HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over low heat. Add flour, salt and pepper. Let come to a boil over low heat. Remove from heat. Add chicken broth and milk. Return to heat; bring to a boil, stirring all the time. Boil 1 minute. Cut heat to low and fold in chicken, peas and lemon juice. Top with Cornbread Topping and bake at 400° for 25 minutes.
Mix shortening, sugar and milk together and bring to a boil. Cool to lukewarm. Dissolve yeast in 1/2 cup of lukewarm water. When yeast is dissolved, stir into lukewarm milk mixture.
Mix sugar, cinnamon and Ricotta. Add beaten eggs and fold into mixture. Add vanilla and milk. Pour into 9-inch pie shell (unbaked). Bake at 375° for 45 minutes to 1 hour.
Tear lettuce in small pieces and place in a large bowl. Liberally sprinkle on celery seed to taste. Place eggs on top of this, then peas, then onions, then bacon. Mix sugar with Miracle Whip; spread onto salad. Sprinkle with cheese. Chill.
In a casserole dish, lay turkey only to cover bottom. Add a layer of dressing. Add another layer of turkey. Continue in this fashion until all turkey and dressing is gone. Pour gravy over casserole. Put in oven at 350° to heat the turkey. Do not overcook.
Combine first 3 ingredients; set aside. Grease 4 (8-inch) round cake pans; set aside. After Parkerhouse Rolls dough has risen per directions; sift 1/2 cup flour in a thick layer evenly over work surface. Turn half of dough out onto floured surface. (Dough will be very soft.) Set remaining half of dough aside. Sift 1/4 cup flour evenly over dough. Roll dough into a 30 x 20-inch rectangle. Spread half of cinnamon mixture over dough. Roll up dough jellyroll fashion, starting at the short side, just to the center of the rectangle; cut dough alongside of roll to release it. Roll up remaining half of rectangle in the same fashion. Set rolls of dough aside. Repeat procedure using remaining 3/4 cup flour, dough and cinnamon mixture. Cut each roll of dough into 16 (1 1/4-inch thick) slices. Place 16 slices, cut sides down, in each prepared pan, leaving 1/4-inch space between slices. Brush slices with 1/2 cup melted butter. Let rise, uncovered, in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Combine sugar, corn syrup, water and salt. Simmer 10 minutes. Cool. In a large bowl, stir mixture into peanut butter and raisins. Spoon over fresh fruit cup. Yields 1 1/3 cups.
In skillet, with a little oil, saute chicken breasts, cut in small pieces and set aside. In large soup pot, in 1 tablespoon oil, saute onions. Add remaining ingredients to sauteed onions except for the yogurt or sour cream, salsa and cheese. Stir, cover and simmer about 45 minutes. Serve in bowls and top with 1 1/2 tablespoons yogurt or sour cream and 1 1/2 tablespoons salsa. Sprinkle on grated cheese. Good and different soup!
Bring to a rapid boil the sugar, evaporated milk, margarine and salt for 5 minutes, stirring constantly. Remove from heat. Add rest of ingredients. Mix well. Put in 9 x 13-inch pan. Chill.
Put ingredients in casserole in the following order: layer of noodles, layer of cream sauce in which processed cheese has been melted, layer of mushrooms, layer of tuna, layer of asparagus, then repeat. Dot top with grated cheese and bread crumbs. Sprinkle with paprika. Bake 1 hour at 325°.
Boil carrots until just tender. Make mixture of vinegar, salt, sugar, and dill weed and soak carrots for several hours or overnight.	Drop carrots into this mixture while still hot. Before serving, remove carrots, reserving liquid. Serve on a dish with a sprinkling of the parsley. Also the reserved liquid may be used again.
Cream sugar and butter together. Mix soda with 1/2 cup water. Mix all ingredients together. Grease and flour 4 (9-inch) cake pans. Pour batter into pans and bake for 20 to 25 minutes at 350°.
Fill burrito shells with mixture of sour cream, onion, soup and chicken meat. Sprinkle with cheese and roll up. Sprinkle cheese over top, if desired. Heat in microwave. Serve with salsa.
