HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat saute pan; add olive oil along with garlic and thinly diced onion. Saute until onion is transparent. Add mushrooms; saute for 1 to 2 minutes, then season with salt to taste. Cover and continue cooking 3 to 5 minutes. Add wine and lemon juice; cover and simmer for 1 minute. Serve and enjoy.
Combine all ingredients in a bowl and mix well. Pour into pie dish. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Use a 9 1/2 x 2-inch scalloped foil pan or a 9 1/2 x 1 1/2-inch pie plate.
Cream margarine and sugar. Add egg and mashed bananas. Sift flour, soda, baking powder and salt. Add to creamed mixture alternately with buttermilk. Add vanilla. Pour into loaf pan and bake 1 hour at 350°.
Wash beets. Leave 1 inch of stem and top root to prevent bleeding. Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into jars, leaving 1/2 inch head space. Remove cinnamon from liquid. Pour boiling hot liquid over beets. Adjust lids. Process 30 minutes in boiling water bath. Makes about 6 pints.
Slice pickles and cover with ice; when it melts (about 5 hours), drain. Mix sugar, vinegar and pickling spices. Pour over pickles. Let stand for 3 days, stirring every day. (Do not cover.) Put in jars on the third day.
Saute onion and broccoli in butter until tender; add to rice. Also add celery and mushroom soups, mushrooms and chicken. (Cut chicken into bite size.) Blend all the above and add Cheez Whiz. Mix well. Cover with foil and bake at 250° (stir often to spread cheese) until hot. Can be mixed day before. Ready for oven.
Mix all ingredients together well. Place in cake pan. Top with morsels and walnuts. Bake at 375° for 30 minutes.
Prepare cake by package directions and spoon into a 9 x 13-inch pan. Bake at 350°. Remove and punch holes all over the surface of the cake with toothpick.
Place spaghetti and chicken in baking dish. Combine milk, salt, pepper, soup and butter. Mix together well. Pour over spaghetti. Top with cheese. Bake at 375° for 30 minutes. Makes 6 servings.
Mix cake mix, eggs, mandarin oranges and Crisco oil together. Bake in layer pans. Let cool thoroughly. Take Dream Whip or Cool Whip. Add vanilla pudding mix. Stir in crushed pineapple. Spread on cake. Place in refrigerator for a while before cutting. This is a cool, light dessert that is delicious.
Beat butter/margarine and sugars until light and fluffy. Blend in eggs and vanilla. Add combined flour, baking soda and cinnamon. Mix well. Stir in oats. Drop rounded teaspoonfuls of dough onto ungreased cookie sheet. Indent center. Fill each with 1/4 teaspoon preserves. Bake at 375° for 8 to 10 minutes or until golden brown. Let stand 2 minutes before removing from cookie sheet. Makes about 4 1/2 dozen cookies.
Mix all ingredients well. Store in a covered jar in the refrigerator. Will keep 2 or 3 weeks.
Mix all ingredients. Drop by teaspoons on a greased cookie sheet. Bake at 350° for 10 minutes.
In a large bowl, add 1/2 cup of water, yeast and sugar. Set for 5 minutes. Add warm milk and lukewarm shortening. Add eggs, flour and salt. Make a stiff dough. Let rise for 1 1/2 hours. Punch down and form into 4 loaves. Let rise for 30 minutes. Bake at 350° for 35 minutes.
Stir flour, 2 tablespoons sugar, baking powder, and salt in a medium bowl. Stir in milk and 3 tablespoons melted oleo until dough forms. Turn out onto a lightly floured surface. Knead 10 times. Pat with hands into a 9 x 5-inch rectangle. Using a pastry brush, brush rest of oleo on top. Sprinkle with 3 tablespoons sugar that was mixed with the cinnamon. Roll dough up tightly. Pinch edges to seal. Cut into 4 equal parts. Place cut sides on a greased cookie sheet. Bake at 425° for 8 to 10 minutes, until golden brown.
Put egg whites and strawberries in blender; blend thoroughly. Pour in sherbet dishes and place in freezer until ready to serve. Makes 4 to 5 servings. Some good. Try it.
