HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in microwave according to directions on package. Melt butter in a 1-quart glass measuring cup for 30 seconds on High. Blend in flour and add horseradish. Add broth and sherry, gradually, stirring until smooth. (If you don't use sherry, use 1 cup of the chicken broth instead of 3/4 cup.) Cook, uncovered, in microwave 2 1/2 to 3 minutes at Simmer or until thickened. Stir twice, then stir in half and half and mushrooms. Cook, uncovered, for 1 minute on Simmer, then put 2 cheese slices and 2 broccoli spears on each ham slice. Roll up and place in 3-quart baking dish. Pour sauce over all. Heat, uncovered, 6 to 8 minutes on Low setting, rotate dish 1/2 turn. Makes 6 servings.
Arrange tomato slices over lettuce on serving platter. In a separate bowl, combine remaining ingredients and mix well. Spoon a small amount of marinade on each tomato slice. Cover and place in refrigerator for 1 hour. Serve. Makes 4 servings.
Cut okra into 1/4-inch slices. Chop onion. Cook together in large nonstick skillet until onion is tender. Add stewed tomatoes; simmer for about 15 to 20 minutes.
Mix 1 stick oleo with graham crackers and pat in 9 x 13-inch pan. Then, mix for 15 minutes: eggs, remaining oleo and powdered sugar. Spread over cracker crumbs and add sliced bananas, then pineapple. Cover with Cool Whip. Sprinkle on nuts and top with cherries. Refrigerate overnight before serving.
Boil chicken; debone and cut into bite size pieces. Chop onion and chili peppers. Cut tomatoes into bite size pieces. Add mushroom soup, salt and pepper.
When everything is prepared, mix all together. Sprinkle top with bread crumbs in large casserole. Bake 1 hour at 350°. Serves 8.
Cook spaghetti by package directions; drain. Rinse and drain again. Add sliced onions, cucumbers and salad seasonings. Mix with dressing just before serving.
Cook potatoes in water to cover potatoes; cook until tender. Drain. Saute onion in butter in a large Dutch oven until tender. Stir in oregano, milk, salt, pepper and bouillon. Cook over low heat, stirring thoroughly, until heated. Remove from heat. Stir in 1 1/2 cups potato instant flakes and potatoes. Serve immediately.
Mix Jell-O and strawberry drink with 1 cup boiling water, then add cold water mixture and pineapple juice. Just before serving, add 7-Up and pineapple sherbet.
Mix ingredients together and bake in 4 cake pans at 350° for 45 minutes or until done. Cool and stack with icing.
Cream sugars with margarine. Add vanilla and egg and stir. Add soda and salt to mixture. Combine oats, wheat germ, flour and pecans. Mix well. Drop by teaspoonfuls 1-inch apart onto ungreased cookie sheet. On each cookie, make an indentation with the back of a spoon in the center. Add jam or preserves in the center of each cookie. Bake at 350° for approximately 10 to 15 minutes.
Mix sugar, melted oleo, almonds, coconut and flour in a 9 x 12-inch pan and bake for 30 to 35 minutes at 350°, stirring every 5 minutes. This makes a crunchy mixture. Cool and remove a little less than half of the mixture. Spread the remaining half evenly in the pan.
Mix the first 4 ingredients together and press into a 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool. Mix the cream cheese, powdered sugar and 1/2 Cool Whip. Spread over cooled crust. Mix pudding and milk; beat for 2 to 3 minutes. Spread over cream cheese layer. Add remaining Cool Whip on top of pudding and add nuts. Chill at least 4 hours. Better overnight.
Place scallops in greased 8 x 8-inch baking dish. Melt margarine; saute onions in margarine, then add rest of ingredients. Mix well. Press dressing over fish, covering well. Bake for 1 hour at 350°. Before baking, cover dish with foil and remove for last 10 minutes.
