HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms in butter for 3 minutes. In another pan, saute bacon until crisp and drain on absorbent paper. Combine mushrooms and bacon; add cheese and onion. Turn mixture into pie shell. Stir cream, nutmeg and pepper into eggs. Pour mixture into pie shell. Bake at 400 degrees for 10 minutes; reduce heat to 300 and bake 30 minutes longer. Garnish with red pepper and black olives. Makes 8 large servings.
Boil vinegar, sugar, oil, salt, pepper and water for 30 seconds. Cool and pour over vegetables. Refrigerate overnight.
Cook squash; drain well and mash. Add butter, bouillon cube, onion, then beaten egg and sour cream. Sprinkle cheese and crumbs on top and bake at 350° for 30 minutes.
Preheat oven to 400 degrees. Spread bread cubes in bottom of 9 X 13 pan. Spread sauerkraut over bread cubes; then layer corned beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray & cover dish. Bake 20 minutes. Remove cover, sprinkle with cheese and bake uncovered 10 minutes.
Brown hamburger and drain. Add vegetable soup to hamburger and simmer for 10 minutes. Meanwhile prepare mashed potatoes according to directions. Pour hamburger into casserole dish. "Ice" hamburger with potatoes. Top with cheese. Bake at 350° until bubbly.
Mix sugar and cornstarch together in saucepan. Beat egg yolk; add to milk and pour into pan with sugar and cornstarch. Cook over low heat until mixture thickens, stirring constantly. Remove from stove; add vanilla, butter and food coloring. Put one cup of coconut into baked 9-inch pie shell. Make meringue from egg white that you have set aside. Pour filling into pie shell; cover with meringue. Spread the other cup of coconut over meringue. Place in 350° oven until golden brown.
Drain sweet potatoes and arrange in casserole dish. Make 5 cuts partially through loaf of Spam. Drain fruit, saving juice. Combine cornstarch and brown sugar. Stir in juice and margarine. Heat to boil. Stir in fruit and simmer for 5 minutes. Spoon over loaf and potatoes. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Mix Bisquick, paprika, salt and other seasonings. Mix together. Coat chicken. Place coated chicken on greased baking pan. Bake for 35 minutes or until done.
Sprinkle chicken breasts with salt and pepper. Brown in a 375° oven in a 9 x 13-inch dish. To chicken, add the onion, potatoes, mushrooms and artichokes. Combine remaining ingredients to form a sauce. Pour sauce over chicken, etc. Refrigerate overnight. Bake at 300° for 2 hours. Delicious served over very thin pasta.
Saute onion and garlic cloves in butter or oleo. Brown meat. Combine onion and garlic with meat in a large pot. Pour in beans (you can use precooked dry pintos) and tomato juice. Add enough water to fill pot. Bring to a boil; then simmer 2 to 3 hours. Salt and pepper to taste. If you do not like a lot of tomato taste you can substitute 1 can of beef broth and 2 (8 ounce) cans of tomato sauce.
Preheat oven to 325°. Cream butter and sugar; add eggs. Add crumbs and milk alternately to mixture. Add nuts, coconut and vanilla. Put in well-greased and floured tube pan and bake for 1 1/2 hours.
In double boiler, combine peanut butter chips and 2/3 cup sweetened condensed milk. Cook, stirring after 1 minute, until chips are melted and the mixture is smooth. Stir in 1/2 teaspoon vanilla and spread evenly into foil-lined 8-inch square pan.
Combine butter, flour and pecans. Press into 9 x 13-inch pan. Bake 20 minutes at 350°. Cream together cream cheese and powdered sugar; spread on 1st layer that has cooled. Combine pudding mixes and milk; beat until thick. Spread over cream cheese layer. Mix Cool Whip and vanilla. Spread on pudding layer just before serving.
Brown garlic in olive oil. Chop celery (with leaves) into 2 or 3-inch pieces and add to garlic. Add tomato paste, beans and water. Season with salt & pepper. Let sauce simmer. Cook pasta and drain water, leaving enough water to cover pasta 1-2 inches over. When sauce is done, add to pasta and water.
