HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons butter and saute in it briefly. Transfer barley to heavy casserole. Heat 2 more tablespoons butter and saute onion in it. Add to barley. Saute mushrooms in remaining butter and add to barley mixture. Stir in hot consomme and salt and pepper to taste. Cook, covered, stirring occasionally in 325° oven until barley is tender and has absorbed the consomme, about 30 to 45 minutes. Makes about 6 servings.
Whisk together oil and flour in large skillet. Cook over medium heat, whisking constantly, until brown, about 20 minutes. Add onions; cook 5 minutes. Stir in 2 cups hot water, tomatoes, tomato paste, tomatoes and chilies, Worcestershire sauce, salt and pepper. Bring to a boil and simmer 5 minutes.
Spray a 2-quart casserole with Pam. Alternate layers of half of green chilies, Jack cheese, remaining chilies and Cheddar cheese.
Have ready a frying pan with enough oil to cover the bottom. Mix together thoroughly all ingredients. Keep hands wet with cold water as you form the meat mixture into balls the size you desire. Heat oil in frypan on medium. Place meatballs in oil and brown. As meatballs are done, add to spaghetti sauce and simmer on low for 30 minutes. Enjoy and think of me.
Sift flour and sugar together. Add eggs and mix. Add jelly and vanilla; mix well. Add melted butter and mix well. Pour into unbaked crust. Bake at 350° for 45 minutes or until firm like a custard.
Cook rice, following package directions. Drain and rinse. Place in medium-sized bowl. Bring 4 cups water to boil in medium saucepan. Add shrimp. Simmer, uncovered, for 3 minutes or until shrimp is cooked through. Drain. Add along with beans to rice. Cool to room temperature.
Saute sliced mushrooms and garlic in pan. Pound chicken breasts flat 1/4-inch thick. Mix mushrooms with cream cheese. Spread over pounded chicken breasts. Roll breast, placing seam side down on pastry. Cover entire breast with pastry. Put in 9 x 13-inch pan. Cover loosely with foil. Bake at 350° in oven for 25 or 30 minutes. Uncover the foil from pan. Place in oven for 10 or 15 more minutes or until golden brown.
Lightly grease bottom of baking dish. Dip chicken in beaten eggs. Roll chicken in cornflakes (both sides). Line them in the baking dish. Cover the chicken with creamy Italian dressing. Bake at 350° for 1 hour. Cover with foil for only the first 30 minutes. Serve over rice or with noodles.
Mix all ingredients together in a bowl or blender. Mix until smooth. Store in refrig. until time to serve. Pour into punch bowl and sprinkle with nutmeg.
Cream softened butter and sugar in large bowl. Add eggs, milk and vanilla; mix well. In separate bowl, mix flour, salt and baking powder. Add slowly to creamed mixture, mixing well after each addition. Refrigerate for at least 2 hours. When ready to bake, spoon out enough to roll out on pastry board, leaving rest in refrigerator. Roll to 1/8-inch thickness and cut with cookie cutters. Bake at 375° for 6 to 8 minutes. Cool on wire rack. Let cookie sheet cool before putting fresh dough on it.
Saute zucchini, eggplant and onion in oil and butter. Add fresh vegetables, dill, mint and rest of ingredients. Lay 4 slices of Swiss cheese on top. Cover and cook on low until tender.
Combine all and bring to a boil, then simmer for 15 minutes. Yield: 7 cups, 81 calories and 2 grams of fat per cup.
Dissolve yeast in warm water. Put butter in a bowl and pour boiling water over it. Stir in sugar and salt. Let stand until lukewarm. Add eggs and yeast mixture. Mix in flour, a cup at a time, until dough is stiff. Knead it and turn into a greased bowl to rise until doubled. Punch dough down and shape into balls to fill greased tins. Cover and let rise again. Bake at 375° for 25 minutes.
Mix spinach, eggs, bacon and bean sprouts in a large bowl. Mix remaining ingredients. Pour over salad.
Mix in a saucepan all ingredients. Cook and stir to a full boil. Lower heat and keep stirring while mixture boils slowly 3 minutes. Remove from heat. Stir in all at once 1 cup peanuts. Beat until candy starts to thicken. Drop from teaspoon onto waxed paper to form clusters. Using butterscotch makes delicious pralines.
