HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms. Melt butter in a 3-quart saucepan over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened. Gradually stir in whipping cream and broth. Heat until hot. Stir in sherry. Sprinkle with pepper.
Form dough into a ball and roll into a 12-inch round pizza pan. Let rest 15 minutes.
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Combine oil and next 4 ingredients in a large mixing bowl; beat at medium with an electric mixer until blended. Add yeast and 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to make a soft dough. (Dough should be sticky.) Cover and let rest 10 minutes. Turn out onto a well-floured board and knead 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 to 1 1/2 hours (until doubled).
Soak for one hour oatmeal and buttermilk or sour milk. Mix together thoroughly, shortening, brown sugar and egg. Sift together flour, baking powder, baking soda and salt. Stir in alternately with oatmeal-buttermilk mixture. Bake until golden brown, about 15 to 20 minutes at 350°.
Have all ingredients chilled. Melt the jelly and mix the crushed pineapple into it. Dissolve the package of gelatin in 1 cup of the juice from the pineapple. Mix the gelatin mixture into the jelly mixture. Whip the cream. Sweeten it with the sugar and fold it into the mixture. Put into the freezer until firm. Do not freeze solid. Will serve 10 to 12.
Carefully fit bread into lightly greased mini muffin tins, pressing gently into sides to form cups. Bake at 400° for 8 to 10 minutes or until firm to touch.
Wash peas; place in a Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours. Drain. Return peas to saucepan. Add salt pork, onions and green pepper. Cover with water and simmer, covered, 2 hours or until peas are tender and water has cooked very low. Add 2 1/2 cups of water, rice and seasonings to peas. Cover and cook over low heat 20 minutes or until rice is done. Add additional water if necessary. Yields 8 to 10 servings.
Combine all of the fruit including juice. Add the pudding and jello. Stir all together and refrigerate.
Let cream cheese and butter soften to room temperature. Blend together with flour. Chill one hour. Shape into 2 dozen 1-inch balls. Press into ungreased tiny muffin tins. Mix egg, brown sugar, 1 tablespoon butter, vanilla and salt. Put half the pecans in each tin, add egg mixture and top with remaining pecans. Bake at 325° for 25 minutes. Cool before removing from pans. Makes 24 tassies.
Beat slightly the eggs. Add milk and beat slightly. Stir in shrimp, bacon, cheese, spinach, parsley flakes and salt. Pour into 9-inch pie shell. Bake at 375° for 1 to 1 1/2 hours, until golden brown on top and center is puffed.
Peel potatoes and cut in rounds. Spray 9 x 13 x 2-inch pan with Pam. Place a layer of potatoes in pan; add salt and pepper to taste and dribble bacon drippings over potatoes. With a tea strainer, dust lightly with flour. Repeat until all potatoes used. Pour milk over top layer; cover with foil and bake in 350° oven approximately 45 minutes. Remove foil and brown lightly.
The night before, grease a large baking dish. Put bread slices in baking dish. Drizzle butter over. Combine eggs, milk, sugar, vanilla and almond extract. Pour over bread. Cover and refrigerate overnight.
Squeeze water out of artichoke hearts. Mix all ingredients together. Bake at 350° for 20 minutes. Sprinkle with a little Parmesan cheese on top before baking.
In skillet, brown meat and onions in hot oil. Transfer meat and onions to slow cooker and add remaining ingredients to skillet, scraping browned bits from bottom. Pour over pork. Cook on high heat for 4 to 6 hours. Thicken gravy. Serve over hot rice.
Let cream cheese soften. Mix gelatin with 1 cup hot water; place in refrigerator until thick, but not congealed. Drain juice from pineapple. Follow directions on whipped topping mix package. Whip to desired consistency and add cream cheese and beat thoroughly. Mix pineapple, nuts and cherries together. Fold into cream mixture and then add gelatin, mixing all ingredients well. Pour into 8 or 9-inch dish and congeal.
