly.
Arrange chicken in pan. Mix all ingredients, except pineapple, green pepper and tomatoes. Pour over chicken. Bake, covered, about 1 hour at 350°. Uncover. Add pineapple, green pepper and tomatoes. Cook an additional 1/2 hour. Serve over rice.
Mix all ingredients and bake in covered casserole at 325° for 1 1/2 hours. Serves 6 to 8.
Preheat oven to 325°. Fry and drain sausage. Spray a 2 to 3-quart baking dish with cooking oil. Place half of cheese in bottom of dish. Mix spices with sour cream and mix with the sausage. Spread over grated cheese. Beat eggs and pour over sausage mix. Bake at 325° for 25 to 30 minutes.
Combine all ingredients. Pour mixture into baking ring. Microwave on High until done, about 2 to 4 minutes. Serve plain or with cheese sauce.
Mix refried beans and taco seasoning mix. Spread in bottom of dish (9 x 2 x 13). Layer sour cream, then taco sauce. Add grated cheese on top. Heat in medium oven until bubbly.
Separate each crescent roll into a triangle. Spread 1/4 cream cheese on each triangle and leave a 1/4-inch border. Spread 1/4 preserves over cheese. Place another triangle on top and seal the edges. Repeat with remaining ingredients and brush tops with beaten egg white and bake according to package directions. Sprinkle with powdered sugar to suit your taste and serve warm.
Drain pineapple but save syrup. In a skillet brown chicken parts in shortening; pour off fat.
Wash, peel and dice potatoes into a pot. Cover potatoes with water. Boil until tender. Remove from heat; drain off water. Add milk, butter and salt. Blend until all lumps are gone. Add food coloring to your pleasure.
Cook onion, garlic and celery in butter and oil. Add tomato paste. Add all the other ingredients. If needed, add a small amount of water.
Combine salmon, eggs, bread crumbs, cottage cheese and onion. Shape into 12 patties, dip patties in crumbs and fry in butter until golden brown on both sides. Makes 6 servings.
Heat sauce over low heat. Core 2 or 3 apples; cut in quarters and in half crosswise. On long forks, dip in sauce and then nuts.
Remove skin from chicken; cut up into equal portions for cooking uniformly (breast can be cut into 4 pieces). Brown chicken in oil and garlic. Combine rest of ingredients and pour over chicken. Cover and let simmer for approximately 1 hour, basting every 15 minutes. Remove bay leaf before serving. Serve with spaghetti with oil and garlic sprinkled with Romano cheese.
Chop potatoes and onion into a saucepan. Add beans and meat. Cover all with water and cook slowly, until all juice is gone. Season with salt, pepper and bouillon, if desired. Add milk and let soup get hot, but do not boil. Very good!
Prepare crumble topping. In small bowl with fork, stir together granola, salad oil, 1/4 cup packed brown sugar and 1/4 cup flour until blended; set aside. Preheat oven to 400°. Peel and core apples; cut into 1/4-inch slices. Coarsely chop raisins or leave whole. In large bowl, toss apples, raisins, cider, lemon juice, 1/3 cup packed brown sugar and 1/4 cup flour until apple slices are evenly coated. Spoon apple mixture into shallow 3-quart baking dish; sprinkle granola mixture over apples. Cover with foil and bake 40 minutes. Remove foil and bake 20 minutes longer or until apples are tender and topping is browned. Cool slightly. Serve warm with light whipped cream.
Thoroughly cream shortening and sugar. Add eggs and beat well. Add sifted dry ingredients, then nut meats. Drop from a teaspoon, about 2 inches apart onto a greased cookie sheet. Bake in a moderate 350° oven for 12 to 15 minutes. Makes 5 dozen cookies.
In morning cream together the butter, sugar and salt. Add beaten egg and lemon. Sift and measure 3 cups flour into mixing bowl. Blend Yeast Ferment with flour, then add sugar mixture. Knead into a smooth soft dough. Let rise until doubled. Roll or pat until 1/2 inch thick. Place in shallow buttered pan. Brush top with melted butter. Let rise until doubled. Sprinkle with cinnamon and sugar. Bake about 20 minutes in 350° oven.
Heat oven to 350°. Rinse chicken; blot dry with paper towel. Coat nonstick baking sheet with vegetable cooking spray. In shallow dish, combine cheese, bread crumbs and seasonings. Into another shallow dish, pour buttermilk. Dip chicken into buttermilk until coated, then roll in crumb mixture to coat. Arrange chicken on baking sheet. Bake until crisp and golden brown, about 35 to 40 minutes. Makes 4 servings.
Sift all dry ingredients together into a large bowl. Make a hole in the middle and pour in oil, vinegar, vanilla and water. Beat until smooth. Pour into greased 9 x 9 x 2-inch square pan. Bake 30 minutes at 350°.
