HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean mushrooms, separate stems. Chop stems, onion and garlic. Saute stems, onion and garlic until light brown. Brown meat and drain. Add parsley, stems, onion and garlic until all brown. Remove from heat. Stir in remaining ingredients. Stuff caps. Place in an oiled baking dish. Sprinkle bread crumbs on top. Bake at 400° for 20 minutes.
Mix ingredients together. In a small casserole dish or square baking pan, bake at 350 for 25-30 minutes or until golden brown. Serve with crackers.
Blend sugar and cocoa in 3-quart stack cooker. Add milk and butter. DO NOT STIR. Microwave at 100% power for 2 minutes. Stir well. Add vanilla and nuts. Stir until well blended. Pour into buttered medium shallow pan. Refrigerate until set. Cut into squares.
Clean crab meat. Put lemon juice over mix and then add rest of ingredients. Shape into balls. Beat 2 raw eggs. Dip crab balls into cracker meal, then into egg mixture and then back into cracker meal. Deep fry or put crab balls into crab shaped foil shells. Top with crumbs. Dot with butter and broil until crumbs brown.
Pour milk, sweetener and vanilla into blender. Run blender while adding frozen strawberries one at a time. Continue to blend for 30 seconds.
Mix eggs, oil, pumpkin and sugar together. Sift dry ingredients together; then add to first mixture, mixing well. Add pineapple	and pecan pieces. Pour into 3 greased and floured loaf pans. Bake at 350° for 1 hour. Best if served chilled. Store in refrigerator.
Mix all ingredients well. Pour into greased skillet. Cook for 1 hour at 350°.
In a large skillet, over medium high heat, brown ground beef and drain. Add vegetables and pasta. Stir in spaghetti sauce. Cover and simmer 8 to 10 minutes or until veggies are tender-crisp, stirring occasionally. Transfer to a large bowl. Sprinkle with cheese and serve. Makes 4 servings.
Melt caramels and 1/3 cup evaporated milk over low heat. Set aside. Combine cake mix, butter, nuts and 1/3 cup evaporated milk. Press half this mixture into greased and floured 13 x 9-inch pan. Bake at 350° for 6 minutes. After removing from oven, sprinkle with chocolate chips. Spread caramel mixture over chips. Crumble rest of cake mixture on top. Return to oven and bake 15 to 18 minutes. Cool, then refrigerate 1 hour to set caramel layer.
Melt butter and chocolate together over boiling water. Add other ingredients. Pour into pie shell; bake at 350° for 40 to 45 minutes. (May be served with whipped cream!)
Heat butter, sugar and apricot jam in saucepan or skillet, stirring to combine. Scrape and slice carrots into desired shapes. Cook or steam until tender-crisp. Add carrots and salt to butter-apricot mixture in saucepan, stirring gently until carrots are evenly glazed, about 3 minutes. Serve hot.
Cover chicken breasts with water. Salt lightly. Boil until chicken breasts are cooked, 15 to 20 minutes. Remove from heat and let cool. When cooled, tear chicken breasts into bite size pieces. Put chicken back into chicken broth. Peel and cube potatoes, add to chicken and broth. About 30 minutes before meal time, turn on heat and bring to a boil for about 15 minutes (potatoes will still be slightly firm). Mix up dumplings, according to box directions and follow box instructions for cooking. Let stand about 5 minutes before serving.
Fry onions in bacon fat until soft. Mix all other ingredients. Put all in bean pot and bake about 1 1/2 hours at 350°. Stir constantly.
Put all ingredients in blender. Blend on high speed until foamy. Serve right away.
Combine all ingredients and pour into casserole dish. Bake at 350° for 45 minutes or until sets.
Line a 9-inch pie pan with one pie crust. Mix all other ingredients together in a large bowl. Put into pie crust. Cover all with other crust. Make slits to ventilate the top crust. Bake at 350° for 1 hour or 1 hour and 15 minutes. Serve with green salad for a wonderful meal.
