HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in double boiler, add pimentos, cheese, egg, and corn. Combine cracker crumbs and tomatoes, add to other ingredients. Place in shallow baking dish, cover with additional cheese and bacon strips. Bake at 350° for 15 to 20 minutes. Yield: 4 to 6 servings.
In a large pot cook ground beef, drain fat. Then add all ingredients. Let simmer until potatoes are done.
Preheat 2-quart saucepan; swirl oil in bottom of pan, then add pepper, celery and onion. Cook over medium heat until vegetables are tender (about 10 minutes). Set aside. Combine chicken broth, cornstarch, vinegar and soy sauce. Stir to a smooth paste. In small saucepan, cook, then stir in brown sugar, pineapple and chicken and add vegetable mixture. Heat over medium heat. Stir constantly. Serve hot. Makes 4 servings. Great over rice or noodles.
Soak raisins in warm water about 1 hour. Drain and add sour cream, sugar, well beaten eggs, salt and cinnamon. After the mixture is well mixed, pour into pie crust and bake until done.
Preheat oven to 375°. Grease cookie sheet. Place all ingredients in a large bowl. Blend 3 minutes. Drop by teaspoon on cookie sheet and bake at 375° until cookies are slightly brown, about 10 minutes.
Cook chicken in boiling water with salt and pepper to taste for 45 minutes; drain. When cool, slice or cut chicken and place in the bottom of a 2-quart casserole dish. Saute mushrooms in saucepan with margarine and a little pepper. Place mushrooms over chicken in dish. Pour 1 can undiluted chicken soup over mushrooms. Sprinkle grated cheese over top. Bake at 350° until cheese is bubbly. Serves 8.
Mix 1/2 cup warm water, yeast and 1 tablespoon sugar. Set aside to dissolve. Mix together 1 quart water, sugar, alum and salt. Beat in 6 cups flour, vegetable oil and the yeast mixture. Knead in 6 more cups flour. Put in greased bowl; grease top and let rise until double, about 1 hour. Put in greased bread pans. Prick with fork and let rise until double, about 1/2 hour. Bake for 30 minutes at 350°.
In a dutch oven over medium heat, cook beef, onion and celery until meat is no longer pink and vegetables are tender; drain. Dissolve bouillon in water. Stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper. Mix well. Cover and bake at 375° for 60 to 70 minutes. Stir. Top with bacon.
Mix all together and bake 15 minutes at 425°,	then 45 minutes at 350°.
Beat together cream cheese and sour cream until smooth and fluffy. Stir in lemon juice, green onion, red pepper, milk and shrimp (reserve a few for garnish). Season to taste with salt. Cover and chill 2 to 4 hours to blend flavors. Just before serving, stir gently. Turn into a serving dish and top with reserved shrimp and almonds. Surround with a variety of crisp raw vegetables. Makes 2 cups.
In a large bowl, stir together the flour, baking soda, salt, Raisin Bran and sugar. In a bowl, whisk together the eggs, oil and buttermilk. Mix together. Spoon 1/4 cup batter into each cup of buttered or paper lined muffin tin. Bake at 375° for 15 to 20 minutes. Batter may be made in advance or kept chilled in air-tight container for up to 6 weeks.
Preheat oven to 350°. Saute onions in butter. Pour butter into a 9 x 13-inch baking dish. Add corn muffin mix prepared as box directs, but substitute creamed corn for milk. Turn into buttered dish. Top with layered onions, sour cream and Cheddar cheese. Bake 40 minutes at 350°.
Mix all together well. Put in greased casserole dish and bake one hour at 350°. Cool and slice.
Mix first 4 ingredients thoroughly and roll into inch balls. Preheat oven to 350° and bake 10 minutes or until light brown. While still warm, roll in sugar and shake excess off. Serve warm or cool.
Prepare 1 stick of pie crust as directed and stir in cheese with hot water. Roll out to 13 x 10-inches. Place on ungreased cookie sheet and cut into 3 strips lengthwise and then much smaller pieces crosswise (about 25). Do not separate; they will bake apart. Sprinkle with salt and seed. Bake for 8 to 10 minutes at 400° to 450° or until golden brown. Makes about 75.
