HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut onion in 1-inch pieces. Slice each radish lengthwise in half. In a 12-inch skillet over medium heat in hot margarine or butter, cook onion, stirring occasionally, until golden and tender. Add radishes, salt and pepper; cook over medium heat until radishes are golden. Stir in sugar and 2 tablespoons water. Reduce heat to low; cover and simmer for 5 minutes, or until radishes are tender-crisp. Stir in peas; heat through. Garnish with radish leaves. Very good with chicken or roast beef. Really good.
Sprinkle gelatin over cold water. In saucepan, combine egg yolks with flour; stir until smooth. Add salt and sugar; gradually stir in milk. Cook over low heat, stirring constantly, until custard coats back of spoon. Stir gelatin mixture into hot custard. Refrigerate until cool, about 1 hour. Tear cake into large uneven pieces. Use half of custard over and around cake pieces; sprinkle with half of coconut. Repeat. Whip the cream with sugar. Spread on top of cake and sprinkle with coconut. Refrigerate overnight.
Brown ground beef and drain. Add crushed or chopped garlic and chopped onion. Add tomatoes, sauce and seasoning. Let simmer. Cook lasagna noodles and let set in cold water until ready to use. Using a 9 x 13-inch cake pan or casserole dish, alternate layers of noodles, sauce mix, Mozzarella, cottage and Parmesan cheeses (2 layers). Bake at 350° for 45 minutes to 1 hour.
Simmer squash, onions, tomatoes, butter or margarine and water until tender or done with lid to cover. Cut pan off. Put cheese over mixture and cover until melted very well.
Heat oven to 350°. Line 24 muffin cups with paper or foil liners. Prepare batter as box directs. Add remaining ingredients. Stir until well blended. Spoon into lined cups. Bake 20 to 22 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to wire rack to cool completely.
Preheat oven to 350°. In 9 x 13-inch glass baking dish, mix cranberries, sugar and water. Cover dish with foil and bake for 50 to 60 minutes, stirring occasionally, until cranberries pop. Refrigerate until ready to use.
Beat sugar and oil together. Beat in eggs, one at a time. Add pumpkin. Sift flour with dry ingredients and add alternately with water. Grease bread pans and fill with batter. Bake at 350° for 1 hour.
Brown onion in small amount of oil; add hamburger meat. Season with garlic, pepper and salt. Add tomato sauce and chili powder; mix well. Simmer 15 minutes, covered. Add kidney beans. Pour into greased casserole.
Soak sun-dried tomatoes in bowl with wine for 30 minutes. In a large skillet, heat oil and cook the mushrooms and garlic briefly. Transfer to a plate. In a skillet, cook dredged chicken until browned. To the skillet, add the tomatoes/wine mixture. Cook about 1 minute. Add the mushroom mix, lemon rind and fines herbes and simmer for 10 minutes. Stir in cream and simmer mixture for 1 minute. Add the cooked chicken. Heat through and serve with rice or noodles. Serves 4.
Mix all ingredients together, adding fruit last. Pour into baking dish. Bake 30 minutes at 350°. Serve warm with ice cream. Other fruit can be used.
Sprinkle soda over dates; add boiling water. Let stand until cool. Beat egg with salt, sugar, butter, nuts and vanilla; then mix well with the dates and water. To the flour, add baking powder and sift together. Add to first mixture and blend thoroughly. Turn batter into a generously greased loaf pan, and bake in a moderate oven as directed. Time: 50 to 55 minutes in 350° oven.
Combine all ingredients in a large bowl. After gently mixing the ingredients, place in	a large 13 x 11-inch pan. Top with grated Cheddar cheese and	bake at 350° for 30 to 35 minutes.
The sauce should be rather thin at the start as evaporation adds to the richness. Do not add sugar or soda to the sauce. To lessen the acid taste, long slow cooking and the addition of meat will remove all trace of acid.
Cook sausage and steak in skillet until browned. Drain well. Set aside. Heat oil in large Dutch oven. Add flour and cook over medium heat, stirring constantly until mixture turns copper color (8 minutes). Stir in onion, celery, half of green onion, garlic and parsley. Cook over medium heat 10 minutes, stirring frequently. Add tomato sauce and seasoning. Reduce heat and simmer 5 minutes, stirring occasionally. Stir meat in and remaining green onions. Cook until heated. Cook rice according to package directions. Add rice and mix well.
