HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean the mushrooms, cutting off the stems and leaving them whole. Set aside. Place all other ingredients in a large saucepan and bring to a boil again. Reduce the heat and simmer, uncovered, for 5 to 10 minutes or until mushrooms are tender. Refrigerate several hours before serving.
Saute onion in butter. Blend in flour, salt and pepper. Stir over medium heat until bubbly. Stir in corn. Bring to boil 1 minute, stirring. Remove from heat. Gradually stir in milk. Heat to serving temperature.
Combine raisins, dates, figs, walnuts, vanilla and rum in food processor. Blend until coarsely chopped. Do not overblend. Spoon and press mixture into 9 x 5-inch loaf pan. Cover with plastic wrap and place heavy object on top to weigh down. Refrigerate 2 to 3 days to blend flavors. Unmold. Serve thinly sliced. Makes 12 servings.
Make angel food cake as directed, except use a 9 x 13-inch cake pan. Cool, then slice cake longways to make 2 (13-inch) layers. Mix in large bowl until creamy the softened cream cheese and powdered sugar. Fold in Cool Whip. Put some of the mixture on bottom layer. Add top cake layer. Spread remaining mixture over top cake layer. Top with cherries and refrigerate overnight.
Put all ingredients, except sour cream, into crock-pot. Cook on high for 2 hours; adjust to low heat and cook for 5 or 6 hours or until tender. 1/2 hour before serving, add sour cream. Serve over rice or noodles.
Boil chicken breasts until white (5 to 8 minutes). Mix chicken soup, mayonnaise, lemon juice and curry powder in large bowl. Boil broccoli until just unfrozen. Layer in casserole "lasagna type" dish. Cut chicken into small pieces. Layer on top of broccoli, then pour sauce mix on top of broccoli and chicken. Sprinkle grated Cheddar cheese generously on top. Can also sprinkle bread crumbs by Progresso or whoever on top for more seasoning. Bake uncovered at 350° for 45 minutes. Serve over white rice or egg noodles.
Make a crust of crushed crackers and 1/2 cup melted butter. Put in 10-inch pie plate or similar low dish. Saute until golden brown the onions in 1/4 cup butter. Put on top of cracker crumbs in shallow casserole. Sprinkle on top of onions grated sharp Cheddar cheese. (This may be fixed hours ahead of time.)
On salad plates, arrange spinach leaves, chicken, fruit, celery, almonds and green onions. In cup, mix together mayonnaise and juice. Drizzle over chicken mixture. Garnish. Makes 2 servings.
Combine pretzels, margarine and 3 tablespoons sugar. Press into 13 x 9-inch pan. Bake at 350° for 10 minutes. Let cool. Mix cream cheese with sugar and Cool Whip. Spread over crust. Dissolve gelatin in boiling water. Drop frozen strawberries into gelatin and let thicken slightly in refrigerator. Pour over topping mixture. Chill until set. Makes 12 to 20 servings.
In large skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Drain on paper towels. In mixing bowl, mix cream cheese, sour cream, chili sauce, hot pepper sauce and pepper to taste. Add green onions, bacon and almonds and mix until blended, but still chunky. This can be kept refrigerated for two days or frozen. If frozen, defrost in refrigerator; if dip is too thick, add additional sour cream.
Brown onion in 1 tablespoon oil. Mix pork, beef, rice, green pepper, onions, celery, garlic, egg, paprika, salt and pepper together. I freeze my head of cabbage or cut out core and pour boiling water into hole and simmer until leaves wilt. Remove leaves, one at a time, and slice off thick vein. Place a spoonful of meat mixture on each cabbage leaf and roll up, tucking in sides. In a large pan or crock-pot, make a bed of half a can of sauerkraut and place cabbage rolls on top. Cover with rest of sauerkraut. Cover with tomato juice. Bring to a boil. Turn down heat and simmer for 2 hours; more, if in a crock-pot. Can be frozen but be sure to cook first.
Blend mixture and pour into cooked pie shell. May use graham cracker shell if desired; refrigerate until molded.