Mix all ingredients together in a baking dish. Bake at 350° for 1 hour.
Boil carrots, zucchini and broccoli, 5 to 7 minutes or until desired tenderness. Drain.
Blend dry cake mix, water, vanilla extract and egg. Work in nuts with your hands. Shape into 2 inch rolls. Wrap in wax paper and chill thoroughly in refrigerator or freezer.
Combine beans and mushroom soup in casserole, using bean juice for liquid. Sprinkle onion rings on top. Bake at 350° for 45 minutes.
In saucepan, combine first 5 ingredients. Bring to boiling. Place pears and orange slices in 1 1/2-quart casserole. Pour cranberry mixture over fruit. Cover. Bake at 350° for 40 minutes or until pears are tender. Serve warm. Makes 6 servings.
Combine all, blending well. Pour into greased 13 x 9-inch pan. Freeze. Take out of freezer 15 minutes before serving.
Beat together. Chill at least 12 hours. Makes 2 cups. Keeps 2 weeks in the refrigerator. Contains 20 calories per tablespoon.
Place chicken in casserole in 1 layer. Mix remaining ingredients and pour over chicken. Marinate in refrigerator for 1 1/2 hours. Bake, uncovered, at 350° for 1 1/2 hours.
Mix 1/4 cup of soup with other ingredients. Add a little water, if needed. Form balls and put into peppers. Additional balls can be put between peppers. Pour remaining soup and 1 can of water over peppers. Bring to a boil. Reduce heat to barely boiling. Cover and cook 1 hour.
To a cup of heated pear syrup, add lime jello. When dissolved, add in cream cheese, mashing and dissolving as much as possible. Then add the mayonnaise and mashed pears. When gelatin mixture is slightly cooled, add Cool Whip and refrigerate.
Cook mostaccioli; drain. Place spinach on paper towel; squeeze until barely moist. Coat large nonstick skillet with spray; add oil. Place over medium heat until hot. Add onion and garlic; saute until tender. Add chicken; cook until chicken loses its pink color, stirring constantly. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in bowl. Stir well. Spoon into a 13 x 9 x 2-inch baking dish coated with spray. Sprinkle with remaining 1/4 cup cheese. Bake at 350° for 20 minutes.
Combine marshmallows and orange juice. Let stand until marshmallows are soft. Add apple, banana and lemon juice. Beat until light. Carefully fold in sweetened whipped cream. Pile lightly in stemmed glasses. Garnish with candied cherries. Yields 6 servings.
Thaw spinach and squeeze out water. Mix soup mix, sour cream, mayonnaise, chopped onion and spinach. Refrigerate several hours before serving. Delicious with fresh vegetables.
Cook the vermicelli. When almost cooked, add zucchini until it's all cooked. Drain them. Heat the oil in skillet. Add garlic. Saute until golden. Add the rest of garlic, oil, Parmesan cheese, lemon juice, salt and pepper. Makes 4 servings.
On a sheet of wax paper, stir together flour, baking soda and spices. In a large bowl, cream the butter, brown sugar and granulated sugar. Beat in until blended the eggs, milk and vanilla. Add the flour mixture and mix well. Stir in the oats, raisins and walnuts. Drop by rounded tablespoonfuls, well apart, onto ungreased cookie sheets. Bake in a preheated 375° oven for 10 to 12 minutes. With a wide spatula, remove to wire racks to cool. Makes about 3 1/2 dozen cookies.
Drain and remove center bone from salmon. Break up thoroughly. Mix in onion, toasted crumbs, seasonings to taste, egg and honey Dijon. Form small to medium patties. Coat with corn meal. Skillet brown patties in vegetable oil. Makes about 8 medium cakes. Great with pasta.
Spread Bean Dip in bottom of 9x12 pan, Mix mayo, sour cream and taco mix and pour evenly over bean dip. Add Shredded lettuce on top of sour cream mixture, sprinkle chopped tomato, then add cheese. Add sliced olives.
Combine egg yolks, salt and milk; mix well. Place over low heat, stirring constantly, until warm. Combine sugar and flour, mixing well. Gradually add to milk mixture, stirring constantly. Cook over low heat, stirring constantly, until thickened. Remove from heat; stir in vanilla and coconut.
