HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in large saucepan over medium heat; cook mushrooms and onion until tender. In small bowl, combine 1/2 cup of chicken broth and flour; blend until smooth. Stir flour mixture and remaining broth into mushroom mixture. Bring to boil; reduce heat and stir in tomato paste until well blended. Add milk and rice; mix well. Cook until thoroughly heated. Stir in sherry; sprinkle with parsley.
Mix the first 4 ingredients thoroughly. Add the mayonnaise. Refrigerate 24 hours.
Combine softened cream cheese and sugar, mixing until well blended. Add egg and mix well. Combine oleo, water and chocolate in saucepan; bring to a boil. Remove from heat; stir in combined flour and sugar. Add eggs, sour cream, soda and salt; mix well. Pour into greased 15 1/2 x 10 1/2 jelly roll pan. Spoon cream cheese mixture over chocolate batter. Cut through batter several times for marble effect. Sprinkle with chocolate chips. Bake at 375° for 25 to 30 minutes or until toothpick in center comes out clean.
Combine salad ingredients. Toss with fork. Let stand in refrigerator overnight. Drain before serving.
Sift together flour, sugar, baking powder, salt and spices in a bowl. Cut in shortening with a fork or pastry blender until mixture is like coarse crumbs. Reserve 3/4 cup of this mixture for top of coffee cake. To rest of crumb mixture, add well beaten eggs and coffee. Mix lightly. Pour into well-greased 2-quart baking dish. Sprinkle top of cake with remaining crumb mixture and the chopped nuts. Bake at 350° for 35 to 40 minutes.
Mix all together. Bake at 350° in a 9 x 13-inch casserole pan for 45 minutes.
Grease a large baking dish and line bottom with dried beef. Place chicken on top of beef. Mix sour cream and mushroom soup together. Pour mixture over chicken and sprinkle with paprika. Do not add salt as the beef is salty! Bake, uncovered, at 275° for 3 hours.
Divide cocktail peanuts. Melt butterscotch on medium heat in double boiler. Add peanuts and noodles. Stir up and spoon out on wax paper and cool.
Cook vegetables for 20 minutes. Add milk to flour; stir until well blended. Add milk to vegetables; cook until thick. Add cheese; stir until melted. Serve.
Mix all ingredients together well. Shape into walnut-sized balls and freeze on a cookie sheet. When frozen, transfer to a freezer container and store until needed in your freezer. Remove as many as needed and return the rest to the freezer. Bake 10 minutes at 375°.
Cook celery in 2 cups water 10 minutes. Add potatoes, onion and 2 cups water. Bring to boil and cook 5 minutes. Add butter and seasoning. Mix egg with Bisquick. Mix well. Add enough milk to make a stiff batter. Add 1 cup milk to soup. Bring to boil. Drop batter by teaspoonfuls in soup. Cook 5 minutes. Put lid	on tilted or soup will boil over. Cook 10 to 12 minutes. Take dumplings out and put on a plate so they will not get sad. Use a 4 or 5 quart cookpot.
Melt margarine. Combine with beaten eggs and all other ingredients. Mix well to blend the mix with the canned corns. Pour into 1 1/2-quart casserole. Bake 45 minutes at 350°.
Mix all ingredients, except oil and vinegar, together. Mix oil and vinegar together and toss with salad.
Cream white sugar and shortening. Add eggs; mix well. Add pineapple. Sift and add flour, salt and soda. Pour in greased 9 x 12-inch pan. Sprinkle brown sugar and chopped nuts on top. Bake 45 minutes at 350°.
Trim steaks of all fat. Sprinkle with salt and pepper on both sides. Put 3 tablespoons of butter in large skillet or wok. Heat until foam begins to subside. Cook 2 to 3 steaks one minute on each side; remove. Repeat with other steaks. Melt rest of butter or margarine in pan. Add green onion; cook one minute, stirring constantly. Add dry mustard and Worcestershire sauce. Mix well. Return steaks to pan. Cook one minute on each side. Transfer to warm platter or serving plates. Add 2 tablespoons lemon juice to sauce remaining in pan. Add 2 tablespoons chopped parsley and 1 tablespoon finely chopped chives. Heat through. Pour over steaks. Makes 6 servings.