Wash chicken and drain on paper towels. Grate the peel from the whole lemon and set aside. Cut lemon in half and squeeze the juice over the chicken, rubbing the juice into the chicken. Coat chicken with the flour, salt and paprika and brown slowly in the heated oil. Arrange in casserole or baking pan. Sprinkle grated lemon peel and brown sugar over the chicken, and then cover with the lemon slices. Pour broth over all and place the mint (if used) over the top of the chicken. Cover and bake in 375° oven until chicken is tender, 45 to 60 minutes. Remove mint before serving. Serves 6 to 8 if chicken pieces are large.
In saucepan, combine and heat picante sauce and tomato sauce. Combine cheeses. Halve 12 olives and set aside. Chop remaining olives and mix with green onions. In frying pan, heat small amount of oil. Fry each tortilla on one side until lightly browned. Dip fried tortillas into sauce; remove and fill uncooked side of tortilla with spoonful of onions, olives and 2 large spoonfuls of cheese.
Mix sugar, cornstarch, cinnamon and salt. Mix with apples. Put into a pastry-lined deep dish pie pan. Pour melted butter over all. Cover with top crust. Bake at 350° about 50 minutes or until crust is brown.
Preheat oven to 300°. Grease and flour large tube pan. Cream butter and sugar, adding eggs one at a time. Mix well after each addition. Add flour and baking soda, then vanilla and sour cream, mixing well. Stir in coconut. Spoon into tube pan. Bake at 300° for 1 hour and 15 minutes or until done. Do not test with toothpick too often or too soon as cake may fall.
Wash and cut enough okra to fill a 4-quart boiler. Cover with water, then add vinegar and salt. Cook until okra changes color. Put in hot sterilized jars and seal. When getting ready to eat, open and pour into colander. Run under cold water for 5 minutes. Let drain well. Batter and fry.
Cream butter, flour, mace and baking powder together. Beat eggs and add sugar and vanilla. Add this mixture to the butter and flour and mix well. Add chopped fruits, nuts and raisins; mix. Bake at 275° to 300° for about 2 hours. Makes 10 pounds.
Saute chicken in butter and olive oil. Take chicken out and saute slightly the onion and peppers. Then put chicken back with onions and peppers. Pour in chicken broth and bring to boil. Scatter raisins over chicken and simmer, covered, for 1/2 hour. Chicken should have skin side up. Serve with rice.
Mix meat, crumbs, milk, salt and pepper together. Shape into balls. Mix all other ingredients and pour over meat balls. Bake at 450° for 35 minutes.
Mix ingredients together in bowl with whisk. Let stand 5 to 10 minutes. Heat pan with oil. Fry pancakes; flip when ready. Serve with butter and syrup or topping of choice.
Blend together brown sugar, sugar, eggs, salt, vanilla and 2 sticks softened margarine. Mix well. Blend in 2 1/2 cups of self-rising flour. Drop by spoonfuls on a cookie sheet and bake for 10 minutes at 350°. Yummy!
Have kids cut cheese with cookie cutters and then paint with favorite condiment. Put on top of cracker and enjoy!
Spread toast with deviled ham and heat in slow oven until warm. Chop eggs. Melt butter and blend in flour and salt until smooth. Add milk and Worcestershire sauce. Cook and stir until thick and bubbly. Stir in chopped eggs. Cook and stir until heated through. Spoon over toast and sprinkle with paprika.
Cream margarine, eggs and Ricotta. Add sugar, flour and baking powder. Roll dough with hands into very small balls. Place on ungreased cookie sheet. Bake in 350° oven for 10 to 15 minutes. Do not brown cookies.
In saucepan, blend sugar, flour and mustard. Stir in pineapple juice, vinegar and soy sauce. Cook and stir until thick and bubbly. Serve hot with warm smoked sausage links, thinly sliced.
Prepare any kind of white rice you like and add just the 1/2 teaspoon of curry. Set aside. Add 3 tablespoons raisins; stir.
Mix jello and water; cool. Add ginger ale, drained pineapple (reserve juice) and bananas. Cover with marshmallows. Chill until firm.
