HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice mushrooms. Slice garlic cloves thin. Saute mushrooms and garlic in olive oil until liquid has evaporated and garlic pieces are brown, but not burned. Add Marsala. Boil briefly and then remove from heat. Sprinkle chopped parsley over mixture. Boil pasta al dente. Top with mushroom sauce.
Brown ground beef with onion. Drain. Stir in remaining ingredients. Mix well. Bake in 2-quart casserole for 30 minutes at 350°.
Cook squash according to package directions; drain well. Mash squash. Combine squash and egg; stir well. Combine flour, cornmeal, baking powder and salt; stir well. Add squash mixture and onion; stir until blended.
Beat eggs. Blend in all other ingredients. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes at 325°. Let cool 5 minutes before removing from cookie sheet.
Brown ground chuck, bacon and onion. Salt and pepper to taste. Drain fat from pan. In a casserole dish, place meat mixture. Add catsup, sugar, mustard, vinegar, baked beans, kidney beans and drained butter beans. Bake at 350° for 1 hour. Serves 10 to 15.
Melt margarine in large skillet on medium-high heat. Add onion; cook and stir until tender (not brown). Stir in vegetables, milk and pepper. Bring to a boil. Stir in tuna, Minute rice and parsley. Cover. Remove from heat. Let stand 5 minutes. Makes 4 to 6 servings.
Saute onions and celery in oleo. Blend flour; pour in milk gradually, stirring constantly. Add egg yolks, salt and pepper. Cook 5 minutes. Put crabmeat in bowl suitable for mixing and pour cooked sauce over crabmeat. Blend well; transfer to lightly greased casserole and sprinkle with grated cheese. Bake at 375° for 10 to 15 minutes.
Mix all dry ingredients together, then add the others. Bake at 350° for about 1 hour. Serves 10.
Cream shortening and sugar; add egg and molasses. Mix well. Mix and sift flour, spices and salt. Dissolve baking soda in buttermilk. Add alternately with flour mixture to molasses mixture. Pour into greased and floured 8-inch square cake pan. Bake at 350° for 45 minutes or until tester comes out clean.
Mix together and pour into unbaked pie shell. Bake at 350° for 30 minutes.
Chill cookies; crush in blender until consistency of potting soil. Mix pudding and milk. Add softened cream cheese and Cool Whip. Add a few Oreo crumbs to mixture. In an 8-inch flower pot or plastic cups, layer pudding and crumbs. Make sure top layer is Oreo crumbs. Decorate as desired.
Mix like pie dough. Put into a 9-inch square pan. Bake for 15 minutes at 350°.
Mix together flour, soda and salt. Cream together sugars, eggs, salad oil and vanilla. Mix both together and add rest of ingredients. Chill dough. Drop on greased cookie sheet. Bake at 350°. For crisp cookie, bake longer and chewy cookie, bake shorter.
Season chicken. Dip in eggs, then roll in fish fry. Preheat skillet of oil to 375°. Place chicken in skillet and cover. Turn chicken often so as to brown evenly. Uncover skillet to allow it to become crispy, 45 minutes. Serves 4.
Soak lentils for 1/2 hour. Fry mustard seed in some oil until they jump. Add cumin, chili, garlic, ginger, onion and cinnamon stick; cook for a few minutes. Add turmeric and cauliflower. Cook for 10 minutes. Add drained lentils and some butter; stir and add rice and water. Simmer, covered, until cooked. Additional water may need to be added. When almost done, add salt and cook a little longer. May add a tablespoon of lemon juice and some green coriander and sweetened coconut at the end.
Beat eggs. Add sugar, mixed with flour, salt, margarine and vanilla. In unbaked crust, place pecan pieces and pour over other mixture. Bake 50 to 55 minutes at 225°.
Peel onions; slice and sprinkle with salt. Cover with ice and let stand for 3 hours; drain well. Put in medium pot and mix with all other ingredients in large bowl. Mix well. Pour over onions and heat to boiling. Boil 1 minute. Place in jars and seal. Makes 6 to 8 pints.