Cook oil and curry in small saucepan over medium heat for 4 minutes. Add broth; simmer until reduced to 1/3 cup, 15 minutes. Whisk in sour cream, orange juice, honey, zest, lemon juice and salt if using. Pour dressing into small, heatproof pitcher. Chill while preparing salad. Arrange chicken, asparagus and orange sections on lettuce leaves. Serve with dressing. Serves 4.
Cook spaghetti in chicken broth. Fry onions and garlic in butter. Add chili powder and tomatoes, simmer until mushy. Combine diced chicken, tomato mixture and spaghetti. Bake 45 minutes at 350°. Add cheese, peas and diced olives. Bake until bubbly.
Preheat oven to 400°. Put water on to boil for noodles. In a small saucepan, melt butter or margarine. Blend in flour. Add milk and stir constantly until thickened. When thick, gradually add shredded cheese. Remove from heat. Drain cooked noodles. Put in dish. Pour sauce over noodles and stir slightly. Top with rest of shredded cheese. Bake 20 minutes.
In a medium bowl, mix together refried beans and taco seasoning mix. Spread on a 12-inch round serving platter. Mix 1/2 cup taco sauce with sour cream. Spread on top of bean mixture. Top with shredded lettuce, tomatoes and cheese. Pour remaining taco sauce over the top. Serve with tortilla chips. Chill.
Mix all ingredients, except corn bread. Add corn bread. Bake for 45 minutes at 350°.
Cream shortening with the sugars, add eggs unbeaten, and sour milk. Sift dry ingredients together and add to mixture. Drop by spoonfuls onto a greased baking sheet and bake at 350° for 8 to 10 minutes.
Cut cake in half and tear one portion into small pieces. Spread pieces evenly in a 13 x 9-inch pan. Soften cream cheese. Mix Dream Whip as directed on package. Add sugar and softened cream cheese to Dream Whip and mix well. Spread mixture over the pieces of broken cake. Tear the other half of the cake into pieces and spread over cream cheese mixture. Mix berries with glaze and spread on top. Refrigerate several hours before cutting. Keep cake refrigerated.
In a large mixing bowl, beat eggs until light and fluffy. Add pineapple, flour, sugars and baking soda. Mix ingredients well by hand. Stir in walnuts and spread batter in an ungreased 13 inch x 9 inch pan. Bake in preheated 350 degree oven for 45 - 50 minutes or until toothpick inserted in center comes out clean. After cake cools, cover with cream cheese ginger frosting, then sprinkle additional walnuts on top. To make frosting, beat together cream cheese, butter and vanilla in a small bowl.
Mix all ingredients. Bake in tube pan at 350° for 45 to 60 minutes.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain well.
Tear up 4 slices of bread into a greased 13 x 9 x 2-inch pan. Brown, drain and crumble 1 pound of sausage, cut and crumble over bread. Sprinkle 1 cup of sharp grated cheese over sausage. Beat eggs, milk, dry mustard and salt and pepper to taste and pour over all. Bake at 350° for 35 to 40 minutes. Serves 6 to 8. Prepare the night before and refrigerate if desired.
Mash cream cheese with fork and add mayonnaise to make an easy consistency. Add spices. Remove peeling and seeds from cucumber and chop fine. Add to cheese mixture. Good for a spread on bread cut in rounds (served open-faced) or stuffed in cherry tomatoes. Sprinkle bread rounds or tomatoes with paprika. Makes about 36 rounds of bread or 36 cherry tomatoes. Scoop out pulp of cherry tomatoes and drain cherry tomatoes if used for stuffing.
Grease and flour a Bundt pan. Spread the almonds on bottom of pan. Mix the cake mix, pudding, eggs, orange juice and oil and pour over the nuts. Bake at 350° for 50 to 55 minutes.
Sift dry ingredients into bowl. Drop in shortening. Add milk and extracts; beat 200 strokes. Add egg whites and beat 250 strokes. Add cherries and blend. Pour into 2 lightly greased and floured cake pans. Bake at 350° for 25 to 35 minutes. Frost with Cherry Fluff Frosting.
