HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour in pastry lined pan and cook, uncovered, for 30 to 35 minutes at 425°. Makes 6 servings.
Melt butter (or heat oil) in saucepan. Add leeks, stirring often, and heat 5 to 7 minutes. Add potatoes, apples and chicken broth. Bring to boil, reduce heat and simmer 20 minutes until apples and potatoes are tender.
Fold together Cool Whip and pudding. Add pineapple, oranges, banana and cherries. Add cottage cheese and nuts. Needs to set up 2 hours at least.
Mix ground turkey, onion, egg, bread crumbs, nutmeg, allspice, thyme, salt and pepper. Form into balls about the size of a walnut. Heat a small amount of oil in a heavy skillet over moderately high heat. Brown meatballs; remove from skillet. Add enough oil to skillet to equal 3 tablespoons. When hot, stir in 1/4 cup flour. Continue stirring until flour is golden brown. Pour in beef broth, stirring constantly. When gravy has thickened, return meatballs to skillet. Reduce heat; add parsley. Simmer for 20 minutes; do not boil. Serve over cooked noodles. Makes 6 to 8 servings.
Brown beef and onion; drain fat. Add beans. Mix remaining ingredients and add to meat and beans. Place in casserole or bean pot and refrigerate overnight. Bake at 300° for 1 1/2 hours.
Mix together first 7 items and press into a roll. Chill overnight or longer. Cut into slices (1 1/2-inch thick). Roll pieces in flour and brown on both sides. Place pieces in roasting dish and cover with 1 can mushroom soup and 1 can water. Bake at 300° for 1 1/2 hours.
Melt margarine in bottom of 13 x 9 x 2 inch pan. Sprinkle graham cracker crumbs over margarine, then a layer of nuts, a layer of chocolate chips, and a layer of coconut. Pour the milk over evenly. Bake 25 minutes at 350°F. until light brown.
Preheat oven to 400°. Place butter in round cake pan and heat in 400° oven. Blend flour, milk and eggs in blender for 3 to 4 minutes. Pour into heated pan. Bake 25 minutes. This rises with flat center. Serve warm with topping(s) of choice.
Combine 1/4 cup soy sauce with mustard. Coat pork in marinade. Chill 15 minutes or overnight. Remove pork from marinade. Sprinkle with sesame seed. In covered grill, arrange medium-hot coals around drip pan. Place pork on grid over pan. Cover; grill and cook 45 to 50 minutes, or internal temperature registers 150° on meat thermometer. Twist crown from pineapple. Cut pineapple in half lengthwise. Cut fruit from shell with knife. Slice fruit crosswise. Combine marmalade with remaining 2 tablespoons soy sauce. Last 10 minutes of cooking, arrange pineapple slices on grid over coals. Baste pineapple and pork generously with marmalade mixture, turning once; slice pork. Serve with pineapple.
Combine first 3 ingredients. Divide into 24 sections; press into miniature muffin tins to form pastry. Mix remaining ingredients; fill cups. Bake for 1/2 hour at 350°. Makes 2 dozen.
Soften yeast in warm water. Combine milk, sugar, salt and shortening. Add 2 cups flour; stir well. Now add softened yeast. Add rest of flour until stiff. Knead 8 minutes; let rise until double in large greased bowl, about 1 1/2 hours. Keep top of bread greased, then punch down; let rise again until double, about 45 minutes. Divide into 2 equal parts; shape into loaves. Let rise again until doubled. Bake in a 350° oven until done, approximately 30 minutes.
Place chicken in a single layer on a baking dish. Place 1 slice of cheese on each piece. Pour soup evenly over chicken. Spread stuffing and top with pats of butter. Bake at 350° for 1 hour.
Arrange tamales in a baking dish. Remove wrappers. Pour hominy over tamales. Sprinkle with cheese. Bake in microwave on High 12 minutes.
Mix beans, catsup, sugar and mustard. Put in casserole. Top with bacon. Bake in slow oven until bacon is done.