Mix cake mix with milk and shortening. Put 1/2 of mixture in a 15 x 10 x 3/4-inch cookie sheet. Bake 8 minutes at 350°.
Bake at 350° for 30 minutes in layers or 1 hour in tube pan.
Grease 9 x 13 x 2-inch baking pan. In a small mixing bowl, stir together flour, cornstarch and salt. Set aside. Beat butter, sugar and brown sugar until creamy. Stir in eggs, one at a time. Stir in chocolate and vanilla. Blend with flour mixture. Fold in 1/2 cup preserves and pour mixture into pan. Bake in oven at 350° for 35 to 40 minutes or until brownies spring back when lightly touched in center. Cool on wire rack for 10 minutes. Spread with 1/3 cup of preserves. Pour chocolate glaze over top. Cool completely before cutting into wedges. Top with raspberries.
Brown beef and onion in skillet and then drain. Combine all ingredients in slow cooker. Cover and cook on low for 4 hours or until ingredients are heated through. Serve with cheese, sour cream and tortilla chips. Great for a crowd.
Mix all ingredients together in a container. Fill remainder of container with water. Add food coloring, if desired.
Mix yeast with 1/2 cup warm water; set aside. Combine dry milk and add 1 1/2 cups warm water, sugar and shortening. Stir well. Add yeast and stir. Add enough flour to make like paste. Let rise 45 minutes. Then add salt and enough flour to make dough. Roll out, cut and let rise 1 hour or more. Bake at 425° until brown. Brush with butter.
Preheat oven to 300°. In 8 or 9-inch cake pan, combine pecans with the melted butter. Toast in oven for 30 minutes, stirring occasionally. Add salt, soy sauce and hot pepper sauce; toss. Makes 2 cups.
Cut off top of bread loaf and scoop out inside, leaving about 3/4-inch thick shell. Cube removed bread; set aside. Mix rest of ingredients. Fill shell. Put top on and wrap in foil. Bake at 350° for 30 minutes. Use cubes to dip; also good with crackers.
Melt butter or margarine in saucepan. Blend in flour to make a smooth paste. Add milk and salt. Cook, stirring constantly over medium heat, until thick and smooth.
Mix all together except 7-Up. Just before serving, add 7-Up. Good to use for weddings and showers because of Kool-Aid. Goes with whatever color you need.
Cook pecans, butter, and Dr. Pepper in saucepan, stirring frequently until all liquid is evaporated. Place on baking sheet; sprinkle lightly with curry powder. Roast at 300 degrees about 30 minutes or until crisp.
If desired, the shrimp may be butterflied. In a shallow 2-quart heat resistant, nonmetallic baking dish, place butter, parsley flakes, lemon juice, garlic and salt to taste. Heat, uncovered, on full power for 2 minutes. Add shrimp; stir to coat well. Sprinkle with paprika. Heat, uncovered, on full power for 6 minutes. Stir shrimp occasionally. Cook just until shrimp are pink and tender.
Cook peaches and sugar 15 to 20 minutes, stirring often. For thicker preserves cook until desired thickness. Remove from heat; add spices. You may use more or less spices. Overripe peaches work best.
Add salt and pepper to 1 cup flour. Toss meat until coated. Heat oil in large Dutch oven. Add meat and brown. Pour onion on meat and saute 5 minutes. Cover with water and add salt, pepper and bouillon. Bring to boil. Simmer 2 1/2 hours until tender. Add carrots. Cook 15 minutes. Add potatoes; cook until tender. Mix 6 cups Bisquick with milk as directed. Drop on simmering stew by spoonful. Cook 20 minutes, uncovered, then 15 minutes, covered, until dumplings are set and done.
Heat water and beans to boiling in Dutch oven; boil for 2 minutes. Remove from heat. Cover; let stand 1 hour. Add onion, tomato sauce, celery, garlic, meat, bouillon and salt to beans. Cover and simmer until beans are tender, about 2 hours (do not boil). Stir pasta into soup. Simmer until pasta is tender, about 10 to 15 minutes. Sprinkle with cheese when serving. Good with fresh Italian bread. Serves 5.
