HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease an 8-inch square baking dish. Melt margarine in skillet over medium heat. Add shallots and saute until limp. Add nuts and chopped mushroom stems and saute an additional 3 minutes. Mix in bread crumbs, thyme, salt and pepper to taste. Fill mushroom caps with mixture. Place in baking dish and bake 15 minutes.
Add enough water to mushroom juice to make 1/2 cup. Heat and dissolve butter and Vegex in it. Mix all ingredients except soup. Fry in patties. Place fried patties in casserole and cover with can of soup diluted with milk. Bake in 350° oven for about 45 minutes. Vegex is a meat-like flavoring obtained in health food stores.
Slice potatoes; halve any large slices. In a large skillet, cook potatoes and fresh green beans (if using) in water, covered, about 15 minutes or until potatoes and beans are tender. (If using frozen beans, add to potatoes the last 5 minutes of cooking.) Drain well.
In medium mixing bowl, cream oil and sugar, then add egg and bran flakes. Sift together flour, baking powder, salt and baking soda. Add chopped nuts. Combine bananas and water; add to creamed mixture alternately with dry. Stir in vanilla. Bake in 350° oven for 1 hour. Makes 1 loaf or 3 small loaves (bake for 35 minutes for small loaves).
Preheat oven to 375°. In large mixer bowl, beat egg yolks with Eagle Brand milk, lime juice and yellow food coloring (if desired). Pour into prepared pie shell; bake 30 minutes. Cool. Chill. Top with whipped cream. Garnish with lime slices. Refrigerate.
Sift flour, baking soda, cinnamon and salt together and cream, along with eggs, into shortening. Cream in brown sugar and vanilla. Drop by teaspoon onto cookie sheet. Bake at 350° for 15 to 20 minutes.
Measure Bisquick into a large bowl. Cut in margarine until it is pea size. Beat in eggs and sweetener until dissolved. Add vanilla and beat combined ingredients well. Use greased tube pan or loaf pans. Bake at 350° for 30 to 35 minutes. Cool in the pan.
Saute garlic, onion and ground beef until brown. Add spaghetti sauce, salt and pepper to taste. If desired, add sugar. Simmer and set aside.
Cream shortening, sugar and vanilla. Add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend in. Divide dough in half. Chill one hour. On lightly floured surface, roll to 1/8-inch thickness. Using circular cutter, cut out shapes. Bake on greased cookie sheet at 375° about 6 to 8 minutes. Cool slightly; remove from pan. Makes 2 to 3 dozen.
Combine flour and baking soda in medium bowl. Beat brown sugar, shortening, butter, eggs, maple flavoring and vanilla in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoon onto ungreased baking sheets.
Combine ground chuck, oil, garlic, salt, rice, onion, green pepper, chili powder and tomatoes; mix in beans last. Mix well. Pour into greased 2-quart casserole. Bake 50 minutes at 350°, then top with cheese and bake 5 minutes longer.
Spray Dutch oven with Pam. Saute onion and pepper. Add ground meat which has been seasoned with seasoning salt and black pepper. Cook until all the redness is gone from the meat. Add all other ingredients and while this is cooking, boil about 2 quarts of water. Add noodles and return to a boil. Cook about 5 or 6 minutes. Drain. Fold noodles into the meat mixture. Pour into a buttered, large, oblong Pyrex casserole dish. Bake in a preheated 400° oven for 25 minutes. Remove from oven and sprinkle with grated Cheddar (or cheese of your choice) and return to oven for about 5 minutes or until cheese is melted.
Melt margarine, chocolate chips and peanut butter in double boiler (or microwave). Mix peanuts, raisins and cereal in a bowl. Pour chocolate mixture over cereal mixture. Pour half the sugar into a large bag. Add half the cereal mixture; shake to coat. Repeat with the remaining cereal.
Heat oven to 350°. In a large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet and cool completely.
Spread crescent rolls into baking dish. Bake at 350 degrees for 6 minutes. Add fried, drained sausage, thawed hash browns, and eggs. Bake for 25 minutes. Top with cheese. Bake another 5 minutes until cheese browns lightly.
