HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet over medium heat in hot margarine or butter, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with sage if desired. For cheesier flavor, add 1/4 cup shredded Cheddar cheese to soup.
Mix all the ingredients together. Bake at 300° for 3 hours. Serve over rice or noodles.
Heat wok over high heat. Add oil and swirl around until wok is coated. Sprinkle in salt. Add chicken and stir-fry for 2 minutes. Add pea pods, bamboo shoots, mushrooms and chicken broth. Cover and cook for 2 minutes. Carefully stir in nuts and sugar. Mix cornstarch with water to form paste. Add cornstarch mixture to chicken and cook, stirring constantly, until sauce thickens. Remove from heat and serve. Serves 4.
Sprinkle peaches with sugar; set aside. In medium bowl, beat milk with lemon juice until thick. Fold in whipped cream and sweetened peaches. Fill cooked crepes; fold over. Serve with whipped cream, if desired. Makes 8 to 10 crepes.
Blend all ingredients. Place in a buttered casserole dish. Top with butter. Bake at 350° until golden brown, about 45 minutes. Yields 6 servings.
Grind squash, onions, peppers and carrots. Soak in salt for at least 3 hours or overnight. Drain through a sieve and wash through 2 clear waters. Drain well.
Chill milk in freezer. Cream Jell-O, sugar and cream cheese. Slowly add boiling water and vanilla. Let stand in refrigerator until thickened. Whip Pet milk, lemon juice and zest until it stands in peaks. Fold into Jell-O mixture. Sprinkle 1/2 of crumbs into bottom of 9 x 13-inch Pyrex dish; pour mixture over crumbs. Top with remaining crumbs. Freeze. Take out 10 minutes before serving. May be served with sauce (pureed strawberries or raspberries with a little sugar).
Make pie shell with high-fluted edge. Place cherry pie filling in shell and bake at 425° for 15 minutes.
Preheat oven to 400°. Mix dry ingredients together. Add oil, egg and sour cream. Roll into balls and drop onto ungreased cookie sheet. Bake 10 minutes. Place maraschino cherry in center while warm.
Coat a 10 x 6 x 2-inch baking dish with cooking spray. Arrange apple slices in baking dish. Sprinkle with allspice and flavoring. Top with marshmallow halves. Cover and bake at 350° for 30 to 35 minutes. Serve warm. Yields 6 servings.
Combine 1/2 cup brown sugar, 1 tablespoon flour, corn syrup, vanilla and egg in 2-quart saucepan. Slowly stir in water. Cook over medium heat, stirring constantly until mixture comes to a boil. Let cool. Combine 1 cup flour, 1/2 cup brown sugar, cream of tartar, baking soda, salt and butter. Mix until crumbly. Pour cooled mixture into pie shell; top with crumbs. Bake in 350° oven 40 minutes or until golden brown. Makes 6 to 8 servings.
Cook squash in small amount of oil, together with onion and bell pepper. Mix all remaining ingredients, except eggs. Let cook about 15 to 20 minutes. Add eggs and season to taste. Top with bread crumbs and bake at 350° for 30 minutes.
Make crust of crushed wafers and margarine. Mix the remaining ingredients, except whipped cream. Combine fruit mixture; pour over crust. Top with whipped cream. Chill and serve.
Mix all ingredients including 8 ounces grated Cheddar cheese thoroughly. Bake in large baking dish for 35 to 40 minutes in a 350° oven.
Lightly grease 13 x 9-inch or 9-inch square pan.
Let brownies cool and break up into chunks. Place 1/2 of the chunks into a deep, flat-bottomed dish. Spread 1/2 of the pudding on top of the brownies. Sprinkle 1/2 of the chocolate chips over the pudding. Spread 1/2 of the Cool Whip over the chips. Crush 3 of the candy bars with a hammer before unwrapping them. Sprinkle this across the top of the Cool Whip. Repeat the layers of brownies, pudding, chips, Cool Whip and candy. Garnish with the chocolate syrup. Refrigerate until ready to serve.