Mix all ingredients together. Pour into 2-quart casserole and bake at 300° for 35 to 45 minutes.
Mix all ingredients into a large heaping bowl! Put into pan and cook for a while. Eat! Or, drain beans and pineapple and mix together. Add brown sugar, onion and salt and mix together. Add liquid smoke, molasses, mustard and barbecue sauce; mix together. Saute sausage and drain. Mix sausage and other ingredients. Place mix into baking pan and bake at 425° for at least 1 hour.
Saute onion and bell pepper in butter. Add steamed broccoli to rice. Add soup to Cheez Whiz and mix; heat until bubbly. Layer mixture of broccoli and rice. Top with soup and cheese mixture. Bake 30 minutes at 350°.
Cook sausage and drain. Layer sausage, bread cubes and cheese. Mix eggs, milk and mustard. Pour over sausage mixture. Cover with Saran Wrap. Refrigerate overnight. Bake at 350° for 40 to 50 minutes. Serves 6.
Mix all ingredients together, except parsley. Chill. Serve chilled in a bowl sitting in a larger bowl of ice cubes. Garnish.
Put in 9 x 13-inch baking dish apples. Combine white sugar, flour, cinnamon and salt. Mix ingredients and spread over apples. Mix flour, oats, brown sugar, baking powder and melted butter. Combine and sprinkle over apple mixture. Bake 40 minutes at 350°. Top with ice cream or whipped cream.
Cream Crisco and sugar. Add egg and vanilla. Work in 2 1/2 cups flour. Pinch off dough and make small balls. Dough will be sticky, so roll it in 1/2 cup flour. Mash flat on cookie sheet and bake at 300° until golden brown.
Melt chocolate chips, vanilla, milk and margarine in microwave until melted. Put nuts and marshmallows in large pan. Pour mixture over this and mix well.
Beat together margarine, peanut butter and sugars until light and fluffy. Blend in eggs. Add flour and soda. Mix well. Stir in candies. Drop dough onto greased cookie sheet. Press 3 to 4 additional candies into each cookie. Bake at 350° for 11 to 13 minutes.
Heat oven to 375°. Combine first four ingredients in medium bowl; set aside, stirring occasionally. In large bowl beat together margarine and sugar. Add combined flour, oats, and 1/2 teaspoon apple pie spice. Beat until crumbly. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture onto bottom of 13 x 9-inch baking pan. Bake 15 minutes. Spread fruit evenly over crust to within 1/4 inch of edge. Combine nuts and reserved oat mixture; sprinkle evenly over fruit. Pat down lightly. Bake 16 to 20 minutes or until golden brown. Cool completely; cut into bars. Store loosely covered. Yields 32 bars.
Combine egg yolks and milk in a saucepan. Cook over medium heat until mixture coats a metal spoon. Let cool. Beat egg whites until soft peaks form. Add the egg custard mixture, vanilla flavoring and Equal sweetener. Mix lightly. Cover and chill. Pour into serving cups and sprinkle with nutmeg. Makes 8 1/2 cups.
Melt margarine and grease the sides of 9 x 9 baking dish. lay fruit on melted margarine. Pour batter over fruit and bake for 20-45 minutes at 375°.
Boil shrimp with the seafood seasoning to taste for 12 minutes. Let soak in same water for 1/2 hour. Peel shrimp.
Place meat in enough water to cover and simmer until tender. Fresh meat will need 1 1/2 teaspoons salt. Wash turnip leaves several times; remove stems and cook in meat stock for 1 hour or until tender. Turnip roots may be added during last 30 minutes of cooking. Just peel and slice.
Stir together in a heavy 2 1/2 to 3-quart saucepan, sugar, margarine and milk. Bring to full boil, stirring constantly. Boil for five minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add other remaining ingredients; mix until well blended. Pour into a greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Cook zucchini slices in water. Use part of water in casserole. Break up bread. Mix together and bake at 350° until done. Add more grated cheese 3/4 cup and let melt.
Buy pizza crust at the Farmer's Market, Bun Basket or make your own.