Mix and bake in greased and floured 13 x 9 x 2-inch pan at 375° for 40 minutes.
Combine first 7 ingredients in a bowl; mix well. Press evenly over bottom of 12-inch round baking pan, forming a ring around the edge. Bake at 375° for 10 minutes. Sprinkle marshmallows and chocolate chips over top. Bake for 5 to 8 minutes longer or until marshmallows are lightly browned. Cool and cut into wedges.
Dissolve the jello in 1 cup boiling water. Add fruit. Pour half the jello mixture into a glass bowl. Let it set. Top with the sour cream mixed with Cool Whip. (I use light sour cream and lite Cool Whip.) Pour the rest of the jello on top. Chill until set.
Combine vinegar, oil, sugar, salt and seeds. Bring to a boil; pour over vegetables. Mix well. Store in airtight containers. Keeps for many weeks in refrigerator.
Melt margarine and pour into 13 x 9 x 2-inch pan. Pour graham cracker crumbs over melted margarine. Sprinkle coconut, chocolate chips and walnuts in order given over margarine and graham cracker mixture. Pour milk over top. Bake at 350° for 25 minutes or until top begins to lightly brown. Allow to cool thoroughly before cutting into squares. Makes 16 servings.
Put marshmallows (cut up) in a double boiler and heat until all are melted; then cool. Add grapefruit pieces to this mixture, stirring continually. Place all in pie shell and put Cool Whip on top, then add nuts.
1st Layer: Combine flour, butter, and pecans and press into a 9 x 13 in. pan. Bake 15 min. @ 375°. Let cool.
Prepare strawberry gelatin according to directions on the box. Preheat oven to 375° and bake pie crust until golden brown. Slice fresh strawberries. When pie crust is brown, set aside to cool. After pie crust cools and the gelatin begins to set. Pour the gelatin into the pie crust. Spread the fresh strawberries into pie crust. Stir into gelatin. Add a thick layer of whipped cream and chill.
Mix ingredients together with mixer on medium speed. Pour into pastry lined pie pan. Bake at 375° for 40 to 45 minutes.
Cream together sugar, eggs and vanilla; beat well. Add dry ingredients and cherries. Roll 1 teaspoon of dough in corn flakes. Top with cherry. Bake at 375° on greased cookie sheet 12 to 15 minutes.
Brown hamburger; add onions. Cook until well done. Drain fat. Add beans and heat through.
Place all ingredients in a large bowl and stir until well blended. Refrigerate. When ready to serve, place on lettuce leaves.
Combine morsels and condensed milk in heavy saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat. Stir in nuts and vanilla. Spread evenly in foil lined 8 or 9-inch square pan. Chill for 2 hours or until firm. Lift from pan; remove foil.
Mash cream cheese and Blue cheese together. Blend in sour cream and mayonnaise. Add salt, pepper and celery salt to taste. Thin with milk, if needed.
Melt butter in pan. Remove from heat; stir in flour. Return to heat. Add milk; stir until thick. Remove from heat. Add peas, well drained, the red salmon and the juice of the salmon. Put it all in a large casserole dish. Make the drop biscuits. Put on lightly floured board and place on top of casserole, pie crust fashion. Bake at 450° for 12 to 15 minutes, or until top is brown. Serve with salad.
In a 2-quart casserole, combine all ingredients, except last two. Salt and pepper the contents of dish, then combine crackers (crushed) and melted oleo. Place cracker mix over casserole and bake at 350° for 45 minutes.
Stir cream cheese until smooth. Blend in cooked shrimp, cocktail sauce and onions. Shape into a log and garnish with parsley. Chill thoroughly.
Break and fry chicken; put aside. In same oil, cook onion until golden; add mushrooms and then add artichoke hearts, (cut in half and then in fourths or thirds). Cook a short time about 10 to 15 minutes. Add chicken broth and 1/2 can water or wine. Simmer; add cornstarch. Last add chicken; cook a little longer. Enjoy.