Beat eggs until thick and lemon colored (about 5 minutes with electric mixer at medium speed). Gradually add the sugar, a few spoonfuls at a time. Beat another 3 minutes. Slowly add flour, baking powder and salt. Beat in milk in 3 equal portions until blended. Add flavoring. Beat 2 minutes. Pour into a greased and floured 15 x 12 x 1 1/2-inch jelly roll pan. Bake in center of preheated 350° oven for 38 to 42 minutes (or until toothpick inserted in center of cake comes out clean). Cool 1 hour on rack. Cut cake into finger-like strips to resemble Twinkie cakes. Spread half of the fingers with filling and top these with remaining fingers to form sandwiches. Wrap and refrigerate or freeze. They keep up to 3 weeks refrigerated, indefinitely if frozen with proper wrapping. Makes 24 sandwiches.
Preheat oven to 350° (325° for glass). Melt butter in oven. Sprinkle graham cracker crumbs over butter. Pour condensed milk over crumbs. Sprinkle on coconut. Press down firmly. Microwave chocolate chips and almond bark until smooth. Stir in marshmallows and cereal. Pour over coconut. Top with M&M's. Refrigerate until firm. Store at room temperature.
Mix oatmeal, flour, soda, salt, margarine and brown sugar together. (I use my hands.) Press half of the mixture into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven and sprinkle chocolate chips and nuts over hot crust. Drizzle caramel sauce over chips and nuts. Sprinkle with remaining crumb mixture. Return to oven for 20 minutes. Cool and cut into squares. Keep in an airtight container.
Beat egg with fork. Stir in milk and oil. Measure sifted flour. Blend dry ingredients; stir in just until flour is moistened. Batter should be lumpy. Add blueberries and stir slightly. Fill greased muffin cups 2/3 full (can use paper cups). Bake at 400° for 20 to 25 minutes. Loosen immediately. Serve warm.
Saute onion in olive oil (enough to just cover bottom of large frying pan; electric is best). When onion is golden or light brown, remove from pan and set aside. Saute chicken and crushed garlic in olive oil (add more if necessary) for a few minutes, turning once (don't brown). Add salt, pepper, basil and thyme. When chicken is just about tender, add crushed tomatoes and broken up bouillon cubes and stir until bouillon is melted and mixed with tomatoes. Add wine and simmer about 5 minutes. Add the sauteed onions. Add fresh green and red peppers and mushrooms. Mix well. Cover for a few minutes only, then mix again. Don't let the vegetables get too soft. Serve over pasta with a glass of wine and fresh semolina bread. Enjoy!
Mix sugar, vanilla, eggs and butter together. Put flour and cocoa in; mix well, then add the nuts. Put mix in buttered 16 x 9-inch pan and bake for 30 minutes at 325°. Don't overbake.
Blend together all ingredients with electric mixer. Put in 13 x 9-inch pan and bake at 325° for 45 minutes to 1 hour. Sprinkle with cinnamon and sugar.
Boil sugar and water for 2 minutes. Add juices and almond extract. Chill. When ready to serve, add ginger ale and sherbet. Yields 50 servings.
Cream the oil and sugar. Add eggs, one at a time. Beat on high speed 10 minutes. Mix flour, salt, baking powder, coconut flavoring, coconut and milk. Add to the other mixture. Butter tube pan and flour with powdered sugar. Put in cold oven. Bake at 325° for 1 hour and 15 minutes.
In large skillet, brown sausage and remove from skillet. In 1/4 cup drippings (add butter if necessary) fry potatoes on one side over medium heat until browned. Flip and break apart with fork. Add green pepper and onion. Cook and stir until tender.
Mix the beef, rice, onion and seasonings. Form into small balls. Fry in hot oil, turning frequently, until light brown, but not crusty on all sides. Add tomato sauce and water; mix well. Cover; simmer for about 45 minutes. Serves 4.
Melt butter and mix with cracker crumbs. Cook broccoli 5 minutes and drain. Combine eggs, soup, cheese and mayonnaise. Fold in broccoli. Pour into casserole dish and cover with cracker crumbs. Bake 20 minutes at 350°.
Sift and measure flour and add salt, baking powder and soda. Sift together and add sage. Cut in shortening. Add buttermilk; mix well. Knead and roll until dough is 3/8 inch thick. Cut out biscuits and place on greased baking sheet. Bake about 15 minutes at 450°.