In a deep saute pan, melt 1/2 butter. Add onion and garlic; saute 3 to 4 minutes. Add mushrooms and tomatoes. Saute another 3 to 4 minutes. Add remainder of butter and thyme. Add cream. If using dry basil, add now. Reduce mixture in half. If using fresh basil, add after cream is reduced.
Fill a bowl 3/4 full with pineapple juice. Quarter, then core each apple. Cut each apple slice in half (each apple will make 8 apple slices). Drop apple slices in pineapple juice and let soak while slicing the next apple. Swish juice over apples, then let drain on paper towels. Arrange a tray, alternating rows of red and green apples.
Mix cake mix, oil and eggs in one at a time. Add poppy seed and nutmeats. Add the crushed bananas. Pour into a greased and floured loaf pan. Bake at 350° to 375° for about an hour or until done.
Cook and drain spaghetti. Beat egg with milk and stir into spaghetti until moistened. Pour into greased 9 x 12-inch metal pan. Pour large jar Ragu sauce over spaghetti. Sprinkle shredded Mozzarella cheese over this. Top with pepperoni slices. Cover tight. Bake at 350° for 25 to 30 minutes.
Saute celery and onion in melted margarine. Add remaining ingredients and mix well. Pour into an 8-inch square glass baking dish. Cover with foil and bake at 350° for 30 minutes. Recipe may be doubled and baked in a 9 x 13-inch pan for about 15 minutes longer. When doubling, broccoli cuts may be used instead of chopped broccoli.
Cook flour, sugar, pineapple juice, salt and egg. Boil slowly, stirring until thick. Cool. When cool, fold in Cool Whip. Spread over the jello mixture. Let chill for 2 hours. Serve as salad or dessert.
Mix together the cake mix, pudding mix, cooking oil and 7-Up. Add eggs, one at a time. Bake in a greased and floured tube pan or 3 round cake pans at 350° for about 25 minutes. Mix together sugar, coconut, flour, water and pineapple and cook in double boiler until icing turns white looking and kind of thick. Then pour over cake.
Brown ground beef with onion in large skillet. Add chilies, evaporated milk and soups to ground beef. Tear tortillas into small pieces. Layer in a 9 x 13-inch pan as follows: layer of meat followed by layer of tortillas followed by cheese. Do this twice, ending with cheese. Casserole may be refrigerated or frozen at this point for later use. Bake at 350° for 30 minutes or until bubbly. If casserole is frozen, thaw in refrigerator before baking or increase baking time if starting from frozen state. Serves 12.
Brown meat and onion together. Add remaining ingredients except lasagna noodles and simmer 45 minutes to 1 hour until rather thick.
Cream together butter, sugar and brown sugar. Add beaten eggs and vanilla; beat well. Add the remaining ingredients in order, stirring well after each ingredient. Roll into balls. Place 2 inches apart on a cookie sheet. Bake 6 minutes in a 375° oven. Makes 9 dozen.
Drain fruit well, reserving pineapple juice. Mix pudding with pineapple juice and 1 teaspoon almond flavor. Pour over fruit.
Mix together sugar and oil; stir together dry ingredients. Add to oil mixture. Blend in carrots, pineapple, nuts, eggs and vanilla.
Pour soda over dates and pour boiling water over; blend and let stand. Mix sugar, salt, butter and eggs; blend well. Stir into dates, then add flour, baking powder and nut meats. Bake at 350° for 30 minutes.
Beat eggs and add remaining liquid ingredients. Mix dry ingredients together and add to first mixture. Put in two large unbaked pie shells. Bake for 30 minutes at 400°. Yield: 2 pies.
Heat oven to 350°f. 180°c. gas mark 4. In a 13 x 9-inch baking pan, brush the beef with the melted butter, pour any remaining butter into the pan. Place in the center of the oven and roast for 20 minutes per pound + 20 minutes extra. Baste occassionally. In the meantime, using a whisk, mix together the water, milk and egg then add the flour and salt, whisk well until smooth. Set aside until beef is cooked. Remove beef from oven and use drippings to grease 12 muffin tins, turn heat up to 425°f. 215°c. gas mark 7 and place muffin tins on center rack. When muffin tins are smoking, quickly divide the batter between them. Bake for approximately 30-40 minutes or until the yorkshire puddings are well risen and golden brown. Makes 1 dozen puddings. Serve with brown gravy, potatoes (roasted in the pan with the beef for the last hour of cooking) and fresh veggies.