Saute onion, bell pepper, celery and garlic in butter until cooked down. Add tomato paste and flour. Cook down. Season to taste with salt and pepper. Add 1 cup water. Add uncooked crawfish and let cook for 20-30 minutes. Add cream of mushroom soup. Cook for another 20-30 minutes on low. If too thick add some water. Stir and eat.
Mix milk, 2 cups sugar and butter. Cook mixture to a soft ball stage, then brown 1 cup sugar until it completely melts. Pour into hot mixture; beat. Add pecans and vanilla. Pour into buttered dish.
Combine first 5 ingredients in a bowl and set aside. Combine eggs, pumpkin and oil. Add to first mixture. Stir until moistened. Add chopped apples and mix. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. In small bowl, mix flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350° for 35 to 40 minutes.
In a large bowl, combine all ingredients. Store covered and chilled for 4 days before serving.
Beat sugar, carrots and oil together. Add 1 egg at a time and beat.	Add cinnamon,	flour and nuts. Bake at 325° for 1 hour.
In food processor bowl, add tomatoes, garlic, onion, chili powder, cumin, oregano and sugar. Process until smooth. Reserve 2/3 of mixture for later. In food processor with remaining 1/3 of sauce, add chicken and process until lightly shredded. Lightly grease a large, oblong baking dish.
Mix together water, oatmeal and oleo; let stand. Mix sugar, brown sugar and eggs. Add flour, cinnamon, soda, vanilla, nutmeg, pecans and coconut. Spread into a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Beat the eggs and sugar together. Add margarine and syrup. Mix well. Add vanilla and nuts. Pour into pie shell and bake at 325° for 1 hour or until firm.
Whisk together and pour over spring salad mix. Top with roasted almonds and eat to your heart's content.
In blender, combine banana, pineapple and honey. Blend until smooth. Add orange juice, yogurt and ice; blend until combined and mixture is thick and creamy. Makes 4 servings.
Mix Bisquick, sour cream and soda. Put 1/2 butter or margarine in baking pan and melt. Use plain flour to hand make or hand roll biscuits. Put into buttered pan and bake at 425°. Add other 1/2 stick of margarine.
Saute the onion, celery and bell peppers in a small amount of olive oil until just cooked through, but not translucent. Cool.
Combine flour and milk in shaker and shake until flour is dissolved. Pour into saucepan and bring to desired thickness over low heat, constantly stirring. Cool slightly. Combine shortening with flour mixture. Add sugar gradually. Add vanilla. Beat on high speed until fluffy.
Soak beans; next day rinse thoroughly. Add rest of ingredients. Cover with enough water. Can cook in crock-pot or oven at 375° until beans are tender.
Mix Jell-O by directions. Add other ingredients; mix well. Put in refrigerator until congealed. Serve on lettuce leaves topped with mayonnaise.
Combine marshmallows, evaporated milk and orange juice in small bowl and set aside. In large bowl, combine graham crackers crumbs and spices; mix well. Stir in coconut, fruits and nuts. Add liquid mixture; press together until moist and sticky. Press into large glass pan. Cover with foil (tightly) and keep refrigerated. (May be frozen.)
While noodles are cooking, make white sauce of margarine, flour and milk. Add grated cheese, Soyameat and mushrooms. Pour into buttered casserole dish and top with buttered crumbs. Bake in a 350° oven for 25 to 30 minutes, until bubbly and well heated.
Boil sausage to degrease it, then cut into 1/4 to 1/2-inch pieces. Mix together with other ingredients. Place in uncovered casserole and bake at 325° for 1 1/2 to 2 hours.
Mix all well. Place in muffin tins. Bake 20 to 30 minutes in a 350° oven.
Beat eggs and add sugar. Sift together all dry ingredients and add to eggs and sugar. Beat to blend. Add zucchini and nuts. Bake in a 10-inch tube pan, greased and floured, for 1 hour at 350°.
