HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in heavy, medium size saucepan over medium heat. Add asparagus and garlic. Saute about 5 minutes. Gradually blend in flour. Cook, stirring, 3 to 5 minutes. Reduce heat to medium-low. Gradually stir in 1 cup milk and cheese. Cook, stirring, 5 minutes or until cheese is melted and smooth. Stir in remaining milk, mustard, salt and pepper. Gently heat, stirring, until soup is hot. To serve, remove garlic. Garnish with shredded cheese, if you wish. May substitute asparagus with tiny broccoli flowerets. For extra color, add 1/2 cup sauteed diced sweet red pepper.
Prepare squash by cutting into serving pieces; remove any seeds and fibers. Place squash in ungreased 13 1/2 x 9 x 2-inch baking dish. Season cut edges with salt and pepper. Dot with butter. Pour water into dish to 1/4 depth. Cover with aluminum foil. Bake for 1 hour at 375° or until tender.
Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in 1 1/2 teaspoons vanilla, stirring well. Spoon batter into paper lined miniature muffin pans filling 2/3 full. Bake at 300° for 30 minutes. Combine sour cream, 1/4 cup sugar and 1/2 teaspoon vanilla, stirring well. Spoon 1/4 teaspoon sour cream on each cupcake; top with small amount of strawberry preserves in center of sour cream mixture. Return cupcakes to oven; continue baking 5 minutes. Regular cupcake pans may be used, but time should be adjusted.
Combine half of beef with other ingredients; roll in ball, then roll in rest of beef. Makes a great party dip.
Brown almonds and sesame seeds in oil. Crush noodles in packages (seasoning mix won't be used). Combine all ingredients.
Heat oven to 275°. Line 2 (9 x 5 x 3-inch) pans with lightly greased brown paper. Combine Wesson, sugar and eggs; beat 2 minutes. In large bowl, combine 1 cup flour with fruits and nuts. Sift remaining flour with baking powder, salt and spices. Stir into Wesson mixture alternately with orange juice. Pour batter over fruit mixture; blend well. Turn into prepared pans.
Melt butter in pan; add and stir in flour, salt and pepper. Stir until smooth over low heat until thick (10 minutes). Remove from heat and stir in 3 cups cheese until melted. Put mixture over macaroni and pour into greased 2-quart casserole. Spread remaining cheese on top of casserole before placing in oven. Bake at 350° for 30 minutes.
Mix first 5 ingredients together. Add dates. Mix well. Bake in layer tins at 350° for 35 to 40 minutes. Frost with peanut butter icing.
Preheat oven to 375°. Mix all ingredients together except potatoes. Wash potatoes and quarter lengthwise. Then halve the quarters lengthwise to make thick strips. Arrange on cookie sheet and spread potatoes with mixture and bake for 45 minutes.
Add and mix all ingredients except shrimp, lettuce and celery; mix with enough boiled shrimp to cover them well. Serve over a bed of shredded lettuce and finely sliced celery. Serve with crackers and butter.
Place in saucepan over low heat sugar, corn syrup and water. Stir only to mix the ingredients, then cook without stirring to 255°. Beat egg whites until stiff. When temperature of 255° is reached, remove from heat and pour, beating constantly with electric mixer, in a fine stream into the stiffly beaten egg whites. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and nuts. Spread in buttered 9 x 12-inch pan or drop quickly by teaspoon onto waxed paper.
Melt margarine. Put flour and salt in pie plate. Pour melted margarine in. Mix with tablespoon until moist. Take spoon, spread over pie plate. Bake at 350° until light brown. May fix ahead of time.
Crumble and brown ground beef. Add remaining ingredients. Simmer for 1 hour. Makes 4 servings. For 6 servings, use 2 cans kidney beans. May be served over white rice.
Cook spinach according to package directions. Drain thoroughly. Mix together remaining ingredients. Add to spinach. Mix together well. Pour into shallow baking dish. Top with a little extra Parmesan cheese. Bake at 350° for about 30 minutes or until casserole is bubbly. Serves 8.