Mix popped corn and nuts on a cookie sheet or a large pan. Combine margarine and Karo in a 1 1/2-quart saucepan. Bring to a boil over medium heat (234°) for 10 to 15 minutes or until mixture turns light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts. Mix to coat well; spread to dry. Break apart and store in tightly covered container. Makes about 2 pounds. I make it in popped corn balls.
Prepare filling mix according to directions on package. Add cream cheese to cooked filling and beat well. Combine whites and sugar. Beat until forms stiff peaks. Fold into filling. Spoon in pie shell. Chill this before serving. Sprinkle crumbled pastry pieces around edge.
Put the bottom crust in a deep pan. Mix flour and sugar together. Spread 3 tablespoons of sugar/flour mixture. Fill the plate half full of apples. Spread half the remaining flour mixture on top of apples. Scatter about 10 pieces of cheese about the size of your little finger. Fill the plate heaping full of apples. Spread the rest of the flour mixture on top. Sprinkle on cinnamon and dribble on the molasses. Toss on 8 or 10 small chunks of butter. Put on top crust. Bake at 425° for 15 minutes, then 400° for 45 minutes.
Mix all ingredients well. Form into balls and place on ungreased cookie sheet. Bake at 350° for 45 minutes, then brown tops. In place of salmon, you may substitute 6 small cans of turkey or chicken.
Beat well the first four ingredients. Add eggs and vanilla; beat well. Add the last four ingredients; beat well.
Saute onion, bell pepper and celery in frying pan with butter. In bowl, combine crab meat, black pepper, mustard, barbecue sauce and eggs. Mix with sauteed mixture. Place 1/2 in lightly greased casserole dish. Mix remaining crab mixture with 1/2 the soup and put in casserole. Top with remaining soup, then bread crumbs. Bake at 350° for 45 minutes.
Melt chocolate in double boiler. Sift and measure sugar. Add baking powder and salt to sugar and sift again. Soften butter or margarine. Cream with sugar mixture until light and fluffy. Add egg yolks and beat thoroughly. Add melted chocolate and vanilla and beat again. Add flour and buttermilk alternately, and beat after each addition. Fold in beaten egg whites. Stir in nuts and coconut. Bake in two 9-inch pans at 350° for 45 minutes.
Soak cucumbers 24 hours in lime and 8 1/2 quarts water. Drain and wash the cucumbers well (be careful of cucumber rings.) Make a solution with the alum, 1 cup vinegar and red food coloring; add with enough water to cover. Simmer 2 hours or until tender; drain. Make syrup of red hot cinnamon candy dissolved in 2 cups hot water, 3 cups white vinegar, 15 cups sugar and 8 broken cinnamon sticks (I add 1 pint more sweetened vinegar.) Bring to a boil and pour over cukes. Let set overnight. Next day drain, bring syrup to boil and pour over cucumbers. Do this 3 nights. Next day put cukes into jars and pour boiling syrup over the cukes and seal.
Combine cake mix, egg, water, shortening and 1 cup coconut; mix well. Bake in a greased 9 x 13-inch pan for 18 to 20 minutes at 350°. Cool. Whip cream and fold in strawberries. Spread over the baked cake. Top with remaining coconut. Makes 12 servings.
In a Dutch oven, brown beef. Skim off fat. Add green pepper, onion and garlic and saute until slightly limp. Add rest of ingredients, except beans and simmer, uncovered, for 45 minutes. Slightly drain beans and add to chili. Simmer 15 minutes.
Heat shells at 350° for 5 to 7 minutes. Line shells with lettuce leaves. Combine all remaining ingredients and spoon approximately 1/2 cup guacamole into each shell. Garnish with more lettuce if desired. Use parts of shell for dipping. Serves 4.
Melt butter in 13 x 9-inch baking dish in 350° oven. Sprinkle with sugar, nuts, cranberries and pineapple. Add water to reserved juice to equal the amount of liquid specified on cake mix package. Prepare as package directs. Spread over fruit. Bake at 350° for 35 to 40 minutes or until cake tests done. Cool 5 minutes and invert onto large serving dish. Serve with whipped topping, if desired.