Place sugar, corn syrup, water, salt and peanuts in dish. Cook on High for 13 to 15 minutes or until syrup separates into threads. This is hard crack stage (300°) on candy thermometer. Check temperature with thermometer several times during the last few minutes. (Don't leave thermometer in while cooking.) Stir in butter, baking soda and vanilla just until light and bubbly. Pour on buttered cookie sheet. Let cool, then break into pieces.
Combine sugar, cornstarch and salt in pan. Add water and 2 cups berries. Cook, stirring constantly, until mixture is thick and clear. Remove from heat. Stir in butter and lemon juice. Cool. Mix in 2 cups uncooked berries. Pout into 9-inch baked shell. Top with whipped cream.
Mix first 4 ingredients; melt butter, cube bread and saute in butter. Grease 9 x 13-inch casserole dish. Divide vegetables and bread mixture. Put in layer of vegetables, then layer of bread. Top with 1/2 of cheese and repeat. Mix 2 soups and pour over. Cover and bake 40 minutes at 350°.
Cream first 4 ingredients. Add hot water, flour, soda and vanilla. Mix M&M's with a spoon. Drop onto a greased cookie sheet and bake in a 350° to 375° oven for 10 to 12 minutes.
Spread on 1 1/2 pounds beef round steak. (First, bone steak and pound flour into both sides; brush off excess flour.) Roll up and tie securely. Brown on all sides in a little hot fat in large heavy utensil. Add 1/2 cup hot water. Cover; cook 1 1/2 hours in 350° oven. Uncover and cook 1/2 hour longer. Add thickening to juices in utensil for gravy.
Combine first 5 ingredients in a large bowl. Make a well in the center of mixture. Combine milk, butter, eggs and vanilla; add to dry ingredients, stirring just until moistened.
Sift together flour, baking powder, soda and salt; add remaining ingredients and mix well. Bake at 350° for 1/2 hour, then at 325° for 1/2 hour. Place a pan of water in the oven. Makes one loaf.
In a large bowl, combine sugar and flour. Add rhubarb and strawberries, tossing lightly. Let stand 30 minutes. Place mixture into pie crust, mounding in center. Dot with butter. Bake at 400° for 50 minutes or until filling bubbles.
Combine sugar, cream, butter and cocoa in saucepan. Stir until blended. Bring to full boil for 1 1/2 minutes. Remove from heat. Pour into large bowl. Combine peanut butter and marshmallow. Whip at high speed with electric mixer until creamy smooth. Pour in buttered pan.
First brown hamburger meat in skillet. Then add ketchup, mustard, Showboat beans, onion bits barbecue sauce and Sassy Jones barbecue sauce. Let simmer, then add Tabasco sauce, brown sugar and honey. Sprinkle with salt and black pepper. Cook until done.
Cream together the cream cheese, mayonnaise and lemon juice. Stir in tuna fish. Serve with raw vegetables as a dip or spread on fresh bagels for a tasty snack.
Pour dry jello over drained fruit. Mix well and add remaining ingredients. Chill for 2 hours before serving.
Mix all ingredients together. Reserve 1/2 of the red pepper for garnish. Refrigerate until ready to use.
Brown meat and onion in medium saucepan. Remove from heat. Blend beans in blender until smooth. Add tomato sauce and hot sauce to hamburger. Heat and serve over crushed chips. Add cheese, salad and sour cream (if desired).
In large saucepan mix together sugar, cocoa and salt. Add milk and butter and cook over medium-high heat until mixture comes to a rolling boil stirring constantly. Continue cooking and stirring for 2 minutes. Remove from heat and stir in vanilla and then quick oats. Drop only wax paper or tin foil by teaspoon.
Peel cucumbers and cut them in half lengthwise into halves. With a small spoon, scrape the seeds out of each half, leaving hollow, boat-like shells. Cut the cucumbers crosswise into 1/4-inch slices.
Grease Bundt pan. Put pecans in bottom of pan. Mix remaining ingredients and pour in pan. Bake at 350° until done, about 1 hour.
Cut shortening into flour and salt using a fork or pastry cutter until it resembles small peas. Add cold water just until a ball forms. Let dough rest while you make filling.