Mix cake mix and gelatin in large mixing bowl. In small bowl, combine, oil, water, eggs and strawberries. Mix well, and add to dry mixture. Blend to moisten, then beat well for 3 minutes. Pour into a 9 x 13-inch pan and bake at 350° for 45 to 60 minutes, until toothpick inserted in the center comes out clean.
Cream butter and sugar until fluffy in electric beater. Beat in eggs and flavoring. Add half the sifted dry ingredients and mix well. Add water to mixture, together with remaining flour. Knead slightly. Pinch off pieces of dough and roll into pencil-thin strips, about 6 inches long. Fold in half and twist into a rope. Place 1-inch apart on ungreased cookie sheets. Brush with beaten egg and sprinkle with sesame seed. Bake in moderate oven (350°) for 15 minutes or until lightly browned. Makes about 7 dozen.
Mix all ingredients, except soup, well with hands. Shape into balls about size of golf ball. Pile into well oiled casserole. Pour soup mixture over meat balls. Cover casserole. Bake at 375° for about 1 hour.
Sift together all dry ingredients. Add eggs and milk; stir in corn. Heat vegetable oil in pan or deep fryer. Drop 1/8 cup batter into hot oil. Do not crowd batter. Fry 1 to 2 minutes on each side until brown. Transfer fritters to tray lined with paper towels. Serve warm.
Skin chicken breasts; sprinkle with salt and paprika. Put in a 9 x 13-inch baking pan. Drain liquid from mushrooms into saucepan. Add chicken bouillon cube; heat and stir until dissolved. To the liquid, add mushrooms, Sauterne, onion, curry or oregano and pepper. Pour over chicken. Cover with foil and bake at 350° for 40 minutes. Uncover and bake 20 minutes longer. Serve with juice. Serves 4.
Pour boiling water on gelatin in small bowl; stir until gelatin is dissolved. Stir in mayonnaise with fork until smooth. Refrigerate until slightly thickened, but not set, about 20 minutes. Stir in cucumber and onion; pour into 4 ounce mold or 6 ounce custard cup. Refrigerate until firm, at least 2 hours. Unmold on spinach leaves.
Combine all ingredients and cook until thick. Pour into a baked pie shell and top with meringue and nut meats, if desired.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients. Mix well. Shape into ball. Roll in chopped nuts.
Sift together all dry ingredients. Mix milk and vinegar together and let stand until thickened (1 or 2 minutes). Add oil. Stir dry mixture and liquid mixture together with a fork. Make biscuits. Cook in a 350° oven until done, about 30 to 35 minutes. Makes about 8 big biscuits.
Combine the apples, sugar, flour and cinnamon; toss to mix well. Add the soda and salt. Beat the eggs, vanilla and oil. The secret of this cake is to mix well and slowly so the flavor of the apples has a chance to soak in before baking. Grease a 9 x 13-inch pan and pour in your batter. Flatten down with a spoon. The batter will be thick. Bake in a 350° oven for 60 to 70 minutes.
Mix all ingredients with milk (sweet or butter). Bake at 425° for 30 minutes.
Mix sugar, salt, ginger, soy sauce, ketchup and peaches. Line the pan with foil. Lay pork chops in pan. Cover with sauce evenly. Cover with foil. Bake at 250° for 2 hours.
Dissolve jello in hot water. Add orange juice, crushed pineapple and part of the orange slices. Save some slices for top. Let set.
Melt butter and brown sugar in a skillet until syrupy. Add lemon juice. Cook steaks in the mixture, covered, until thoroughly heated. Drizzle pan drippings over steaks and serve.
When you have leftover dough from pies, roll the dough and cut into small circles. Fill a pitted date with brown sugar. Place pitted dates, sugar side down, on pastry circles. Wrap dough around date and place on cookie sheet. Bake at 350° until golden brown.