Dissolve yeast in lukewarm milk. Stir in sugar, salt and butter. Add flour and beat well. Let rise to almost double in bulk. Punch down and roll out on lightly floured board to 1/4-inch thickness. Cut in about 2-inch pieces (round, diamond or square). Dip each piece in melted butter. Arrange in buttered pans 1/2 full. Let rise again to double. Bake at 400° for 30 minutes or until golden brown.
Mash bananas in blender with a little pineapple juice. Mix bananas, pineapple juice, orange juice and lemon juice. In a separate container, mix sugar and water; boil 15 minutes. Let cool; add fruit mixture and freeze as long as 1 to 2 weeks ahead. Take out 2 hours before serving and thaw to a mush. Add chilled ginger ale at serving time. Serves 50.
Blend cream cheese, Blue cheese and butter, then stir in chives and olives. Chill slightly. Form into a ball. Chill well. Press walnuts over outside of ball. Serve surrounded with assorted crackers. Makes 3 cups.
Mix together cake mix, 2 eggs, oleo and water. Batter will be stiff. Put in oblong (9 x 13-inch) greased pan. Beat cream cheese, powdered sugar (save about 1/2 cup for topping) and the 3 eggs until thoroughly mixed. Pour over cake mixture. Add nuts on top, if desired. Bake at 350° for 40 minutes. Sprinkle with remaining 1/2 cup powdered sugar when cooled.
Boil cauliflower in salt water for 4 minutes. Melt butter in skillet. Add cooked cauliflower. Sprinkle with bread crumbs and Parmesan cheese. Toss lightly and saute until light golden brown. Yields 4 servings.
Stir milk, sugar, oil, salt, eggs and dissolved yeast in large bowl. Add 2 cups flour and beat well. Add enough more flour to make soft dough. Let stand 10 to 15 minutes. Add enough more flour to make soft, but not sticky, dough. Let rise an hour or so.
Cook penne al dente. Simmer artichokes and tomatoes in saucepan 1 minute. Stir in artichoke liquid and basil. Simmer 5 minutes. Puree.
1. Saute onion and add garlic. Make sure garlic doesn't burn; it burns easily.
Mix butter, 2 cups flour and powdered sugar. Pat in bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Sift granulated sugar, 4 tablespoons flour and baking powder. Add eggs and lemon juice. Spread over crust. Bake 25 minutes at 350°. Frost with powdered sugar frosting using lemon juice instead of water.
Chop onion and brown in oil. Add to onion the catsup, sugar, water, vinegar, Worcestershire sauce, salt and pepper. Simmer for 1/2 hour. This makes enough for 2 pounds of chopped ham. Heat thoroughly after adding meat. Serve on fresh buns.
Slice squash and add enough water to cook, when tender, drain and mash. While hot, add grated cheese and margarine, mix well. Add evaporated milk, salt, pepper, sugar and eggs. Add cracker crumbs. Pour into baking dish and cook 350 for 45 minutes.
Chop chutney very fine. Mix with butter and curry powder. Add cheese and blend thoroughly. Form into balls and roll in fresh coconut.
Line a big cookie pan with foil. Arrange graham crackers on foil. Mix margarine, butter and sugar; boil 3 to 4 minutes. Stir well. Sprinkle on nuts; coconut, if desired. Bake at 325° for 10 minutes. Let cool, then peel off.
Cream butter, sugar, flour and vanilla. Add potato chips. Make small balls and press out on cookie sheet. Bake at 350° about 12 to 15 minutes. Sprinkle with powdered sugar while warm but not hot. Makes 1 dozen.
Combine marshmallow cream, sugar, milk, butter and salt in a 2-quart saucepan. Bring to a full, rolling boil, stirring constantly. Continue to boil over moderate heat, stirring constantly, for 5 minutes. Remove from heat; stir in chocolate and vanilla. Beat until smooth. Spread into a greased pan. Melt cream cheese; pour over and mix into fudge. Chill in refrigerator until firm.
Puree strawberries in blender (about 1 minute on low setting). Add lemonade concentrate and sugar. Cover and mix on low speed. Let stand 30 minutes. At serving time, add water and ginger ale and pour over ice in punch bowl. Yields 32 servings.
In mixing bowl, beat eggs. Add potatoes. Combine flour, baking powder and salt. Stir into potato mixture. In a large saucepan or kettle, heat about 1-inch oil. Drop mixture by heaping teaspoonfuls, 4 or 5 at a time, in hot oil. Fry 2 to 3 minutes, turning once, until golden brown. Drain on paper towels. Yields about 1 1/2 to 2 dozen.
Mix pudding, powdered sugar and milk together with electric mixer, about 2 minutes, on low speed. Fold Cool Whip into pudding mixture; set aside.
