HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook together, thickening with a little flour if necessary. Serve as sauce over asparagus, onions, cauliflower or cabbage.
Wash mushrooms and remove stems. Chop mushroom stems finely. In frypan, melt butter over low heat. Add onion and cook until onions are transparent, about 2 minutes. Add chopped mushroom stems to onions and continue cooking until soft, about 3 minutes. Add bread crumbs, 2 tablespoons Parmesan cheese and salt to mushroom mixture. Stir until well blended. Using a teaspoon, mound mixture in hollows of mushroom caps. Sprinkle mushrooms with remaining cheese. With butter, grease bottom of 8-inch square pan. Place mushrooms in pan. Bake at 350° for 20 minutes.
Grease a 9 x 13-inch pan. Spread cubed bread in pan. Mix tuna or chicken, green pepper, onion, mayonnaise, salt, pepper and celery and spread over cubed bread.
With fork, beat cream cheese until smooth and soft. Stir in pineapple, 1/2 cup pecans, onion, green pepper, beef and seasoned salt. Mix well. Shape into ball. Roll in remaining 1/2 cup pecans. Chill overnight. Set out 1/2 to 1 hour before serving.
Put cranberry or grape juice into ice cube trays and freeze. For a twist, add juice cubes into glass of apple juice. Kids really enjoy the crazy cubes and the juice add a variety to the plain apple juice.
Pour into 2 well-greased and sugared loaf pans. Bake 40 to 50 minutes at 350°. Pass along these instructions with 1 cup of starter to friend.
Dredge a 9-inch pie plate with margarine and flour. Beat egg. Add the sugar; continue beating until thoroughly blended. Add the flour, sifted, with the baking powder. Add apples and nuts. Pour into pie plate. Bake at 350° for 25 minutes.
Soften braunschweiger to room temperature, then mix all ingredients thoroughly. Cover and refrigerate.
Brown in skillet the ground chuck and onion. Remove from heat and stir in kidney beans and salt and pepper. Combine in a large salad bowl the lettuce, tomatoes and tortilla chips. Put meat and bean mixture in a bowl. May use the Chili Tomato Sauce recipe or taco sauce of your choice. Serve meat and bean mixture over salad mixture (individual servings). Put chili sauce or taco sauce over the mixture.
Strain persimmons and milks through a sieve. Then add remaining ingredients. Mix well. Bake in a 375° oven until it shrinks away from sides of the pan.
Brown meat. Drain. Mix in taco seasoning according to directions on seasoning and cook.
Bring apple cider and cinnamon stick to a boil. Cover; simmer for 5 minutes. Add nutmeg, honey, lemon juice, lemon rind and pineapple juice to cider. Slice orange. Stick whole cloves into orange slices. Float orange slices on top. Serve hot. Serves 18 to 20.
Preheat oven to 325°. Grease a 13 x 9-inch Pyrex dish. Trim mushroom stems flush with cap. Thinly slice lengthwise. In large bowl, toss potatoes, mushrooms, onion, parsley, 2 ounces cheese, garlic, salt, pepper and 1 1/2 tablespoons melted butter. Place in prepared dish. Mix 1/4 cup warm water with 1 1/2 cups heavy cream and pour over potatoes. Sprinkle with remaining cheese. Dot with butter. Bake for 1 1/2 hours. As soon as cheese browns, cover with loose tent of foil and continue baking.
Combine sugar and flour. Beat egg and add with juices. Gradually blend egg/juice mixture with flour. Cook over low heat until thick while stirring constantly. Remove from stove and add butter. Cool. Mix with fruit and chill.
Preheat oven to 350°. Spray 12 muffin tin pans with Pam vegetable spray. Mix and spoon into muffin tins. Bake at 350° for 20 minutes or until tops are golden brown and toothpick tests clean. Makes 12 servings.