Melt oleo in large frying pan. Add sugar and blend. Add dates and cook until sugar is completely absorbed into dates. Add date mixture, a little at a time, to beaten eggs. Blend. Put into skillet and simmer 1 minute. Remove from heat. Add vanilla, salt and Rice Krispies. Drop by spoonfuls into bowl of coconut and coat. Put on waxed paper and chill. Freezes well.
Combine shortening, sugar and molasses. Add sifted dry ingredients alternately with hot water, beating until smooth. Bake in a greased 6 x 10-inch or 9 x 9-inch greased and floured pan at 350° for about 40 minutes. This is especially good served warm. Makes 9 servings.
Crumble 1/2 prepared cornbread into bottom of large serving bowl. Top with 1/2 beans. In another bowl combine tomatoes, onion, green pepper and jalapeno peppers; blend well. Spread half of vegetable mixture over beans. Sprinkle with half the bacon and half the cheese. Stir together the salsa and sour cream in small bowl. Spread half dressing over cheese. Repeat layering procedure with remaining cornbread, beans, vegetables, bacon, cheese and dressing. Cover tightly. Chill 2 to 3 hours.
Mix together cake mix and flour. Set aside. Mix together rest of ingredients. Mix all together and bake at 350° for 1 hour.
Combine graham cracker crumbs and butter, stirring well. Line 1 3/4-inch muffin pans with miniature paper liners. Spoon 1 teaspoon of crumb mixture into each liner. Gently press into bottom.
Cream the sugar and butter. Add eggs one at a time. Add salt and flour. Add lemon and vanilla. Mix well. Add 7-Up. Grease and flour cake pan. Bake at 325° for 1 hour and 15 minutes.
Mash cooked squash. Add margarine, onion, soup, egg and stuffing mix. Pour 1/2 of mixture into greased casserole dish. Sprinkle 1/2 of cheese on top. Put remaining mixture into dish. Sprinkle top with other cheese and some stuffing mix. Bake 30 minutes at 375°.
Grease	9-inch	pie dish and	spread cranberries over bottom. Sprinkle walnuts and 1/2 cup sugar over cranberries. Mix together the eggs, 1 cup sugar, flour, almond flavoring and margarine.	Beat batter until smooth and pour	over berries. Bake 45 to 60 minutes at 325° or until brown. Cool; cut in pieces and serve	warm. If pie is cool, serve with whipped cream.
Add garlic to oil and let stand several hours. Heat 1/4 cup garlic oil in a small skillet and saute croutons until browned on all sides. Set aside.
Mix ingredients together and bring to a boil and pour over okra in pint jars. Seal with two piece lids while mixture is hot. Makes 24 pints.
Cook eggs first, then combine all ingredients, except cheese, potato chips and almonds. Place combined ingredients in large rectangular casserole dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes, or until browned and bubbly hot. Serves 8.
Beat first 8 ingredients on medium 2 minutes. Add milk, eggs and vanilla. Mix 2 minutes. Pour into 2 (9-inch) pans or a 13 x 9-inch loaf pan. Bake at 350° about 30 minutes or until done. Use any kind of frosting.
Note: Dream whip is good - keeps well for awhile in refrigerator, after, if not all eaten right away.
Brown hamburger and onion; drain. Stir in remaining ingredients, except rice and cheese. Bring to a boil. Stir in rice. Reduce heat to low, cover and simmer for 5 to 7 minutes or until liquid is absorbed. Remove from heat. Fluff. Sprinkle with cheese.
Mix sugar, syrup, butter and vinegar. Bring to a boil for 1 minute. Cool slightly. Stir eggs (beat), then stir into mixture. (Be sure mixture has cooled enough so eggs will not cook.) Add nuts and nutmeg. Pour into unbaked pastry shell. Bake at 350° for 10 minutes. Lower temperature to 300° and bake 30 minutes more.
Mix all together and pour into graham cracker crust. Chill thoroughly before eating. Freezes well.
Use devil's food layers. Melt marshmallows; add milk in top of double boiler. Put in sugar and coconut; boil 3 minutes. Spread on layers.
In a blender place lemonade, milk, frozen strawberries and ice cream. Blend until smooth. Pour into glasses. Garnish with fresh strawberries if desired and serve.
Salt the tenderloins. Top each with a few onion flakes, 1 tablespoon Cheez Whiz and a generous dollop of sour cream. Bake about 2 hours at 350°. Cover pan to start. Uncover if needed to brown. These warm up well if there are leftovers.
Bake cake; add 1/2 cup coconut to batter. Cool; poke holes with handle of wooden spoon. Pour coconut milk over cake. Cool completely! Frost with Cool Whip. Sprinkle top with coconut.
