HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, melt butter. Add green pepper and saute for 1 minute until pepper is tender. Stir in flour and slowly add half and half cream, whisking while cooking until mixture is very thick. Stir in mustard, salt and cheese. Blend in corn and egg yolks with the cheese mixture; set aside. Whisk egg whites until stiff but not dry. Fold into cheese/corn mixture and blend thoroughly. Turn into a buttered 1 to 2-quart casserole or souffle dish. Bake at 350° for 40 minutes or until golden and puffy. Serve immediately.
Combine blackberries, 1 cup sugar and cornstarch in bowl, mixing well. Spoon into 9-inch square pan. Combine margarine, 1/2 cup sugar, milk, salt and vanilla in saucepan. Bring to boil; cool to lukewarm. Stir in baking powder and flour. Pour over blackberries and bake at 350° for 45 minutes.
Combine sugar, syrup, salt, butter and 1 cup half and half in a large heavy saucepan. Stir constantly until mixture comes to a full boil. Gradually add remaining half and half so that the boiling does not stop. Continue stirring to hard boil. Remove from heat. Stir in vanilla and nuts. Pour into buttered 8-inch square pan. When cold, turn out on cutting board and cut into squares.
Sift together flour, soda, salt and spices. Cream shortening and gradually add sugar, creaming thoroughly. Add egg and beat well. Alternately add sifted dry ingredients, applesauce and water. Pour into 9 x 9-inch greased pan. Bake in moderate oven at 350° for 45 minutes. Yields 12 to 16 servings.
Cream butter. Add sugar and beat until fluffy. Add vanilla packet and vanilla extract. Mix thoroughly. Add flour and nuts to mixture and mix together. Take small pieces of dough and roll and shape into crescent shape. Place on ungreased cookie sheet. Bake at 350° until lightly brown.
Mix pudding and milk until it thickens. Add Cool Whip. Mix well. Starting with crackers, make a layer in a 13 x 9-inch pan, then a layer of pudding mix. Alternate, ending with crackers on top. Spread a thin layer of frosting on top. Refrigerate and cut in squares.
Line an 8 x 8-inch pan with sliced peaches. Mix together butter, sugar, milk, flour and salt. Pour batter over peaches. Mix 1 cup sugar and 1 teaspoon cornstarch. Add 1 cup water. Pour over batter. Bake at 350° for 45 minutes.
Roll out dough on board. Cut with cookie cutters. Bake. Then you eat them!
Combine all ingredients and mix well. Trim crust from 16 to 18 buttered bread slices. Place slices, buttered side down in muffin tins. Press into shape. Fill with meat mixture (full). Bake at 350° for 40 minutes.
Mix together first 5 ingredients; shape into ball. Make a small well in the center of cheese ball. Add strawberry preserves. Serve with crackers. Refrigerate until ready to serve.
Brown ground beef and onion. Drain. Add salt and pepper. Add other ingredients. Simmer 1 hour, if possible.
Preheat oven to 400°. Line shallow pan with foil. Cut wings in each joint; discard tips. Melt butter in pan. Combine flour, salt and pepper in plastic bag. Add chicken and shake to coat. Place in pan and bake 25 minutes. Turn and bake additional 20 to 25 minutes or until crisp. Serve with barbecue sauce.
Simmer ham and sausage in water for 1 hour. Add remaining ingredients and cook for 15 minutes or until vegetables are done. Serve hot.
In a large salad bowl, layer cabbage and then other ingredients. Repeat this process until all ingredients are used.
Melt oleo in pan. Sprinkle graham cracker crumbs over this. Layer coconut, then chocolate chips and pecans. Pour condensed milk over all. Bake at 350° for 30 minutes. Completely cool before cutting in small squares. Very rich.
Cook chicken. When cold, remove from bones. Put chicken in flat baking dish. Mix sour cream and chicken soup; pour over chicken. Melt margarine; mix with Ritz crumbs and poppy seed. Sprinkle over top. Bake 30 minutes at 350°, uncovered.
