HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Blend in flour and cayenne pepper. Cook for 2 to 3 minutes, stirring. Slowly add milk, stirring constantly until smooth and thickened. Stir in cheese and cook until melted. Add salt to taste. Beat 2 tablespoons of hot cheese mix into the yolks. Return yolk-cheese mixture to saucepan and cook over medium heat, stirring constantly for 1 to 2 minutes until thickened. Remove from heat, gently fold in the egg whites. Serve on toast.
Mix all ingredients in large stock pot. Bring to a boil over medium heat. Boil for 20 minutes. Fill cleaned and sterilized jars and seal.
Drain asparagus well. Mash with fork. Combine with remaining ingredients; mix well. Refrigerate over night.
Mix hot water and salt in a bowl for 1 minute (salt will not dissolve, but will reduce in size). Add flour until all water is absorbent. Knead until smooth. If dough is a bit dry, add sprinkle of water. If dough is a bit sticky, add a bit of flour. Add food coloring to make colored dough. Store in airtight containers.
Combine softened cream cheese and salsa. Spread on a flat serving platter. Cover and chill in refrigerator for 2 hours. Just before serving, chop lettuce, tomatoes and black olives. Spread in that order over cheese mixture. Serve with tortilla chips.
Stir well. Pour into shells and bake 15 minutes at 250°. Turn up to 300° until a knife comes out clean.
Mix all ingredients together adding pecans last. Pour into unbaked 10-inch pie shell. Bake at 425° for 12 minutes, then at 350° for 30 minutes.
Cover bottom of cookie sheet pan with rolls. Bake 7 to 8 minutes, at temperature on carton; cool. Mix the cream cheese, Miracle Whip and dressing; spread on rolls. Sprinkle chopped vegetables on dressing. Chill 1 to 2 hours. Cut into small squares. Serve cold.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large (big) bowl. Beat at medium speed (about 650 r.p.m.); maybe should use an electric mixer. Add egg; beat just a little more. Combine (yes, again) the flour, salt and baking soda. Add to creamed mixture at low speed (you guess the r.p.m.'s). Roll this stuff into balls the size of huge marbles. Put on baking sheet; flatten with a nonstick fork (to be invented yet). Bake one cookie sheet at a time for 7 to 8 minutes, or until done. Do not burn; this makes the cookies tastes awful. Cool on a piece of foil less than 4 feet long. Now, eat them.
Mix Bisquick and grated cheese. Add sausage and mix well. Shape into small balls. Place on cookie sheet and bake 15 minutes at 325°.
Cook beef in a large skillet; add bell peppers and onion. Drain. Stir in soup, sliced olives, salsa and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat.
Cook chicken, bay leaf and celery together. When done, cut chicken in cubes. Cook macaroni in chicken broth. Make white sauce with fat, milk and flour. Cut cheese in cubes and add to white sauce. Stir until melted. Add mushrooms, pepper and onion. Combine all and put in large oiled baking dish or 3 small ones. Top with buttered crumbs and bake 30 minutes.
Mix cake mix, melted butter and 2/3 cup evaporated milk. Batter will be very thick. Spread half the batter into greased 9 x 13-inch pans. Bake at 350° for 10 to 15 minutes. Meanwhile, melt caramels in 1/3 cup evaporated milk. Spread over baked layer. Sprinkle with nuts and chocolate chips. Spread remaining batter over all. Sprinkle with additional nuts, if desired. Bake an additional 15 to 20 minutes.
In skillet or wok, saute chicken strips in oil or margarine. Sprinkle with salt and pepper and stir constantly for 3 minutes. Add onion, green pepper and celery. Stir for 2 minutes. Add pineapple.
Combine shortening, sugar, corn syrup, salt and egg. Mix thoroughly. Mix flour and soda and add to shortening-sugar mixture. When all ingredients are completely mixed, form dough into one-inch balls and roll in sugar. Place on greased cookie sheets two inches apart. Bake in a very slow oven at 200° to 250° until light golden brown. Cool slightly before removing with a spatula.