Beat buttermilk and eggs in bowl first, then add buttermilk. Mix 1/2 cup flour, soda and salt, then add another 1/2 cup flour and add to milk and egg mixture. Test for thickness on griddle. (Add milk or flour to thicken or thin.)
Cream sugar and butter until light and fluffy. Add eggs, one at a time. Measure flour, then alternate flour and milk. Stir in almond and vanilla flavoring. Mix well. Grease Bundt cake pan. Bake at 350° for 1 hour and 40 minutes. Do not preheat oven.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens. Take it off heat. Add the strawberry Jell-O and red food coloring. Let cool. Add the bananas. Pour into baked pie shell. Top with Cool Whip and chopped pecans.
Melt margarine. Set aside. Combine 1/2 cup dry cake mix, yeast, flour, eggs and 2/3 cup warm water. Beat 2 minutes. Spread dough in greased 13 x 9-inch pan. Set aside. Combine rest of dry cake mix with margarine. Set aside. Spoon pie filling over dough in pan. Sprinkle with 2 tablespoons sugar and then crumble topping. Bake at 375° for 30 minutes.
Brown meat in oil. Add onions and cook until tender. Stir in ingredients in order given (except cheese). Bring to a boil and then reduce heat and simmer 5 minutes, stirring occasionally. Spoon into 9-inch square baking dish and dot with strips of cheese, arranged in diamond shapes. Broil until cheese is melted and then garnish with olives in center of diamonds. Serves 4 to 6.
*If you substitute wild rice, use the whole box and add 1/4 to 1/2 cup extra white rice and a little extra water or cut back on the onion soup because of the flavoring packet in the wild rice. Bake, uncovered, at 325° for 1 1/2 hours.
Mix Crisco and 3/4 cup sugar in large bowl. Pour 1 cup boiling water over sugar and Crisco; stir until melted and set aside. Beat eggs in a cup and set aside. Mix dry yeast into large bowl with Crisco and sugar; stir. Fold in flour, a little at a time, until all is mixed. Set dough into refrigerator for at least 4 hours.
Combine cream cheese and sugar. Add your cranberry sauce. Mix well. Stir in Cool Whip. Add fruit and nuts. Pour in 9 x 11-inch Pyrex dish and freeze.
Grease 13 x 9 x 2-inch baking dish; preheat oven to 350°. Sift flour, baking powder and salt into a bowl. Beat butter or margarine together with brown sugar until light and fluffy. Add eggs, beating well after each egg. Stir in vanilla. Beat in reserved flour mixture and when well combined, fold in chocolate bits and nuts. Spread batter in prepared dish, smoothing the top. Bake in preheated 350° oven for 40 to 45 minutes or until top looks dry. Let cool completely and cut into squares. Makes about 4 dozen squares.
Prepare cake mix as directed. While cake is not, mix sweetened condensed milk with cream of coconut milk. Make small holes in cake with fork and pour mixture over cake. Spread it until it soaks in. Frost with whipped topping and sprinkle with shredded coconut. Also good if whipped topping is not used.
Heat oven to 325°. Mix flour, sugar, baking powder and salt in a bowl. Make a well and add in this order the oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth. Beat the egg whites and cream of tartar in a large mixer bowl on high speed until stiff peaks form. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased 10 x 14-inch tube pan. Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel. Let hang until cake is cold. Remove from pan. Frost with Lemon Butter Frosting.
Mix all ingredients. Before serving, add 1 cup pineapple sherbet and 1 cup orange sherbet.
Combine all ingredients and mix well. Brew as desired at 1 1/2 times normal strength. Mixture may be stored in airtight container in refrigerator for 2 weeks. Makes 14 servings.
Mix all ingredients and pour into a gallon size ice cream freezer. I prefer "Slice" mandarin orange. Other flavors may be used.
Melt butter in large skillet over medium heat, add 1 tablespoon olive oil and garlic. Add bread cubes and saute 3 to 5 minutes or until browned to taste. Remove and set aside. Combine lettuce, cheese and pepper in a large bowl and toss. Combine 1/2 cup olive oil and remaining ingredients in a jar, cover tightly and shake well to blend. Pour desired amount (makes more than you need) over lettuce and toss to coat. Add croutons and toss gently. Serve immediately.
Preheat oven to 300°. Rinse tube pan in cold water and invert while mixing cake. Beat egg whites. When they begin to foam, add cream of tartar. Continue beating until stiff. With wooden spoon, fold in sugar, then flour to which salt has been added. Add vanilla and pour in an ungreased tube pan. Bake in the middle of oven approximately 45 minutes or until done. Let cool in inverted pan.
