HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms, onion, celery and pepper in margarine or butter. Stir in flour, peppers, herbs and salt. Add milk all at once, cook and stir until thick and bubbly. Lower heat and add cheese and grape juice. Cook until melted and smooth; do not boil. Slice bread and toast it. Place cooked seafood on toast and top with sauce. Garnish with paprika or sprigs of fresh parsley.
Melt the butter and margarine. Add the sugar. Bring to a boil and simmer 2 minutes. Put aluminum foil on a 10 x 15-inch cookie sheet and spray with Pam. Place graham crackers (broken on dotted lines) on sheet and pour liquid over them. Sprinkle with the nuts. Bake at 350° for 11 to 12 minutes. (Hardens within 30 minutes or so after cooking.) Break apart.
Drain tomatoes and reserve liquid. Chop tomatoes very fine. Cream the cheese, chopped tomatoes and sausage. Add a little juice from Ro-Tel to get right consistency for dipping. Serve with crackers or tortilla chips.
Sift flour, baking powder, salt, sugar and cocoa together. Stir in milk and shortening; mix until smooth. Add nuts. Spread in a greased 8 x 8-inch square pan. Sprinkle with combined brown sugar and cocoa. Pour hot water on top. Bake in 350° oven for 40 minutes. Serve upside down while hot. Top with whipped cream or vanilla ice cream.
Mix apples, brown sugar, water and lemon juice in saucepan. Cover and cook slowly until apples are just tender, 7 to 8 minutes. Blend flour and granulated sugar. Add to apples. Cook, uncovered, stirring, until syrup thickens (about 2 minutes). Remove from heat, add vanilla, salt and butter. Cool. Pour apples into pastry lined pie pan; cover with top crust, which has slits cut in it. Seal and flute. Bake at 425° for 40 to 45 minutes or until crust is nicely browned.
Place meat in large casserole. Slice mushrooms on top. Mix all other ingredients and pour over top of meat. Cover and bake 4 hours at 300°. Serve over rice or noodles.
Combine margarine and sugar. Add vanilla and egg yolks. Stir in carrots and nuts. Sift dry ingredients twice and add alternately with water to creamed carrot mixture. Spread in a greased waxed paper lined 12 x 9 inch pan. Bake in preheated 350° to 375° oven for 30 to 35 minutes or until done. Cool and ice.
Mix cream cheese and margarine until light and fluffy. Mix with flour. Shape into small balls and press out into small cupcake pan. Bake at 350° or 375° for 6 to 7 minutes.
In large bowl, combine all ingredients; mix well. Place in (4 1/2 x 8-inch) loaf pan. Bake at 350° for 1 hour. Drain well. Serves 6.
Bake pastry shell or graham cracker crust. Sprinkle almonds on crust. Mix milk, lemon juice and flavorings and blend thoroughly. Fold into whipped cream and pour into pastry, keeping from edge. Cover to edge with pie filling. Refrigerate until firm. If using blueberry or strawberry pie filling omit almonds and almond flavoring.
Crush ice in blender. Mix above ingredients in blender with ice. Serve in glasses with fresh fruit on top.
Peel and thinly slice onion to measure 1 1/2 cups. Melt butter in large skillet. Stir in onion, cabbage, sugar, pepper and salt. Cook over low heat for 45 minutes, stirring occasionally, until onions and cabbage are browned. Add noodles, tossing to blend. Cook until heated through.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. In large bowl, stir together sugar, flour, cocoa, baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs; set aside. In another large bowl, lightly beat eggs and vanilla. Add dry mixture to egg mixture; beat until ingredients are well blended. Spoon batter into prepared pan. Bake 25 minutes. Remove from oven and sprinkle marshmallows evenly over brownies, covering entire surface. Return to oven and bake 5 minutes; remove from oven. Cool in pan 10 minutes. Combine peanut butter chips and shortening in top of double boiler over hot, not boiling, water. Stir until melted. Add cereal; stir until thoroughly coated. Immediately spread over top of marshmallows. Cool until set. Cut into squares.