Drain pineapple and mix pineapple, eggs, flour and sugar together. Melt butter and mix butter and toast, cut into 1/2 x 1/2-inch squares. Mix all together and bake at 350° for 35 minutes in a covered casserole dish.
Combine all ingredients except crumbs. Mix lightly. Pour into 1-quart casserole; sprinkle with crumbs. Bake at 350° for 45 minutes. Serves 8.
Combine all ingredients and mix well. Bake at 375° in greased pan until center is firm.
Melt 1 stick margarine. Add 1 cup sugar and 1 cup chopped dates and boil again. Stir. Add 1 well beaten egg, then add 2 1/2 cups Rice Krispies, 1 cup nuts and 1 teaspoon vanilla. Cool and make into balls and roll in coconut or 10x sugar.
Melt butter in 1 1/2-quart casserole. Combine flour, sugar, milk and baking powder and pour over melted butter. Pour peaches over this. Bake at 350° for 35 to 45 minutes. Serve warm with vanilla ice cream. Yield: 6 servings.
Wrap tortillas in aluminum foil; place on an ungreased baking sheet and bake at 350° for 12 to 15 minutes or until heated. Brown sausage in a skillet, stirring until it crumbles; drain and set aside. Add potatoes, green pepper and onion to skillet; cook over medium heat, stirring occasionally, until tender. Add eggs, butter, salt and pepper; cook, stirring occasionally, until eggs are firm, but still moist. Remove from heat; stir in reserved sausage. Work with 1 tortilla at a time, keeping remaining tortillas covered and warm. Place about 3/4 cup egg mixture onto each tortilla. Roll up tightly and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 375° for 10 minutes. Sprinkle with cheese. Cover and bake an additional 5 minutes or until cheese melts. Serve with taco sauce. Yield: 8 servings.
Scald milk, then add sugar, salt, margarine and beaten eggs; cool it. Dissolve yeast in 1/2 cup water. Then add to milk. Add 4 cups flour. Stir well and add rest of flour. Knead on floured board 10 to 15 minutes. Place in greased bowl and turn to coat. Cover and let rise until double (1 to 1 1/2 hours). Punch down and let rise again (30 to 45 minutes). Shape half dough as desired, loaf or rolls.
Clean chicken and place in bottom of crock-pot. Put tomato and mushroom soup on top of the chicken. Do not stir. Add onion on top of soup. Turn crock-pot on low-medium for 8 to 10 hours. Serve over noodles or with mashed potatoes.
Fold yogurt into cool whip, blending well. Fold in strawberries. Spoon into crust and freeze until firm, 4 hours or overnight. Remove from freezer about 30 minutes before serving.
Add water to egg white; stir in sugar, salt and spices. Mix well. Add nuts and stir until coated. Place nuts, flat side down, on a greased cookie sheet. Bake at 250° for 1 hour. Remove from pan immediately.
Drain fruit, reserving 1/2 cup liquid from each fruit. Combine syrups, marmalade, margarine and spices in a medium saucepan. Bring to a boil and boil 3 minutes. Reduce heat, stir in fruit and simmer 20 minutes. Yields 8 to 10 servings.
Cream margarine and sugars together until very creamy. Add eggs one at a time, beating thoroughly after each addition. Sift dry ingredients together and add to butter mixture, alternating with mincemeat. Fold in nuts. Roll into 1 1/2-inch size rolls and refrigerate overnight. When ready, slice about 1/4 inch thick. Bake at 350° for 10 to 12 minutes. Makes 4 or 5 dozen.
Bring the hot water, chicken, salt, celery, onion and carrot to a boil. Remove foam. Cover. Simmer 2 to 3 hours. Beat 4 eggs. Mix with bread crumbs and Parmesan cheese. Add to boiling broth, stirring continuously until eggs are set. Remove from heat.