Mix flour, baking powder, soda, spices and salt together. Cream butter and sugar until light and fluffy. Add egg, molasses and milk, mixing well. Add dry ingredients; beat until smooth. Pour into an 8 x 8 x 2-inch pan; bake at 350° for 50 minutes.
In large bowl, mix cereal, flour, sugar, baking soda and salt. Add eggs, buttermilk and Butter Buds and mix well. Spray muffin tins with Pam. Fill muffin cups 2/3 full and bake 15 to 20 minutes. Bake at 400°.
Brown meat. Add onion and celery. Cook until tender. Stir in tomatoes and paste. Season to taste with salt and pepper. Simmer 20 minutes.
Preheat oven to 350°. Combine all dry ingredients. In a food processor, process all wet ingredients until smooth. Add liquid mixture to dry and mix well. Pour batter into lightly oiled 13 x 9-inch baking dish. Bake for 20 to 25 minutes. Cool. Cut into squares and serve.
Combine all ingredients except tomato. Mix well and cook over medium heat until margarine is melted. Cover and continue to cook over low heat for 10 minutes. Stir in tomato. Cover and cook 5 minutes longer.
Combine all ingredients in a large mixing bowl. Mix until well blended. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until done.
Brown beef and drain. Add jar of sauce and set aside. Cook and drain spaghetti. Mix 1/2 of sauce mixture with spaghetti and put in 9 x 13-inch pan. Saute green pepper and onion in butter. Add cream cheese and enough milk to make it smooth. Then spread over spaghetti. Pour remaining sauce over cheese and sprinkle with Parmesan. Bake at 350° for 25 minutes and top with fried onions. Bake 5 minutes longer.
Melt margarine in saucepan over low heat. Stir in evaporated milk, vanilla and salt. Remove from heat and gradually add the powdered sugar. Turn out on waxed paper, lightly sprinkled with powdered sugar, and work with hands until smooth. Roll out in oblong shape. Cover with peanut butter. Start at side and roll up to other side. Wrap in waxed paper and freeze. When hard, take out and slice. Keep refrigerated.
Mix soup, sour cream and chicken; put in casserole. Moisten stuffing with water or leftover juice and margarine. Pour on top of first mixture and bake at 350° for 1 hour.
Shred red cabbage. Saut onion in margarine. Add cabbage, bay leaves, cloves, apple, vinegar and sugar. Cover (barely) with water and cook for about 20 minutes until soft.
Blend the first 3 ingredients. Add the rest of ingredients and mix all together. Bake for 25 minutes or more on cookie sheet at 350°.
Boil water, sugar and lemon peel together for 5 minutes. Add lemon juice, tea, almond extract and vanilla. Cool and serve over ice. Makes 6 servings.
Slice entire package of rolls in half across. Place margarine in mixer and add mustard, onion and poppy seed. Mix well. Spread rolls on both sides with spread. Place thinly sliced ham on top of spread. Put Swiss cheese (or your choice of cheese) on top of ham. Put roll tops on and place back in pans; cover with foil and freeze. When ready to serve, cook at 350° for 20 minutes (30 minutes if frozen). Take from oven and cut into rolls.
Combine chicken and water in medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 2 minutes. Drain water and rinse chicken to remove any small white pieces that cook out of chicken. Saute onion and mushrooms until slightly tender. Stir in chicken broth, Worcestershire sauce and tarragon. Bring to a boil over high heat. Stir in uncooked pasta. Reduce heat. Simmer, uncovered, 5 minutes. Add zucchini to soup. Simmer, uncovered, about 5 minutes more, or until pasta is tender. Makes 4 servings.
Saute mushrooms, onions and garlic until golden; add wine. Add shellfish and juices. Done when shells open. In boiling water, cook linguine. Rinse and toss in butter, parsley, salt and pepper. Arrange linguine on platter. Pour shellfish sauce over linguine. Serve with crusty bread and green salad.
Melt butter; blend in brown sugar, condensed milk, salt and corn syrup. Cover with plastic wrap and microwave 10 minutes on High. Stir 2 or 3 times. Microwave, uncovered, 13 to 20 minutes on Medium-high.