Place cake layers top side up in clean 9-inch pans. Prick with fork at 1/2-inch intervals. Dissolve Jell-O in boiling water, then add cold water and pour 1/2 over each cake layer. Chill 3 to 4 hours. Dip pans in warm water for 10 seconds, then turn onto plate. Frost with Cool Whip and chill. Store in refrigerator.
Put a layer of cooked noodles in casserole dish, a layer of tuna fish, a layer of cream of mushroom soup, with the milk added. Repeat until casserole is filled. Sprinkle top with cracker meal. Cook in moderate oven until thoroughly hot and browned on top.
Cream butter and sugar; add eggs. Beat. Mix dry ingredients and add along with raw apples, vanilla and raisins. Add nuts. Bake for 50 minutes in 350° oven.
Mix all ingredients together. Bake in cookie sheet with rolled edges. Bake at 350° for 20 to 25 minutes.
Combine all ingredients except chicken breasts in a large skillet or electric skillet. Mix well and place chicken breasts on top. Spoon sauce over breasts. Simmer 30 to 45 minutes until meat is tender. Stir occasionally. Serve over noodles or rice. Serves 4.
Cream butter, shortening and sugar. Add egg yolks one at a time. Mix soda with cake flour. Add to creamed mixture, buttermilk, alternating with flour & soda. Beat in coconut, nuts and vanilla. Fold in stiffly beaten egg whites. Pour into 3 - 8-inch cake pans (greased and floured). Bake at 350 degrees for 25 min. Let layers cool in pan for 10 min. then turn out onto racks to cool. Great!
Soak the first 5 ingredients for 10 minutes. Bring to a boil. Stir in the vanilla. Pour into mixing bowl. Cool; do not stir for 20 minutes.
Cream together butter, eggs and sugar. Add remaining ingredients. Bake in a tube pan (greased and floured) for 1 1/2 hours at 275°. Let cool completely before removing from pan.
Sift together flour, salt and sugar. Put milk into sauce pan and add butter, heat to boiling point. Add dry ingredients all at once to hot liquid, stirring constantly. Cook until mixture leaves sides of pan in smooth compact ball, stirring vigorously. Remove from heat. Blend in eggs, one at a time, beating smooth again. Add vanilla, mix well. Drop by half tsp. 2 inches apart on ungreased cookie sheet. Place 2-3 chips on each cookie. Cover with a tsp. of dough. Bake at 375 for 15-20 minutes. Sprinkle with confection sugar if desired. Cool.
Combine all ingredients. Pour into lightly greased casserole. Bake at 350° for 1 hour.
Combine first 4 ingredients and stir until thick. Then layer with vanilla wafers and bananas. Top with Cool Whip, if desired.
Soak yeast in 3/4 cup warm water for 5 minutes. Combine rest of ingredients into large bowl. Add yeast. Cover and let raise 10 minutes. Oil 2 cookie sheets or jelly roll pans. Oil your hands and divide dough in 2. Using your hands, press dough in pans. Smaller pans will give a thicker crust. Add your favorite toppings. Bake at 425° for 25 to 30 minutes.
Melt butter in medium sized saucepan; remove from heat and stir in brown sugar. Cool; add egg and vanilla; beat by hand. Add sifted (or stirred) dry ingredients all at once and stir in by hand, until well mixed. Spread in lightly greased 8 x 8-inch pan and bake at 350° for 20 to 25 minutes; do not overbake. Cool and cut in desired size.
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, dried oregano, sage, and pepper. In a shallow bowl, beat eggs and water. Dip the chicken in egg mixture and then place in the bag a few at a time, and shake until coated.
Sift flour with sugar, baking powder and salt. Stir in cornmeal. Beat eggs slightly, add milk and oleo. Combine with dry ingredients, stirring only until mixed. Pour into greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 425° for 40 to 45 minutes.
Beat peanut butter and butter until smooth. Add sugar, eggs and vanilla. Beat until creamy. Add flour and salt. Beat until smooth. Bake in 13 x 9-inch pan. Bake about 20 minutes at 350°. Sprinkle chocolate chips on top of bars. Bake an additional 5 minutes. Spread the chocolate evenly to make the topping.