Cream butter and sugar well. Add chocolate add mix well. Stir in the beaten eggs a small amount at a time. Slowly add flour, stirring constantly. Pour into a well greased 9 by 13-inch sheet cake pan. Bake at 350 degrees for 30 minutes. Let cool before frosting with icing recipe below.
Boil noodles and drain. Beat eggs. Add sugar, melted butter, sour cream, mashed cream cheese and vanilla. Add noodles. Pour into a large well buttered baking dish. Spread crumbled corn flakes over the top. Cover with aluminum foil and refrigerate overnight.
Combine soups and green chilies. Heat, but do not boil. Line bottom of casserole dish with tortillas. Put a layer of chicken, soup mixture, onion and cheese. Repeat, ending with cheese. Bake at 350° until cheese is melted, about 20 minutes.
Cook broccoli in water 5 minutes and drain. Saute onion and celery in 1/2 stick margarine. Mix all ingredients and pour in a large, buttered casserole. Bake at 375° for 45 to 50 minutes.
Combine milk, sugar, flour, cocoa and egg yolks in saucepan. Cook on medium heat, stirring constantly, until thick. Remove from heat. Stir in margarine and extract. Pour in pie shell. Top with meringue and brown.
Heat undiluted	soup; mix gelatine with 3 tablespoons water and add to soup. Stir until dissolved.	Add softened cream cheese and blend	well. Add remaining ingredients and pour into mold (1 large or 2 small).	Cover and refrigerate at least 4 hours. Serve as hors d'oeuvres with crackers.
Spread softened cream cheese into 9 x 13-inch baking dish. Spread chili over the cream cheese. Sprinkle Cheddar cheese over chili. Bake 5 to 6 minutes at 350°.
Rinse salmon and pat dry. Place in buttered, glass baking dish. Rinse and slice fennel bulb and place on top of filets. Add lemon slices and onion/leek. Lightly salt and pepper. Pour maple syrup over both filets. Bake in 350 degree oven approximately 30 minutes. Test for doneness. Veggies will be crunchy. Serve with Mango Salsa, found in the Appetizers, Relishes and Pickles section of the cookbook.
Bring ingredients to a boil and while hot, pour over torn, fresh spinach leaves. Toss! If desired, thin this with up to 1/3 cup water to give a milder taste.
Cook carrots; drain and cool. Mix in onion and pepper. Mix other ingredients together and pour over vegetables. Cover and marinate for 8 to 12 hours. Drain and serve. Will keep indefinitely in refrigerator.
Mix turkey, onion, cream cheese and butter together. Pinch dough together to make rectangles. Place 2 large tablespoons of mixture on dough. Fold and pinch together. Bake at 325° for 20 minutes.
Preheat oven to 350°. Spray bottom only of 9 X 5 X 3 inch loaf pan. Beat butter in large bowl, add granulated sugar & brown sugar, beat well. Add egg, egg whites & vanilla. Beat until well blended. Add mashed bananas and beat. Combine flour, baking soda, salt, & baking powder in medium bowl. Add flour mixture to butter. Mix alternately with cream. Mix well. Pour batter evenly in loaf pan. Bake about 1 hour 15 minutes. Cool bread in pan on wire rack for about 10 minutes.
Mix together with hands. Divide into 2 rolls and wrap in foil. Refrigerate for 24 hours. Bake at 225° for 5 to 6 hours.
Brown beef and onion, drain off fat. Add tomatoes and tomato soup, heat to bubbling. Add cheese, Worcestershire sauce and parsley. Simmer and stir until cheese is melted. Pour noodles (uncooked if you wish) into greased 2 quart casserole. Pour meat mixture over, and stir to mix. Bake, covered, at 350° for 30 minutes.