Preheat the oven to 325°. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Chop the green onions finely. Place the butter in a small microwave-safe bowl. Microwave on High until melted, about 15 to 30 seconds. Drain whole kernel corn.
Mix sugars and cinnamon in a bowl. Separate biscuits and cut into quarters. Coat several pieces at a time in the sugar mixture until all pieces are coated. Put the pieces into a well greased Bundt pan. Sprinkle with sugar mixture. Drizzle with melted butter and bake at 350° for 30 minutes.
Sift dry ingredients together. Add remaining ingredients and mix well. Drop by teaspoon in hot oil. Fry until golden brown.
Mix all ingredients and bake in 350° oven for 45 minutes (longer if potatoes are frozen).
Cover potatoes with water and onion. Boil with salt until 1 1/2-inches of water left. Add milk, butter, salt and pepper. Serves 8.
Cream butter, peanut butter and both kinds of sugar. Beat in eggs and vanilla. Sift together flour, soda and salt. Blend into creamed mixture to	make dough. Preheat oven to 375°. Shape dough into	1-inch balls and place in ungreased small muffin tins. Bake for 8 to 10 minutes. Remove from oven and press peanut butter cup into center of each cookie until the top of the peanut butter cup shows. Remove from pans when cooled.
Preheat oven to 375°. Cut cream cheese into 20 pieces and shape into balls. Flatten and press each biscuit to a 3-inch diameter. Combine sugars and cinnamon; on each biscuit place 1 teaspoon sugar and cinnamon and 1 ball of cream cheese; bring up edges and seal. Pour butter into bottom of 5-cup ring mold. Sprinkle half of nuts and half of rest of sugar and cinnamon into mold. Place half the biscuits atop, seam side up. Repeat layers. Bake at 375° until browned, about 20 minutes. Cool in pan for 5 minutes; invert onto serving plate. I play a lot with this recipe. I usually use more brown sugar.
Heat oven to 350°. Combine cornmeal, salt and cold water. Stir in boiling water. Cook and stir until thickened. While cornmeal is cooking, saut onion in oil. Add ground beef and brown lightly. Stir in flour, olives, tomatoes, chili powder and salt. Spread cornmeal mush evenly in bottom of greased 8 x 10 baking dish. Top with meat mixture. Arrange cheese cubes on top. Bake approximately 30 minutes.
Put all ingredients except pie filling in mixing bowl. Beat with electric mixer on slow until mixed, then beat on high until light and fluffy. Put half the batter in a 9 x 13-inch greased cake pan. Spread pie filling on top of batter. Take rest of batter and spoon on lattice fashion. Bake at 375° for 45 minutes.
Line bottom of 9-inch pan (round) with aluminum foil. Spread ice cream in pan. Return to freezer until firm. Run knife around edge of pan to loosen and remove from pan. Wrap in foil and return to freezer. Preheat oven to 350°. Line bottom of 2 (9-inch) round pans with foil. Mix cake mix and butter in bowl until crumbly. Place 1/2 of mix in each pan. Press lightly. Bake for 15 minutes. Do not overbake. Cool 10 minutes. Remove from pans. Cool completely. Place 1 cookie layer on serving plate. Top with ice cream. Peel off foil. Place second cookie layer on top. Wrap in foil and freeze for 2 hours. To keep longer, store in airtight container. Makes 10 to 12 servings.
Mix all ingredients and spread on both sides of bread (small dinner rolls are ideal). Add slices of ham and cheese. Freeze and reheat at 350°.
Combine 3 cups flour, yeast, sugar, salt and soda. Combine and heat liquids until very warm (120° to 130°). Add dry mixture. Beat well; stir in enough flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2-inch) pans that have been greased and sprinkled with corn	meal. Sprinkle tops with cornmeal; cover and	let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Cook and drain the shells. Add the sealegs, celery, onion, mayonnaise and catsup. Add any or all of the following: carrots, green pepper, cucumber or green peas. Chill and decorate with cherry tomatoes.
Preheat oven to 450°. Cut potato in wedges. Mix all ingredients and cover potato. Place on baking sheet; cook for about 40 minutes.
In saucepan on stove top, mix all ingredients together over low to medium-low heat. Stir continually until thickened. Takes about 20 minutes. Serve over big buttered biscuit.