Cut chicken into bite-size pieces. Mix egg and bread crumbs together. Dip chicken pieces into egg mixture. Saute in butter. Place in baking dish. Mix in mushrooms. Cover with sliced cheese and soup. Bake 35 minutes at 350°. Serve over rice or noodles.
Fill a large casserole dish (13 x 9-inch) with sliced apples (do not peel). Sprinkle sugar over apples and dot with margarine. Sprinkle with cinnamon. Cover with aluminum foil. Take a toothpick and punch a lot of holes in the aluminum foil. Do not add any water. Bake at 350° oven for 2 1/2 hours.
Cook the rice until it is done, then add the green beans, peas and bologna. Add the soy sauce. Cook for 15 minutes.
Bake in a 350° oven until meat falls off bone. Cut up in small pieces. Put in bowl you can chop it up in. Add sauce, salt and pepper. Mix together and add rest of ingredients. Simmer about 1 hour, stirring occasionally to make sure it doesn't stick.
Mix all ingredients together. Bake in a Bundt pan for 40 minutes at 350°.
Chop clams; save juice. In a heavy saucepan, saute the garlic in the oil for 1 minute, but do not let the garlic brown. Add the parsley, tomatoes and their juice, tomato paste and 1/2 cup of the clam juice. Simmer the sauce, uncovered, for about 40 minutes or until the sauce is thickened. Add the clams, oregano and pepper and simmer the sauce 2 minutes longer. Serve.
Melt margarine in pan. Mix sugar, milk and flour together and pour over margarine. Pour peaches, juice and all, over batter and bake at 350° for 35 minutes or until golden brown.
Soak mushrooms in 1 1/2 cups water for 1 hour. Strain liquid through cheesecloth. Reserve. Rinse mushrooms twice in bowl of cold water. Squeeze dry. Chop and set aside. Saute shallots in butter until translucent. Add mushrooms and soaking liquid. Boil until liquid evaporates. Add tarragon, salt and pepper. Chill. Cut Brie into two layers. Spread bottom layer with creme fraiche. Top with mushrooms. Re-sandwich, wrap in plastic wrap. Refrigerate 1 to 3 days. Serve at room temperature with crackers. Serves about 10 to 12.
Sift together the dry ingredients. Add remaining ingredients in this order: oil, eggs, apples, vanilla and pecans. Beat well and bake in tube pan for 1 hour.
Put sliced apples in baking dish. Sprinkle with sugar and pour the honey over. Mix flour, brown sugar, salt and butter into crumbs. Put on top of apples and bake 30 to 40 minutes in 375° oven until apples are tender.
Heat oven to 350°. Grease and flour a 9-inch spring-form pan. Lightly spoon flour in measuring cup and level off.
Combine chicken, celery, 1/2 cup cheese, olives, onions, salt and enough mayonnaise or salad dressing to moisten; toss lightly. Place in a casserole. Sprinkle with remaining cheese and chips. Garnish with tomato wedges. Bake, uncovered, in a preheated 350° oven for 25 minutes. Yield: 6 servings.
Combine sugar, margarine, marshmallow cream and milk and cook 5 minutes. Stir in vanilla, chocolate chips and pecans. Pour into greased pan. Cool.
Dissolve jello in boiling water. Mix sour cream into mixture with beater or wire whip until smooth. Add cranberries, nuts and lemon. Refrigerate.
Combine cornmeal, flour, grated cheese, salt and pepper. Heat oil in large skillet (T-Fal works great), just enough oil to cover bottom. Coat sliced tomatoes in cornmeal, flour, cheese mixture. Fry over medium/high heat until brown on both sides. Drain well on paper towels.
Melt margarine and coat bottom and sides of tube pan with 2 tablespoons margarine. Sprinkle 3 tablespoons nuts on bottom of pan. Add remaining nuts, brown sugar and water to remaining margarine and boil. Cut biscuits in half and roll into balls. Place 1/2 biscuits in pan and pour 1/2 caramel sauce over. Then repeat with remaining biscuits and caramel sauce. Bake at 375° for 20 to 25 minutes. Invert immediately.