Microwave 3/4 c margarine and 2 oz chocolate on high 1-2 minutes or until melted when stirred, stirring every 30 seconds. Stir in graham cracker crumbs, coconut and chopped peanuts. Press onto bottom of 9 x 13 pan and chill for 30 minutes.
Combine cream cheese, sour cream, chili powder, cumin and red pepper in large bowl. Mix until well blended. Stir in salsa. Spread onto 10-inch serving platter lined with lettuce. Top with cheese, tomatoes, green onions and olives. Serve with chips. Makes 10 appetizer servings.
Mix all ingredients except chicken. Grill chicken halves, bone sides down, 5 inches from medium coals 20 to 30 minutes; turn chicken. Grill 30 to 40 minutes longer, turning and brushing frequently with tomato mix until done.
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt. Add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonful onto an ungreased cookie sheet or chill until firm enough to handle and shape into one-inch balls.
Mix. Roll into walnut-size balls. Place on cookie sheet. Flatten with fork. Bake in 350° oven for 10 minutes.
Melt peanut butter and margarine, (can be done in the microwave) stir in powdered sugar. When it gets too thick to stir, knead with hands. Press out thinly on 2 cookie sheets. Melt chocolate chips and shortening in microwave, stirring often. The chocolate chips do not lose their form. Spread mixture over the cookie. Cool 3 minutes. Slice & eat.
Split cucumbers and remove seeds. Slice to 1/4 inch thick. Soak for 24 hours in lime and water to cover. Rinse well.
Press cottage cheese through fine wire sieve. Combine with yogurt and other ingredients. Let stand for an hour or so for flavors to blend. Serve in a chilled bowl surrounded by crisp, raw vegetables, cooked whole shrimp or Melba toast. Makes 2 1/2 cups.
Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours.
Mix all ingredients thoroughly; shape into little balls. Place on a cookie sheet. Bake at 350° for 15 minutes. Serve as an appetizer. Makes about 50.
Combine the cracker crumbs and margarine. Place half of the mixture in a square 2-quart container. Mix the cream cheese and sugar. Whip the topping and milk. Mix with the cream cheese and sugar. Spread half the whipped mixture over the graham cracker crumbs. Add the pie filling. Spread the remainder of the whipped mixture over the pie filling. Top with remainder of the crumb mixture. Chill and cut into squares.
Saute onion, celery and green pepper in margarine. Add cream of mushroom and chicken soups, chicken broth and grated cheese. Remove from heat and add spaghetti, chicken and salt and pepper to	taste.	Mix and bake in a greased 9 x 13-inch dish for 30 minutes at 370°. Add grated cheese and sprinkle on top last 10 minutes of baking.
In large bowl, blend first 5 ingredients. Beat 2 minutes at high speed. Pour 2 cups of batter in another bowl. Stir butterscotch bits into 1 mixture and chocolate in other. Pour 1/2 of light batter in greased tube pan, then pour chocolate batter. Repeat using the light; marble by folding with knife in cutting motion. Bake at 325° for 50 or 55 minutes. Ice as you like. I use sour cream icing.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Combine next three ingredients (crackers, pecans and baking powder). Fold into egg whites. Spread in a greased 9-inch pie plate. Bake in the center of preheated 350° oven for 30 minutes. Cool thoroughly. Spread with whipped cream. Chill 6 hours or overnight.
Wash, trim and julienne chicken into 1/2 x 1/2 x 4-inch strips. Place in saute pan with onions. Use 1/2 ounce clarified butter. Saute chicken and onions until 80 percent done. Don't overcook! Place saute into a casserole dish. Ladle on honey mustard and place cheese on top. Bake until sauce is hot and cheese is melted. Garnish with chopped parsley and serve.
Mix all together in large bowl. Will be very sticky. Pat into baking dish and put in refrigerator until set.
Drain and rinse beans; set aside to drain. Combine dressing and next 7 ingredients in a jar. Cover tightly and shake vigorously. Chill 2 hours.
Saute the onion in the margarine. Blend in the flour and salt. Gradually add milk until thick. Continue to stir while adding the cheese. Add the cooked broccoli. Stir and be careful not to scorch the bottom of the pan. Serves 6.