Boil salt pork in a pot of water. Simmer pork 1 hour and transfer pork to a dish with a slotted spoon. In another pan, boil Great Northern beans in 2 cups water for 2 minutes. Remove pan from the heat and soak beans 1 hour. Drain beans and put into a pot with 9 cups of hot water and cook 45 minutes. Add carrot, turnip, leek, celery, onion and a cheesecloth bag containing parsley, thyme, bay leaf and salt and the salt pork. Bring to a boil and reduce heat to moderately low and simmer 45 minutes. Add kielbasa sausage. Cut into 1/2-inch slices and add 1/4 pound beans (green), trimmed and cut into 1-inch pieces and simmer soup for 30 minutes. Remove and discard the celery and cheesecloth bag and adjust seasoning. Serve with crusty French bread. Serves 6.
Sprinkle chicken with salt and set aside. Place rice in bottom of oblong baking dish. Mix soups and water. Pour over rice. Lay chicken pieces on top and bake uncovered 1 1/2 hours at 350°.
Butter casserole dish. Combine all ingredients except cracker crumbs and cheese in a bowl. Mix well, then let sit for 1 hour. Place in the buttered casserole dish. Top with cracker crumbs and Parmesan cheese and dot with butter. Bake in a 350° oven for 20 minutes. Yield: 4 servings.
Fry sausage, onion, green pepper and celery. Put soup, water and rice in baking dish. Add all other ingredients. Cover with foil and bake at 350° for 30 minutes. Remove foil and bake 15 minutes.
Bring to a boil the margarine, water and cocoa. Remove from heat and add the remaining ingredients. Pour on a large greased cookie sheet with sides. Bake at 375° for 20 to 22 minutes. Ice immediately with the following.
Brown and drain hamburger with onion; add other ingredients except cheese and tortillas. Simmer until well mixed. Quarter tortillas. In 9 x 13-inch pan, layer meat mixture, cheese and tortillas (2 to 3 layers), ending with cheese. Bake in oven at 350° for 30 minutes or until cheese melts. Serve with chips and hot sauce.
Place all ingredients in blender and blend until smooth. Makes 1/2 cup dressing.
Cream butter and sugar; add eggs and blend well. Add soda which has been dissolved in water. Combine remaining ingredients and add to mixture. Drop by teaspoonfuls on greased baking sheet. Bake about 5 to 8 minutes in 350° oven. Use half red and half green candied cherries for more color. You can use half black and half English walnuts if you like.
Put water in broiler pan. Place turkey on rack and cover tightly with foil. Cook 1 1/2 hours at 500°. Let set overnight.
Combine the chicken, onion, celery and green pepper. Mix the cream, mayonnaise, salt, pepper and vinegar for dressing. Add the cashews. Combine chicken mixture and dressing. Heat in oven, if desired to serve hot, at 450° for 15 minutes.
Brown ground beef and onions. Pour potatoes and beef into baking dish. Add salt and pepper. Spoon sour cream over mixture. Top with cheese. Bake at 350° until cheese has melted. Serve with salad.
Line an 8 or 9-inch pie pan with the crescent roll dough. Brown the loose sausage meat and place over dough. Beat the eggs with milk, salt and pepper. Pour over the sausage. Sprinkle with cheese. Bake in 350° oven for 30 minutes. Serves 4 to 6.
Bring water and sugar to boil; let cool. Mix all ingredients together. Put in freezer. When ready to use, place 2 tablespoons mixture in glass and add ginger ale. Very refreshing.
Mix ingredients in a shallow pan. (The glycerine makes bubbles stronger and they last longer.)
Grease a sheet cake pan with butter. Put one layer of crackers to cover bottom. Layer large pudding (use half of pudding), one layer of crackers, one layer of Cool Whip, one layer of crackers, one layer of pudding (the other half) and one layer of crackers.
Slice French bread in half. In pan, melt margarine, add onion, bell pepper, garlic, saute a few minutes, then add crawfish, parsley and seasoned salt. Saute for about 10 minutes. Add cheese, stir until cheese is melted. Spread on French bread. Bake in 400° oven for about 15 minutes. Cut into pieces and enjoy. Shrimp may be substituted for crawfish.
In a blender, combine cottage cheese, milk and honey. Cover and blend until nearly smooth. Prepare biscuit mix according to package, except substitute pureed mixture and poppy seed for the liquid. Bake as directed on the package directions. Makes 12 to 14 biscuits.
Preheat oven to 350°. Beat butter and sugar until creamy. Add egg and vanilla and beat. Stir in flour. Roll into rounds and bake. When cool, put together with jelly. Sprinkle with powdered sugar.
