HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep saucepan, heat the butter and oil to a medium temperature. Add onions and celery, cook and stir for 5 minutes. Sprinkle on the flour and mix well. Add the broth, water and broccoli, stir and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. In a blender thoroughly puree hot broccoli and return to saucepan. Beat together eggs, milk, pepper and nutmeg. Add to the pan, reheat but do not boil. To serve, garnish with raw broccoli and Paprika. Serves 6.
Combine brown sugar, margarine and water in a 1-quart glass casserole. Microwave at 75% power for about 2 minutes, or until butter is melted. Stir in nuts. Separate biscuits; cut each one into quarters. Add biscuits to sugar mixture; stir to coat each piece. Push biscuits and coating away from center of dish and set a custard cup or glass, open end up, in center. Microwave at 75% power for 5 to 5 1/2 minutes, or until biscuits are no longer doughy. Let stand for 2 minutes. Twist out custard cup and invert biscuit ring onto serving plate. Serve warm with forks to pull sections apart.
Cook zucchini in water in saucepan until tender; drain. Add soup, carrots, onion and sour cream; mix well. Stir in 2 1/2 cups stuffing mix.
Cook potatoes until soft. Mash; add tuna. Add mayo until moist. Add a little mustard to flavor. Now add paprika, garlic, pepper and salt to flavor. Great for pita pockets.
Mix dry ingredients together. Put blueberries in bottom of pie. Sprinkle 1/2 of the dry ingredients on top and add the peaches. Add the rest of the dry ingredients and dot with butter. Cover with top crust. Bake at 425° for 50 minutes. Put tinfoil around outside edge of crust. Remove the last 10 minutes.
Wash roast with vinegar. Pat dry with paper towel. Pierce roast with fork and sprinkle meat tenderizer all over. Rub flour over roast until covered. Prepare pan or roasting pan with enough foil to cover roast when placed in pan. Place roast on foil in pan and cut onion in large pieces and place over roast. Cover tightly with foil. Keep about a cup of water in bottom of pan entire cooking time. Cook at 375° for 2 1/2 to 3 hours.
Cream the shortening. Continue creaming while adding honey in a fine stream. Add egg and beat well. Add orange peel. Sift flour once; measure. Add baking powder, soda and salt and sift together. Add flour alternately with orange juice, a small amount at a time, to first mixture, beating after each addition until smooth. Stir in pecans; blend. Turn into a 9 x 5 x 3-inch greased loaf pan. Bake at 325° for 1 hour or until done. Let cool in pan 10 minutes. Turn out of pan and let stand until cool. Wrap in waxed paper or aluminum foil. Store overnight to blend flavors and for easy slicing. Makes 1 loaf.
Preheat oven to 325°. Cream butter and sugar together in a bowl; add egg yolk. Add flour, cinnamon and salt. Press batter in bottom of generously greased 8 x 14-inch pan. Beat egg white until foamy; spread on top of batter. Press nuts on top. Bake for 30 minutes. Cool slightly in pan. Cut into squares. Makes 4 dozen.
Soak raisins in hot water to plump up. Break bread into small pieces; soak in milk (add more milk if needed). Add sugar, melted margarine and spices; mix. Add eggs; mix well. Add molasses; mix. Add vanilla. Drain raisins and add to mixture, stirring well. Place into greased casserole or deep pan. Bake at 350° for 1 hour, until brown and crusty on top. It will be solid to touch. Serve warm with lemon or vanilla sauce, ice cream or whipped topping.
Melt margarine in 13 x 9 x 2-inch pan. Mix first 4 ingredients. Sprinkle 1/2 of mixture in pan with melted margarine; set aside. Mix baking powder, flour, salt and sugar in another bowl. Cream margarine and sugar. Add eggs. Mix in dry ingredients and milk. Pour into baking pan; sprinkle with rest of brown sugar mixture on top. Bake at 350° for 30 minutes.
Mix all ingredients together over low heat until butter melts. Pour into unbaked pie shell. Cook in moderate oven about 45 minutes. Top with meringue.
Melt margarine in a 9 x 13-inch glass pan. In a paper bag, mix flour and seasonings. Cut up frying chicken. Place pieces in bag and coat with seasoning mixture. Place chicken pieces in pan, skin side down, and bake for 1/2 hour. Turn pieces and bake for 1/2 hour more.
Boil potatoes with skins on in water until tender. Drain. Fry bacon until crisp, then drain but save grease for later. Crumble bacon. Sprinkle bacon over potatoes. Add onions and carrots and stir. Add cooked pea pods. In saucepan, mix cider vinegar, mustard and bacon grease. Cook and stir a few minutes. Pour over potato salad and mix. Serve hot.