Prepare marinade basting sauce. Place chicken in a bowl. Pour marinade over. Remove from marinade. Use it as a basting sauce for chicken. Place chicken on preheated barbecue grill or broiler. Baste with sauce on all sides. Grill chicken, basting and turning every 10 minutes, for about 30 minutes or until chicken is done and juices run clear when pierced with a fork.
Mix all ingredients but the boiling water. Add boiling water slowly. Let rise until double. Knead well on well floured board. Roll thin; cut in small rectangular strips. Dip in melted butter. Arrange in layers in greased jello ring mold until mold is half full. Let rise again. Bake at 350° until well browned. Makes 4 ring molds.
Combine broth and dry soup in a large kettle. (I also add about 2 cups of water). Bring to boil. Add frozen vegetables and cook for five minutes on medium heat. Return to boil and add soup macaroni; lower heat and cook until macaroni is done, about 7 minutes.
Add cream of tartar to egg whites and beat until frothy; gradually add sugar while beating the egg whites until the mixture will form peaks. Add to pie. (Be sure to seal the meringue around the pie crust.) Brown in a 400° oven just long enough to brown the mixture.
Cream butter, shortening and sugar. Add sour cream and vanilla. Sift together flour, salt and baking powder. Add two eggs and one cup of flour mixture to creamed mixture; blend well. Alternate adding two eggs and one cup of flour mixture (ending with flour), mixing well after each addition.
Fry celery, hamburger and onions until onions and celery are transparent. Add water, chow mein noodles, chili powder and soups. Pour into 1 1/2-quart dish and bake for 1 hour at 350°.
Mix all ingredients together except okra and cook until tender. Add okra and simmer until done.
Brown bacon. Add onion and green pepper. Do not drain. Pour on cooked macaroni. Add grated cheese, salt and pepper. Bake at 350° for about 1 hour. (Cover if it starts to brown.)
Boil chicken until tender and debone. Cut into pieces. Save broth. Mix can of Veg-All with chicken pieces. Add can of soup. Add 3/4 soup can of broth. Put all this into 9 x 13-inch baking dish, sprayed with Pam. Mix Bisquick with milk. Pour over vegetable and meat mixture. Melt margarine and pour over top of Bisquick. Bake at 350° for about 30 minutes or until crust is brown.
Melt margarine in 13 x 9-inch dish. Mix sugar, flour and milk. Pour into center of dish. Do not stir. Place peaches over top. Drizzle peach juice over top. Bake at 350° for 30 minutes.
Mix all ingredients except lemon slices and shrimp, over low heat. Pour sauce to cover bottom of two 9 x 13-inch baking dishes (or slightly smaller for one). Place shrimp[ and lemon slices on top. Cover with remaining sauce. Bake, uncovered, for 15 to 20 minutes at 350°, stirring once or twice. Shrimp should turn pink, but do not overcook. Serve with French bread to dip into sauce. Or over pasta.
Boil raisins a few minutes; drain, dry and cool. Add sugar to eggs (well beaten). Add vanilla. Mix all together; stir in melted butter the size of an egg. Make pie dough. Pour mixture in and bake in muffin tins at 400° for 10 minutes; reduce heat to 350° and continue to bake for about 20 minutes.
Cream butter and sugar. Add egg yolks, one at a time, beating well after each.
In a bowl, combine sugar, salad oil and vinegar; stir thoroughly and set aside. In a pot, combine onions, celery, peppers and drained (not rinsed) sauerkraut. Bring to a boil, mixing thoroughly for 5 minutes. Remove from heat. Pour oil/vinegar mixture over it and mix thoroughly. Cover and chill for 1 hour before serving. Makes a good side dish.
Mix Kool-Aid like the pack said. Pour into ice trays. Cover with Saran Wrap. Poke sticks into each hole. Freeze overnight.
Cream the first 5 ingredients, then add the remaining ingredients. Mix thoroughly. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes. This makes a large batch.
Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoons onto cookie sheet. Bake at 375° for 12 minutes. Dough will be thin.