Bake the yellow cake according to directions on the box, using a 9 x 13-inch baking pan. As soon as you remove the cake from the oven, pour the entire can of pineapple (including juice) over the cake. Let stand and cool to room temperature. Mix the cream cheese, instant pudding and milk together with a mixer. Spread over the cake. Refrigerate until it sets up. Spread Cool Whip over the pudding mix. Sprinkle thoroughly with coconut. Refrigerate for 1 to 2 hours before serving. Must be stored in the refrigerator between servings.
Brown hamburger and drain. Add pepper, onion, mushrooms and Ragu sauce. Simmer until peppers and onions are tender. Add 2 or 3 slices of American cheese. Cook macaroni until tender. Drain and add to the hamburger mixture. Mix and pour into a casserole dish. Cover with Mozzarella cheese. Bake for about 20 minutes at 350°.
Pat the dough into 2-inch cakes. Drop into hot oil, 350°. Fry until golden brown. Serve with butter and honey.
Combine all fruit and stir in pudding mix. Chill. Makes 8 servings.
Cook noodles as directed on package. Spread in 9 x 13-inch greased cake pan. Brown ground beef and saute onion. Add pizza sauce, Cheddar soup, mushrooms and 1/2 pound Mozzarella cheese. Simmer until cheese is melted. Pour over cooked noodles in pan. Mix and spread evenly in pan. Bake 45 minutes. Spread other 1/2 pound Mozzarella cheese over top last 10 minutes. Also can be done in crock-pot on low.
Mix ingredients thoroughly and roll into a ball. Roll ball in chopped nuts. Serve with crackers.
Mix cornstarch, sugar and water in little saucepan and bring to boil and let boil until clear (1 minute or so). Beat egg whites until real stiff. Fold hot mixture into stiff egg whites. Put on pie, sealing edges to crust and bake at 400° until golden brown, about 8 to 10 minutes.
Preheat oven to 375°. Combine flour, oats, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs; stir in fruit. Add combined egg and milk, mixing until moistened. Shape dough to form ball. Turn out onto lightly floured surface; knead gently 6 times. On lightly greased cookie sheet, pat out dough to form 8-inch circle. With sharp knife, score round into 12 wedges; sprinkle with combined cinnamon and sugar. Bake 20 to 25 minutes or until golden brown. Break apart and serve warm.
Cream sugar and margarine until smooth. Add one egg at a time and beat. Add flour and stir. Combine Sprite and lemon flavoring; mix into batter until smooth. Bake at 325° in loaf pan for 1 hour.
Cut top off peppers and remove seeds. Mix meat, onion, egg, rice, crackers, salt and pepper. Stuff generously into each pepper. Place into heavy saucepan with tight fitting lid. Pour tomato sauce and 1 can of water over peppers. Bring to boil. Cover with lid and reduce heat to low; simmer for approximately 1 hour.
Stone and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut other fruits very fine, except currants. Place all fruits in a large jar (omitting nuts). Pour wine and rum on fruits and steep for at least one month.
Stir, adding water to thick consistency. Drop in deep fat (preferably Duke's peanut oil). Cook at temperature of 375°. Serves 6 persons.
Mash eggs. Add all other ingredients and mix well. Sprinkle paprika on top. For a dip, use more mayonnaise to make thinner. This is real good on wheat thin crackers!
Mix water and oatmeal together and set aside. Mix rest of the ingredients together; then add oatmeal mixture. Stir until smooth. Bake at 350° for 30-40 minutes and let cool.
Cook vegetables according to directions on package. Do not overcook. Drain and place in greased 2-quart dish. Mix together the mayonnaise, cheese, celery and onion. Spread this mixture over top of your vegetables in casserole. Mix melted oleo and crushed saltines well. Spread this crumb mixture over top of casserole. Place in a 350° oven and cook until golden brown, approximately 25 to 30 minutes. Do not overcook.
Add all ingredients to dissolved gelatine. Mix well. Chill in the refrigerator.