Heat oven to 375°. Scrub vegetables and peel (as desired). Cut into 1 to 2 inch pieces (all of similar size). Place butter in roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, salt and pepper. Stir well to coat and return to oven. Cook vegetables for 1 to 1 1/2 hours, stirring occasionally, and adding more stock as needed to keep vegetables moist. Vegetables are done when tender and golden. Great for Thanksgiving and Christmas dinner.
Cook squash and onion in salt water until tender. Drain. Beat egg lightly. Add remaining ingredients reserving 1/3 of cheese and bread crumbs for a topping. Turn into a buttered casserole dish and top with cheese and bread crumbs. Bake at 350° until cheese is melted and top is browned. Makes 6 servings.
Blend 1 cup sugar, 1 teaspoon vanilla and cream cheese until smooth. Stir in chopped pecans and spoon into crust. Bake at 325° for 20 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Spoon over top of pie. Return to oven and bake at 350° for 10 minutes. Garnish with pecan halves and chill.
Place bread in 1 1/2 quart souffle dish. Melt butter in large skillet and saute onion rings until tender-crisp. Pour over bread. Top with thyme and cheese. Beat the eggs and blend in cream, salt and pepper. Pour over the bread, onions and cheese, pressing with spatula to be sure bread is soaked. Can be done ahead and refrigerated at this point. Bring to room temperature before baking. Bake at 350° for 45 minutes or until puffed and golden.
Mix dry ingredients. Add egg yolks, juice and grated rinds of lemons and water. Cook over water until thick and add butter. Spread on cake.
Add 2 cups of boiling water to jello. Add all pineapple and juice (the juice makes up remaining water). Let stand until ready to set. Whip cream, then add it and cottage cheese. Mix well. Put in dish and refrigerate.
Mix beans and taco seasoning mix. Place on round dish or pan. Layer the rest of the ingredients in order. Serve with tortilla chips.
In a large skillet, heat oil over medium heat. Add onion and garlic and saut until onion is dark brown. Add mushrooms and cook until soft. Add cream cheese, stirring until melted and blended with mushrooms. Add sauces and cayenne pepper. Add sour cream and heat gently. Do not bring to boil. Serve warm with crackers or slices of French baguettes.
Place all dry ingredients into a large mixing bowl. Cut in shortening. Add bananas and eggs; stir just until blended. Spread evenly into a greased and floured loaf pan. Bake at 350° for 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan. Sprinkle with powdered sugar.
Heat oven to 350°. Cut cheese round in half crosswise to form 2 circles. Remove wax. Separate dough into 4 rectangles. Firmly press perforations to seal. Place one rectangle on top of a second, repeat with remaining rectangle. Press each into a 6-inch square. Place cheese circle in center of each. Pull corners to center top of cheese. Press tightly against cheese twist dough in center to seal. Twist off excess dough. Press seams to seal. Cut out decorative shapes from leftover dough. Place on top of Gouda. Brush with egg. Place 3 inches apart on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes. Cool 10 minutes before serving. Yields 8 servings.
Mix together the first 3 ingredients and spread evenly in ungreased 9 x 13-inch pan. Press it out. Bake at 350° until golden brown. When taken out of the oven, put the marshmallows on the cake. Mix the peanut butter chips, Karo syrup and butter in pan and melt. Stir constantly. When smooth, put in the Rice Krispies and peanuts. Mix together and spread over the marshmallows.
Mix well. Press into loaf pans lined with waxed paper. When set, slice into thin slices.
Microwave spinach in box about 4 minutes on full power or until thawed. Drain. Microwave 6 slices bacon on paper towels 5 to 6 minutes on full power or until crisp. Drain. Place cream cheese in medium glass bowl and microwave on 70% power about 2 minutes or until softened. Add drained spinach, crumbled bacon, mayonnaise, onions, dill weed, Parmesan cheese and lemon juice. Mix thoroughly. Microwave 3 to 4 minutes on 70% power or until hot.