Melt margarine in large skillet, brown veal. Cut into 1-inch squares, season with salt, stir in tomatoes, Spatini spaghetti sauce and sherry. Heat to boiling, reduce heat, cover, simmer 10 minutes. Add onions, mushrooms, liquid and vegetables. Cover and simmer 10 minutes.
Combine berries and sugar. Let stand 20 minutes. Stirring occasionally, stir pectin in water, bring to a boil and boil rapidly 1 minute; stirring constantly. Remove from heat, add berries and stir about 2 minutes. Pour into jars. Cover and let stand at room temperature for 1 hour. Refrigerate until gelled, seal with wax. Store in freezer.
In buttered baking dish, layer chilies and cheese. Beat eggs, pepper and sour cream. Pour over cheese and chilies. Bake at 350° for 30 minutes.
Cream together butter and sugar. Add eggs and beat. Blend graham cracker crumbs and baking powder. Add to creamed mixture along with remaining ingredients. Mix by hand until well moistened. Pour into a greased and floured 9 x 13-inch cake pan. Bake at 350° for 40 minutes. Top with topping while hot.
Melt butter and mix with sugar. Add 2 beaten eggs and the pecans, then add raisins and vinegar. Pour into pie shell and bake at 300° for 35 to 40 minutes.
Heat oven to 325°. Grease bread pan with shortening. Mix sugar, bananas, oil and eggs in a bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan. Bake 60 to 70 minutes.
Mix first 5 ingredients. Mix yeast with warm water and sugar and let rise. Blend with mixer the yeast mixture and egg mixture. To this add about half the flour. Mix with mixer and add remaining flour, mixing again. Cover with foil and let stand overnight in refrigerator.	Dump bowl of dough onto floured counter and make into 6 loaves. Roll and cut. Preheat oven to 200°. Turn off and let loaves set for 1 1/2 hours. Leaving loaves still in oven, turn oven to 300° for 30 minutes. Cover with butter immediately when taken out.
Combine cheeses and beat until smooth. Add sugar and eggs, one at a time, beating well after each addition. Add remaining ingredients. Grease and flour a 9-inch spring-form pan. Pour mixture into pan. Bake at 325° for 1 hour. Turn off oven and let cake sit in oven for 2 hours longer. Cool and refrigerate. Serve with raspberries, if desired. Makes 16 servings.
Put the bread and milk in a buttered baking dish and let stand a few minutes. Mix the egg, sugar and salt. Add vanilla. Add to first mixture. Dot the top with butter and bake at 350° until the top is brown. Serves 4.
Brown ground beef, drain fat and add taco seasoning mix and water. Simmer for 5 minutes. Add tomatoes and cubed Mexican Velveeta cheese. Simmer until all cheese is melted (10 minutes). Serve over warm nacho chips. Top with green onions, sour cream and salsa.
Peel the banana and cut in half. Split the one-half, which is to be used in the recipe. Soften the peanut butter and spread in between the two slices of banana. Press two halves together. Place in dessert dish and sprinkle lightly with cinnamon. Pour over it the evaporated milk, which has been slightly beaten.
Combine sugar, syrup, water and salt in a saucepan; cook over low heat, stirring gently, until sugar dissolves. Cook over medium heat, without stirring, to hard-ball stage, 254°. Remove from heat and stir in margarine and vanilla. Place popped corn in a large pan. Pour hot syrup over top, stirring well with a wooden spoon. Grease hands with margarine and shape mixture into balls. Place on wax paper to dry. Wrap in plastic and store in cool, dry place. Makes about 2 dozen.
Place potatoes into a greased 9 x 12 pan. Put in butter and sprinkle with basil and garlic powder. Cover pan with aluminum foil and bake at 4450 degrees for 1 hour or until potatoes are tender.
Put 1 cookie roll in 11 x 13-inch pan. Mix cheese, eggs, sugar and vanilla and place on top of cookie roll in pan. Slice the other cookie roll and put on top of cheese mixture. Bake at 350° for 30 minutes.
