HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and marshmallows. Quickly stir in corn flakes and food coloring. Place by teaspoonful on waxed paper. Add two cinnamon hearts to each wreath. When cool, remove from waxed paper and place in airtight container.
Boil quartered red potatoes with skin until tender in salted water; drain. Slice butter over potatoes. Mix in sour cream gently and sprinkle with bacon bits and cheese. Heat in dish until hot throughout and cheese has melted.
Mix all ingredients with enough milk to make a stiff batter. Drop by teaspoon into hot oil. Fry until golden brown.
Drop cabbage leaves into boiling water and cook for 2 minutes. Drain and cool. Mix rice with hamburg, onion and chili sauce. Place on cabbage leaves; roll up and fasten with toothpicks. Arrange in a buttered baking dish.
Combine cake mix, butter or margarine and one egg on high speed until crumbly. Press into 9 x 13-inch pan.
Saute sausage, celery and onions in a frying pan until the pork is fully crumbled and browned. Remove any excess grease. Mix together with the brown sugar, mustard, chili powder, tomato soup, pork and beans and tomato sauce. Toss other 4 cans of drained beans and put in an ovenproof casserole (lasagne pan size). Pour over sausage mixture and gently mix, being careful not to smash beans. Bake in a 350° oven for 1 hour.
Blend well with fork. Chill. Bake at 350° until light brown. Remove when warm, then roll in powdered sugar.
Heat oil in heavy skillet. Add onion and green pepper; cook over low heat until softened but not browned. Add ground round, spreading it over bottom of skillet. Continue cooking until meat is browned, stirring to brown evenly. Add remaining ingredients and place in greased baking dish. Bake in moderate oven (350°) about 1 hour. Serve with tomato sauce. Makes 6 servings.
Melt butter in pan. Add heavy cream and pepper. Stir well. Add cheese and sifted cornstarch. Cook on low flame for 15 to 20 minutes, stirring constantly. Add peas the last minute. Cook fettucine separately. Pour sauce over fettucine.
Combine ingredients in order listed, except for 1 1/2 cups crumbs. Shape into "chops" about 2/3 inch thick. Coat with reserved crumbs on both sides. Fry in nonstick skillet, using margarine or oil, on low heat until golden brown on both sides. These can be shaped and frozen for later use. Makes 10 servings.
Place onions, oleo, flour and bouillon cubes in crock-pot on high. Leave for 1 hour. Add 5 cups water; cook on low 8 to 10 hours. Stir well during last hour. Serve over cubed French bread. Put sliced Mozzarella cheese on top, if desired. Melt.
Coat a skillet with cooking spray. Over medium heat, cook onion, bell pepper, jalapeno and garlic until tender. Stir in cumin and pepper; cook 1 minute. Remove from heat; add beans and corn. Spread 1/2 cup bean mixture in each tortilla. Roll up and place seam side down on baking sheet. Bake at 425° for 8 minutes. Top each tortilla with salsa, sour cream, jalapeno and cilantro. Seven grams fat per serving.
Grease 9 x 13-inch pan. Preheat oven to 375°. Mix everything together and pour into pan. Turn oven down to 350° and bake 25 minutes. Serves 15.
Mix all the ingredients together, beating the cake mix as directed on box. Bake in two layers as directed on box. When cool, split layers to make four. Fill and frost with the following icing.
Mix flour, sugar and cocoa together. Add egg yolks, milk, vanilla and butter. Cook until thick. Pour into baked pastry shell. Top with meringue.
Combine all ingredients in saucepan. Bring to boil and simmer 10 minutes. Serves 4.
In a large skillet or large cooking pot, saute chopped onion, celery, green pepper and garlic in 1/3 to 1/2 cup chicken broth. Add tomatoes and okra. Heat to simmer. Add 5 cups chicken broth and simmer, covered, for 15 to 20 minutes.
Combine ingredients in order listed. Roll dough into balls, then in sugar. Bake at 350° for 8 to 10 minutes.
Slice potatoes and cook until tender (not done). For sauce, mix soup, milk, salt and pepper. Layer ham, potatoes and sauce. Repeat. Bake 30 minutes at 350°. Put 2 cups Cheddar cheese on top. Bake an additional 10 minutes.
