HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash mushrooms and remove stems. Drain caps and chop stems and reserve. Melt butter in skillet. Add onion, pepperoni, green peppers, garlic and stems. Cook until vegetables are tender. Add cracker crumbs, cheese, parsley, seasoned salt, oregano and pepper. Mix well. Stir in chicken broth. Spoon stuffing into caps. Place in shallow baking pan with 1/4-inch water. Bake, uncovered, at 325° for about 25 minutes.
Combine 7-Up, sugar, cinnamon, nutmeg and margarine. Cook until sugar is dissolved and butter is melted. Remove and let cool. Cool and pare 6 apples, leaving whole. Mix 6 tablespoons sugar with 1 tablespoon cinnamon. Sift together dry ingredients and cut in shortening. Add milk. Roll out like pie dough and cut into 7-inch squares. Place apples in squares. Dot with margarine and sprinkle with cinnamon and sugar. Fold dough over. Place in baking dish and pour 7-Up mixture over all apples. Bake 35 to 40 minutes at 350°.
In a large saucepan, cook the onion in the water until it softens. Add the beer and catfish and cook over medium heat until done (3 to 5 minutes). Combine the cooked rice, catfish/onion mixture, chopped tomatoes, spices and the peas. Place in 8-inch square microwave dish and heat in microwave on Medium power for 3 to 3 1/2 minutes until heated through. If more moisture is needed, add more chopped tomatoes.
Combine all ingredients in a large pot. Simmer over low heat for 1 1/2 to 2 hours. Store tightly in glass jars. Will keep in refrigerator indefinitely.
Blend cream cheese and sugar. Add strawberries, pineapple, banana and nuts. Fold in Cool Whip. Place in loaf pan and put in freezer. Remove 1/2 hour before serving.
Mix together first 4 ingredients. Boil to rolling boil for 5 minutes. Remove from heat; add oats. Mix well. Drop on buttered pan. Refrigerate.
For dressing, in small bowl stir together oil, vinegar, salt and pepper; set aside.
Cut watermelon and make into basket. Scoop watermelon out with melon scoop. Set aside. Save juice.
In a large bowl, cream butter and sugar with electric mixer. Mix in flour, walnuts, vanilla and salt. Roll into balls, or shape into crescents. Place on ungreased cookie sheet. Bake in a 325° oven for 20 minutes, or until lightly browned. While still warm, roll in additional powdered sugar. Makes 3 to 4 dozen.
Use 5-quart saucepan to brown chicken breasts in. Dredge chicken breasts in flour and brown lightly in the butter (margarine). Remove chicken and put into 9 x 13 x 2-inch baking dish. Sprinkle with sliced peppers and onions and pour the sherry over all.
Beat egg whites and cream of tarter until foamy. Beat in sugar and vanilla. Pour over pie and bake about 10 minutes at 400°, until light brown.
1. Heat oil in a pan. Cook onion, garlic and ginger pastes until golden brown.
Combine flour and chili sauce in plastic bag. Pound meat and add to bag. Shake until coated. Pour oil in 7 1/2 x 12-inch utility dish. Microwave on High 1 1/2 minutes. Add meat. Turn to coat both sides with hot oil. Microwave on High 4 minutes. Stir. Add onion, tomatoes, chili with beans and salt. Cover with waxed paper. Microwave on low for 25 minutes, stirring once. Uncover. Sprinkle with cheese. Cook on High for 30 seconds. Serves 4.
Sift flour, soda and salt together. Cream shortening, sugars and peanut butter. Add egg, milk and vanilla. Stir in sifted flour mixture. Roll 1/2 teaspoon of mixture into a ball, then roll ball in sugar. Bake 8 minutes at 375°. Place candy Kiss in middle of each cookie and bake 25 minutes longer.
Bring to a boil over medium heat Karo and sugar. Turn fire off. Add peanut butter.
Pour all of wine into pitcher. Pour same amount of 7-Up, cherries and juice, orange slices and sugar (for taste, if needed). Pour over ice.
