HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender, but not soft. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.
Heat oil in a nonstick skillet. Add mushrooms along with ginger. Saute over medium heat until mushrooms are soft. Increase heat to medium-high and add scallops. Cook for about 3 minutes, stirring often. For the last minute of cooking, add parsley. The scallops should be seared on the outside, but still moist on the inside.
Mix all ingredients together well. Form into 4 patties. Place in greased pan. Bake for 30 minutes at 350°.
Mix and bake at 350° for 1 to 1 1/2 hours. Use a 9-inch casserole or an 11 x 7 dish.
Heat oven to 350°. Grease a 13 x 9 x 2-inch rectangular pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle with remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Cut into 2 x 1-inch bars. Makes 54 cookies.
Stir undrained pineapple into the cream cheese. Stir in pudding mix. Fold in the drained pineapple and Cool Whip; chill.
Mix together sugar and water. Bring to a rolling boil. Boil for 1 minute. Remove from heat and add peanut butter and vanilla. Beat with an electric mixer until fudge stiffens and loses its gloss. Pour into buttered pan. Cool and cut in squares.
Preheat oven to 350° F. Butter/spray a baking dish and spread apples along bottom. Sprinkle with orange juice, apple juice or water.
Melt chocolate in top of a double boiler. Add butter, sugar, salt and hot water. Heat until all sugar crystals are dissolved. Cook for 5 to 10 minutes. Add coffee cream and vanilla. Beat well. Serve hot over vanilla ice cream.
Mix first 5 ingredients together, then add 1/2 large container of Cool Whip and mix together. Then layer in big glass bowl: vanilla wafers, banana slices, pudding mixture, vanilla wafers, banana slices, pudding mixture, 1/2 large container Cool Whip. Refrigerate overnight.
Mix all together. Pour into crock pot. Dot with one stick of butter. Cook for 2-3 hr on high or on low for 4-5 hr or overnight.
Cream shortening and sugar; add eggs and beat well. Mix flour, salt and soda; add to batter. Roll chips and add nuts. Shape in balls. Press out. Bake on ungreased cookie sheet 10 to 15 minutes at 350°.
Melt butter or margarine in large skillet. Add dark brown sugar; cook until melted. Add 1/2 cup chopped dates. Remove from heat. Add egg; cook for 2 more minutes. Remove from heat. Add vanilla; mix. Add Rice Krispies (one cup at a time), then mix in chopped nuts. Mixture will be cool enough to work into balls, then roll in flaked coconut.
Cream cheese and oleo well. Blend in flour slowly. Stir in Rice Krispies. Drop by spoonfuls on an ungreased cookie sheet. Flatten with a fork. Bake at 350° until brown.
Pack cucumbers in quart jars. In each quart, add 1 button of garlic, 2 red peppers and dill to taste. Mix salt, vinegar and water. Bring to a boil and pour over cucumbers. Seal jars.
Mix all at once. Bake in angel food cake pan, floured and greased. Bake in 350° oven for 1 to 1 1/2 hours.
Mix all ingredients. Preheat oven to 375°. Cut in 1/2 lengthwise, two 11-inch French rolls. Put equal parts of meat mixture on cut side of each half roll. Spread evenly to edges. Bake on cookie sheet for 20 to 25 minutes. During last 5 minutes of baking, top with 4 slices processed American cheese, cut in thirds. Yields 4 to 6 servings.
Combine dry ingredients in a large bowl. Add eggs and salad oil, stirring by hand until dry ingredients are moistened. (Do not beat with mixer.) Stir in vanilla and pineapple and 1 cup each of the walnuts and bananas. Spoon batter into three well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove from pans and cool completely. Frost with Cream Cheese Frosting sprinkling the remaining cup of walnuts and bananas over the top of the icing.
Make a roux with flour and butter. Poach salmon in wine and chicken broth. Remove and place on a platter; keep warm. Reserve broth. Using roux, add broth. Then add sour cream, salt, pepper, dill weed and Worcestershire sauce. Serve salmon and pass sauce to pour over each portion. Serves 4.