Mix together the butter or margarine, sugar, eggs, cake flour, baking powder, milk and vanilla flavoring. Put 1/2 of batter into 2 round baking pans. Add cinnamon, ground cloves, nutmeg and raisins. This will make 2 spice layers. Bake all layers at 350° for 30 minutes or until top springs back. Let cool completely.
Place thawed hash brown potatoes in casserole. Mix chicken soup, sour cream, onion, cheese, salt and pepper together and pour this mixture over potatoes. Top with corn flakes. Bake in 350° oven for 45 minutes to 1 hour. Serves 8 to 10.
Whip instant pudding with milk. Add Cool Whip and then sour cream and vanilla extract, mix until stiff. Line dish with a layer of vanilla wafers, then a layer of bananas and then a layer of pudding until the dish is full. Serves 8.
Mix together sugar, cornstarch, reserved pineapple juice, lemon juice and orange juice. Stir and boil 1 minute. Pour hot mixture over fruit. Leave uncovered until cool.
Preheat oven to 350°. Mash bananas, cream butter and sugar. Add remaining ingredients. Fill muffin cups halfway and bake 30 to 45 minutes. Use toothpick to test for doneness. Yields 16 large muffins.
Sprinkle yeast on 1/2 cup warm water; stir to dissolve. Melt shortening. Remove from heat. Add honey and remaining 4 1/2 cups water. Mix whole wheat flour, instant potatoes, dry milk and salt. Add to saucepan and beat until smooth. Add yeast and beat to blend. Then with wooden spoon, mix in enough all-purpose flour, a little at a time, to make a dough that leaves the sides of the pan.
In small saucepan, cook soup mix in water. Preheat oven to 450°. Then in a medium saucepan, melt butter or margarine. Blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas and onions. Turn into a 1 1/2-quart casserole. Top with bread crumbs. Bake 15 minutes. Makes 6 servings.
Combine sugar and water in a Dutch oven; cook over high heat, stirring often, until sugar dissolves. Let mixture cool. Add bananas and next 3 ingredients to sugar mixture; stir well. Freeze until firm.
Brown hamburger, onions and garlic. In large pan, combine all ingredients. Cook 2 1/2 hours on low heat. You may take another pound of hamburger and make meatballs. To this add 1 egg, 1/4 cup chopped onion and 1/2 cup cracker crumbs. Shape into balls and brown. Add to sauce and cook with other ingredients.
Preheat oven to 350° F. Spray 8-inch round, deep, fluted, nonstick cake pan with nonstick cooking spray. Place butter in mixing bowl, and sugar and beat. Add eggs, one at a time, beating well after each addition. Stir in lemon peel, lemon zest and peach. Slowly add milk, extracts and lemon juice. Place crumbs in separate bowl and stir in salt, baking powder, baking soda and cake flour. Fold egg mixture into crumbs until well combined. Pour batter into cake pan, smoothing top. Bake 45 to 50 minutes or until center of cake is firm. Remove from oven and cool in pan for 10 minutes. Remove cake from pan and cool on cake rack.
Mix first 6 ingredients together until crumbly. Take 3/4 cup out and add cinnamon; this will be the topping. Then add soda, baking powder, egg and buttermilk to remaining mixture. Mix thoroughly. Bake in 9 x 13-inch pan 25 minutes at 350°.
Melt margarine in heavy saucepan. Add sugar and syrup. Bring to boil, stirring constantly; simmer for 3 minutes. Add vanilla; blend well. Pour over popcorn, nuts, gumdrops and marshmallows. Let stand 2 minutes, then shape into tube pan.
Mix ingredients and top with grated Cheddar cheese. Bake 30 minutes at 350°.
Melt margarine in frying pan; add crumbs and seasonings. Mix together until well blended. Moisten with water and stuff chops. Brown chops in skillet first, then bake in a 350° oven for 1 1/2 hours. Turn once or twice during baking.
Mix all ingredients lightly and place in baking dish. Cover with crumbs. Bake at 350° for 30 minutes.