In a large bowl, beat eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs.
Cook ground chuck until done; drain. Cook macaroni; drain. Mix together with Ro-Tel tomatoes. Bake 15 to 20 minutes at 375°.
Mix together the sugar and flour, then add the milk, vinegar and egg. Stir until smooth and cook until thick. Add mayonnaise and mustard.
Bring to boil butter, shortening, cocoa and water. Pour over sugar and flour. Beat soda in buttermilk. Add eggs and vanilla. Bake at 350° for 30 minutes.
Fry bacon until crisp and set aside. Save 2 Tbsp. of bacon grease.
Melt margarine in pan or skillet. Add pecans and cook until done- drain. Set aside.
Preheat oven to 350°. Melt butter; add beaten egg and sugar. Mix pineapple and cubed bread. Stir and pour into baking pan. Bake at 350° for 45 minutes.
Mix the applesauce, oleo and vanilla. Add the flour, sugar, soda, cinnamon, nutmeg and salt. Add the chocolate bits, pecans and raisins. Bake at 350° for 1 hour in a greased and floured angel food pan. Serves 18.
Combine flour, baking powder and sugar. Mix bran, oats and corn meal together; stir in egg and oil. Add to dry ingredients. Pour into greased muffin pans, filling each cup 2/3 full. Bake at 400° for 20 minutes. Serve warm or split and toast.
Sort and wash beans; place in a large Dutch oven. Cover with water 2-inches above beans; let soak 8 hours. Drain beans and return to Dutch oven. Add all 6 cups water. Combine bacon and next 4 ingredients in a skillet and cook over medium heat until bacon is browned and vegetables are tender. Drain and add to beans. Add Worcestershire sauce and remaining ingredients, except tomatoes, and bring mixture to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add tomatoes and cook an additional 30 minutes. Remove bay leaf. Yields 10 servings.
Cut each slice of bread in 6 strips or more. Cut off crust. Dry out on cookie sheet in a 200° oven for 3 hours. Melt peanut butter and oil in a double boiler. Coat each bread stick in the peanut mixture. Dry and roll in corn flakes. These are better rolled in 4x powdered sugar.
Use equal portions of cream cheese and marshmallow cream. Beat/blend together. Use as dip for any kind of fruit.
Combine all ingredients and drop by spoonful into hot oil and deep fry until golden brown.
Cover and refrigerate for 2 hours or overnight. Grill or Broil. Dispose of marinade.
In a large bowl, mix all ingredients except 1/2 cup granulated sugar. Shape mixture into 1-inch balls. Roll balls in granulated sugar. Store in tightly covered container for at least 3 days before serving for flavors to mellow. Keeps up to 2 weeks in tightly covered container. Makes about 3 1/2 dozen balls, about 85 calories each.
Batter should resemble a crepe batter in thickness. Fry pancakes in a generous amount of Crisco shortening. This recipe makes a thin, moist pancake approximately 3 inches in diameter.
Bring to boil sugar and syrup. Boil till clear, on medium- medium high heat. Remove from heat stir in peanut butter and rice krispies. Press into buttered pan.
Mix by hand with long wooden spoon. Cream butter and add sugar. Cream until light and fluffy. Add eggs yolks and blend well. Add flour, mix thoroughly. Fold in nuts, salt and vanilla. Spoon 1/2 batter into pan. Spread evenly. Spread strawberry jam on dough. Cover with remaining dough. Bake 1 hour at 325° or until lightly browned. Remove from oven. Sprinkle powdered sugar on top. Cut into squares.
