HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, melt butter; add mushrooms and onion, saute for 5 minutes. Add soup; gradually stir in sherry and half and half. Add cheese and heat over low heat, stirring occasionally, until cheese is melted. Add chicken and shrimp; do not boil. Stir in parsley and serve over rice. This may be served in a chafing dish. May be prepared, covered and refrigerated and reheated just before serving. Makes 8 servings.
Boil chicken until done. Debone. Skim fat off remaining broth. Add to broth the onion, carrots, celery and bouillon cubes. Bring to a boil and simmer for 45 minutes. Add potatoes and evaporated milk. Simmer on low heat for 20 minutes.
Combine all ingredients except ginger ale and freeze. Remove from freezer 45 minutes before serving. Just before serving, add ginger ale and serve from a large punch bowl.
Spread cream cheese (that has been blended with enough milk to soften) over bottom of cooled crust. Wash berries and drain well. Place half of the choicest berries in cheese. Coat shell, standing in regular rows. Mash remaining berries. Stir in sugar and cornstarch, mixed. Bring to a boil and simmer 10 minutes, stirring often. Cool and pour over berries in the shell. Place in refrigerator until cold. Spread with sweetened whipped cream and chill again.
Arrange crackers in bottom of 12 x 8-inch baking dish, cutting crackers to fit, if necessary.
Put cranberries, orange and nuts through food processor. Dissolve Jell-O in water, add sugar. When thick add berries, nuts and orange. Place in refrigerator until ready to serve.
Combine starter, peaches with juice and 2 cups sugar and stir every day for 10 days. Combine pineapple with juice and 2 cups sugar. Add to mixture and stir every day for 10 days. Combine cherries (drained) and 2 cups sugar. Add to mixture and stir every day for 10 days. At the end of 30 days, drain overnight, saving the liquid (this is the starter). Fruit makes 3 cakes.
Combine. Bake for 5 hours at 275°. Break apart and return to juice. Heat 6 to 8 hours in crock-pot.
Combine cornmeal, flour, honey, baking powder and salt. Add yogurt, egg, oil and water, mixing just until dry ingredients are moistened. Fill 12 oiled or paper-lined muffin cups 3/4 full. Bake at 425° for 15 to 18 minutes.
Cream together shortening, sugars, egg yolks, flour, water, salt, baking powder and baking soda. Press into 9 x 13-inch pan. Sprinkle chocolate chips and chopped nuts over top of batter. Press down lightly.
Cream butter and sugar until light and fluffy. Add lemon juice, rind and egg and beat until well blended. Sift dry ingredients together and add to creamed mixture. Add milk. Stir in carrot and huckleberries. Drop by rounded teaspoonfuls on greased cookie sheet. Bake at 375° for 12 to 15 minutes or until done. Yields about 4 dozen.
Beat cream cheese until fluffy. Add sugar gradually. Add salt and blend in milk, vanilla and lemon juice. Add Cool Whip. Prepare and bake crust. Cool. Spoon mixture into cooled crust. Let set 3 hours.
Mix ingredients in order listed. Drop a teaspoon of batter onto greased pan and bake at 350° for 9 to 12 minutes or until done.
Beat eggs. Add sugar, flour and undrained pineapple. Cook over low heat, stirring constantly until thick. Cool and store in refrigerator. Keeps well in a jar.
Cook macaroni according to directions and drain. Mix dressing, milk, vinegar, sugar, salt and pepper. Add all ingredients together.
Measure 10 cups water into a clean pail or bucket. Add the Dawn or Joy dish soap. Add the glycerine (it makes the bubbles more durable by reducing evaporation). Stir, but not too much. Skim off any from on top.
Melt chocolate. Soften gelatin in cold water and stir into the hot mixture. Add egg yolks (beaten light) with 1/2 cup sugar. Add salt and vanilla. Cool. Beat remaining 1/2 cup sugar into egg whites and fold into chocolate mixture. Pour into cooled pie shell.
In skillet, brown meat and drain. Mix onion, garlic, chili powder and green pepper. Cook 2 minutes. Add soup, sauce and bay leaf. Bring to a boil. Simmer 10 minutes. Add garlic and onion powder. Simmer 30 minutes.