Note: If you like, you can use onion soup instead of mushroom and you can add 1 (6 ounce) can water chestnuts, drained and sliced and 1/2 cup of chopped parsley.
Melt all together until smooth, then add crab meat. Serve with French bread (cubed large). Very rich.
Layer first 6 ingredients. Sprinkle cheese over all. Frost with mayonnaise. Cover with foil and refrigerate 24 hours.
Cook broccoli as directed. Drain. Place in baking dish. Melt oleo in saucepan, stir in flour and salt until smooth. Add milk gradually, stirring until thick. Add cheese. Cover until cheese melts. Stir. Pour over broccoli. Cover with crumbs. Bake at 350° for 20 to 25 minutes.
Combine chicken and milk. Set aside. Combine masa harina and next 7 ingredients. Combine flour and black pepper in a separate bowl. To coat chicken, dip milk soaked pieces first in flour, back in milk and then in masa harina mixture. Place on wax paper. Freeze for at least 4 hours. Place frozen chicken fingers on a lightly greased baking sheet. Bake at 400° for 30 minutes or until crisp. Serve chicken fingers with creamy green salsa. Yields 8 servings.
Cream margarine, sugar and cocoa together. Add eggs, flour, salt, pecans and vanilla. Bake at 325° for 35 to 40 minutes.
Place chicken in 9 x 13-inch pan. Blend the soup and mayonnaise; spread over the chicken. Sprinkle with cheese. Cover with stuffing. Bake, covered, for 30 minutes, then uncover and bake 30 to 40 more minutes at 350°.
Mix sugar, oil and eggs together. Add flour and flavoring. Drop on cookie sheet about 1-inch apart. Bake at 350° for 5 to 7 minutes. Yields 3 to 4 dozen cookies. This is a very light cookie.
Grease a shallow 2-quart baking dish. Spread chicken and veggies in dish. In separate bowl, mix soup, milk and butter. Stir until smooth. Pour over ingredients in baking dish. Bake at 400° 45 to 50 minutes. Cool 10 minutes before serving. Makes 6 servings.
Cream butter (beat until smooth); gradually add sugar. Add eggs, 1 at a time, beating well after each addition. Blend in lemon extract. Add flour to the creamed mixture, beating well until smooth.
Brown and drain sausage. Combine together soup, onion, milk, salt and pepper. In a greased 2-quart casserole dish, layer 1/2 potatoes, 1/2 soup mixture and 1/2 sausage. Repeat again, ending with sausage. Cover and bake at 400° for 1 hour or until tender. Remove from oven and sprinkle cheese over top. Return to oven until cheese is melted, 2 to 3 minutes. Yields 5 to 6 servings.
Prepare cake mix as directed on box. Bake at 375°. Cool. Hang upside down to cool for 1 1/2 hours.
Cook scallions in margarine with eggs. After eggs are firm, add rice and soy sauce. Cook until hot. Can add cooked chicken, pork or beef. Serves 4.
Brown meat; drain well. Add tomato sauce and taco mix; heat together 10 minutes. Put chips in 1 1/2-quart dish. Spoon meat over chips. Top with cheese; heat until melted.
Mix together peanut butter, powdered sugar and margarine. Form small balls by rolling a small amount in palm of hands. (If sticky, put a little powdered sugar on your hands.) In a double boiler, melt chocolate chips and paraffin, if desired. Dip balls, one at a time, then place on wax paper to cool.
Preheat oven to 350°. Combine all ingredients in blender except coconut. Blend on low for 3 minutes. Pour mixture into greased 10-inch pie plate. Let stand 5 minutes. Sprinkle coconut over top. Bake 35 to 40 minutes or until knife inserted comes out clean.
Combine oats, coconut and flour in bowl. Combine brown sugar, butter and honey in saucepan; bring to boil, stirring constantly. Pour hot mixture over dry ingredients; stir until blended. Drop from teaspoon onto greased cookie sheets; flatten slightly with fork. Bake at 350° for 10 minutes or until lightly browned. Cool; store in tightly covered container. Makes 4 dozen cookies.