Stir dry ingredients. Cut in shortening and add beaten egg and milk. Mix well. Place in a greased bowl and chill 2 hours.
In large skillet, melt butter. Add onion, carrots and mushrooms; saute for 3 minutes. Add beef and stir until browned.
Preheat oven to 350°. Grease pie plate with shortening. Mix all ingredients together with fork until blended. Pour filling into pie plate. Bake for 35 to 40 minutes until knife inserted in center comes out clean. Cool on wire rack 2 hours.
Mix everything, except cheese; pour 1/2 of batter in pan. Add cheese. Pour other half of batter and rest of cheese. Bake in 350° oven until done.
If large fruits are used, cut them into large pieces and set aside. Bring cornstarch, sugar and water to a boil in a saucepan over medium-high heat. Add 1 cup of fresh fruit. Bring to a boil again, then remove immediately from heat and add remaining cup of fruit. Do not cook further. Last addition of fruit should remain uncooked. Spoon this sauce over ice milk or cake. Makes 2 1/2 cups. Serves 40; 1 tablespoon per serving.
Combine. Bake at 375° until light brown. Frost with frosting while warm.
Wash tomato, green pepper and cucumber. Peel cucumber, remove seeds. Remove seeds from green pepper. Chop tomato, green pepper and cucumber into small cubes. Make sure that there is proportionally more tomato than either green pepper or cucumber. Add oil, salt and pepper to taste.
Make 4 sandwiches with bread, cheese and ham; trim crusts. Place in buttered casserole dish. Mix eggs, milk and dry mustard. Pour over sandwiches. Let stand a few hours or overnight in refrigerator. Pour melted butter over sandwiches and sprinkle on cornflakes or potato chips. Bake 1 hour at 350°. To avoid burning bottom, place casserole dish in pan of water to bake. Enjoy!
Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.
Add enough milk, a little at a time, until it is at the right thickness to spread on cake or brownies.
Marinate brisket for at least 1 hour in 1 cup of buttermilk; wipe dry. Mix all other ingredients and work into brisket. Cook at 275°, uncovered, until done, or wrap in foil and cook at 375° for 3 1/2 hours. Pour drippings in gravy boat and serve with meat.
Cook all ingredients except potatoes and crust over low heat, stirring constantly until meat loses its red color, then cover and cook 45 minutes.
Beat butter, eggs and sugar together. Add mashed potatoes and milk. Add dry ingredients and chocolate or cocoa. Add nuts. Pour into a spring-form or Bundt pan. Bake at 350° about 1 hour.
In large saucepan, combine onion, salt, sugar, vinegar and mustard seed; bring to a boil. Add the tomatoes; cook just until they begin to look "transparent." Pour into hot, sterilized pint jars and seal.
Combine the chicken, celery, eggs, onion, relish, mayonnaise, salt and pepper. Toss together. Cut the tops off tomatoes. Scoop out the pulp and discard. Fill each tomato with portion of salad. Place tomato on bed of lettuce. Chill for 1/2 hour before serving.
Whip cheese with eggs; add remaining ingredients and pour into pie shell or a smaller pan which has been coated with butter and any kind of crumbs. Bake at 350° for 30 to 35 minutes or until nearly set. Remove from oven and chill. This may be glazed with jellies or preserves or coat with fruit glaze.
Saute onion until tender. Stir in rest of ingredients. Heat until bubbly, stirring well. Serve in a heated fondue pot. Serve with big corn chips. Makes 3 1/2 cups.
Mix ingredients in order. Use Pam or grease iron skillet. Heat. Cook in 450° oven for approximately 20 minutes.
Grind or chop the first 4 ingredients. Simmer ground pork and beef in oil. Add the basil, oregano, parsley flakes, peppers and salt and cook 1 hour, then add remaining ingredients. Cook on simmer for 2 to 3 hours. Add meat balls if you wish.
Heat oven to 400°. Make up favorite pastry for a two-crust pie. Roll out half of pastry. Line a 9-inch pie plate. Make a high, fluted edge; refrigerate.
Layer cookies alternately with whipped topping in four 6 ounce dessert glasses.