Melt butter; soak bread in it until absorbed. Set aside. Sift sugar and flour together. Mix with eggs and pineapple. Put in 1 1/2-quart greased casserole. Place buttered bread cubes on top. Bake at 350° for 30 minutes.
Mix all together. Bake at 350° for 30 to 35 minutes. Be sure to pour in a 9 x 13-inch baking dish that had been sprayed with Pam. The last 5 to 10 minutes remove from oven and sprinkle on extra 1/2 to 3/4 cup stuffing mix on top. Return to oven and bake the last 5 to 10 minutes.
Preheat oven to 325°. Grease and flour 9 x 9-inch metal baking pan.
Cook macaroni. Mix chicken and Italian dressing with hot macaroni. Cool pasta mixture. Blend mayonnaise, lemon juice and mustard. Stir in olives, zucchini, salt and pepper. Add to pasta mixture. Chill 2 or more hours. Serve with lettuce. Makes 4 servings.
Combine all ingredients, except chicken wings, and mix well. Add chicken wings and marinate for 1 hour, making sure to coat all thoroughly. Bake on an ungreased cookie sheet for 1 hour at 350°.
Brown ground beef; drain. Add other ingredients. Simmer, uncovered, 10 minutes. Makes 1 1/3 cups.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in cooled, melted oleo. Stir in chocolate chips and pecans. Pour into pie shell. Bake at 325° for 1 hour. Serve warm, topped with ice cream or whipped cream.
Place in casserole. Leave in refrigerator overnight. Place in cold oven. Cover and bake at 350° for 1 hour. Uncover last few minutes to brown.
Cream butter and sugars until light. Beat in eggs and vanilla. Mix dry ingredients; blend into creamed mixture. Stir in nuts, coconut and chocolate chips. Drop from teaspoon on ungreased cookie sheet. Bake at 375° about 10 minutes. Cool cookies slightly before removing from pan. Makes about 3 to 4 dozen.
Brown meat, pour off fat, add other ingredients and simmer until slightly thickened. Put meat in center of platter. Surround with cheese biscuits.
Cook frozen broccoli according to package and drain. Saute onion in butter or margarine. In a large mixing bowl, stir together the soups, milk and shredded cheese. Add the broccoli, ham, uncooked rice, onion and Worcestershire sauce and mix well. Pour into large casserole dish. Bake at 350° for 45 to 50 minutes. Microwave on High for 20 to 25 minutes.
In medium bowl, mix oatmeal, flour and soda. In large bowl, mix butter, peanut butter and sugar until light and fluffy. Add water,	egg and vanilla. Add dry ingredients and mix well. Chill dough 1 hour. Shape dough to form 1-inch balls.	Place on	ungreased cookie sheet and flatten with fork dipped in sugar to	form crisscross pattern. Bake 9 to 10 minutes at 350° or until edges are golden brown. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Makes 7 dozen.
Combine oat bran, flour, granulated sugar and 1/3 cup cocoa. Add combined banana, 1/4 cup margarine, corn syrup, egg whites and vanilla; mix well. Pour into a 9-inch microwavable pie plate. Microwave on High for 4 minutes and 30 seconds to 5 minutes or until edges are firm to the touch, rotating every 2 minutes.
Shell the shrimp but leave the last segment of the shell and the tail attached to each shrimp. With a small sharp knife, devein the shrimp by making a shallow incision down the back and lifting out the intestinal vein with the point of the knife. (If you wish, you may dispense with the deveining process altogether.) Wash the shrimp thoroughly under cold running water and pat them dry with paper toweling.
Cook and stir ground meat and onions in a large skillet until meat is brown and onion is tender. Stir in tomatoes, tomato sauce, chili powder, salt, and beans. (Do not drain.) Heat to boiling; reduce heat and cook uncovered about 10 minutes. Cook spaghetti according to pkg. directions; drain. Pour spaghetti onto a large platter and top with hot chili mixture.
Mix ingredients and cook 20 to 25 minutes at 325° to 350°.
