HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and pepper in a small bowl; set aside. Combine eggs, 1 1/2 teaspoons oil and water; mix well. Clean mushrooms with damp paper towels; dredge in flour mixture and dip in egg mixture. Roll in bread crumbs. Chill at least 1 1/2 hours.
Mix jello in boiling water; add sugar, lemon and pineapple mix. Let set in refrigerator until cold. When cold, fold in 1 package Dream Whip, already whipped. Pinch small pieces of cake. Put mixture in a large round bowl. Later, place bowl of mixture in warm water to loosen from sides. Turn onto plate; top with other Dream Whip, whipped. Spread on cake. Sprinkle coconut on top.
Cut steak in strips (2-inches); set aside. In large skillet or wok, add 1 cup of the beef broth, asparagus and onion. Cook until asparagus is tender. Remove from pan and set aside. Cook steak. Add salt and pepper. Add asparagus and onion to steak. Add rest of broth and tomato puree. Stir until blended. Add in cooked bow ties and heat until hot. Serve with fresh grated Parmesan cheese on top.
Cream shortening; add sugar gradually. Cream until fluffy. Add melted chocolate, then unbeaten eggs. Beat until light. Sift flour and measure; add baking powder, salt and soda. Sift twice more. Add dry ingredients and milk alternately to creamed mixture, beating between additions. Add boiling water and vanilla and beat well. Bake in 2 greased (or sprayed) 9-inch layer pans at 350° for 35 minutes. Cool; frost with Fudge Frosting.
Place melted butter in a microwave-safe measuring cup. Crack egg open and pour into measuring cup with melted butter. Stir until well mixed. Microwave on High 45 seconds. Place half of English muffin on microwave-safe plate. Place cooked egg on top of English muffin. Place cheese slice on top of egg. Microwave on High 15 to 20 seconds or until cheese starts to melt. Place other half of English muffin on top and eat.
Add crushed garlic to oil poured into a 2 qt. pan. Add onion and cook for 5 mins. Add green beans and mix well. Cover and let simmer. till beans are done.
Dredge meat in flour and brown in butter. Add garlic (minced) and onion (sliced). Add mushrooms. Cook until onions are tender.
Preheat the oven to 375°. Preheat the grill. Place the walnuts on a baking sheet and bake until golden brown, being careful not to burn, for 5 to 6 minutes. Remove the nuts from the pan and transfer them to a mixing bowl. Toss the walnuts with the vinegar. Season with salt and pepper. Set aside and cool. Cut the radicchio into fourths. Season with olive oil, salt and pepper. Grill for 2 minutes on each side. Remove and cool. With a sharp knife, julienne the lettuce. Whisk the walnut oil into the walnut mixture. Season the dressing to taste with the honey.
Prepare potatoes according to package directions (make on the dry side). Heat sour cream (do not boil). Add mustard, 1/2 teaspoon salt and sugar; stir to blend. Mix into hot potatoes with onion. Immediately turn into 1-quart casserole. Sprinkle with paprika, if desired. Heat in a 350° oven about 10 minutes. Makes 5 servings.
Combine sugars, butter, salt and milk in a heavy pan. Cook to soft ball stage (234° to 238°) not too high or it will burn. 238° is better to insure a good set. Add peanut butter, vanilla and marshmallows. Remove from heat and pour into a buttered 9-inch pan. You can put pecan halves on top of each piece. Allow to set completely before cutting.
Mix sugar and flour; add slightly beaten eggs, pecans, butterscotch chips, vanilla and butter. Mix well. Pour into pie shell. Bake 1 hour at 325° until lightly browned. Serve with whipped cream or Cool Whip or vanilla ice cream. Sprinkle with chopped nuts. Do not refrigerate after it is made or leftover.
Saute onion and celery in margarine. Add mushroom soup and chicken soup. Stir in Cheez Whiz. Cook chopped broccoli and drain. Add to mixtures. Add rice. Season to taste. Add diced, cooked chicken. Bake at 350° for 20 to 30 minutes. If desired, add 1 can onion rings to top and bake awhile longer.
