HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in skillet over low heat. Add onion; brown lightly. Stir in flour, mustard, salt and pepper. Gradually add milk; cook and stir until smooth and thickened. Add cheese; stir until melted. Combine sauce and beans; pour into dish. Sprinkle with nuts before serving. Bake for 20 minutes at 350°.
Heat bacon grease in frying pan over medium heat. When its hot, add corn and lower heat. Stir in flour, sugar, milk and water. Mix well and cook gently until nice and tender. Season with salt and pepper. You may need to add a touch more milk if too dry. Delicious!
Spread peanut butter on 1 slice of bread. Spread jelly on other slice. Press 2 slices together and enjoy.
In bowl, mix together salmon, crackers, egg, salt and pepper, breaking up the salmon well. Shape salmon mixture into 5 patties, using about 1/2 cup of mixture for each. Make sure they are firm.
Heat oven to 350°. Beat margarine, sugars, salt and nutmeg in large bowl with electric mixer on medium speed until creamy. Add sweet potatoes; beat until well blended. Beat in milk and vanilla. Pour filling into pastry shells, using about 4 cups in each shell. Bake 50 to 60 minutes or until set. Cool completely on wire racks. Refrigerate until ready to serve. Store leftover pie in refrigerator.
Cook and drain broccoli and onion. Add all ingredients (except dressing mix). Pour into long casserole dish. Spread dressing mix on top and spread thinly with butter. Bake at 350° for 30 minutes or until brown and bubbly.
Season meat with Lawry's seasoned salt and pepper. Brown meat in skillet. Put cabbage in the bottom of a casserole. Add a layer of rice; add meat. Pour soup over all. Cook at 350° for 45 minutes.
Mix cornmeal, milk, salt and butter. Cook into a mush. Add egg yolks. Beat until light. Stir in egg whites, beaten stiff. Pour in greased casserole and set in pan of water and bake. It takes about 45 minutes to bake in a rather hot oven. Serves 4 or 5.
Boil potato until well done; drain and mash. Add vanilla, salt and 10x sugar. Keep adding sugar until stiff enough to roll on sugared surface. When rolled out, spread peanut butter over top. Roll up like jelly roll and slice.
Rinse birds; rub with black pepper and garlic powder or seasoned salt with rosemary and basil. Put 1/2 cloves and ginger in cavity of birds. Place birds in rack inside iron skillet or heavy pan. (I like birds crisp, so I cook them above sauce; Teflon rack is ideal.)
Preheat oven to 375°. Place seasoned roast, uncovered, in oven for 1 hour. Turn oven off and do not open oven door. Forty minutes before serving, turn oven on.
In skillet, in hot oil, cook	chicken about 2 minutes with garlic; add onions, broccoli and	green peppers. Cook until tender but crisp. Stir in soup,	water and soy sauce. Cover and simmer for 5 minutes. Serve over noodles.
Cook quartered apples in water until soft. Put through a food mill or sieve and measure to make 16 cups. Put in a large kettle and add other ingredients. Cook slowly, stirring often, about 1 1/2 hours. Butter should turn a deep reddish brown and thicken into a smooth mass. Pour into sterilized jars and seal.
Beat melted butter and crushed garlic together in a blender. Brush on bread and heat.
In large bowl, mix pie filling, cream cheese (softened) and Cool Whip until blended well. Add sliced strawberries and sliced bananas and two cups vanilla wafers. Refrigerate immediately. Makes 12 servings.
In a large kettle, mix the sugar, vinegar, salt, turmeric and mustard seed. Stir often. Bring to a boil. Fill jars with cucumber-onion mix. Toss this in bowl beforehand. After in jars, put in boiling mixture. When cool, put on lids and refrigerate. This can be kept for months in refrigerator. Let stand 3 days before eating.
Mix and cook, stirring constantly; cook until it forms a firm ball when dropped in water. When cooked enough, add the vanilla and beat until it seems like cold molasses in winter. Pour into buttered pan. When firm, cut into squares.