Cream margarine and sugar. Add egg yolks, vanilla, soda, salt and water. Sift in flour. Add buttermilk. Beat egg whites until stiff. Beat into mixture. Bake in three 9-inch layer pans at 350° for 30 to 35 minutes. Turn out. Let cool.
On 1/2 graham cracker, place 1 marshmallow. Microwave until marshmallow swells up. Then clamp on 2 squares of Hershey bar and another 1/2 of graham cracker. Let this cool few seconds and it's ready.
Combine 1/4 cup lukewarm water, yeast and 1 tablespoon sugar; blend well. Add Crisco or oil, sugar, egg, salt, 1 cup lukewarm water and flour. Mix all together. Knead like making biscuits. Let rise for 2 or 2 1/2 hours in a warm place, then work down like you do for biscuits. Cut out; put in greased pan. Let set for about 2 hours. Cook at 375° or 400° until well done.
Drain pineapple; reserve juice. In a large skillet, heat corn oil over medium high heat. Add green pepper, onion and garlic; stir fry for 2 minutes or until crisp tender. Remove from skillet. Stir fry 1/2 of the pork at a time for 3 minutes. Return all the pork to the skillet. In a bowl, stir together the pineapple juice, cornstarch, corn syrup, vinegar, soy sauce and ketchup. Stir this mixture into skillet with pork; add green pepper mixture and pineapple, stirring constantly. Bring to a boil over medium heat; boil 1 minute. Serve over rice.
Beat eggs; add sugar, flour, salt, soda, baking powder, cinnamon, oil and vanilla. Mix well. Add zucchini and nuts. Spray two pans with Pam. Bake at 350° for 40 to 60 minutes. Makes 2 loaves.
Add onions, green pepper and garlic to hot oil in a skillet. Cook over low heat, stirring frequently until tender. Stir in meat. Cook for 5 minutes. Add all remaining ingredients. Place in a greased casserole dish. Bake, covered, at 350° for 1 hour. Yields about 8 servings.
Saute onions, pepper, garlic and mushrooms in butter. Boil spaghetti in broth. Put cheese in spaghetti. After it's cooked, turn burner off. Let cheese melt. Add vegetables and Ro-Tel tomatoes. Bake in a 350° oven in casserole dish for 25 or 30 minutes.
Flour cube steak; brown in small amount of shortening. Place in pan; sprinkle with onion soup. Put drained mushrooms on. Cover with sliced onion. Mix beef gravy with water and pour over onions; do not stir. Cover with foil. Bake in 8 x 13-inch pan at 250° for 3 to 4 hours.
Poke holes in crusts with a fork to keep from puffing up while baking. Bake at 350° until crusts are lightly browned. Set aside.
Drain fruit cocktail and pineapple. Add the ingredients in roasting pan. Cover. Bake at 350° for 45 minutes. Uncover and bake 15 minutes until chicken browns.
Cook asparagus as directed. Combine soup and milk, stirring until blended. Layer 1/2 each of water chestnuts, asparagus, soup mixture and cheese. Repeat layers until finished. Bake at 325° for 20 minutes.
Cook bacon first. Keep fat to cook your onions in. Wash and drain your cabbage. Put in your onions and tomatoes and bring to boil. Then put in drained cabbage and seasoning. Turn down and simmer until done to your taste.
Melt oleo with baking chocolate. Combine with other ingredients. Bake at 350° in greased pan until done.
Mix milk and pudding together in a medium size bowl. Stir in Cool Whip. Line a 9 x 13-inch pan with the whole graham crackers. Pour 1/2 of the pudding mixture on first layer of graham crackers. Add another layer of graham crackers and pour the rest of the pudding mixture on top. Spread chocolate frosting on the last layer of graham crackers, then put them on top of pudding. Refrigerate.
Combine all ingredients except butter; mix well. Spoon into a lightly greased small casserole dish and dot with butter. Bake at 425° for 25 to 30 minutes. Yields 2 servings.
Brown ground beef and drain fat. Add 1 1/2 packages taco seasoning mix and water according to directions on seasoning mix. Simmer according to seasoning mix directions.