Dissolve gelatin in boiling water. Add marshmallows. Stir to partially dissolve. Add sugar, oranges, salt and cottage cheese. Chill until mixture begins to thicken. Add whipped cream; pour into mold.
Put all together and mix. Add enough flour (1 cup) until sticky. Roll thin as for pie crust. Dry for about 1 hour, cut. Can use immediately or freeze.
Mix all ingredients well. Store in airtight jar. Use approximately 2 teaspoons in cup. Pour hot water over mix.
Brown garlic in olive oil. Add parsley and anchovy paste. Pour in 1 can stewed tomatoes, dash of salt and pepper. Simmer for 20 minutes. Pour over pasta! Serves 4.
Melt margarine in baking dish, allowing it to cover bottom; grease side of dish. Mix together sugar, flour and milk. Pour over melted margarine. Over batter, pour quart of fruit. Bake 40 to 45 minutes in 375° oven.
In saucepan mix together milk, orange juice and raisins. Heat 2 or 3 minutes. Cover to plump. Stir together flour, sugar, orange peel, baking powder, salt and cinnamon. Set aside. Add orange juice mixture to bran cereal and oats, stir. Let stand until cereal is softened. To cereal mixture add oil and eggs, beat well. Add flour mixture then stir just till combined. Fill greased muffin pans 3/4 full with batter. Bake 400° for 25 to 30 minutes. Yields: 12 muffins.
Mix the flour and brown sugar together thoroughly. Add the butter and work in until a smooth dough is formed. Turn onto a lightly floured surface and pat to 1/2-inch thickness. (Dough is easier to handle when chilled.) Cut dough into desired shapes and transfer to cookie sheets. Bake at 325° for about 25 minutes or until very delicately browned. Remove sheets to cooling racks for 5 minutes before transferring cookies to racks to cool thoroughly. Makes 3 to 4 dozen cookies.
Combine in order of listing. Batter is very thick. Bake at 325° in a greased and floured tube pan for 1 1/2 hours.
Preheat oven to 375°. Line 10-inch loaf pan with aluminum foil. Place pineapple in bottom. Combine all ingredients, except sugar, butter and cloves. Pack into pan with back of spoon; unmold into shallow baking pan. Combine sugar and butter; spread on ham mixture. Dot with cloves. Bake in preheated oven for 1 hour. Serves 6.
Combine sugar, lemon juice and eggs in saucepan. Cook until thick. Let cool completely. Add Cool Whip, grapes, coconut, pineapple (drained), oranges, marshmallows and nuts. Mix well. Keep refrigerated.
Drain mushrooms. Add enough milk to liquid to make 1 1/2 cups. Cook mushrooms and green pepper in butter over medium heat 5 minutes, stirring occasionally. Blend in flour and salt. Gradually add reserved liquid and cook, stirring constantly, until thickens and boils. Add cream to egg yolks. Stir into sauce. Add tuna and pimento. Heat. Stir in sherry.
Place ribs in a single layer in baking pan. Add enough water to generously cover the bottom of the pan. Cover with foil and bake in low oven (250°) for about 4 hours. Check occasionally and add water if necessary. Drain water and let ribs sit at room temperature until completely cooled. Break cooled ribs into large bite-size pieces, removing any fat or bones. Combine remaining ingredients in a saucepan. Gently boil for about 15 minutes or until desired thickness. Mix sauce with meat and gently heat. Can be served alone or on buns.
Mix pineapple (undrained) with the pudding, pouring the dry pudding into the pineapple. Stir and add marshmallows, whipped topping, nuts and coconut. Stir by hand. Refrigerate.
Whisk together soups, milk, chiles and salsa (you may use 1/2 cup of either salsa or chiles instead of 1/4 cup of each). Stir in the cooked, cut up chicken. Spray baking dish with nonstick coating or grease it, then layer 3 or 4 torn tortillas, soup and chicken mixture and grated cheese. Continue layering until dish is full. (For a 3-quart Corning dish it should take about 3 ladles of soup and chicken mixture per layer.) This recipe makes about two casseroles in 3-quart dishes. One can be frozen for later use.