Crush cookies and put 1/2 the crumbs in a 9 x 13-inch pan. Mix cream cheese and butter until smooth. Mix in powdered sugar. Fold in Cool Whip. In a separate bowl, mix pudding, milk and vanilla. Fold two mixtures together and pour into pan on crumbs. Spread remaining crumbs over top. Can be served chilled or frozen. Makes 12 to 15 pieces.
Heat milk and butter and stir into dry ingredients. Pour into unbaked pie crust and bake at 300° and increase to 350° slowly.
Melt the butter with the dark brown sugar in 3-quart pot. Cook until it reaches hard crack stage (put on medium heat and stir with wooden spoon so it won't burn). Use a candy thermometer, hard crack is 300°. Butter cookie sheet and pour the mixture onto the sheet. Sprinkle with chocolate chips and spread chips with wooden spoon when they start to melt. Sprinkle with chopped pecans immediately. After 1 hour, crack into small pieces.
Peel potatoes and cut in cubes. Cover with water and cook until tender. Drain. Fry bacon until crisp. Drain. Cook onion in bacon grease. Heat soup and milk. Add onion and potatoes. Heat until all are blended. Serve with crumbled bacon. If this is too thick, add more milk.
Chop strawberries in blender; add sour cream, sugar and brandy and blend until smooth, then mix in coffee cream. Chill and serve. Serves 6.
Mix eggs, butter, sugar, Karo, vanilla and nutmeg. Add pecans. Pour into pie shell and bake 1 hour at 350°.
Brown chicken in fat. Combine other ingredients and simmer for 10 minutes to make sauce. Place browned pieces of chicken in baking pan and pour sauce over it. Put into medium oven at 350° and bake, uncovered, for an hour, basting frequently. Test drumstick for doneness and if pink meat shows, bake for 15 minutes more. Serves 4 to 6.
Mix all ingredients. Pour into a tube pan that has been greased and well floured. Bake at 325° for 45 minutes.
Combine all the ingredients except the dry mustard and 6 teaspoons water in a small stainless steel or enamel saucepan. Bring to a rapid boil, then simmer 5 minutes. Remove from heat. Dissolve the mustard in the cold water, then thin it out with some of the hot vinegar sauce. Stir the mustard into the sauce. Let cool and store in the refrigerator.
Divide cake into 3 equal parts. Break into bite size pieces in separate bowls. Sprinkle each one with 1/2 to 3/4 package of different color jello. Toss. (This is for color and flavor.) Using a tubular cake pan with removable bottom, begin layering:
Beat egg yolks with 1/3 cup of the buttermilk; add shortening and sugar and beat until it looks like whipped cream. Sift flour, soda and salt together times. Mix dry ingredients and remaining buttermilk with sugar mixture, alternating. Fold in egg whites. Then last, fold in extract. Bake in tube pan for 1 hour and 45 minutes at 300°.
Mix flour and seasonings together. Roll chicken pieces in flour mixture. Fry in Crisco oil until done.
Fry out beef and onion until onion is lightly brown and the beef cooked through. Drain. Cook the macaroni as package directs. Drain. Combine all ingredients in a 2-quart casserole. Sprinkle cheese on top and bake at 350° for 30 minutes.
While noodles are cooking, beat egg yolks into cream and grate the cheese. Melt butter over low heat in a medium saucepan. Add egg and cream mixture and blend well. Stir occasionally to keep from sticking. Once liquid is hot enough to melt cheese, gradually add cheese, blending well after each addition. Do not boil!! Add salt to taste. Drain noodles and mix sauce into them. Serve at once. Garnish with fresh parsley and grated Parmesan cheese. Serves 8. Serving suggestion: Use as a main course with a tossed salad and steamed vegetables.
Mix all dry ingredients. Add other ingredients, mix well. Pour into greased hot skillet. Bake at 400° about 30 minutes or until done.