Cook potatoes in butter until evenly coated. Add water. Bring to a boil. Reduce heat; cover and simmer 14 minutes or until potatoes are tender. Combine milk, soup mix and parsley. Stir in cheese. Pour over potatoes. Add ham. Cook until cheese is melted and sauce is smooth. Stir gently. Ready in 30 minutes or less.
Peel eggplant; cut into small cubes. Simmer eggplant cubes in saucepan with 1/2 cup water for 15 minutes. Remove from heat, crumble 2 slices of bread over eggplant. Stir in Ricotta cheese, onion, green pepper, pimento, seasoning and unbeaten egg. Pour into buttered casserole dish. Cover with shredded Lamagna Mozzarella cheese. Crumble remaining slice of bread over top; dot with butter. Sprinkle with paprika. Bake in a 350° oven for 45 minutes.
Sift dry ingredients into bowl. Beat eggs, oil, milk and yogurt. Add to dry ingredients (fold to mix). Gently add apples. Spoon batter onto hot, lightly greased griddle; turn when brown.
Combine blueberries with sweetener in bottom of small casserole dish. Mix remaining ingredients until crumbly and top the blueberry mixture with this. Bake 15 to 20 minutes at 350°.
Combine oil and flour in a large Dutch oven. Cook over low/medium heat for 20 to 30 minutes, until roux is the color of a copper penny.
Mix all ingredients. Chill for 24 hours before serving. Serves 8 to 10.
Stir together the flour, baking powder, soda and salt; mix with crumbs. Set aside. In large bowl, cream butter and sugars. Beat in eggs (one at a time) and vanilla; beat until fluffy. Add flour mixture to egg mixture alternately with buttermilk, beating just to blend. Stir in walnuts; spread in greased 8 x 11-inch pan. Bake in preheated oven at 350° for 40 to 50 minutes, or until pick inserted in center comes out clean.
In a skillet, brown ground beef with onions. Drain. Sprinkle with salt and pepper. Spread in bottom of a greased pie plate. Top with cheese. In a blender, blend milk, eggs and biscuit mix. Pour over cheese. Bake, uncovered, at 400° for 30 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting. Yields 4 to 6 servings.
Place shrimp in single layer in shallow baking dish. Sprinkle with wine. Combine crumbs, butter, parsley, garlic salt and paprika; sprinkle over shrimp. Bake at 400° for 15 to 20 minutes or until golden brown. Garnish with sprigs of parsley before serving. Serves 6.
Drain water from frozen broccoli. Meanwhile, mix eggs, cottage cheese and melted oleo. Add salt and corn meal mix. Mix in drained broccoli and chopped onion. Pour into well-greased 9 x 13-inch pan. Bake at 375° for approximately 25 minutes, or until golden brown.
Mix together the margarine, sour cream and flour. Divide into 4 parts and chill until firm. Roll each part out separately. Spread with preserves, coconut and pecans. Roll up into a roll and bake at 350° for 25 minutes. Slice while still hot, but not as soon as you take them out of the oven. Approximately 15 minutes cooling time needed.
Mix dry ingredients. Add egg and pumpkin; mix. Add milk. Pour in unbaked pastry shell and bake at 350° for 1 hour. Makes 3 pies.
Mix first five ingredients together. Work as for pie crust. Handle as little as possible. Chill about 15 minutes in refrigerator. Roll 1/2 crust in an oblong shape. Fill with drained peaches, brown sugar and small amounts of cinnamon and nutmeg. Dot with butter. Cover with remaining crust and press edges together. Bake at 500° for 1/2 hour. Cool. Make icing of remaining egg white (unbeaten), 3/4 cup sugar, butter and vanilla; beat thoroughly.
Melt butter, sugar and pecans together. Put graham crackers into a cookie sheet and then spoon the mix over graham crackers. Let cook 8 minutes at 325°.
In a bowl, moisten bread crumbs with milk and combine them with meat, salt and pepper. Shape mixture into 24 meat balls and place in a 9 x 13-inch baking dish.
Mix cake mix according to directions on box. Bake in a 9 x 13-inch pan. Mix pudding according to directions on box.