Cook over slow fire until thick, stirring constantly. Take off and let cool. Add 1 cup pecan meats (cut fine) and 1 teaspoon vanilla. Ice cake.
Beat the butter and sugar until light and creamy. Add flour and vanilla, mixing well after each addition. Roll out on a well floured surface, rolling dough thin. Bake about 8 minutes in a 350° oven. Watch! These brown very quickly. If you frost these cookies, be careful, they are very fragile and break easily.
Preheat oven to 350°. Cream shortening and sugars; add eggs. Then flour, baking powder, soda, salt and vanilla. Fold in oats, corn flakes and coconut. Bake until done.
Combine first 3 ingredients. Stir in ginger ale and ice cubes. Just before serving, add whole frozen strawberries and lime slices to give a finishing touch. You may add gin if you like.
Beat eggs. Add oil, sugar and zucchini. Mix well. Then add remaining ingredients. Pour into tube or rectangle pan. Bake at 350° for 1 hour.
In a mixing bowl, cream butter and sugar. Add the eggs one at a time; beat well after each addition. Stir in lemon juice and pineapple; fold in bread cubes. Pour into a greased 13 x 9 baking dish. Bake, uncovered, at 325° for 35 to 40 minutes, until set. Garnish with whole slices of pineapple and candied cherries.
Cook raisins in water until all water is absorbed. Cool and add remaining ingredients. Mix well. Bake in loaf pan at 350° approximately 1 hour.
Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
Brown sausage and drain. In saucepan, place the sausage, cubed Velveeta cheese, tomatoes and butter. Heat until cheese is melted, stirring occasionally.
Mix first three ingredients thoroughly. Mix egg, vinegar and water; pour all at once into flour mixture. Mix well. Roll out as usual. This is a very easy crust to handle. Makes 2 double crust pies.
Melt oleo while stirring other ingredients together. Add melted oleo. Pour into a greased casserole dish. Pour oleo over top. Bake in 350° oven for 45 minutes.
Place apples and water in slow cooker. Cook on low for 10 minutes. Add sugar and spices. Continue cooking on low for 8 more hours. Remove lid from slow cooker and cook for 1 hour or until apple butter reaches desired consistency. Spoon into hot, sterilized jars and seal.
Bring water to boil and turn off heat. Add tea bags; place spices in a bag and add. Cover and leave for 5 minutes. Remove tea and spices from water. Add sugar and juices; mix well and reheat. Strain and serve.
Mix and store overnight in refrigerator, then slice and bake; or use for drop cookies.
Put hot water over raisins. Mix raisins, sugar and Crisco. Mix dry ingredients. Add dry ingredients to raisin mixture when cool, not cold. Add fruit, nuts and wine. Put into well-greased and floured pans. Fill to 1-inch of top. Start baking at 350° for 20 minutes, then reduce to 300° for 1 hour and 15 minutes.
Mix all ingredients. Bring about 2 inches of oil to a high temperature in large skillet. Put a cup of batter in a funnel and begin to release from funnel when the oil is very hot, creating a spiral pattern. Fry until bottom is brown and flip to do other side. Top while hot with powdered sugar.
In a blender, whirl the oil, ketchup, garlic, vinegar, mustard, egg and wine for about 15 seconds. Serve or pour into an airtight container and chill up to 1 week. Makes about 1 1/4 cups; allow 1 to 2 tablespoons per serving.
Mix all ingredients and pour into pie crust. Sprinkle chopped pecans on top. Bake at 350° for 45 to 50 minutes.
Cream butter and sugar. Add remaining ingredients. Pour into a greased deep pie plate. (No crust - It makes it's own crust.) Bake on middle rack for 40 minutes at 350°.
Mix all ingredients well. Bake in greased muffin pans at 350° for 15 to 20 minutes. Makes one dozen.
Cream sugar and shortening. Add egg and pumpkin. Sift dry ingredients together; add to sugar mixture. Add vanilla and nuts or raisins. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for 12 minutes. May be iced.