Mix together and freeze in a 9-inch graham cracker (or vanilla wafer) crust.
Mix all ingredients as listed. Bake in a well-greased pan at 450° until nicely browned. Serves 12 people.
Pan-fry pork chops in oil until brown. Add onion and green pepper. Mix chicken broth, water, ketchup and Worcestershire sauce. Pour over pork chops. Add rice. Cover and simmer over low heat for about 45 minutes or until rice is cooked and most liquid is absorbed.
Mix 1 egg, cake mix, melted margarine and nuts with fingers. Pat into greased and floured oblong pan, 9 x 13.
Boil squash until tender (in water or red wine). Place in baking dish with tomatoes and chiles; top with cheese. Bake until warmed through and cheese is melted.
Cook carrots in 1 cup water with bouillon cubes. Saute onions in butter until golden (keep lid on). Mix flour in 1/2 cup cold water and add to onion. Heat until thickened. Add carrots in broth and 1/4 teaspoon pepper to onions. Mix. Pour into 1 1/2-quart casserole and sprinkle with crushed potato chips. Bake at 350° until hot and bubbly.
Place all ingredients in blender. Mix on high speed for 30 seconds until blended. Serve immediately.
Remove skin from chicken and simmer until meat falls off the bone. Cut meat into small pieces in a skillet. Combine cooked chicken, taco mix and 1 1/2 cups water. Bring to a boil, the simmer to desired consistency (10 to 15 minutes). Heat tortillas, then fix.
Mix all ingredients together and pour into 9 x 13-inch buttered casserole dish. Bake 45 minutes at 375°. Serves 10 to 12.
Combine butter and seasonings in a 2-quart glass dish. Microwave on High (max power) for 3 minutes.
Heat oven to 350°. Flour and grease loaf pans. Put everything in one big bowl together. Mix well. Pour into loaf pans. Bake about 1 hour. Makes about 5 large loaves.
For meat loaf, two pounds of ground round then add a pound of chuck steak ground. A cup of taters, then you mash and beat two eggs into the hash. One large onion, all chopped up, some fresh sweet milk, about a cup. Half a cup catsup, this will do, one cup applesauce, add it too, two teaspoons use to salt it down and one of sugar, beat be brown. One tablespoon green pepper flakes, one parsley, celery, too it takes. Half teaspoon each of nutmeg, cloves; half teaspoon allspice, also goes. One teaspoon Accent, pepper to taste, then stir til mixture is a paste. Now form in loaf, and let it bake. Which sixty minutes more will take. (Bake in 350° oven°.)
Mix all ingredients together. Press into 9 x 13-inch pan. Bake at 350° for 12 minutes. Cut into bars.
Grease a 10 x 15-inch jelly roll pan. Line with wax paper, grease again.
In shallow pan over medium heat, poach fish fillets in wine to cover with lemon and 2 tsp basil. Remove fish from pan and break into large chunks, being careful to remove all bones. Set aside. Microwave spinach 6 minutes on high. Squeeze all water out and set aside. Saute shallots and 2 tsp fresh basil in butter over medium heat until tender, 5 minutes. Add flour and cook, stirring constantly, until light sand-colored. Blend in half & half and whisk in tomato paste and 2 tsp basil. Add salt and pepper to taste. preheat oven to 350 degrees. Spread spinach over bottom of large, greased baking dish, then layer fish pieces on spinach. Pour sauce over all and top with cheese. Bake until bubbly, 20 minutes.
Stir together flour, brown sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Add nuts. Mix egg and milk. Stir into dry mixture just until moistened. On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2-inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend one end to form a candy cane. Place several inches apart on greased baking sheet. Bake at 425° for 10 minutes or until light brown. Carefully transfer to rack. Cool. Coat each cane with Powdered Sugar Icing. Decorate using decorator icing, cinnamon candies or peppermint candies as desired. Makes 10.
Mix all ingredients; press into pie pan. Bake until golden brown. Set aside and cool.
Take 3/4 cup of the sugar and mix with the walnuts and cinnamon topping. Cream butter and add sugar. Add eggs, one at a time, and vanilla. Take 1/2 of flour, baking soda, baking powder and a dash of salt. Mix with 1/2 of sour cream, butter, eggs and sugar. Add rest of flour and sour cream.