Add your own favorite meat spices, i.e., onion, steak, garlic spice.
Mix eggs, oil, water and cake mix together. Add frosting. Mix well. Add nuts and mix well. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 60 minutes. Remove from pan while hot.
Cut oleo into other ingredients as for pastry until crumbly. Spread and pat gently in a 9 x 13-inch greased pan. Bake 15 to 18 minutes; cool.
Mix together meat, egg, onion and salt. Shape into small balls. Combine in a large frying pan the chili sauce, jelly and lemon juice. Heat to simmering. Drop meatballs into sauce and simmer until brown.
Dissolve sugar in black coffee glass or a heat-resistant, non-metallic glass, cup or mug. (Do not use a glass with metallic trim.) Heat uncovered on Full power 1 1/2 to 2 minutes or until hot (160°). Stir in Irish whiskey. Carefully float a spoonful of whipped cream on top.
Mix ingredients and cook on rangetop for 15 to 20 minutes over low-medium setting. Spread liberally on chicken wings and cook in the oven for 45 minutes at 350°. (Any sauce left over may be used to baste the wings midway through the cooking time.)
Preheat oven to 350°. Combine first seven ingredients. Mix in bacon drippings and egg. Add enough water to form a ball. Pat dough to 1/2-inch thick. Cut with cookie cutters. Bake on a greased cookie sheet for 25 to 30 minutes. Bone appetite.
Combine ham, rice, onion, garlic, Tony Chachere seasoning, cinnamon and eggs. Form into rolls. Remove core from large head of cabbage and separate individual leaves. Blanch each leaf for 1 minute in boiling water and immediately fill with stuffing; roll and secure with toothpick. Into Dutch oven, place tomatoes, onion and bell peppers. Place cabbage rolls in Dutch oven with sauce mixture; cover and simmer for 30 minutes or until fork-tender.
Cut chicken breasts into pieces. Cook. Stir with onion 6-8 minutes or until chicken is no longer pink. Remove from heat. Add spinach. Mix well. Combine soup, milk, sour cream, and seasonings, mix well. Stir 3/4 cup of the soup mixture into chicken and spinach. Divide evenly into tortillas. Roll up and place seam down in 13 x 9-inch inch pan that has been sprayed with cooking spray. Pour remaining soup mixture over enchiladas. Cover and bake 30 minutes at 350°. Uncover and sprinkle with cheese. Return to oven 5-10 minutes. Sprinkle with chili powder (optional).
Place Carnation milk and sugar in large saucepan. Heat to boiling, then cook 5 minutes. Begin timing after mixture begins bubbling around edges of pan. Remove from heat. Add marshmallows, nuts, chocolate chips and vanilla. Stir fudge until marshmallows and chocolate are melted.
Beat cream cheese, sugar, egg yolk and extract until smooth. Remove rolls from cans and arrange the 16 pieces, overlapping each other, around a pizza pan with long points in the center and the other long end hanging over edge of pan.
Clean and devein shrimp; pat dry. Mix remaining ingredients. Heat fryer to 375°. Dip shrimp in batter; fry until golden brown.
Mix in order given. Pour into greased loaf pans. Sprinkle top with mixture of 1/2 cup sugar and 1 tablespoon butter. Bake at 325° for 60 minutes. Do not overbake.
Mix pudding as directed. Combine Oreos and Cool Whip in a separate bowl. Stir pudding into Cool Whip and Oreo mixture. Pour into pie shell and freeze for 3 to 4 hours. Let stand about 20 minutes before serving.
Mix milk, rice and peels in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 25 minutes, stirring often or until mixture thickens and starts to stick to bottom of pan. Reduce heat to very low; cook 5 to 10 minutes, stirring constantly until mixture is very thick. Add sugar and stir until dissolved. Cool slightly; add vanilla. Cover and refrigerate 2 hours or overnight. Before serving, stir in heavy cream, then spoon into dessert glasses. Top with garnishes. Yields six 1/2-cup servings.
Cream 1/2 cup butter and next 3 ingredients. Put them in well-greased and floured 9-inch square pan. Bake at 350° for 10 to 15 minutes. Chill.