Melt 3 tablespoons butter in a heavy saucepan and add lobster meat. Simmer until both lobster and butter turn very red, about 2 to 3 minutes. Add milk and cream. Heat almost to boiling, but do not boil. Chill for at least 2 hours. Reheat stew in a double boiler. Sprinkle with paprika and add remaining 1 tablespoon butter and pepper. Serve with oyster crackers and pickles.
Combine first 6 ingredients in a large bowl. Set aside. Combine sugar, vinegar and oil in a small saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer until sugar dissolves. Cool. Pour sugar mixture over vegetables. Cover and refrigerate at least 4 hours. Yields 8 cups.
Drain water chestnuts and slice thin. Saute lightly in small amount of butter in frying pan. Combine in casserole soup, water, mushrooms and rice. Add water chestnuts. Stir and add 1/4 pound of butter, cut up into small pieces. Bake 1 hour at 325°. Serves 6 to 8.
Combine dry ingredients. Form into small meat balls. Heat water, catsup and the beer in a saucepan. Carefully drop meat balls into the liquid. Simmer 1 hour. Serve in a chafing dish.
Cook onion in butter until tender. Blend in flour and add milk. Cook, stirring constantly, until mixture thickens. Add cheese and stir until melted. Place layer of egg slices in a 10 x 6 x 1 1/2-inch baking dish. Cover with half of the cheese sauce, then half the chips and half the bacon. Repeat layers. Bake in a 350° preheated oven for about 30 minutes. Makes 8 servings.
Season pork chops and sprinkle with diced green onions and put in foil-lined baking pan. Then add cream of mushroom soups after heated. Put in oven at 350° for 1 1/2 hours or until chops are tender.
Saute onion in oleo, add brown sugar and bread and mix with tomatoes. Add salt and pepper. Bake 350° for l hour.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening.
Mix cracker crumbs with oleo. Whip Dream Whip and milk until stiff. Mix cream cheese and sugar. Combine Dream Whip mixture and cream cheese mixture together. Take 1/2 of crumbs and pat good in a dish. Add 1/2 of cream cheese. Pour berries over cream cheese. Add remaining cream cheese. Top with remaining crumbs and chill.
Mix all ingredients. Cover and refrigerate overnight. Turn into buttered 9 x 13-inch pan. Cover and bake 30 minutes at 350°. Remove cover and bake 30 minutes longer. Makes 6 large servings.
Combine peanut butter, sugar, milk and vanilla in large bowl. Beat at medium speed until creamy. Add egg; beat until blended. Combine flour, salt and baking soda. Add creamy mixture at low speed, just until blended. Drop by teaspoon on ungreased pan. Bake at 375° for 8 to 10 minutes.
Combine softened cream cheese and milk, mixing until well blended. Stir in dried beef, green pepper, onion flakes and seasonings; mix well. Fold in sour cream. Spoon into an 8-inch pie plate or small baking dish. Heat and crisp pecans in melted butter and salt. Sprinkle over cream cheese mixture. Bake at 350° for 20 minutes. Serve hot with crackers.
Saute onions, celery and bell pepper in margarine until soft. Mix bread crumbs with all spices, salt and baking powder. Beat eggs in mixer until light and foamy. Add milk to eggs. Mix together dry ingredients and sauteed vegetables. Add milk-egg mixture. Add broth until dressing is soupy. Pour into baking pan and dribble melted butter over top. Bake at 350° for 1 hour.
Mix dry ingredients; cut in Crisco. Mix cranberries, orange peel, orange juice and egg. Mix dry with wet. Fold in nuts and cranberries. Pour into loaf pans, 4 x 8-inch, 5 x 9-inch or 3 1/2 x 7 1/2-inches. Bake at 350° for 1 hour or until toothpick comes out clean.
Remove	crust from bread. Butter each slice on one side. Layer bread, ham and cheese; end with bread; layer in a 9 x 13-inch baking dish. Beat eggs and milk. Salt and pepper to taste. Pour over	bread, cheese and ham.	Cover with foil and refrigerate overnight. Bake 1 hour and 15 minutes at 350°.