Combine ingredients, using blender. Put in covered jar and refrigerate. Makes 1 cup.
Peel potatoes; boil until soft. Cut 1 1/2-inch chunks. Spread potatoes evenly over bottom of 13 x 9 x 2-inch baking pan. Combine onions, parsley, soup, mayonnaise and yogurt. Pour over potatoes. Sprinkle cooked bacon on top. Garnish with paprika. Cover with foil and bake at 350° for 1 hour, uncovering during last 30 minutes. Yield: 10 to 12 servings.
Crumble the sausage into a nonstick 12-inch skillet; cook over medium heat, stirring frequently. Peel and chop the onion and add to skillet. Chop roasted peppers and jalapeno peppers. Add to skillet when sausage is browned and onions are soft. Pour this mix into a colander and drain well. Set aside.
Saute chicken, onion and garlic in oleo until chicken is lightly browned, about 5 minutes. Stir in cornstarch; cook 1 minute. Add broth, carrot, lemon juice, lemon peel and salt. Bring to a full boil. Stir in parsley and rice; cover. Remove from heat and let stand 5 minutes. Fluff with fork. Serves 4.
Pound the chicken breasts flat for rolling. Salt and pepper to taste. Top each breast with 1/4 spinach, then cheese. Roll up and pin with toothpicks. Dip rolls in beaten egg and then in bread crumbs. Bake at 350° for 25 minutes. Top with mushroom gravy.
Combine all in a large bowl. Form small amounts (about 1/2 teaspoon) into strawberry shapes. Sprinkle remaining jello into flat dish; roll each strawberry to coat (I use another box of jello also). Make stems with green decorator icing. Place on baking sheet; refrigerate.
Cut a piece of waxed paper to fit bottom of tin. Must not be bigger than bottom. Cut a strip of wax paper long enough to line sides of tin allowing an overlap and 2 inches deeper than height of tin. Turn up 1 inch of the strip and cut 1 inch. Fold with diagonal cuts so it will fit the round tin. Around sides of tin, place the strip with the cut edges at the bottom. Fit the round piece at bottom of tin.
Mix together and place in greased casserole. Lay pork chops over all; cover and bake.
Boil squash and onion for 5 minutes. Add carrots, sour cream and soup to squash and onion mixture. Set aside. Mix margarine and stuffing. Spread 1/2 of stuffing mix in bottom of 13 x 9-inch pan. Put squash mixture on top of stuffing. Sprinkle rest of stuffing mixture on top. Cover and bake for 25 minutes at 350°. Remove cover to brown for the last 5 minutes.
Cream together the butter and sugars. Add eggs and vanilla; mix thoroughly. Mix together the flour, oatmeal, salt, baking powder and baking soda. Add dry ingredients to creamed mixture. Add chocolate chips, grated chocolate and nuts. Bake on ungreased cookie sheet at 375° for 11 to 14 minutes.
Brown hamburger meat, drain. Add onion and pepper to meat. Salt and pepper to taste. Make potatoes depending on amount to be served. Place meat mixture in dish. Add potatoes on top. Sprinkle cheese on top. Bake 10 to 15 minutes at 350°.
Combine all but onion. Chill. Add onions just before serving. Serve on crisp lettuce with tomato and hard-boiled egg wedges. Serves 6.
Melt jellied cranberry sauce over low heat. Add spiced cider mix. Brush over ham or poultry 1/2 hour before removing from the oven. Serve extra as sauce on the side.
Mix together. Pour into unbaked pie shell. Bake at 350° about 35 to 40 minutes.
Saute shrimp, broccoli and peppers until done. Add garlic; cook 1 minute. Serve over rice.
Blend pudding, orange juice and crushed pineapple; fold in Cool Whip. Refrigerate several hours before serving.
Place cabbage and carrot in a food processor bowl. Cover and process until vegetables are finely chopped. Combine the remaining ingredients. Add to the cabbage mixture. Store in refrigerator. Good on pork barbecue sandwiches. Makes about 2 1/2 cups.