Combine first seven ingredients and add the salmon and crumbs. Bake in greased 8 x 4 x 2 1/2-inch or 8 x 8 x 2- inch pan for one hour at 350°. Garnish with lemon wedges and cucumber twists (optional). Let set for 10 to 15 minutes before serving.
Cream shortening, brown sugar, sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour, soda and salt. Add to creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon. Bake at 375° for 8 to 10 minutes.
Heat oven to 375°. Grease baking sheet with butter flavor Crisco. Combine sugar, Crisco and vanilla in a large bowl. Beat at medium speed of electric mixer until blended and crumbly. Combine flour, baking soda and cream of tartar. Add to creamed mixture alternating with buttermilk, mixing thoroughly after each addition at low speed. Stir in nuts with a spoon. Drop by teaspoonfuls onto baking sheet 2-inches apart. Bake at 375° for 9 to 11 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to rack. Makes 5 dozen.
Stack 4 to 6 leaves and roll them up diagonally. Thinly slice the leaves crosswise. Reserve.
Cream butter with sugar and peanut butter. Add vanilla and egg; beat until fluffy. Stir in baking soda and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut sized balls. Place on lightly greased cookie sheets. Press with fork to flatten. Bake at 375° for 10 to 12 minutes or until lightly browned.
Mix thoroughly; put in jar. Use 2 teaspoons per cup and pour boiling water over.
Cut meat into small pieces. Cook meat, soup, water, onion and pepper in crock-pot on low for 2 to 3 hours until meat is done. Add noodles. Stir and cook, covered, 15 minutes longer. (Can also be cooked on stove.)
In hot butter in Dutch oven saute onion, garlic and celery, stirring, for 5 minutes. Add salt, pepper, green pepper, water, tomatoes, tomato paste and oregano. Mix well. Bring to boiling, stirring. Reduce heat; simmer, covered, 2 to 3 hours, stirring occasionally.
Take crust out of freezer. Saute onions and mushrooms in shortening. Put in crust. Mix eggs, milk and cheese. Pour into crust over onion mixture. Put chopped pecans and parsley flakes on top. Bake at 350° until knife comes out clean.
Add hot water to sugar and jello, mix until cool, then add cream and stir until thick. Add cookies to bowl and the jello mixture over them. Chill before eating.
Grind cranberries when frozen; cover with sugar. Let stand awhile to bring out the juice.
Dissolve gelatin in hot water. Add cold water; let chill until slightly thickened. Break up cranberry sauce with a fork. Stir into gelatin with celery and nuts. Fold in sour cream. Pour into oiled 1-quart mold dish and chill until firm. Good with turkey and dressing.
Mix jello using only 2 cups boiling water. Add other ingredients. Chill.
Melt butter; add garlic and simmer. Mix crumbs, cheese and seasonings. Dip chicken in butter mixture and roll in crumb mixture. Place in pan and bake for 1/2 hour at 350°, then at 300° for another 1/2 hour.
Prepare long grain and wild Rice-A-Roni with only 2 cups water and 2 tablespoons soy sauce. Add diced celery and the mushrooms (drained). Cool. Stuff and truss Cornish hens. Bake 1 1/4 hours at 350°. Baste 4 times with mixture of 1/2 cup soy sauce, orange marmalade and dry mustard.
Mix ingredients with enough water to make a gallon. Freeze in large freezer bags. Add cold ginger ale to thawed punch (slushy), about a 2 liter bottle to a gallon and a half of punch.
Brown sausage and drain. Set aside. Line greased 13 x 2 x 9-inch Pyrex dish with crescent rolls. Crumble sausage over rolls. Mix eggs with milk, salt and pepper, as if making scrambled eggs. Pour mixture over sausage. Top with cheese. Bake at 350° for 30 minutes or until done.
Combine tuna and soup in a 2-quart glass casserole. Stir in remaining ingredients, except onion rings. Cover. Microwave for 16 to 21 minutes or until hot, stirring twice. Let stand, covered, for 3 minutes. Top with onion rings before serving. Makes 4 to 6 servings.