Saute onions and garlic in fat. Stir in ground beef, mushrooms, salt, pepper and paprika. Cook 5 minutes. Add 3 tablespoons flour mixed in 1 cup bouillon and simmer 10 minutes. Stir in 1 cup sour cream. Heat, but do not boil. Serve over rice or noodles.
Cube chicken and, over low heat, cook in Teflon skillet. Add 1/2 chopped onion, garlic and cumin. Cover. Cook on low, stirring occasionally, until tender. Remove to large bowl.
Steam and clean shrimp; set aside. Dice Feta and set aside. In a large skillet, melt butter and olive oil together with chopped clove of garlic. Chop the basil and saute it with the oil and butter. Add tomatoes to butter/oil mixture and let cook for 15 minutes. At this time you can add the red and white pepper and Tabasco to your own taste. The spicier the better! Five minutes before serving, add shrimp and Feta; stir. You do not want to totally melt the Feta. You want it to be in chunks on the pasta. Pour over fettucini and sprinkle with Parmesan. By the way, cook the fettucini first according to directions. You may want to cut the tomatoes in half when adding to the skillet.
Bake at 350° for 45 minutes. Excellent to use with crackers, fondue dip or use your imagination.
Mix ingredients and put in a 2-quart casserole. Crush Ritz crackers and mix with margarine. Place on top of casserole. Bake 45 minutes at 300°.
Roll beef in bread crumbs. Brown well in oil. Add onion and garlic. Stir and cook a few minutes. Add tomatoes, water, bay leaf, paprika, salt and pepper. Stir well to loosen browned bits. Cover and simmer about 1 1/2 to 2 hours or until meat is tender. Stir occasionally.
Mix the first 3 ingredients. Refrigerate, covered, for 24 hours. Drain. Add the sugar, dissolved in the vinegar. Store in fridge indefinitely, or put in containers and freeze.
Arrive 15 to 20 minutes before start of dance. Choose table and mix with others. Write down songs or dances on DJ's request list. Get ready to have fun.
Prick pie shell well and brush with vanilla flavoring for added color. Cook pie shell in microwave on slow cook for 5 to 6 minutes, if frozen. If fresh, cook 6 to 7 minutes.
Mix sugar, milk, vanilla and butter in heavy pan. Bring to boil; boil for 2 minutes. Lower fire. Add marshmallows; stir until melted. Add chocolates, one at a time. Pour into a jelly roll pan that has been greased with butter.
Blend all ingredients together, then roll the cookie mixture in the crushed corn flakes. Put cookies on cookie sheet and place the halved cherries in the center of cookie; bake at 375° for 15 minutes.
Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1-inch balls. Cook meatballs in shortening in 12-inch skillet until brown. Remove meatballs from skillet; drain fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered 30 minutes. Serve hot in chafing dish. Makes 5 dozen meatballs.
Cook and stir beef and onion until brown. Drain. Stir in sauce mix, broth, corn, tomatoes and cheese, breaking up tomatoes. Heat to boiling. Stir in noodles and zucchini. Cover and simmer 10 minutes. Sprinkle with Parmesan cheese. If too thick, thin with tomato juice.
In a very large bowl, pour salt over all vegetables and mix well; let stand at least 3 hours. Stir occasionally and after at least 3 hours, rinse well. In a large pot, cook together almost to a boil the vinegar, sugar and spices. When almost boiling, add vegetable slices and once again, bring almost to boil. Pour into prepared, sterilized jars.
Combine first 2 ingredients and set aside. Cream next 4 ingredients in large bowl. Add oatmeal mixture, then add remaining ingredients. Bake in 13 x 9-inch pan 55 minutes at 350°. After cake is cool, top with topping mixture. Broil 2 minutes or until topping bubbles.
Mix together Jell-O, orange or pineapple juice and whole cranberry sauce and chill in mixing bowl. Cut and dice apple, celery stalks and walnuts. Fold in above ingredients to Jell-O mixture. Put in favorite mold and chill until firm. Great with Thanksgiving dinner.
