HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in small amount of oil. Add remaining ingredients and simmer. Top with a generous amount of shredded Mozzarella and serve.
Preheat oven to 375°. Grease 12 standard size muffin pan cups or line with paper liners. Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Mix together eggs, apple juice and buttermilk. Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix. Gently stir in chopped apples and nuts. Spoon batter into prepared pan, filling cups two-thirds full. Garnish each muffin with an apple slice. Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
In medium bowl, blend cream cheese and margarine until smooth. Add the next 5 ingredients. Separate crescent dough into rectangles; press perforation to seal. Spoon 1/2 cup meat mixture into center. Pull corners; twist and seal. Brush tops with melted margarine. Sprinkle bread crumbs on top. Bake 20 to 25 minutes on ungreased cookie sheet. Can be made ahead and refrigerated. Well liked by children and adults!!
Add cornstarch, sugar and cocoa. Cream in oleo. Add eggs, milk and vanilla. Cook until thick. Pour in baked pie shell. Beat egg white; put on top and brown.
Blend together first 3 ingredients in a boiler; cook until thick. Remove from heat and stir in 1 (3 ounce) box strawberry jello. Stir in 1 pint fresh strawberries. Pour into graham cracker pie crust. Let jello cool and top with Cool Whip.
Dissolve jello in boiling water. Add ice cream - stir until melted. Mix bananas with pineapple so bananas do not darken and add to the jello. Add all remaining ingredients. Chill until set.
Mix all ingredients together, except the Fritos. When ready to serve, crush Fritos and mix in salad.
Combine cheese and 1/4 cup butter in saucepan; stir over low heat until almost melted. Remove from heat. Blend in sour cream, seasonings and 2 green onions. Fold in potatoes. Turn into greased 2-quart casserole. Dot with remaining butter and sprinkle with paprika. Bake at 350°, uncovered, for 35 minutes.
Cream butter and sugar together. Blend in egg. Sift flour, baking powder and salt together and add to mixture. Add vanilla. Divide dough in 2 parts. Chill 1 to 2 hours. Roll dough 1 part at a time to 1/8-inch thick. Cut with cookie cutters. Keep other part of dough chilled until ready for it. Bake cookies at 375° for 8 to 10 minutes. Yield: 2 dozen.
Heat olive oil; add onion and garlic. Do not burn. Add tomatoes and cook slowly for about 10 minutes. Add tomato paste and cook gently for about 25 minutes. Add basil to taste and pinch of red pepper. Excellent for meatless meals.
Bake at 350° for 20 to 30 minutes, until sticky. Cover with marshmallows and brown lightly until marshmallows begin to melt.
Peel eggplants and slice 1/2-inch thick. Brown slices quickly in skillet in 4 tablespoons butter or oleo (set aside). Heat 4 tablespoons butter or oleo in skillet. Saute onions until light brown. Add ground meat and cook 10 minutes. Combine tomato paste with wine, parsley, cinnamon, salt and pepper. Stir into meat. Simmer, stirring frequently, until all liquid is absorbed. Remove from heat.
Mix flour, spices and salt and cut in the 1/2 cup Crisco with a pastry blender or fork. Take out 1/2 cup of the mixture to be used as topping.
In bowl, pour buttermilk over high fiber bran cereal buds. In another bowl, combine flour and baking soda. Add brown sugar, vegetable oil and egg to cereal mixture; stir into flour mixture. Spoon into 12 greased muffin cups. Sprinkle with chopped walnuts. Bake at 375° for 25 minutes.
Sprinkle each rib with salt, pepper and rosemary to taste. Place in baking pan with celery and carrots. Bake at 350° for 1 hour. Add red wine and brown gravy. Cover with foil and bake 1 1/2 hours or until meat is tender when fork is inserted.
