HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook peas according to package directions; drain. In medium saucepan, melt butter; remove from heat. Stir in flour, salt, pepper and nutmeg until smooth. Gradually stir in milk and cream. Bring to boiling, stirring constantly. Boil gently for 1 minute. Add peas; simmer 2 minutes. Makes 8 servings.
Combine the first 6 ingredients and mound on muffin halves. On each muffin, place a slice of tomato and crisscross with 2 strips of sliced Cheddar cheese. Broil for 5 minutes or until cheese melts.
Combine drained beans with remaining ingredients. Add 2 hard-boiled eggs, chopped. Chill.
Mash potatoes with masher. Add condensed milk and butter. Cook until butter melts. Don't boil. Add parsley flakes.
Mix together the butter, crabmeat, mayonnaise, garlic salt and cheese and spread on muffins. If you are preparing this ahead, place spread muffins on a baking tin. Wrap and freeze. When ready to serve, cut each half into quarters and broil until golden brown. This makes about 48 servings.
Stir together flour, brown sugar, nuts and oleo. Spread evenly in shallow baking pan. Bake in 350° oven for 20 minutes, stirring occasionally. Sprinkle 2/3 of crumbs in a 13 x 9 x 2-inch pan. Combine egg whites, sugar, strawberries and lemon juice. With electric beater beat at high speed to stiff peaks about 10 minutes. Fold in whipped whipping cream. Spoon mixture over the crust and top with remaining crumbs. Freeze 6 hours or overnight. Garnish with strawberries or whipped cream.
Combine first 9 ingredients. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Gradually add flour and milk (may add more milk, if desired). Stir constantly until mixture thickens. Add Velveeta cheese. Stir until melted. (May use less cheese, if that is your taste. I do.) Makes 4 to 5 servings.
Stir together flour, sugar, baking powder, soda and salt into a large bowl. Cut in margarine until mixture is crumbly. Stir in eggs with orange rind and orange juice; blend mixture into flour mixture. Stir just until flour is moistened. Fold in raisins, cranberries and nuts. Spoon into a greased loaf pan. Bake at 350° for 60 to 75 minutes or until done.
Score roast in several places and fill scores with salt, pepper and garlic salt. Brown lightly on all sides in oil. Remove from pan and drain excess fat.
Cook and drain spinach. Add onions, stuffing mix, cheese and seasonings. Add eggs and margarine at once. Blend with a fork. Form into balls. Bake on greased sheet for 18 to 20 minutes at 350°. May be frozen prior to baking. Yields 7 dozen. Great for parties.
Drain mushrooms; save liquid. Melt butter in saucepan. Saute onion. Add seasonings and mushroom liquid. Blend in chicken soup and stir until smooth. Gradually add milk, stirring, until smooth and thick. Mix rice, mushrooms, pimento and chopped chicken. Pour into a buttered pan. Top with grated cheese. Bake in a 350° oven for 30 minutes.
Boil sugar, butter and milk for 1 minute. Add other ingredients. Mix to blend. Spread in a buttered pan, 8 x 8, to cool. Cut as desired. May be dropped by teaspoonfuls onto waxed paper and allowed to cool. Makes 36 cookies.
Put potatoes in large pot. Cover with water. Add salt; boil over high heat 10 to 15 minutes or until fork-tender. In skillet, fry bacon until crispy. Break into small pieces. Drain potatoes and let cool slightly. In large bowl, mix all ingredients well. Add the potatoes and mix well. Serve warm or cover and chill until ready to serve. Serves 6 to 8.
Sift together flour, baking soda and salt. Combine chocolate, sugar, milk and beaten egg in saucepan. Cook and stir over low heat until chocolate melts and mixture thickens; cool. Stir shortening to soften. Gradually add sugar. Mix until light and fluffy. Add vanilla. Add the eggs one at a time. Beat well after each. Alternately add flour mixture and 2/3 cup milk, beginning and ending with flour. Beat after each addition. Blend in chocolate mixture. Bake in 2 paper lined or greased 9-inch layer pans at 350° for 25 minutes (more or less). Remove from oven when cake separates from side of pan.