Mix dry ingredients thoroughly. Mix liquids and add to dry mixture. Form balls and roll in powdered sugar. Chill in container.
Combine all filling ingredients and pour into pastry shell. Bake at 325° for 45 minutes.
Dissolve yeast in luke warm milk. Add 2 cups flour; let stand in a warm place about 1/2 hour. Then beat eggs, sugar, butter, vanilla and salt till light. Add mixture to yeast mixture; add 5 cups flour cover and allow to rise for 1 hour or till double. Turn on floured dough and pat to 1/2-inch thickness. Cut with round doughnut cutter. Cover and let rise again till double and light. Fry in deep fat at 375° till done on both sides. Drain on paper towels. When cool cut 1/2 way through and fill with jelly and sprinkle with powder sugar.
Brown roast and onions. Add roast and onions to pot with coffee and water. Cook until meat is tender and pulls apart. (I use pressure cooker.) Combine remaining ingredients and add to pulled apart meat. Simmer for 10 to 15 minutes.
Dissolve yeast in water. Melt margarine, cream and sugar in bowl. Add egg. Add yeast to cream mixture. Add flour. Stir until well mixed. Place in airtight bowl. Place in refrigerator. Drop by spoonfuls in greased 2 1/2-inch muffin pans and bake at 375° for 20 minutes or until brown.
In a large skillet, brown beef; remove and set aside. Add bacon and cook until crisp; remove from skillet. Crumble and add to beef. Pour off all but 2 tablespoons bacon fat. Add onion, green pepper, celery and garlic to skillet and saute until tender. Drain beans, reserving 1 cup liquid (or add enough water to liquid to equal 1 cup). Combine beans, reserved liquid, beef, vegetables, tomato sauce, chili powder, mustard and salt; mix well. Spoon onto casserole, making 6 biscuits. Bake in a 350° oven for 40 minutes or until biscuits are golden brown. Serves 6 to 8 people.
Mix cake mix, butter and egg. Pat into baking dish and sprinkle with pecans. Mix cream cheese, powdered sugar and eggs. Pour over other mixture. Bake 35 minutes at 350°, until brown.
Mix sugar and margarine; add one egg at a time. Add flour, nutmeg, salt and liquid (water or milk). Blend until mixture is stiff and fluffy (like pizza dough). Roll with a rolling pin to flatten. Cut the pastry into cube or diamond shape. Place in pan with hot oil and deep fry. Store in a dry container with a tight lid. Use as snacks for 20 or more people.
Heat oven to 350°. Combine macaroni, butter, cheese and seasonings. Place in greased 1 1/2-quart baking dish. Combine eggs; add milk. Pour over macaroni. Bake 40 to 50 minutes. Serves 6.
Mix until consistency of mayonnaise. Keep in refrigerator. Lightly smooth on baking pans.
Nice after school snack. Tuna salad with your choice of ingredients. Brown or toast rye bread. Top with tuna. Add a slice of tomato, if you like. Top with cheese and melt. Serve open-face.
Boil first 4 ingredients one minute after it comes to a boil. Add other ingredients after you remove from fire. Pour into a long 13 x 9-inch buttered pan. Let cool. Cut into squares. Makes 32 cookies.
Combine jello and water. Let set in refrigerator until it begins to thicken. Add rest of ingredients and pour into mold. Put in refrigerator until set.
First Day: Take cucumber sticks made from large cucumbers (cut out seeds). Soak sticks in lime water for 24 hours. Use 2 cups lime to 2 gallons water.
Combine and mix all ingredients. Bake in 9 x 13-inch pan at 350° for 30 to 35 minutes. Cool and frost with chocolate frosting.
Boil first 4 ingredients approximately 15 minutes (until vegetables are cooked). Heat oleo and flour until smooth. Add milk and stir constantly until thickened. Add to vegetable mixture; cover and simmer on low approximately 15 minutes.