Place the condensed milk, cream cheese, lime juice and vanilla in a food processor or in a large bowl with an electric beater. Blend or whisk on medium speed for 15 minutes. Place filling in the cooled, baked crust and refrigerate at least 8 hours before serving. Garnish with fresh whipped cream and twisted lime slices.
Preheat oven to 350°. Melt butter or margarine in a loaf pan; add sugar and mix well. Arrange the pineapple cubes in this mixture.
Blend first 3 ingredients in small bowl. Stir in broth, corn syrup and soy sauce. Mix until blended. Set aside. In a skillet or wok, heat 3 tablespoons oil over medium-high heat. Add broccoli, carrots and onion. Stir-fry 2 minutes. Add chestnuts and peas; stir-fry 1 minute. Remove from skillet. Heat remaining oil. Add chicken and stir-fry 2 minutes until chicken turns white. Return vegetables to skillet. Add cornstarch mixture. Bring to a boil. Boil 1 minute. Serve over rice.
Mix sugar & cocoa in saucepan. Add milk. Cook over medium heat until. Desired thickness.
Cream the margarine; add sugar gradually, mixing well. Break one egg at a time into a small bowl, breaking yellow and mixing slightly, then add to sugar-margarine mixture, beating well after each addition. Measure the flour into a bowl; stir in baking soda, mixing well. Add alternately to the sugar-margarine-egg mixture a small portion of the buttermilk mix, then a small portion of the flour. Mix well after each addition. Continue adding small portions until all is mixed. Pour into Bundt pan; bake in a 325° oven for 1 hour and 20 minutes. Cake is done when it begins pulling away from sides of pan. Take care not to move cake too much until done to keep from falling.
Mix eggs and milk; beat well. Add sugar, melted margarine, pineapple and bread. Pour in a Pyrex baking dish that has been well-greased with margarine. Bake 45 minutes at 350° or until knife inserted comes out clean. Good hot or cold.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. Combine cake mix, eggs, orange juice, oil, Galliano and vodka in large mixing bowl. Beat at medium speed with electric mixer for 4 minutes. Pour into pan. Bake at 350° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
Place chocolate and butter in a 2-quart glass bowl. Microwave on half-power for 2 minutes or until mixture is melted. Stir 2 to 3 times during melting. Stir in sugar, eggs and vanilla. Beat well. Combine flour, baking powder and salt. Blend well. Stir into chocolate mixture. Stir in nuts.
Arrange peaches in buttered glass pie plate; sprinkle in lemon juice. Blend flour, sugar, butter and salt until the mixture resembles cornmeal; sprinkle over peaches. Bake at 350° for about 30 minutes until peaches are soft and top is bubbly and brown. Serve hot or cold with vanilla ice cream.
Beat together the eggs and mashed banana until creamy. Add water, vanilla extract and oil; beat. Measure in flour, baking soda and baking powder; beat well. Stir in chopped apricot until evenly blended. Spoon batter into an oiled and floured 9 x 5-inch loaf pan. Spread batter evenly in pan. Bake at 325° for 45 minutes, or until a knife inserted comes out clean. Cool completely on a wire rack before slicing. Serves 6.
Mix all ingredients together well. Grease 1 large or 2 small loaf pans. Pour batter and bake in 325 degree oven for 50 to 55 minutes (less time if using small pans).
Put all ingredients into a flat baking dish, putting the chicken on top. Cover with lid or foil. Bake at 350° for one hour or until rice and chicken are done. Lean pork chops can be substituted for chicken.
Core apples without cutting through bottom skin and peel about 1-inch strip of skin from stem end of each apple. If necessary, cut bottom of each apple so it will stand upright.
Mix lemon juice with milk. Drain pineapple and add Cool Whip and nuts. Mix well. Pour into crust and chill. Makes 2 pies.
Cut stalk and stems off broccoli. Steam flowerets until crisp-tender. Drain. Heat olive oil in medium saucepan. Saute garlic until pale golden. Add chicken broth and butter. Stir in basil, oregano, salt and pepper. Cook pasta as directed: drain. Stir in broccoli mixture with cooked pasta. Place cooked pasta in large bowl. Add Parmesan cheese and toss well. Serves 6 as a side dish, 4 as a main dish.