In a large bowl, combine all ingredients. Cover and let stand at room temperature for 1 hour. Fit cucumbers into 2 (1-quart) jars. Pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving to develop flavor. These delicious pickles can be kept refrigerated for up to 3 months.
Prepare broccoli according to directions and drain. Combine ingredients. Place in a greased casserole dish and cover with crushed Ritz crackers and pats of butter. Bake at 350° for 45 minutes.
Combine chicken, melon, celery, cashews and scallions. Add ginger to yogurt. Pour yogurt over mixture and mix well. Serve on a bed of lettuce. Serves 4.
Dice stew meat, then add potatoes and onions. Cook in boiling water until meat is tender.
Combine oil, vinegar, garlic, onion, salt and pepper. Pour in drained peas. Cover and refrigerate 2 or 3 days.
Mix well. Spread on rye bread. Top with slice of cucumber and sprinkle of dill weed.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Heat oven 350 degrees. Combine all ingredients. Mix lightly but firmly. Press into 8 x 4 inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving. 8 servings.
Spread berries evenly in pie shell. Mix sugar and cornstarch and sprinkle over berries. Add lemon juice and nutmeg. Cover with top crust. Bake in 425° oven for 15 minutes. Reduce to 350° and continue baking 45 minutes.
Beat eggs, mix sugar and cornstarch together. Beat well, then add milk, corn and vanilla. Add margarine last and beat well. Preheat oven to 350° and bake approximately 30 minutes or until pudding does not shake.
Combine crabmeat, eggs, mayonnaise and seasonings. Mix lightly. Add enough flour to make the crab mixture easy to handle and shape into patties. Fry in vegetable oil, browning both sides (they will fry fairly quickly).
Mix flour and sugar together in a large bowl. Add all dry ingredients; mix and set aside. To the beaten eggs, add the oil, vanilla, pineapple and bananas. Add the dry mixture. Stir just enough to mix well. Bake in greased and floured Bundt pan. Bake at 350° for 50 or 60 minutes or until cake begins to pull away from pan. Cake is better when a day or so old.
Mix flour, sugars, Crisco and Karo like pie dough. Combine milk, baking soda and vinegar. Add to dough mix. Shape into 3 cakes. Put into 8-inch greased and floured cake tins. Make design on top with fork. Sprinkle with granular sugar. Bake at 350° for 25 to 30 minutes.
Brown rice in butter. Pour into casserole dish. Pour soup and broth. Cover with tinfoil. Cook 45 minutes to 1 hour at 400°.
Saute onions in margarine until crystalline. Mix in the rest of the ingredients. Place in a prepared Pet-Ritz shell. Bake 20 minutes at 450°, then at 325° for 25 minutes.
Brown meat with onions and seasoning; add spaghetti sauce and water. In lightly greased casserole dish, layer noodles (uncooked) twice, 1/3 meat, 1 cup cottage cheese, 1 cup cheeses and end up with meat and cheese on top. Cover and bake for 45 minutes to 1 hour at 375°.
Boil constantly 3 minutes, stirring constantly. Remove from heat. Beat a little and frost your cake.
Heat oven to 375°. Grease square pan, 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients and sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm. Makes 6 servings.
In large skillet, saute rice in oil until brown. Add remaining ingredients and 2 1/4 cups water over and simmer 20 to 25 minutes until rice is tender.
Blend flour, seasonings and 1/4 cup water in a 3-quart soup kettle. Add undrained oysters and margarine. Simmer over very low heat for 3 to 4 minutes, until edges of oysters curl, stirring gently. Add hot milk; remove from heat and cover. Let stand 15 minutes. Reheat briefly. Top servings with pats of butter. Serve with oyster crackers. Makes enough for 8.
Mix all ingredients lightly. Fill rolls. Wrap in foil. Put in oven at 250° for 30 minutes.