Mix bananas, sugar and slightly beaten egg. Add Crisco and sifted dry ingredients. Mix lightly and place in muffin tins lined with paper baking cups. Bake at 375° for 15 to 20 minutes.
Make slices in the ham all around it, about 1-inch thick. In a saucepan, cook Pepsi, brown sugar and pineapple on medium to high heat until it begins to thicken just slightly. Place ham in cake pan. Pour in between slices of ham and on top of ham. Lay bacon on top of ham. Basting with juices, bake for 1 hour in 350° oven.
Cook pasta according to package directions and rinse with cold water. Add shrimp, chopped vegetables, seasonings and mayonnaise/water dressing until coated. Garnish with lemon slices and paprika. Chill. Serve with lots of liquid refreshments, as this dish can be quite hot!!
Preheat oven to 350°. Sift flour, baking soda, salt, ginger, cinnamon, and cloves together in medium bowl. Beat 1 cup sugar and the butter and shortening until light and fluffy. Add egg, molasses and orange peel; beat until smooth. Add dry ingredients and beat until combined. Refrigerate at least 30 minutes. Roll dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar and place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes, until golden. Makes about 4 dozen.
Cream together the first 4 ingredients. Add water-soda mixture and vanilla. In separate bowl, mix together the flour, baking powder, salt and oats. Add to creamed mixture and blend. Add gumdrops and coconut. Bake at 375° for 10 to 12 minutes.
Preheat oven to 350°. Dip chicken quarters into buttermilk, and set aside briefly while you crush cereal flakes. Dip chicken into flakes and lay chicken on a flat pan or cookie sheet far enough apart so that pieces do not touch each other, skin side up. Bake for 1 hour. Serve hot or cold.
Mix all ingredients and boil for 1 minute. This sauce is delicious on ice cream or cake. You can also cut your cake, put ice cream in between layers and put chocolate sauce on top.
Cream butter; add sugar, vanilla and egg yolks. Mix in flour, soda, salt and oatmeal. Add nuts and raisins if desired. Bake for 10 minutes at 350° or until brown. Grease cookie sheets.
Saute vegetables in butter, continually stirring. Add crawfish and saute for 5 minutes on medium heat. Add the cream of mushroom soup and red pepper. Add salt to taste. Add paprika if desired for darker color purposes only. Do not add water. Cook uncovered for approximately 15 minutes on low to medium heat or longer on low heat to obtain a creamy sauce. Serve over rice with French bread.
Mix together and roll into small balls. Bake at 350 for 30 minutes.
Mix all ingredients together; bake in a greased 9 x 13-inch pan at 400° for 30 minutes or until golden brown. Cut into small squares. (Can be frozen.)
Blend all ingredients, except pecans. Cook to soft ball stage. When tested in cool water, add pecans and beat immediately until creamy. Drop by spoonfuls onto lightly buttered cookie sheet.
Drain fruit cocktail (save liquid); dissolve jello in 1 1/2 cups boiling water. Add fruit liquid. Cool until syrupy. Mix mayonnaise with yogurt. Add to jello (blend well). Fold in drained fruit cocktail; chill until set. May use other jello and yogurt flavors. Also may use other fruits, peaches, crushed pineapple, etc.
Heat oven to 350°. Sift together onto waxed paper the flour, sugar, baking powder, salt and cinnamon. Add walnuts. In mixing bowl, beat egg. Add cranberry sauce and shortening. Add dry ingredients. Stir until just blended. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 45 minutes. Cool on rack.
Place noodles in boiling water until cooked. Put the tuna in a casserole dish. Add the cooked noodles and "Fines" herbs. Mix well. Cover and bake for 30 minutes at 350°. Remove cover and bake another 30 minutes.
Mix the first 6 ingredients; set aside. In a separate bowl, combine cocoa, margarine and water; cook until it reaches the boiling point. Add the cooked mixture to the blended batter. Pour into a sheet pan (10 x 15-inch). Bake for 23 minutes at 350°. Frost.
Combine pudding and pineapple. Add Cool Whip. Fold in nuts and marshmallows. Sprinkle extra nuts on top. Chill 2 hours.
Pour bouillon stock in crock-pot, cover and cook on high. Cook onions with butter slow in skillet. Cover and simmer 15 minutes. Uncover and add salt, flour, sugar and wine. Stir well and add to crock-pot. Cook for 6 to 8 hours on low. Serve bread topped with cheese slices and cover with French Onion Soup.
In large bowl mix well all ingredients. Cover and chill at least one hour to blend flavors. Makes about 3-1/2 c. or 6 servings.