Cook corn, onion and pepper in butter until corn is tender or about 10 minutes. Add remaining ingredients and heat thoroughly.
Combine first 6 ingredients in large bowl, cut in oleo until mixture resembles coarse meal. Add buttermilk. Stir until dry ingredients are moistened. On a floured surface, knead dough 5 or 6 times. Roll to 1/2-inch thickness, cut with 2 1/2 inch biscuit cutter. Place on baking sheet coated with Pam. Brush tops with egg white. Bake at 450° for 12 minutes until golden. Makes 13 biscuits (112 calories each).
Add to fresh ground pork, ham or turkey. Mix all ingredients well and shape into patties. Good for breakfast, brunch or lunch.
Cook rice; set aside. Bring water to a boil with 1 teaspoon salt and add broccoli. Return to a boil and cook for 5 minutes. Add rice and let set for 5 minutes, covered. Put margarine in a large casserole dish in oven to melt. Mix remaining ingredients with broccoli and rice. Stir until Cheez Whiz and chicken soup are dissolved. Pour in casserole dish and bake for 45 minutes to 1 hour at 375°.
Peel and shred potatoes. Combine all ingredients. Bake at 375° for 45 minutes to 1 hour.
Melt the butter; pour into a 9 x 13-inch cake pan. Sprinkle brown sugar evenly over melted butter. Drain pineapple and reserve. Spread pineapple evenly over brown sugar and butter.
In a large bowl, combine cocoa and baking soda. Add 1/3 cup of melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter or margarine. Add flour, vanilla and salt. Stir in the pecans and chocolate chips. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool. Yield: 3 dozen.
Combine all ingredients, mixing well with electric mixer. Pour into a Bundt pan that has been sprayed with Pam. Bake 45 to 50 minutes at 350°.
Heat oven to 375°. Separate dough into 10 biscuits. Press or roll each to a 4-inch circle. In small bowl, combine sugar, cinnamon and nutmeg. Spoon about 2 tablespoons apples onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling. Press both sides of each in butter, then in remaining sugar mixture. Place in ungreased jelly roll pan. Bake at 375° for 15 or 20 minutes or until golden brown. Remove from pan to cool. Serve warm or cool.
Butter 2 of the 8 slices of bread; cut into 1/2-inch cubes and set aside. Cut remaining 6 slices of bread into 1-inch cubes and place in bottom of an 8 x 8-inch baking dish. Combine chicken, onion, celery, green pepper, mayonnaise and salt. Spoon mixture over bread cubes. Combine the eggs, milk and soup; pour over all. Sprinkle buttered bread cubes on top. Chill for 1 hour or overnight. Bake at 325° for 50 minutes. The last 10 minutes, add grated Cheddar cheese over the top.
Cook spinach and drain it; retain liquid. Melt butter on low heat; add flour until smooth but brown. Add onion and cook until soft, then add liquids slowly. Add slowly the seasonings and cheese. Stir together and cook slowly until blended well.
Combine shortening, sugar and eggs. Add jam and mix well. Stir in sifted dry ingredients alternately with milk. Pour into lightly greased and floured 9 x 13-inch pan or two 9-inch layer pans. Bake at 350° for 30 to 40 minutes or until done.
Dissolve sugar and cream. Add salt and vanilla. Put in freezer for 20 minutes. Freeze in ice cream freezer. Makes 4 quarts ice cream.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand and ReaLemon. Pour into crust and bake 30 minutes. Chill. Spread with whipped topping.
In double boiler over gently simmering water, melt chocolate. Stir until smooth. Remove top pan and set aside off heat.
Boil on high heat until sugar, milk, vanilla and butter comes to a boil, then turn heat halfway and boil another 3 minutes. Remove from heat; add 1 1/2 cups peanut butter and marshmallow cream. Pour in a 13 x 9-inch buttered cake pan.
Heat oil. Add seasonings. Pour over crackers and Cheerios; stir well. Put on sheet; stir well. Put into warm oven for 15 to 20 minutes.
