HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash mushrooms; remove stems and save. Chop onion and saute in cooking oil with garlic. Chop stems of mushrooms and add to softened golden looking sauteed onions and garlic. Saute additionally until chopped mushroom stems are softened.
Mix the first 3 ingredients together; spread into a greased and floured 12 x 9-inch pan. Mix the remaining ingredients together; pour over first mixture. Bake at 275° to 300° for 1 hour.
Reserve 3 sausage links. Slice remaining sausage and set aside in small mixing bowl. Beat together Cheez Whiz and sour cream until mixture is smooth. Add onions, parsley flakes and salt. Fold cheese mixture into the potatoes and sausage. Pour into a 1 1/2-quart casserole. Bake in a 350° oven for 40 to 45 minutes. Cut reserved whole sausage in half, arrange in pinwheel fashion on top of casserole. Bake 10 minutes more or until sausages are heated through and mixture is hot.
Sift dry ingredients together in a bowl. Stir in remaining ingredients. Mix well. Bake in greased muffin tins for 20 to 30 minutes at 350°. Serves 6 to 8.
Blend margarine and peanut butter in large bowl. Work in sugar and graham cracker crumbs. Line cookie sheet with foil (dull side up). Press mixture in pan. Melt chocolate in double boiler. Spread over top. Cut into squares and put into refrigerator for 2 hours.
Saute vegetables in butter. Add flour; mix well. Add hot chicken stock; add seasoning and check for taste. Mix well. Cook 15 minutes. Add strained scalded milk. Stir in Parmesan cheese and freshly chopped parsley.
In large saucepan, cook and stir okra, onion and pepper in 3 tablespoons margarine until onion is tender. Stir in chicken broth and tomatoes. Simmer, uncovered, for 15 minutes. Season with salt and pepper. Stir in chicken; heat through. Serve in bowls over scoops of rice.
Mix butter and flour together well. Add cheese and work in well. Shape into small marble size balls. Place on ungreased baking sheet. Bake in 375° oven for about 10 minutes. Makes 36.
Season to taste with 1 Kings 10:2. Follow Solomon's prescription for a good boy in Proverbs 23:14 and bake. Each scripture verse contains one or more ingredients used in making a cake. Follow carefully.
In a bowl, combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add beef and remaining ingredients. Shape into desired shape. Bake meat loaf uncovered in a 350° oven for 1 1/4 hours for 50 minutes.
Melt candy and 1 stick butter; set aside. Cream the butter and sugar. Add eggs, flour, soda and buttermilk alternately until well mixed. Add candy mixture and nuts. Pour into Bundt pan and bake for 1 hour and 10 minutes at 350°.
Combine first four ingredients. Mix last four ingredients in 1 1/2-quart casserole. Pour first mixture on top. Bake in 350° oven for 30 minutes or until lightly browned.
Mix butter, mustard, poppy seed, Worcestershire sauce and onion. Split package of rolls horizontally through the center. Spread butter mixture on both sides of rolls. Layer bottom half with ham. Sprinkle Swiss cheese on top of ham. Replace tops. Bake at 400° for 10 to 15 minutes. These freeze well.
Beat egg yolks with sugar until light and lemon colored. Add milk and flavoring. Add sifted dry ingredients, then fold in melted butter. Bake in 2 waxed paper-lined 9-inch cake pans in a 350° oven 40 to 50 minutes or until done.
Drain pineapple. Mix in dry Jell-O. Drain oranges. Mix all ingredients well and refrigerate.
Place half of onions in a 13 x 9 x 2-inch baking dish. Top with half of the crackers and half of the Parmesan cheese. Repeat with remaining ingredients. Pour melted margarine over casserole. Bake, uncovered, at 350° for 45 minutes.
Cut tomatoes in half. Sprinkle with pepper, sugar and garlic, crushed with salt. Add onion. Sprinkle with bread crumbs and cheese. Dot with butter; brown under broiler.
Mix above ingredients. Bake at 350° about a 20 to 25 minutes.