Roll pheasant pieces in flour and brown in small amount of butter or oil in heavy skillet. Line the bottom and sides of a casserole with tomato slices. Place pheasant pieces on top of tomato slices in casserole. Marinate dried mushrooms in a separate bowl of consomme. When thoroughly soaked, drain mushrooms and add consomme to skillet fryings to make gravy. Thicken to desired consistency. Pour gravy over pheasant. Cover and bake in a 350° oven for 1 hour. Remove lid. Add mushrooms and sherry to flavor (use your own judgment). Bake another hour in a 350° oven. Serve with steamed rice and pour gravy over all.
Fry onions in butter until golden brown. Shred meat with fork. Add the rest of the ingredients. Cook slowly for 15 minutes. Serve on bun.
Cooking time is 15 minutes after the first ball can be rolled. Cut heat down to medium.
Put in bowl; mix well. Drop on cookie sheet. Bake at 400° until brown.
Cover the dried apples with water and soak overnight. Next day, cook ham slowly 2 hours. Add apples and water in which they were soaked. Add brown sugar and cook 1 hour. Add gnepp last 20 minutes.
Melt margarine in pan; stir in salt, onion salt and chili powder. Stir in pecans making sure to coat well. Spread in 15 X 10 X 1 inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Drain and cool on paper towels, serve as an appetizer.
Cream the cream cheese until soft and smooth. Add Cheddar cheese; mix until well blended. Add other ingredients except pecans and blend well. Shape into a ball. Cover and chill at least 24 hours. Roll in chopped pecans. Yields 24 servings.
Scrub potatoes and cut into julienne strips, as for French fries. Divide on 4 squares of aluminum foil. Sprinkle each pile with onion salt, celery salt, pepper and 2 tablespoons of the Parmesan cheese as uniformly as possible. Then dot each with 2 tablespoons of butter. Close foil loosely, allowing room for steam to escape. Bake at 425° for 30 to 60 minutes. Serves 4.
Put sugar, flour and cornmeal in a large bowl; toss lightly with a fork. Add eggs, butter, milk, lemon rind and lemon juice. Beat with electric mixer until smooth and thoroughly blended. Pour into large pie shell. Bake at 375° for 35 to 45 minutes, or until top is golden brown.
Brown meat and put in large soup pot. Add all of the ingredients, except carrots. Cook about 45 minutes. Add carrots and cook 10 to 15 minutes longer.
Mix 3/4 cup flour, sugar, salt and yeast. Heat milk, water and margarine to 120°. Gradually add dry ingredients and beat 2 minutes. Stir in enough flour to make a stiff dough. Turn out onto a floured board and knead 2 to 3 minutes. Divide into 12 pieces. Shape into balls and lightly pat out. Place on greased pan. Cover and place in warm spot and let rise until double. Bake at 375° until brown.
Scald milk in 2-quart microproof bowl for 5 to 5 1/2 minutes on High (max power). Add Grape-Nuts. Let stand 5 to 7 minutes to soften Grape-Nuts. Add beaten eggs and sugar.
Mix all ingredients together. Bake at 350° for 35 to 45 minutes.
Place prepared cucumbers and onion in container. Combine remaining ingredients and stir into cucumbers and onion. Store in refrigerator for a couple of hours. Very good.
Mix together the Fritos, grated cheese, onion, Worcestershire sauce and the tomato sauce. Split frankfurters lengthwise and fill with the above mixture. Bake at 350° for 20 minutes.
Mix the beans and chilies. Spread on serving tray. Mash the avocados and mix with lemon juice. Spread over beans. Blend mayonnaise, sour cream and taco seasoning. Spread over the avocados. Spread Cheddar and Jack cheeses over the mayonnaise layer. Spread onions over the cheese layer. Spread olives over the onion layer. Remove seeds from tomatoes, dice and pat very dry; spread over olive layer. Serve with chips.
*If milk is pasteurized it is unnecessary to scald it, but do heat it to lukewarm, about 110°.
Beat butter 30 seconds, add sugar, baking powder, soda and salt. Beat until well mixed and fluffy. Add eggs, milk and vanilla. Beat until well combined, gradually add flour. Beat again. Stir in nuts and 1/3 cup cherries. Put cereal in shallow dish, drop rounded teaspoon of dough into cereal and turn to coat. Put 2-inches apart on ungreased cookie sheet, flatten slightly. Press cherry quarters into center of each cookie. Bake in 375° oven approximately 8 minutes. Cool on rack. Yield: 48 cookies.