In skillet, over medium heat, cook garlic in margarine for 1 to 2 minutes. Add remaining ingredients; heat to a boil. Reduce heat, cover and simmer 25 minutes or until liquid is absorbed. Before serving, stir in a little Tabasco sauce, if desired. Makes 6 servings.
Combine sugars, oleo, oil, egg and vanilla in a large bowl; mix well. Add flour, salt and cream of tartar. Add to creamed mixture until well blended. Stir in remaining ingredients. Shape dough into small balls, or drop by spoon onto cookie sheet. Flatten with a fork. Bake at 350° for 12 to 15 minutes.
Mix all except graham cracker crusts. Pour into graham cracker crusts. Refrigerate. May top with cherry pie filling (if like).
Beat eggs; add milk and remaining ingredients. Pour in pie baking dish and cook in moderate 350° oven for approximately 45 minutes or until brown and set.
Mix all together. Use as you would potpourri, in sachets, bowls, centerpieces, etc.
Pinch chicken off of bone. Mix with other ingredients and put in dish. Pour dry stuffing mix into bowl. Melt 1 stick of butter; pour over stuffing and mix well. Pour this over other mixture. Bake 25 minutes at 350°.
Combine 1 1/2 cups flour and yeast. Heat milk, sugar, shortening and salt just until warm, stirring constantly until shortening almost melts. Add to dry mixture. Add egg. Beat at low speed with mixer for 1/2 minute. Beat 3 minutes on high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball. Place in lightly greased bowl. Turn once to grease surface. Cover and let rise in warm place until double, 1 1/2 to 2 hours. Punch down, turn on floured surface. Cover and let rest 10 minutes. Shape into rolls. Cover and let rise in warm place until double 30 to 45 minutes. Bake at 400° for 10 to 12 minutes.
In 13 x 9 x 2-inch baking dish, spread about 1 cup sauce, arrange a layer of uncooked lasagna, top with some sauce (being sure to cover pasta entirely), Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing lasagna pieces into cheese mixture. End with a final layer of lasagna. Pour remaining sauce over, making sure all lasagna pieces are covered. Top with remaining cheeses. Bake at 350° for 55 minutes until lightly browned. Allow to stand 15 minutes. Cut in squares to serve. Makes 6 to 8 servings.
Bring to a boil the crushed pineapple and 1/4 cup sugar. Remove from heat and stir in gelatin, then cream cheese. Add ice water. Stir and let chill until thick. Fold in Cool Whip, then chill.
Preheat oven to 400°. Mix all ingredients with hands. Spread dough in a 9 x 13-inch pan. Bake for 15 minutes. (Watch carefully so crust doesn't burn or brown.) Take from oven and stir with spoon. Save 3/4 cup for topping. Immediately press the remaining mixture against the bottom and sides of 9-inch pie pan. Cool. Pour in your favorite cream filling. Sprinkle with reserved crumbs. Chill 1 hour. Scrumptious with lemon chiffon filling.
In a saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of pastry shell. Chill.
In a casserole dish, line the ground beef patties on the bottom; peel and slice the potatoes. Salt and pepper over all. Chop up the onion; pour on top of the potatoes. Mix the soup and water. Pour over the onions. Cover with foil and bake about 1 hour at 350°.
Cut bacon strips lengthwise; wrap around bread sticks, roll in cheese. Place on and cover with paper towels. Cook on High 5 to 6 minutes or until bacon is done.
Cream butter. Add sugar, still beating, until light and fluffy. Add flour; mix until just combined. Stir in sesame, coconut and pecans. Chill. Make balls and flatten with fork. Bake at 350°.
Heat margarine in heavy skillet over low heat; add bacon, onion, celery and seasonings and saute until tender. Combine with cornbread and white bread in bowl. Mix thoroughly and stuff loosely in turkey. Yields enough for 10 pound turkey.
Combine apple filling, brown sugar and cinnamon. Add nuts. Spread 1/2 in pie shell. Chill remaining apple mixture. Pour milk and cream in small bowl. Add pie filling mix. Beat at low speed until well blended. Fold in whipped topping. Spoon over apple mix in pie shell. Freeze 1 hour or chill 3 hours before serving. Garnish with reserved apple mixture and additional whipped topping if desired.