Crumble ground beef into a heavy skillet. Brown over medium heat until rich brown in color. Add the minced onion and continue to brown until the onion is transparent. Add the diced potatoes, salt, pepper and Worcestershire sauce. Add just enough water to barely cover the ingredients. Simmer gently until the potatoes are tender (about 15 minutes). Don't hurry the simmering for the slow cooking is what gives it a delicious flavor. Make a paste of two tablespoons of flour and 1/2 cup of water. When the potatoes are tender, add the flour and water mixture. Stir until the mixture thickens and starts to bubble again. Serve with hot buttered toast or biscuits.
Soften ingredients and mix until smooth. Refrigerate 2 or more hours. Shape into any size ball. Slice green olives and place slices 2-inches apart on outside of cheeseballs. Roll cheeseball in chopped pecans or walnuts. Serve with your favorite crackers.
Dice salt pork and fry out. Add diced garlic, green pepper and onions. Cook until well done. Add mashed whole tomatoes, tomato paste, poultry seasoning, oregano, bay leaves, salt, pepper and barbecue sauce. Cook over low heat. Bring water to a boil in large saucepan. Add vinegar and ground conch. Add other ingredients and cook 2 hours. Add diced potatoes and cook until tender.
Brown meat in butter. Add broth. Simmer 30 minutes. Add rest of ingredients and bring to boil. Place in buttered casserole. Top with buttered bread crumbs. Bake, uncovered, 30 minutes in 300° oven.
Preheat oven to 350°. Brown ground beef with onion and celery. Drain. Add beans, salt and pepper. Place layers of potatoes and meat in casserole dish. Spoon soup evenly over all. Cover and bake 1 hour or until done.
Cook celery, onions and poultry seasoning in butter until tender. Add soup and mix lightly with bread crumbs. Bake in a 1 1/2-quart casserole dish at 350° for 45 minutes.
Combine macaroni, tuna, artichoke hearts and tomatoes. Toss lightly. Mix together salt, pepper, garlic, paprika, oil and vinegar. Pour dressing over tuna and macaroni mixture and toss thoroughly. Chill until ready to serve. Serve on well washed spinach leaves. Serves 4 to 6.
Blend together the sugar, 1 tablespoon of flour, cinnamon and salt. Toss lightly with apples. Spoon into pastry lined pan.
Mix together in a large bowl and roll into small balls. If too dry when rolling, add another spoon of bourbon or rum. Roll in sugar and keep in sealed container. The longer they sit in container, the better.
Heat oven to 350°. Grease 13 x 9-inch pan. Beat margarine and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of pan. Bake 18 to 20 minutes or until light brown. Cool slightly. Beat cream cheese and sugar at medium speed until fluffy. Add eggs one at a time, beating well after each. Add remaining ingredients. Mix until smooth. Pour over crust. Bake 45 to 50 minutes. Cool completely.
Mix all until creamy. Spread on muffins. Freeze. Cut in fourths. Broil 3 to 4 minutes until bubbly.
Mix together ingredients in order given. Pour into 2 medium greased loaf pans. Bake at 350° for 1 hour or until done.
Cream butter and brown sugar. Add egg yolk, vanilla and flour; blend. Spread evenly in a lightly greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes (until lightly brown). Remove from oven. Immediately sprinkle chocolate chips on top and set back in oven for 2 minutes. Remove and spread chocolate over bars immediately. Sprinkle with chopped nuts. Cool and cut.
Sift flour with salt; blend oil and water. (Shake in jar until foamy.) Pour over flour; blend. Roll out pie crust between two sheets of wax paper. Makes 2 flakey pie crusts.
In mixing bowl pour the 2 cans of clams with juice. Add breadcrumbs and spices. Melt margarine in small saucepan and mix with the clams and breadcrumbs mixture. Pour batter into a 9-inch pie pan. Cover entire top with Mozzarella cheese (won't need all 8 ounces). Sprinkle Parmesan cheese on top. Bake in a 375° oven for 15 minutes or until cheese is melted. Serve hot with crackers on the side. Use teaspoon to scoop onto crackers.
Combine. Shape in small balls and roll in shredded coconut. Store in tight container in refrigerator.