Thaw hash browns and mix with ham and onion. Combine milk and cream of mushroom soup together with wire whip. Mix into potato mixture. Blend together. Pour into 13 x 9-inch baking dish and spread. Bake for 45 to 55 minutes at 350°. After time is up put cheese slices on top and put back into oven for 5 minutes longer, or until cheese is melted.
Defrost frozen bread dough in a plastic bag secured at end (leave room for bread to rise). Let bread dough rise until double or more. Remove from plastic bag (by turning inside out) and smash dough with hands into 9 x 13-inch rectangle, if possible. The dough will be elastic. Spread on butter and sprinkle with brown sugar. Roll up lengthwise into 12 hole muffin tin. Cover with plastic and let rise until double (1/2 hour). Remove plastic and bake at 350° for 10 to 20 minutes until light brown.
Slice peaches. Put in pie shell. Mix dry ingredients and pour over peaches. Dot with butter and bake at 400° for 40 to 45 minutes. Serve with Cool Whip. Ice cream is even better.
Cook spinach according to package directions, omitting salt. Place on paper towels. Squeeze until barely moist. Set aside. Combine cheese and flour; set aside. Combine eggs, milk, salt, pepper and nutmeg. Stir in spinach and cheese until well blended. Pour mixture into a 9-inch deep dish pie plate, coated with cooking spray. Bake at 350° for 55 to 60 minutes. Let set 5 to 10 minutes before serving. Yields 8 servings (approximately 165 calories per serving).
Brown meat, onion, salt, pepper and mustard. In greased casserole, alternate layers of toast, meat and cheese. Mix remaining ingredients and pour over the layers in dish. Bake, uncovered, at 350° for 35 minutes. Tastes like cheeseburgers.
Mix cake mix, 1 cup coconut, eggs and pineapple or fruit cocktail (juice and fruit). Mix 2 minutes. Pour into pan. Sprinkle top the 1/2 cup brown sugar. Bake for 45 minutes at 325°.
Cut tips off squash and cut each into pieces. Drop into large saucepan with enough boiling water to cover. Return to a boil; reduce heat and cook until tender. Drain and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into a 3-quart casserole that has been lightly sprayed with nonstick spray. Cover with light layer of bread crumbs. Bake at 350° for 20 to 25 minutes or until lightly browned.
Brown hamburger. Drain hamburger on paper towel to remove excess fat. Stir water, tomato sauce, onion, oregano, basil, salt, garlic powder and pepper into a saucepan with the hamburger. Cook until bubbly. Break spaghetti in half and add to pan. Simmer on low for 30 minutes or until spaghetti is tender. Serve spaghetti with Parmesan cheese.
Cream first 6 ingredients. Sift together dry ingredients. Add to creamed mixture. Blend in Krispies and oatmeal. Drop by tablespoons onto cookie sheet that has been sprayed with Pam. Bake at 375° for about 15 minutes. This is a healthy and delicious cookie.
Clean chicken and split into halves. Place in skillet with fat. Chop parsley, onion, mushrooms and garlic. Add fat with salt and pepper. Pour over chicken. Cover and simmer for 15 minutes, turning occasionally. Dip chicken into bread crumbs and boil until browned. Serves 2.
Mix the eggs and potatoes together. Blend in salt, pepper, poultry seasoning, celery, onions, parsley flakes and butter. Add cubed bread, 1 cup at a time, to potato mixture and mix well. Bake in 325° oven for approximately 45 minutes or until top is crusty brown.
Cream margarine; add sugar and continue to beat until light. Add vanilla. Add sifted flour and mix well. Fold in chopped nuts. Shape into small balls. Bake on ungreased baking sheet in moderate oven at 350° for 15 to 18 minutes. Roll in confectioners sugar while hot. (About 3 dozen cookies.)
Simmer mandarin peel, water and sugar in saucepan for about 15 minutes. Put drained mandarin sections in a bowl, cover with berries. Cover with peel and syrup mixture. Chill. Arrange watercress or endive on plates, cover with fruit and syrup mixture, top with chunks of Feta cheese. Serves 4.