*Suggestions: Tomatoes, broccoli, carrots, celery, green and red peppers, cucumbers, onions and olives.
In large bowl, combine sweetened condensed milk and milk. Add pudding mix. Beat well. Chill 5 minutes. Whip cream. Fold whipped cream and Cool Whip into pudding mixture. Spoon 1 cup mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of wafers, bananas and pudding, ending with pudding. Chill. Garnish as desired.
Steam squash with a little water in a covered saucepan until 1/2 cooked; drain well. Place zucchini in a buttered casserole dish. Cover with cooked hamburger. Add rice and spread tomatoes and cheese. Bake at 350° for 15 to 20 minutes, or microwave for 5 minutes on High.
Trim excess fat from steak. Sprinkle flour evenly on both sides of meat and pound with mallet. Melt shortening in large Dutch oven. Brown steak on both sides. Combine remaining ingredients, stirring well, then pour over steak. Cover and bake at 350° for 2 to 2 1/2 hours or until tender, adding more water if needed.
Put Tater Tots in oven to brown at 350°. In iron skillet, brown ground beef. Drain. Add all other ingredients; mix well. Take Tater Tots out of oven. Top ground beef mixture. Return to oven (in iron skillet). Bake for 30 minutes.
Mix sugar, brown sugar and cinnamon. Roll biscuit quarters in sugar mixture. Place biscuits in Bundt pan and pour melted margarine over top. Bake at 350° for 30 to 35 minutes.
Put 6 cups water in pot; add 6 cups sugar and bring to a boil and boil 10 minutes. In separate pan, boil 2 cups water; add the jar of instant coffee and dissolve. Pour into simple syrup, stir well and set aside to cool. Slice vanilla beans lengthwise and put into a gallon jar (glass jar with top that will seal). After simple syrup and coffee cool completely, add to container and pour in the 2 fifths of vodka, mixing well. Seal jar and let set 6 weeks before using. Each week shake the jar. When you are ready to serve, use a highball type glass, 1 or 3 ounces of Kahlua, several ice cubes and fill the glass with sweet milk. Also, can be used over vanilla ice cream.
Preheat oven to 350°. Mix all ingredients. Generously grease (not oil) and lightly flour the bottom of a 13 x 9 x 2-inch pan. Bake approximately 35 minutes. Frost with White Cloud Frosting; sprinkle with coconut.
Preheat oven to 375°. In shallow baking dish, place the unpeeled garlic cloves and drizzle with 2 tablespoons of the olive oil. Cover dish with foil and bake until tender, approximately 30 minutes. When tender, remove dish to rack to cool.
Cream the butter, sugar and flour together. Add the eggs, milk and vanilla. Pour in unbaked pie shell. Bake 45 minutes in a 350° oven.
Heat oil in heavy saucepan. Add garlic, celery and green onion and cook at medium heat for 1 minute while stirring. Add clam juice, clams, salt and pepper. Simmer, covered, for 2 minutes. Remove from heat. Add butter. Stir. Serve at once. Makes 4 to 6 servings or 1 pound linguine.
Cut the top of each pepper. Remove seeds and membranes; in a 3-quart saucepan.
Beat eggs and sugars. Add pumpkin and milk. Add flour, mixed with salt and spices. Beat well. Pour into 9-inch unbaked pie shell. Bake in a hot oven, 450°, for 10 minutes, then in a moderate oven, 325°, for 40 minutes.
Mix together cake mix, eggs, sugar, oil and sour cream and beat 10 minutes. Pour 1/3 batter into well-greased tube pan, then 1/2 nut/sugar mixture, then 1/3 more of batter, remainder of nut/sugar mixture and rest of batter. Bake 1 hour at 300°.
Simmer tomatoes 5 minutes in their own juices. Add onions, green peppers and cook until tender, stirring often. Add garlic and parsley. Melt butter in a large skillet and saute meat for 15 minutes. Add meat to tomato mixture; stir in chili powder and cook 10 minutes. Add beans and spices and water, if needed. Simmer covered 1 hour. Cook uncovered for 30 minutes. Serves 8 to 10.