Mix soups together and pour in 9 x 13-inch baking dish. Bone chicken and place on top of soups. Use reserved chicken liquid to mix dressings. Spoon over chicken and bake at 350° for 45 minutes.
Peel onions; cut into 1/4-inch slices and separate into rings. Combine next 8 ingredients and egg yolks; beat well. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Dip onion rings into batter; fry in deep hot oil (375°) until golden brown. Drain on paper towels. Yield: 8 servings.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended. Divide equally into 2 crusts. Top with strawberry pie filling (can also use blueberry or cherry). Top with Cool Whip.
In a large mug, stir together first 4 ingredients. Add the boiling water and stir.
Mix 2 cups flour, baking powder, salt and 1/2 cup sugar. Cut in shortening. Combine egg and milk; add to flour mixture, stirring until mixture is blended. Turn into greased, 9-inch pan. Spread dough evenly. Top with melted butter.
In baking dish, place all ingredients except meat and stir. Add meat and cover with foil. Bake at 350° for 1 1/2 hours.
Dissolve Jell-O in hot water; cool. Mix all ingredients together, except 2% milk, and pour into freezer can. Fill with milk to fill line of can. Freeze.
Use a teflon cookie sheet with sides (a jelly roll pan). Grease and flour pan lightly. Heat to boiling butter, cocoa and water. Pour into mixing bowl. Beat in 2 eggs and add buttermilk, vanilla, soda and vinegar. Next, mix in sugar, flour and salt until well blended. Pour into pan and bake at 375° for 20 to 25 minutes. Check after 15 minutes.
Preheat oven to 375°. In a medium size baking pan, mix the garlic, Worcestershire sauce, lemon juice, water, 1/2 of the oregano, melted butter, pepper and cayenne. Cross hatch smooth side of chicken breast with 1/4-inch deep cuts. Place chicken, scored side down, in pan. Spoon sauce over chicken to coat. Bake chicken, uncovered, for 20 minutes. Stir remaining oregano into sauce. Serve chicken, scored side up, and with a tablespoon of sauce poured over top of each. Serve with loaf of warm French bread and rice pilaf.
Mix cottage cheese, mandarin oranges and Cool Whip; then add cooled jello liquid. Now pour the ingredients into a large Tupperware dish with an 8 to 12-cup capacity and chill overnight.
Boil sugar, syrup, cream and vanilla to soft ball stage. Pour over 4 quarts popped corn. Form into balls.
Combine all ingredients as written. Beat well. Bake at 350° for 45 minutes. "Delicious."
Cream butter and sugar; add eggs. Mix well. Add remaining ingredients; mix well. Make 3 rolls the length of wax paper. Keep in refrigerator. Slice and bake at 350°.
Cook shells according to package directions. Drain and rinse. Peel rutabaga and shred medium to fine. Add remaining ingredients and toss with enough mayonnaise to moisten. Chill. Keeps well.
Cut chicken into serving pieces and salt. Sprinkle chicken with garlic. Combine oregano, lemon peel and juice and water and pour over chicken. Bake, uncovered, at 400° for 15 minutes. Turn chicken. Continue to bake. Baste with drippings once or twice. Bake for about 40 minutes or until fork-tender. Pan drippings can be used over rice.
Make corn bread according to box directions. Crumble half of corn bread in bottom of 9 x 13-inch casserole dish. Layer vegetables and bacon in order, saving enough bacon to go on top. Mix mayonnaise, sugar and salad pickles. Spread on top of casserole. Add remaining half of corn bread; sprinkle with bacon. Serves 6.
In a large bowl, combine all ingredients and mix well. Bake at 350° for 1 hour and 5 minutes. Check at 40 minutes. Test with toothpick. Makes 8 small loaf pans.