Grease and flour a 9 x 13-inch pan. Spread coconut and pecans in the bottom. Prepare cake mix according to package directions. Pour batter over coconut and pecans.
Sift dry ingredients together. Cut in shortening. Beat egg with milk and add to dry ingredients. Knead out lightly and wrap tightly. Chill in the refrigerator. Roll dough thin. Fill with cooked dry fruits of your choice. Fry in cooking oil at 375°.
Make the Kool-Aid. Pour in ice cube tray. Stick in popsicle sticks. Let sit in freezer overnight.
Combine butter, Crisco and sugar. Blend in remaining ingredients. Bake 1 hour and 15 minutes at 350° in Bundt pan.
Bake cake in a 9 x 13-inch pan according to directions. When cake is finished baking, poke holes in top of cake. Pour can of condensed milk and caramel syrup over top. Refrigerate until completely cooled.
Add oil to heavy skillet or wok and heat to medium-high for 1 minute. Add garlic; stir-fry 1 minute. Add cabbage, celery and green onions. Stir-fry 3 minutes or until crisp-tender. Add remaining ingredients; stir-fry 1 to 2 minutes or until thoroughly heated.
Mix all ingredients. Bake in 4 large greased	pans at 325° for 1 hour. Cut in squares, top with 1 tablespoon mushroom sauce.
If you're on a diet, remove the skin from the chicken. Place the chicken parts into a large mixing bowl. Add the olive oil. Dice the garlic. Slice off 2 or 3 slices of lemon and dice them as well (peel and all). Add garlic and lemon to the chicken and olive oil. Take what's remaining of the lemon and juice it into the bowl, then scrape the remaining pulp into the bowl as well. Let sit, covered, at room temperature for about 3 hours, stirring about every 30 minutes.
Mix together broth, celery soup, green peas and carrots. Add chicken and pour into casserole dish. Mix together oleo, milk and flour. Pour over chicken mixture and bake 35 to 40 minutes at 400°.
Heat all but 3 squares of chocolate with 1/4 cup milk in large microwavable bowl on High for 1 1/2 to 2 minutes. Stir until completely melted. Or heat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in Cool Whip until smooth. Spoon into crust. Freeze until firm.
Place pork chops in bottom of casserole dish. Cover with sauerkraut. Pour juice over kraut and chops. Top with onion and bell pepper. Use seasoned salt to taste. Wrap corn-on-the-cob in aluminum foil and place on top of onions and bell pepper. Cover.
Combine all ingredients. Store in airtight container. Use 2 tablespoons plus 1 teaspoon per cup of boiling water.
Cut thin slice from one flat side of each potato. Scoop out the interior of the potatoes into a bowl. Mash, adding the hot milk. Whip until fluffy. Add green onions, egg and butter. Whip mixture well. Season with salt and cayenne. Fold in tomato and tuna. Pile this mixture back into the potato skins, moulding it high. Sprinkle with Parmesan cheese. Place on baking pan. Bake at 400° for 10 minutes or until potatoes are heated through.
Heat oven to 350°. Grease a 9 x 13-inch pan. Combine cake mix, butter and egg. Mix at high speed until crumbly. Press into pan. Beat milk, egg and vanilla until blended. Stir in pecans and Bits 'O Brickle chips. Pour over cake base in pan; spread to cover. Bake at 350° for 20 to 30 minutes, or until light golden brown. Center will set upon cooling. Cool completely before cutting.
Layer first 6 ingredients in order given in large casserole dish. Set aside. Combine mayonnaise and sour cream, mixing well. Spread evenly over top of layered ingredients. Sprinkle cheese over mixture, then sprinkle bacon bits over all. Cover and chill for 6 hours.
Place rice in bottom of greased 2-quart casserole. Lay pieces of chicken on rice. Combine the soups and the water and pour over the chicken. Bake at 350° for 1 1/2 hours. Add salt and pepper to	taste.	(Fast and easy for those busy evenings.)