Combine sugar and water and bring to a full boil. Remove from heat and add Jell-O. Stir until dissolved. Place sugar/water/Jell-O mixture in refrigerator and chill until syrupy. Beat chilled evaporated milk on highest mixer speed until doubled in volume. Add Jell-O mixture and whip until well blended. To make the crust, place wafers in the bottom and the sides of a pie plate. (This recipe will make 2 large or 3 small pies.) Chill at least 6 to 8 hours before serving.
Cut up chicken into bite size pieces (about 1-inch). Dip chicken in milk-egg mixture; roll in bread crumbs. Brown chicken in oil, adding oil each time you add chicken. Place chicken in roasting pan. Pour drained pineapple over chicken. Mix Worcestershire sauce and Saucy Susan; pour over chicken. Stir. Bake at 250° for 30 minutes.
Preheat oven to 250°. Put cereals, pretzels and nuts into roasting pan. Melt butter in pan; blend in oil, Worcestershire sauce and garlic salt. Sprinkle over dry ingredients; mix well. Bake 1 1/2 hours. Stir several times while baking.
Saute onion and celery in margarine. Add soup, flour, peas (cooked), salt and pepper. Pour into casserole dish. Top with stuffing. Bake at 350° for 15 minutes.
Brown sausage; add softened cream cheese and tomatoes. Heat. Serve warm in small crock-pot. Use scoopers for dipping.
Wash and remove stems. Dice stems very fine. Chop onion very fine; use equal amounts of onion and stems. Add crushed garlic and parsley flakes to taste. Cook in 2 tablespoons margarine until onions are soft. In mixing bowl, combine 2 eggs; beat well and add 1 cup bread crumbs. Salt and pepper to taste. Add Parmesan cheese, about 2 tablespoons or more. If mixture is not real moist, add more melted margarine. Add cooked stems and onions. Stuff caps; place in buttered baking dish. Melt 1/2 stick margarine and stir in mixture; add lemon juice to taste. Spoon over stuffed caps. Bake at 350° for about 15 minutes.
Combine the first four ingredients and press into 13 x 9-inch pan. Bake at 350° for 15 minutes. Combine remaining ingredients and beat well. Pour onto baked crust. Bake 20 minutes.
Brown meat with onion. Drain. Mix all ingredients and pour into baking dish. Top with biscuits and cheese. Bake until brown and bubbly.
Add sugar to drained sauerkraut and let set in refrigerator for 24 hours. Add remaining ingredients and mix well.
Cook pasta shells as directed on package. Drain. Saute the ground beef. Mix cottage cheese, butter and tomato sauce until well blended. Stir in mushrooms and green pepper, blending well. Add oregano, salt and pepper. Place layer of shells in bottom of a lightly buttered casserole dish. Cover with layer of cottage cheese mixture. Top with half of the pepperoni. Place 2 slices of cheese on top. Crumble 1/3 ground beef evenly over cheese. Repeat layers, ending with cheese on top ringed with pepperoni. Bake at 350° for 45 minutes until hot and bubbly.
Cream butter and sugar. Add eggs and beat until smooth. Add flour, soda, salt, milk and bananas and mix well. Pour into greased and floured loaf pan. Preheat oven to 350°. Bake 45 to 55 minutes. Makes one loaf.
Boil and skin sweet potatoes. Beat and sweeten to taste. Make into balls with marshmallow on the inside. Roll in cornflake crumbs. Put into dish and put chips of butter on top. Cook at 300° until marshmallows have popped.
Beat in 2 eggs, one at a time, and 1 teaspoon of vanilla. Sift together flour and baking powder. Mix flour mixture with cream and sugar. Add oatmeal, Rice Krispies, coconut, raisins and chocolate morsels. Drop by rounded teaspoonfuls on ungreased cookie sheets and bake at 350° for 10 to 12 minutes.