Melt butter and add other ingredients. Roll into balls. Place on slightly greased cookie sheet. Bake at 275° for 30 minutes. Roll in powdered sugar.
Coat turkey skin and cavity with butter. Sprinkle generously with salt, pepper and garlic powder inside and outside. Place turkey in a large roasting pan. Cut onions and celery into 4-inch pieces. Grate orange rind and set aside. Peel orange and cut into sections. Mix celery, onion and orange and stuff into cavity (or under breast). Mix brandy, Triple Sec and wine together and pour over turkey. Sprinkle rind over top and bake at 325° until done. The drippings can be used in cornbread dressing. It's outstanding.
Preheat oven to 350 degrees. Remove outer skin from garlic and arrange right side up in an 8 X 8 X 2 pan. Drizzle oil over garlic, letting it run between cloves. Cover and bake 1 hour, basting occasionally. Cool to serve. Pull off cloves and gently squeeze paste onto bread.
Preheat oven to 350°. Spray 9 x 12 pan with Pam. In large mixing bowl, combine cheeses, sour cream, half and half and butter. Heat in microwave for 2 1/2 minutes; stir and repeat.
Add together margarine, molasses, sugar and eggs and beat well. Combine flour, baking soda, cinnamon, ginger and cloves and add to first mixture. Refrigerate several hours.
Combine all ingredients in large bowl and mix thoroughly with hands until mixture is smooth. Grease 9 x 13-inch pan with olive oil. Shape meat mixture into an oblong dish with rounded top. Only the bottom of the meat loaf should be touching the pan. The sides and the top should be free to crisp. Preheat oven to 375° and bake the meat loaf for 1 1/4 hours. Slice each square piece of cheese in half to form eight triangles. Starting in the middle, on top of the meat loaf, lay the pieces of cheese so that they overlap each other and the pointed sides go to the ends (4 pointed one way and 4 pointed the other way). Put back in the oven so that the cheese melts. Serve hot with mashed potatoes and gravy and your choice of vegetables and hot rolls.
Cream shortening and sugar until creamy. Add eggs one at a time. Combine flour and baking soda. Add flour and sour cream alternately to mixture. Add flavoring last. Bake in a tube pan for 1 1/2 hours at 350°.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually add milk, orange concentrate and orange peel. Pour into crust. Cover and refrigerate for at least 12 hours. Garnish with orange slices just prior to serving.
Drain salmon. Set aside 2 tablespoons of juice. In mixing bowl, mix salmon, egg and onion. Mixture will be sticky. Stir in flour. Add baking powder to juice. Form into small patties. Roll in flour and fry in hot oil about five minutes or until golden brown.
Combine all ingredients and mix well. Store in covered jar. Makes about 1 1/4 pints of mix.
Preheat oven to 350°. Spray 10-inch tube cake pan with floured, non-stick baking spray. In large bowl, mix together sifted flour, sugar, salt, baking soda and cinnamon. Make a well in center and put in yolks, oil, vanilla and pineapple. Mix well, but do not beat. Fold in bananas and pecans.
Cream sugar and butter. Add remaining ingredients and mix. Bake 35 minutes at 350°. (Double recipe for 13 x 9-inch pan.)
Let butter and eggs stand at room temperature for 1/2 hour. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating 1 minute after each egg. Beat cream until stiff peaks form. Add flour and cream alternately to egg mixture. Beat well. Beat in lemon extract. Pour batter into greased 10-inch tube pan. Bake at 300° for 1 hour and 15 minutes. Cool.
Mix all ingredients, except cheese. Place in casserole dish; top with cheese. Bake at 350° until brown.
Mix 1 1/2 cup flour, margarine, oatmeal and brown sugar. Pat 1/2 of this in 9 x 13 pan. Cook rhubarb, sugar and 5 Tbsp. flour. Put this over the above ingredients. Put strawberry Jell-O powder over next. Then put rest of crumbs on top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Form into small balls. Bake for 25 minutes at 350°. Serve warm as appetizers. Makes 5 dozen.