Trim excess fat off meat. Remove tendon. In a skillet, heat butter until lightly brown. Add meat. Brown well on all sides. Sprinkle with half the salt and pepper. Reduce heat. Cover. Let meat cook for about 10 minutes, turning once during cooking time. Remove meat. Cover with foil. Place on a carving board. Add water to pan. Heat. Scrape up brownings. Strain juices. Peel potatoes. Slice thinly. Layer potatoes on a lightly greased ovenproof dish. Sprinkle remaining salt in between layers. Pour pan juices over. Bake potatoes at 425° for about 30 minutes. Remove from oven. Cut beef into 8 even slices. Place on top of potatoes. Stir together softened butter, minced garlic and parsley. Spread butter over meat. Heat at 425° for about 8 minutes. Serve.
Brown round steak in oil in skillet; season with salt and pepper. Drain mushrooms, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups. Add to steak. Simmer, covered, for 1 hour. Add tomato sauce, enchilada sauce, mushrooms, 1/2 cup onion and garlic; mix well. Simmer, covered, for 20 minutes. Dip tortillas, one at a time in sauce; place in a 9 x 13-inch baking dish. Spoon 2 teaspoons onion along one side of tortilla; roll up to enclose onion. Arrange in baking dish. Stir 3/4 cup cheese into sauce; spoon sauce over tortillas. Top with remaining cheese. Bake at 350° for 10 minutes.
Fry bacon. Reserve 1/2 of drippings in pan with bacon. Add and saute the scallops with remaining ingredients except cream, for 2 to 3 minutes. Add cream and heat briefly. Serve over fettucine or other pasta. Serves 8 as first course or 4 as main course.
Brown hamburger. Slice and heat Polish sausage. Combine all ingredients and bake for 1 hour at 400° or put in crock-pot and cook on high until bubbly. Reduce heat to low and cook 1 more hour.
If using almonds, roast first for 15 minutes at 325° and cool. Melt the margarine in a large 9 x 13-inch baking pan. Beat egg whites until foamy. Add sugar and salt and then beat egg whites until stiff. Fold in the nut meats. Spread in pan over melted margarine. Bake at 325° for 30 minutes, turning gently every 10 minutes. If desired, add cinnamon or nutmeg. Will keep for weeks if tightly sealed. Do not refrigerate.
Mix everything except 1/2 of the parsley. Shape into a ball and roll in remaining 1/2 of parsley. Serve with a variety of crackers.
Press biscuits into 9-inch pie pan. Brown turkey. Add bouillon, onions, green pepper, salt and pepper. Cook mixture, then add tomato paste, water and taco seasoning. Put 1/2 meat mixture into unbaked crust. Add 1/2 cheese, then remaining meat and cheese. Bake 15 minutes at 400°. Makes 8 servings.
Brown meat and chives or onions. Drain. Mix soup, eggs and spices; add beef, mushrooms and cheese on top. Bake 10 minutes at 425°, then 45 minutes at 350°.
Mix and pour on top of the crust you just baked. Bake for 25 minutes. Cool. Sprinkle powdered sugar on top.
Prepare potatoes for soup, cutting them into small squares. Place with chopped onion and seasoning in pan with water to simmer until tender. Add milk slowly while stirring and warm. Do not boil. Float on butter and cheese if wanted.
Cook and cool vegetables. Toss vegetables, noodles and dressing. Add tomato halves and tuna.
Cream the first 6 ingredients until well blended. Then add the remaining ingredients. Mix well. Spread in 9 x 13 greased and floured pan. Sprinkle 1/4 cup chocolate chips on top before baking. Bake at 325° for 40 or 45 minutes. This cake needs no icing.
Spray loaf pan. Preheat oven 350°. Combine all ingredients and pour into pan. Bake for 60-65 mins.
Mix first 5 ingredients together with spoon until well blended. Add the beaten eggs and hot water. Mix all together very well. Grease very well 5 nut loaf pans. Pour batter evenly into the pans. Bake in 350° oven for 30 minutes. Let sit for a few minutes after coming from the oven. Remove carefully from pans and brush with melted margarine and then sprinkle with granulated sugar. Let cool, then store in plastic food bags. Easily frozen until ready for use.
Dissolve gelatin in cold water. Heat consomme; add gelatin and sherry. Put aside to cool. Mix cream cheese, pate, bourbon, Worcestershire sauce and seasonings thoroughly (an electric mixer is easiest). Oil a flat mold with vegetable oil. Pour cooled consomme into the mold to the depth of about 1/4 inch and put it into the freezer to set quickly.