Wash cranberries and combine with sugar and V-8 juice in saucepan. Mix well. Bring to a boil. Cook over low heat until cranberries pop. Chill. Before serving, stir in pineapple. The best cranberry sauce you can find.
Melt butter with oil in a large, heavy skillet over medium heat. Add onion and garlic; cook until soft, stirring, about 8 minutes. Add tomatoes and the next 5 ingredients to skillet. Season with salt and pepper. Cook until tomatoes are soft, about 6 minutes. Add shrimp; stir until heated through. Add 1/4 cup Parmesan cheese; pour over pasta and toss. Serve immediately. Pass remaining Parmesan, separately.
Brown sausage in a skillet. In a large Dutch oven, warm milk and add bread, poultry seasoning and eggs. Add meat when done. Either stuff turkey or put in casserole dish. Enjoy!
Cook spinach per package directions. Drain well. In saucepan over low heat, mix together cheese, milk, margarine and nutmeg. Cook until cheese is melted. Remove from heat and stir in the spinach, half of the bacon and the lemon juice. Turn mixture into serving dish and sprinkle with remaining bacon.
Combine cake mix and undrained pineapple in a large bowl, stirring until well blended. Pour into a 9 x 11 ungreased pan. Bake at 350° for 40 to 45 minutes or until cake springs back when lightly touched.
Peel and slice (1/4-inch thick) the vegetables. Mix dried parsley flakes, salt and pepper. Place vegetables in layers around the meat loaf. Sprinkle each layer with a part of the salt mixture. Cover pan tightly with foil. Bake in a 375° oven for 1 hour, or until vegetables are tender. Uncover and bake 10 minutes longer to brown meat.
Boil together brown sugar, white sugar and milk for 5 minutes. Have ready and mixed the Marshmallow Fluff, peanut butter, vanilla and nuts (optional). Pour together boiled sugar into peanut butter mixture and spread into a greased pan.
Mix sugar, cocoa and cornstarch with eggs yolks. Add milk a little at a time. Stir until well mixed. Add butter. At low-medium heat, bring to a boil stirring constantly. Remove from heat and add vanilla. Pour into browned pie shell. Top with meringue. Bake at 300 degrees until brown.
Put vanilla wafer in bottom of aluminum foil baking cup. Fill 3/4 full with mixture. Bake at 375° for 10 to 15 minutes. Immediately top with cherry pie filling. Chill.
Preheat oven to 400°. Layer saltines on foil-lined cookie sheet. Boil butter and sugar for 3 minutes. Pour over saltines and bake for 7 minutes. (Watch carefully.) Remove from oven and spread chocolate bits over top of saltines. Don't let it cool and do it on open oven door so the syrup on the cracker is liquid hot. Cool in refrigerator. Break into pieces before serving.
Combine in a sandwich size plastic bag. Seal the "Ziploc" bag so there is a minimal amount of air trapped inside the bag. Shake the bag for 5 seconds to blend the contents. Place the sandwich bag in a gallon size plastic bag that is halfway full of ice. Add 1/3 cup of table salt or rock salt to the gallon bag. Seal the "Ziploc" gallon bag. Shake and/or roll the gallon bag on a table until the mixture reaches the consistency of Dairy Queen ice cream, approximately 10 minutes. Remove the sandwich bag. Rinse the sandwich bag in cold water until the salt is removed from the outside of the bag. Eat and enjoy the ice cream.
Grease 2-quart oblong casserole dish. Dump ingredients, just as they are listed and do not mix until vanilla is added and then mix well. Bake at 350° for 40 to 50 minutes, until top is golden brown. Serves 6.
In a large soup pot, boil the potatoes; drain, season and mash potatoes. Add sour cream, cream cheese and onion; mix thoroughly. Place in 2-quart casserole dish and allow to cool. Cover and refrigerate for 24 hours. Top with melted butter and sprinkle with paprika. Bake in a 350° oven for 30 minutes.