Sift flour, baking powder, baking soda, sugar and salt into large bowl. Cut butter or margarine into mixture until crumbly. Add orange peel, orange juice and egg all at once. Fold raisins and cranberries into mixture. Pour into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until toothpick stuck into center comes out clean. Remove from pan. Cool on wire rack.
Put tomatoes in saucepan, juice too. Chop tomatoes into small pieces. Add the butter, sugar, pepper, soda and salt; bring to a boil. Boil about 5 minutes. Add milk and bring again to a boil. Serve as is, without straining. Don't ask me why it doesn't curdle, but it doesn't. Serves 6.
Combine white and brown sugar and spices. Blend in eggs and sweet potatoes. Stir in hot milk. Pour into unbaked pie shell and bake at 375° for 20 to 25 minutes.
Skin and cut up chicken. Put in pot; cover with water and boil for 2 hours. Debone chicken. Saute celery, carrots and onions. Pour into chicken pot. Bring to boil and add noodles. Add salt, pepper and herbs to taste.
Sift dry ingredients into bowl. Add egg, milk and shortening. Mix until smooth. Pour into greased skillet. Bake at 400° for 20 to 25 minutes.
Mix all ingredients well. Roll in balls and bake on large cookie sheet at 400° for 12 to 15 minutes or until golden brown.
Sift flour and dry ingredients. Combine sugar and eggs; beat 2 minutes. Gradually add oil, beating 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in nuts and raisins. Fold in dry ingredients just until batter is slightly moistened. Spoon into muffin tins. Bake at 350° for 25 minutes. Let stand 10 minutes to cool and turn out of muffin tins onto rack. Makes 28 muffins.
Dissolve yeast in cup of warm water. Mix dry ingredients; add oil and yeast mixture. Add water until stiff batter. Let rise until double in size, about 30 minutes. Knead and pinch off in rolls; let rise again. Prebake for 30 minutes at 250° for brown and serve rolls, then bake at 400° for 5 minutes. Serves 30.
Dissolve jello with water and vinegar. Cool. Add pineapple and juice. When this starts to thicken, fold in cottage cheese and sprinkle in a dash of salt. Beat in mayonnaise; pour in mold.
Cook pudding according to package directions. When cool, layer some vanilla wafers in bottom of 3-quart casserole dish. Slice half the bananas over this. Pour half the pudding over this. Repeat layers and top with a meringue.
Mix rosemary, sage, garlic, salt and pepper in small bowl. Rub mixture over pork chops. Place chops in large, greased skillet. Add water and cover. Simmer until all water has evaporated, about 45 minutes. Remove cover and brown chops in their own fat. Add wine and cook about one minute, turning chops occasionally. Allow to cook until wine is almost evaporated.
In a mixing bowl, combine pineapple, strawberries, grapes and marshmallows.
Cut the potatoes in half lengthwise. Brush each cut half with melted butter. Sprinkle with paprika, salt and cheese. Place cut side down on oiled cookie sheet. Bake at 350° for 25 to 30 minutes or until potato is fork-tender.
Brown beef; drain well. Add all other ingredients to meat and mix well. Pour into casserole dish and bake at 350° for about 45 minutes.
Put all ingredients in blender or large covered jar and blend until smooth. Makes about 1 quart of dressing.
Mix well. Store in airtight container. To serve, use 1/3 to 1/2 cup mix to 1 cup water.
Mix the sifted flour with brown sugar. Cut in (with a pastry blender or fork) margarine to this mixture until it resembles coarse meal. Press firmly in ungreased jelly roll pan (10 x 15 x 1-inch). Bake at 325° for about 25 minutes. While still hot, spread on the chocolate chips and sprinkle with nuts. Cut while warm. May be refrigerated also.
In a large bowl, combine the sour cream, celery, black pepper, parsley, dill, garlic, mayonnaise and mustard. Add the potatoes and toss gently to coat. Top the salad with bacon, egg slices and scallions. Cover and refrigerate at least 30 minutes. Servings: 8.