Cook lasagna until almost tender. While cooking, brown hamburger in saucepan; drain and add spaghetti sauce, green peppers and onion. Heat thoroughly, then simmer on low until noodles are done. Drain. Put a tiny amount of sauce in bottom of baking dish so noodles don't stick. Layer noodles, sauce and cheese. Repeat until noodles are gone. Bake in microwave 8 minutes or in oven at 350° for 20 minutes.
Cream butter and sugar. Add eggs and beat until fluffy. Add cocoa and red food color to mixture. Stir together salt and flour and add to mixture alternately with milk. Add soda, vinegar and vanilla. Pour into greased and floured cake pans and bake at 325° for approximately 25 minutes or until toothpick comes out clean. Makes 3 layers.
Crush Oreos. Put 1/2 of cookies on bottom of a 9 x 13-inch dish. Cream sugar and cream cheese first and then add milk, pudding and vanilla. Spread over cookies in dish and add remaining Oreos. Top with Cool Whip. Refrigerate.
Mix hamburger, onion, egg, milk, stuffing mix, salt and pepper. Roll mixture into balls. Brown meatballs and remove excess grease. Place meatballs in a baking dish. Set aside. Mix pineapple juice, molasses, barbecue sauce and flour. Cook over low heat until mixture starts to thicken. Pour over meatballs. Bake at 350° for 45 minutes.
Preheat oven to 350°. In a medium bowl, combine flour and sugar. Cut in margarine or butter until crumbly. Press firmly on bottom of a 13 x 9-inch baking pan. Bake 15 minutes or until lightly browned around edges.
Cube bread and place half of it in a well buttered 9 x 12-inch baking dish. In a separate bowl, mix meat, Miracle Whip, celery, onion and pepper. Spread mixture over bread and put rest of bread on top. Beat eggs slightly and add milk, salt and pepper to taste. Pour over mixture. Cover with foil and place in refrigerator several hours or overnight. Take foil off and bake in a 325° oven for 15 minutes. Remove foil and spread mushroom soup over the top, then grated cheese. Bake, uncovered, at 325° for 1 hour. Serves 6 to 8.
Drain and rinse fava beans. Place in bowl. Cut onion into strips; mix with beans. Add oil, oregano and salt.
Melt butter in saucepan; stir in flour, salt and paprika. Gradually add the half and half. Cook and stir over medium heat until thickened. Add 1/2 cup of cheese, lemon peel and juice and stir until cheese melts. Add 1/3 cup cheese sauce to cooked spinach and green onion. Stir to blend. Place some spinach mixture on each fish fillet and roll up. Place seam side down in shallow baking dish. Spoon remaining cheese sauce over fish. Bake at 350° for 30 to 35 minutes until fish flakes easily with a fork. Garnish with additional slices of green onion. Serve fish rolls with rice and top with remaining cheese sauce. Serves 6.
Mix all ingredients reserving 3/4 cup nuts. Shape into ball. Roll in the remaining nuts. Chill until firm.
Measure all ingredients into large bowl. Beat at normal speed for 3 minutes, then on high speed for 2 minutes. Add more sugar to thicken or more water to thin. Makes 3 1/4 cups.
Melt butter; stir in chopped pretzels and 1/2 cup sugar. Place in oven and bake for 3 to 5 minutes. Cream 1/3 cup sugar and cream cheese. Add crushed pineapple and baked ingredients (when cooled) together. Combine Cool Whip and pecans with mixture and place in bowl. Cool in refrigerator.
Mix all ingredients; place in a casserole dish and bake at 350° for 30 minutes. Freezes well.
Soften cream cheese; add the drained clams and picante sauce. Mix thoroughly. Chill. Serve with assorted crackers.
Beat together first 5 ingredients. Add broccoli. Pour the mixture into greased baking dish. Bake at 350° for 25 minutes.
Combine 2 cups of the water and 1 1/2 cups sugar in a medium saucepan. Bring to a boil. Simmer for 20 minutes. Cool, then stir in 6 cups water and fruit juices. Freeze 8 hours (at least), stirring twice during freezing process. Remove from freezer 30 minutes before serving, breaking into small pieces. Stir in ginger ale and serve. Makes 5 quarts.