Use deep bake pan. In a bowl, combine cream cheese, sugar, eggs, vanilla and milk until smooth and well blended. Over a pie crust, spread evenly the crushed pineapple, then spread the cheese and egg mixture into the crust. Bake in a 250° oven until well done.
Mix up night before. Cover and refrigerate. Scramble eggs. When cooked, add sour cream, cheese and meat. Mix together and place in greased baking dish. Bake at 325° for 25 to 30 minutes. Serves 8 to 10 people.
Combine melted shortening, cocoa and salt; then add milk and vanilla. Mix in sugar in 3 parts with electric mixer until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency. Frosts two 8 or 9-inch layers or one 9 x 13-inch sheet cake.
Chop cherries. Mix all the ingredients. Line a pan with wax paper. Press very firmly into the lined pan. Refrigerate.
Beat eggs slightly. Add sugar and flour. Then add melted margarine and mix well. Add buttermilk and flavoring. Pour into unbaked pie shells. Bake at 325° until custard is set and a little brown on top.
Cream sugar and oil. Add eggs and vanilla. Add dry ingredients. Mix well. Stir in apples and nuts. Bake in 9 x 13-inch pan at 350° for 45 minutes.
Mix together well. Put in refrigerator overnight. Take out 3 days in a row and mix well. On the 4th day, make 3 rolls and bake in broiling pan for 8 hours at 180°. Slice and serve.
Cream the cream cheese with electric mixer until smooth. Add remaining ingredients individually, mixing well after each addition. Pour mixture into vanilla wafer crust and bake at 350° for 10-15 minutes. Remove from oven and refrigerate until chilled. Top with any flavor pie filling before or after chilling.
Mix all ingredients well and shape into loaf. Cover and refrigerate overnight. Cut into slices, 1/2 to 2-inch slices and dip in flour. Brown slightly on both sides in small amount of hot oil. Place slices in casserole dish. Dilute 1 can mushroom soup with 1/2 can of water; pour into the skillet after all meat is browned. Pour the mixture over the meat slices; cover and bake at 350° for 1 hour.
Place mixed greens on large plate, place crab meat on greens. Arrange shrimp on top of crab. Add avocado wedges, tomato, ripe olives and egg slices. Serve with cocktail sauce, lemon wedges and salad dressing. Serves 1 to 2.
Heat apple juice, orange juice, and lemon juice in a large pot. Add cinnamon candies. Heat until candy is melted.
Cook broccoli until very tender. Drain and mash, leaving some bits of broccoli. In large skillet, saute onion and garlic in oil; add broccoli. Add bread crumbs and cheese and stir until blended. Add egg; remove from heat and stir until blended. Add seasonings. Stir to blend.
Cook broccoli and sugar snap peas in a large pot of lightly salted boiling water for 2 minutes or until very crisp-tender. Remove with strainer and rinse under cold running water.
Split hot dogs down middle on one side (not all the way through). Spread mustard and insert cheese in split in hot dog. Wrap with crescent roll. Bake at 350° about 20 minutes, until roll is done.
Preheat oven to 350°. In a food processor, blend together the flour, sugar and 1/4 cup of the butter. Press into a buttered 8-inch square baking pan. Bake for 10 to 15 minutes or until golden. Cool.
Remove large bones and skin from salmon. Mix all ingredients together, use your hands! Form it into a ball. Mix pecans and parsley; roll salmon ball in nuts until completely coated. Press gently with hands to set nut coating. Refrigerate overnight.
Mix together and bake in sheet pan at 350° for 15 to 20 minutes.
Cook milk, dates and vanilla until thick. Cool. Spread a teaspoon of mix on each cracker. Bake 5 minutes at 350°. Cool. Frost each one with cheese, sugar and butter mixture. They freeze very well.
Dice cheese in large pieces and place in crock-pot on high setting. After cheese is melted, add tomatoes, chili and green chilies. Mix well. Reduce heat to low. Serve over tortilla chips.
Brown hamburg and onion, add taco seasoning mix. Prepare according to package directions. Cool slightly. Mix all ingredients together, in a large bowl. Add Doritos and mix well. Serve with salsa and sour cream to taste.