Cream butter and brown sugar. Add eggs. Beat well. Add cinnamon, vanilla and almond extract. Fold in flour a little at a time. Let stand for 30 minutes. Keep in refrigerator. Bake in pizzelle iron. Makes 12 to 13 dozen.
Cream butter, sugar, and vanilla until fluffy. Beat in egg and pineapple, including syrup. Combine oats, flour, soda, salt, and cinnamon. Stir into pineapple mixture with nuts and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 350° oven for 12-15 minutes. Makes approximately 3 dozen.
Cream together butter and sugar and add remaining ingredients. Pour into well buttered pan. Bake in moderate oven for 1 hour.
Take jello and mix until creamy. Beat chilled milk and add to mixture. Put in graham cracker pie crust. Chill one hour before serving.
Preheat oven to 350°. Cream butter. Add sugar gradually; cream well. Add eggs and stir. Sift together flour, salt, baking powder, soda and nutmeg. Add to sugar/butter mixture, alternate with buttermilk and mix well. Pour batter into two 9-inch layer pans. Sprinkle tops of cake batter with sugar and nutmeg. Bake 35 minutes or until done at 350°. No frosting necessary. The sugar and nutmeg make a sweet topping.
Mix well. Add 6 cups of bread flour. Beat and mix well. Grease large bowl; pour batter in and turn over to coat. Cover with plastic wrap. Let sit overnight.
Combine sugar, margarine and milk. Stir over low heat until mixture comes to a full rolling boil. Remove from heat and add pudding mix and oatmeal. Stir thoroughly. Drop by rounded teaspoonful onto waxed paper. These are really like candy!
Blend butter, cream cheese, sugar, milk and pudding in blender. Fold in whipped topping. Alternate layers of cookie crumbs and creamy mixture. Sprinkle the top of cake with crumbs to look like soil.
Cook hamburger and onion until browned. Drain. Add salt and pepper and chili sauce and put in casserole dish. Add cheese next and put biscuits on top. Bake 25 minutes at 375°.
Put sugar, white Karo, water and salt into pan and stir well. Cook, without stirring, to 148°. Beat egg whites until dry. Add small amount of hot mixture to egg whites. Keep adding until all Karo is mixed in whites. Add vanilla and nuts. Drop by teaspoon on wax paper.
Cook dates, sugar, eggs, oleo and salt over low heat for 10	minutes, stirring continuously. Place Rice Krispies and nuts in	bowl; pour hot mixture over and mix.	Form into balls and roll in coconut.
Mix together cottage cheese, cream cheese, egg and butter or margarine. Layer in 8-inch cake pan: noodles, tomato sauce, cheese mixture and half cheese. Repeat except for cheese. (You may have to adjust, depending on noodles.) Pour 1/2 cup water over it. Cover tightly with foil. Bake at 350° for 1 1/4 hours. Remove foil. Top with remaining cheese. Bake until melted.
Place rice and onion soup mix in bottom of greased large flat baking dish. Lay chicken pieces on top. Season with salt and pepper. Mix mushroom soup and water and pour over top. Cover tightly. Bake at 375° for 1 hour. Uncover and sprinkle heavily with Parmesan cheese. Return, uncovered, to oven to melt cheese.
Cook celery and onion in butter until just tender; blend in flour. Butter toast; cut in 1/2 inch cubes. In 1 1/2 quart casserole,	combine the onion-celery mixture with tomatoes, half the toast cubes, sugar and seasonings. Bake at 350° for 30 minutes. Top casserole with remaining toast cubes and bake 20 minutes longer. Yield: 8 servings.
Sift together flour, soda, baking powder and spices. In a large mixing bowl, cream butter and sugar. Beat in eggs and stir in pumpkin. Alternate adding flour with water about 3 times until all is used. Stir in walnuts and raisins. Pour batter into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes. Makes 2 loaves.
Take the first 4 ingredients and cook until thick like custard. Cool. Fold in whipped cream and egg whites. Pack some of the crushed wafers in bottom of freezing tray. Add other ingredients and then sprinkle rest of crumbs on top; freeze.
In a large bowl, mix lettuce and olives as first layer. Layer next 8 ingredients, beginning with cucumbers and ending with cheese. "Ice" salad with mixture of sour cream and dressing mix. Refrigerate 2 to 4 hours. Garnish with bacon bits.