Preheat oven to 350°. In a medium pan over low heat, melt the butter with the unsweetened chocolate. Remove from the heat and add the sugar. Beat in the eggs, one at a time. Add the vanilla. Stir in the flour and 1/2 cup of the nuts. Pour into greased 9 x 13-inch pan. Sprinkle chocolate chips and remaining nuts on top and bake 30 to 35 minutes.
Beat egg yolks with sugar. Add Mascarpone and mix well. Beat egg whites until stiff and fold into egg yolk mixture. In separate bowl, mix coffee and liquors together. Soak biscuits in the coffee mixture and make layer in 9 x 13-inch glass pan. Layer the cream mixture on top of soaked biscuits. Continue layers. Top layer should be the cream mixture. Sprinkle with grated chocolate. Refrigerate 1 hour. Freeze for 30 minutes before serving to make it easier to serve.
Mix 1 cup butter, 1 cup flour and 1 cup sugar. Pat in 9 x 13 pan. Bake at 375 for 15 minutes, let cook. Mix cream cheese, sugar, milk & vanilla. Fold in pineapple. Pour over crust. Mix melted butter and coconut; spread on top. Bake at 350 for 15-20 minutes or until lightly browned.
Beat shortening until smooth. Add 1 1/2 cups of sugar gradually and blend until creamy. Add egg yolks and melted chocolate. Sift dry ingredients together and add to chocolate mixture alternately with milk, beating until smooth. Add vanilla and chopped nuts. Beat egg whites and add remaining 1/2 cup of sugar. Fold into chocolate mixture. Bake in greased 9-inch layer pans for 35 to 40 minutes at 350°.
Grease large casserole dish. Sprinkle 1/2 of stuffing mix on bottom. Combine all other ingredients. Pour squash mixture into casserole dish. Top with remaining stuffing mix. Bake at 350° until bubbly.
Cream the first 5 ingredients together. Add remaining ingredients. Bake at 325° for 15 minutes. Do not overbake. Spread on greased cookie sheet with your hands. Batter is thick. Frost with chocolate frosting while warm and cut 3 x 12.
Cut off crusts. Roll bread flat with rolling pin. Mix cream cheese, 1/2 cup sugar and egg yolks. In 2 separate dishes, put melted butter in one and 1 cup sugar and cinnamon in the other. Spread cheese mixture on bread. Roll up and submerge in melted butter, then roll in sugar mixture. Place on cookie sheet and put in freezer. When frozen, put in freezer bags.
Grease one 8-inch square pan. Beat eggs in small mixer bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, blending thoroughly. Stir in nuts. Pour into pan and bake at 350° for 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool in pan.
Place fillets in single layer in greased pan. Broil 4-inches from flame 10 to 15 minutes. Baste once halfway through cooking time.
Blend soup and water; measure out 1/4 cup of this mixture and put in with the meat. Combine with ground chuck, egg, parsley, dill pickle, onion and salt. Mix all together; shape into 1-inch meatballs. Brown meatballs in shortening in large skillet. Cover with remainder of soup. Cook over low heat for 20 minutes or place in 275° oven. Stir now and then to keep from sticking. Good to serve in chafing dish at parties.
Chop lettuce very fine. Drain pineapple and add to lettuce. Add Miracle Whip as needed (a little sugar, if needed). Refrigerate to let flavors mingle. Serves 8 to 10.
Mix and boil all ingredients except the crackers. Break the crackers up and add to mixture. Bring to a boil and boil for 10 minutes. Pour into pie shell and cook at 350° until golden brown.
Dip thin strips of deer or elk in mix. Let stand overnight. Pour leftover mix over meat.
Mix by hand the following: cake mix, oil and can of oranges. Then, add to the mixture 4 eggs (one at a time). Mix well. Pour into 3 greased and floured round cake pans. Bake at 350° for 25 minutes. Cool cake.
Mix sugar, water and corn syrup in saucepan. Cover and bring to a rolling boil. Remove lid and continue to cook to 242° on candy thermometer or until syrup spins a 6 to 8 inch thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup over egg whites slowly. Continue to beat until frosting holds peaks. Blend in vanilla.
Mix all together and place in baking dish. Place baking dish in pan with 1-inch deep water for 45 minutes at 375°. Serve warm with half and half cream.