Season chops to taste. Brown pork chops. Spray casserole dish with Pam. Put 3/4 cup of raw rice in bottom of casserole. Lay pork chops on top of rice, then place some onion rings and bell pepper rings on top of chops. Add 1 can onion soup and 1/4 can of water. Cover and bake at 375° for 1 hour. Feeds 4.
Preheat oven to 375°. Coarsely chop artichoke hearts (they should be chunky). In a large bowl, stir mayonnaise, sour cream, Marsala, curry powder, if desired, and pepper until evenly blended. Stir in scallions. Fold artichoke hearts into mixture until they are evenly coated. Transfer mixture to a 4-cup ovenproof casserole or serving dish.
Cook onion, and celery in broth until tender. Add peanut butter and water. Cook until smooth, serve warm.
Mix mint, parsley, lemon juice, garlic, yogurt, and black pepper together. Pour over cucumber and tomato mixture and stir. Serve within an hour for best taste. Serves 6.
Preheat oven to 350°. Lightly mix all ingredients except additional ketchup in a large bowl. Form mixture into a loaf and place in a large size pan (make sure pan is larger than meat loaf). Ice top and sides with additional ketchup as if frosting a cake. Bake 1 1/2 hours in oven. Remove and carefully pour off fat.
Build a really hot fire; sear brisket on both sides. While fire is cooling down a little, take brisket and season with spices and sauces. Put onion and peppers on one side of brisket and wrap with foil. Wrap twice to keep juices from spilling out. Put back on pit and let cook for 6-8 hours, keeping a low fire going all the time. Should be very tender.
Beat eggs thoroughly and add other ingredients. Pour into 9 x 13-inch pan (sprayed with Pam). Bake at 350° for 30 to 35 minutes. When cool, cut in squares and roll in powdered sugar.
Soak cereals in water and stir until smooth. Cream the remaining ingredients together. Add to fat, sugar alternately with buttermilk. Add cereals and mix until light. Store in refrigerator. Will keep for 1 month. Bake at 400°.
Brown ground beef over medium heat, breaking up while cooking. Add tomatoes and bell pepper. Continue to cook until vegetables wilt. Add dip and cheese to meat. Reduce heat. Stir until cheese is completely melted. Cook over low heat for 10 to 12 minutes more. Serve with nachos, tortilla chips, crackers, etc.
Preheat oven to 350°. Mix all ingredients in a small bowl. Press crumb mixture onto bottom (not sides) of 9-inch diameter springform pan with 2 3/4-inch high sides. Bake about 8 minutes, or until brown. Transfer to rack and let cool. Maintain oven temperature.
Cream the butter, sugar and oil until light. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder together. Add to sugar mixture alternately with milk. Add vanilla. Pour into a greased and floured 10-inch tube pan. Bake in a 350° oven 60 to 65 minutes until done. Cool cake 30 minutes and remove from pan. Ice cake.
Spray 9 x 15-inch pan with vegetable cooking spray. Line bottom of pan with waxed paper.
Spread apples in greased 9 x 13-inch pan. Combine cinnamon and 1 cup sugar; sprinkle over apples. Mix butter, brown sugar, cinnamon, flour and salt. Spread over top. Sprinkle with pecans. Bake at 350° for 45 minutes to 1 hour. Spoon in dessert dishes and top with whipped cream. Delicious warm or cool. Makes 6 to 8 servings.
Remove stems and wash mushrooms. Cook caps in salt water for 15 minutes. Drain mushrooms thoroughly and place in buttered 9 x 13-inch baking dish. Combine ingredients and fill mushrooms with mixture. Bake at 325° for 15 minutes. Serve hot. May be prepared ahead and baked later.
Cream sugar, oil and margarine. Beat smooth. Add egg yolks and beat well. Sift flour and soda together. Add flour mixture alternately with buttermilk. Add vanilla, coconut and nuts. Fold in beaten egg whites. Makes 3 layers. Bake 25 to 30 minutes at 350°.
Grind all ingredients and boil in large pot for 30 minutes. When thick, pour into sterilized jars and seal.