Mix vinegar and sugar in mixing bowl. Tie spices in small cloth. Drop in vinegar mixture. Slice pickles. Rinse and drain well. Add to mixture and let stand 4 hours. Stir once in awhile. Put half of sliced pickles in jars and add spices. Add rest of pickles and vinegar. Set in refrigerator for 4 days.
Combine garlic, ginger, soy sauce, white vinegar, brown sugar and chicken broth or water in plastic bag or bowl; add pork. Marinate 30 minutes or overnight. Heat oven to 350°. Roast in a lightly greased roasting pan for 1 hour, basting occasionally with marinade. Slice thin and serve with rice and asparagus or salad. Makes 6 to 8 servings.
Microwave on High 8 minutes, stirring well 2 times. Ladle into jar. Let cool, cover and refrigerate. (Refrigerates up to 4 months.)
Cream 2 cheeses together. Add other ingredients and roll in pecans. Eat on Ritz crackers.
Put all ingredients except cabbage in a blender and blend together. Cook cabbage in small amount of water until just tender. Heat sauce and pour over cooked drained cabbage.
To rapidly boiling water, add salt and sprinkle corn meal in slowly. Allow water to boil over meal a few minutes. Stir briskly to prevent lumping. When well combined, add shortening. Cover; steam about 5 minutes stirring occasionally. Serve hot. Young okras may be added. Cut into small pieces and allow to boil for a few minutes before adding meal. A favorite variation which is very common to the natives is:
Mix together flour, margarine and pecans; pat into 9 x 13-inch pan to make crust. Bake 15 minutes at 350°. Cool completely.
In a food processor or blender, whirl the tofu, mustard and water for about 30 seconds or until smooth. Transfer the mixture to a medium size bowl and add the egg, egg whites, onion, red pepper, turmeric, paprika, salt and black pepper. Toss to mix.
Melt peanut butter and margarine in microwave for 1 minute. Add remaining ingredients. Stir until well blended. Pour into greased and floured 9 x 13 x 2-inch pan. Bake in a 350° oven for 25 minutes. Cool and cut into squares.
Separate eggs, using whites for topping on pie (meringue). Beat egg yolks, pecans and milk. Pour into a shallow baking dish so mixture will be two inches thick. Bake in slow oven (300° to 350°) until firm, about 30 minutes.
If using deer meat, combine with other ingredients and cook until pasta is tender. If using hamburger, brown and drain. Add all other ingredients and cook until pasta is tender. You may also add chopped onion to hamburger, if desired.
Combine meat, crumbs, milk, salt and pepper. Mix and shape into patties.
Mix all of the ingredients. Let set for about 10 minutes. Pour into pie crust. Bake at 400° for 10 to 15 minutes. Reduce heat to 325° and bake another 35 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 30 to 45 minutes.
Sift flour. Add sugar and salt into a large mixing bowl. Add warm milk, shortening, beaten eggs and yeast mixture. Stir and mix well. Then turn out on floured board and knead. This dough will be very soft, knead well, put it into a large greased bowl and cover with towel. Place in warm oven. Let it raise until doubled. Punch it down and divide in 3 and knead. Put in three 9 or 10-inch pans. Spread melted butter over the top and sprinkle with mixture of cinnamon and chopped nuts. Bake in 350° preheated oven 25 to 30 minutes. You can ice the top or put fresh fruit on top.
Preheat oven to 475 degrees. Slice eggplants in half lengthwise. Working with each eggplant half cut side up, make a 1 inch deep slit lengthwise down the middle to within 1 inch of each end (this makes the eggplant cook evenly). Place eggplant halves cut sides down on a baking sheet coated with cooking spray. Bake at 475 degrees for 35 minutes or until tender. Remove from oven; cool on pan 10 minutes. Peel eggplant halves; cut crosswise into 1/4 inch thick slices. Heat oil in a large non-stick skillet over medium heat. Add garlic and saute 30 seconds. Add tomatoes, sugar and salt. Cook uncovered for 30 minutes or until slightly thick, stirring frequently. (Mixture will have a pasty consistency.) Stir in basil and pepper. Spoon tomato mixture into a food processor; process for 1 minute, or until smooth. Set aside. Reduce oven temperature to 425 degrees. Arrange 1/2 of eggplant slices in a 9- by 13-inch baking dish coated with cooking spray. Spoon half of tomato mixture evenly over eggplant slices. Repeat procedure with remaining eggplant slices and tomato mixture. Sprinkle with cheese and bread crumbs. Bake at 425 degrees for 45 minutes, or until golden. Makes 4 servings, each 1 cup.