Place all the ingredients in a 6-quart covered casserole. Microwave on High for 30 minutes. Remove from microwave and turn chicken pieces over. Put back in microwave and microwave on High for 30 minutes more. Remove from microwave and add 1/3 of a bag of no egg noodles. Put back in microwave for 15 to 20 minutes. Remove from microwave and let stand 5 minutes. Ready to serve 4 to 6 people.
Fold lemon juice into condensed milk. Add drained fruit cocktail and 1/2 of cherries. Pour into baked crust and chill. Garnish with remaining cherries. Serve with whipped cream.
Bake cake mix according to box, then spread in a 9 x 14-inch pan. Let cool. Slice in serving squares. Combine coconut cream and condensed milk; pour over cake. Cover with Cool Whip. Sprinkle with fresh or canned coconut. Chill before serving. Delicious!!
Sift sugar and flour together in a bowl. In a saucepan, bring oleo, cocoa, water and buttermilk to a rapid boil. Pour over ingredients and mix well. Blend in eggs, cinnamon, soda and vanilla. Pour into greased 11 x 16-inch pan. Bake at 400° for 25 minutes. Ice as soon as cake is out of oven while still hot.
Mix first 4 ingredients in a large container. Pour 1/2 into punch bowl and add ginger ale and water, if needed. Makes enough for 2 large punch bowls.
Beat egg whites until peaks form. Slowly add sugar. Continue beating until stiff meringue forms. Fold in chocolate bits. Drop by tablespoonfuls onto cookie sheet sprayed with Pam. Preheat oven to 375°. Place cookies in oven. Turn off heat and close oven door. Melt kisses in warm oven.
Put jello in bowl. Add hot water. Stir until dissolved. Add 7-Up. Add the cranberry relish (defrosted) and the raspberries (defrosted). Refrigerate until set.
Combine milk, boiled rice, sugar, salt, 1/4 teaspoon of nutmeg, vanilla, beaten eggs and raisins in a 1 1/2 to 2-quart ovenproof casserole dish. Sprinkle nutmeg on top. Bake in 325° oven for 1 hour or until knife comes out clean.
Combine ingredients; drop by spoonfuls on ungreased cookie sheet. Score with fork. Bake 12 minutes at 375° or until light brown.
On top of stove, cook brown sugar, milk and butter for 3 minutes. Take off stove and add baking powder and vanilla. With mixer, while hot, start adding 4x sugar until the icing is just right.
Butter 9-inch square pan. Melt butter in bowl. Stir in sugar gradually. Add syrup and water. Cook over medium heat to 290°. Add 1 cup walnuts and cook for 3 minutes. Pour into buttered pan. After mixture has hardened, take out of pan and place on wax paper. In a separate pan, melt the chips and spread 1/2 on top of toffee. Sprinkle 1/2 of the remaining walnuts on top of chocolate. After chips harden, turn over and repeat this process. Break toffee into pieces.
Line bottom and sides of well-greased 3-quart casserole with 6 tortillas torn up. Sprinkle with 2 plus tablespoons of chicken stock. Combine chicken, soups, green pepper, onion and chili powder. Pour 1/3 mixture and sprinkle with cheese and tomatoes. Repeat layers, ending with cheese, tomatoes and chilies. Bake at 350° for 1 hour until hot and bubbly.
Drain pineapple; place in 9 x 12-inch pan. Mix cheese, flour and sugar; sprinkle over pineapple. Mix butter and Ritz crackers (crushed) together and spread over pineapple and cheese. Bake at 325° for 25 to 30 minutes.
Mix ingredients together. Add 1 cup chopped pecans. Pour into a Bundt pan and bake for 1 hour in 350° oven.
Over medium heat bring to a boil. Stir often-set aside to cool. After cooled pour over chicken or beef to marinate 1 1/2 to 3 hours. Cook meat on grill-turn often and baste with mixture often.