Mix all, cover and refrigerate overnight. Bake 1 hour at 350° or until bubbles in center of dish. Leave in oven 10 minutes more to set up.
Mix well; will be thick. Bake in 9 x 12 pan sprayed with Joy. Bake at 400° for 30 to 40 minutes.
Place beans in a large kettle; add water. Cover and soak overnight. Next day, add onion, green pepper, celery, smoked sausage, salt, cayenne pepper and black pepper to the beans in their soaking water. Bring to boiling over high heat. Lower heat so that liquid ripples gently. Cover and simmer 2 1/2 hours. Stir in onion tops and parsley. Turn to lowest point and cook, uncovered, about 30 minutes. Serve over heated rice.
Mix together. Let set for 1 hour in casserole. Bake at 350° for 1 hour and serve.
Put butter, oil and chopped onion in skillet or saute pan; turn heat to medium-high. Add veal. Cook veal, crumbling with a fork and turning until browned all over. Sprinkle salt and liberal grindings of black pepper, turning meat 2 to 3 times. Add saffron and cream; reduce heat to medium. Cook cream down, stirring frequently, until no longer runny. Toss pasta of your choice with sauce; serve at once. Serves 4 to 6.
In large bowl, combine all ingredients, reserving 1/2 cup cheese. Pour into well greased 2 quart baking dish. Bake uncovered at 350° for 45 minutes. Remove from oven and sprinkle reserved cheese over top. Continue to bake for about 15 minutes or until cheese is completely melted.
Set apples and sugar in bowl. Preheat oven to 350°. Mix eggs, oil and vanilla; beat 1 minute. Add dry ingredients with apple mixture. Stir in nuts. Bake in loaf pan 45 to 50 minutes (do not underbake).
Shred potatoes in cold water. Drain and press out water. Sprinkle with 1/2 teaspoon of salt and Accent. Press potatoes over bottom and sides of 9-inch pie plate. Saute onions in melted margarine until onions are clear. Pour over potatoes and add cheese. Beat eggs slightly with milk. Add mustard, parsley and salt. Pour into pie pan and sprinkle with paprika. If you wish, you may add bacon, ham or sausage, but it is not necessary. Bake at 375° for 40 to 45 minutes. Cool 5 to 10 minutes before cutting. Reheat 1/2 hour at 250°.
In medium bowl, combine cinnamon and nutmeg. Add raisins and apples; toss to coat with spices. Add walnuts; toss. Store in airtight container.
Preheat oven to 350°. Line a cookie sheet with aluminum foil. Arrange graham crackers on foil, laying them as close together as possible. Snug foil up closely to edges of crackers.
Melt shortening; add sugar and blend. Cool to lukewarm. Add eggs, vanilla, flour, baking powder and salt. Mix. Add coconut. Spread in 13 x 9-inch pan or 2 (8-inch) square pans. Bake at 350° for 30 minutes. Cut when slightly warm.
Mix jello with	boiling water; let set until partly jelled. Add strawberries and pour on top of mixture in crust. Refrigerate.
Brown meat with onion and pepper. Slice bread down one side and remove center. Put bread crumbs in bowl. Add crumbs, Velveeta and soup to meat mixture. Do not add water to soup. Stuff loaf with meat mixture. Put butter on top and heat covered in foil at 350°.
Combine cucumber, onion, carrots, green pepper and whol garlic. Add salt. Cover with cracked ice, mix thoroughly. Let stand 3 hours and drain well. Remove garlic. Combine remaining ingredients and pour over vegetable mixture. Bring to boil. Fill hot jar 1/2 inch from top. Adjust lids. Process in boiling water bath for 5 minutes (start timing when water returns to boiling). Makes 8 to 10 pints.
Cook about 3 minutes on stove. Knead as soon as dough can be handled. Store in an airtight container.
Combine. Bake at 350° for 1 hour and 20 minutes.
Heat oven to 350°f. 180°c. gas mark 4. In a medium bowl combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in the milk, melted butter and vanilla, beat until smooth. Pour the batter into 8 or 9-inch square pan. In a small bowl combine remaining 1/2 cup of granulated sugar, brown sugar and remaining 4 tablespoons cocoa, sprinkle evenly over the batter. Pour hot water over the top. DO NOT STIR! Bake for 40 minutes or until center is almost set. Let it stand for 15 minutes, spoon into dessert dishes, spooning the sauce from the bottom of the pan over the top. Makes 8-10 servings.