Preheat oven to 375°. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine butter, sugar, brown sugar, eggs and vanilla. Beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch chips. Drop by tablespoon onto ungreased cookie sheet. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Makes about 4 dozen.
Mix all ingredients together, but English muffins. Toast muffins. Spread mixture on the toasted muffins. Place on cookie sheet and freeze. Before serving, thaw for 15 minutes. Cut each muffin into 4 pieces. Broil until cheese melts, about 3 minutes. Watch them; they burn easily.
Saute onion and green pepper in oleo. Add ground beef, breaking it up as it browns. Drain grease. Add remaining ingredients except noodles and cheese; bring to a boil. Simmer 15 minutes. Pour some tomato mixture on bottom of 9 x 13-inch pan, then add uncooked noodles. Layer like lasagna. Place cheese on top. Cover pan with aluminum foil. Bake at 350° for 45 minutes. Let cool 15 minutes before cutting.
Separate eggs. Beat yolks and add flour, butter and salt; mix well. Beat egg whites stiff and fold into egg mixture. Cook batter 1/8 at a time in butter in a large skillet. When edges curl, turn and brown on the other side. Spread with applesauce, jelly or other fruit sauce. May also roll up and serve with sugar and butter.
Mix first 5 ingredients together and put in refrigerator to jell. Mix pudding mix with milk, then fold in Cool Whip and pour over jelled Jell-O.
In a 2-quart casserole, beat eggs until mixed. In a 2-quart glass measure, heat milk on High 1 1/2 to 4 minutes, until steaming. Gradually beat into eggs. Stir in bread and remaining ingredients, reserving 2 tablespoons cheese. With spatula, lightly press bread mixture into egg mixture. Sprinkle with reserved cheese. Let stand 5 minutes.
Put all ingredients into blender container. Cover and process at liquefy until well blended. Use one level tablespoon of mix with six ounces boiling water for each cup; stir well. Garnish with a dollop of whipped cream. Yields 16 (6 ounce) servings. Great for cold weather and coffee drinkers.
Combine all ingredients; drop by tablespoon on hot griddle of skillet. Flip when nearly done. Serve immediately.
Mix egg and sugar until thick. Add with milk to sifted flour, baking powder, and salt. Lastly add melted butter. Mix until smooth. Drop by spoonful onto hot greased pan. Fry like mini-pancakes.
In large bowl measure 1/3 cup cocoa and remaining ingredients. With fork or wire whisk, beat just until blended. Grease an 8 x 8-inch pan. Heat oven to 400°. Bake about 20 minutes or until toothpick comes out clean. Cool cake in pan. If you like, sprinkle with 10x sugar.
Mix butter, seasoned salt and Worcestershire sauce. Pour cereals, nuts and pretzels into large plastic bag. Pour butter mixture over cereal mixture. Seal top of bag. Shake bag until all pieces are coated. Pour into large bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on paper towel to cool. Makes 9 cups.
Heat oven to 400°. Mix flour, baking powder, baking soda and cinnamon in a large bowl. Mix Bran, milk and sugar in another bowl; let stand 5 minutes. Stir in eggs and applesauce. Add to flour mixture; stir just until moistened. Spoon batter into muffin pan sprayed with nonstick cooking spray, filling each cup 2/3 full. Bake 18 to 20 minutes or until brown. Makes 12.
Thaw spinach and squeeze out as much liquid as possible. Stir soup mix, sour cream and mayonnaise until well blended. Stir in thawed spinach, chopped water chestnuts and green onions. Cover; chill for at least 2 hours. Stir before serving with chips, vegetable sticks or spears. Makes four cups.
Shred enough of the cucumber to make 1/4 cup; set aside. Coarsely chop remaining cucumber and place in a blender or food processor. Add yogurt and whirl until smooth. Transfer mixture to a bowl and mix in reserved cucumber, walnuts, dill, garlic and oil. Season to taste with salt. Cover and refrigerate until cold (at least 1 hour). Stir well. Serve in chilled bowls. Makes about 4 cups.