Chop onions including green stems, bell pepper and diced tomatoes. Combine with beans and cheese. Just before serving, add crushed corn chips and dressing. Mix well.
Mix flour, sugar, salt and baking powder. Work in Crisco and oleo. Beat eggs; add milk. Add walnuts to dry ingredients. Add milk and egg mixture; beat well. Let stand 25 minutes. Bake at 350° for 1 hour. Let stand 24 hours.
Peel and dice potatoes. Melt butter in saucepan; add pepper and onion. Saute until tender. Add potatoes and 2 cups water with seasonings. Cover and simmer until potatoes are tender. Make paste of flour and 1/3 cup water; add to potatoes. Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat thoroughly. Makes 6 servings.
Saute sausage, celery and onion. In large bowl, combine sausage mix and remaining ingredients; blend well. Stuff into bird and roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350° for one hour or until lightly browned. Makes about 12 cups or 10 to 12 servings.
With electric mixer at high speed, beat egg white, milk and water in a small bowl until stiff. Beat in brown sugar, one tablespoon at a time, to make a thick, glossy, meringue-like mixture. Scrape sides of bowl often.
If using fresh spinach, cook 15 to 20 minutes in one cup water until tender. Drain water off. Mix together first four ingredients. Set aside. Split each steak from outer edge toward bone, making a pocket. Divide spinach mixture; fill each steak. Melt butter in skillet. Cook over medium-high heat, turning once, until desired doneness.
Mix all ingredients and add topping. Bake at 325° to 350° for 1/2 hour.
Mix all ingredients; knead 10 minutes. Let rise until double in bulk. Cut small pieces. Stretch until round and flatten. Make hole in center and let rise again, 10 minutes or more. Deep fry. Makes 25 pieces.
Cook the Minute rice and brown the onion and butter together. Add all ingredients together and cook in wok.
Make cornbread and crumble with toast. Mix green onions and celery; cook in small amount of water until tender. Add celery and onion mix, eggs and butter to cornbread. Use enough broth to moisten; salt and pepper to taste. Heat, uncovered, 30 minutes at 375°.
Combine flour, sugar and baking powder in a 2-quart baking dish. Stir in milk and vanilla to make a thin batter. Place fruit slices over the batter and drizzle the melted butter over the top. Do not stir. Bake at 350° for 25 to 30 minutes according to depth of dish or until nicely browned. Try berries or fruit in season.
Mix ingredients together and pour into a lightly greased casserole dish. Bake 25 to 30 minutes at 350° until warm through.
Mix all ingredients together. Make 8 patties, 2 ounces each. Use a nonstick pan and brown on both sides. Serve with sauteed green peppers and onions.
Do ahead of time and refrigerate until ready to serve. Pour dressing on and toss at the very last minute. Sprinkle on bacon bits.
Mix; divide in 1/2. Place on sheet of tinfoil. Shape in rolls. Refrigerate for 24 hours. Take out of refrigerator and unwrap. Take out of foil; lay on wire rack. Place rack on cookie sheet. Bake at 350° for 1 hour. Re-wrap; place in refrigerator or freezer.
Peel cucumbers and cut into thin slices. Combine all other ingredients and shake well. Pour over cucumbers. Cover and refrigerate for a while. Stir well when ready to serve.
Dredge each piece of beef with seasoned flour. Brown in a little oil in a skillet. Remove to casserole. Add remaining ingredients to drippings in the skillet, stirring until well blended and pour over meat. Cover and roast in a 350° oven for about 2 hours or until tender. If desired, vegetables such as potatoes, sliced carrots or turnip may be added for the last half hour of roasting. Add more water if necessary. Makes 4 servings.
Spray 9 x 13-inch baking dish with Pam. Spread cream cheese on bottom of baking dish. Spread 1 can refried beans on top of cream cheese. Sprinkle onions over the beans. (If desired, you can spread salsa over the beans also.) Sprinkle shredded Cheddar cheese over the top. Bake at 350° until cheese on top is melted. Serve with tortilla chips.