Cut turkey into 1/2-inch cubes; set aside. Combine pasta, spinach and dressing. Place mixture in large, lettuce-lined salad bowl. Sprinkle with cheese and pepper to taste.
Thoroughly cream shortening and sugar. Add egg. Beat until mixture is light and fluffy. Add vanilla and grated orange peel. Mix thoroughly. Sift dry ingredients. Stir into creamed mixture together with milk. Divide dough in half. Chill 1 hour, keeping the other chilled until you're ready to roll it.
Combine the first 5 ingredients; cover with cracked ice or ice cubes. Mix thoroughly. Let stand 3 hours; drain thoroughly. Combine remaining ingredients and pour over cucumbers, onions and peppers. Heat just to boil. Seal in hot, sterilized jars. Yield: 5 pints.
Drain all fruit. Place in a 9 x 13-inch baking dish. Mix other ingredients; pour over fruit. Bake for 1 hour, uncovered, at 325°. This will serve a large group.
Cook bacon in a skillet until crisp. Remove bacon and add chopped onion. Cook until tender. Mix all ingredients in crock-pot. Cook for 2 hours.
Preheat oven to 350°. Grease and flour pans. Mix all dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in boiling water. Bake 30 minutes (use toothpick test). Cool 10 minutes. Remove from pans. Once cooled, cake can be frosted.
Blend cream cheese and mayonnaise. Add cherries, pineapple and marshmallows. Whip the cream and add last. Put in container and freeze. (Can use ice trays.)
Combine all ingredients in large kettle. Bring to boil; lower heat and simmer 20 minutes. Strain and serve hot.
Combine onion, poppy seed, butter, mustard and worcestershire sauce in sauce pan. Bring to a boil. Cook till onions are clear. Slice rolls lengthwise. Spoon on bottom layer of rolls. Add ham and close. Bake at 350° for 10 minutes.
Cook noodles seven minutes and drain. In a large bowl, blend softened cream cheese and cottage cheese. Add milk, sugar, vanilla, melted butter and raisins. Beat eggs and add to mixture with noodles.
Cream together, butter and sugar. Add eggs, flour, salt and vanilla. mix together. Start in a cold oven at 325°. Bake about one hour.
Place first two ingredients into double boiler and melt. Let cool, then add marshmallows. Pour into pan and refrigerate before cutting into serving pieces.
Melt butterscotch morsels, add Chinese noodles and peanuts. Drop by teaspoon on wax paper. Makes 60 delights.
Mix all ingredients thoroughly. Pat into microwavable bread loaf pan. Microwave on Level 8 for 3 minutes. Do 3 times. Then microwave for about 30 seconds to 1 minute on High.
Put all ingredients into casserole or roasting pan and cover. Bake in 250° oven, for 4 hours. Stir several times during baking. Do not brown meat. During cooking, this will turn to a dark brown gravy.
Heat oven to 525 degrees. Place melted butter into large bowl, add sweet potatoes, toss to coat. Add chili powder, parmesan cheese, salt and red pepper, toss to coat potatoes. Arrange sweet potatoes in single layer on greased baking pan. Bake for 20-25 minutes, turning once, until golden brown. Serve with chili flavored burgers for a great meal.
Mix all together, then add in 6 syrup cans of water. Mix and put in containers to freeze or store in large plastic ice cream container. Makes 5 gallons.
Bring water to boil. Add onions, corned beef and potatoes. When potatoes are almost done, add rest of ingredients. Simmer for 15 to 20 minutes.
In 2-quart oblong baking dish, arrange chicken, skin side down. Drizzle with margarine. Bake at 375° for 40 minutes. Spoon soup over chicken. Bake for 20 minutes or until chicken is no longer pink and juices run clear. Stir sauce before serving. Makes 4 servings.
Beat egg and sugar together until smooth. Sift the flour, baking powder and salt together. Add to egg mixture, then add apples, nuts and vanilla. Pour into a well-greased pan and bake for 30 to 35 minutes at 350°. Remove from pan while still hot and cut into squares. Chill and serve with whipped cream.