Cream sugar, shortening and eggs. Mix flour, salt, baking soda and cinnamon with milk. Stir in oats, morsels, raisins and nuts. Drop by tablespoon onto greased cookie sheet. Bake at 350° for 12 to 14 minutes. Makes 4 dozen.
Mix together the sugar, flour, eggs, buttermilk, soda and vanilla. Bring the butter, water and shortening to boil, then let cool for 5 to 10 minutes. Add to first mixture. Bake at 375° to 400° for 20 to 25 minutes.
Pour hominy into large casserole dish. Spread chili beans on top of hominy. Sprinkle shredded cheese as topping. (Crushed Fritos may be sprinkled over cheese.) Bake in oven or microwave oven until thoroughly hot and cheese is melted.
Sort and wash beans. Place in a large Dutch oven. Cover with water, 2-inches above beans. Let soak 8 hours. Drain.
Mix all ingredients together in a casserole dish and refrigerate for 1/2 hour. Then bake in oven for 35 minutes at 350°.
Prepare each as directed on package. Then mix together and refrigerate until set. When set, spread on Cool Whip and serve!
Grate cheese very fine so it will melt easily. Melt butter over low heat; saute' vegetables. Add broth, cover and simmer 30 minutes. Add soup (undiluted), cheese, parsley, tabasco, salt & pepper. Stir in sour cream; simmer (do not boil) for 15 minutes. Add Sherry to your taste and stir. Yield - 10 cups.
Make Whole Wheat Pizza Crust (or any other). Spoon ham over crust (drain first). Sprinkle with potatoes. Top with Cheddar cheese. (At this point, you can cover with plastic wrap, not foil, and leave in refrigerator overnight. Add 5 minutes to cooking time.) In a medium bowl, beat eggs, milk, salt and pepper; pour onto crust. Sprinkle Parmesan over all. Bake at 375° for 20 to 25 minutes.
Place rice in casserole dish. Add mushroom soup mixed with the milk and pour over rice. Place skinless chicken breasts (cut in smaller pieces, if desired) on top of rice. Sprinkle with seasoning mix. Cover with foil. Bake at 325° for 1 hour. Uncover and bake approximately 15 minutes.
In a 5 quart saucepan, saute onions and celery in margarine 2 to 3 minutes over medium-high heat until tender. Add broth, potatoes, salt, pepper and garlic powder. Bring to a boil; reduce heat to low. Once mixture starts to simmer, cover and cook 10 minutes or until potatoes are tender. Stir in turkey. In a bowl, gradually add milk to cornstarch. Stir into soup. Cook on medium heat until soup thickens.
Grind 1/2 cup oatmeal in blender until fine. Add honey, salt, flour, baking soda, margarine and buttermilk. Roll very thin; cut with animal cutters. Place on ungreased cookie sheet; bake at 400° for 10 to 12 minutes.
Mix yeast and water. Soften for 10 minutes. Add cottage cheese that has been warmed. Beat in remaining ingredients. Stir down. Divide into 2 loaves.
Put sugar and syrup in pan. Bring to a boil and boil 1 minute. Take off heat. Add peanut butter and vanilla. Pour over cornflakes. Make into cookies on aluminum foil.
For each sandwich(es) layer in order given. Set sandwich under broiler. Cook just until tomato is hot and cheese starts to melt. Good quick meal!
Cook dates and milk over medium heat for 10 minutes or until thick. Stir in nuts. Let cool for 2 minutes. Spread on crackers. Bake 10 minutes at 350°.
Slice eggplant 1/4 inch thick. Lightly coat with flour and brown in large skillet with 6 tablespoons oil. Drain eggplant. Saute chopped onions until tender, then add meat. Saute 5 minutes or until done. Blend in parsley, paprika and salt and pepper to taste. Add tomato saue and water. Simmer 5 minutes.
Combine all ingredients in a blender and blend well. Set aside for a couple hours to let flavors blend. Refrigerate.