Beat all ingredients up except egg and let stand for 10 minutes. Add egg; add more flour to your judgment. Bake at 375° to 400° for 10 to 15 minutes or until brown in spots.
Cook chicken (save broth). Remove from bone. Melt butter; mix with stuffing. Put half of stuffing on bottom of casserole. Layer chicken on stuffing. Mix soups and broth. Pour over chicken. Put other half of stuffing on top. Bake at 350°, uncovered, for 30 to 45 minutes.
Mix well and	refrigerate in covered container. May reserve drained tomato juice to use for desired consistency.
Cream together softened cream cheese and butter. Add salt and lemon juice. Slowly add powdered sugar. Mix until smooth. Spread on cooled cake.
Layer half the zucchini, tomato and onion in a greased 1 1/2-quart casserole. Sprinkle with half of the salt and cheese. Repeat. Crumble bacon coarsely over top. Microwave at High 3 to 4 minutes. Rotate dish 1/2 turn. Microwave at High 3 to 4 minutes. Yield: 4 servings.
In a large skillet, brown meat. Add remaining ingredients and mix well. Pour into a 2 quart baking dish and bake at 400° for 30 minutes. Serves 8.
Combine in medium bowl. Mix well. Pat into ungreased 9-inch pie pan. Flute edges, if desired.
Place mint leaves, tea bag, sugar and cinnamon stick in large container; add 1/2 gallon boiling water. Let steep 1 hour, keeping container covered; strain. Add lemon juice and enough water to make 1 gallon. Serve hot or cold.
Mix beaten eggs and sugar. Add melted butter and other ingredients. Mix well. Pour into 2 unbaked pie shells. Bake at 325° until brown and firm.
Mix ground beef with all ingredients, except soup and milk. Form into small balls and brown meatballs in margarine. Place in casserole dish. Add the soup and milk mixture. Bake at 325° for 1 hour.
Cut cream cheese and butter or margarine into biscuit mix until crumbly. Stir in milk. Turn on lightly floured surface. Knead 8 to 10 strokes. On waxed paper, roll dough to a 12 x 8-inch rectangle. Invert on a greased baking sheet. Remove paper. Spread preserves down center of dough. Fold one side to middle, then other side. Bake at 375° for 20 minutes or until golden brown.
In a heavy pot, melt the chocolate chips, butter and Kahlua on medium, stirring constantly, until all is melted and well blended. Add walnuts and pour into a buttered 8-inch square pan. Refrigerate. Cut when cold.
In large mixer bowl put cooking oats, butter, boiling water, honey and salt.	Cool to warm.	Stir in yeast.	Add eggs and 2 1/2 cups flour. Beat at medium speed until smooth, 1 to 2 minutes. Stir in enough remaining flour to make dough easy to handle. Turn dough onto	lightly floured surface. Knead	until smooth and elastic, about 10 minutes. (Add more flour as needed until dough no longer sticks.)
In blender, blend milk, egg substitute, banana, honey, cinnamon until smooth. Dip bread slices in mixture, place on greased baking sheet. Bake at 400° for 20 minutes turning slices after 10 minutes.
Melt butter and mix with other ingredients. Pour into unbaked pie crust. Bake at 350° for 30 minutes. Top with Cool Whip or vanilla ice cream.
Mix butterscotch morsels and 1/3 cup of sweetened condensed milk in microwave-safe bowl. Set aside. Line 8-inch square pan with foil. Mix chocolate morsels, vanilla and remaining milk in microwave-safe bowl. Microwave on High for 1 minute. Spread in pan. Microwave butterscotch morsels 45 seconds on High. Spread on chocolate mixture. Chill. Turn out on plate and cut into squares.
Mix together the oil, sugar, eggs and cocoa. Add flour, baking powder and salt. Mix well. Add nuts and vanilla. Pour into 13 x 9-inch greased pan. Bake at 375° for 25 to 30 minutes. Do not overbake.