Cream butter and brown sugar until fluffy. Add granulated sugar and eggs. Continue to cream until fluffy. Stir in cream and vanilla. Sift together flour, soda and salt; add to mixture. Chill dough for 30 minutes. Place 1 teaspoon of dough on greased baking sheet and bake 8 minutes at 375°.
Roast goose 1 hour at 400°, then prick skin. Reduce heat to 350° for 1 to 2 hours. Skim off excess fat as it accumulates.
Cream butter and sugar well. Add eggs, one at a time, beat well after each. Add milk and dry ingredients alternately. Bake in 3 greased and floured pans at 350° for 25 minutes.
Mix first 5 ingredients together well. Add remaining ingredients. Mix together. Shape into balls. Do not flatten. Arrange on ungreased baking sheet. Bake in a 375° oven for 8 to 10 minutes. Makes 6 dozen.
Preheat oven to 400°. Shell and clean shrimp. Melt butter in 13 x 9 x 2-inch baking dish. Add salt, garlic and 1 tablespoon parsley; mix well.
Saute all vegetables in 1 stick oleo. Add shrimp and saute 5 minutes. Melt Philadelphia cream cheese and add soup, mushrooms, salt, Tabasco, red pepper, crab meat and rice. Mix well and put in 2-quart casserole. Top with cheese and bread crumbs. Bake at 350° for 20 to 30 minutes or until bubbling. Serves 8 to 10. Very good.
Mix peanut butter, powdered sugar and butter together. Press into square pan. Melt chocolate chips. Pour over first mixture. Chill until firm.
Cover green tomatoes with cold water in pan. Bring to a boil and scald for a few minutes. Drain off water and place tomatoes back into the kettle. Add red and green peppers, onions, salt, vinegar, and sugar to the tomatoes. Put pickling spice into a spice bag and add to mixture. Simmer 1/2 hour - 3 hours depending on your liking. (Recommended time is 2-3 hours.)
Pound chicken to 1/4-inch thickness and lay flat on waxed paper. Salt lightly. Place a strip of Swiss across small end of chicken breast and sprinkle with Blue cheese. Roll up and fasten with toothpick. Toss bread crumbs with melted butter. Coat each roll with flour. Dip in eggs, then roll in bread crumbs. Place on oiled, shallow baking pan and bake, uncovered, at 325° for 40 to 45 minutes.
Mix dry ingredients together. Add milk while cooking over low heat. Stir until thick. Add butter and vanilla. Stir until melted.
Heat cooked rice. Brown pork chops on both sides in large skillet. Add remaining ingredients except rice. Cover and cook over medium-low heat for 35 minutes or until pork chops are tender. Serve with rice.
Melt margarine or butter; add beaten eggs slowly. Beat in sugar. Add coconut, milk and vanilla. Pour into crust and bake at 350° for 30 minutes.
Drain fruit cocktail. Gradually add salad dressing and sugar to softened cream cheese; mix in few drops food coloring until well blended. Fold in drained fruit, marshmallows, nuts and whipped cream. Spoon mixture into two 1 pound coffee cans. Cover and freeze. To serve, remove bottom of can with can opener and push logs out on serving plate and slice. Makes 10 to 12 servings.
Mince shallots; saute in a little of the butter. Add the orange juice and mustard. Reduce to 2/3 cup (10 minutes). Cook asparagus. Reheat sauce, adding rest of butter, a chunk at a time. Serve over asparagus; garnish with orange slices. Good alternative to high cholesterol Hollandaise Sauce.
Brown ground beef in a large skillet. Add chopped onions, bell pepper, garlic salt and black pepper. After beef is brown and ingredients are done add beans, ketchup, sugar, syrup, mustard and BBQ sauce. Mix thoroughly. Bake in 350 degree oven for 30-40 minutes.
Mix Cool Whip and dry jello together. Add pineapple and cottage cheese. Blend thoroughly. Refrigerate 1 to 2 hours before serving.
Preheat oven to 425°. Stir mustard into cracker crumbs. Beat egg white with milk in a broad, shallow pan. Spread crumbs on plate. Dip fillets one at a time. Coat with crumbs. Place on baking sheet. Bake for about 15 minutes.