Beat cream cheese, sugar and rum until smooth. Fold in 4 cups of Cool Whip, crushed pineapple with juice and 1 1/3 cans of coconut. Spread into large rectangular glass baking dish. Freeze several hours. Spread with remaining Cool Whip and sprinkle with coconut. Garnish with cherries and pineapple slices. Freeze. Allow to sit out 10 to 12 minutes prior to slicing. Makes 15 to 16 servings. Can be halved and made in pie plate. This can be made several days ahead and keep frozen.
In long dish melt margarine; add self-rising flour and chopped nuts. Press out in bottom of baking dish. Bake at 350° for 5 minutes; cool! Mix cream cheese, confectioners sugar and 1/2 container of Cool Whip. Mix and spread over cooled crust. Mix small package instant chocolate pudding and milk. Mix until pudding begins to thicken. Spread over cream cheese. Spread the rest of Cool Whip on top.
Heat oven to 350°. Prepare brownies as directed on box except stir nuts into dough. Bake as directed; cool.
In saucepan combine sugar, cornstarch, water, Karo and vanilla. Bring to boil and cook until thick and clear. Remove from stove. Add jello. Arrange strawberries for each pie and pour hot mixture over top. Chill and top with whipped cream. Makes 2 pies.
Whenever you have leftover vegetables (raw or cooked), put them into a large container in your freezer. Make sure they are covered with liquid (the juice from the vegetables or plain water) or they'll suffer freezer burn. Date the container so it won't stay in the freezer too long! When you're ready to make your soup, thaw and heat your vegetables. Add canned tomatoes, chopped with juice until it's soupy!
Wash beans and soak overnight. Pour soak water off. Rinse. Add water to about an inch above beans. Bring to a boil. Lower heat to simmer. Add chili powder, onion flakes, garlic powder, Woodies cooking sauce, red pepper and black pepper. Add boiling water as needed while cooking. Simmer 1 1/2 to 2 hours. Add bouillon cubes 20 to 30 minutes before done.
Fry onion, garlic and ground beef until brown. Add rest of ingredients. Bake at 350° for 1 hour and 55 minutes.
Mix broccoli, onions, bacon and raisins in large bowl. Store in closed container for 8 hours in refrigerator.
Arrange broccoli on bottom of baking dish. Mix cream of chicken soup with mayonnaise and spread over chicken. Sprinkle shredded cheese over the top; sprinkle with bread crumbs. Drizzle melted margarine over bread crumbs.
Combine yogurt, banana, milk, honey, orange juice and ice in blender until smooth. Serve immediately in chilled glasses. Garnish with an orange and banana slice. Yield: 2 cups. Serves 4 when doubled.
Cook broccoli	10 minutes; cool and drain thoroughly. Combine all ingredients, except crumbs and margarine. Grease a casserole dish; pour in combined ingredients and top with cracker crumbs melted in margarine. Bake at 350° for 35 to 45 minutes. May need to cover with foil if crumbs get too brown on top.
Mix white and brown sugar; cream with shortening. Add eggs and vanilla; mix well. Add flour, salt, baking soda, then add peanut butter. Mix well. Roll in your hands the dough in the size of a walnut. Place 1-inch apart on greased cookie sheet. Press with fork (dipped in water) to form crisscross. Bake at 400° for 5 to 10 minutes. Makes about 12 dozen cookies.
Beat egg whites until stiff and set aside. Flour the walnuts with 1/2 cup flour. Set aside. Cream butter and sugar in mixing bowl. Add egg yolks, one at a time. Sift together remaining flour, salt and baking powder. Add this alternately with milk to the butter-sugar-egg mixture. Stir in vanilla. Stir in walnuts. Fold in egg whites. Pour into greased and floured tube pan and bake for 1 1/2 hours at 350° or until done.
Place bread in bottom and up sides of a 9 x 13-inch pan (cut slices for sides). Combine milk and eggs. Beat. Pour over bread. Put meat and cheese mix on top; push bread into mixture to saturate. Cover and refrigerate overnight. Remove cover and push bread into mixture again before baking. Bake at 350° for 45 minutes to 1 hour. Serves 5 to 8 adults.