Flake salmon. Add egg and soup. Mix and add chopped onion, mayonnaise, lemon juice and stuffing. Place in lightly greased casserole and bake at 350° for 50 to 60 minutes.
Have all ingredients chilled. Combine all ingredients. Add ice ring just before serving. Yields 48 servings.
Preheat oven to 350°. Bring water to boil. Mix brownie mix, water, oil and 1 egg until blended. Pour into greased 12-inch pizza pan (or tart pan). Bake 25 minutes. Beat cream cheese, sugar, 1 egg and vanilla at medium speed until blended. Pour over brownie crust. Bake 15 more minutes. Cool and top with fruit. Drizzle with chocolate. Yields 10 to 12 servings.
Fill the cooled pie shell with a layer of tomatoes and onions. Sprinkle with salt, pepper, basil and chives. Layer again. Combine mayonnaise and Cheddar cheese; spread on top, sealing all edges. (Optional: May sprinkle top with crushed bacon and Parmesan.) Bake at 350° for 30 minutes. Makes 6 servings.
For best results, make this at least a few hours before serving. Cut cake into 1 inch squares and sprinkle with liquor.
Cover strawberries with 1/2 cup powdered sugar. Cook until thick the sugar, water and cornstarch. Remove from heat. Add strawberry jello. Mix well. Cool. Pour over strawberries. Then pour into pie shell. Refrigerate. Serve with Cool Whip.
Whip egg whites stiff. Fold in cream of tartar. Add sugar in small amounts. Fold in cracker crumbs, chopped nuts and vanilla. Bake in ungreased 10 x 13-inch pan at 300° for 25 minutes.
In a small bowl, combine flour, poppy seed, salt and baking soda. In a large bowl, cream sugar and butter. Beat in eggs, one at a time, then beat in yogurt and vanilla until well blended. Stir in the flour mixture until moistened thoroughly. Spoon into greased muffin tins. Mixture will be very thick. Bake in a 400° oven for 15 to 20 minutes. Cool for 5 minutes before serving. Makes 24 muffins.
Mix sugar, mustard, salt, vinegar, oil, onion and poppy seed together. Pour over vegetables. Chill at least 3 hours.
Place roast in cooking bag. Pour mushroom soup, onion soup mix, sour cream, water and brown sugar over roast. Seal bag by tying a knot. Poke 1 hole in top of bag with toothpick. Place bag on microwavable plate. Cook on Medium setting for 10 minutes. After cooking, allow to set for 5 minutes before opening bag. Open bag. Reserve gravy in bag to pour over mashed potatoes or rice.
Boil chicken breasts until done; remove from bone. Tear apart, dice or chop and mix with Veg-All and cream of chicken soup. Add enough chicken broth to make mixture into gravy thickness. Put into casserole dish; top with grated cheese. Top with saltines; pour melted margarine on top. Cook in a 350° oven until crackers are a golden brown.
Dissolve jello in hot water. Add frozen raspberries and juice. Pour into 5 x 8-inch loaf pan. Chill until firm. Whip together remaining ingredients until stiff. Spread over gelatin. Serves 6.
In a small bowl, soak gelatin in cold water 5 minutes. Place bowl in a small pan of hot water to dissolve gelatin completely and keep it warm.
Boil and debone chicken or turkey pieces. Make gravy from chicken broth, soup and eggs. Put into large, deep casserole dish. Cover with crust made of flour, margarine and milk. Pour over top of meat and soup mixture. You can add vegetables, if desired. Bake until crust is brown and done, about one hour. Makes large amount.
Mix all ingredients thoroughly, using a mixer. Grease two 9 x 5 x 3-inch loaf pans. Pour batter into pans and bake at 350° for 1 hour.