Cut venison into bite-size pieces. Coat thoroughly with flour seasoned with salt and pepper. Brown coated venison in butter with minced garlic and onions, over medium heat. Add sliced mushrooms. (Two small cans of sliced mushrooms may be substituted.) Drain excess butter. Add lemon juice, Burgundy, consomme and a dash of salt and pepper. Simmer for 15 minutes. Add sour cream. Cover and cook slowly on extremely low heat for 15 minutes. Ladle over cooked noodles or swamp.
Bake in greased 9 x 13-inch pan at 350° for 35 minutes.
Mix ingredients and press into 13 x 9-inch baking dish. Bake 20 minutes at 350°.
Dredge chicken in flour, nutmeg and salt. Brown in oil and butter. Transfer to casserole. Saute celery and onion until golden; stir in ham and seasonings. Add to chicken. Place quartered onion around chicken (stick onion with cloves if desired), add mushrooms. Heat brandy, pour over chicken, ignite. Add wine, cover and cook in 350° oven for 1 1/2 hours.
Mix all ingredients together. Freeze half of this recipe. When ready to serve, pour unfrozen punch over frozen punch. This will be slushy. Yields 1 gallon.
Put first 4 ingredients in a pan and stir over heat until everything is melted. Let cool to lukewarm. Stir in one package of yeast. Gradually work flour into liquid, stirring and kneading as necessary, then let rise until double in bulk. Knead well, put in covered bowl and refrigerate. Make rolls and let rise 2 to 2 1/2 hours at room temperature. Bake at 450° until light brown, about 10 minutes.
Clean romaine, then refrigerate. Crush garlic clove; combine with oil in jar with tight cover. Refrigerate 1 hour. Heat 2 tablespoons garlic and oil mixture. Add salt, mustard, pepper, Worcestershire and anchovies. Shake well; refrigerate. Boil egg 1 minute. Rub inside of wooden bowl with garlic. Discard garlic; cut romaine. Shake dressing well. Pour lemon juice over egg. Crumble Bleu cheese; add grated cheese over all. Add croutons and toss well.
Line 9 x 13-inch pan with 1 package crescent rolls. Pinch seams together; smooth out. Beat together cream cheese (room temperature), sugar and vanilla. Spread over layer of dough. Top with remaining package of crescent rolls. Pinch seams together. Smooth out. Top with sprinkles of cinnamon sugar. Bake at 350° for 20 minutes. When cool, cut into 1 x 2-inch bars. Serve cool.
Rinse and drain lentils. Place in pan with water. Cook for 15 minutes. Add rice. Meanwhile while cooking lentils, saute onions in olive oil till golden.
Mix sugar, margarine and egg. Mix soda with persimmon pulp. Stir into sugar and margarine mixture. Add flour (with spices mixed in), then stir in walnuts. Drop on greased cookie sheets. Bake in 375° oven for 12 to 15 minutes. Makes about 3 dozen cookies.
Mix eggs, powdered sugar, brown sugar, cocktail, soda, vanilla and flour. Beat; pour into pan. Top with pecans, coconut and brown sugar. Bake at 325° for 30 minutes.
Combine ingredients in 3-quart kettle and bring to a boil. Reduce heat and simmer, covered, about 2 hours, until lentils are tender.
Put cranberries and apples through blender or food processor. (Use some pineapple juice, if using blender.) Add pineapple and spices. Taste for sweetness. Add more sugar, if needed. Refrigerate at least 6 hours before serving.
Cook broccoli, just enough to thaw thoroughly. Drain off water. Mix together broccoli, rice, soup and Cheez Whiz. Dump and spread in cake pan. Top with bread crumbs. Bake at 350° for 45 to 50 minutes.
Combine first 4 ingredients in a heavy saucepan. Mix well. Cook over medium heat until mixture reaches 220°, stirring constantly. Remove from heat. Stir in butter, whipping cream and vanilla. Serve sauce warm over ice cream or pound cake. Yields 3 cups.