Cream the cheese, sugar, eggs and vanilla. Line cupcake tins with 2 papers each. Put one vanilla wafer in each tin. Fill 3/4 full with cheese mixture. Bake at 375° for 15 to 20 minutes. Top with pie filling and chill at least 2 hours.
Mix all ingredients well. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Melt chocolate and butter in heavy saucepan over low heat. Remove from heat. Stir in xxxx sugar, vanilla and 1 tablespoon water. Stir in more water until spreading consistency.
Cream the first 2 ingredients. Add next 3 ingredients. Beat well. Add next 2 ingredients gradually. Blend well. Add fruit cocktail. May add chopped nuts, if desired. Beat well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly browned.
Mix thoroughly. Put the dough in a buttered deep oblong pan or square 12 x 12-inch, then very carefully put the hot syrup over it a spoonful at a time. Bake 45 minutes at 350°. Serve with whipped cream topping.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Spoon undrained pineapple into pan. Spread evenly. Add pie filling and spread in an even layer. Sprinkle dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Place butter in pats over top, covering completely. Bake for 50 to 55 minutes or until top is golden. Serve warm or cooled. Serves 12 to 16.
Combine margarine, oil, baking cocoa and milk in saucepan. Bring to a boil, stirring constantly; remove from heat. Add flour and sugar; mix well. Add buttermilk, eggs, soda and salt; mix well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 30 minutes. Spread frosting over cake. Yield: 15 servings.
Set oven to 350°. In a bowl combine chicken, mayo, onion, celery, lemon juice, almonds, soup and 1 cup shredded cheese. Pour into a 9 x 13-inch baking pan (greased). Sprinkle chips, the rest of the cheese and garnish with paprika. Bake 30 minutes.
Brown ground beef in large skillet. Add remaining ingredients. Cover and simmer 1 hour. Serve on hamburger rolls. Serves approximately 8 to 10 per pound.
Melt butter, chocolate chips and peanut butter. Coat cereal mixture. Put in grocery bag with powdered sugar and shake.
Mix sugar and shortening. Add eggs. Combine flour, baking powder, baking soda and salt. Add buttermilk, bananas and vanilla. Bake in loaf pans 35 to 45 minutes at 350°.
Combine all ingredients. Cook until thick, let cool. Beat 1 cup cream. Add to dressing. Pour over fruit of choice. Let stand 2 hours.
Mix in saucepan: butter, cocoa, oil and water. Bring to a boil. Add flour first, then sugar. Mix. Add remaining ingredients and mix well. Bake at 375° on greased and floured large cookie sheet for 20 minutes.
Jell until shaky and marshmallows are melted. Fold in small carton of Cool Whip. Add 1 can drained chunked pineapple.
Dissolve sugar and jello in boiling water. Add other ingredients and mix well. Pour in dish and refrigerate until it sets up. When it has set, remove and stir well. Transfer to another bowl. Stirring it makes it look different from a congealed salad.
Melt margarine in 9 x 13-inch baking pan. Combine margarine with remaining ingredients and return to baking pan in which margarine was melted. Bake 40 minutes at 350°. This will be pretty moist in center.
Soften cream cheese at room temperature. Finely chop green onions and corned beef. Mix all ingredients together and form into a ball. Serve with assorted crackers. Best if chilled before serving.
Melt the butter and add the seasoning mix. Bake the vegetables in a 9 x 12-inch baking pan. Pour the butter spoon by spoon every 10 minutes. Bake for 20 minutes at 450°.
Mix all together. Bake at 325° to 350° in three loaf pans. Wrap, while warm, in aluminum foil.
Mix eagle brand milk and pudding, then add skim milk. Chill 1 hour.
Place the crackers in a large freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, and cover. Invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container ever so often to keep crackers coated. Let the mixture come to room temperature before serving. Store in container in refrigerator.