Heat oil in skillet and fry onions on medium heat until caramelized. Set aside. Brown sausage. Layer half of the sauerkraut in a 13 x 9-inch baking dish. Then layer half the onions. Next, layer all of the sausage, the other half of the sauerkraut and onions. Mix the water and soup together and pour over the top. Bake at 350° for 1 hour. Cover with foil the last 15 minutes. Better made early and reheated.
In a small saucepan, combine juice, wine, honey, orange rind, cinnamon and nutmeg. Heat until warm. Peel bananas and split them in half lengthwise. Place bananas, cut side down, in a greased baking dish large enough to accommodate the bananas without crowding them. Pour sauce over bananas. Sprinkle with almonds and dot with margarine, if desired. Bake in a 350° oven for a total of 25 minutes, basting bananas with sauce after the first 15 minutes of baking.
Cook tomatoes; season with salt, black pepper, sugar and onion. Add bread and butter. Stew in saucepan until all is tender and thickened. Serve.
To mango mixture, add sugar, eggs, coconut and oil; beat to blend. Stir flour with baking powder and add to mango mixture. Beat until the batter is very well blended. Pour into an oiled 5 x 9-inch loaf pan. Bake in a 350° oven until loaf is richly browned and has pulled slightly from pan sides and top springs back when firmly pressed, 50 to 55 minutes. Let stand 10 minutes, then invert bread onto a rack. Serve warm or cool. If making ahead, let cool; wrap airtight and store at room temperature up to a day. Freeze to store longer. Makes 1 loaf.
Boil 1 cup blueberries with 1 cup water and sugar; strain, reserving liquid. Add cornstarch to reserved liquid; oil in sauce pan, stirring until thickened. Place remaining blueberries in large bowl; add lemon juice. Pour boiling mixture over blueberries; cool. Place whipped cream in baked pie shell, spoon in blueberry mixture. Chill for several hours.
Butter bottom and sides of a 9-inch spring-form pan; then dust with crumbs, rolling to coat. Place pan in oven for about 4 minutes. Remove to rack and keep oven at 350°.
Whip cream, make Jello with 1 cup hot water and 1 cup cold water and let Jello slightly thicken. Let cream cheese get real soft. Mix sugar with it, fold in whipped cream and Jello into the cream cheese. Add vanilla. Put into a graham cracker crust. Put in refrigerator 2 to 3 hours.
First, brown the meat in a saucepan and drain off the fat. Put the rest of the ingredients except chili powder and cumin into a pot with a lid and set it on medium-low to simmer for about 10 minutes. Then, add 3 to 4 teaspoons of chili powder and ground cumin, more or less, if desired. Cook this down for about 10 more minutes on low with the lid on. (It's usually better on the second day.) Serve it alone or with Cheddar cheese or sour cream on top.
Place chicken in baking dish. Combine remaining ingredients. Pour over chicken. Bake, uncovered, at 375° for 45 minutes. Turn and bake an additional 15 minutes or until done.
Sift flour, salt, baking powder and cocoa. Cream margarine and shortening together. Add eggs, one at a time, to creamed mixture, blending well each time. Add sifted dry ingredients, alternating with milk and vanilla mixture. Cook in greased and lightly floured tube or Bundt pan at 325° for 1 1/2 hours.
Mix in order given. Drop from tip of spoon. Bake in a 300° oven for 25 to 30 minutes. Store in airtight container.
Combine skim milk, cocoa powder and margarine in pan. Heat until boils, stirring constantly. Remove pan from heat. Add peanut butter, oats, vanilla and Equal. Cool, then drop by teaspoon onto wax paper. Makes 50 cookies. Two cookies equals 1 cal. pt., 1/2 bread and 1 fat exchange and 2 1/2 na pts.
Mix oil, sugar and eggs. Add flour and other ingredients. Spray tube pan with Pam. Bake at 350° for 50 to 60 minutes.
Mix first 5 ingredients together and beat 2 minutes on medium speed. Pour into three greased 8 inch round cake pans. Bake at 350° for 27 to 29 minutes. Cool completely.