Cut ham into strips. Cut veal into 4 pieces. With a meat mallet, pound each veal piece to 1/8-inch thickness. Place some ham and cheese in center of each veal piece. Fold in sides, then overlap ends, forming bundles. Secure with wooden picks. Combine bread crumbs, parsley and 1/8 teaspoon pepper. Roll meat bundles in flour, egg, then crumb mixture.
Mix warm water, sugar and yeast. Let stand until foamy. Add egg, salt, shortening and flour. Roll out on floured board. Cut and let rise on lightly greased wax paper for 30 minutes. Fry until golden. Yields 24 doughnuts.
Quarter cabbage. Peel potatoes and cut in halves. Place in soup kettle with 5 cups water. Bring to boil and simmer for 25 to 30 minutes until vegetables are tender. Melt butter in saucepan. Add onions and continue to cook until onions are brown. Remove from stove and add 1/2 cup cold water and flour. Bring to boil and stir until smooth. Add vinegar and then add to brown sauce. Blend into potatoes and cabbage.
Mix all ingredients. Store in one pint jars to use for gifts. Put directions on each jar. Use 1/3 cup mix to 1 cup boiling water.
Core and cut tomatoes crosswise. Place in broiling pan, cut side up. Sprinkle with seasoned salt and dot with butter. Set aside.
Melt butter; add onion and grated carrot (optional) and cook until tender. Stir in remaining ingredients and heat until good and hot. Do not boil. Stir to prevent scorching and sticking.
Tear biscuits into little pieces; roll into little balls; shake in bag of sugar and cinnamon. Mix butter, sugar, water and syrup together. Pour enough syrup mixture in bottom of pan to cover; put cinnamon-covered biscuits in pan. Pour over the rest of the syrup mixture and add nuts. Bake at 350° for 15 to 18 minutes.
Combine macaroni, mayonnaise, soup, mushrooms and juice, pepper, onions, pimento and cheese. Pour into large casserole dish. Top with cracker crumbs and melted butter. Bake at 325° for 20 to 30 minutes.
Melt cheese in double boiler; mix well with Bisquick and sausage. Roll in small balls. Bake 8 to 10 minutes at 400°. Serve hot. Can easily be frozen. Makes approximately 80 balls.
Mix ingredients all together (in order listed) and bake at 375° for 10 to 15 minutes.
As the spaghetti boils, cut the bacon into small pieces and chop the onion. Fry until bacon is crisp and the onion translucent. Drain the fat (as much as possible), then add the tomato sauce and tomatoes. Gradually add as much of the juice from the stewed tomatoes to get the desired thickness. Add the cooked spaghetti and heat until the flavors are blended.
Cook chicken in a 4-quart Dutch oven with salt and water for 2 to 2 1/2 hours if using stewing hen or for 40 to 50 minutes if using fryer or broiler chicken. Remove chicken from broth and let cool. Remove meat from bones and cut into chunks. Skim fat from broth. Set aside 3/4 cup of broth for dumplings and also set aside 5 cups of broth for soup.
Mix equal parts of peanut butter and dry milk. Add honey, optional. Knead and mix until a good dough-like consistency. Model and experiment as any play dough.
Mix cake as directed, but set aside 1 cup of batter. Pour remainder of batter into greased and floured 9 x 13-inch pan. Bake as directed. When done, gently punch holes in cake with a fork.
Dissolve jello in hot water. Add strawberries and undrained pineapple; mix well. Pour 1/2 into dish; cool until congealed. Mix cream cheese or sour cream and pecans. Spread over jello; add remaining strawberry mixture and chill until set.
Mix together. Spray a 10 x 14-inch pan with Pam. Pour into pan and bake at 350° for approximately 17 minutes. Cool and cut. Very chewy.
Fry okra in oil until slime is out and browned. Keep mixing until browned. Put in a bowl and set aside. Fry onions and garlic until light brown in a pot. Add chicken broth and 2 cans water. Add tomato sauce and okra in and boil 1/2 hour. Add peeled shrimp and cook for 1 hour on low. Add extra seasoning for taste.