Chop bacon and fry until crisp. Beat egg. Add remaining ingredients to egg in a saucepan. Add bacon and a little bacon fat. Heat through. Serve over greens.
In saucepan melt butter. Blend in flour and cheese. Add milk. Cook and stir until mixture boils, using wire whip. Stir in cooked and drained broccoli. Add seasonings: salt, pepper and garlic salt to taste. Place in 1-quart casserole. Top with cracker crumbs. Bake at 350° for 30 minutes.
Butter a 13 x 9 x 2-inch pan. Melt butter in a 3-quart saucepan over low heat. Add marshmallows. Stir constantly until marshmallows are melted and mixture is well blended. Remove and stir 2 to 3 minutes longer. Remove from heat and stir in Rice Krispies. Press into pan with fingers moistened with water. Cut into squares when cool.
Mix in saucepan the sugar and flour. Add orange and lemon juices, orange rind, beaten egg and butter. Cook until thick, stirring constantly; chill thoroughly. Add 1/2 pint heavy cream, whipped. Slit angel food cake into 3 layers. Top each slice with whipped cream mixture and place together. Cover sides with whipped cream mixture and garnish with mandarin orange slice, if desired. Place in refrigerator overnight.
Sift flour and salt together and cut in lard. Add vinegar, water and egg all at once. Mix together. Can be put in refrigerator and used as needed or divide into balls and make crusts. This recipe makes 2 (2-crust) pies. To make 3 (2-crust) pies, use 4 1/2 cups flour and 1/2 extra on other ingredients.
Mix salt, pepper and baking soda into buttermilk. Dip chicken parts into buttermilk mixture, then press into flour. Get as much flour as possible to stick to chicken. Place each floured piece into hot oil. Stir flour to keep loose. Cook until well done. Drain on paper towels. This breading is equally good on pork chops and keeps them moist on the inside while crispy on the outside.
Cook dry beans as usual. When done, add chili powder. Cut wieners in 1/2-inch lengths and add to beans. Simmer 20 minutes.
Place tomatoes on bottom of pie shell. Mix mayonnaise, cheese, chives and basil. Place on top of tomatoes. Sprinkle top of pie with Parmesan cheese. Bake at 375° for 20 to 25 minutes or until bubbly and brown. Pie serves 6.
Separate eggs. Beat yolks until light colored. Add sugar and butter, then other ingredients, adding the stiffly beaten egg whites last. Bake in uncooked pastry shell in a 350° oven.
Saute ground meat, green pepper and onion; brown and drain. Cook egg noodles. Mix all ingredients. Top with grated Monterey Jack cheese. Bake in a 13 x 9-inch pan at 350° for 30 minutes.
Cook ground beef until browned, stirring to crumble. Drain off grease. Spoon beef into an 8-inch square baking dish. Top with pizza sauce and cheese. Combine Bisquick, milk, and eggs; beat until smooth. Pour mixture over casserole, covering evenly. Bake at 400° for 30 to 35 minutes.
Cook beef in skillet until no longer red, breaking up meat. Spoon off most of the grease. Add onion and cabbage. Cook until lightly browned. Add remaining ingredients, cover and simmer about 10 minutes. Makes about 4 servings.
Combine crackers and margarine, reserving 1 cup. Spread the rest in 13x9x2 pan. Spread the boiled chicken cubes over top of the Ritz layer. In separate pan, combine soup, sour cream and chicken broth. Pour this mixture over the chicken layer, sprinkle the cup of reserved crumbs on top. Bake in 350° oven for 25- 30 mins.
Remove crusts from bread. Butter each slice. Place 1/2 of bread, butter side down, in bottom of 9 x 13-inch pan. Cover with a layer of cheese. Mix together onion, dry mustard, Worcestershire sauce, salt, eggs and milk. Pour 1/2 on bottom layer. Sprinkle with meat. Layer remaining bread on top. Cover with layer of cheese. Pour remaining liquid on top.
In a 4-quart Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 300° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving. Yield: 6 to 8 servings.