Brown pork chops on both sides. Place in baking dish. Mix bread cubes, onion, butter, 1/4 cup water and seasoning. Place a mound on top of each chop. Blend soup and 1/3 cup water. Pour over chops. Bake at 350° for 1 hour.
Mix all, except crumbs or chips. Put into 2-quart casserole. Top with crumbs and sprinkle with paprika. Bake, uncovered, in oven at 350° until bubbly, about 30 minutes.
Mix sugar and butter together and bring to rolling boil. Boil 3 minutes. Pour mixture over a layer of crushed saltine crackers in a jelly roll pan. Bake at 400° for 5 minutes (until crackers are brown). Remove from oven and spread chocolate chips over top. Let melt for 2 minutes and spread with back of spoon. Refrigerate. Break into pieces.
Stir together the flour, baking powder, salt and sugar; set aside. Measure Flakes cereal and milk into large mixing bowl; stir to combine. Let stand 1 to 2 minutes, or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400° for 18 to 20 minutes, or until done.
Melt 1/2 stick margarine, mix with graham cracker crumbs. Press evenly in bottom of 8 x 8-inch baking pan. Sprinkle chopped nuts and morsels over crumbs and coconut. Pour Eagle Brand condensed milk over mixture.
Preheat oven to 350°. In large bowl, slightly beat eggs. Add Sweet 'N Low brown, corn syrup, margarine and vanilla. Stir until blended. Add pecans. Set aside. Spray a 9-inch pie pan with nonstick cooking spray. Place the phyllo on a flat surface; keep covered with a damp cloth or plastic wrap to prevent drying. Spray one sheet with nonstick spray; fold in half crosswise and spray again. Place in the pie pan, sprayed side down, allowing part of the sheet to hang over the edge of the pan. Repeat with remaining sheets, overlapping slightly in the pan to cover the bottom completely. Pour the pie filling into the pie shell. Bake 30 minutes or until filling is set and the phyllo is golden. Cool on rack. Serves 8.
Cut tomatoes in quarters. Add water, salt, spices, onion, celery and parsley. Bring to boil. Turn down and simmer 2 hours.
Beat egg yolks in 2/3 cup of the milk. Then add to dry ingredients. Add rest of milk. Beat in butter. Add beaten egg whites. Fold in lightly.
Cook and drain bacon and sausage. Saute bell pepper and onion until tender in bacon drippings. Mix pork and beans, sausage, bacon, bell pepper, onion, sugar, barbecue sauce, Worcestershire sauce and garlic. Bake at 325° for 30 minutes.
In medium saucepan, melt butter. Cook celery in butter until tender. Add bouillon cube; crush with back of spoon. Stir in flour, salt and poultry seasoning. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir in lemon juice, chicken, pimiento and all but a few of the pecans. Cook and stir until heated through. Spoon creamed chicken over warm waffles. Garnish with pecans. Serves 2.
Beat egg yolks well, slowly adding sugar, then baking powder and flavorings. Beat egg whites until they hold stiff peaks. Fold into yolk mixture. Fold in crumbs and nuts. Pour into 2 (9-inch) pans, greased and lined with wax paper. Bake at 325° for 30 to 35 minutes. Cool ten minutes and remove. Frost when completely cooled or freeze layers.
Blend together confectioners sugar and cocoa in 8 x 8 x 2-inch dish. Pour in milk. Place butter on top. Heat in microwave oven on Full power for 2 minutes or until butter is melted. Stir well to mix ingredients. Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes or refrigerate for 1 hour. Cut into 1-inch squares. Store in airtight container.
Combine all ingredients with 3/4 cup warm water in bowl; mix well. Place in loaf pan. Bake at 350° for 1 hour.
Cream margarine and sugar; add eggs. Add dry ingredients. Combine with remaining ingredients. Bake in 8 x 8-inch pan at 400° for 35 minutes.
Cook ribs in saucepan until tender. Brown in a 350° oven, then pour barbecue sauce over them. Cook about 45 minutes until sauce is thick. Cook in oven.