Preheat oven to 325°. Place all ingredients in saucepan and bring to boil. Cook about 8 minutes. Pour into casserole and bake for 1 hour.
Over medium heat, melt marshmallows and butter together. Stir in vanilla and food coloring. Fold in corn flakes and mix well. Drop by tablespoons on waxed paper. Working quickly with buttered fingers, form into little wreaths. Decorate with candies. They will firm up as they cool. Makes about 24.
Mix ingredients in order and bake in a greased and floured pan at 350° for 1 hour.
First 3 ingredients are ground up with food chopper. Add pimentos, pepper and salad dressing, then mix well. Double the recipe for larger amount or for party sandwiches. Make ahead for extra seasoned taste and keep refrigerated.
In a gallon jar, mix vinegar, water and celery seed. Add juice from beets and peppers. Layer beets, onions, eggs and peppers. Age 10 days in refrigerator, then they are ready for eating.
Brown sausage in pan and pour off grease. Add chopped onion, garlic, celery and green pepper to sausage and simmer until tender. Wash rice and add to mixture in baking dish. Stir in soups. Bake 1 1/2 hours at 350°. Stir occasionally. Serves 6.
Slice bacon and fry until crisp. Add onion and apple and cook until done. Add sauerkraut; top with smoked sausage. Simmer for 15 minutes. Prepare mashed potatoes. Just before serving, drain liquid off sauerkraut mixture. Remove sausage and add mashed potatoes to mixture. Mix well and serve with sausage.
Cut cake horizontally into 3 layers. Crush 1 1/2 cups of the strawberries. Add sugar to cream cheese, beating until smooth. Fold in whipped topping. Fold in crushed berries. Fill and frost cake. Garnish with reserved berries. Chill.
Mix all ingredients together. Cover with 4 cups water. Bring to a boil. Reduce heat, cover with lid and simmer for about 1 hour. I usually double this recipe.
Mix in blender and serve over tossed salad greens. Can be stored indefinitely in refrigerator.
Heat oil until hot and add flour; cook until light brown (peanut color). Add all seasonings and cook until tender and then add puree, then water. Cook 20 minutes (cook in Magnalite). Stir with wooden spoon. Do not cover it and don't let it boil. Add crawfish; cook 10 to 15 minutes longer and add parsley. Serve over rice.
Mix in order given. Bake in greased 9 x 13-inch pan at 350° for about an hour. Test for doneness.
Heat oil in large Dutch oven. Add beef, onion and garlic; cook over high heat, stirring to break up large pieces until beef loses its pink color. Add remaining ingredients, bring to boil; reduce heat. Cover and, stirring occasionally, simmer 1 1/2 hours until meat is tender and flavors have blended.
Cook broccoli with onions following package directions; drain. Mix entire contents of Stove Top ingredients with all (well). Make into balls. Bake on a greased cookie sheet at 350° for 15 minutes.
Mix cornstarch and liquid in top of double boiler; heat over hot water until thick and clear. Beat egg yolk until thick and lemon-colored; add hot liquid to egg. Return to double boiler and cook until thick. Cool. Add to whipped cream. Stir in drained fruit cocktail; put in freezing trays and freeze. Cut 3 squares for each serving; serve on lettuce.
Saute the green onions in butter until soft. Add cream and seasonings. Bring to a boil and let simmer 5 to 8 minutes or until thickened. Add crawfish tails and simmer over low heat for 5 minutes. Add cooked pasta and heat through.
Note: If any verse uses two or more foods, use the first one mentioned. When you have found all the ingredients in the Bible reference, write them out and put them together.
Put dry ingredients together in bowl and mix with wire whip. Add to other ingredients you have mixed together. Dip tops in granulated sugar. Place 2 1/2 inches apart on greased cookie sheet. Bake at 350° for 11 minutes. Makes 3 dozen. Do not overbake.
Mix sugar, salt and mustard; add onion and small amount of vinegar. Use mixer. Add oil gradually, then remainder of vinegar. Add celery seed last. Beat until thick. Makes one pint. Store in refrigerator.