Bring 2 quarts of lightly salted water to a boil in a large sauce pan over high heat. Add broccoli; boil uncovered 3 to 5 minutes, or until bright green and tender. Drain and rinse under cold water. Drain well. Melt margarine in 12 inch nonstick skillet, over medium heat. Add bell pepper and shallots. Cook 3 minutes, stirring occasionally. Place in a serving dish. Garnish with a toasted and salted almonds if desired. Yields 12 cups.
Heat oven to 350°. Bring milk and margarine to boil over medium heat. Add flour all at once, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. Add eggs, one at a time, stirring mixture until smooth. Add remaining ingredients. Drop by spoonfuls on greased foil-lined cookie sheet. Bake 25 minutes or until puffed golden brown. Wrap and freeze. Heat in oven before serving.
Coat a 13 x 9 x 2-inch microwave dish with cooking spray. Place 6 whole pieces graham crackers on bottom of dish; fit remaining pieces to cover bottom of pan. Sprinkle marshmallows over crackers. Microwave on High 1 minute or until they are puffy. Remove from microwave and cool.
Preheat oven to 425°. Spray a 12-inch round pizza pan with nonstick cooking spray. In bowl, mix rice, Parmesan cheese and egg together until thoroughly combined. Press rice mixture firmly into prepared pizza pan to form a "crust". Bake 20 minutes. Spray skillet with nonstick cooking spray. Add onion and pepper slices and cook, stirring frequently, until onion is tender, about 5 minutes.
Combine all ingredients, except half the onion rings. Pour into greased 1 1/2 quart casserole. If using frozen onion rings, top casserole with them now. If using Durkee's, do not add to top until nearly finished baking (5 minutes). Bake casserole (uncovered) at 375° about 30 minutes.
Mix in blender 1 cup blueberries and water. In saucepan, mix sugar and cornstarch, then add salt and blueberry/water mix. Heat until thick. Add butter and remaining berries. Put in unbaked pie shell and add top crust (9-inch). Bake at 350° until crust is brown. Cool. It will not run when cut.
Cream butter and sugar together. Add yolks. Add combined baking powder and flour, also juice and rind of orange. Roll out dough and cut with fancy round 2-inch cookie cutter. Half of these are to be baked as cut; the other half should have a hole cut in the center with a thimble before baking. These are the tops. When cooled, put together with currant jelly. For baking, use oven at 350° and bake for 15 minutes.
Beat well the egg, buttermilk or sour milk and soda. Beat in remainder of ingredients. Beat for 1 minute.
Combine first 5 ingredients in blender and then add enough ice to fill to the top line of the blender. Blend on high speed.
Cook beef in skillet until browned. Pour off fat. Stir in tomato soup, corn, picante sauce and cumin. Heat to a boil. Cover and cook over low heat 5 minutes. Mix cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture.
Bake cake according to package, adding 3 tablespoons creme de menthe. Bake in a 9 x 13-inch pan. While hot, pour on all of Hershey's syrup or fudge topping. Cool. When cake is cool, mix 2 tablespoons creme de menthe with the Cool Whip. Spread on cake. Refrigerate leftover cake.
Boil macaroni in salted water 10 minutes; drain and rinse. Mix together and cook juices, flour and salt until thick; add egg and cook a little longer. Combine cooked mixture with noodles; refrigerate overnight.
Drain asparagus and reserve 1 cup liquid. Heat liquid and dissolve gelatin in cold water. Pour gelatin mixture into hot liquid and stir. Fold in mayonnaise, whipped cream, salt and lemon juice. Add chopped asparagus and almonds. Pour into mold and chill.
Combine vinegar, sugar, oil, Dr. Pepper, salt and pepper in jar with tight-fitting lid. Shake vigorously. Separate onion slices into rings. Place onion rings, green beans, wax beans and kidney beans in salad bowl; toss well. Pour dressing over vegetables; toss lightly. Chill, tightly covered, for several hours to overnight, tossing occasionally. Toss well just before serving.
Mix the last 5 ingredients and stir through crackers. Spread on two cookie sheets. Bake in a 200° oven for 1 hour, stirring every 15 minutes.