Combine lemon juice, oil, 2 tablespoons capers with liquid, garlic and pepper in a shallow glass dish or large heavy plastic bag. Add turkey; cover dish or close bag. Marinate in refrigerator several hours or overnight. Remove turkey from marinade; discard marinade. Oil hot grid to help prevent sticking. Grill turkey on an uncovered grill over medium-hot Kingsford briquets until turkey is cooked through, turning once. Move cooked turkey slices to edge of grill to keep warm. Grill rolls., cut side down, until roasted. Add the last 4 ingredients, if desired.
Quarter the dates and place in a small saucepan. Add water and sugar; cook until thickens. Set aside to cool. In second bowl, mix together flour, soda and salt. Add sugar, oatmeal, melted butter and nuts. Blend with fork until it becomes crumbly. Place crumbly mixture in a 13 x 9 x 2-inch pan. Be sure to reserve 1 cup for the top. Cover crumb mix with date mixture; sprinkle with remaining crumbs. Bake at 325° for 30 minutes.
Cream sugar and shortening. Sift together flour and baking powder and add to mixture alternately with milk, beating thoroughly after each addition. Pour into 13 x 9 x 2-inch greased and floured pan. Sprinkle top with cinnamon and brown sugar. Dot with butter. Bake at 375° for about 40 minutes or until done in center.
Use pastry blender to combine ingredients. Form mixture into balls about the size of small walnuts. Freeze on a cookie sheet. When frozen, remove from cookie sheet and store in a freezer Ziploc bag in the freezer. Remove the amount you wish to bake and place on a cookie sheet. Bake at 425° for 10 to 12 minutes. Serve warm.
Melt margarine. In a large bowl, combine remaining ingredients. Pour melted margarine over the top. Mix well. Bake in greased 9 x 13-inch pan at 375° for 25 minutes or until done.
Mix everything in a saucepan until smooth. Cook, stirring constantly, until thick. Add flavoring. Pour in baked pie shells.
Bake cake according to directions on box in a 13 x 9-inch pan. As soon as it comes out of the oven, poke holes all over the cake with a fork or toothpick. Pour the sweetened condensed milk over the top of entire cake. Next, pour entire jar of caramel over the cake. Refrigerate. When cool, top with Cool Whip and then broken up chunks of Heath candy bars.
Mix all ingredients well. Cut top off of a large round loaf of bread, unsliced. Take	out the insides of the bread and cut into wedge shaped pieces. Put spinach	mixture in hollowed-out bread. Place	wedged	pieces around the loaf and replace the top.
Cut sausage into 1/2-inch pieces. Salt shrimp; fry in hot oil quickly until brown. Set aside. Fry sausage until well browned; drain off fat. Put shrimp back in pot. Add minced vegetables and tomato sauce; heat until cooked down, stirring often. Add rice; fry until brown. Add water and spices. Cover; simmer for 20 to 30 minutes, stirring only once, until rice is tender.
Combine dates, water and sugar; cook over medium heat until thick. Cream margarine or butter and brown sugar; add flour, soda and salt. Stir into creamed mixture. Add oats and mix until crumbly. Pat 1/2 of crumb mixture in a 7 x 11-inch greased baking pan. Spread with date mixture. Top with remaining crumbs. Bake at 375° for about 30 minutes. Cool and cut into bars.
Cut orange slices and nuts in small pieces. Pour melted butter over brown sugar and cream. Add eggs one at a time. Beat after each addition. Sift flour, salt and baking powder together. Add dry ingredients a little at a time. Add vanilla, pecans and orange slices. Bake in a 350° oven for 35 to 40 minutes. Remove from pan, cool and cut in squares. Makes 2 dozen servings.