Mix butter, cream and flour thoroughly. Chill 1 hour. Heat oven to 375°. Roll dough 1/8-inch thick on lightly floured board. Cut into 1 1/2-inch round cookies. Coat both sides of cookie with sugar (granulated). Bake on ungreased cookie sheet. Prick cookie in 4 places with fork. Bake 7 to 9 minutes until slightly puffy.
Mix all ingredients together. Bake 1 hour at 350°. Stir twice while baking.
Mix ingredients well together. Store in airtight container. Use 3 teaspoons to 1 cup boiling water.
Combine flour, salt, pepper and curry powder. Dredge meat in seasoned flour. Brown in shortening. Pour off drippings. Add water, honey, soy sauce and ginger. Cover tightly and cook slowly for 3 to 3 1/2 hours at 325° or until meat is tender. Add 3/4 cup water to cooking liquid; add 1/4 cup flour to make gravy.
Sift together sugar, flour, soda, cinnamon and salt. Mix well. Add oil, vanilla and eggs. Mix well. This mixture will be very stiff. Add pineapple, carrots and pecans. Pour in a greased loaf or tube cake pan. Bake in a 350° oven for 1 hour or until good and brown.
Brown chicken in frying pan coated with cooking spray. Put chicken in square glass pan sprayed with cooking spray and top with soup. Top with Italian seasoning and seasoned salt (Lawry's or any extra Market Day seasoned salt that is lying around). Count to ten when sprinkling (saying "Steamboat" as opposed to "All-i-ga-tor"). Top with shredded Colby Jack cheese or whatever cheese is in cheese drawer. Use 1/4 to 1/2 of a package or whatever amount is leftover in the package. Top one more time with Italian seasoning and/or whatever salt is available. Count to whatever you wish. Cover dish with aluminum foil. Brown in oven at 350° for at least 1/2 hour.
Brown hamburger and onions. Add remaining ingredients. Simmer for 20 minutes. Serve on buns.
Preheat oven to 425°. Combine all ingredients; mix well. Pour into pastry shell and bake 15 minutes. Reduce oven temperature to 350° and bake 35 to 40 minutes longer or until knife inserted 1 inch comes out clean. Cool; garnish.
Beat condensed milk and peanut butter into cream cheese. Add lemon juice and vanilla. Fold in whipped topping and turn into pie shell. Drizzle 2 teaspoons of chocolate syrup on top and swirl in. Refrigerate until serving time.
Mix sugar, cocoa, Karo and milk in saucepan and cook until you get a soft ball when dropped in cold water. Remove from heat and add margarine and vanilla. Beat awhile, then add nuts and pour into platter greased with margarine. Cut into squares when cool.
Fry onion, pepper and garlic. Remove sausage from skin and fry. Drain well. Beat eggs and Ricotta. Add baking powder and flour. Mix add sausage, cheese, onion, pepper and garlic mixture. Butter and flour a souffle type dish. Bake at 375° for 1 hour until golden brown. (Test center after the hour to see if set. Cook until center is set.) I sprayed dish with Pam. Run a knife around to loosen from pan.
Combine milk, chocolate chips and margarine in microwave until melted. Be careful not to overcook. Add flour and salt. Mix well with spoon. Drop by teaspoonfuls on ungreased cookie sheet and bake at 350° for 7 minutes. Cookies will be soft and chewy like a brownie.
Put in blender. Chop 8 to 12 ice cubes or until as thick as you want. Can also use a fruit, such as 1/2 banana, 1/2 cup pineapple or 1/2 cup peaches. Blend in with the ice. Makes 2 big glasses.
Prepare macaroni as directed on package. Grease crock-pot with cooking oil. Mix eggs, milk and melted margarine together. Fold in cheese. Drain cooked macaroni and add to other ingredients. Salt and pepper to taste. Pour into crock-pot and cook on low for 3 to 4 hours.
Cream sugar, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, salt and soda. Stir into egg mixture (may have to use hands). Shape into balls. Roll in additional granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Immediately put chocolate candy kisses into each.
Blend first 4 ingredients. Mix in powdered sugar. Blend until smooth. Food coloring may be added. (Kids have fun.)