Add all of the ingredients to a pot and bring to a boil. Stir until combined. Cool to room temperature and bottle. Store in refrigerator. Use as a marinade for beef, chicken and pork. Best when marinated overnight.
Cut a thin slice off the top of each orange. With a grapefruit knife, cut around inside of orange. Scoop out the orange pulp. Invert oranges onto paper towels to drain. Remove and discard membranes from orange pulp; set pulp aside.
Place flour in bowl. Make well in center. Place eggs in well and beat with fork. Gradually draw the flour into the eggs. Mix constantly. If moist, add more flour. It may not use all the flour. Let rest a few minutes. Knead on floured surface for 8 minutes. Cover dough with plastic (or bowl). Let rest 10 to 15 minutes. Knead dough for 1 minute. Roll dough to desired thickness and cut to desired type. Cook pasta in boiling water until tender, about 5 to 10 minutes.
Combine all ingredients well by hand. Form into small balls size of walnuts. Can bake immediately or refrigerate, then bake, or freeze and bake later. Bake at 400° for 15 minutes.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Combine cake mix, eggs, water, flour and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chocolate chips. Pour into pan. Bake at 350° for 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine the cheeses and stir; add eggs, one at a time and mix well. Cut each pastry sheet into 3-inch strips and brush with melted butter. Place 1 teaspoon of the filling on each strip and fold over to make a triangle. Continue folding from side to side in the form of a triangle. Proceed this way for the length of strip for each triangle.
Rinse beans and place in a 6-quart stock pot. Cover with water; bring to a boil and remove from heat. Cover and set aside 1 hour. Drain beans and return to stock pot. Add ham hocks, water, celery salt and bouillon cube. Bring to a boil; cover and simmer 1 1/2 hours until beans are soft. Remove ham hocks, coarsely chop meat and return it to the stock pot. In another pan, saute onion, pepper and garlic in corn oil until limp. Add these to the stock pot. Add cumin seed, tomatoes, wine vinegar, wine, salsa and tomato sauce and simmer 45 minutes, uncovered. Add rice and simmer 15 minutes. Correct seasoning with cayenne pepper, if desired, and if required, add potato flakes as a thickener. Stir well. Makes 10 to 12 servings. Best served the next day to let flavors blend.
Beat potatoes and cream cheese in mixer bowl until smooth. Add eggs, green onion and parsley; mix well. Spoon into greased 1 1/2 to 2-quart dish; dot with butter. Bake 30 minutes at 400°.
Blend well with hand. Put in a 9 x 13-inch pan. Bake 25 to 35 minutes in a preheated 350° oven.
Cream together cream cheese and sugar; add eggs and flavoring. Put vanilla wafer in paper cake cups, flat side down. Fill cup 1/2 full of batter. Bake at 350° about 20 minutes. Cool and add fruit topping. Preparation time: 15 minutes.
Stuff shells with mixture and arrange in 13 x 9-inch pan with sauce on bottom. Add more sauce to cover top. Top with additional Mozzarella cheese, if desired.
Chop onion and green pepper. In large pot, brown hamburger, onion and green pepper, stirring continuously to crumble hamburger into small pieces. Add tomatoes and water; heat to boiling. Remove from heat and add rice. Cover; let stand 5 minutes. Serve hot, sprinkled with shredded cheese.
Brown garlic in oil in skillet. Cut meat into slivers of strips and place in bowl. Sprinkle with Kitchen Bouquet, salt and ginger. Place meat in pan with onion and brown. Add the green peppers, mushrooms and celery. Add 1/4 cup water and put cover on skillet. Simmer about 10 minutes. Blend cornstarch and cooled chicken broth. Add to contents in pan and bring to boiling. Serve over rice.
Dissolve Jell-O in hot water adding grated onion. Dissolve gelatin in cold water, then add to Jell-O. Add the softened cream cheese to gelatin mix while hot whisking to blend. Whisk in mayonnaise then Tabasco and salt. Stir in grated cucumbers. (Use only tender flesh; seeds and rind can be tough and bitter.) Spray mold. Pour mixture and allow to gel in refrigerator for 4 hours or overnight.