Heat oven to 325°. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by teaspoon onto lightly greased cookie sheets. Cool on wire racks. Makes 3 dozen.
Combine crabmeat and all seasonings. Season to taste and chill. Drain and add enough mayonnaise to moisten. Serve in tomato, avocado or lettuce cups. Top with strips of pimiento. Garnish with wedge of lemon. Serves 4 to 6.
Clean peppers by hollowing out the seeds. Keep peppers whole. Slice so you have rings of peppers. Place on bottom of a large casserole pan. Slice onions in rings. Place on top of peppers. Place quarters of chicken on top of vegetables. Add oil to bottle of Open Pit barbecue sauce. Pour this over the top of the chicken. Cover with foil and bake at 350° for 1 to 1 1/2 hours.
Cream 3 tablespoons sugar and butter together. Add pretzels; mix well. Press in 9 x 14-inch pan and bake at 350° for 10 minutes. Let cool. Combine cream cheese and 1 cup sugar. Fold in Cool Whip. Spread on cooled crust and refrigerate to chill.
Preheat oven to 400°. In a large saucepan, cook lasagna noodles as package directs; drain noodles.
Dissolve jello in boiling water. Melt marshmallows in jello water by stirring until dissolved; cool until it begins to set. Combine the rest of the ingredients and fold into jello mixture. I usually put this into a mold. It makes it more decorative.
Combine milks, salt and sugar. Carefully beat eggs to avoid bubbles. Add eggs to milk mixture. Strain the mixture.
Roll graham crackers very fine and add with flour, sugar and butter. Pat mixture into pie pan and up sides. Stir egg yolks and add to milk, stirring fast. Pour in juice and stir. Pour into pie shell.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
Brown the ground beef and drain the fat. Place the ground beef, tomatoes, kidney beans and tomato sauce in a large pot and add seasonings. (Note: Seasoning amounts are approximate; increase or decrease to suit your taste.) Cook over low heat for about one hour. Serve over rice. Don't forget the corn bread!
Cook chicken and dice. Brown beef. Chop ham. Fry bacon. Mix all of these together. Add beans and corn. Chop onions and saute in 1 stick of butter. Add curry and mix well. Pour into pan with meats and vegetables. Mix in cooked rice. Garnish with celery. Serve hot.
Mix cut up broccoli, fried bacon, chopped onion and grated cheese in a bowl. Set aside. Mix together salad dressing, vinegar and sugar. Pour over salad and mix well.
Combine meat, rice, onion, 1/4 cup water, salt and pepper. Shape into 15 (1-inch) balls. Blend soup and chili powder. Stir in 1/2 cup water and bring to a boil. Add meat balls. Cover and simmer gently for 1 hour.
Preheat oven to 350°. Mix soups, wine and water. Pour 1/2 mixture in baking dish. Spread rice evenly over it. Pour rest of mixture over rice. Lay chicken, skin side up, on top. Sprinkle salt and pepper on top. Bake, uncovered, 1 1/2 hours.
Brown ground beef; drain. Cook pasta according to directions; drain. Mix all together. Microwave 3 to 5 minutes.
Mix salt and flour. Cut in shortening (with fingers). Beat egg. Add water and egg. Blend into dough. Add vinegar. Blend. Makes 2 large or 3 small crusts.
Fry bacon until crisp; drain and crumble. Add vegetables to drippings. Cover and cook over medium heat 5 to 10 minutes or until tender. Season to taste and serve with crushed bacon over top.
Fry bacon crisp and remove brown onions. Drain fat, except for 3 or 4 tablespoons. Add brown sugar and vinegar. Simmer 20 minutes. Add to beans in casserole and bake at 325° for 1 1/2 hours.
Cream first 5 ingredients together and spread in circle on a 12 inch plate or platter. Pour chili sauce on top and spread over surface. Sprinkle crab meat on top of sauce. Then sprinkle entire pizza with parsley. Refrigerate 3 hours before serving.