Mix sugar, salt, milk and butter. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat, stirring constantly. Remove; let set 5 minutes. Stir rapidly until mixture begins to coat pecans and thickens. Drop by teaspoon on waxed paper or aluminum foil.
Prepare medium hot grill. Place ground beef in large bowl. Set aside. In medium bowl, blend butter with all remaining ingredients, except sandwich buns. Reserve about 4 teaspoons seasoned butter for buns. Blend remaining butter mixture thoroughly into ground beef. Form into 4 (1-inch) thick patties. Grill burgers over medium-hot fire until done, about 4 to 5 minutes on each side. Butter buns. Grill about 1 minute, buttered side down.
Slice onions. Prepare pie crust. Blend spinach, cottage cheese and onions; mix and heat in microwave for 5 minutes. Beat eggs; save aside 1 teaspoon of eggs. Mix remaining ingredients; pour into pie crust. Put top crust on. Add 1 teaspoon of water to eggs; spread on top of pie crust. Bake until golden brown. Yum yum!
Cream butter and cream cheese. Add sugar and cream thoroughly. Add eggs one at a time, beating well after each. Add vanilla and almond. Add flour 1/3 cup at a time, beating well after each addition. Pour in greased and floured tube pan. Bake 1 hour and 15 minutes at 350°.
Mix all together and bake at 350° for 40 minutes. Can double and triple. Don't add too much mushroom soup. Tastes great.
Cook vegetables until tender. Combine soup and milk and heat thoroughly. Toss vegetables and soup mix and serve hot. Variation: May add 1/4 cup Parmesan cheese.
Crust: Combine cracker crumbs, confectioners sugar and shortening and mix well.
Dissolve yeast in 1/2 cup water; let stand 15 minutes. Add remaining water, salt, molasses, sugar and shortening. Add enough flour to make a soft sponge. Beat thoroughly for about 10 minutes. Add rest of flour. Knead. Then place in greased bowl. Cover. Place in warm area. When dough has doubled, knead again. Let rise. Shape into 4 loaves. Let rise. Bake at 350° for about 45 minutes. Brush tops with melted butter.
Sift cake mix and pudding together in mixing bowl. Make a well in center of mix. Pour in water, oil, eggs and sour cream. Beat together real good. Stir in chocolate chips with spoon. Bake in tube pan at 350° about 1 hour.
Brown hamburger and onion; drain well. Add seasonings and mix. Put back in skillet. Put dry stuffing mix on top of hamburger. Moisten with 3/4 cup water. Cover with lid and cook on medium heat for 5 minutes.
Mix all ingredients. Cover and refrigerate or bake immediately. Heat oven to 350°. Grease 2-quart casserole; pour mixture into casserole. Bake until knife inserted in center comes out clean, about 1 hour and 15 minutes. Makes 6 servings.
Measure into mixing bowl in order given, but do not mix until all are in bowl. Mix well and bake in 13 x 9 x 2-inch pan (greased or sprayed) for 30 minutes. Dust with powdered sugar.
Melt margarine. Beat eggs with fork. Add sugar and stir. Add buttermilk, margarine and vanilla. Mix. Stir in coconut and pour in pie crusts. Bake at 350° for 45 minutes.
Line a 9-inch quiche dish or pie pan with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes, remove from oven and gently prick with a fork. Bake 5 minutes longer. Let cool on rack. Sprinkle chicken, cheese, green pepper and pimento in prepared pastry shell. Combine remaining ingredients, beating well. Pour into prepared pastry shell. Bake at 425° for 30 to 40 minutes or until set. Let stand 10 minutes before serving. Yields 1 (9-inch) quiche.
Melt margarine with salt and pepper. Pour over chicken and microwave for 5 minutes. Turn chicken over and add mushrooms. Microwave for 5 minutes. Top with Durkee onion rings. Microwave for 2 minutes. Add brick of shredded Monterey Jack cheese. Microwave again until cheese melts.
In skillet in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and pepper. Cook until tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender.