Wash and clean greens well through several waters. Boil meat in just enough water to cover. Add pepper and seasonings. Add greens which have been cut in small pieces. Add as little water as possible and boil 1 1/2 hours.
Put oatmeal in bowl. Pour water over and let stand until lukewarm. Add salt, butter, dissolved yeast and molasses. Stir in flour and beat thoroughly. Set this mixture in buttered pans. Let rise until almost doubled, then bake at 350° for 35 to 45 minutes.
Cream sugar and shortening. Add eggs and prunes. Sift dry ingredients and add alternately with milk. Mix thoroughly. Bake at 350 degrees until done.
Combine egg, peanut butter and sugar. Mix well. Form into small balls. Place 2 inches apart on greased cookie sheet. Bake in preheated 350° oven for 10 minutes.
Mix all ingredients together. Add to pie shells. Bake at 350° for 40 to 45 minutes or until knife comes out clean. Makes 2 pies. Serves 8 to 12.
Fill gallon jug almost to top with water. Add Karo and Clorox. Use to water Christmas tree to keep tree fresh.
Mix brown sugar, butters, molasses and egg in medium bowl. Stir in remaining ingredients except sugar. Cover and refrigerate at least 1 hour, but not longer than 24 hours.
In a large saucepan, saute garlic and onion in olive oil about 3 minutes. Stir in Italian seasoning, basil and wine, simmer 2 minutes. Add plum tomatoes, canned tomatoes and juice. Cook broccoli according to package directions, but for half the time. Add to tomato mixture. Carefully fold in cannellini beans to avoid smashing them. Place on very low heat to keep warm. Cook linguini according to package directions, drain, pour into large serving bowl. Pour bean and tomato mixture, toss lightly. Grate cheese over top, serve immediately. Serves 5 to 6.
Beat butter, oil, eggs and sugar. Add rest of ingredients. Stir; add corn flakes and oatmeal last. Drop by teaspoon on cookie sheet. Bake at 350° for 6 minutes.
Set oven at 375°. Cream butter and sugar. Beat and add eggs. Add pumpkin and stir. Mix dry ingredients; add and stir. Add vanilla. Stir; chill. Grease cookie sheet. Place dough on cookie sheet by soup spoonfuls. Leave room for cookies to spread. Bake about 10 minutes or until bottom is brown.
Cut melon in half lengthwise. Remove seeds. Scoop out melon balls. Leave intact. Drain well. Cut thin slice from bottom of each melon half to allow shells to stand upright. Divide melon balls between shells. Dissolve gelatin completely in boiling water in a large bowl. Stir in cold water. Pour onto melon balls. Refrigerate 3 hours or until firm. Cut into wedges. Makes 8 servings. Diabetic Exchange Per Serving: 1 fruit.
Beat the eggs with cream. Combine broccoli, mushrooms, Swiss cheese and chicken. Place in pie crust. Pour eggs and cream over ingredients. Dot with 1 tablespoon butter. Bake at 350° for 40 minutes. Cool 30 minutes before slicing.
Presoak steaks in salt water (or wild game remedy of your choice). Rinse steaks and place into lightly greased skillet. Brown. Mix bouillon with enough water to completely cover steaks. Add sliced sweet onion. Cover and simmer for approximately 20 minutes or until done. Add more water if necessary. Just before ready to serve, add instant rice to absorb remaining water. Cover and simmer 5 to 10 more minutes.
Add boiling water to puddings and jello and bring to a boil. Cook until thick. Set aside to cool. Add whipped cream and fruit.
Saute onion, peppers and spices in olive oil approximately 5 to 10 minutes until tender. Add shrimp and continue to cook 3 to 5 minutes, until shrimp are cooked. Add 1 can Mexican tomatoes. Add Feta cheese; warm through. In a separate pan, cook orzo pasta as directed; drain. Serve shrimp mixture over orzo pasta.
In a large microwave bowl, melt Parkay for 45 seconds, then add marshmallows and stir until all marshmallows are coated with butter. Melt in microwave for 1 1/2 minutes. Stir until butter and marshmallows are smooth and well blended and add Rice Krispies. Stir again until all Rice Krispies are coated with marshmallow mixture. Pour into buttered pan. When cool, cut into squares.