Flatten each roll to a 3 1/2-inch diameter. Place a few at a time in deep hot oil (375°). Fry about 2 minutes or until golden brown, turning once. Drain on paper towels. Combine sugar and cinnamon; stir well. Gently toss fried bread in sugar mixture. Serve immediately. Yields 2 dozen.
Prepare Orange Salad Dressing (recipe follows). Put plumped dark seedless raisins into a bowl and pour in dressing to cover. Chill raisins and remaining dressing. In a salad bowl, toss desired amount of shredded carrots and cabbage with the marinated raisins and dressing to coat.
Combine potatoes, ham, onion, egg, parsley and marjoram; mix well. Shape into 4 to 6 cakes. Roll in cracker crumbs. Melt butter in a frying pan. Brown cakes in butter. Serve with scrambled eggs.
Crumble Ritz crackers on top. Cook for 30 minutes at 350°.
Mix well all ingredients, except potatoes. Pour over potatoes and mix again. Heat in double boiler. Serve hot, garnished with salad greens.
Mix cake mix, egg yolks, butter, buttermilk and vanilla with mixer. Fold in coconut, pecans and stiffly beaten egg whites. Bake at 325° for 25 to 30 minutes. Frost with Cream Cheese Icing.
Place the beans in 1 1/2-quart dish. Heat in the microwave, covered, for six minutes. Add the onion and Italian dressing. Heat on full power for four minutes. Serve hot topped with crumbled bacon.
Sift together twice flour, baking powder, baking soda and salt. Cut shortening into flour. Combine buttermilk and light corn syrup. Add to mixture. Mix well. Turn onto lightly floured board. Knead lightly with finger tips. Roll or pat to 1/2-inch thickness. Cut into desired shapes. Place on baking sheet and bake at 450° for about 12 minutes.
This takes stirring continuously very hard. Not easy to make, but the effort is well worth it. Melt 1 cup of sugar. Add 1/2 can of Carnation milk. Stir until melted. Add another cup of sugar. Stir until melted. Add rest of the milk. Stir well. Add last cup of sugar and stir to soft ball stage. Beat and add vanilla and nuts last. Pour into buttered pan. Cool and cut into pieces. It's best to use large, iron skillet, if you have one.
Preheat oven to 350°. Mix together butter, water and sugar. Butter dish. Layer tortilla flat; put 1 spoonful of pie filling in middle and roll up. Repeat. When finished, pour sugar mixture over tortillas and bake until golden brown.
Heat oven to 325. In oven, melt butter in 9 x 13 baking dish. Tilt dish to coat bottom. In large mixing bowl, beat eggs, sour cream, salt and milk until well blended. Stir in onion, and pour into dish. Bake until eggs are set but still moist, about 35 minutes. Top with cheese and return to oven just long enough to melt cheese. Serves about 12.
Boil until thick flour and milk; stir while cooking. Mix, then add remaining ingredients and beat vigorously.
Mix cream cheese, sour cream and taco seasoning with electric mixer until well blended. Spread mixture on large serving platter. Top with shredded lettuce, chopped tomato and shredded Cheddar cheese. Serve with tortilla chips.
Brown sausage and drain. Mix with other ingredients. Bake in microwave for 15 minutes.
In pitcher, combine juice, sugar and lemon juice. Stir until sugar dissolves. Just before serving, add club soda and sliced fruit. Serve over ice.
Melt butter, saute onions and mushrooms. Add water, consomme, salt and pepper (to taste). Pour rice into mixture and stir. Cover and bake 45 minutes at 350°. Do not stir.
Combine condensed milk and Milky Way bars in bowl. Melt in microwave until all big chunks are gone. Pour enough milk in mixture to stir. Pour mixture in freezer. Add syrup. Pour in milk to fill line. Freeze.
Mix salt and pepper with flour in brown paper bag. Shake pieces of squirrel in flour mixture and brown in melted shortening in a heavy skillet. Lower heat after browning and cover the skillet tightly. Cook over low heat for 1/2 to 1 hour or until well done. Remove cover during the last 10 minutes to crisp outer surface.