Heat oven to 350°. Grease 2 clean, empty 1-pound coffee cans. In 2-quart saucepan over medium-high heat, bring milk to boil. Immediately remove from heat; add dates and let stand for 10 minutes. In a large bowl stir flour, sugar, baking soda, salt and pecans to mix well. In a medium-size bowl using wire whisk or fork, beat eggs lightly; stir in date-milk mixture and lemon extract until well blended. Stir egg mixture into flour mixture until just blended. Pour batter into prepared cans; bake 50 to 55 minutes until wooden pick inserted in center comes out clean. Cool in cans on wire rack 10 minutes. Remove loaves from cans; cool completely. Brush loaves with glaze. Let stand for about 15 minutes until glaze is set.
Place all ingredients in roaster. Bake for 4 hours at 325°. Serve over rice.
Arrange fillets in well oiled baking dish. In small skillet, lightly saute leeks and mushrooms in oil, about 4 minutes. Add wine and stock; season lightly with salt and pepper to taste. Bring liquid to a boil, stir, reduce heat, cover and simmer several minutes until leeks are tender but still firm. With slotted spoon, transfer vegetables to top of fish, cover and bake in preheated 350° oven for about 15 minutes. Allow about 9 minutes per inch thickness of salmon. Reduce pan liquid by half over high heat, whisking continuously. Serve fish with sauce over cooked rice; garnish with snipped parsley.
Beat all ingredients until smooth (1 minute in blender on high or 2 minutes with hand beater). Pour into greased 9 x 1 1/4-inch or 10 x 1 1/2-inch pie plate. Bake in preheated 350° oven until knife inserted in center comes out clean (approximately 50 to 55 minutes). Makes 8 servings. One serving equals 120 calories or 1/2 bread, 1/2 milk and 1 fat exchange.
Cook the cranberries in 1 1/4 cups water until tender. Remove free-floating loose skins. Add sugar and cook an additional 5 minutes. Pour the boiling mixture over jello and stir until dissolved. Chill in the refrigerator until partially set. Add celery, apples, nuts and salt. Pour into a pretty mold and chill.
Cook rotini according to package directions; drain. Rinse the pasta with cold water and drain. Combine pasta and remaining ingredients, tossing well. Serve immediately or if desired, chill.
Cook, season and drain string beans. Saute green pepper and onion in butter. Mix string beans, sauteed pepper and onion, tomatoes, cornstarch and sugar. Pour in buttered casserole. Top with crushed 8 to 10 saltines. Top with dots of butter. Bake at 350° for 25 minutes.
Dissolve sugar in warm water.	Cool. Add Kool-Aid and pineapple juice. Pour in ginger ale. May also be frozen without ginger ale. Place frozen block in punch bowl and pour ginger ale over to dissolve.
Sprinkle yeast into 1/2 cup water and stir until dissolved. Dissolve sugar and salt in 1 cup water. Add shortening and yeast mixture; mix well. Add flour and mix. Work through dough with spoon 5 times at 10 minute intervals. Turn dough onto lightly floured board and divide in half. Shape into 2 balls and let rest for 10 minutes. Roll into 12 x 9-inch rectangle. Place on baking sheet. Score with 6 diagonal marks. Cover with towel to raise 1 1/2 hours. Bake at 450° for 30 to 35 minutes.
Mix instant pudding with fat free milk. Let it begin to thicken. Then add 1/2 of the cool whip. Blend together with a spoon. Pour into the crust. Let it get firm in the refrigerator. Before you serve it, add the rest of the cool whip to the top of the pie.
Add boiling water to Jell-O; set aside to cool. Add oil to cake mix; beat one minute. Add eggs one at a time, mixing after each one. Add Jell-O mixture to cake mix and beat for one minute. Bake in a 13 x 9-inch pan at 350° for 30 minutes.