Mix salad dressing, Italian dressing, garlic powder, a little basil, oregano and parsley together; pour over chicken pieces. Place in fridge for 20 minutes, turn once. Place in oven at 350° for 35 to 40 minutes with sauce poured over it. Then spray broiler pan with Pam. Put chicken pieces on it. Broil until browned nicely.
Mix together cream cheese, chopped corned beef and green onion. Roll into a ball and then roll over shredded cheese, covering entire cheese ball. Chill. Serve with Sociables crackers.
In a large mixing bowl, combine the first 4 ingredients, then add milk. Mix and let rise for about 1 hour. Beat batter down and add the last four ingredients. Mix again. Knead dough and cut into biscuits. Freeze on a cookie sheet, then put into plastic bags.
Put all ingredients into a large bowl and mix with a spoon. Bake in a greased and floured tube pan at 350° for 1 hour.
Mix flour and salt. Blend in Mazola corn oil thoroughly with fork. Sprinkle all water over mixture. Mix well. Press dough firmly into ball. If too dry, add 2 tablespoons water. Roll out between 2 pieces of waxed paper (work quickly, dough will be crumbly fast). Put on pie plate to bake. Makes 2 pie crusts.
Combine cucumbers, peppers, onion and turmeric. Dissolve salt in cold water and pour over vegetables. Let stand 3 to 4 hours. Drain. Cover vegetables with cold water and let stand 1 hour. Drain thoroughly.
Stir together peanuts, sugar, syrup and salt in 1 1/2-quart microwave-safe container. Cook 4 minutes on High; stop. Stir well. Return to microwave on High for 4 more minutes; stop. Stir in butter. Microwave on High 2 minutes longer. Stir in vanilla. Add baking soda; quickly stir until light and foamy. Immediately pour out onto a lightly greased surface (baking sheet, marble slab); spread to about 1/4-inch thickness. When cool, break into pieces. Store in an airtight container. Makes 1 pound.
Preheat oven to 350°. Line bottom of a baking dish with ham; position chicken breasts over. Combine soup, half and half and pepper. Pour over chicken. Top with cheese. Cover with aluminum foil and bake 1 1/2 hours. Remove from oven and allow to cool slightly before serving. Sauce thickens as the dish cools. Serve with a rice casserole or rice. Serves 6 to 10, depending on the size of the chicken breasts.
Mix the 4x sugar and eggs in bowl. Boil 4 tablespoons sugar and water. Add boiled mixture, Spry and vanilla; beat well until creamy.
Heat oil carefully. Sprinkle seasonings and bread crumbs over oil, stirring to distribute. Toss chicken strips into oil and saute until cooked. Meanwhile, prepare mostaccioli as directed on package. Gently heat vegetables until tender (do not overcook). Toss chicken mixture, vegetable mixture or sauteed peppers and pasta together. Serve immediately.
Cream margarine and sugar. Thoroughly blend in bananas, eggs and vanilla. Sift flour, soda and salt together. Stir in banana mixture, alternating with buttermilk. Add nuts and mix well. Pour in greased and floured loaf pan. Bake at 325° for 1 hour and 15 minutes or until done.
Mix ground beef with taco seasoning and brown. Crunch up Doritos in bottom of a 9 x 13 x 2-inch deep pan. Soften beans with a little milk, then spread beans over top of chips. Spread taco seasoned meat over beans. Cover with sour cream, then cheeses. Bake until cheeses melt and beans are warm (about 12 to 15 minutes at 350°). Take out of oven and sprinkle with olives. Let cool for 30 to 45 minutes, so it can be sliced without falling apart. Shredded lettuce and chopped tomatoes may be added on top.
Brown pork chops. Place in a long Pyrex casserole dish. Top with 1 cup rice, salt, stewed tomatoes and Worcestershire sauce. Top each pork chop with a slice of onion and green pepper. Add 2 cups water. Cover with foil. Cook at 350° for 1 to 1 1/2 hours. (You can tell if it's done by the look of the rice.)
Cook macaroni and cheese as directed on package. While hot, add tuna (drained) and mushroom soup. Mix together thoroughly. Put in casserole dish and top with bread or cracker crumbs. Put in oven at 350° until crumbs are brown. Serves 4 to 6. Can be served hot or cold.