Cut chicken into pieces; mix together with cabbage, onions, almonds, Top Ramen noodles and seasoning packet (from noodles). Mix dressing and pour over salad mixture; toss to coat all well. Let set at least 2 hours, stirring once or twice to coat well.
Mix all together very well. Then pour 1/2 of the mixture in one pie shell and the other 1/2 in the second pie shell. Bake at 350° for 45 minutes.
Sprinkle salt and pepper on both sides of pork chops. Brown pork chops on both sides in a skillet. Mix cream of mushroom soup with milk and pour over pork chops. Cover and simmer for 45 minutes or until done. Serve beans on the side or mixed with pork chops.
Cream the butter and sugar. Add eggs, one at a time. Stir in drained pineapple. Fold in bread. Pour in a greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour. Good hot or cold with ham. Will feed 4 to 6 people.
Saute onion and celery in butter; mix all ingredients together. (Important do not add salt to recipe.) Put in crock-pot, cook on low up to 6 hours.
Drain pineapple reserving juice. Add water to juice to make 2 1/4 cups (for rice). Saute onion in shortening in large skillet until tender. Add water or chicken broth; add carrots. Cover and simmer 5 minutes. Combine sugar, cornstarch and ginger. Add catsup, vinegar and soy sauce and stir into vegetable mixture. Cook until clear and thickened. Add chicken, green pepper and pineapple; cover and simmer 5 minutes. Meanwhile, bring measured liquid, salt and pepper and butter to a boil. Stir in rice. Remove from heat. Cover and let stand 5 minutes. Serve chicken over rice. Makes 6 servings.
Mix all ingredients. Serve immediately or refrigerate. This is delicious with chips or as a dip for raw vegetables.
Pare apples and cut into half-inch cubes. Cream shortening and sugar. Add beaten egg. Add apples, nuts, vanilla and sifted dry ingredients. Bake in greased 8-inch square pan in 350° oven for 45 minutes. Serves 9.
Cream shortening and sugars; add eggs and vanilla. Add flour and soda; beat well. Add oats and nuts; mix well. Chill after making in rolls. Slice 1/4-inch thick and bake on ungreased cookie sheet. Bake 10 minutes at 350°. Makes about 6 dozen cookies.
After dicing carrots, celery and bacon, cook eggs in skillet and put into another container. Stir together on medium heat the rice, soy sauce and seasonings. Then add vegetables, bacon and eggs. Leave on low for about 1/2 hour.
Scatter lipton's in bottom of 9 X 13 baking dish. Add rice and pieces of chicken. Sprinkle with salt and pepper. Mix soup with water and heat to boiling. Pour over chicken. Bake at 300 for 1 1/2 hours or until chicken is tender. If dry at the end of the first 1 1/2 hours an a little water.
Melt stick of butter. Add packed brown sugar and mix. Add vinegar, water and garlic powder. Let simmer to boil. (For pork and chicken; put on at end of cooking time.)
Peel eggplant and slice lengthwise. Salt lightly and set aside for 10 minutes to remove bitter juice. Squeeze slices between paper towels to remove liquid. Fry eggplant; drain on paper towel. Mash in a bowl. Add garlic and yogurt to eggplant and mix well. Add salt to taste, if necessary.
Mix ground beef with Lipton onion soup mix. Form into patties and fry until desired doneness. Drain. Add soups to patties and simmer for 10 minutes and serve.
Mix pretzels, melted butter and sugar to form crust in bottom of a 9 x 13-inch dish or cake pan. Put in freezer approximately one hour. Blend Cool Whip and softened cream cheese until smooth. Spread enough of cream cheese mixture to cover pretzel crust. Reserve the rest to top jello. Mix jello according to package directions. Add frozen strawberries. Pour gently over pretzel crust; refrigerate until jello is set, then top with remaining cream cheese mixture. Refreshing and delicious!
Mix oil, sugar, eggs and vanilla together. Sift flour, salt, soda and cinnamon together. Combine with first mixture and add pecans, carrots and pineapple. Bake at 350° for 40 to 50 minutes.