Put butter and water in pan. Bring to boil over low heat; add flour all at once. Stir until mixture leaves sides of pan. Remove from heat. Add eggs all at once, beating thoroughly until smooth. Place mixture in bottom of a greased 13 x 9 x 2-inch cake pan. Bake at 375° for 30 minutes. While it is baking, check on it periodically and jab any air bubbles with a fork.
Salt and pepper pork chops and bake at 350° for 30 minutes in a casserole dish. Pour off fat. Mix all other ingredients and pour over pork chops. Continue baking until pork chops are done, approximately 30 minutes.
Mix well and make into small balls. Brown meatballs on all sides. Place in roaster and add about 1 gal. of cream of mushroom soup. Place in oven and heat until bubbly.
Chop peppers and onions finely. Mix together. Combine all ingredients. Cook 10 minutes. Pour at once into sterilized jars and seal.
Blend dirt and water with hands in pan or dish. Stir briskly until thick. Gradually mix in sand. Season with crushed leaves and shape into small pies. Wash all pebbles and press in decorative patterns on top. Bake in hot sun until crisp. Cool in shade. Serves 6.
Mix all ingredients well and drop on ungreased cookie sheet. Bake 10 to 15 minutes or until brown at 350°.
Cut chicken in small pieces; layer. Mix the soup and sour cream. Pour over chicken. Crumble crackers over pan. Melt margarine; pour over crackers. Bake 25 minutes at 350°.
Grease and lightly flour a 10-inch tube pan. Into large mixing bowl, add shortening, butter and sugar. Cream until light in color and very fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Sift flour; measure. Sift flour again with baking powder. Add flour to creamed mixture along with milk. Stir in undrained pineapple and vanilla. Fold in coconut and pecans. Pour into prepared pan. Place in cold oven; turn oven to 325°. Bake for 1 hour and 10 minutes or until cake tests done. Turn out immediately and pour glaze over cake while still hot.
Combine carrots, onion and pepper. Mix all other ingredients; pour over vegetables. Cover and marinate at least 12 hours. Will keep a long time. Leftover sauce can be re-used again and again.
Fry potatoes and drain off all grease. Brown hamburger in another skillet, then drain. Mix hamburger, potatoes and beef gravy. Cut up some onion very fine as desired. Cook this together very slowly for 10 to 15 minutes Serve while hot.
Mix ingredients thoroughly with wire whisk. Add to 10 pounds cubed, cooked and drained potatoes. Use chopped celery to taste. Add onion to taste. Add salt and white pepper to taste.
Beat eggs. Add sugar, syrup, salt, vanilla, melted butter and pecans. Mix together well and put in uncooked pastry shell. Bake in moderate oven at 350° for 50 to 60 minutes. Check pie after 50 minutes. If crust is getting too brown, cover with foil. Pecans rise to the top of the pie to form a crust on the top.
Put in bottom of 9 x 13-inch pan the sliced apples and 1 cup white sugar. Sprinkle rest of ingredients, crumbled well over apples. Bake at 325° for 30 minutes. Sprinkle nuts on top and bake 15 minutes more.
In large bowl, combine flour, salt, sugar and shortening. In small bowl, beat eggs and milk together. Add the warm water to the yeast, then add the milk, eggs and the yeast mixture to the dry ingredients and work until the liquids are absorbed and the dough is no longer tacky. Place in a greased bowl and slightly grease top of dough. Let rise in warm place at least 1 hour. Punch down and at once, make into cinnamon rolls by rolling out dough. Brush with oleo and sprinkle with cinnamon and brown sugar. Roll and slice in greased pan. Let rise 35 minutes. Bake at 375° for 20 minutes.
Form into a ball and sprinkle with paprika. Wrap in Saran Wrap.
Measure the warm water, yeast and sugar into a bowl and let dissolve. Stir in the salt, eggs, shortening and flour. Mix until smooth and scrape sides of bowl. Cover and let rise 2 hours. Turn dough out onto lightly floured surface and roll into 12 x 8-inch pieces.