Mix all ingredients and add nuts. Bake at 380° for about 50 minutes. Makes 2 large or 4 small loaves.
Put half of cheese in greased 2 or 3-quart casserole. Combine sausage, sour cream, dry mustard, paprika and salt. Spread over grated cheese. (This can be done a day ahead.) Beat eggs and pour over sausage mixture. Sprinkle remaining cheese on top. Bake at 325° for 25 to 30 minutes (until brown on edges and eggs are set). Serves 10 to 12.
Stir sugar into cabbage. Place half of cabbage into large bowl. Cover with chopped onions. Top with remaining cabbage. Pour boiling Hot Dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving. Makes 8 to 10 servings.
Make cake according to box. After cake is done, punch holes in it and pour Eagle Brand and cream of coconut over it while still hot. Let cool. Spread Cool Whip on top and sprinkle coconut over Cool Whip. Refrigerate afterward. Let set overnight.
Cream oleo and sugar. Add beaten egg. Mix soda in milk. Stir into mixture. Add bananas. Add flour, baking powder and nuts. Bake at 350° for approximately 40 minutes.
Chop nuts fine. Soften gelatin in water in pan. Stir in pumpkin, 1/2 cup sugar, milk, lightly beaten egg yolks, spice and salt. Heat to boiling, stirring. Turn heat very low; cook for 5 minutes, stirring. Remove. Add vanilla; cool. Chill until thickens slightly. Beat egg whites to soft peaks. Gradually beat in 2 tablespoons sugar; beat until stiff. Fold into mixture, along with nuts. Chill. Top with Cool Whip.
Mix cake and bake according to directions. While hot after baked, poke holes in cake with fork. Pour condensed milk over cake; let cool. Spread Cool Whip over cake. Sprinkle coconut on cake. Refrigerate.
Mix dry jello with cream cheese. Add 1 1/2 cups boiling water and stir until all lumps are gone. Add pineapple and stir. Mold and refrigerate.
In a pot large enough to hold the beef; bring stock, water, peppercorns, garlic, and bay leaves to a boil. Add beef and return to a boil. Cover, reduce heat to low, and simmer 1 1/2 to 2 hours, until tender. Remove from heat and cool in broth. When cool enough, shred the meat with your fingers.
In a 2-quart saucepan, combine condensed milk, cocoa powder and butter. Cook and stir over medium heat about 5 minutes or until mixture forms a ball around the spoon and pulls away from sides of pan. Turn mixture out onto buttered plate to cool. When cool enough to handle, butter hands and form mixture into one-inch balls. Roll in chocolate sprinkles. Cover and chill in refrigerator. Makes approximately 2 dozen.
Melt chocolate chips in double boiler. Add nuts and noodles. Mix together. Drop from teaspoon on buttered cookie sheet. Let stand 2 hours or refrigerate.
Mix all ingredients in a bowl. Pour into 9 x 13-inch pan. Top with soft bread crumbs. Bake 1 hour to 1 hour and 15 minutes at 350°.
Combine egg, sugar and 1 tablespoon plus 1 teaspoon butter flavor Crisco in medium bowls. Stir in sour milk and baking soda. Add flour, cornmeal and salt. Stir just until dry ingredients are moistened. Cover. Let stand in cool place for 30 minutes. Pour remaining shortening on griddle or in large skillet. Heat on medium heat. Spoon tablespoonfuls of batter onto griddle. Brown on one side. Turn. Brown on other side. Serve with syrup, jam or honey. Makes 18 Johnny Cakes.
Marinate all ingredients at least 1 hour. Bake at 350° for 1 1/2 hours. Serves 8.