Combine all ingredients. Toss lightly. Cover and chill. Before serving, drain bean mixture. Toss with bacon. Top with eggs and sprinkle with paprika.
Mix sugar and flour; add enough pineapple juice to make a smooth paste. Heat remaining juice; add to mixture. Cook until thickened, stirring constantly. Add beaten eggs and butter. Cook 1 or 2 minutes, stirring to prevent lumping; cool. Fold in whipped cream before serving.
Mix ingredients and begin cooking. After the butter melts, boil for 5 minutes. Remove from heat and beat until cool. Spread on cake.
In large saucepan, heat cider and 1 cinnamon stick to boiling. Reduce heat. Cover and simmer 5 minutes, uncovered. Stir in remaining ingredients, except stars and cinnamon sticks. Simmer 5 minutes longer.
Combine cream cheese, chilies, olives, bacon, and salsa. Mix well. Spread on ovals of flat bread and roll up jelly-roll fashion starting with the longer side. Refrigerate. When ready to plate, cut into 1/2 inch thick slices.
In a large pan, heat oil and brown chicken. Add wine. Add leeks, celery, spices, onion and broth. Bring to a boil, reduce heat and simmer 30 minutes or until chicken is tender. Skim off fat and remove onion. Beat together the egg yolks and cream; gradually whisk into 1 cup of hot broth. Stir in remaining broth. Heat through but do not boil. Serve in bowls over brown rice with dark bread.
Blend all ingredients. Place ribs in large container. Pour sauce over ribs. Cover and refrigerate 24 hours. Place ribs on large baking pan. Bake at 325° for 2 hours basting often and turning once. Also great on the grill.
Combine softened cream cheese and sharp cheese together. Mix until well blended. Add pimento, green pepper, onion, Worcestershire sauce and seasonings. Mix well. Chill in refrigerator, then shape into ball. Roll in finely chopped pecans until ball is completely covered.
Combine all ingredients, stirring in flour. Drop by tablespoon in hot oil. Cook until browned, turning over once. Drain.
Mix cocoa, sugar, butter and milk in saucepan on medium heat. Let boil 2 minutes, stirring constantly. Remove from heat. Add peanut butter and stir until melted. Add vanilla, pecans and oats, stirring constantly. Drop by teaspoonful onto wax paper. Let cool.
Dip chicken in dressing and then in dry ingredients (use a bag to put crackers and cheese) and shake well. Bake for 30 minutes at 350°.
Soften gelatin in the cold water in a large bowl. Beat egg yolks and the whole egg with a fork in the top of a double boiler. Blend in the 2/3 cup sugar and 1/8 teaspoon salt. Gradually stir in the milk. Dissolve coffee in the hot water and add to the egg-milk mixture. Cook over boiling water, stirring constantly, until custard coats a spoon, about 3 to 4 minutes. Do not overcook or custard will curdle. Remove from heat and pour immediately over the softened gelatin. Stir until gelatin is dissolved and stir frequently while the mixture is cooling. When the mixture begins to stiffen, add the pinch of salt to the egg whites and beat until foamy. Gradually add the 3 tablespoons sugar and continue beating until the egg whites are stiff and glossy. Fold into custard mixture; turn into 1 1/2-quart mold and chill 4 to 6 hours. Unmold and garnish with sliced peaches. Makes 8 to 10 servings.
Combine 4 1/2 cups water, soup mix and rice in saucepan. Boil 7 minutes. Brown ground beef; drain. Add beef, onion, green pepper and celery to soup mixture. Bake in casserole dish at 350° for 1 hour. Sprinkle with paprika.
Blend milk and lemon juice. Stir cherries, pecans and pineapple into milk and lemon juice. Mix well. Spoon into pie shell. Let cool for 2 hours. Top with whip cream.
Beat together eggs, sugar and oil. Add grated zucchini and vanilla. Sift flour, baking powder and soda. Add to egg mixture. Add salt to mixture. Fold in nuts or raisins, if desired. Pour into 9 x 5-inch loaf pans (makes 2 loaves) after pans are sprayed or greased and lightly floured. Bake at 325° for 50 minutes. This bread can be frozen after baking.