Trim meat; mix beer, onions, garlic, bay leaves, salt, pepper and 1 cup barbecue sauce. Pour over meat (sauce should cover meat). Marinate in refrigerator 12 to 24 hours, turning occasionally. Remove meat and onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce over top; cover and cook on low 7 to 10 hours. Enjoy!
Boil cabbage until tender, drain. Mix mayonnaise and spices and fold into cabbage while still hot. Top with bacon pieces.
Cook potatoes and mash. Add remaining ingredients and beat together. Bake at 350° for 1/2 hour. Sprinkle grated Cheddar cheese over top just before baking.
Melt stick of butter in frypan. Chop medium onion in pan. Add rice; fry until browned. Put rice mixture in casserole dish, then pour beef consomme soup over it and stir. Cover with tinfoil; cook about 1 hour.
Cook the carrots 15 minutes and drain. Mix all ingredients together. Chill well overnight. Stir once in awhile. It also can be served warm as a vegetable.
Combine all ingredients in blender. Blend at low speed. Refrigerate several hours for better flavor. Sprinkle with additional dill and serve with fresh vegetables.
Heat oven to 350°. Slice zucchini in chunks. Cook for a few minutes in boiling, salted water. Don't overcook! Drain squash; set aside. Make a sauce combining the butter, Cheddar cheese, Gruyere cheese, sour cream, salt, chives and paprika. Place the cooked squash in a 3-quart casserole dish. Pour sauce over top. Sprinkle bread or cracker crumbs over entire dish and dot with butter. Bake until brown and bubbles around the edges, approximately 30 to 35 minutes.
Mix sugar, eggs and vanilla in a bowl; add cream cheese. Grease and flour a 13 x 9-inch pan. Bake in oven for 45 minutes at 350°.
Boil 6 yams for 20 minutes. Peel, slice lengthwise and brown quickly in a little butter. Put in baking dish. Boil to thick syrup 2/3 cup sugar and 1 cup water. Pour over potatoes. Bake in preheated moderate oven (375°) for 25 minutes. Makes 6 to 8 servings.
Mix soup with milk and onion. Alternate layers of macaroni, corned beef and cheese. Pour soup mixture over each layer. Top with crumbs and almonds. Bake in 350° oven for 30 minutes. Makes 6 to 8 servings.
Mix; mold with hands into desired shape. (We mold into a ring.) Place in refrigerator until chilled. To serve, fill center with strawberry preserves. Can be served as a complement to a main meal or as an hors d'oeuvre with crackers.
Bring soup to boiling point and add gelatin that has been dissolved in cold water. Pour hot mixture over mashed cream cheese. Add onions, celery, and pepper. Mix together well. Add mayonnaise and mix again. Chill. Serves 12.
Wash and trim eggplant; cut in 1/2-inch slices. Combine crumbs and 1/4 cup cheese. Spread mayonnaise thinly on both sides of eggplant slices coating both sides. Place on ungreased cookie sheet. Repeat with remaining slices. Bake in 425° oven about 15 minutes until browned. Lower temperature to 375°. Grease 11 3/4 x 1 3/4-inch baking dish. Arrange eggplant slices slightly overlapping. Spread each slice with small amount of sauce; cover with Mozzarella. Sprinkle half of Parmesan over; spoon remaining tomato sauce over. Sprinkle with rest of Parmesan. Bake at 375° for 15 minutes or until cheese is melted. Serves 4 to 6.
Grind cranberries and oranges with skin (remove seeds), apples, lemon (remove seeds). Add sugar. Refrigerate after mixing for several hours.
Mix brown sugar with sifted dry ingredients. Cut in butter. Reserve 1/2 cup of mixture to sprinkle over cake. To remainder, add beaten egg with sour milk or buttermilk. Pour into small pan and sprinkle crumbs on top. Bake at 350° for about 30 to 35 minutes.
In a bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and ginger. Add buttermilk, shortening, pumpkin, molasses and orange peel. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Serves 12.