Heat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. Prepare mashed potatoes according to package directions using water, skim milk and diet margarine (omit salt called for on package). Set aside.
Combine all ingredients except 1/2 cup of pecans. Mix well. Roll cheese ball in the 1/2 cup of pecans or mold cheese ball on the serving dish and sprinkle pecans on top and around the sides.
Mix strawberries, eggs, oil and sugar. Mix well. Sift dry ingredients into berry mixture. Stir to blend thoroughly. Stir in nuts and pour into 3 medium loaf pans which have been greased and floured. Bake at 350° for 1 hour.
Cut sausage into small pieces and fry until lightly browned, stirring constantly. Add water. Combine cracker crumbs, rice, tomatoes, pepper and onion. Mix lightly. Add sausage. Turn into greased casserole and dot with butter. Bake at 375° for 30 minutes.
Cook bacon, beef and onion; drain. Transfer to greased 2 1/2-quart baking dish. Add all beans and other ingredients and mix well. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes more. Serves 10 to 12.
In a skillet, fry bacon until crisp, then put bacon on paper towel to drain. Add ground beef and onion to drippings in skillet. Cook until ground beef is brown and crumbly. Add bread cubes, ketchup, chili powder and pepper. Mix well and set aside.
In skillet or wok, cook chicken in 2 tablespoons oil until tender. Mix together broccoli, cauliflower, celery, onions, bell peppers and cabbage. Pour into skillet with chicken. Add stir-fry mix and let simmer until vegetables are tender. Stir occasionally. Serves 6.
Combine Tang, sugar, instant tea, spices and salt. Makes 2 cups dry mix or enough for 6 quarts of tea.
Grease 9 x 13-inch pan. Press hash browns into pan. Pour butter over hash browns. Bake for 25 to 30 minutes at 425°. Remove from oven. Sprinkle with ham, onions and cheese. Beat eggs; add milk and pour over top. May also add mushrooms. Bake for 30 minutes at 350°.
Melt margarine and add to oats. Sift sugar, flour and baking powder together and add to oats. Beat eggs slightly. Add vanilla and add both to the oat mixture. Add chopped pecans (optional).
Gradually combine all ingredients, in a blender or by hand, adding enough milk to keep thick, but smooth. If necessary, add more onion, garlic and horseradish to taste.
Drain pineapple and save the juice. Combine the juice with enough of the boiling water to equal two cups of liquid. Add lime Jell-O and marshmallows and stir until Jell-O is dissolved and marshmallows are melted. Chill mixture until it begins to thicken. Next, add cheese, celery, pineapple, nuts and lemon juice. Combine Cool Whip and salad dressing and add to the mixture. Pour into mold or serving bowl and refrigerate for at least 12 hours.
In small pan melt butter. Saute onion. Remove from heat and stir in all remaining ingredients. Excellent over broccoli, green beans, asparagus or peas. If any leftovers, keep in refrigerator. Then to use again, just reheat to serving temperature. Don't boil.
Mix all ingredients, except tomatoes, until well blended. Form meat mixture into 2-inch size balls (may need a bit more flour to help the balls to hold together). Brown the balls in olive oil on medium heat using a nonstick skillet. Carefully place the meat balls in a medium saucepan; add tomatoes. Cover and simmer on low for 10 minutes. Tastes great served with pita bread toast.
Melt margarine and chocolate in microwave or double boiler. Gradually stir in the sugar, 4 tablespoons at a time, being sure the sugar is completely moistened after each addition. The mixture will be very thick and quite dry. Add 1/2 teaspoon salt and evaporated milk. Add milk slowly and stir until it is a satiny smooth sauce. Do not boil! Add vanilla. Sauce will be thick and if you desire a thinner sauce, stir in an additional tablespoon or two of milk. Keep refrigerated.
Place stock in a medium-size heavy bottom saucepan and bring to a boil. Add rice and reduce heat to low. Cover and cook until tender, 30 to 35 minutes.