Saute onion and green pepper in oil. Add the zucchini and sausage. Add remaining ingredients and simmer 20 to 30 minutes.
Put ingredients in a 2-quart dish or bean pot. It may be topped with bacon strips, if desired. Bake for 1 hour. Serves 8.
In skillet, melt 1/2 cup margarine. Add broccoli and onion. Saute in margarine. Add cream of mushroom soup, Velveeta cheese and milk. Blend well and remove from heat. Cook rice. Add all together. Place in baking dish. Top with slivered almonds. Bake at 350° for 30 minutes.
Cream together shortening, sugar, eggs, peanut butter and brown sugar. Add flour, soda, baking powder and salt. Chill dough. Roll into balls; flatten with fork. Bake at 375° for 10 to 12 minutes.
Heat in a large skillet the olive oil and onions. Saute for 3 minutes, then reduce the heat to low. Cook and cover for 5 minutes to "sweat" the onions down. Remove the lid and finish sauteing the onions until tender. Do not brown too much. Stir in the yogurt and warm a minute until smooth. Stir in parsley, sesame oil and salt and pepper to taste.
Boil the chicken with seasoning, using celery tops and parsley if you have some on hand. Strain broth and use in preparing the cooked rice. It adds flavor to your dish rather than using water. Mix all ingredients and place in buttered casserole or pan. Cover entire top with crushed potato chips. Sprinkle with paprika. Bake in 375° oven for approximately 30 minutes. Serves 8.
Make sauce with butter and cheese in microwave. Put all ingredients in crock-pot. Stir. Cook on low 5 to 6 hours.
Put sliced rhubarb in a deep dish pie crust. Mix rest of ingredients. Pour over rhubarb. Cook until set at 350°. Cover with beaten egg whites. Brown in oven.
Butter an 8-inch square pan and set aside. Melt butter and chocolate together over low heat in a heavy, medium-size pan. Stir in corn syrup, water and vanilla. Remove from heat and immediately stir in sugar and nuts or marshmallows. The mixture will be quite stiff. Pack into prepared pan. Cool and cut into squares. Makes 1 3/4 pounds.
Slice squash and cook until tender; drain. Arrange a layer of squash in buttered casserole. Add 1/2 can soup. Add another layer of squash and remaining soup. Mix bread crumbs in melted butter and arrange on top. Bake at 350° for 40 to 50 minutes.
Combine 1 tablespoon cheese, low-fat yogurt, horseradish, mustard, lemon juice and margarine. Spread evenly on one side of fillets. Place fillets, coated side up, on a rack coated with cooking spray. Place rack in broiler pan. Sprinkle with remaining cheese. Broil 6-inches from heat (with electric oven door partially opened) 18 minutes or until golden and fish flakes easily when tested with a fork. Yields 8 servings (127 calories, 2.4 g fat).
Add vegetables and ham to the chicken broth. Add parsley flakes. Cook until done. Add 3 cups of milk, salt, pepper and all-purpose seasoning. Thicken with a paste made with flour and milk; when adding thickening, do not have soup boiling. Simmer.
Cream shortening and sugar. Add egg, corn syrup and molasses. Mix dry ingredients. Roll into small balls and roll in sugar. Put on ungreased cookie sheet and bake at 350° for 10 minutes.
Cook hamburger, onion and peppers together. Drain grease. Add soup, pizza sauce, oregano, Parmesan cheese and noodles to hamburger mixture. Pour into 13 1/2 x 8 3/4 x 1 3/4-inch casserole dish. Top with pepperoni slices. Add Mozzarella cheese to top. Bake at 350° for 30 minutes.
Follow directions on pudding box. Line bottom of oblong pan with graham crackers. Pour chocolate pudding onto lined graham crackers. Put a layer of graham crackers on top of chocolate pudding. Pour vanilla pudding onto graham crackers. Crumble remaining crackers very fine. Cover top of vanilla pudding. Let set about 1 hour. Decorate with cherries. Cover with Saran Wrap and refrigerate overnight.
Mix all ingredients except oil in the order given. Add oil gradually, stirring until well blended. Remove garlic before serving. Excellent on green salad, avocado and celery or thick slices of tomato. Makes 1 1/4 cups.