Combine 1 c. flour, 1 tbsp sugar, dry yeast, and warm water; mix well. Cover, let rise until light and bubbly 20 to 30 minutes. Combine butter, sugar, salt, and eggs; beat until well-blended. Add yeast mixture. Gradually add flour for a stiff dough. Knead on floured surface about 30 strokes. Cover; let rise until double in size. Punch down and divide in half. Roll out each half on floured surface to an 8x12 in. Cut in 3 in. strips. Roll each strip in melted butter. Coil each. Let rise until double in size. Bake at 375° for 12-15 min.
Beat egg white until stiff; add sugar and vanilla. Fold in pecans and place on greased baking sheet. Bake at 250° for 30 minutes. Cut oven off and leave for 30 minutes.
Reserve 3 or 4 berries for garnish; hull and slice 1 cup of the remaining berries. Arrange along the side of a clear, straight-sided, 1 1/2-quart bowl or dish. Place remaining berries in blender container or food processor bowl; add sugar. Cover and blend or process until pureed. In a mixer bowl, beat pudding and cream cheese with an electric mixer on medium speed until combined. Place half of the cake in the bottom of the dish. Pour half of the pureed berries over cake and top with half of the pudding mixture. Repeat. Cover and chill for up to 24 hours. Before serving, top with reserved strawberries. Makes 6 to 8 servings.
Cream butter, Crisco, sugar and add eggs, one at a time. Sift flour, baking powder, cocoa and add to the other mixture alternately with milk. Bake in tube pan at 250° for 2 hours, or until done.
Toast pecans in 1/4 cup butter in oven for 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs; beat well after each. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1/3 cup pecans.
Put ingredients in saucepan over medium heat. Stir until it starts to boil. Set aside. Make a biscuit dough. Roll out and cut into small pieces. Put sauce in a deep glass baking dish. Put biscuit dough in sauce. Sprinkle sugar and nutmeg over top. Bake at 450° for 20 minutes.
Cut all vegetables into bite size pieces. Use as much of each as needed. Mix together and add olives. Add dressing; mix well. Chill as many hours as you can before hand. Best if made a day ahead; gives the vegetables time to absorb the dressing.
Preheat oven to 375°. Mix all cake ingredients together in order given. Pour batter in 9 x 13-inch pan. Sprinkle topping on batter. Bake 45 to 50 minutes.
Layer chicken in a 6 x 9-inch casserole dish. Saute mushrooms in frying pan with olive oil. When tender, layer on top of chicken. Drain artichoke hearts; layer on top of chicken (reserve liquid from 1 can). Mix mayonnaise, cheese and artichoke liquid; layer on chicken. Bake at 350° for 1 hour and 15 minutes.
Sift flour, salt and spices together. Add raisins and nut meats. Set aside.
Cook until thick and when this is cool, spread over chilled salad and return to refrigerator until set. Cut into squares and serve.
Mix the first 6 ingredients and 3/4 cup of flour on waxed paper. Measure 2 tablespoons of flour and with floured hands, shape spinach mix into 1-inch balls. Gently roll balls in 2 tablespoons of flour to coat. Heat 4 to 5 quarts of water to boiling and carefully add spinach balls, 1/2 at a time, to water. Cook 10 minutes or until slightly puffed. Remove and drain.
Beat margarine and sugar until light and fluffy. Add flour and crumbs. Mix well. Press into bottom of greased 9-inch square pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes. Cool before serving.
Mix sour cream and cake mix; add nuts and chips. Drop by tablespoons on greased cookie sheet (use Pam). Cook 8-10 minutes at 350.
Work Crisco into flour until texture of corn meal. Add water; stir with a fork and then, very lightly, work with hands, like for pie dough. Peel and core apples. Put a pat of oleo in core hole. Pinch off a piece of dough and roll out into a square large enough to cover apple. Put apple on top; sprinkle with sugars and cinnamon. Then, corner to corner, pinch together and seal. Place on a cookie sheet. Repeat with remaining dough. Bake at 425° for 15 minutes, then reduce heat to 350° for 45 minutes.