Mix sugar, vinegar, peppers and salt. Heat to a boil in a large pot. Add chopped vegetables and heat on low temperature (do not boil) for 20 minutes or until vegetables are done. Add mustard and stir completely. Pack in clean jars while hot. Makes approximately 8 pints.
Combine vegetables and water in a saucepan; bring to a boil and cook until tender. Drain, reserving 1 1/2 cups liquid; set vegetable and liquid aside. Heat oil in a large skillet; add steak and cook, stirring often, until browned. Remove from skillet and drain on paper towels; reserve 3 tablespoons drippings in skillet.
Mix all ingredients together, except chips. Mash into 9 x 13-inch pan. Sprinkle chocolate chips over top. Heat in a 300° oven until chips melt (about 5 minutes). Cool.
Place the butter and marshmallows in a large microwave-safe bowl. Microwave, uncovered, on High for 2 minutes or until puffed. Stir in the peanut butter until blended. Add the cereal and M&M's; mix well. Spoon into a greased 13 x 9 pan. Press down gently. Cool slightly before cutting. YIELD: 15 servings.
Mix butter, cheese, mayonnaise, garlic salt, salt and crab together in bowl, combining thoroughly. Cut muffins into small circles using cookie cutter or jigger glass (use any shape you want for variety). Spread mixture on muffin cutouts. Place under broiler until bubbling. Makes about 3 dozen.
Put cream cheese, mayonnaise and garlic powder in blender. Blend until smooth. Put in dish. Add crab and mix well. Put in serving bowl; spread seafood sauce over top. Serve with crackers, chips, etc.
I make my own cracker crumbs, by using rolling pin and crushing crackers not too fine.
Combine flour, sugar, milk and mayonnaise to smooth dough. Divide batter evenly between 10 paper lined cupcake or muffin wells. Bake at 350° for 25 to 30 minutes, or until golden brown. Makes 10 biscuits. Let cool before peeling off paper.
Prepare taco shells, shredded lettuce, chopped onion, tomatoes and shredded cheese (Cheddar).
In a bowl, combine the beans. In another bowl, combine the onion, sugars, salt lemon juice, salt, hot pepper sauce and seasonings. Stir into beans. Pour into a greased 2 quart baking dish. Top with bacon pieces. Bake uncovered at 350° for 1 hour or until heated through and bacon is crisp on top.
Slice mushrooms. Chop up chicken. Stir-fry chicken, tofu and garlic quickly in heated cooking oil for 2 minutes. Add vegetables; stir-fry for 30 minutes more. Blend soy sauce into cornstarch, ginger, sugar and salt. Stir into chicken mixture. Cook and stir until thickened. Drop by teaspoons, about 3 or 4 , into middle of egg roll wrapper. Egg roll wrapper is placed like diamond. Fold top flap down the 2 sides over and bottom up and around. Moisten edges with water; fry in oil until golden brown.
Cook squash in salt and water until done. Drain. Add remaining ingredients. Pour into buttered casserole dish. Bake at 350° for 30 to 45 minutes (until brown).
Blend all ingredients together except jelly. Wrap in plastic wrap and let rest overnight. Roll to 1/8-inch thick and cut into circles. Place about 1/4 teaspoon pepper jelly in the center of tart and fold over; crimp and seal. These may be frozen now, or baked at 350° for about 10 minutes. May be warmed in the microwave after they have been baked in the oven and cooled. (I do not like this way as they seem soggy to me.) Best to freeze for future use, then bake as needed.
Heat oven to 350°. In a 2-quart casserole, place uncooked noodles. Set aside. In a large skillet, heat oil and saute carrots, celery, onion and parsley until almost tender. Add broth, water and seasonings. Bring to a boil. Remove from heat and stir in chicken. Pour chicken mixture over noodles; cover with crust. Vent crust; brush lightly with milk. Bake 25 to 30 minutes.