Combine cold water, sugar and salt. Add shortening to boiling water, then add to cold water. Add eggs and dissolved yeast cakes. Add 3 heaping cups sifted flour, beating well. Add 4 to 5 more cups flour, beating as you add each cup. Knead 5 to 10 minutes. Put in refrigerator to rise at least several hours. Can be kept several days. Make out rolls and put in warm place to rise until double in bulk. Bake at 400° until done.
Mix oil, dressing and dill weed. Mix cereal, crackers, nuts and pretzels. Pour oil mixture over crackers and mix well. Store in covered container.
In skillet, fry bacon until crispy. Remove and set aside. Pour 1/8 to 1/4 cup bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onions and green peppers until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350° for 20 to 25 minutes or until heated through.
Cook and drain beef. Add all other ingredients, except rice. Simmer for 5 minutes. Add rice. Cover and cook until rice and cabbage are done.
Preheat oven to 350°. Place crackers in plastic bag. Roll with rolling pin to crush crackers. Melt butter. Add wine and boil for about 15 minutes. Cook scallops or shrimp in boiling water for about 3 to 5 minutes. Drain and add garlic, parsley, 1/2 cracker crumbs and 1/2 of wine mixture. Mix well and place 1 tablespoon mixture on piece of filet. Roll and fasten with toothpick. Place rolls in buttered pan. Put remaining crumbs on fish and pour wine mixture on top. Bake for about 30 minutes.
Saut onion in oleo. Add all other ingredients. Remove from heat and pour into casserole dish. Cover and bake at 350° for 30 minutes.
Cream together butter and sugar; beat in eggs. Blend in syrup and flour; stir in nuts. Pour into 9 x 13-inch pan.
Cut bacon slices into three pieces. Make stuffing according to package directions. Roll bacon slice around a small spoonful of dressing and stick a wooden toothpick through the bacon. Bake on cookie sheet until bacon is crisp.
Mix ingredients together (except soda pop) and refrigerate 3 to 4 hours. Roll into small balls. Place on greased cookie sheet. Bake at 325° for 15 to 18 minutes. While warm, dig out flat sides with melon scoop (takes patience). Fill with any nut filler. Place 2 cookies together. Dip in red soda pop, then sugar. Add green stem.
Mix vegetables, soup, onion, water chestnuts and approximately 1/2 cup of cheese. Place in greased large casserole dish. Sprinkle approximately 1 cup of grated cheese over vegetable layer. Crush crackers and mix with 1 stick melted butter. Sprinkle over cheese layer. Bake at 350° for 30 minutes.
Flatten chicken breasts to 1/4-inch thick. Place 1 ham slice and 1 cheese stick on each chicken piece. Tuck in sides of each and roll up, pressing to seal well. Skewer or tie securely. Coat in flour and brown in oleo. Place in an 11 x 7-inch baking pan.
Mix all ingredients, put in a deep baking dish. Sprinkle on top 1/4 to 1/2 cup more Parmesan cheese. Bake at 350° for 1/2 hour, uncovered.
Mix all ingredients. Toss lightly. Serve as salad or "lite" dessert. Makes 6 servings.
Saute onions and butter until tender. Add ground beef. Cook until brown. Add tomatoes, tomato paste, salt, El Paso sauce and chili powder. Cover and simmer 45 minutes. Then add beans and simmer another 15 minutes.
Cook meat for 6 to 7 minutes, or until well done. Stir occasionally. Layer beef, beans, taco sauce, chillies and cheese in microwavable dish. Cook 6 minutes at 70%. Serve with chips.
Mix artichoke liquid with mayonnaise. Add 1/4 teaspoon curry powder. Add to preceding combined ingredients. Store in refrigerator overnight or day before used. Serves a lot. Keeps well.
Preheat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl until well blended. Separate dough (crescent rolls). Spread mixture evenly across dough. Roll up starting with short end. Place on greased cookie sheet; brush with egg and water mixture. Sprinkle with poppy seed. Bake 12 to 15 minutes.