Pour oil in pan at medium heat. Add chicken and saute slowly (6 minutes) or until white and opaque. Remove and drain on paper towel. Cook asparagus as directed. Drain and place in bottom of 9 x 9 x 2-inch baking dish. Mix soup, mayonnaise, lemon juice and curry powder together. Place chicken pieces on asparagus and pour soup mixture over it. Sprinkle with cheese. Bake in 375° oven for 30 minutes.
Brown meat and then drain. Add onions and green pepper; cook until tender. Add tomato paste and 1/2 of cheese. Mix well. Separate crescent dough into 8 triangles. Place in a 9-inch pie pan, pressing together to form a crust. Flute edge. Fill with meat mixture and top with remaining cheese. Bake 15 to 20 minutes at 375°. Makes 6 to 8 servings.
Line an 8-inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238°, stirring constantly. Remove from heat; stir in vanilla. Pour into pan. Cool. Remove from pan and cut into 1-inch squares. Wrap each in wax paper. Yield: 64 pieces.
Blend together flour, brown sugar, crushed Ritz, soda and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Add coconut and	vanilla; stir	to blend. Press half the mixture into	an 8 x 8 x 2-inch baking pan. Cover mixture with cherry pie filling and top with remaining crumb mixture. Bake at 350° for 30 minutes or until lightly brown.
Slice and pit peaches; spread into a large baking dish. Put over top of peaches 1/2 cup sugar and 2 teaspoons water. In a bowl, put Bisquick, cinnamon and 1 cup sugar. In a separate small bowl, beat egg. Mix egg into Bisquick mix and toss around until crumbly. Pour that over top of peaches and pour melted butter over that. Bake at 350° for 25 to 30 minutes.
Cream shortening and sugar. Add egg. Beat well. Add molasses. Beat well. Combine vinegar and milk (or cream). Sift flour, spices, baking soda and salt. Add alternately with milk mix. Drop by tablespoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Wrap each chop with a slice of bacon, securing with a toothpick. Place chops in a 2-quart shallow casserole dish in a single layer. Combine remaining ingredients; pour over chops. Cover. Bake at 325° for 1 to 1 1/2 hours. Turn once and remove cover after 40 minutes.
Combine brine ingredients. Soak fillets overnight in a glass or ceramic dish in brine. After soaking in brine, wash fillets thoroughly and pat dry before smoking.
Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until very stiff peaks hold. Fold in finely chopped pecans and vanilla. Spread in 8-inch pie tin; build up sides 1/2-inch. Bake in slow oven (300°) for 50 to 55 minutes. Cool. Delicious for frozen strawberry pie or any icebox pies.
Cook chicken in skillet in oil until no longer pink. Drain and add all other ingredients. Cook until cheese melts, stirring frequently. Serve in tortilla shells or taco shells. Good with rice as a side dish. This is a great Girl Scout campfire recipe.
Melt chips and butter over low heat, stirring to combine. Remove from heat and blend in eggs; stir in powdered sugar. Add marshmallows and nuts, blending well. Shape into 2 or 3 rolls on wax paper to which coconut has been sprinkled. Roll in coconut as they are shaped. Roll in wax paper. Chill. Slice (approximately 1/4-inch thickness).
Mix all ingredients except potato chips. Sprinkle potato chips over top. Bake for 20 minutes at 350°.
Preheat oven to 325°. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar and brown sugar until well blended. Beat in softened margarine. Stir in nuts and Nestle Toll House semi-sweet morsels.
Cover diced apples with sugar. Let stand 15 to 20 minutes. Beat eggs, oil and vanilla together. Mix apple and egg mixtures together. Mix flour, soda, salt and pecans. Grease pan. Bake at 350° for 40 minutes. Let cool and sprinkle with powdered sugar.
Mix dressing, oil, dill and lemon pepper in a small bowl. Pour mixture over oyster crackers and stir to coat. Bake at 250° for 20 minutes, stirring occasionally. Goes great with seafood gumbo.
Boil onions, celery and carrot strips for 7 minutes. Mix all ingredients in 2-quart casserole; cover tightly. Bake at 350° for 1 hour or until done.