Mix together water, salt, yeast and vegetable oil. Add 2 cups flour slowly. Mix with a fork until flour is moist. Add remaining 2 cups flour. Mix with hands. Make dough into 3 balls. Knead a little. Lightly grease balls with shortening. Let lay 15 minutes. Roll out each ball on a lightly floured surface.
Combine green beans, corn, soup, sour cream, onions and cheese. Mix well and pour into a 9 x 12-inch casserole dish. Crumble crackers on top of casserole. Sprinkle almonds on top of crackers. Melt margarine and pour this on top. Bake at 350° for 25 to 30 minutes.
Cook spinach; squeeze dry. Add all ingredients. Form into balls on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Freezes well after baking. Yields 3 1/2 dozen.
Mix wet ingredients. Sift dry ingredients. Add together; pour into greased pan. Bake at 350° for 30 to 40 minutes.
Preheat Belgian waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth.
Allow dough to rise until nearly doubled. Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onions. Cook and stir until sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg; set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 15 in.x12 in. rectangle. Spread half the sausage mixture on each loaf to within 1 inch of edge. Roll jelly-roll style, starting at narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm. Serves 6 to 12.
Mix together the first 3 ingredients. Press in a greased 9 x 13-inch pan. Mix the rest of the ingredients except for the last 4 ingredients and pour over crust. Take 1 cup cake mix, sugar, cinnamon and margarine and mix. Sprinkle over pumpkin mix. Bake at 350° for 50 to 55 minutes. Insert knife to test if done.
To cake mix, add egg yolks, oil, nectar and extract. Mix. Beat whites and fold into cake mix. Bake in a tube pan for 35 to 40 minutes at 350°.
Mix above ingredients (crab and eggs last), except buttered croutons or bread crumbs. Put in casserole. Top with the buttered croutons or buttered bread cubes. Bake for 1/2 hour at 350°.
Sprinkle over rice-broccoli mixture. Bake in 350° oven for 30 minutes.
In saucepan over high heat, heat 5 to 6 cups water to boiling. Add bouillon cubes and stir until dissolved. Add vegetables and meat which has been browned in skillet until almost done. Simmer for 20 minutes until all is done.
Mix together ground beef and 1/2 onion. Make into patties. Brown in a skillet on both sides until about 1/2 done. Pour grease off. Add butter, other half of onion, can of mushrooms and green pepper. Cover and simmer over low heat for 30 minutes. Every 10 minutes, baste with the sauce the patties are simmering in.
Prepare macaroni according to package directions; drain. In medium bowl combine macaroni, oil and vinegar; toss to coat. Add remaining ingredients; toss gently to mix. Cover; chill thoroughly. Stir gently before serving. Refrigerate leftovers.
Mix all together; pour through cheesecloth to strain. Stir again before serving in a gourd. If you like you can add a few flies, knats or mosquitoes to be realistic.
In small bowl, sprinkle gelatin over water; allow to stand 2 minutes to soften. In medium saucepan, stir together sugar and cocoa. Stir in milk. Cook over medium heat, stirring constantly until mixture is very hot. Add gelatin mixture, stirring until gelatin is dissolved. Pour into medium bowl. Refrigerate until mixture is chilled (do not allow to gel). In blender container or food processor bowl, beat Ricotta cheese and vanilla until smooth. Stir into whipped topping. Gradually fold into cocoa mixture. Pour into 2-cup mold and chill until set. Unmold and serve with strawberries.
Thoroughly cream butter, sugar and vanilla; add eggs and beat well. Blend in chocolate. Stir in flour and nuts. Bake in a 9 x 13-inch pan in a slow oven (325°) 30 to 35 minutes. Cool. Frost with Mint Frosting. Makes 32 (2-inch) squares.