Wash cilantro, drain well. Hold cilantro over blender and clip off the leafy tips only, trying not to get any stems. Discard the stems. Slice the washed jalapenos into the blender. Pour 1 can of whole tomatoes juice and all into the blender, the pour a little juice from the remaining can into blender. Blend a few seconds until well blended (the juice is needed to get the leafy stuff blended). Pour this into at least a 2 quart container. Pour the remaining can of tomatoes and juice into the blender. Add garlic powder, cumin powder and salt. Blend just a few seconds until blended. Pour into the first batch and stir until mixed well. Serve with chips or whatever you like.
Cook meat with diced onion until thoroughly cooked (frying pan on stove). Drain. Add 1/4 can enchilada sauce to meat and simmer 5 minutes. Take off stove and place in bowl. Heat refried beans in microwave until hot. Grate cheddar cheese. Heat tortillas according to package directions (on stove in frying pan with 1 teaspoon oil). Fill tortillas with meat mixture, a teaspoon or so of refried beans and cheese. roll and place in 13 x 9 pan. Usually 8 to 12 per pan. Cover tortillas lengthwise with remaining sauce and bake at 350 degrees for 30 minutes. Serve with sour cream & salsa.
Scrub and dry baking potatoes. Cut in half lengthwise. Brush cut surface with a mixture of lemon and butter, then dip in a mixture of 2 tablespoons Parmesan cheese, basil or thyme and a little pepper. Bake at 350° for 30 to 35 minutes until tender and browned.
Fill a large saucepan with water. Drop entire can of Eagle Brand milk into water when it begins to boil. Boil 2 hours, never letting the water level fall below the top of the can. Let cool for 1 hour, then pour into pie crust. Top with Cool Whip and refrigerate 2 hours before serving.
Boil the brown sugar, white sugar, milk and graham cracker crumbs together for 1 to 2 minutes. Butter a 9 x 13-inch pan and put a layer of whole Club crackers in pan, then pour sugar mixture over crackers, then add another layer of crackers. Melt peanut butter and chocolate chips and pour over the second layer of crackers. Refrigerate. Cut into bars.
Blend all ingredients except crust. Pour into prepared crust. Chill at least 2 hours. Top with whipped cream.
Place a heavy wok or pan over high heat. Add oil. When hot, add the game hens, breast down. Reduce heat to medium. Cover and cook 6 minutes, turning at half time. Add remaining ingredients. Combine well. Cover and simmer over medium heat 40 minutes, turning at half time. Remove hens and halve them. Sauce should be thick and syrupy. If not, cook, uncovered, for few minutes to reduce.
Mix all ingredients together. Put in a greased 9 x 12-inch pan and place in a 350° oven and bake for 45 minutes.
Mix cottage cheese and jello thoroughly until jello mix is no longer grainy. Drain canned fruits and add to the mixture. Add pecans. Mix well. Stir in Cool Whip and chill for 3 to 4 hours until set.
Mix wet and dry ingredients separately. Then beat altogether; pour into unbaked pie shell. Bake at 350°F for 40 - 60 min. or until the whole pie shakes evenly when gently shaken. There should be no thin ripples in the center.
Remove leaves and trim base of medium head of cauliflower. Wash; precook whole in boiling water 12 to 15 minutes. Drain. Break into flowerets; place in ungreased shallow baking dish. Combine mayonnaise, mustard and Cheddar cheese and put on top of cauliflower. Bake at 375° for about 10 to 15 minutes or until cheese is melted and bubbly. Serves 4 to 5 people.
Mix all ingredients together; put into 9 x 13-inch pan. Top with 1 cup semi-sweet chocolate chips. Bake at 325° for 45 minutes.
Sprinkle half the cookie crumbs in 9 x 13-inch dish. Cream butter, cream cheese and confectioners sugar in mixer bowl until fluffy. Prepare pudding mix with milk and vanilla in bowl according to package directions. Add to creamed mixture; mix well.
Mix well and pour into greased casserole. Sprinkle on top 2 tablespoons melted margarine and 1/2 cup crackers (11). Bake at 350° for 1 hour. Serves 6.
Combine all ingredients. Chill at least 2 hours before serving. Drain before serving. Serve with blue/yellow chips (or use as garnish for grilled chicken).