Dump cherry pie filling and pineapple into a 9 by 13 inch pan. Sprinkle dry cake mix on top. Melt butter and pour over. Sprinkle pecans on top. Bake at 350° for 30 minutes.
In a bowl, combine chilies, tomatoes, onions, cilantro, jalapeno and garlic. In another bowl, combine vinegar, oil, pepper and salt if desired; stir into vegetable mixture. Cover and chill for at least 2 hours. This has 2 grams carbohydrate.
Mix all ingredients well. Pour into oiled 8 x 8-inch or 9 x 9-inch pan. Bake at 400° for 20 to 25 minutes. Makes 10 servings.
Brown the meat and onions. Cook over medium heat until the onion is tender. Stir in seasonings, tomatoes, soup and rice. Simmer for 5 minutes, stirring occasionally. Spoon into a baking dish and top with cheese strips. Broil until the cheese is melted. Serves 4 to 6.
Mix rice, soups and water together and put into lightly greased baking pan. Place chicken on top. Sprinkle with onion soup mix. Cover with foil. DON'T PEEK. Cook at 350° for 2 1/2 hours.
Cover beans with cold water and add soda; bring to a boil. Drain; add fresh water and bring to a boil again; drain. Add water again and boil beans 1 hour or until tender. Drain. Place in baking pan. Add rest of the ingredients and bake until not soupy or about 1 hour. Serves 8 to 12.
Spray a 9 x 13-inch glass baking dish with cooking spray. Combine all of the ingredients, except the crackers and butter. Pour into the prepared dish. Crush crackers; toss with melted butter. Sprinkle the crumbs over the vegetables. Bake in a 300° oven for 1 hour. Serves 8.
Mix all together, then mix in 1/2 can dried onions. Cook at 350°, uncovered, for 30 minutes. Remove. Put 1/2 can dried onions on top. Bake for 5 more minutes.
Cook noodles until tender. Cook hamburger and onion; drain. Mix all ingredients. Bake in oven at 350° for 25 to 30 minutes. Spread Cheddar cheese on top.
Wash and trim broccoli; split heavy stalks. Place water and salt in saucepan; bring to boiling point. Add broccoli; cover and bring to a boil again. Reduce heat; cook for 10 to 20 minutes or until tender and all liquid is absorbed. Remove from heat; add cheese. Toss lightly; serve. Makes 6 servings.
In a 2-quart microproof casserole, combine juices, spices and sugar. Cook, covered, on High for 9 to 11 minutes or until mixture comes to a boil. Strain and garnish with orange slices. Makes 8 servings.
Mix everything together. Pour into unbaked pie shells (makes 2 pies). Bake at 350° for 40 to 45 minutes.
Combine noodles, tuna, mayonnaise, vegetables and salt. Blend soup and milk and heat thoroughly. Add cheese until melted. Turn into a 1 1/2-quart casserole dish. Top with almonds. Bake at 425° for about 20 minutes. Yields 6 servings.
Roll out crescent rolls into 4 rectangular shapes (instead of 8 triangles). Spread with your favorite flavor of mustard. Top with your choice of thin sliced deli meats, then top with grated cheddar cheese. Roll up jellyroll fashion - cut into 5 slices. Bake according to directions on dinner roll pkg. Makes 20 snacks. These are quick to make and freeze easily.
Beat until fluffy cream cheese, sugar and peanut butter. Add milk and blend well. Fold in Cool Whip. Put in pie shells and sprinkle top with chopped peanuts. Freeze.
Brown beef and onions. Cool. Add remaining ingredients. Serve with Doritos or taco chips. Decorate with tomato wedges, if desired. Use large bowl!