Deep fry the flour tortillas and form in the shape of a rectangle taco shell. (Fry both sides of tortilla and fold in half.) Brown turkey meat in frying pan; when browned, add in beans and dry taco mix. This mixture will be used for the filling of the tacorito. Chop the tomatoes; shred the cheese and shred the lettuce. Put these in separate bowls for garnishing the tacorito. Also, put the olives in a separate bowl. The tacorito can be topped with the ingredients, with guacamole and sour cream on the top.
Cream together butter, shortening and sugar. Add egg and vanilla. Add flour, cream of tartar, soda and salt. Mix well. Press dough into large jelly roll pan (12 x 17-inch) or into 2 pizza pans. Bake at 350° for 8 to 12 minutes.
Put all together in blender and blend thoroughly (omits chopping onion). Refrigerate; keeps indefinitely. Prepare at least 12 hours before using. Makes enough dressing for 2 packages of spinach.
In medium saucepan, melt margarine. Blend in flour, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk. Heat until mixture boils and thickens, stirring constantly. Makes 2 cups.
Fry salt pork in a deep kettle, being careful not to burn it. When crisp, remove pork and set aside. Fry onions until soft, but not browned. Add water and potatoes. Cook for five to ten minutes; add fish, cut into two-inch pieces and simmer until all tender. Add milk or cream; heat until just a simmer. Add salt, pepper and a pinch of herbs to taste. If using milk, add a tablespoon of butter and the crisp fried pork. Cool, reheat and serve. Do not boil. Serves 6.
Peel potatoes. Cut up potatoes and stir it up a little. Put all the stuff in a bowl and mix it up.
Place beans, onions and garlic in water; boil for 1 1/2 hours or until soft. Add salt and continue to cook for about 45 minutes. Mash and use. Freeze what you don't use.
Combine all ingredients except shrimp in pan with lid. Bring to boiling and add shrimp. Stir to get seasoning all over the shrimp. Bring to boiling. Cover, lower heat and steam until tender. Do not overcook.
Heat these 5 ingredients and cook slowly for 6 minutes stirring constantly. Take off heat and add 4 cups rice crispies, 2 cups nuts chopped fine. Make into balls and roll in powdered sugar.
Squeeze spinach until dry. Stir spinach, sour cream, mayonnaise, soup mix and green onions until well blended. Cover and refrigerate for 2 hours. Serve with crackers and veggies or hollow out center of loaf of bread and fill with dip. Use center of bread cube and serve as dippers.
Combine 1 tablespoon flour and the salt and sprinkle over strips of beef. Stir to coat beef strips. Heat skillet, then add 2 tablespoons butter. When melted, add beef strips and brown quickly, turning meat to brown all sides. Add the mushroom slices, onion and garlic; cook 3 to 4 minutes or until onion is barely tender. Remove meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour. Add tomato paste. Slowly pour in cold meat stock. Cook, stirring constantly until mixture thickens. Return browned meat and mushrooms to skillet. Stir in sour cream and sherry. Heat briefly. Do not allow to boil after sour cream is added. Serve with rice or noodles.
Beat eggs (separate). Melt butter in 3-quart saucepan. Stir in meal. Add boiling water, then milk, stirring constantly, until smooth. Pour in egg yolks, then fold in egg whites to which has been added salt and baking powder. When mixture begins to rise, pour in greased heated baking dish. Bake 45 minutes at 350°.
Put 1/4 to 1/2 cup flour over nuts and apples. Mix first three ingredients by beating well. Add flour and mix well. Add vanilla and fold in apples and pecans. Bake at 350° for about 55 minutes.
Mix and pour in greased pan. Put about 1/3 cup oleo, sliced on top, and bake for 1 hour.
Sift flour, sugar and salt (set aside). Place in pan the water, oil, margarine and cocoa. Bring mixture to a boil and remove from heat. Pour mixture over dry ingredients. Add eggs and beat. Mix in soda, buttermilk and vanilla. Beat for a minute. Pour in greased pan and bake at 350° for 20 minutes.