Soften cream cheese in a bowl. Add Cool Whip, powdered sugar and drained pineapple; mix well. (If mixture is stiff, add a very small amount of the saved juice until softer.)
Place egg in cup. Fill with water. Place cup in coals. (Do not allow fire to touch top of cup where there is no liquid. The cup may become dry and scorch or burn.) Egg will boil in cup.
Mix ingredients with beater for 1 minute in top of double boiler. Place over boiling water. Beat with egg beater about 7 minutes or until thick. Remove from heat; add flavoring. Continue to beat until almost cold or until it holds its shape. Frost cake or cookies.
Beat margarine at medium speed of an electric mixer until fluffy. Gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla; beat well. Combine flour and next 3 ingredients; stir well. Add flour mixture to creamed mixture, mixing well. Pour batter in 13 x 9 x 2-inch pan coated with cooking spray. Bake at 350° for 25 minutes or until toothpick inserted in center comes out clean. Frost.
Combine ingredients in a Tupperware bowl; stir well. Cover with airtight lid and refrigerate for at least 2 hours. Serve with favorite crackers. (This appetizer gets better the longer it marinates.)
Cook frozen broccoli, omitting salt. Drain thoroughly. Place broccoli in baking dish (10 x 6 x 1 1/2-inch). Stir together the soup and shredded cheese. Gradually add milk, mayonnaise and egg to soup mixture. Pour over broccoli. Combine bread crumbs and margarine. Sprinkle over soup mixture. Bake in a 350° oven for 45 minutes or until crumbs are lightly browned.
Rinse the mushrooms, dry and cut caps into thin strips. Core the tomatoes and cut into cubes. Cut Prosciutto into very thin strips. Put snow peas in a saucepan and add water to cover. Bring to a boil and simmer one minute. Drain.
Slice the tomatoes and onions very thin. Cut peppers in very thin strips. Sprinkle the vegetables with the salt and let them set overnight. Drain them well. Mix all the other ingredients and bring to a boil, then pour over the vegetables and cook slowly for 1 hour. Bottle when cold.
Use a large bowl. Prepare instant pudding as package directs. Next, mix Eagle Brand milk, then Cool Whip. Stir in vanilla wafers and sliced or diced bananas. Lay a few vanilla wafers over mixture to decorate. Serves better if chilled for about 2 hours.
Soften yeast in warm water. Add orange rind, orange juice, sugar, salt and shortening. Add enough flour to make a stiff dough. Knead about 10 minutes. Place dough in a warm greased bowl. Brush with melted shortening. Cover and let rise double in bulk. Punch dough down. Divide in two equal portions and mold into balls. Let rest closely covered for 10 minutes. Shape into loaves. Place in 2 greased loaf pans. Let rise 1 hour. Bake at 375° for 45 minutes.
Preheat oven to 375°. Place quartered chicken in baking dish. Combine remaining ingredients in pan; bring to a boil. Pour sauce over chicken. Bake at 375° for about 1 hour or until chicken is tender. Yields 4 servings. Contains 125 calories per serving.
Combine first 3 ingredients in 25 cup percolator. Add next 4 ingredients to percolator basket and run through coffeepot cycle.
Cream margarine and sugar in large mixing bowl. Add eggs, one at a time, beating after each. Add lemon extract. Sift flour and baking powder together, then add small amount of flour mixture to cake, beating well after each addition. Then last, add the nuts, raisins, cherries and pineapple. Mix thoroughly.
Advance preparation: In Dutch oven, add salted water to ribs to cover. Cover pan; simmer until almost done, about 1 hour. Drain ribs. Place in shallow baking pan. In saucepan, combine 1 cup water, salt, ketchup and next 6 ingredients. Bring to boil. Cook and stir 5 minutes. Add onion and lemon. Cool. Spoon over ribs; cover. Chill up to 24 hours. Before serving, bake uncovered at 350° for 45 minutes. Baste often. Serves 4.