Cook rosamarina as directed on box and drain. Dice mandarin oranges. Drain oranges and pineapple and cook juices until thickened with the flour, salt, sugar and beaten eggs. Cool juice mixture and add to rosamarina. Add the fruit and refrigerate overnight. Then add the Cool Whip and garnish with maraschino cherries.
Combine butter and garlic; set aside. Combine bread crumbs, cheese, parsley, salt and pepper; stir well. Dip each chicken breast in butter mixture and coat with bread crumb mixture. Roll tightly, starting at narrow end, and secure with a toothpick. Arrange rolls in a shallow baking pan. Drizzle with remaining butter and lemon juice. Sprinkle with paprika. Bake at 350° for 45 to 55 minutes. Yields 6 servings.
Combine grated cheese and parsley flakes in a bowl. Wash chicken and pat dry. Bread both sides with the cheese and parsley combination and fry in 1/4 cup oil until slightly brown (very slight). Combine soup combinations and add cooking wine. Place chicken in baking dish and pour the soup mixture over it. Bake in a 350° oven until mixture bubbles. Great served over rice.
In a bowl, combine cracker crumbs, pecans and sugar. Add butter. Mix well. Set aside 1/2 cup of mixture. Press remaining mixture into a greased 13 x 9 x 2-inch baking dish. Bake at 325° for 8 minutes.
In a skillet, brown rice in shortening. Add the onion and bell pepper. Stir, add salt, chili powder and tomatoes, including juice. Add water. Cover and simmer 30 minutes or until rice is tender and liquid is absorbed.
Remove both oven racks and cover with foil. Turn oven at 350°. Put egg whites into small mixing bowl. Beat as for meringue, gradually adding sugar and vanilla. Beat until forms very stiff peaks. Remove beaters and carefully fold in chocolate chips and chopped pecans (optional). Drop teaspoonfuls on foil racks. Place racks in oven and turn oven off. Leave overnight and do not open oven. Remove and store in airtight container.
Heat liquids until warm. Add yeast. Stir into 3 cups flour and other ingredients. Stir in enough of remaining flour as possible. (Dough will be stiff and tacky.) Spoon into 2 bread pans, greased and sprinkled with corn meal. Let rise and bake until done. Great when toasted.
Combine butter and 1 1/2 cups sugar, creaming until light and fluffy. Add egg yolks; beat well. Stir in sour cream. Combine flour, baking powder and soda; add to creamed mixture, stir until combined. Beat egg whites until stiff; fold into batter. Pour mixture into greased 13 x 9-inch pan. Sprinkle sugar, cinnamon and nuts over batter. Bake at 350° for 35 minutes. Let cool 15 minutes.
Cook chicken until tender. Pick off bones and leave in large pieces. Thaw broccoli in boiling water. Drain well. Spread thin layer of sauce in extra long pan. Place next the broccoli over the sauce and next the chicken. Toss wine and bread cubes together. Drop over chicken. Spread remainder sauce over the casserole. Sprinkle with cheese croutons on top. Bake 2 hours at 300°. I usually only bake 1 1/2 hours. Yields 15 servings.
Mix the first 4 ingredients; put in baking dish. Sprinkle cheese on top. Mix crackers in with melted margarine. Put on top. Bake at 350° until bubbly hot. If top begins to brown too quickly, cover lightly with foil. Makes 6 to 8 servings.
Heat oven to 350°. Lightly grease 8-inch pie plate. In small mixer bowl, beat eggs; blend in sugar and margarine. Combine flour, cocoa and salt. Add to margarine mixture. Stir in vanilla and nuts, if desired. Pour into prepared pie plate. Bake 25 to 30 minutes or until almost set. (Pie will not test done in center.) Cool; cut into wedges. Serve topped with scoop of ice cream and Hot Fudge Sauce.
Heat oven to 350°. Beat margarine, sugars, peanut butter, vanilla and eggs in large bowl vigorously until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.
Combine the first 5 ingredients. Mix together the flour, baking soda and salt; add to first mixture. Add the chocolate chips and chopped nuts. Bake at 375° for 10 to 12 minutes.