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350° for 1 1/2 hours. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use parsley leaves to make hair around the opening.
Saute first 3 ingredients in skillet. Dissolve bouillon cubes in hot water. Pour in skillet and bring to boil. Grease casserole dish. Pour rice in dish. Add pepper to taste. Mix pepper, rice and parsley in covered casserole dish. Pour skillet ingredients over rice and cook 20 minutes at 325°. Fluff and cook, uncovered, an additional 20 minutes.
In saucepan, boil water, onion, pepperoni and oil for 1/2 hour. Add cabbage and reduce to soft boil for 15 minutes. Add potato flakes slowly, stirring constantly. For thicker soup, add more flakes. Simmer for 15 minutes. Salt and pepper to taste.
Cream margarine and sugar. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff; fold in. Pour batter into greased and floured Bundt pan. Mix together the sugar, cinnamon and chopped nuts and sprinkle on the cake. Dot with extra butter. Bake at 325° for one hour. Allow to cool in pan for 15 minutes before turning out.
Bake cake in 9 x 13 inch dish according to recipe on the box. Cool. Cut into 1 inch pieces. Prepare chocolate pudding according to package directions. Layer twice in trifle compote: Cake pieces, Heath bar crumbs, chocolate pudding and cool whip. On top of the last Cool Whip, sprinkle some Heath Bars crumbs.
Mix the first 4 ingredients; add eggs. Mix flour, cream of tartar and soda together and add to first mixture. Mix thoroughly. Add vanilla. Roll soft batter into size of walnut. Roll ball in granulated sugar. Dip bottom of glass into sugar and flatten ball. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes.
Mix all ingredients and shape into small balls. Chill thoroughly. Bake 10-15 minutes at 350°.
Prepare pie crust as directed. Sprinkle chocolate chips over bottom of pie crust. Top with pecan halves. In small bowl, combine brown sugar, syrup, eggs and vanilla. Beat well. Pour over pecans. Bake at 375° for 30 to 35 minutes. Cool. Garnish with whipped cream and drizzle melted chocolate chips over cream. Refrigerate.
Mix all together in bowl. Turn into casserole. Bake at 350° for 1/2 to 3/4 hour.
Place ground beef and pork sausage in a large pan on stove. Add chopped onions and green pepper. Stir. Let this cook for a few minutes. Add the rest of the ingredients and boil for 1 to 2 minutes. Water may have to be added if sauce is too thick.
Sift dry ingredients together. Lightly beat eggs, sugar, milk and butter together and combine.
Place chicken breasts in a Pyrex baking dish. Place 2 tablespoons margarine on each breast. Put mushrooms on top. Sprinkle with dry onion soup mix. Add the sherry and cover with foil. Cook in 350° oven for 50 minutes. Time may vary, depending on the size of breasts and individual ovens.
Soften the yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour. Beat well. Beat in yeast mixture and egg. Add remaining flour; mix well. Place in greased bowl and cover. Store in refrigerator for 2 hours or until needed. Shape roll 1 1/2 to 2 hours before serving. Roll out, shape and let rise. Cook in 400° oven for 12 to 15 minutes.
Bring water, chicken, celery, carrots, onion, bouillon granules and 1 tablespoon parsley to a boil in large saucepan. Reduce heat; simmer for 1 hour. While chicken cooks, mix remaining ingredients except chicory (endive or spinach) and 1 egg. Shape into 1/2-inch meatballs. Cover and refrigerate until needed. Remove chicken, celery and carrots from broth. When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 1/2-inch pieces. Slice carrots and celery into 1/4-inch pieces. Return chicken and vegetables to broth. Add meatballs. Bring to a boil; simmer for 5 minutes, until meatballs are done. (This much could be done ahead of time.) Stir greens into soup; bring to a boil. Beat remaining egg; pour slowly into soup, stirring constantly.
Mix flour, margarine and pecans. Mix as for a pie crust. Pat into a 9 x 13 pan and bake at 350° for 25 to 30 minutes (do not brown). Let cool. Cream 1 cup powdered sugar with cream cheese. Mix well; fold in 1/2 of Cool Whip (thawed). Mix pudding with milk; beat until thick. Put cream cheese mixture on top of crust. Add pudding mixture as next layer. Spread remaining Cool Whip on top. You may also sprinkle with nuts.
Place sliced fruit in 8-inch square baking dish; sprinkle with lemon juice and sugar. Combine flour, oats, cinnamon and brown sugar. Cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 35 to 40 minutes until crumbs are golden brown and fruit is tender when pierced with knife.