Grease and flour a tube pan. Melt the 3 squares of chocolate in a double boiler. Mix all the dry ingredients and set aside. Beat 4 eggs until thick and light. Gradually add the 3 cups of sugar to the eggs, beating well. Add vanilla and salad oil. Mix with a beater the egg mixture, chocolate and dry ingredients. Mix in the zucchini and nuts with a big spoon. Bake in greased tube pan for 1 hour and 15 minutes at 350°. Cool on a rack before removing from pan. Sprinkle with powdered sugar. This cake freezes well.
In a skillet, cook and crumble sausage. Drain. In a large bowl, combine biscuit mix and cheese. Add the sausage and stir until well blended. Stir in water just until mixed. Shape into 1 1/2-inch balls.
Heat white almond bark in microwave about 4 minutes. Place all other ingredients into a large bowl. Pour melted almond bark over stuff in bowl and drop onto wax paper.
Mix apples, sugar and cinnamon in bowl. In separate bowl, mix all other ingredients with a spoon until smooth. Layer in Bundt pan (coated with Pam) 2 layers of apples and 2 layers of batter (alternate 1 apple layer, 1 batter layer). The top layer should be apples. Bake at 350° for 1 hour to 1 hour 10 minutes.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add the next six ingredients and mix well.
In saucepan, saute onions in butter. Add brewers yeast, rice, flour and peanut butter and mix well. Gradually add milk and cook, stirring constantly, until slightly thickened. Add tomato juice; continue cooking until soup is hot.
Rinse sauerkraut and drain well. Add all remaining ingredients. Mix well and let stand overnight. Serve chilled.
Cut crust off the bread. Place in a bowl and add milk. In another bowl, cream butter until light and fluffy. Add sugar and beat until smooth. Add yolks, one at a time, beating after each addition. Add orange rind, spices, raisins and bread. Blend with a wooden spoon. Beat the egg whites until soft peaks appear. Add the 1/4 cup sugar and beat until stiff. Fold into the bread mixture. Put into buttered square baking pan and sprinkle generously with sugar and place into pan filled with warm water. Bake in preheated 325° oven for 40 to 50 minutes or until knife comes out clean. Serve hot or cold with sauce.
Mix together first 5 items in a large bowl. In a saucepan, melt the baking chips and half and half. Add to the dry mixture; toss to coat. Drop by spoonfuls onto wax paper. Let set for 1 hour. Cover loosely to store.
Cut frozen berries into small chunks. Place in blender or food processor with other ingredients and process until smooth. Yields 2 to 3 servings.
Mix meat, bread, salt and pepper. Beat eggs, add milk, then mix thoroughly with meat. Melt Crisco in skillet. Drop meat by teaspoonful. Brown and place in slightly buttered pan. Blend 1 can mushroom soup and 3/4 cup water. Pour over meat and bake for 1 hour at 350°.
Cook the potatoes with the skins on, then peel potatoes. Crumble the bread. Place all ingredients in a 13 x 9-inch pan. Cover with 1-inch of milk. Bake at 350° for 1 hour.
Cut fish into bite size pieces. Shell and devein shrimp, if using fresh. In margarine, cook the mushrooms until tender; remove to bowl. Melt 4 tablespoons margarine. Stir in flour, salt and pepper. Blend and cook 1 minute. Stir in half and half and milk. Stir until smooth. Add fish, shrimp, peas, crab, sherry and mushrooms. Cook until fish flakes easily. Add cheese and pimentos. Simmer gently 5 minutes. Serve over biscuits. Sprinkle with paprika. Serves 8.
Heat oil in Dutch oven. Dredge meat in flour and brown in oil. Add onion and mushrooms. Cook until onion browns. Drain if necessary and return to pot. Add 2 cups of beef stock, salt and pepper. Simmer for 1 1/2 to 2 hours, stirring occasionally and add beef stock as necessary until meat is tender. Peel potatoes and cut into small cubes. Peel and shred carrots. Add to meat. Continue to cook until vegetables are done. Garnish with parsley.
Mix together flour, melted butter and 1/2 cup chopped pecans. Press in bottom of 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread over crust. Prepare pudding and milk according to directions. Cool and put on second layer. Spread remaining Cool Whip over pudding mixture. Top with toasted coconut or chopped pecans.