Cut Spam in about 6 or 8 slices. Roll in flour. Beat egg and milk. Dip the floured Spam into egg mixture, then back in the flour. Be sure and put a thick coating on Spam. Fry in skillet as you would chicken fry.
Blend jam, sugar, salad dressing and water. Sift together flour, salt, cloves, cinnamon, soda, cocoa, vanilla and raisins. Blend everything together and pour in round lined, floured cake pans, sprayed with Pam. Bake in preheated oven at 350° for 30 to 40 minutes.
Put together rhubarb pieces, strawberries and sugar into pot. Slowly bring to a boil and simmer until it becomes a jelly-like consistency (thick). Put conserve into jars, hot and sterilized. Wipe off jars before putting on lids that are hot. Twist on tight and seal.
Beat eggs, add sugar and vanilla. Mix with sweet potatoes. Add milk and cinnamon. Pour in prepared pie shell and bake at 350° approximately 30 minutes.
Cook over medium heat until boiling. Test by dropping a spoonful of mixture into cold water. If soft balls forms, fudge is done. Pour into nonstick pan.
Combine cheese, mayonnaise and pimento in food processor container. Process until blended. Chill, tightly covered, until serving time. Yield: 24 servings.
Cream sugar and oil well. Add eggs, beating well after each. Add vinegar and food color; beat well. Sift dry ingredients; add alternately with buttermilk and vanilla. Beat well. Pour into well-greased cake pans. Bake at 350° for 30 to 40 minutes. Makes 3 or 4 layers.
Combine in saucepan: sugar, oleo and evaporated milk. Bring to a rolling boil, stirring constantly. Boil 10 minutes, stirring occasionally. Stir in semi-sweet chocolate morsels, flour, crushed graham crackers, chopped walnuts and vanilla.
Prepare stuffing according to directions. Melt 1/4 cup butter in skillet; add onion and celery and saute. Mix with moist stuffing; stir in poultry seasoning. Spread mixture in bottom of greased 13 x 9-inch pan or casserole. Top with turkey. In medium saucepan, melt 1/2 cup butter; blend in flour, stirring until smooth. Stir in broth; heat to boiling, stirring constantly. Boil and stir 1 minute. Beat eggs in mixing bowl; add small amount of hot broth, stirring constantly. Add egg mixture to hot broth mixture; stir until well combined. Pour over turkey and dressing. Bake at 325° for 45 to 50 minutes or until knife inserted in the center comes out clean. Last 10 minutes of baking, sprinkle with toasted almonds if desired. Cut in squares. Serve with creamy mushroom sauce. Serves 10 to 12.
Cream sugar and eggs; add flour and oleo; mix with milk. Mix all ingredients together and beat with mixer for 3 minutes. Bake at 350° for 30 minutes. Pie is done when shakes a little on top.
Melt margarine. Add coconut and pecans. Brown lightly. Set aside and let cool. Combine the softened cream cheese and Eagle Brand milk using mixer. Fold in Cool Whip. Do not beat. Place half of mixture in each pie shell. Spread coconut-pecan mixture over each filled crust. Drizzle caramel topping over each pie. Refrigerate and chill thoroughly. May be frozen. Serve right out of refrigerator or freezer.
Mix everything together and put in greased 9 x 13-inch pan. Top with 1 1/2 cups crushed corn flakes, mixed with 1/4 cup melted butter. Bake at 350° for 1 hour.
Heat the olive oil in a Dutch oven. Add the chicken, ham, onions and garlic and brown the chicken on all sides. Add the tomatoes; cover and simmer for 20 minutes. Add the remaining ingredients and bring to a boil. Lower the heat, cover and simmer slowly until the rice is tender, about 20 minutes. Add more water, if necessary. Remove the chicken. Heat the rice mixture in the center of a large platter and surround with the chicken. Garnish with pimento, if desired.
Combine together milk, soup, soy sauce and pepper. Stir in the beans and 1/2 can French fried onions. Place in greased casserole dish. Bake at 350° for 25 minutes, covered. Stir and top with other 1/2 of French fried onions. Bake 5 minutes more, uncovered. Can add turkey or chicken. Serves 6 to 8 people.
Mix pudding mix as directed on box. Add condensed milk and 1/2 of the Cool Whip. Layer wafers, bananas and pudding mix. Repeat procedure, ending with sauce.
Bring to a rolling boil the first 3 ingredients, stirring constantly. Boil for 5 minutes, then pour over remaining ingredients. Beat until "3" persons are extremely tired. Pour into buttered pans. One 9 x 13-inch pan makes very thick fudge, so 2 pans might be best. This is very rich, but so delicious!