Combine chicken and juices in 9-inch baking dish with soup. Mix in remaining ingredients. Top with crushed potato chips. Bake 15 minutes in 450° oven. Makes 6 to 8 servings.
Mix sugar, melted butter and cinnamon and press in a 9 x 13-inch pan. Place the bread slices on top, 2 on top of each other. Beat eggs and milk together. Pour mixture over all the bread slices. Cover and put in refrigerator overnight. Bake 3/4 hour at 350° or until lightly browned. Take out of pan and invert on plate. Can be eaten with maple syrup or powdered sugar.
Brush mould with oil. Soften 2 teaspoons gelatin in 1/8 cup cold water, then dissolve over heat. Add to tomato cocktail, lemon juice and Tabasco and stir until mixed. Add red pepper; pour into mould and place in refrigerator to set. Place remaining ingredients in blender or food processor. Soften remaining gelatin in a little cold water; dissolve over heat and add to mixture in blender. Mix very well and spoon over set tomato layer. Place in refrigerator until set. Carefully turn out and decorate with parsley leaves or fresh basil. Serves 10 to 12 as first course or side dish.
Heat oven to 350°. In a large bowl, combine beef, cornflake crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup and minced onion. Blend well. Form mixture into small meatballs, about the size of walnuts. Arrange meatballs in a baking dish. In medium size saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat, stirring occasionally, until smooth. Pour over meatballs. Bake, uncovered, 30 minutes. Makes 60.
Mix all ingredients together. Put into a large buttered casserole bowl; top with crushed potato chips. Bake at 400° for 30 minutes.
Bake cake mix according to directions. Use a 13 x 9 x 2-inch pan. Cool cake and cut or break cake into bite size pieces. Set aside. Prepare pudding mix as directed; do not chill. Place half of cake pieces into large bowl; top with half of pudding, then top with half of whipped topping and chopped candy bars. Repeat layers, ending with chopped candy bars. Cover and refrigerate for at least 4 hours or overnight. Makes 16 to 18 servings.
Beat margarine until creamy; blend in eggs, pineapple juice and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter into greased 12 x 8-inch dish. Bake at 350° for 30 minutes. Cool.
Sift flour, baking soda and salt onto waxed paper. Cream shortening with sugar until fluffy in a medium sized bowl; beat in egg, lemon juice and rind and pecans. Add dry ingredients, blending to make a soft dough. Shape into 2 long rolls; wrap in waxed paper. Chill overnight. To bake, slice dough 1/4-inch thick; place on cookie sheet. Bake in moderate oven at 375° for 8 minutes or until golden around edges. Remove from cookie sheet; cool completely on wire racks. Makes 4 dozen.
Press crescent rolls to cover bottom of a 15 x 11 x 1-inch pan. Bake in 375° oven for 8 to 10 minutes. Cool completely. Blend cream cheese, mayonnaise and dressing mix until smooth. Spread on cooled crust. Sprinkle vegetables on filling. Press vegetables into filling slightly. Refrigerate and cut into squares.
Do not use fresh eggs. They must be room temperature. Beat egg whites with cream of tartar for 15 minutes until very dry. Reduce speed and add sugar, 2 tablespoons at a time until all is used. Beat an additional 10 minutes. Reduce speed again to slow and add the vinegar, then the vanilla. Turn into a large size metal cake pan, ungreased. Gently smooth the top, do not handle too much. Put into a 450° oven for one minute. Turn oven off, but leave in the oven overnight or for 8 hours. Do not open oven door! Do not make on a humid day or egg whites will not hold. Also be sure utensils and pan are very clean. Serve with fresh berries or ice cream.
Saute onion and green pepper in oil until tender. Stir in the flour until smooth. Gradually add the chicken broth and stir until thick. Add the bacon, spices and shrimp and heat until the shrimp is cooked. Serve over creamy grits.
Preheat oven to 300°. In large mixer bowl with mixer at medium speed, cream butter or margarine, sugars and egg yolk until light and fluffy. In separate bowl, combine flour, cinnamon and salt. Add to creamed mixture and continue beating just until blended (the dough will be stiff).