Fry cut up chicken until brown. Mix all other ingredients. Put chicken in casserole. Put rice mixture on top. Bake at 375° for about 1 hour.
In mixing bowl, cream shortening, peanut butter and sugars. Beat in eggs and vanilla. Stir in flour and mix. Pat on a greased 12-inch pizza pan. Bake at 375° for 12 minutes. Sprinkle with marshmallows and chocolate chips. Return to oven for 4 to 6 minutes until lightly browned.
Slowly heat Karo syrup and sugar. Cook, stirring often, until sugar is dissolved. Heat just to boiling. Remove from heat. Stir in peanut butter until smooth. Add cereal; stir until covered well. Remove from pan and let cool slightly. Form into balls.
Preheat oven to 325°. In small bowl with mixer at medium speed, beat cream cheese until fluffy. Blend in 1/4 cup corn syrup and vanilla; set aside. In medium bowl, beat remaining 1/4 cup corn syrup, pumpkin and next 5 ingredients until smooth. Pour into pie crust. Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife, swirl mixture to marbleize. Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on a wire rack.
In a baking dish (9 x 13-inch), layer chicken and broccoli. Mix together soups, milk and pepper; pour over broccoli. Sprinkle shredded cheese over top of soup mixture. Bake at 350° (uncovered) for about 45 minutes.
Mix together corn, salt, sugar and flour. Beat eggs well and add milk. Stir egg mixture into corn mixture. Pour into casserole. Dot with butter. Bake 1 hour at 350°.
Brown Beef and Onion; pour off grease. Add Flour, Salt, Pepper and Mushrooms; cook 5 minutes over medium heat uncovered. Add Soup and simmer uncovered 10 minutes. Stir in Sour Cream and Noodles. Sprinkle with Parsley. Makes 4 servings.
Mix together rice, soups and milk. Pour into a buttered casserole dish. Sprinkle chicken pieces with salt and pepper; place skin side up on top of rice. Brush with melted butter. Bake at 325° for 1 1/2 hours. Sprinkle Parmesan on top during last 1/2 hour of baking.
Dissolve gelatin in 2 cups of boiling water in a large mixing bowl. Mash cream cheese in small bowl; add hot gelatin mixture and stir until dissolved. Melt marshmallows in 1/4 cup boiling water in top of double boiler. Add to gelatin mixture. Add 1 cup cold water. Add whipped cream; beat mixture until smooth. Add pineapple and nuts. Pour into greased mold, large baking dish or individual molds. Yields 18 to 20 servings.
Fry sausage until crumbly. Drain. Mix all ingredients and put in a 2-quart casserole. Cook at 375° for 45 minutes. Serves 6 to 8.
Combine in blender or food processor. Serve with vegetables, crackers or hollow out a round loaf of bread and serve with bread pieces.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Place flour and next 3 ingredients in large bowl. Drop in shortening. Pour in milk, vanilla and 2 eggs. Beat 300 strokes. Add 2 eggs; beat 300 strokes. Beat until blended. Batter is heavy. Fold in nuts. Bake. Cool 10 to 15 minutes before removing from pan.
Mix all ingredients and shape into 1-inch balls. Place on cookie sheet and flatten with a fork. Bake at 350° until light brown, about 10 minutes. These are delicious.
Pour oil over crackers and mix gently to coat. Add dressing mix and garlic salt, stirring well. Dressing will stick to crackers. Store in Tupperware containers. Use as a snack or as croutons.
Crush croutons and mix with 1/4 cup melted butter. Line bottom of greased 10-inch deep pie pan with croutons. Mix rest of ingredients gently and pour over crouton base. Sprinkle Parmesan on top. Bake in preheated 350° oven for 45 minutes.
Mix all ingredients together and drop by teaspoon or cookie dipper on cookie sheet. Bake about 12 minutes at 350°.
Preheat oven to 325°. Cook onion, garlic, green pepper and celery in oil for 5 minutes. Add ground meat and cook for 15 minutes longer, stirring constantly. Add cream style corn. Mix cornmeal with milk and stir into mixture. Cook for 15 minutes longer, stirring constantly. Add cream style corn. Pour into greased pan, top with grated cheese and decorate with olives. Bake in preheated oven for 1 hour.
Cut fruit into bite size pieces. Add fruit cocktail and water. Put into large pan and cover mixture with tapioca. Simmer until tapioca is dissolved. Serve over toast or waffles.
Mix ingredients in a bowl. Add raisins, if desired. Bake at 350° for 40 to 45 minutes in a tube pan.
Cook onions in butter until lightly browned, about 20 minutes. Add broth and Worcestershire sauce and bring to boiling. Season with salt and pepper. Pour soup into bowls and place croutons on top. Sprinkle with grated Parmesan cheese.