In large covered saucepan, cook onions in butter over low heat for about 30 minutes, stirring occasionally. Then add beef consomme and water until it boils. Reduce heat, cover and simmer for about 30 minutes. Place toast in each bowl and then pour hot soup over toast. Lay cheese across top of bowl and place in a 350° oven for about 5 minutes.
Arrange dried beef in bottom of greased 13 x 9-inch pan. Pound chicken breasts with meat pounder and roll up and wrap in 1 slice of bacon. Secure with toothpick and place over dried beef. Top with sliced mushrooms. Combine sour cream and soup and pour over chicken.
Bake for 1 hour and 15 minutes at 350° in 9 x 13-inch pan.
Mix all ingredients together. Add more peanuts if desired. Crush the peanuts first. Roll in bite size balls and chill. May be rolled in sunflower seeds or coconut.
Mix all ingredients (except tart shells) and pour into unbaked tart shells. Bake at 350° for 15 to 20 minutes until shells are golden brown.
Mix all together and spoon onto cookie sheet. Brush top with garlic powder before and after baking. Bake on 425° until slightly brown.
Combine all in 5-quart Dutch oven. Simmer for 3 hours. Serve on hot dogs.
Dissolve gelatin in boiling water. Stir in pineapple. Chill until partially set. Fold in cranberry sauce. Spoon into 8 x 8 x 2-inch pan. Spoon sour cream atop. Chill until firm. Serves 6 to 8.
Mix ingredients together. Pour into unbaked pie shell; bake at 350° for 50 minutes. Cool and serve.
Combine all ingredients and mix until coated with mayonnaise. Chill and serve on lettuce. Yields 1 serving.
Cream together the sugars, butter, oil and vanilla. Set aside. Mix together the flour, soda, salt, cream of tartar, then add this to sugar mixture. Refrigerate overnight. Roll into balls, size of walnuts. Flatten with glass dipped in sugar. Bake on cookie sheet at 350° for 8 to 10 minutes.
Cook oil, beef and onion until onion is tender. Drain off excess fat. Add bouillon and Worcestershire sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour, or until meat is tender. Add mushrooms with liquid. Combine sour cream and	flour;	blend into meat mixture. Continue cooking, stirring occasionally, until thickened. Serve over hot noodles. Serves 6.
Mix all ingredients together. Roll into small balls. Bake on ungreased cookie sheet for 20 to 30 minutes at 325°. Makes about 3 1/2 dozen.
Boil to soft boil stage on candy thermometer. Add the pecans and stir. Drop by spoonful on waxed paper. (This recipe can be cooked in the microwave.)
Combine spinach, Ricotta, salt, pepper and nutmeg; mix well. Spoon 1/3 into baking dish. Cover with 1/3 of the tomatoes and 1/3 of the Mozzarella; repeat twice. Sprinkle with Parmesan. Bake at 350° for 20 minutes or until cheese is bubbly. Serve as is or put under broiler, about 4 inches from heat source for 2 minutes or until top is golden brown. Makes 2 luncheon servings.
Mix together in order given. Pour into casserole. Top with 1/2 cup sliced almonds. Bake 40 minutes at 350°.
Cream the butter. Add sugar and egg and mix well. Add dry ingredients and vanilla. Lay out dough and cut into shapes. Add food coloring for color. Bake for 8 to 10 minutes at 375°.
Beat ingredients with mixer. Put into Pyrex dish, sprinkle with chopped nuts. Cover with foil and bake at 350° for 15 to 20 minutes. Serve on crackers.
Mix margarine, sugar and milk in a heavy saucepan. Bring to a boil. Stir constantly. Continue boiling 5 minutes on medium heat. Stir constantly. Remove from heat. Stir in rest of ingredients. Mix well. Pour into a greased pan. Do not refrigerate. Make on a clear day.
Dissolve jello in hot water and then add cold water. When starts to thicken, add crushed pineapple, drained, bananas and marshmallows. Let set. Mix pineapple juice, sugar, flour and egg; boil until thick and cool. Put on jello. Mix Cool Whip and cream cheese. Spread on top of pudding. Top with grated sharp cheese.
Beat the eggs in a 2 or 3-quart casserole dish. Add milk to beaten eggs and mix together. Add macaroni and cheese to milk and stir all ingredients together. Put butter or margarine on top and bake at 375° for about 1 hour or until done.