Mix dry ingredients. Add milk with egg and beat together. Last, add the melted butter. Bake in moderate oven about 1 hour. Loaf pan is good for this recipe.
Combine Karo syrup, water, salt and sugar; boil to 265° or hard ball stage. Beat egg whites until stiff and gradually beat in the boiling syrup mixture. Beat until it begins to stiffen, then add vanilla and nuts. Drop by spoonfuls onto waxed paper to cool.
Trim fat around ham; place in shallow dish and sprinkle with sugar and stud sides with cloves. Drain apricot juice. Pour 1/3 cup of juice over ham. Bake at 325° for 1 hour, basting often with juice in pan. Arrange apricots on top of ham; bake 15 minutes longer. Approximately 270 calories per serving.
Mix. Pour on top of cream cheese mixture. Bake 5 more minutes at 450°. Cool. (Can be frozen.) Top with a 30 ounce can of cherry pie filling two hours before serving. Chill.
Preheat oven to 425°. Combine flour, granulated sugar, salt and cinnamon. Cut in Crisco with pastry blender or two knives until mixture is uniform. Sprinkle dough with water, a tablespoon at a time, stirring it with a fork until just enough has been added so that dough can be patted into a ball. Divide pastry in half. On a lightly floured surface, roll 1/2 of the dough into a 10 x 15-inch rectangle. Cut into six 5-inch squares. Repeat with other half of dough. Place about 2 measuring tablespoons of fruit filling in center of each square. Moisten pastry edges with water. Fold over one half of pastry to form a triangle. Seal edges firmly with a fork. Prick top with fork for steam to escape. Bake on ungreased baking sheets 12 to 15 minutes or until lightly browned. Cool slightly. Sprinkle with confectioners sugar. Makes 12. Out of this world!
Spread bread with fat-free mayonnaise and mustard. Layer the tomatoes, zucchini, onion, cucumbers and leaf lettuce. Top with second slice of bread.
Cook squash until tender, 20 to 25 minutes. Drain in colander. Put in bowl. Add margarine while hot. Add other ingredients; mix well. Place in Pyrex dish; sprinkle top with stuffing mix. Dot with margarine. Bake at 350° for about 25 minutes until bubbly and brown.
Boil chicken breasts for 1 hour. After cooking, cut chicken up into pieces. Set chicken aside and then cook spaghetti noodles for 10 minutes. Chop onion and bell pepper up and saute in butter until tender, then add onion and bell pepper to chicken. Add cream of mushroom soup and cooked spaghetti noodles to the chicken mixture. Mix well; put Mozzarella cheese in bottom of casserole dish, then add spaghetti and chicken mixture. Then put Cheddar cheese on top. Cook for 25 minutes at 350°.
Mix cake according to recipe on box. Grease and flour 1 Bundt pan or two layer cake pans and pour batter into pans.
Prepare the macaroni and cheese as on the box. Add to it all the other ingredients. Pour into baking dish. Top with bread crumbs. Bake in oven at 350° until bubbles.
Drain and arrange artichokes on baking sheet, open center. Melt 1/2 stick butter, garlic and bread crumbs until slightly moistened with oregano, parsley and black pepper. Stuff each artichoke and dot each one with oil. Bake at 350° for 15 minutes.
Beat all ingredients together, then add 1 1/2 cups of hot water. Cook over medium heat until thickened, stirring constantly. Pour thickened mixture into a 9-inch pie crust. Cover with second crust and seal edges. Bake in a 350° oven for 1 hour or until crust is golden brown.
Preheat oven to 375°. Sift flour, baking powder, soda and salt together into mixing bowl. Put egg, butter, sugar, vanilla and sour cream in blender. Cover and cream on speed 6 until smooth. Stop blender and add nuts. Cover and chop on high until nuts are chopped fine. Pour into flour mixture and stir to mix. Drop by teaspoonfuls onto greased cookie sheets. Bake about 10 minutes. Cool and frost with white powdered sugar frosting.