Pour 1 1/2 cups boiling water over 1 cup quick cooking oatmeal. Set aside to cool while you prepare batter. Add all the ingredients well. Then mix oats mixture. Pour into greased and floured cake pan. Bake at 350° for 35 to 40 minutes.
Soften cream cheese. Mix altogether. Sprinkle with dill weed or Salad Supreme (if desired). Can do ahead. Makes 2 cups.
Put popped corn in a very large kettle (like a water bath kettle). Bring sugar, margarine and syrup to a boil in a very heavy pan. Pour over popped corn. Mix well. Spread mixture on cookie sheets and bake at 200 degrees until dry (about 2 - 2 1/2 hours). Enjoy!
Cream the sugar, flavoring and cheese. Add dissolved Jell-O and mix well.
Slice zucchini, boil and drain. Set aside. Lightly saute (do not brown) onion and bell pepper in butter. Add ground beef and brown. Salt and pepper to taste. Stir in tomato sauce. Add zucchini. Bake at 325° for 20 minutes. Cover with grated cheese and bake until melted.
Beat eggs very well. Add remaining ingredients and stir. Pour into a well-greased large bowl. Bake at 400° for 20 minutes, then lower oven to 350° and bake for 1 hour. Bake until a golden crust forms.
Hollow out bread, making a bowl with 1-inch sides. Cut removed bread in small chunks. Mix remaining ingredients and chill several hours. Serve in bread with bread chunks and fresh vegetables all around. When dip is gone, break "bread bowl" into chunks and enjoy.
Soak breadcrumbs in milk. Add beaten egg and seasonings; mix well with raw meat. Form into balls (about the size of 1 tablespoon measure) and brown in skillet.
Mix flour, baking powder and salt. Mix peanut butter and sugar until fluffy. Beat in eggs until well blended. Stir into the flour mixture and blend well. Stir in chocolate pieces and vanilla. Pour into a greased 8 x 8 x 2-inch pan and bake at 350° for 30 to 35 minutes.
Slice steak into 2 by 2 pieces. Heat oil in a large skillet or dutch oven to medium. Add meat and brown slightly. Add flour mixing until evenly coated. Add onion, garlic, salt and pepper. Cook until meat appears done. Add enough of the water to make a gravy. Add the bay leaf and simmer for 45 minutes. Remove the bay leaf and add the mushrooms. Cook for 5 to 7 minutes. Remove from heat and add the sauce and the sour cream. Let stand 5 minutes. Serve over noodles, mashed potatoes or rice. Serves 6.
Peel and wash cucumbers; slice very thin. Place in china (or glass) bowl. Sprinkle with salt. Let stand for 1 hour. Squeeze cukes dry. (If it gets too watery, pour some off.) Combine remaining ingredients and pour over the cukes. Mix well and serve.
Combine all well. Store in closed container in the refrigerator. Great with pot roast and any other cut of beef.
Line large casserole dish with ground beef. Layer potatoes, onion and season with salt and pepper. Mix soups and carrots together and pour over potatoes. Cover with foil. Bake at 375° for 1 1/2 hours. Real good.
Soak the roast overnight covered with water, 4 tablespoons of vinegar and 1 teaspoon of salt. Drain water off and rinse several times. Cover roast with flour generously and brown in fat on both sides; add remainder of seasonings and 3/4 cup of water. Simmer with lid on for 1 hour. Add remaining water; simmer until tender. You may have to add more water if it cooks out.
Place chicken on rice and onion soup mix. Mix 1 can soup with 3 cups water. Pour on chicken. Grease a 9 x 12-inch pan. Add ingredients. Bake at 350° for 1 1/2 hours.
Cook hamburger or sausage in skillet and drain off grease. Mix all ingredients together in a crock pot until very hot. Serve with taco chips.