Beat egg and sugar; add milk, flour and vegetable oil. Mix well; add blueberries and mix very lightly. Fill greased muffin cups 1/2 to 3/4 full. Bake at 400° for 20 minutes. Makes 12 muffins.
Slice jalapenos lengthwise; stuff with cream cheese. Wrap with bacon and wrap in foil. Place on grill until bacon is done.
Mix sour cream and taco seasoning together. Layer from beans on bottom to olives on top. Serve with tortilla chips.
Mix milk and pudding mix. Add sour cream and Cool Whip. Layer with vanilla wafers and bananas.
Preheat oven to 425°. In a small saucepan over low heat, melt butter; stir in catsup, mustard, paprika and salt until well mixed. Cut each potato into 4 wedges; slash each wedge crosswise at 1/4 inch intervals, but do not cut through skin. Place potatoes, skin side down, on cookie sheet; brush potatoes with 1/3 of butter mixture. Bake for 35 minutes or until potatoes are fork-tender. (Brush potatoes occasionally with remaining butter mixture during baking.) Makes 4 servings.
Brown meat and onions. Add soups and enchilada sauce. Alternate tortillas and meat sauce. Top with cheese. Cover and bake at 350° for 30 minutes.
Cut breasts into strips. Mix flour, parsley, oregano and seasoned salt. Coat strips in flour mixture; fry in oleo until golden brown.
In medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool on wire rack. In medium bowl with electric mixer, combine cream cheese, confectioners sugar and 1 carton of the dessert topping. Beat until well combined and spread over cooled cake layer in dish. Refrigerate.
Peel and cube potatoes. Chop onions. Add potatoes, onions and stewed tomatoes to the water. Boil until potatoes are tender. Add salt and pepper to taste. Add macaroni and boil 5 minutes. Turn burner off. Cover. Macaroni will soften and soup will be ready in about 20 minutes.
Heat oven to 350°. Combine all ingredients. Mix lightly but thoroughly. 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.
Saute onion in cooking oil in skillet until soft. Combine all ingredients in slow cooker. Cover. Cook on low 3 to 4 hours. Yield: 6 to 8 servings.
Combine the pineapple juice, pina colada mixer, sugar, tropical punch and grape juice. Mix well. Freeze. About 2 hours before serving, remove from freezer and allow to thaw slightly. Using a knife, make a slush out of the punch and add 7-Up or Sprite, as needed. Makes about 2 1/2 gallons (without the 7-Up). Will serve 100.
Dilute the milk with equal amount of water and scald. Mix sugar, cocoa and cornstarch or flour. Add scalded milk and cook over hot water until thick. Cool. Add vanilla.
Combine sweet potatoes, sugar, margarine, salt and vanilla. Mix well and place in a well-buttered casserole.
Combine the first 7 ingredients in a bowl. Add the corn, pimento, carrots and onions. Toss to blend.
Place chipped beef (no salt) crumbled in bottom of buttered casserole (7 x 11-inch). Wrap bacon around the chicken breasts and sprinkle with pepper. Combine soup, sour cream and cream cheese in a blender or electric mixer. Add mushrooms with spoon and pour over chicken breasts in casserole. Cover with foil and cook at 300° for 2 hours. Remove foil and add Sauterne. Cook for one more hour. Serve over cooked rice. Serves 6.
Melt butter in large pot. Add onions, leeks and mushrooms. Cook until tender, 5 minutes. Add sherry and bay leaf until reduced to a little bit of liquid. Add stock, cook until mushrooms are tender. Add cream, thyme, salt and pepper. Cook gently until reduced. At serving time, remove bay leaf. Ladle soup into individual crocks (heatproof). Spread bread slices with Brie and place over top of soup. Place under broiler until browned. Serve hot!
Mix all together and pour into three 9-inch cake pans. Bake at 350° until done (approximately 25 minutes).
Mix all ingredients together. Pour in a 9 x 13-inch well-greased pan. Bake at 400° until done.
Preheat oven to 350°. Arrange alternately in layers in casserole, saving some cheese and all cracker crumbs for topping. Cook with cover on casserole for 30 to 35 minutes.