Mix softened cream cheese, Ranch dressing and 2 cans ham together in bowl. Form ball. Place chopped pecans on wax paper. Roll cream cheese mixture back and forth in pecans until ball is completely covered with pecans. Chill and serve with your choice of crackers.
Heat oil in Dutch oven and brown meat on all sides, seasoning with salt and pepper. Add water; cover and cook on low heat for 2 hours. Add onions and cook 10 minutes. Add carrots and potatoes, cooking 30 to 35 minutes longer, until tender. Remove meat and vegetables. Measure stock left in pot and add water to make 1 1/2 cups. Bring to boil. Blend flour with 1/3 cup of water; stir into boiling stock, stirring until thick. Serve over meat and vegetables.
Thaw fish if frozen. Preheat broiler. Cut fillets into 6 portions. Place fish in a single layer in a greased baking pan. Brush half the melted butter or Dill Sauce over the fish. Season with salt and pepper.
Cream shortening and sugar. Add eggs and milk. Add dry ingredients, sifted together. Pat or cut out and place on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 48 cookies.
Grease 12-cup muffin pan; set aside. In small bowl, combine butter, egg and milk. In medium bowl, stir yellow cornmeal, flour, baking powder, salt and pepper. Add egg mixture, zucchini and corn, stirring until just combined. Spoon batter into muffin pan. Bake at 350° for 20 to 23 minutes or golden brown.
Cream sugar and oil together thoroughly. Add eggs, one at a time, beating well after each addition. Add flavoring, then the cake flour that has been sifted four times. Add in four parts. Bake in a tube pan for 1 hour at 350°. (This cake has a real crunchy top.)
Day 1: Peel cucumbers, remove seeds and slice into rings. Soak in lime and enough water to cover cucumber rings. Soak 24 hours.
Combine chocolate and butterscotch morsels in 2-quart casserole. Heat in microwave on medium for 5 to 6 minutes or until melted. Stir once during melting. Stir in peanuts. Drop by teaspoons onto waxed paper. Let set until firm.
Cream butter and cream cheese. Add flour and salt; divide into fourths. Chill 2 hours. Work one portion and roll 1/8-inch thick on a surface dusted with powdered sugar. Cut dough in 3 x 1-inch strips. Place a date in center of each roll-up strip. At 375°, bake for 15 minutes. Place on ungreased cookie sheet, seam side down. Sprinkle with powdered sugar while warm, then again when cool.
Melt margarine in skillet. Beat eggs and sugar together. Pour into melted margarine. Add dates and salt. Cool 10 to 15 minutes until thick. Mash dates as the mixture is cooking. Remove from heat, stir in cereal, nuts and vanilla. Cool until you can handle the mixture. Roll into balls and roll in coconut. Let stand until cooled. Store in tins or freeze.
Saute onion in oil and add ground beef, salt, pepper and pan drippings. In bottom of a 2-quart casserole dish, spread half of cabbage. Cover with half of meat mixture and half of the can of soup. Add some Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.
Combine all ingredients and roll into walnut size balls. Place on ungreased baking sheet. Bake at 350° for 20 minutes.
Brown beef and onion. Drain excess fat. Add taco seasoning. Remove from heat. Place milk and margarine in bottom of deep baking dish. Alternate potatoes, meat, olives and grated cheese in layers. Add salsa last. Cover and bake in preheated oven at 350° for 1 hour. Serves 4.
Cut shortening into flour, baking powder, salt and sugar. Mix together egg, milk and vanilla and add to first mixture.
Mix thoroughly with fork in 9 x 13-inch pan. Add chocolate chips and nuts. Stir and smooth in pan. Bake at 350° until top springs back when touched, about 45 minutes. Cool; cover and leave in pan. Serve plain in squares. Keeps well.
Boil the noodles until they are tender. Brown hamburger, adding onions, peppers and seasonings. Layer noodles, cottage cheese, tomatoes, low-fat cottage cheese and grated Mozzarella cheese. Top casserole with cheese.