Grease a shallow 1 1/2-quart baking dish with butter. Set aside. In a saucepan, combine cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. Peel and thinly slice the potatoes; pat dry with paper towels. Layer half of the potatoes in prepared baking dish. Top with half of the cream mixture and half of the cheeses. Repeat layers. Bake, uncovered, at 350° for 55 to 65 minutes or until potatoes are tender. Let stand for 5 to 10 minutes before serving.
Place chocolate chips and shortening in 2 Cup measuring bowl. Microwave at medium 1 to 3 minutes or until chips are shiny and soft. Stir until smooth.
In covered large saucepan, cook onion in butter over low heat, about 30 minutes, stirring occasionally. Add beef broth, water and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer about 30 minutes. Place 1/2 slice toasted bread in each of 4 soup bowls. Pour hot soup over bread and sprinkle with cheese. Makes 4 servings (1 cup each).
Wash potatoes and cut into large chunks. Place in pan and cover with water. Add a little salt and bring to a boil. Cook until tender. Drain. While hot, cover with dressing to taste. Serve hot.
Drain fruit cocktail and pineapple. Heat fruit juices until simmering and mix with jello. Mix cream cheese with jello and other ingredients. If fruit settles to bottom, stir once after beginning to chill.
Mix cracker and margarine and line a 9 x 13-inch pan. Mix pudding with milk. Add vanilla ice cream. Mix well with mixer. Pour over crackers. Ice with Cool Whip and top with coconut. Store in refrigerator.
Mix cheese, sugar and vanilla with electric mixer on medium speed; blend well. Add eggs and mix until well blended. Pour into crust. Bake at 350° for 40 minutes until center is almost set; cool. Refrigerate 3 hours to overnight. Top with fruit. Serves 8 to 10.
Mix sugar, flour, vanilla and milk together. Slice butter on the bottom of casserole dish. Pour batter over butter. Pour quart of fruit over batter (any kind of fruit). Bake until batter comes to the top and browns.
Grease 8 x 12-inch or 9 x 13-inch casserole dish. Arrange 5 slices of bread, layer of cheese and sausage. Arrange rest of bread and sausage. Blend eggs and other ingredients. Pour over casserole. Refrigerate several hours or overnight. Bake uncovered at 325° for 1 hour or until done.
You could also use Heinz home-style savory brown gravy or Pepperidge Farm brand gravy.
Mix shortening, sugar, butter and eggs and cream. Sift the flour, cream of tartar, salt and baking soda together. Add to creamed mixture. Put into refrigerator to chill so it can be handled. Roll into balls the size of small walnuts. Roll balls in a mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Press each cookie with a damp cloth. Bake at 400° for 8 to 10 minutes.
Simmer first 5 ingredients for about an hour. Strain. Add sugar and cider that has been heated. Serve with an orange slice and a whole clove in each punch cup or float them in a punch bowl.
Combine raisins, coffee, crisco, salt, sugar, cinnamon and cloves in saucepan let simmer 5 minutes. Let mixture cool. When cool add flour, baking soda and baking powder and mix well. Add to this mixture the apple sauce, walnuts, mixed fruits and maraschino cherries. Bake in a greased tube pan for 1 hour at 350 or until golden brown. When cake is cooled, pour wine or brandy over the top.
Mix pineapple with jello. Add cottage cheese, Cool Whip and nuts. Mix and chill.
Cream butter and sugar. Add eggs, well beaten. Add pecans and raisins. Drop very small amount on warm metal sheets. Bake at 350° for 10 to 12 minutes.
Melt butter in pan; add sugar, milk and salt. Cook until it begins to boil. Time it for 10 minutes, stirring constantly. After 10 minutes, test a small amount in cold water. If it rolls up in a ball, it is done. If not done, cook 1 more minute. Take off fire; add peanut butter, vanilla and marshmallow cream. Mix until well blended. Pour into a butter-greased 9 x 13-inch pan. Cool before cutting.
Place brisket on sheet of heavy-duty foil, fat side down. Sprinkle soup mix on top of brisket. Close foil tightly, no leaks. Set oven at 200°. Roast for 7 hours.