Wash and drain blueberries. Combine sugar, baking powder and salt in mixing bowl. Beat eggs with butter, milk and vanilla in separate bowl. Combine liquid and dry ingredients; stir only long enough to moisten well. Fold in berries. Spoon into 12 greased muffin cups and bake in preheated 375° oven for 25 to 30 minutes, or until brown.
Brown hamburger meat and onion. Add remaining ingredients. Simmer 1 1/2 to 2 hours. Serve with cornbread or Fritos and top with cheese.
Stew hen until meat falls from bones. Remove chicken from broth and cool broth. Skim 2 tablespoons fat and put in skillet. In fat, brown onion, green pepper and celery. Add tomstoes and tomato sauce. Add sauce can full of hot water. Add small bud of garlic. Season to taste with salt, paprika and peppers. Add 2 cups broth and simmer about 1 hour. Keep adding broth to keep it at 2 cups. About 1/2 hour before you finish simmering, add diced chicken and cooked, drained spaghetti. Sprinkle with Parmesan cheese, if desired.
Cook squash and onion in a small amount of boiling water until tender (about 8 to 10 minutes); drain. Combine squash, onion, Thick White Sauce and eggs; stir well. Spoon into a lightly greased deep 2 1/2-quart casserole dish. Combine breadcrumbs and butter; sprinkle over casserole. Bake at 350° for 20 to 25 minutes, or until hot and bubbly. Garnish with parsley, if desired. Yield: 8 servings.
Mix powdered sugar with condensed milk and oleo. Add pecans, coconut and vanilla. Refrigerate mixture for 2 hours. Form into small balls. Melt paraffin and chocolate chips. Dip balls into chocolate mixture and place on waxed paper.
Preheat oven to 350°. Boil potatoes until very soft; peel. Place in food processor or beat with mixer. Beat potatoes until mushy. Add all ingredients as mixing; after 2 minutes should have a smooth texture. Pour into pie shells. Bake for 30 minutes; allow to cool. Before cutting, top with whipped topping, if desired.
Place dressing on bottom of 12 x 8-inch dish. Melt butter or margarine in water or broth. Mix diced chicken, onion, chives, celery (or celery seed to taste), sour cream and salt. Spread in dish over herb dressing and cover with remaining stuffing and store in refrigerator. One hour before baking, cover with a can of mushroom soup. Bake at 325° for 40 minutes. Sprinkle with cheese and bake 10 minutes longer.
Sprinkle jello over cottage cheese. Drain oranges and pineapple very well and add to cottage cheese. Fold in cool whip. Chill in refrigerator for several hours before serving.
Mix all ingredients except flour. Add flour gradually. Roll on floured surface about 1/2-inch thick. Use cookie cutters or cut into various shapes. Bake in a 375° oven.
Put crushed ice into 8 ounce glass. Blend water, sugar, lemon and lime juice well. Pour mixture over ice. Add straw.
Line the sides and bottom of 9 or 10-inch spring-form pan with ladyfingers. Set pan aside. Whip the cream stiff. In another bowl, beat sugar and cream cheese. Fold in whipped cream and beat slightly. Spread 1/3 of cream mixture over ladyfingers, then spread 1/4 of pineapple filling. Add another layer of ladyfingers. Spread last 1/3 of cream on top of cake and top with pineapple. Chill overnight.
Combine water, sugar and yeast in large bowl; let stand 5 minutes. Mix well and add shortening. Sift and add dry milk, salt and flour. Knead until mixture is spongy. Let rise to double size. Make into rolls and let rise again to double size. Bake at 400° for 12 minutes. (Be sure and place on greased baking sheet.)
Cream butter and sugar. Add eggs, one at a time. Add flour alternately with buttermilk. Roll nuts, candy and dates in 1/2 cup flour. Add to cake with coconut. Bake in 300° oven for 2 hours in well-greased Bundt pan.