Mix 1 egg, cake mix, butter and chopped nuts with hands and crumble in pan. Mix powdered sugar, cream cheese and 2 eggs and pour over crumbled mixture. Bake at 350° for 30 to 40 minutes.
Arrange apple slices in a lightly greased 9-inch square baking dish. Combine sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apples and dot with butter. Top with pastry and bake	at 400° for 40 minutes or until golden brown.	Serves 6 to 8.
Cover cookie sheets with brown paper. Using hands or food processor, soften almond paste. Blend in order. Drop by teaspoon or force through a cookie press onto covered cookie sheets. Bake at 300° for 25 minutes. Lay paper linings on very damp cloth. Let stand about 30 minutes after baking. Let cool and peel off the macaroons.
Combine oil and Ranch mix. Add dill weed, garlic powder and lemon pepper. Pour over crackers; stir to coat. Place in warm oven at 250° for 15 to 20 minutes.
Cook macaroni and drain. In deep 2-quart casserole dish, add macaroni. In separate bowl, add beaten eggs, milk, salt and pepper. Cut cheese and butter into chunks and add to mixture. Pour mixture into dish of macaroni and mix thoroughly. Bake at 350° to 375° for 30 to 45 minutes without a lid.
Cook rice according to manufacturers directions. Heat all other ingredients (except marshmallows). Do not bring to boil. Add to cooked rice, stir well and add marshmallows.
Combine broth, onion, and 1/2 teaspoon salt; heat to boiling. Stir in rice. Cover and cook according to package directions. Stir chiles into sour cream with remaining 1/2 teaspoon salt. Layer 1/2 the rice, sour cream, turkey and cheese into 2-quart baking dish. Repeat, ending with cheese. Bake at 350° for 20 minutes or until heated through. Makes 6 to 8 servings.
Roast chickens until tender. Allow them to cool. Peel chicken from bone and shred into crock-pot. Add cans of chicken, mushroom and celery soups, mix well. Cook until hot. Serve on hamburger buns.
Add sugar to cooked rice. Cool. Cut marshmallows in quarters. Add marshmallows, pineapple and whipped cream to cooked rice. Mix well.
Peel, core and quarter the apples. Place in water and cook over low heat until apples soften. Stir occasionally, take from fire, add powdered sugar, cinnamon and brandy. Simmer 5 minutes. Serve hot or cold. Excellent with pork chops, chicken or potato pancakes.
Sift together flour, soda and salt. Cream until fluffy butter, shortening, sugar and vanilla. Add egg. Combine dry ingredients with creamed mixture. Blend in 2 tablespoons milk. Drop by teaspoonfuls and flatten with bottom of glass that has been buttered and dipped in sugar. Bake in preheated 400° oven until light golden brown around edges.
Mix milk, eggs, vanilla, cinnamon and salt. Stir in bread cubes, brown sugar and raisins. Pour into 9 x 13-inch pan. Bake at 350° for 45 to 60 minutes or until knife comes out clean. Keep refrigerated.
In large bowl, beat egg with fork; add milk and bread crumbs. Stir to mix. Add rest of ingredients and mix well.
Beat butter and add flour and sugar. Press into 13 x 9 x 2-inch pan. Bake 15 minutes in preheated 350° oven.
Melt chips and wax. Add Rice Krispies and coconut. Drop by spoonfuls on wax paper.
Mix first 3 ingredients in 9 x 3-inch pan. Bake 10 minutes at 350°; cool. Beat together next 4 ingredients until creamy. Fold in topping; spread over crust and chill 15 minutes. Combine water and jello; dissolve. Add frozen strawberries. When mixture thickens, pour over cheese layer. Chill 2 to 3 hours.
Peel and cube avocados. Mash and stir in garlic salt, pepper and lemon juice. Add finely chopped onion and tomatoes, if desired, serve as a dip with tortilla chips or over burritos.