Melt chips and peanut butter over low heat. Add 2 cups Spanish peanuts. Drop by spoonfuls on waxed paper. Let sit in refrigerator about 30 minutes. Can store at room temperature.
Mix first three ingredients and put in pan. Mix together last four ingredients. Place half on top of other mixture and bake at 350° for 30 minutes. Put other half of icing on top while hot.
Crumble the Feta cheese with a fork. Add the grated Parmesan and Swiss cheeses and stir with a fork until the cheeses are mixed. Add 1 egg to the cheeses and blend everything together. Cut each of the two puff pastry sheets into squares. Add the cheese mixture. Close the filled pastries by folding the pastry into a triangular shape and decorating the edges with a small fork. Brush the pastries with beaten egg and sprinkle with sesame seed. Put the pastries on a baking tray and bake in a 350° oven for approximately 15 minutes, or until the pastries are a golden brown.
Mix together graham cracker crumbs, sugar, coconut and butter. Press into bottom of cups. Melt 1 cup of the chocolate chips and set aside. Beat cream cheese. Add milk and chocolate chips. Add egg and vanilla (and melted chips). Beat until smooth. Pour into petite four cups and bake 20 minutes at 300°. Refrigerate.
In a blender, combine sugar, vinegar, onion juice and mustard. Add oil gradually; blend until smooth. Beat in pureed strawberries. Pour into quart jar or container. Cover and chill. Serve over fruit or mixed greens.
Cook noodles, drain and rinse. Heat 1 tablespoon oil in large skillet. Tilt to coat evenly. Add egg and tilt again. When egg is set, remove. Cut into strips. Set aside. In same skillet, cook pork in 2 more tablespoons oil until browned. Add celery and onion; cook 2 minutes. Add chicken broth. Combine cornstarch, salt, pepper, ginger and soy sauce. Stir into pork mixture. Cook and stir until thickened and boil 1 minute. Remove.
Arrange layer of each vegetables as listed. Cover with 1 layer of 1 1/2 cups of Miracle Whip and 1/2 pint sour cream (mixed together). Cover this with mild grated cheese. Cover and keep in refrigerator for 24 hours before serving. (Best arranged in long rectangular shaped casserole about 12-inches.)
Fry Tender Bits in oil until brown. Add all ingredients together. Stir well. Put into baking dish. Bake 30 minutes at 350°.
Brown hamburger and onion; drain and mix with taco seasoning. Add refried beans, water and barbecue sauce.
Make cornbread according to package directions; let it cool. Crumble cornbread into large bowl. Chop tomatoes and bell pepper, then mix with mayonnaise into the crumbled cornbread. Refrigerate.
In Dutch oven, heat corn oil over medium heat. Add roast; brown on all sides. Remove. Add onions; cook until lightly browned. Remove. Pour off excess fat. Add bouillon or broth, tomatoes, salt, pepper and bay leaf. Return roast to Dutch oven. Bring to boil over high heat. Reduce heat, cover and simmer for 1 1/2 hours or until roast is almost tender. Add potatoes, carrots, turnips and browned onions. Cover and cook 20 to 30 minutes or until roast is tender and vegetables are cooked as desired. Remove roast and vegetables to serving platter. Keep warm.
Press pepper into meat with fingers. Heat butter in frying pan just large enough to hold pork, over medium-high heat. Brown pork on all sides. Reduce heat to low. Pour brandy over pork. Stir in remaining ingredients; mix well. Cover and cook 20 to 25 minutes. Remove pork and cut into ???-inch slices. Pour sauce over top. Makes 2 or 3 servings.
Grind cranberries, apples, oranges and pineapple. Add sugar. Dissolve jello and let set until it gets about half jelled, then add cranberry mixture and stir. Add crushed pecans. Refrigerate.
Cream butter and sugar together until smooth and fluffy. Add flour and salt, blending to make a smooth dough. Carefully fold in 1 pinch of love. Press dough into ungreased cookie sheet pan. Bake 15 to 20 minutes at 350° or until lightly browned. Remove from oven and sprinkle with powdered sugar. Cut into wedges while warm. Yield: 8 large cookies or 18 small cookies.