Mix all juices, sugar and water. Stir until sugar is melted. Fill glasses with ice. Fill 2/3 full of juice mixture and finish with Coke.
In top of double boiler, dissolve gelatine in cold milk. Cook until hot. Cream the egg yolks, sugar and salt. Gradually add to hot milk and cook until thick, 10 to 15 minutes. Cool. Whip the cream. Beat egg whites and fold into cooled, cooked mixture. Pour into 2 baked graham cracker crusts. Grate chocolate on top.
Cook chicken with seasonings until tender. Add chicken soup to chicken broth. Beat egg; add water and Crisco. Mix and add flour and salt. Divide into 2 parts; roll dough as thin as possible and cut into squares. Coat well with flour. Drop, one at a time, in rapidly boiling broth. Sprinkle black pepper along as the dumplings are dropped. Cook, covered for 15 to 20 minutes.
Melt butter over low heat and saute onion until tender. Add flour and cook, stirring constantly, about 3 minutes. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. Add seasonings. Remove from heat and add salmon, lemon juice and 1/2 cup corn flake crumbs. Combine well and chill until firm. Shape and roll in corn flakes. Bake on lightly greased cookie sheet 30 minutes at 375°.
Brown beef and drain off excess fat. Add chili, 1/2 of the cheese, tomatoes, beans and cream. Cook for 45 minutes on low heat, stirring often to prevent scorching. Serve over Fritos, topped with chopped tomatoes, lettuce and remaining cheese. Makes a fair amount. It's great and serves several.
Mix lard and flour well, then add buttermilk; mix well until nonsticky. Grease 8-inch biscuit pan, then roll out dough and cut. Makes 10 biscuits.
Mix all ingredients together in a casserole dish. Bake 30 minutes in a 350° oven.
Prepare one large or two 9 x 13-inch pans with Pam. Spread a thin coat of enchilada sauce in pans. Use remainder in the chicken. Combine remaining ingredients and spread about 1/3 cup mixture on each tortilla shell. Roll up and place in a baking dish. Sour cream and Longhorn or Cheddar cheese (grated) is spread over the top and baked at 350° for about 25 minutes. Jalapenos and picante sauce may be added, if desired, or may be added when serving. Makes 12 servings.
Combine cake mix, butter and 1 egg. Press into bottom of a 13 x 9-inch cake pan. Combine sugar, cream cheese and 3 eggs. Pour over first mixture. Bake at 350° for 35 minutes.
Mix sugar with spices. Fold into whipped topping. Garnish with additional cinnamon, if desired. Store in refrigerator. Makes 1 2/3 cups.
Combine all ingredients in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Yields 10 servings at 1 cup each. Calories: 84. Exchanges: 1 starch.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
In medium bowl, combine all ingredients, except margarine. Shape into 6 equal patties. In a 10-inch nonstick skillet, heat margarine until bubbly and hot. Add patties; cook over medium heat, turning once until browned on both sides.
Melt 2 tablespoons margarine. Saute onions. Add flour, salt, mustard, paprika and pepper. Slowly stir in milk. Cook 15 to 20 minutes over medium heat until thick. Mix with mac and ham. Put in casserole, top with cheese and dot with margarine. Bake at 375° for 20 to 25 minutes.
Preheat oven to 350. Peel a decorative strip around the middle of each potato, set aside. In a large skillet melt the butter over medium heat. Add the onions, sprinkle with brown sugar and saute until the onions are lightly caramelized.
Mix all the above ingredients together; shape into balls. Place in 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Drain grease. Cover with sauce and bake for 30 minutes. (Cover with foil while baking during last stage if desire lots of sauce).
Sift salt, soda and flour together. Add bran, mixing thoroughly. Stir in molasses, egg and milk. Beat well. Pour into greased muffin tins and bake at 350° for about 30 minutes.