Put bread on pan or plate. Put tomato sauce on bread. Put cheese on the sauce. Put pepperoni slices on the cheese. Put in oven for 1 hour, or until cheese is all melted. Take it out, then cut with a pizza cutter.
Peel and slice potatoes round. Place potatoes in oil in skillet until brown. Drain oil; add water to cover potatoes. Sprinkle flour over potatoes and add onion and parsley. Stir every once in a while until thickened.
Drain liquid from asparagus. Mix all ingredients, except enough cheese to sprinkle generously over top. Pour into greased baking dish. Sprinkle with cheese and bake in a 400° oven for approximately 35 minutes.
Melt butter in a 9 x 13-inch glass baking dish. Roll biscuits out, one at a time, and fill with apple and turn over like a fried pie. Place in melted butter. Pour 7-Up over pies and sprinkle with brown sugar. Bake in oven until golden brown.
In Dutch oven or kettle, fry bacon until lightly brown. Add onion and garlic and cook until bacon is brown and onion is tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer until cabbage is tender, covered to prevent evaporation. Allow to rest 10 to 15 minutes. Serve with croutons or cornbread squares or muffins. Serves 4.
Mix flour, baking powder and salt. Cut in shortening. Add enough milk to make a soft dough. Knead lightly, about 1 minute. Roll out dough; cut biscuits. Bake on lightly greased pan at 425° about 12 to 15 minutes.
Pray. Roll liver in flour and salt. Cook over medium heat until evenly browned on all sides. Add onions and stir constantly. When well-browned, drain off excess oil. Add lemon pepper, parsley and hot water. Simmer, uncovered, for 5 minutes. Add sour cream and heat thoroughly. Serve immediately over bread points. Makes 4 servings.
Mix together all ingredients (except for the nuts) and form a ball. Roll the ball in the nuts until evenly coated. Chill until serving time. Serve with crackers or garlic toast. The cheese ball is pretty when rolled in 1/2 c. fresh parsley mixed with the nuts.
Saute garlic in chicken broth for 2 to 3 minutes. Add broccoli and cook until crisp-tender. Add mushrooms. Cook 1 minute. Remove from heat. Add tomatoes, green onion, hot pasta and Parmesan cheese; toss. Salt and pepper to taste. Makes 2 servings.
Heat butter in a 3-quart saucepan and saute the onion until tender, about 5 minutes. Add carrots, celery, potatoes, parsley, chicken broth, salt and pepper. Cover and simmer until the vegetables are tender, about 15 minutes. Reduce heat, add pimiento and 3 1/2 cups milk. Heat the soup until the milk is scalded only (it should not boil). Blend flour with 1/2 cup milk and add it, stirring constantly, into the soup. Cook until soup is bubbly and slightly thickened. Enjoy.
Beat together in pan all ingredients except cabbage and cream. Stir over heat until boils. Stir in milk; let boil. Pour over chopped cabbage while hot.
Mix first 3 ingredients and cook until thick. Remove from heat. Add coconut and 1 teaspoon vanilla. Pour into baked pie shell. Add meringue. Sprinkle with coconut and brown in 350° oven.
In a skillet, heat olive oil. Add garlic, onion and pepper. Saute until soft.
Combine first 6 ingredients; stir well. Place steak on a rack in a broiler pan; brush with half of oil mixture. Broil 6 inches from heat 5 minutes. Turn; brush with remaining oil mixture. Broil an additional 4 to 6 minutes or to desired degree of doneness. To serve, slice steak diagonally across grain into thin slices. Serve with warm Mushroom Sauce. Yield: 6 servings.
Place bread slices on an ungreased baking sheet. Combine remaining ingredients in a small bowl. Brush top side of each bread slice with margarine mixture. Bake at 350° for 10 minutes or until thoroughly heated. Serve warm. Yields 4 servings (about 139 calories per serving).
Unfold pie crust according to package directions. Place in a 9-inch pie plate or quiche dish. Flute edges. Prebake according to package directions. Remove from oven and sprinkle with 1/2 cup Mozzarella. Cool on wire rack. Cut tomatoes into wedges. Drain on paper towels. Arrange atop melted cheese in baked pie shell. Process in food processor or coarsely chop the basil and garlic. Sprinkle over tomatoes. Combine remaining Mozzarella, mayonnaise, Parmesan and pepper. Spoon over basil mixture. Evenly coat top. Bake for 35 to 40 minutes at 375° until top is golden and bubbly. Serve warm. Serves 6 to 8.
Combine egg and milk. Soak bread in egg mixture. Add other ingredients and shape into loaf in a shallow pan.
Place in 9-inch unbaked pie shell. Bake at 400° for 30 to 35 minutes.