Place all ingredients in a large bowl; mix thoroughly. Let stand 1/2 hour. Shape into medium size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350°. Put in your favorite spaghetti sauce; cook on medium-low heat for 1 hour.
Mix butter and sugars together with electric mixer until well blended. Add eggs and vanilla. Mix with mixer. Add sour cream; mix with mixer. Add baking soda, baking powder and flour. Add flour a little at a time. Mix by hand (batter gets too thick when flour is added to use mixer). Chill dough overnight or up to a week.
Pour melted margarine over croutons. Put 1/2 of croutons in bottom of casserole dish. Mix all other ingredients and pour over croutons. Top with rest of croutons. Bake at 350° for 15 minutes covered, then 15 minutes uncovered.
Heat oven to 300°. Grease and flour tube pan. Measure butter, sugar, eggs and flavorings into large mixing bowl. Blend one minute on low speed, scraping bowl. Beat 5 minutes on high speed. On low speed, mix in flour, baking powder and salt, alternately with milk. Pour into pan and bake 1 hour or until wooden tooth pick comes out clean. Cool in pan 20 minutes. Remove from pan. May sprinkle with powdered sugar.
Put tomatoes, celery, bell pepper and onions in a large pan and cook until celery and pepper are soft (about 2 1/2 hours). Run through colander and add sugar, salt and cornstarch. Bring to boil and cook for 5 minutes. Put in jars and seal.
Sift together flour, baking powder, sugar and salt. Add eggs, milk and melted and cooled shortening to make a stiff batter, stirring only until well blended. Half fill greased muffin tins and bake in 400° oven 18 to 20 minutes. Makes from 12 to 15 muffins. This makes a very nice, soft muffin.
Do not mix ingredients. Put ingredients in order in a 9 x 13-inch pan. Pineapple in bottom, then cherry pie filling. Sprinkle dry cake mix over fruit. Cut butter in pieces and lay on top of mix. Sprinkle nuts on top. Bake 1 hour in 350° oven.
Place dry ingredients in a bowl. Cut butter into flour mixture. Combine eggs and milk. Stir into butter and flour mixture to make a firm dough. Roll dough on floured board. Cut or break into small pieces. Drop a few at a time into simmering chicken broth. Cook 2 or 3 minutes.
Drain pineapple juice into saucepan; heat to boiling. Soften gelatin in lime juice; dissolve in boiling pineapple juice. Cool. Add eggnog and chill until partially set. Fold in drained pineapple and celery. Pour into mold; chill until firm. Dissolve raspberry gelatin in boiling water. Add cranberry-orange relish, stirring the mixture until relish is thawed. Chill until mixture begins to thicken. When eggnog mixture is almost firm, pour raspberry gelatin mixture on top. Chill until set. Unmold on salad greens.
Saute pepper and onion in small amount of oil. Add ground beef; stir and cook until meat is no longer pink. Drain grease. Add rest of ingredients, except cheese. Place in casserole dish that has been sprayed with Pam. Top with cheese. Bake at 350° for 20 minutes.
Mix water, sugar and cornstarch. Boil on low until clear (thickens). Add raisins, orange rind and orange juice. Serve with ham.
Heat all but flax seed oil. When melted, stir in flax seed oil, take off stove and put in small jars. This is very good salve for cuts and sore spots.
Cook all vegetables and juice for 30 minutes or until vegetables are done. Add clams last 2 minutes of cooking. May add salt and pepper to taste.
Preheat oven to 350°. Grease and flour pans. Mix pumpkin, eggs, oil and water. Sift the flour, sugar, pumpkin spice, soda and salt. Add dry ingredients to pumpkin mixture a little at a time. Mix well. Place in greased and floured loaf pans. Makes 2 regular loaves or 3 small loaves. Bake at 350° for 1 hour to 1 hour and 20 minutes.
Mix sugar, milk and dates. Cook to soft ball stage, boiling slowly. Remove from fire and add butter and vanilla. Beat until cool. Add nuts.