In bowl, combine brown sugar, butter and cornstarch. Drain pears, reserving 3 tablespoons of the syrup. Stir reserved syrup into brown sugar mixture. Pour mixture into a 9 x 9 x 2-inch baking pan. Arrange pear halves, small ends to the center and rounded side down, on top of syrup in pan. In bowl, combine flour, spice, baking soda and baking powder; set aside. In a bowl, beat egg whites until soft peaks. Gradually add sugar, beating to stiff peaks. Blend in pumpkin and oil. Fold flour mixture into pumpkin mixture just until moistened. Carefully spoon over pears. Spread mixture evenly. Bake at 350° for 50 to 60 minutes. Cool about 5 minutes. Loosen from sides of pan. Invert onto serving plate. Serve warm.
Combine sugar and butter to cream. Add eggs; mix thoroughly. Stir in flour. Add flavoring. Refrigerate. Roll out on floured wax paper very thin. Cut with cookie cutter; bake for 10 minutes at 350°. Watch closely, as they burn easily. (Can be dropped from spoonfuls without refrigerating.) Cookies are best when wrapped in "flour sack" (cotton cloth) and allowed to mellow for several days.
Fry bacon, drain on paper towel. Add onions and salt to oil in skillet. Heat until tender. Add sugar, vinegar, eggs and chopped bacon. Mix with lettuce.
Cut sausages into 2-inch pieces. Place sliced potatoes in large frying pan. Add a layer of onion slices and a layer of cabbage. Add butter, salt and pepper to boiling water. Stir to melt butter and pour over vegetables. Place sausage pieces on top and sprinkle with Parmesan cheese. Cover tightly and cook slowly 25 minutes or until vegetables are done. Makes 4 to 5 servings.
Boil 1 minute hard the vinegar and sugar. Pour this mixture over the onion and cucumbers. Chill well before serving.
Cream the margarine and sugar; add eggs, one at a time, and beat well. Sift dry ingredients together and add alternately with milk. Add vanilla flavoring. Bake in 3 layers at 350° approximately 30 minutes.
To meat and onions, add taco seasoning, dressing mix, stewed tomatoes, beans and hominy. Simmer for 20 minutes. Serve with shredded cheeses on top, if desired.
Set oven to 350°. Let Tater Tots thaw. Mash potatoes. Mix all ingredients. Bake 1 hour total (1/2 hour covered and 1/2 hour uncovered).
Caramelize 2 tablespoons of sugar. Moisten the cornstarch with a little cold water. Mix into 1 1/2 cups of water and the beaten egg yolks and salt. Pour into pie shell and bake. Cool.
Melt butter. Stir in vanilla and molasses. Let cool. When cool, add beaten egg to molasses mixture. Sift flour, 1 cup sugar, soda and spices. Fold molasses mixture into sifted dry ingredients just until mixed. Chill at least 15 minutes. Roll about 2 tablespoons dough into round ball and coat with remaining 1/3 cup sugar. Place 2 inches apart on ungreased sheet. Bake no more than 10 minutes at 350°. Let cool on cookie sheet 5 minutes, then transfer to cooling racks.
Makes 15 large biscuits. Combine first 5 ingredients, mixing well. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and milk; add to flour mixture and stir until dry ingredients are moistened.
Preheat oven to 350°. Butter one 8 x 8-inch pan; set aside. Mix all ingredients except fruit. Put fruit in bottom of pan and pour dough mix over the fruit. Do not stir. Place in oven for 45 minutes to 1 hour or until edges turn brown. Serve warm with vanilla ice cream.
Sift all dry ingredients together. Make a well and add melted butter and vanilla; mix. Add eggs and beat well. Blend in beets, which have been put through a food grinder. Pour into greased and floured 9 x 12-inch pan. Bake at 350° for about 25 minutes. Frost with butter icing. Distinctively different. Serves 16.