Dice onions finely. Dice one potato fine and 3 potatoes into large chunks. Heat 1 gallon pot on medium flame. When hot, put in butter (or may use salt pork), then onion and stir until onions are clear. Add potatoes, then drain the clam juice into the pot, reserving the clams. Add water until potatoes are almost covered. Add pepper, parsley, rosemary and stir. Add salt as needed. Bring to a boil and reduce heat to simmer; cover. Cook 1 hour, stirring frequently. When potato chunks are tender, add clams and milk. Heat but do not boil. Serves 4.
In large bowl, combine first 5 ingredients; set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper lined muffin cups, filling 3/4 full. Sprinkle Streusel Topping over batter. Bake in preheated 350° oven for 20 to 25 minutes. Makes 18 muffins.
In skillet, simmer onion until yellow. Add hamburger, cook until done. Put all ingredients together and bake at 350° for about 1 hour or until heated through and bubbly.
Line a glass bowl with ladyfingers or sponge cake. Pour frozen raspberries over; let juice soak in. Make a custard and let cool and pour over raspberries and sponge cake. Refrigerate and before serving, top with whipped cream. Decorate with maraschino cherries.
In large pan with cover, add	enough	water to cover bottom of pan. Add sausage and bacon. Let cook until bacon is transparent. Add garlic and onions. Let cook until onions are transparent. Wash cabbage	in cold water. Add cabbage a little at a time, adding salt and pepper to taste. Cook until cabbage is tender.
Mix cinnamon and sugar and add to crushed graham crackers. Add melted butter and mix. Press into a 9-inch buttered spring-form pan. Put in refrigerator to cool.
Mix shrimp and garlic. Pour chili sauce over mixture. Cover and refrigerate, stirring occasionally, several hours. Cut bacon slices into halves. Cook bacon until limp and drain. Wrap each shrimp in bacon pieces. Secure with wooden pick. Set oven on broil and/or 550°. Broil with tops 2 to 3-inches from heat, until bacon is crisp. (Shrimp may be substituted with oysters for oyster-bacon bites.)
Heat electric skillet. Add bacon drippings and heat 1 minute. Add remaining ingredients. Stir-fry until vegetables are tender.
Cook rice according to package directions, using chicken broth in place of water. Saute onions and celery in oil. Mix sauteed vegetables, cooked rice, broccoli, chicken and pepper. Pour into a greased 4-quart casserole. Combine cheese and soup in a small saucepan and heat over low flame until cheese melts. Pour over chicken mixture. Top with bread crumbs and bake, uncovered, at 325° for 50 minutes.
Set oven to 350° before starting. Line 2 cookie sheets with tinfoil. In mixer, beat egg whites until thick and foamy. Gradually add sugar while mixer is in motion. Beat until glossy, stiff peaks form. Remove bowl from mixer and add vanilla, chocolate chips and walnuts, until blended. Drop by teaspoonfuls onto cookie sheets. Shut oven off and put cookie sheets in oven. Leave in oven overnight or at least 3 to 4 hours. Food coloring can be added after mixing, if desired. Enjoy!
Cook chicken breasts in water with 1 stalk celery and 1/2 onion for about 1 hour. Remove chicken from bones. Grease casserole dish. Place chicken pieces in bottom. Pour about 1 cup cooking liquid into mushroom soup and pour over chicken. Melt butter in 1 cup cooking liquid and mix with stuffing. Spread over chicken mixture and bake at 350° for 1 hour.
Use speed set directions on jello box. When slightly thickened, whisk in the yogurt. Pour mixture into pie shell. Chill in refrigerator 2 hours. Before serving, spread Cool Whip on top of pie. Sprinkle zest of lemon on top. Garnish with sliced lemon.
Cream sugar and butter together. Add eggs one at a time, beating well after each addition. Sift flour; measure with dry ingredients. Add dry ingredients alternately to batter with buttermilk and vanilla. Divide into 6 or 7 parts. Use a well-floured board on which to roll out mixture or pat in well-greased 9-inch pans. Bake at 450° until slightly browned, 10 to 12 minutes. Spread each layer with dried apple filling. Do not put apples on the top layer. Let stand in a covered container at least 12 hours before cutting.