Beat together eggs, sugar, margarine and water until fluffy. Sift together flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate, apples and vanilla until evenly distributed. Spoon into greased and floured 10-inch loose bottom tube pan. Bake at 325° for 60 to 70 minutes until cake tests done. Makes 1 cake. Yields 10 servings.
Combine all ingredients except almonds in a saucepan and cook until cranberries pop open, about 10 minutes. Skim the foam from the surface; add the almonds and cool. Makes about 4 cups. Great gift idea!
Add oil to sugar and blend. Stir in beaten eggs and pumpkin. Sift together and add flour, salt, baking powder, cloves, cinnamon, nutmeg and baking soda.
Put beans into a deep kettle. Cover with water; bring to a boil and boil for 2 minutes. Remove from heat; let stand 1 hour. Return to heat; cook for 5 minutes, or until skin splits. Drain; reserve the water. Cover the salt pork with boiling water; let stand for 5 minutes. Drain the water; save it to put in beans. Cut salt pork. Put the beans in the bean pot. Press the pork into the beans. Mix salt, molasses and mustard. Add 1 cup of the reserved water; bring to a boil. Pour this mixture over the beans and pork. Add enough water to cover beans. Cover pot. Bake at 250° for 6 to 8 hours.
Add spices, sugar and vinegar. Cook until thick. Process in jars for 10 minutes.
Melt oleo in a large baking dish. Mix remaining ingredients in a bowl and pour into the baking dish. Bake 1 hour at 350°.
Sprinkle gelatine on 1/2 cup of tomato juice. Place on low heat, stir until gelatine dissolves. Remove from heat and add remaining tomato juice and seasonings. Pour into a 2 cup mold or individual molds, chill until firm. Unmold on salad plate, garnish with cucumbers and black olives. Enjoy, 33 calories per serving.
When water boils, put in cinnamon and boil 10 minutes. Add tea and let stand for 5 minutes. Make a syrup by boiling sugar, 1 cup water and cloves. When mixture thickens, add to tea and juices. Add 1 cup cold water. Serve cold with ice cubes or serve hot.
Combine cottage cheese, oranges, pineapple and Cool Whip. Mix well. Sprinkle dry Jell-O over mixture and stir thoroughly. Can be used immediately or refrigerate and use when desired.
Place chicken, skin side down, in an ungreased 13 X 9 X 2 baking dish. Sprinkle with salt and pepper. Combine the remaining ingredients; pour over chicken. Bake, uncovered, at 375 degrees for 30 minutes. Turn chicken and bake 20 minutes longer or until chicken juices run clear, basting occasionally. Yield: 8 servings.
Preheat oven to 350°. Saute onions and peppers. Salt and pepper to taste. Combine all ingredients in large bowl. Place the ingredients in a casserole dish. Bake at 350° for 40 to 50 minutes.
In saucepan, heat orange juice, butter and lemon juice. Add sugar and flour. Let this boil well, then cool. Add egg beaten with sugar; return to heat and cook until thick. Add marshmallows and cook until thick. Use to spread on cake for filling.
In blender container combine milk, chocolate syrup and malted milk powder. Cover; blend 10 seconds. Add ice cream; cover and blend until smooth. Pour into glasses and serve immediately. Makes 3 3/4 cups.
In a large bowl of your electric mixer, whip the egg whites until frothy. With mixer at highest speed, gradually add the sugar and beat until mixture will stand in stiff, but not dry, peaks. Then beat	in the salt and vanilla. Sift flour; measure, then sift again with baking powder into the egg whites, folding until well blended. Fold in melted and cooled butter until evenly blended and turn mixture into a tube-type cake pan that is well-greased and dusted with powdered sugar. Bake at 350° for one hour or until cake bounces back	when touched lightly. Remove from pan and cool. Dust well with powdered sugar before serving.
Combine all in saucepan or crock-pot. Bring to boil. Cover. Lower heat and simmer 1 hour. To serve, place in ovenproof dish over candle warmer or keep in crock-pot. Yields about 10 servings.