Melt chips and peanut butter over water or in microwave until smooth. Put into large bowl and add rice cereal. Mix well then press into aluminum foil lined 13 x 9 x 2-inch pan. Chill until firm (1 hour).
Mix 1 cup Crisco and 1/2 cup flour. Store in airtight container and keep on hand to use when greasing and flouring cake pans.
Bring first 6 ingredients to a boil. Let boil for 5 minutes; must stir at all times! Use fairly large saucepan or it will cook over. Pour boiling liquid into large bowl and add peanut butter and Marshmallow Creme. Mix together with spoon; mixture stiffens quickly. Dump into buttered 9 x 13-inch pan. Chill then cut into 40 squares.
Mix all these ingredients and bake in large cornbread pan. Same as you would to make cornbread. Bread will be a little gummy when done. While bread is cooking prepare mixture and topping.
Brown pork chops in Crisco. Drain 1/2 of liquid from canned peas. Mix together tomato soup, peas and remaining pea liquid. Pour over pork chops. Simmer 45 minutes to 1 hour. Serve with rice or mashed potatoes.
Chop vegetables and simmer with other ingredients for 15 minutes or until desired thickness. Pour into 6 clean, hot, half pint or pint jars, leaving 1/2-inch headspace. Process in boiling water bath for 20 minutes. Makes roughly 12 half pints or 6 pints.
Combine potatoes, eggs, pickles, celery, onion and pimentos. Add remaining ingredients, except paprika; mix well. Sprinkle with paprika. Serves 8.
Freeze cherries on a plate or tray. Mix all the ingredients and add frozen cherries last.
Mix sugar, flour and milk together. Add egg yolks and vanilla. Cook over low heat until it thickens. Then mix together; mix until mealy the peanut butter and confectioners sugar. Put all but a little of this dry mixture into a cooked pie crust. Save a little to sprinkle on top. Put in cooked pie filling and top with meringue. Sprinkle rest of peanut butter mixture on top.
Combine all ingredients in medium saucepan. Bring to a boil over medium heat, stirring constantly. Pour into 1 quart casserole or individual dessert dishes. Place plastic wrap directly on surface of hot pudding. Chill 30 minutes; remove plastic wrap. Sprinkle with additional cinnamon, if desired. Makes 8 servings.
Combine margarine, sugar, cocoa and milk. Boil 1 minute. Remove from heat and add oats, peanut butter and vanilla. Pat into buttered 9 x 13-inch pan. Cool and cut into bars.
In 10-inch skillet over medium heat, cook onion in hot salad oil until tender, about 10 minutes, stirring frequently. Stir in rice, water, catsup, bouillon and thyme; heat to boiling. Reduce heat to low, cover and simmer 25 minutes or until all liquid is absorbed and rice is tender. Remove skillet from heat. With fork, stir ham, green pepper and vinegar into rice mixture. Cover and refrigerate until well chilled.
Combine chocolate chips, cream cheese and evaporated milk in saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Stir in walnuts and 1/2 teaspoon almond extract. Set aside. Combine remaining ingredients in large mixer bowl; blend well with mixer until mixture resembles coarse crumbs.
Mix and beat vanilla pudding and milk until thick. Add Eagle Brand, lemon juice and then Cool Whip. Alternate layers of vanilla wafers, bananas and pudding. Top with Cool Whip. Garnish with crushed vanilla wafers.
Coat nuts and chips with 1 tablespoon cake mix; set aside. Combine mix, eggs, oil, water, vanilla, pudding mix and sour cream and blend 3 minutes in large bowl of automatic mixer at medium speed. Fold in coated chips, nuts and raspberries. Turn into well-greased and floured tube or Bundt pan and bake at 350° for 1 hour or until knife inserted in center of pan comes out clean. Cool for 30 minutes and turn out on cake rack to glaze.
Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9-inch baking pan.	Add apples and cranberries. Toss to coat well. Spread mixture out evenly and arrange bread slices on top.