Cream sugar and shortening; add eggs. Sift salt, baking powder and flour together. Add to mixture. Add nuts, apples and vanilla. Bake in a large pan for 30 minutes at 350°.
Cream brown sugar, Crisco and white sugar. Add eggs and crushed pineapple. Mix well. Add flour, vanilla, salt, soda and baking powder. Drop by spoonfuls on cookie sheet. Bake at 375° until done. Add coconut or nuts, if desired.
Drain and flake salmon. Combine all ingredients with cream cheese; blend well. Shape in ball or log; put on paper. Wrap and chill for several hours. Combine nuts and parsley; roll salmon ball in this. May be frozen for future use.
Brown meat and onion. Drain grease. Mix and heat all ingredients in crock-pot. Stir well.
Combine cheeses, mixing until well blended. Add remaining ingredients; mix well. Mold into shape using any container lined with plastic wrap. Chill until firm. Unmold and decorate.
Mix mustard and vinegar and let it stand overnight. Next morning, add eggs, honey and salt. Whip it with wire whisk. Cook over medium heat, stirring constantly, until thickened. When it starts "blurping" remove from the heat. Let it get cold. Keep covered so doesn't form a crust. Stir in 1 1/2 cups mayonnaise (not salad dressing). Pour into jars and refrigerate. Keeps indefinitely.
In a 3-quart saucepan, cook sausage and onion. Drain fat. Stir in tomatoes, beans and broth. Reduce heat and simmer 5 minutes or until the zucchini is tender. Sprinkle each serving with cheese. Yields 6 to 8 servings (2 quarts).
Beat whole egg with rotary beater until light. Gradually add sugar and beat smooth. Add sifted flour and baking powder, then apples, nuts and vanilla. Put in lightly greased pan and bake at 275° for 35 minutes. Serve with ice cream or Cottage Pudding Sauce.
Preheat oven to 350°. In buttered pan, roast onion and yam for 15 to 20 minutes. Melt butter in a 3-quart pan and cook celery, peppers and garlic until tender. Stir flour into celery mixture until blended. Gradually stir in milk and cook, stirring constantly, until slightly thickened. Stir in onion-yam mixture, corn, turkey, red pepper and spices. Stir in 1 1/2 cups of the cheese and continue stirring until cheese is melted. Garnish with rest of cheese and scallions.
In large frying pan, brown ground beef on high heat for 5 minutes. Then drain. Bring salt and water to a boil in separate pot. Add rice. Stir and cover. Remove from heat for 5 minutes. Add peas, ketchup, onion, hot sauce and a pinch of salt to ground beef in frying pan and heat on low setting for 5 minutes, stirring occasionally, then covering. Add rice and stir thoroughly and serve hot. Makes 4 ample servings.
Heat oil in large, heavy, nonstick pan. Add cumin and fennel seed. When darkened, add cinnamon and cardamon for one minute. Still stirring, add onion, ginger and garlic, cook until onion is soft. Add vegetables and salt, continue to saute for 5 minutes. Add rice and stir for 2 minutes. Add boiling water, stir, cover and reduce heat to simmer until water is absorbed (about 40 minutes). Remove from heat, let stand 5 minutes. Serve hot or at room temperature.
Drain artichoke hearts, reserving 1 tablespoon marinade in a saucepan. Add onion and garlic to marinade sauce. Preheat oven to 325°. Grease an 8-inch baking pan. Finely chop artichoke hearts; set aside.
Clean chicken; wash and pat dry. Combine seasonings in blender or food processor and make a coarse paste. Place paste in a large mixing bowl; add fish soy sauce and mix thoroughly. Add chicken and mix well with hands. Marinate in refrigerator overnight or at least 2 hours at room temperature. Arrange chicken pieces on a barbecue grill or in a broiler; brush evenly with coconut milk. Cook until done and serve.