Melt first 3 ingredients in a double boiler. Add walnuts and vanilla. Stir all ingredients together. Let cool for 1 hour in refrigerator.
Use a large soup pot to cook chicken. Cover with water, add salt, cook until tender. Remove chicken, drain, remove skin and debone. Keep broth in soup pot to cook noodles. Mix flour and eggs, make dough, roll on floured surface, to 1/4 inch thick. Cut in strips. Cook covered in boiling broth until tender, 15 to 20 minutes. Pour off all but 1/2 inch of the broth. Add chicken and soup together, stir. Add a little milk if the juice is too thick.
Dice and boil potatoes until soft. Melt mild Mexican cheese in microwave to a boil. Blend in Ro-Tel tomatoes.	Mix with potatoes and bake at 350° for 30 minutes.
Boil cloves, cinnamon and sugar and orange juice in 5 cups water. In another pot, add tea bags to 4 cups boiling water and steam for 5 minutes. Combine both; add rest of orange juice (small can), lemon and pineapple juice.
Mix sugar, paste, butter and eggs. Add flour last. Divide into 3 parts. Line a 13 x 9-inch pan with foil. Spray the foil with Pam. Put 1 part in this pan. Bake for 11 minutes.
Sprinkle chopped nuts into bottom of greased Bundt pan. Roll quartered biscuits in white sugar and cinnamon mixture. Place on top of chopped nuts. Melt margarine, brown sugar and cream. Mix well and pour over biscuits. Bake at 350° for 35 minutes. Turn out onto plate when done. Slice or pull apart and serve.
Cream together butter, poppy seed, mustard, onion and Worcestershire sauce. Then mix ham and cheese with other ingredients. Spread on buns. Wrap in foil and heat about 20 minutes at 350°.
Brown bacon in skillet with onion. Place beans, sugar and soup in casserole and mix. Add bacon and onions. Bake at 325 ° for 2 hours or less.
Thoroughly blend cream cheese and Cheddar cheese. Fold in pineapple, onion and Worcestershire sauce. Chill several hours. Divide in half. Shape into balls. Roll in nuts. Chill overnight. Serve with crackers. Make ahead and freeze if desired. Makes 2 cheese balls (1 pound each).
Bring to boil cranberries and 3 cups water. Cook 3 minutes. Add sugar and cook 15 minutes longer. While still hot, add orange jello. Cool. Add the celery, walnuts and apple. Pour in mold or serving dish. Serve when set.
Fry bacon; saute onion. Coat liver in flour and seasonings. Brown liver slowly on both sides, approximately 5 minutes on each side. Reduce heat to simmer. Place bacon on top. Top with whipping cream and simmer for 20 minutes. Use sauce over boiled potatoes.
Sift the flour, baking powder and salt; set aside. Cream together the fat	and flavors, gradually add the 1 1/2 cups sugar, beat until light and fluffy. Add the egg yolks. Beat well. Add	the sifted dry ingredients alternately with the milk. Beat until smooth after each addition ending with flour. Beat the egg whites until frothy; add 1/4 cup sugar. Make a glossy (not dry) meringue. Fold into batter with nuts. Pour in 2 (9-inch) greased and floured pans. Bake at 350° for 45 minutes.
Cut wing tip off and discard. Cut remaining at joint and save both pieces. Put chicken into pot of water with garlic salt and onion. Boil and cook for 10 minutes. Let stand for 5 minutes, then arrange on cookie sheets. Cover with barbecue sauce and cook in oven for 15 minutes or until done at 300°. Serve warm.
Mix graham cracker crumbs, butter and sugar. Press in a 9 x 13-inch baking pan. Bake at 375° for 8 to 10 minutes. Mix cream cheese, milk and sugar and layer on cooled crust. Sprinkle on chopped pecans and spread on Dream Whip. Cover with cherry pie filling. Chill.
Mix butter, sugar and vanilla thoroughly. Measure flour by dipping method. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400°. Roll dough in 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes or until set but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Makes about 4 dozen 1-inch cookies.