Mix meal, milk, egg and shortening. Pour into skillet and bake at 350° for 30 minutes. In large mixing bowl, put bread pieces and pour part of heated broth; let this soak, then crumble corn bread into bowl and pour remaining broth. Saute onion in 1 stick of butter, then add this to dressing. Add seasonings; mix well. Should be very soupy. Add beaten eggs and mix well. Pour into greased casserole dish and bake at 375° for about 1 hour until browned on top.
Beat cream cheese until smooth. Add Marshmallow Creme and lemon juice. Mix well. Add food coloring, one drop at a time, until desired color is obtained.
Slice tomatoes in bottom of pie shell. Add onions on top of tomatoes. Add bacon on top of onions. Sprinkle a little cheese on top of bacon. Continue another layer as before. Mix mayonnaise and cheese together; add mixture for pie topping. Bake at 350° for 30 to 40 minutes. Serves 6.
Saute garlic in melted butter for two minutes. Add parsley. Roll thawed bread dough into 1-inch balls. Dip balls into melted butter, garlic and parsley mixture. Place dipped balls in a nongreased Bundt pan. Let rise. Bake at 350° for 25 minutes. Cool and invert onto plate. Sprinkle with cheese.
Mix all together and pour into greased baking dish. Dot with butter. Bake 45 minutes at 350° until set like custard. Do not cover while baking.
Let cream cheese stand for 30 minutes to soften. Mix taco seasoning mix, sour cream, cream cheese and Picante sauce in a bowl. Mix until smooth. Empty refried beans in a pan and heat until warm. Adding a little water helps in spreading.
Beat egg yolks and lemon juice together. Add to milk and beat all together. Pour into graham cracker crust. Chill 2 hours. Top with Cool Whip and serve.
Blend cheese and margarine until creamy. Combine other ingredients with cheese mixture. Roll in palms about 2-inches long. Place on greased cookie sheet. Use fork to press. Bake in oven at 350° for about 18 minutes.
Bake in a covered roaster at 350° for 1 hour. Serve over rice or noodles.
Combine first 6 ingredients. Microwave on High for 8 minutes, stirring 2 or 3 times. Mixture will be thick. Add vanilla and coconut. Pour into baked pie shell; top with meringue.
In a medium bowl, beat together eggs and milk. Beat in flour. Let stand 15 minutes. Melt margarine in large skillet (crepe skillet). Make them thin. Cook until golden brown. In a blender or food processor, combine cottage cheese, 1/3 cup sugar and milk. Process until smooth. Serve on crepes.
Dip chops into beaten egg; pepper. Press chops into bread crumbs. Lay flat in a casserole dish. Mix soups together and pour over chops. Sprinkle cheese on chops. Bake, uncovered, for 1 hour at 350°.
Preheat oven to 350°. Combine butter and sugar. Beat egg and vanilla to light and fluffy. Sift flour and salt. Add to butter; mix with nuts and beat thoroughly. Shape into 2/3-inch balls. Place on ungreased cookie sheet. Bake 20 minutes or until done. Cool cookies slightly, then roll in confectioners sugar. Makes 9 to 10 dozen cookies.
Slowly cook hamburger and onions. Add remaining ingredients. Cover; cook over medium heat for approximately 30 minutes.
Mix sugar, flour and butter until fine crumbs are formed. Reserve 1 cup of this for topping. To the remaining crumb mixture, stir in remaining ingredients, except pecans. Spread in 2 greased and floured 8-inch round pans. Sprinkle with reserved topping mixture and pecans. Bake in preheated 350° oven for 35 to 40 minutes. These freeze well.
Saute mushrooms in margarine over low heat for 5 minutes, let cool. Mix remaining ingredients (except tomatoes) in a medium side bowl. Stir in mushrooms. Chill. Cut top fourth off each tomato and scoop out insides. Fill with ham mixture, keep chilled until serving. Garnish with snips of parsley, if desired. Makes approximately 20 appetizers.
In frypan, pour juice from pineapple. Cut sausage and put 1 chunk of pineapple on it. Hold with toothpick. Put into pan and heat. Can also be done in microwave.