Sift together dry ingredients. Combine other ingredients in separate bowl, adding ham and cheese last. Stir in dry ingredients until just moistened. Makes 9 Texas size muffins. Fill tin to rim. Bake at 325° for 25 minutes.
Sweeten with charity. Let simmer well and take daily. In extreme cases, an hourly dose is suggested. Always keep a supply on hand!
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Let come to boil. Cook 2 minutes. Remove from heat; add small amount of mixture into egg yolks. Return to saucepan. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Add 1 1/2 cups shredded coconut. Pour mixture into baked pie shell. Add 1/2 cup coconut to meringue. (I use Cool Whip instead of meringue.) Pour meringue mixture on top of pie.
Cream butter and sugar; add eggs and cream well. Blend in jam. Sift together the flour, salt and spices. Add the soda to the buttermilk. Add the sifted dry ingredients to the creamed mixture alternately with the buttermilk, ending with the dry mixture. Fold in 1 cup pecans and the raisins. Turn the batter into 4 greased and floured 8-inch pans and bake at 350° for 35 to 40 minutes. Cool layers on racks and use frosting only on top of cake layers leaving sides plain. Sprinkle with remaining pecans.
Mix yeast in the 1 1/4 cups of water. Add shortening and stir; add sugar. Add flour all at once. Let rise 1 hour in warm place. Punch down and put in a loaf pan that has been well-greased. Let rise 1 hour and bake at 400° for 30 minutes.
Mix all together on medium speed of mixer. Bake at 350° for 25 to 30 minutes.
Cook sugar, milk and salt until a ball is formed when dropped in cool water. Add peanut butter, butter and vanilla. Stir until well mixed and then pour into a buttered dish.
Stir-fry chicken and garlic in oil over high heat. When chicken turns white, add soy sauce and cook 5 minutes longer. Add snow peas, mushrooms and water chestnuts. Cover and simmer 3 minutes. Combine cornstarch and water. Then add to other ingredients. Cook an additional minute while stirring. Serve over rice or noodles.
Drain tomatoes and artichokes. Saute onions in butter and add veggies. Heat 2 minutes. Season with salt and pepper and turn into casserole. Cook 15 minutes in greased casserole at 325°.
Thin slice lemons after cutting off stem and blossom ends. Place in large pot with enough water to cover the fruit. Stew until rinds are very soft. Remove lemons from the water. Peel, core and thinly slice apples and put into lemon water. Cook until mushy, adding water if necessary. Use beater until no lumps. Add can of cherries. Stir in sugar to taste. Simmer until sugar is dissolved. Chill before serving.
Cook medium broccoli flowerets until crisp-tender (check at 3 minutes). Lay drained broccoli in bake/serve dish. Combine sour cream, mayonnaise, Swiss cheese and lemon juice and spread mixture over broccoli. Combine bread crumbs, butter and Parmesan cheese. Toss to blend. Sprinkle over top. Bake at 350° until hot and cheese is melted well. Can then brown a few seconds under broiler until tinged brown. Serves 6.
Mix flour and butter in saucepan. Add milk to make a white sauce. Add spices. Mix chicken and spaghetti. Pour into a buttered casserole and top with cheese and bread crumbs. Bake at 425° for 15 minutes or until bubbly.
Cut the squirrels into serving size pieces. Marinate for 2 hours in soy sauce, garlic powder, paprika, ginger and salt. Drain and roll in flour. Heat margarine in a skillet and fry the pieces until meat is brown. Remove the meat and fry pineapple in the skillet. Serve with the meat.
In a large pot, cook peas until 2/3 done. Add remaining ingredients to peas and simmer until peas are tender, about 45 minutes. Add warm water to make enough soup if needed. Serve with corn bread. Serve as one pot meal.
Slice carrots. Place in saucepan and cover with water; bring to a boil, and continue boiling for additional 5 minutes, or until slightly tender. Should be a little crisp. Remove from heat and drain. Mix in rest of the ingredients and bring to a boil. Remove from heat, cool and refrigerate.