Mix together flour, salt, pudding mix, butter, milk, baking powder and egg at medium speed for 2 minutes. Pour into pie tin. Pour drained (save juice) peaches onto batter. Mix in small bowl the cream cheese, sugar and 3 tablespoons reserved peach juice for 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Mix together 1 tablespoon sugar and cinnamon. Sprinkle on top of pie. Bake at 350° for 30 to 35 minutes. Keep in refrigerator.
Prepare chicken broth by combining water and bouillon cubes; simmer. Brown sausage and beef. Add onion and pepper, cooking until clear. Add simmered broth, gravy mix, sugar and garlic cloves; stir frequently to prevent sticking. Cook down to a gravy consistency. Remove garlic cloves; mash, then return to mixture. Combine with cooked rice. Add onion tops and parsley prior to serving.
Mix all ingredients together and pour into unbaked pie shells. Bake 40 minutes at 350°.
Peel potatoes; cut in thin slices. Pour 1/2 cup oil in skillet. Make sure oil is hot before adding potatoes. Turn stove on medium-high heat. Add potatoes, garlic, salt and onions in hot skillet. Cover, stirring occasionally, until potatoes are done. Potatoes are done when tender and cooked through, hot golden brown. When done, remove potatoes from skillet. Place potatoes on doubled paper toweling to drain excess oil. Save about 1 to 2 teaspoons oil in skillet and discard the rest.
Step 1: Drain all the beans and pour in a large bowl. Also, put in bell pepper and onion. Set aside.
Cut tomatoes in chunks and soak in salt water for 2 hours (1/2 cup salt and water to cover). Cut other vegetables into bite size pieces. Combine sugar, water, vinegar, celery seed and mustard seed. Drain tomatoes; add vinegar mixture. Tie cloves and cinnamon sticks in cheese cloth and add to mixture. Bring to a boil; reduce heat and simmer for 1/2 hour. Put in hot sterilized jars and seal.
Soften cheese by stirring. Add milk to Ricotta and mix until blended. (If you don't like curd, mash with potato masher.) Add pudding mix and beat. Will become very thick. Spread cheese and pudding mix over cooled crust. Slice bananas over this layer. Spread pineapple over bananas, then top with Cool Whip.
In 6-quart Dutch oven over high heat, bring sugar and 3 cups water to boil, stirring until sugar dissolves; remove from heat. Stir in lemonade and orange juice until melted. Stir in pineapple juice and 3 cups cold water. Pour into 2 (13 x 9) pans. Cover and freeze overnight. Place in punch bowl or individual glasses. Pour chilled pop over until slushy. Makes about 2 gallons.
Put sugars, salt, butter and milk in pan. Cook until a drop forms soft (but firm) ball in cold water or until thermometer reaches 234°. Cool until thick as syrup. Add peanut butter and vanilla. Beat until candy thickens. Pour into a buttered dish; cut into squares (about 36 pieces). You can add nuts if desired.
Heat oven to 325°. Layer all ingredients in ungreased rectangular pan (13 x 9 x 2-inch). Bake 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cool and, if desired, with whipped cream or ice cream. Makes 12 to 15 servings.
Melt caramels with milk, stirring often. Grease and flour 13 x 9 x 2-inch baking pan. Blend thoroughly sugar, flour, cocoa and soda; set aside. Mix melted butter and eggs. Add liquid mixture to dry ingredients and stir just until smooth. Spread batter into pan and bake in preheated 350° oven for 20 minutes. Carefully remove from oven and gently pour melted caramels over brownies. Sprinkle pecans over top. Return to oven and bake an additional 20 to 25 minutes. Do not overbake. Makes about 2 dozen 2 x 2-inch brownies.
Brown meat, onion, bell pepper and mushrooms; drain off grease. Butter a 9 x 13-inch pan. Mix meat mixture, corn, tomatoes, chili powder and tomato juice; add drained noodles. Mix all together. Pour into buttered pan. Top with grated cheese. Bake for approximately 45 minutes at 350°.