In a mixing bowl, cream margarine and sugar. Add eggs one at a time, beating after each addition. Blend in flour and vanilla; stir in buttermilk and vanilla. Pour into pie shell and bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in refrigerator. Yields 8 servings.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan sides and bottom. Bring water to a boil in a small saucepan. Pour the water over the dates in a large mixing bowl. Add the margarine and brown sugar; blend well. Stir in the egg, butter and milk.
Combine cocoa and sugar in mixing bowl. Slowly stir in milk. Add eggs, one at a time, beating well after each addition. Stir in bread and vanilla.
Place sausages in skillet; brown on all sides. Remove sausages from skillet. Add onions and beans to pan drippings. Cook over moderate heat, stirring, until onions are transparent. Add basil, savory, salt, pepper, consomme, mushrooms and potatoes; mix well. Return sausages to skillet. Bring to boil; reduce heat and simmer, covered, for about 30 minutes, or until beans and potatoes are done. Liquid can be thickened with cornstarch, if desired. Serves 6.
Mix well; pour on top of chicken ingredients. Bake for 35 to 40 minutes at 450°.
Saut onions and celery in butter or oleo. Then add all other ingredients and place in 8 x 10 dish.
Preheat oven to 275°. Beat egg whites with vinegar, vanilla and salt until soft peaks form. Add sugar slowly. Fold in pecans. Cover cookie sheets with brown paper. Drop by teaspoon and bake at 275° for 30 to 40 minutes until crisp and very slightly browned. Cool and remove from cookie sheets. Yield: 48.
Put all ingredients in bowl; mix with spoon until all is mixed well. Put into greased 9 x 13-inch pan (no flour). Bake at 350° for 40 to 45 minutes. Cool before icing.
Cook beef & onions together until brown & cooked through, drain fat. Toss all ingredients together with Salad dressings.
Cream the first 5 ingredients together. Add baking soda dissolved in hot water. Stir in flour (may need to add rest with hands). Roll dough in 4 balls, taking one ball at a time. Roll into flat surface to about 1/2-inch thick. Cut with cutters. Bake at 350° for 10 to 12 minutes.
Peel, slice and fry potatoes in oil. Remove and drain. In skillet, pour out all oil except 2 to 3 tablespoons, enough to saute onion and pepper together. Then, add potatoes and tomato. Stir well. Cook until sauce is absorbed by potatoes.
Heat oven to 400°. Combine the oil, cumin, cayenne pepper and 1/4 teaspoon of salt. Split the pitas in half. Brush the cut side of each half with flavored oil. Stack the pitas and cut them in quarters. Spread them on a baking sheet in a single layer and bake until golden brown, about 10 minutes. Transfer to a rack and cool. Makes 32 Pita Crisps.
Brown hamburger; drain. Combine rice, tomato sauce, hamburger and green beans. Pour into a 13 x 9 x 2-inch pan. Top with Mozzarella cheese. Bake at 425° for 15 minutes or until cheese is bubbling; serve.
Combine all ingredients in large heavy skillet and cover. Simmer until cabbage is tender and most of the liquid has evaporated.
Combine cream cheese, bacon and pepper. Cut stems off the mushrooms and fill with cream cheese mixture. Bake for 20 minutes at 350°.
Mix sugar with 1 quart warm water to dissolve. Add the other 3 quarts water. Pour all juices in and mix. Add any color of food color of choice, if desired. Add sherbet in as you desire.
Combine sour cream, chili sauce, pickle relish, oil, green onions, celery and hard-cooked egg. Stir with fork to blend. Cover. Refrigerate until ready to use. Stir again just before serving. Makes 3 cups, 1 tablespoon has 15 calories and 1 gram fat.
In large bowl, beat sugar, powdered sugar, butter and oil until light and fluffy. Add lemon peel, lemon juice and egg; blend well. Stir in flour, cream of tartar, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Brown meat in shortening in skillet. Add remaining ingredients. Simmer 15 to 20 minutes. Add more juice, if needed, for a moist mixture. Spoon onto split hamburger buns and serve hot.