Brown pork chops on both sides in skillet. Slice apple and brown with chops. Place chops and apple in casserole. Cover with kraut. Sprinkle brown sugar over top. Put 1/2 cup hot water in skillet. Stir until fryings are released. Pour over kraut. Bake at 350° for 1 1/2 hours.
Puree all ingredients until smooth. Any kind of juice can be used and 2 to 3 strawberries can be added.
In large skillet, cook and stir meat and onion in margarine until meat is brown and onion tender. Drain off fat; add 2 tablespoons of fat or vegetable oil to skillet. Stir in flour, salt, pepper, mushrooms and soup. Cook 5 minutes, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Stir in sour cream; heat through. Do not allow to boil. Serve over noodles. Yield: 4 servings.
Soften cream cheese and combine with sugar. Chop cherries and squeeze dry with paper towel. Drain pineapple and squeeze dry. Mix fruit with cream cheese mixture. Serve with crackers.
Cook onion and okra in oil for about 10 minutes or until onion wilts. Spread into baking dish. Pour tomatoes over top, then sprinkle rice and salt, pepper and garlic. Cover with water. Top with grated cheese. Bake at 325° for 45 minutes. Yields 4 to 6 servings.
Chop pepperoni and Prosciutto into small pieces. Mix all ingredients together. Bake in a 325° oven for 1 hour.
Mix flour and cinnamon. Add chopped apples and chopped nuts. Mix oil, sugar and eggs together. Combine all ingredients. Pour in	greased pan (13 x 9-inch), sprinkle butterscotch chips on top. Bake 1 hour at 350°.
Cut steak into serving pieces and sprinkle with salt and pepper. Dip in flour and brown in oil in skillet. Alternate layer of steak, potatoes and onion in a casserole and cover. Bake at 325° for 45 minutes.
Cream butter, margarine and sugar. Add vanilla and flour; mix until it forms a ball. Work in potato chips and nuts. Pat into 9 x 9-inch greased pan. Bake in a 350° oven for 15 minutes. Cut before cooled too much. Makes 36 squares.
Heat oil and butter in saucepan. Add cut up squid and sprinkle with salt and pepper. Saute (uncovered) for 15 minutes, until squid are tender. Cook pasta al dente; drain and place in hot bowl. Pour squid with their liquid over the pasta. Toss well, but gently, with wooden forks. Serve in hot soup bowls. You may add shrimp, scallops or fish. Serves 4 to 6.
Melt 1 tablespoon butter in skillet; remove from stove. Put in 1 cup brown sugar; spread evenly. Then place sliced pineapple on this sugar; fill center of rings with nuts. Pour cake batter over pineapple and bake in moderate oven for about 30 minutes.
Melt butter on stove top or in a microwave in a medium bowl. Add rosemary, sage, oregano, crushed bay leaves and parsley. Pour over new potatoes, beans or whatever you may use butter on.
Line large, shallow baking dish with double-duty aluminum foil (or use a Teflon lined pan). Melt 6 tablespoons butter in bottom of pan. Remove crust from bread. Thoroughly beat eggs, water, pepper and 2 to 3 drops lemon juice (optional). Butter bread. Cover 6 slices of bread with thinly sliced chicken or turkey, a slice of cheese and a slice of ham. Cover with other slice of bread, butter side down. Soak both sides of bread in beaten egg mixture until bread absorbs egg. Brush all with more melted butter, including sides and top. With wide spatula, place in a moderately hot preheated oven (375°) for about 15 minutes or until lightly browned and slightly puffy.
Whisk yogurt and jam together in bowl. Mixture doesn't need to be smooth. Spoon yogurt mixture into popsicle molds or small paper cups with a stick inserted in center. Freeze until firm. Serves 2 to 3.
Wash berries carefully in cold water. Drain in colander. Dissolve sugar substitute in water. Fill 4-pint sized containers with fruit. Add solution to cover berries, allowing 1/2-inch in headspace. Seal tightly and freeze. Makes 4 pints. Calories per cup: 105 original recipe made with Sweet 'N Low.