Combine all ingredients except the club soda, and mix well, kneading with your hands so it becomes compact. Add soda gradually, kneading between additions until the dough is smooth, fine and almost elastic. Wet the palms of your hands and roll portions of the mixture into sausage like cylinders, each about 3/4 to 1-inch thick and 3 to 4-inches long. Arrange in a single layer on a platter and cover with wax paper or foil. Chill for at least 5 hours, but preferably 24, to develop the flavor. Let stand at room temperature for 1 hour before cooking. Broil for about 10 minutes, turning frequently so all sides brown. Turn with tongs or a wood spatula so the sausages don't break. These are also good on the he bare. Makes six servings.
Put steak in a 4 to 5-quart baking dish or pan, along with other ingredients. Bake, covered, at 350° for 1 1/2 to 2 hours, or until tender.
Prepare juice. Cut 10 to 12 fully ripe pomegranates in half; ream on an orange juicer. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into very large saucepan. Add exact amount of sugar to juice. Mix well. Place over high heat and bring to boil, stirring constantly. At once, stir in Certo. Bring to a full boil and boil hard 1 minute, stirring constantly. Remove from heat; skin off foam with metal spoon and pour quickly into jars. Cover at once with 1/8-inch of hot paraffin.
Combine egg yolks, sugar, flour, lemon juice and lemon rind in	top of double boiler. Stir	in 1 1/2 cups boiling water; cook over	medium	heat until thickened. Remove from heat; stir in	butter. Cool, then pour into pie shell. Beat egg whites until soft peaks form. Add sugar to sweeten and vanilla (gradually), beating until stiff but not dry. Spread meringue over filling. Bake at 425° until meringue is delicately browned.
Skin tomatoes by placing them in boiling water for 10 seconds. Slice eggplant into 1/4 inch slices. Slice onion thinly. Roughly slice green peppers. Peel garlic cloves. Thinly slice zucchini. Heat oil in a large shallow pan. Fry onion until golden. Add crushed garlic and green pepper. Add eggplant and zucchini. Fry vegetables gently. Season with salt and pepper. Cover pan and simmer 30 minutes. Add tomatoes. Heat thoroughly. Dust with parsley.
Set sausage out to soften. Mix all 3 ingredients with hands in large bowl. Form into small balls. Bake on ungreased cookie sheets 15 minutes at 350°.
Cook beef bones in water until meat is done, several hours. Add remaining ingredients and simmer until vegetables are done. More water may be needed.
Mix sugar, shortening and eggs. Add honey and vanilla. Sift in flour and soda. Chill until firm. Form into small balls and bake on ungreased cookie sheet at 350° for 8 to 10 minutes until golden brown. Place apricot jam between 2 cooled cookies.
Cut eggs in half. Remove yolks and mash. Blend in sandwich spread, salt and pepper. Refill whites.
Soak fish in cooking wine for 1 to 2 hours. Rinse. Scramble 2 eggs with a little water. Put fish in eggs and water batter. Then season fish with Creole seasoning and flour.
Brown hamburger meat in skillet with onion. Drain. Add to other ingredients. Put in a large pot on warm to medium heat. Cook slowly for about 20 minutes.
In a large saucepan, bring water, wild rice, butter, and 1/2 tsp. salt to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender. Mean while, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms, onion, pepper, and celery until tender. Stir in broth and remaining salt. Bring to boil. Combine the cornstarch and cold water until smooth; stir into the mushroom mixture. Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon. Drain rice; add mushroom mixture. Transfer to a greased 13x9 baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 12 servings.
Combine all ingredients; let stand 1 hour. Makes 2 cups. This is a recipe for a Seder at Passover.
Mix sugar, vinegar, salt, cinnamon, allspice (in a bag) all together. Mix well. Bring to boil. Boil for 5 minutes. Stick two whole cloves in each peach half. Add peach halves to hot spiced syrup. Simmer 5 minutes. Cool, covered. Chill 24 hours. Remove spices.
Melt margarine and add to dry ingredients. Mix well. Make into balls and put a chocolate chip on top of each ball. Do not bake, just put on wax paper to set.