Heat sugar and Karo together until sugar dissolves. Mix all ingredients together. Cover and refrigerate overnight. (Does not have kraut taste.)
Add 2/3 cup milk to Crisco, flour, baking powder, salt and sugar. Blend for 1 minute. Add rest of milk, eggs and vanilla. Beat 2 minutes. Bake at 350° for 30 minutes.
Blend sugar, salt, nutmeg and lemon rind in large bowl. Cream sugar mixture and butter until light and fluffy. Add vanilla. Blend flour into creamed mixture gradually; continue blending until mixed. Beat eggs in mixture one at a time, beating well after each one. When smooth, turn batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Cool on rack. Let it stand in airtight container at least 24 hours before serving.
Mix well and pour into large 3-inch deep loaf pan. Cook 20 minutes at 350°.
Fry bacon until crisp; drain on paper towel. Add chopped onion to bacon fat and cook until soft. Add brown sugar and vinegar; mix well. Add drained beans and heat a few minutes. Crumble the bacon and sprinkle over beans before serving. Serves 4.
Mix first 4 ingredients together. Roll in small balls; place in 9 x 13-inch pan and bake for 2 1/2 hours at 250°. Remove from oven; drain and pour barbecue sauce over meat balls. Return to oven for about 1/2 hour.
Mix cheese, salad olives, salt and pepper and eggs. Then add mayonnaise to make mixture spreadable.
Cook on low for 8 hours, covered. Add beans, if desired (pinto or red kidney beans). Have sliced onions and oyster crackers with your chili. Serves 10 or more.
Make cake mix as directed on box. Meanwhile, simmer pineapple and sugar. Remove cake from oven. Punch holes in it and pour pineapple and sugar mixture over top. Chill. Mix instant pudding; spread over pineapple. Cover with Cool Whip and sprinkle with pecans.
Mix ingredients as listed. Bake in oven for 25 to 30 minutes at 350°.
Cook onions and celery in chicken broth; add salt, pepper, poultry seasoning and chopped eggs. Pour over breadcrumbs. Layer dressing and layer chicken, etc. Pour cream of chicken soup over this. Bake at 350° to 375° until brown.
In mixing bowl combine egg, melted oleo, broccoli, corn, onion, salt, pepper & 3/4 stuffing mix. Put in casserole dish and sprinkle remaining stuffing mix on top. Onion rings may also be added to top. Bake at 350° for 30 minutes.
Drain corn and pimiento. Chop the pimiento into tiny bits and mix with corn, onion, green pepper and cucumber. Combine with French dressing and mix well. Chill and serve on large lettuce leaves.
Beat egg, sugar and salt together. Sift flour and baking powder. Add to sugar and egg. Fold in diced apples, vanilla and nutmeats. Bake in an 8 x 8-inch pan at 375° for 35 minutes. Serve with heavy cream.
Brown ground beef, chopped onion and green pepper. Add 1 package taco seasoning. Bring to a boil all the canned vegetables. Stir all together. Use Doritos instead of crackers. Top with Cheddar cheese and sour cream. You may use half and half, beef and turkey.
Combine butter and graham cracker crumbs. Beat in peanut butter and sugar. Spread over bottom of 9 x 13-inch pan. Frost with melted chocolate. Chill to harden frosting. Before frosting is set, cut into about a dozen pieces.
Combine ingredients in a saucepan and cook over medium heat until thickened. Add 1 tablespoon butter. Cool a bit and pour over 3 cups of fresh, uncooked berries in a cooked pie shell. Chill and serve with whipped cream.
Pour all ingredients into large bowl. Mix with hands until well blended and no longer dry. Shape into balls no larger than a walnut. Place apart on cookie sheet and bake at 350° for 10 minutes, or until lightly brown. Should be turned over or rolled once. (May be frozen and cooked later.)
Melt butter in a large bowl. Mix all other ingredients in bowl with butter. Spray a 9 x 13-inch baking dish with Pam and pour mixture in dish. Bake at 350° for 30 minutes. Remove and sprinkle with cheese; bake an additional 15 to 20 minutes.