Drain salmon, removing all skins and bones. Mix all ingredients and form ball. Chill overnight and roll in 1/2 cup crushed pecans and 3 tablespoons fresh parsley. Serve with crackers.
Brown meat and onion; drain. Add cream of chicken soup, mushroom soup, enchilada sauce and taco sauce to meat. Cook slow for 5 minutes. Spray Pam in a 9 x 13-inch dish. Layer with corn tortillas. Add layer of meat sauce. Add layer of tortillas. Add another layer of meat sauce. Bake 20 minutes at 350°. Top with Cheddar cheese. (Can be put in smaller dishes and frozen. Don't cook until ready to serve.)
In medium size bowl, beat cream cheese until light and fluffy. Add milk and stir well. Add lemon juice and vanilla. Pour into crust; put pie filling on top and chill until ready to serve.
Combine everything but cornstarch, relish and pimentos. Heat for 5 minutes. Add 2 tablespoons cornstarch. Take off stove and add relish and pimentos. Put in 4 half-pint jars and store in refrigerator. Great to serve with hamburgers, hot dogs or vegetables.
Cream sugar and shortening. Add remaining ingredients. Stir until well mixed. Pour into well-greased and floured loaf pan (9 x 5 x 3-inches). Bake 1 hour in 350° oven. Remove from pan. Cool on rack before slicing.
Beat until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. Store in refrigerator.
Mix condensed milk, pineapple, lime juice, chopped pecans a few drops of green food coloring. Pour into pie crust; set for 3 hours. Serve with Cool Whip.
Preheat oven to 350°. Cream butter or margarine and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt. Add alternately with water to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350° for 35 to 40 minutes for 9-inch pans. Cool for 10 minutes. Remove from pans. Cool and frost. May be baked in a 9 x 13 x 2-inch pan for 35 to 45 minutes or until pick comes out clean.
Soak bread in egg and milk mixture. Mix ground beef and onion together and add to the bread, eggs and milk. Add sugar, spice, salt and pepper. Roll into small balls. Brown in butter. Bake in covered dish at 300° for 45 to 60 minutes. Turn frequently.
Preheat oven to 350°. Mix all ingredients except crumbled chips. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes. Top with crumbled chips and bake 10 minutes longer.
Beat eggs; add remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 325° for 60 to 75 minutes.
Mix all together and bake as needed at 400° for 15 to 20 minutes. This recipe keeps in the refrigerator up to 6 weeks.
Mix Jell-O, water, salt, lemon juice, sugar and crushed pineapple. Cool, then add cheese and whipping cream. Stir well. Refrigerate until set.
In a bowl combine sugar and flour. Add corn syrup, coconut, pineapple, eggs and vanilla. Mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degree for 50 min. or until a knife inserted near the center comes out clean. Cover loosely with foil if it browns too quickly. Cool. Chill before cutting. Store in Refrigerator. Yields 6-8 servings.
Combine milk and pudding mix in 4-cup glass measure. Microwave on High for 5 to 6 minutes or until mixture boils, stirring occasionally during last half of cooking time. Set aside. Place margarine in glass mixing bowl. Microwave on High for 10 seconds. Stir in graham cracker crumbs, sugar and peanut butter. Stir until crumbly. Press 3/4 of mixture into 1 1/2-quart baking dish; spread evenly. Top with pudding mixture. Freeze until solid. Cut into squares.
Combine all ingredients in a crock pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with tortilla chips.
Low fat option: replace 4 eggs with 1 egg yolk and 4 egg whites. Use applesauce in place of oil. This will make a moist cake.
Measure clam juice; add water to make 2 1/2 cups. Set clams aside. In frypan, cook bacon until crisp; remove bacon and set aside. Saute onions until limp; stir in potatoes and clam juice. Cover and simmer 10 minutes. Add tomatoes and simmer with celery for 10 more minutes. Add clams and thyme. Cook 5 to 10 minutes until clams and potatoes are tender. Add salt and pepper. Serve with a few crisp pieces of bacon in each bowl.