Bake cake layers (3 small). Cool and punch holes in each layer. Pour on coconut milk mixed with the Eagle Brand milk. Mix La Creme or whipped cream with coconut; frost between layers, on sides and top of cake. Can also be baked in 9 x 13-inch baking pan.
Press crescent rolls into 15 x 10 x 1-inch baking sheet to form a crust. Bake in 350° oven 12 to 15 minutes or until golden brown. Let cool. Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over crust. Top with chopped vegetables and sprinkle with Salad Supreme.
Place ham in the pie shell. Top with cheese. Mix eggs, milk, lemon juice, chives and onion until well blended. Pour into shell over ham and cheese. Bake in a 350° oven for 40 minutes. Makes 6 servings.
Mix in 1 quart bowl; cover and refrigerate over night. Serves 10.
In a large mixer bowl, combine the pumpkin, pudding mix, milk, and pumpkin pie spice; beat for 1 minute or until blended. Fold in 1 1/2 cups of the cool whip. Spoon into crust. Freeze for 4 hours. Unthaw for 1 hour before serving. Garnish with remaining cool whip.
Mix all together in gallon jug. After mixing, fill to within 1-inch of top with water. Shake again well. Freeze.
Mix flour and lard like a pie crust. Mix in remaining ingredients. Roll like meatballs. Bake at 350° about 10 minutes.
Beat eggs until foamy; add oil, sugar, grated zucchini and vanilla. Add dry ingredients and mix well. Add nuts or raisins. Pour into two greased and floured pans. Bake in preheated 350° oven for one hour or until bread tests done. This recipe makes 3 loaves when using 7 7/8 x 3 7/8-inch loaf pan.
Cream together the sugar and shortening until light and fluffy. Add egg and beat well. Stir in carrots. Sift together the dry ingredients; combine with creamed mixture. Add vanilla and lemon extract. Drop by teaspoonful on greased cookie sheet. Bake in a 375° oven for 15 minutes or until golden. Makes 4 dozen.
Heat margarine and milk in	a large, microwave bowl until margarine is melted (1 1/2 to 2 minutes). Sift sugar and cocoa together and add to milk and margarine. Add vanilla extract. Mix well until all sugar and cocoa are smooth. Add nuts, if desired, at this time.
Mix and bake in greased 9 x 13 inch pan for 45 minutes at 350°.
Mix oleo, flour and salt until well blended. Stir in boiling water. Roll thin and cut into squares. Place on a cookie sheet or tray and freeze. Put into a plastic bag and keep frozen until ready to cook. Remove as many as you want to cook. Cooks in about 15 minutes.
Mix sour cream and cream cheese with hand mixer. Add chilies, olives, cheese and dressing mix. Stir to mix. Spread mixture on tortillas and roll. Cover and chill for 2 hours. Slice and serve with salsa. Makes 8 servings and 20 minutes prep time.
Use 8 x 11 1/2-inch glass pan. Melt margarine and pour in pan. Sprinkle in graham cracker crumbs. Next put in layer of chocolate chips, then butterscotch or peanut butter chips. Pour condensed milk over the top. Sprinkle with chopped pecans. Bake 30 to 35 minutes at 350°. Let cool well before cutting.
Spread pie filling in bottom of 9-inch square pan. Sprinkle with lemon juice. Mix cake mix, nuts and melted butter until crumbly. Sprinkle over pie filling. Bake at 350° for 40 to 50 minutes until brown. Serve with ice cream, if desired.
Heat oil. Add onions, peppers and garlic; saute until tender. Stir in celery and chili powder; saute for 5 minutes. Stir in flour; mix. Add tomatoes, cumin, sugar, oregano, vinegar and beans. Cook at least 30 minutes over low heat. Stir occasionally to prevent sticking. Makes about 1 gallon. Can be frozen.
Soften and mix orange sherbet and chocolate ice cream. Can be done 1/3 quart at a time in a food processor. Pour into a ring mold. Put in freezer for 2 to 3 hours. When ready to serve, dip base of mold in hot water for a few seconds. Invert on a plate and sprinkle with grated chocolate. Garnish with mandarin oranges.