Wash and bake sweet potatoes at 375 degree oven for 50 minutes or until tender. Let potatoes cool. While potatoes are baking dice and brown bacon. When bacon is brown, add onions and cook tender. Remove to strainer and strain bacon grease. Press mixture gently. Lay potatoes on side. Slice 1/2 inch off top. Remove pulp from top and inside potato, leaving 1/4 inch thick wall. Combine pulp, sour cream and butter. Mash with potato masher. Add bacon, onion, salt and nutmeg. Stuff potato. Sprinkle with pecans. Heat oven to 350 degrees. Bake 20 - 25 minutes.
Roll crackers. Chop other ingredients and mix together. Moisten with cream and form into a roll. Put in refrigerator. Serve with whipped cream.
Mix all ingredients well and pour into greased 8 x 8-inch baking pan. Bake 20 minutes at 350°.
Cream the shortening and sugar together. Add eggs. Stir in flour; mix well. Refrigerate overnight or at least 3 to 4 hours. Roll into 1/4-inch thickness. Cut out cookies. Bake on ungreased cookie sheets for 7 to 8 minutes at 350°. Let cool. Frost and decorate with sprinkles or whatever.
Put pineapple with juice in double boiler and bring to boil. Add jello and dissolve. Add buttermilk and Cool Whip. Beat on low speed with mixer until mixed well. Pour in dish and refrigerate.
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Shake again before serving with mixed garden salads.
Combine eggplant, onion and garlic in a 3-quart casserole. Drizzle with olive oil. Cover and microwave on High for 5 minutes. Stir in zucchini, bell pepper and basil. Re-cover and microwave on High for 5 minutes. Stir in tomatoes, re-cover and microwave on High for 5 minutes or until vegetables are tender. Stir in cheese, black pepper and salt; serve immediately.
Cream butter, Crisco and sugar. Add eggs, one at a time, mixing thoroughly each time. Add all dry ingredients alternately with milk. Bake in a well-floured, well-greased tube pan at 325° for 1 hour.
Melt butter. Stir in sugar and flour. Beat in eggs, one at a time. Add buttermilk and vanilla. Blend well and pour in unbaked pie shell. Bake at 350° for 45 minutes. Cool before serving.
Cut tomatoes in 1/4-inch slices. Mix flour or cornmeal with salt and pepper. Coat tomatoes with this mixture. Place in heavy skillet containing hot shortening. Fry slowly until brown, turning once. Do not burn.
Sear beef in frying pan, then put in baking dish. Add hot water, Tabasco, garlic and Kitchen Bouquet. Cover meat with onions. Cover baking dish and bake at 300° for 3 hours. Can let cool and slice, then reheat to serve; also freezes well.
Boil chicken pieces. Remove skin and bones and cut meat into chunks. Prepare broccoli according to package directions and drain well. Arrange broccoli in bottom of 12 x 7-inch pan, sprayed with Pam. Put chicken on top of broccoli. In medium bowl, mix next 3 ingredients together well and pour over chicken and broccoli. Sprinkle cheese on top. Mix butter with bread crumbs and sprinkle over all. Bake at 350° for about 35 minutes or until cheese and crumbs start to bubble and brown. You may make ahead of time and refrigerate, but let it come to room temperature before cooking.
Beat eggs, sugar, vanilla, and food coloring until well mixed. In a separate bowl sift flour, salt, soda, and cocoa. Add flour mixture alternating with buttermilk and beginning and ending with flour mixture. Bake in three 8-inch greased pans or one 9 x 13 inch pan for 35-40 minutes at 350°.
Combine all the ingredients in a glass jar or a large vacuum bottle. Cover and shake until the sugar is dissolved. Keep in the refrigerator.
Three hours before eating, put shrimp in bowl. Mix all ingredients. Arrange evenly in shallow pan; cover and let set at room temperature for 2 hours. Bake 10 minutes at 450°. Stir and broil 5 minutes.
Sprinkle dry Jell-O into Cool Whip and mix thoroughly. Drain pineapple and oranges (cut oranges into pieces) and stir into Cool Whip. Add cottage cheese and mix thoroughly. Fold in marshmallows. Refrigerate until served. Yields 8 to 10 servings.