Mix the first 5 ingredients. In a cup, mix the liqueur and water. Heat oil to the smoking point in a wok, add the fruit mixture and stir-fry for 2 minutes. Pour into a bowl; stir in the liqueur mixture. Serve hot as a dessert or as a side dish for fish, pork, poultry or curry. Serves 2.
Cream first 4 ingredients. Sift together flour, soda and salt. Add flour mixture, sour cream and vanilla to creamed ingredients. Mix well. Fold in beaten egg whites. Bake in two 9-inch layers or a 13 x 9-inch cake pan. Bake at 350° for about 30 minutes. Frost with Buttercream or Cream Cheese Frosting.
In a skillet, brown bacon and set aside. Pour off 90% of grease. Add 2 tablespoons butter to remaining grease. Saute mushrooms and onions in skillet.
Line a 9 x 9 x 2-inch pan with foil, extending over edges. In a microsafe bowl, cook butter, uncovered, on High for 2 minutes. Stir in cocoa, brown sugar and milk; cook on High for 2 to 2 1/2 minutes, until it comes to a boil. Cook an additional minute. Stir in powdered sugar and vanilla. Spread in pan.
Boil and bone chicken; save broth. Mix soups and Ro-Tel tomatoes together. Saute bell pepper and onion in oleo. Add 1 cup of broth to soup and tomatoes; set aside. Line casserole dish with flour tortillas that have been dipped in boiling chicken broth. Lay chicken on tortillas, then add a layer of soup mixture. Top with cheese. Put in another layer of tortillas. Add remaining soup mixture and top with cheese. Bake at 350° until mixture is bubbling and cheese melts, about 20 or 30 minutes.
Drain and mix together the first 6 ingredients. Over this, pour mixture of the salt, sugar, water, cooking oil, vinegar and paprika. Refrigerate for 24 hours. Drain and serve.
Mix and shape into dollar size balls. Fry in deep oil until golden brown. Drain and serve.
Mix together pudding, milk, Eagle Brand milk and Cool Whip. Layer vanilla wafers, pudding and sliced bananas. Should make 3 layers. Delicious and quick.
In 1-quart glass measure, combine garlic and margarine. Cook on High for 1 to 1 1/2 minutes or until garlic is tender. Stir in flour, then chopped mushroom stems and remaining ingredients, except mushroom caps; mix well. Mound into mushroom caps. Arrange on microwave-safe plate. Cook on High for 5 to 6 minutes, rotating plate once.
Have all ingredients at room temperature. Sift and measure the flour. Sift together the flour, baking powder, sugar and salt. To the beaten egg, add the milk and mix together. Add the melted shortening after it has cooled slightly. Add the liquid ingredients to the dry ingredients. Mix until the batter is fairly smooth. Pour the batter on a hot griddle to bake, about 3 to 4 tablespoons for each cake. Turn the cake when the top is covered with tiny bubbles and the bottom is a delicate brown. Brown the other side. Serve at once.
Cook noodles according to package directions. Mix the soups, bouillon cubes, water and milk together. Mix all ingredients together and pour in casserole. Bake at 350° for 30 minutes.
Cook broccoli according to directions on the package. Drain. Place in greased baking dish (12 x 7 1/2 x 2-inch). Mix soup, mayonnaise and lemon juice (set aside). Place layer of chicken on top of broccoli. Pour soup mixture on top. Spread Cheddar cheese on this. Then put bread crumbs on top. Bake at 350° for 45 minutes.
Mix and bake cake as directed on box. Use a 9 x 13-inch pan. While cake is still hot, punch large holes all over cake. Spread condensed milk and cream of coconut over cake. Store in refrigerator. Before serving, cover cake with whipped topping and sprinkle with coconut.
Measure and sift together the first 4 ingredients. Add butter or margarine; cut into flour with a pastry blender or 2 knives until crumbs form. Reserve 1/2 cup of this mixture for the topping. Combine egg yolks and milk. Add this to remaining crumb mixture and beat until smooth. Fold in 2 egg whites (beat until stiff). Spread evenly in a greased 9 x 9 x 2-inch pan or larger. Spread a can of prepared cherry pie filling (1 pound 4 ounces) over batter. Sprinkle with reserved crumbs. Bake at 350° for 45 to 50 minutes.