Mix butter and sugar together; add eggs one at a time. Mix flour and whipped cream together, then flavor.
Press 1 can crescent rolls in 9 x 13-inch pan. Cook. Let cool. Mix together cream cheese, mayonnaise and dressing. Spread on crescent rolls; add vegetables: 2 to 3 tablespoons minced onion, 1 carrot, grated, broccoli, cauliflower, tomato and cheese.
Use whatever quantities you need. Steam spinach and sliced or quartered mushrooms together until soft. Just prior to serving, add sour cream (enough to coat). Mix and serve hot.
Leave cheese at room temperature. Then mix together with 1/4 cup walnuts. Chill 4 hours. Shape into ball(s) (1 or 2) and roll in walnuts. Garnish with 1/2 cherry, if desired. Can be frozen.
Simmer diced meat 1 hour. When tender, add onion, potatoes and celery. Season with salt and pepper to taste. Cook until vegetables are done and stew is thickened.
Bring butter and water to a boil. Add flour, all at once. Stir and cook until mixture leaves sides of pan and forms a ball. Remove from heat; cool slightly. Add an egg at a time, beating thoroughly after each addition. Drop from a tablespoon 3 inches apart onto baking sheet. Bake at 425° for 30 to 35 minutes or until golden brown. Remove from oven. Cut a slit in the side of each. Bake for 2 to 3 minutes longer. Cool on a wire rack. Yields 6 to 8 cream puffs.
Peel tomatoes; mash. Simmer 10 minutes. Add all other ingredients. Simmer 10 minutes. Keep in refrigerator or in freezer. (Keeps 3 to 4 weeks in refrigerator.)
Whip/mash potatoes. Combine with sugar, eggs and 1 stick melted margarine. Mix corn flakes, 1/2 stick melted margarine and pecans to make crumb mixture. Place potato mixture in a greased casserole dish and sprinkle crumb mixture on top. Bake at 400° for 20 to 25 minutes. Makes 6 servings.
Mix the cake mix and pistachio pudding together. Push to side of the bowl, then add the other ingredients. Beat for 3 minutes. Bake at 350° for 35 to 40 minutes. After the cake has cooled, cover with icing. Sprinkle with coconut and nuts.
Flatten crescent rolls on a cookie sheet, pressing seams together. Bake according to package directions. Mix cream cheese, mayonnaise and Ranch dressing together. Spread on cooled rolls. Using any combination of vegetables that you like, chop fine (use a food processor if you have one), then spread over dressing.
Place all ingredients in a casserole dish and top with crushed crackers. Bake at 350° until tender.
Chop chilies fine and grate cheese. Preheat oven to 375°. Mix together the corn, slightly beaten eggs, oil and milk. In separate bowl, mix the corn meal, soda and salt together. Pour 1/2 the cornbread in 9-inch pan, then add chilies and cheese. Pour the rest of the mix over it. Bake for 45 minutes.
Pour all of the ingredients into a blender on high for 1 to 2 minutes. Store in refrigerator.
Cream sugar and shortening. Add eggs, milk, flour and soda. Mix well. Add apples.
Mix all ingredients. Place in greased corn bread skillet. Bake at 450° for 1 hour.
Cream together butter, eggs and milk; add sugar and baking powder. Slowly add flour until it makes soft mixture. Roll out onto floured table. Grandma rolled her dough out thick and used a 3 pound margarine lid to cut into large cookies. You can use your favorite cookie cutters. Bake in 325° oven until golden brown around edges.
Cook asparagus according to package directions. Drain. Arrange in a 12 x 7 1/2 x 2-inch baking dish. Stir together soup, Worcestershire sauce and nutmeg; pour half over the asparagus. Sprinkle with 1/3 of the cheese. Top with chicken and remaining soup mixture. Sprinkle with other third of the cheese. Bake uncovered at 350° for 20 minutes. Whip the cream just until soft peaks form; fold in mayonnaise. Spread mixture over chicken. Sprinkle with remaining third of the cheese. Broil 3 to 4-inches from the heat until topping is golden, 1 to 2 minutes. Makes 6 servings.