Remove skins from grapes. Save skins. Put pulp into a saucepan without water and bring to a rolling boil. While hot, run through colander to remove seed. Mix pulp with skins. Mix together sugar, flour, salt and lemon juice. Then mix lightly through the grapes. Pour grapes into pastry lined pan. Dot with butter. Cover with top crust. Bake until brown and juice is bubbling through crust slits. Bake at 425° for 35 to 45 minutes.
Combine egg substitute and water in shallow dish, stir well. Combine cereal and next 6 ingredients in shallow dish; stir well. Place chicken pieces and flour in a large zip-top plastic bag, seal bag and shake until chicken is well coated. Dip chicken in egg substitute mixture, dredge in cereal mixture. Place chicken on rack of a broiler pan coated with vegetable cooking spray. Bake, uncovered, at 350° for 1 hour or until chicken is tender and golden. Yields 6 servings (248 calories). Fat: 5.2 grams.
Mix all ingredients well. Pinch off in bite size balls. Bake on ungreased cookie sheet for 15 to 20 minutes at 350°. Makes about 10 dozen.
Cook broccoli and rice according to package directions (do not use quick cooking rice). Saute onions and green pepper in 1 stick of margarine. Add cream of mushroom soup and Cheez Whiz blend. Add cooked rice and broccoli and blend. Pour into a casserole dish. Bake 20 to 30 minutes at 350°.
Spray desired pans with cooking spray. Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed. Frost cake with your choice of Betty Crocker light frosting.
Melt butter. Add confectioners sugar, cocoa, peanut butter, milk and vanilla. Mix until smooth. Roll into balls. Roll in confectioners sugar, if desired.
Mix first 6 ingredients; stir soup into mayonnaise. Toss with turkey mixture. Put in 8 x 13-inch baking dish; sprinkle with noodles. Bake in 350° oven for 30 minutes or until it bubbles.
Bring the first four ingredients to boil 1 minute only. Remove from fire and add vanilla, peanut butter, oats and nuts. Drop by teaspoons on wax paper.
Crumble cake into bite size pieces. Mix milk, lemon juice, strawberries, vanilla and salt. Fold in Cool Whip. Layer, alternating cake with strawberry mixture.
In a large microwave dish, cut cheese in small cubes. Pour Ro-Tel over cheese and cover. Microwave about 15 minutes; stir to keep from burning. Serve while hot. Can be melted in a crock-pot also.
Cover tapioca with water and soak for 6 hours or more. Add milk and sugar to tapioca. Cook until transparent. Beat eggs. Add to pudding. Cook until spoon is coated. Add vanilla to taste.
Brown pork chops seasoned with Tony Chachere's Creole seasoning.	Spray or grease 13 x 9-inch casserole. Place raw rice in bottom of casserole and place chops on top of rice.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown. Drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat the remaining ingredients until smooth, 15 seconds in blender on high speed. Pour into pie plate. Bake 25 to 30 minutes or until knife inserted half way between center and edges comes out clean. Let stand 5 minutes before cutting. Garnish with peppers and cheese, if desired. Serves 6 to 8.
Melt margarine in skillet and add pecans and coconut. Cook until golden brown. Set aside. Beat cheese until smooth; add condensed milk and beat a little longer. Fold in Cool Whip. Take 1/4 of the cream mixture and place in each pie shell; then spread 1/4 of the caramel topping on each. Next sprinkle 1/4 of the coconut mixture on top of each. Repeat the process. Freeze. Let stand about 10 minutes before serving.
Sift flour, salt and sugar in a bowl. Cut in margarine using a pastry blender or dough cutter. Add water and one egg. Blend until smooth. Form into a ball and knead for a few minutes. Roll out on a floured board until you reach the desired thickness. Cut into rounds or squares and place a spoonful of filling (see below) in the middle. Fold pastry and seal with the tine of a fork. Using the fork, prick the empanada twice on top. Brush the tops with the egg yolk and milk mixture. Place on a greased pan with oil and dusted with flour (or use a teflon baking pan) and bake for 30-45 minutes at 325° or until golden brown.