Season steaks with garlic powder and flour. Brown in hot oil (enough oil to cover bottom of pan). Place steaks in bottom of casserole dish; top with potatoes. Add soup and mushrooms. Cover and bake at 250° for 2 1/2 hours.
Pour boiling water over raisins. Stir in soda then cool. Combine sugar, butter and egg. Sift together flour, baking powder and salt. Add to egg mixture. Stir in raisins and nuts. Pour into greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour.
Mix vegetables. Cover with water in soup pot; cook until tender. Mash as you desire with old-fashioned potato masher. Set aside.
Brown chicken breasts in frying pan. Mix 1 can of broccoli soup with 1 can of milk. Put in frying pan. Cook over low heat for 30 minutes.
Combine sugar, milk, butter and salt in a saucepan. Stir and bring to a boil, then boil one minute longer. Remove from heat. Add vanilla and peanut butter; stir until smooth. Add oats and mix well. Cool slightly and drop by tablespoon onto waxed paper. Yield: 4 dozen.
Mix milk, sugar and butter in saucepan and cook on medium heat until hot, but not boiling. Beat eggs until thick. Add vanilla. Pour milk mixture over eggs, beating to mix well. Bake at 350° for 25 to 30 minutes. Take out of oven before it gets done in the center as it will finish cooking while cooling.
In large saucepan, cook ground beef and sliced onion over moderate heat, stirring occasionally until beef is brown and onion tender (10 minutes). Stir in broth, stewed tomatoes, mixed vegetables, corn and basil. Season with salt and pepper. Cover and bring to boil over high heat. Reduce heat to low; simmer until veggies are tender (10 to 15 minutes). Contains 5 grams fat per serving.
Saute mushrooms in 2 tablespoons butter. Line greased 9-inch square pan with spinach (defrosted and pressed dry). Mix salt, butter and onion and sprinkle over spinach. Sprinkle on 1/2 of the cheese, then add mushrooms. Sprinkle with garlic salt and add second half of the cheese. Bake at 350° for 25 to 30 minutes. Double recipe for 9 x 13-inch pan.
Combine the cornmeal and salt in a bowl. Pour in the boiling water and beat until the mixture is smooth. Shape the mixture into round balls and flatten into cakes about 1/2 inch thick. Lightly cover hot griddle with oil and cook corn pones until golden on each side.
Chop fine and saute onion, green pepper, garlic, tomato sauce and hamburger meat; drain very good (if you fry). Mix flour, salt, Crisco, sugar and baking powder with 1/2 cup ice water (spoon and fork); knead it out and cut into little balls. Flatten out; put meat mixture in center of dough pieces. Fold over dough and press to seal edges. Deep fry.
Combine butter and cheese until well blended. Add flour and salt and shape into eight balls. Wrap in plastic and chill 2 hours. Roll each ball of dough into 8-inch circle. Cut into 8 wedges. Combine nuts, sugar and cinnamon. Sprinkle over each wedge. Roll wedges into crescents. Bake at 350° for 12 minutes. Dust warm cookies with powdered sugar.
Saute meats, onion, pepper and salt and pepper to taste. Add all ingredients except noodles and cheese. Cook noodles according to package directions and drain. Layer mixture with noodles and top with large portion of cheese. Bake in covered casserole dish for 45 minutes at 350° in a 12 x 10 x 2-inch dish. Uncover and cook for 10 more minutes.
Shake meat tenderizer (thick) on both sides of a pot roast and place in refrigerator overnight. Poke meat with fork after shaking on the tenderizer.
Substitute applesauce for liquid called for on cake mix package and measure additional 1/4 c. Mix cake as package directs, adding extra 1/4 c. applesauce in the first mixing. Stir in walnuts and bake as per package instructions.
Dissolve the lemon jello in the boiling water. When cool, add the vinegar and the salt. As it begins to set, fold in the flaked salmon, the celery and the mayonnaise. Chill until firm and serve on crisp lettuce. May be garnished with more dressing, radish roses and paprika.