Preheat oven to 375°. In skillet, cook ground beef and drain fat. In separate bowl, mix beef, taco seasoning mix, cheese and water. Unroll crescent rolls. Separate into triangles. Arrange triangles in a circle on a pizza pan with wide ends overlapping in center and points toward the outside. There should be a 5-inch diameter opening in the center. Scoop meat mixture evenly onto the widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. Bake for 20 to 25 minutes or until golden brown. After the ring is cooked, place the chopped lettuce, tomato, black olives, onions and cheese in the middle of the ring. To serve, cut in slices.
Beat eggs; add evaporated milk, sugar, milk, bananas, vanilla and almond extract. Beat until sugar is dissolved. Pour into freezer and freeze according to directions with electric or hand-cranked type freezer.
Mix butter, cheese, garlic salt and salt well. Dip chicken breasts in mixture, then roll in bread crumbs. Place in greased oblong Pyrex baking dish. Sprinkle rest of mixture on top. Bake at 350° for 1 hour.
Mix bread cheese and 2 Tbsp. melted butter. Spread half in greased 1 qt. casserole dish. Put vegetables on top of breading mixture. Combine remaining melted butter and onions; cook until onions are tender then blend flour, salt, pepper and milk for gravy. Add hamburger to gravy. Pour gravy mixture over vegetable and bread in dish. Cover with a layer of tomato slices. Top with remaining bread mixture. Bake uncovered for 25 minutes in 350° oven.
Brown ground beef; drain. Mix beans and salsa. Pour into a 9 x 13-inch Pyrex dish. Layer with sour cream, then cheese. Bake at 350° until cheese is melted.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in baking mix. Place on ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Makes about 10 rolls. Have your butter ready. These are wonderful!!!
Combine all ingredients except cheese. Place in a greased 2-quart dish. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.
Mix sugar in cold water; dissolve well. Dissolve Jell-O in boiling water. Stir together and add all of the ingredients except ginger ale. When ready to serve punch, add ginger ale. This punch is good to use with lemon, cherry or strawberry Jell-O.
Saute onions and mushrooms in butter. Add flour to thicken. Cover and cook 5 minutes. Add sour cream, sauce, salt and pepper.
Place chicken in ungreased casserole. Cover with cooked rice. Pour broth over the rice and chicken to cover about 2/3 the mixture. Layer the cheese on top. Put in preheated 350° oven and cook for about 45 minutes.
Preheat oven to 375°. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs and baking chocolate. Gradually beat in flour. Stir in chips and nuts. Drop on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 6 dozen.
Crumble hamburger onto tinfoil. Add remaining ingredients. Fold tinfoil tightly and flatten. Place on grill or hot coals for approximately 20 minutes. Flip and grill another 10 minutes. Season with salt and pepper and ketchup to taste. Serves 4.
Mix all ingredients, except crackers and margarine. Pour in a large baking dish. Top with the crackers and melted margarine. Bake in a 300° oven for 1 hour.
Mix ingredients thoroughly and chill. Garnish with cilantro sprig. This is the basic recipe. You can determine the "hot" factor of this dip by choosing mild, medium or hot Picante sauce. Also, the Picante sauce can be replaced with any good restaurant salsa or your own favorite salsa recipe. If you really want to spice it up, add some fresh jalapeo pepper, chopped very fine.
Place steaks in shallow baking dish. Combine oil, onion, vinegar, salt and oregano. Pour over steak. Cover and refrigerate several hours, turning meat occasionally. Melt a little butter or margarine in a skillet. Add mushrooms and saute. Remove steak from marinade. Place on broiler pan and cook about 4 minutes per side, basting with marinade.
Cook beef with onions in own fat until beef loses its color. Drain off excess fat. Add tomatoes, mace or nutmeg, salt and pepper. Stir well. Simmer for 10 to 15 minutes. Enjoy!
Combine sugar and water. Bring to boil for 1 minute. Refrigerate until cold. Add pineapple juice, orange juice concentrate, lemonade concentrate and bananas to cold sugar and water and freeze. Put frozen concentrate mixture in glass and add 7-Up and rum to taste.
Bake in 8-inch pan at 350° for 30 to 35 minutes.