Blend cream cheese, butter and powdered sugar until smooth. Stir in chocolate chips, 1/4 cup of pecans can also be stirred in. Chill 1 hour. Form into balls and roll in remaining pecans to cover. Serve with Nilla wafers, graham crackers or other crisp cookies.
Mix everything together and pour into a buttered casserole dish (1 1/2-quart). Bake at 350° for 40 minutes.
Dissolve first 3 ingredients together in small bowl. Mix rest of ingredients in large bowl, then add yeast mixture. Add 10 or more cups Occident flour, enough to make a stiff dough yet easy to knead. Knead well. Let rise until double in size. Knead again. Let rise again. Knead again and divide into 5 large loaf pans or 6 small ones. Let rise until double and bake at 400° for 15 minutes, then at 350° for 15 minutes.
In large kettle, add ingredients. On medium heat, cook until boiling. Turn down heat to low. Simmer 3 to 4 hours; stir occasionally. (Done when beans are tender.) Ten minutes before serving, take a potato masher and mash beans slightly to thicken sauce. Stir and serve.
Cook noodles according to package directions. Brown ground beef, garlic, onion and green pepper in the margarine. Add tomato sauce, salt, pepper and sugar. In separate bowl, blend cream cheese, sour cream and cottage cheese. In greased 9 x 13-inch casserole, layer half the cooked noodles, then cheese mixture and last, the rest of the noodles. Cover with ground beef mixture. Top with grated Cheddar cheese. Bake at 350° for 30 to 35 minutes.
Stir together over low heat until melted together. Gradually increase heat until mixture comes to a full boil. Boil 2 minutes. Remove from stove. Add vanilla to hot fudge. Pour into a mixing bowl. Beat until cool. Pour onto a buttered dish.
Combine hamburger, rice, soup mix, Worcestershire sauce, parsley, mint, oregano and 1/4 can soup. Shape into 2-inch mounds (I use an ice cream scoop, so they will be uniform.) Place in baking dish; bake in 350° oven for 20 to 25 minutes until pink color is gone. Drain fat from pan.
Toss stuffing with 1/2 can of the soup, broth and eggs. Spread in a greased 7 x 11-inch dish. Top with chicken. Combine remaining soup with milk and pimento; pour over all. Cover with foil; bake at 350° for 45 minutes, or until set.
Cream together brown sugar, sugar and shortening. Add eggs, salt, powder and soda. Add flour and mix well. Drain crushed pineapple. Mix all together. Add vanilla. Drop by spoonful onto a greased cookie sheet. Bake at 375° for 12 to 15 minutes.
Pam an oblong cake pan. Sprinkle in nuts. Mix cake mix as directed and pour over nuts. Mix powdered sugar, cream cheese and oleo. Spoon this mixture in blob over cake. Bake at 350° for 25 minutes or so. Looks not done, but is.
Place oats in food processor bowl or container of electric blender; process until finely ground. Set aside. Cream butter. Gradually add sugars, beating well at medium speed of an electric mixer. Add whole egg and vanilla, beating well. Combine ground oats, flour and soda. Add to creamed mixture and mix well. Stir in semi-sweet chocolate morsels.
Blend together all ingredients until smooth. Chill until able to handle and roll into a ball. Roll ball in paprika and/or cracker pepper. Also, a good stuffing for vegetables.
Dissolve yeast in warm water. Set aside. Cream butter and sugar. Add boiling water and salt. Add yeast mixture; stir. Add 3 cups flour; mix well. Add 3 cups more flour; dough will be moist.
Mix all ingredients, except crackers and margarine. Place in a buttered casserole dish. Top with cracker crumbs. Spread margarine over crackers and bake at 325° for 35 minutes.
Halve squash; discard seeds. Place, cut side down, in 1 (12 x 7 x 2-inch) microwave-safe dish. Add 2 tablespoons of water to dish. Cover with plastic wrap and microcook on 100% (High) for 15 to 20 minutes (lower wattage oven 20 to 25 minutes) or until tender, rearranging once. Drain; set aside.