Mix all ingredients and tablespoon into wrappers. Fold wrappers and seal with a few tablespoons of water and cornstarch mixture. Fry or deep fry to desired brownness. Makes approximately 100 pieces. Uncooked lumpia or uncooked mixture may be frozen. Lumpia wrappers may be purchased at some grocery stores.
Beat the shortening and the sugar. Add the flour, salt and baking powder. Then add the liquid ingredients. Whip until smooth. Add the pecans. Pour into a greased and floured pan. Bake at 350° for 30 minutes. Top with Buttercream Frosting.
Soak beans overnight. Cover beans with water. Add all ingredients. Cook with tight lid for at least 8 to 10 hours. (Do not salt beans while they are cooking; salt seems to keep them from cooking enough.) Makes 4 to 6 servings.
Dissolve dry yeast in warm water. Add cake mix and flour. Let rise. Punch down and let rise again. Make into rolls and bake at 350° until brown.
Combine all ingredients in a canner or large pot. Place, uncovered, in a 350° oven for 6 hours. This need not be checked during cooking. Can or freeze. Makes 10 quarts.
Mix mayonnaise and shredded Cheddar cheese. Spread on toast. Place pepperoni slices on each. Sprinkle with Parmesan cheese. Broil in oven for 5 minutes.
Heat until dissolved. Wash medium sized firm cucumbers. Arrange in a clean crock. Pour mixture over cucumbers. Let set in a cool place for 2 to 3 weeks. Be sure that all the pickles are covered with brine. A stone on a large dinner plate will keep the cucumbers submerged.
In olive oil, saute bell pepper, onion and garlic. Cook beef and drain. Combine all other ingredients in large pot then add the beef and pepper, onion and garlic mixture. Cook approximately an hour until done.
Mix first 5 ingredients and 1 cup of the pecans. Form in ball and roll in remaining pecans. Chill several hours.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt the margarine in oven. Sprinkle crumbs evenly over margarine, pour Eagle Brand evenly over crumbs. Top with chips; press down firmly. Bake for 25 to 30 minutes or until lightly brown. Cool. Garnish with 1 cup chocolate chips with 1 1/2 teaspoons shortening. Drizzle over bars. Cut into bars. Store loosely covered at room temperature.
Mix flour, sugar, cocoa, baking soda and salt together. Add water, oil, vanilla and vinegar. Beat well. Fill cupcake papers 1/3 full of batter. Top each with 1 teaspoon of filling.
Remove bones from salmon and crush with fork. Blend in softened cream cheese and remaining ingredients until smooth. Chill before serving.
Place all ingredients in a large mug, pouring scalding milk in lastly and sprinkling nutmeg over top.
Combine all ingredients, except flour and blend for 2 to 3 seconds. Stir into flour and let rise for 1 1/2 hours. Grease two 1 pound coffee cans and divide dough into them. Put lids on and allow to rise until lids pop off. Bake at 375° for 35 minutes. Allow to cool in can for 15 minutes. Remove and cool on racks. Bread can be stored in coffee cans. If a blender is not available, beat by hand or use electric mixer.
Cut hot dogs into bite size pieces. Put all the remaining ingredients into crock-pot and simmer. Add hot dogs and simmer until puffed on ends. Serves 8 to 10.
Preheat oven to 325°. Cream butter, margarine and sugar until fluffy. Add eggs, one at a time. Beat well. Reserve 2 tablespoons flour to coat walnuts. Add flour alternately with buttermilk, ending with flour. Add flavoring. Fold in flour-coated walnuts. Bake at 325° for 70 minutes or until done.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Sift flour with baking powder and salt; set aside. In medium bowl, with mixer or wooden spoon, beat sugar, butter and egg until smooth. Add bananas, orange peel and milk, mixing well. Add flour mixture, beating just until smooth. Stir in nuts. Pour batter into prepared pan; bake 1 hour, or until cake tester comes out clean. Let cool in pan 10 minutes, remove, cool completely on wire rack. Serve thin slices.
Combine biscuit mix, dates, and walnuts; mix and set aside. In separate bowl, add sugar and eggs; beat well. Stir in milk, oil, and vanilla. Gently fold into the biscuit mixture. Bake in preheated waffle baker. Serve with ice cream between 2 hot waffles.
Grease jelly roll pan. Beat together all bar ingredients. Pour into pan. Bake 25 to 30 minutes in 350° oven. When cool, put frosting on.
Combine ingredients and mix well. Pour into pie shell and bake at 350° for 40 to 50 minutes.
Scrub all vegetables; cut off root and stem ends. Do not peel vegetables unless coated with wax. Cut onions into wedges. Cut carrots, potatoes, parsnips and cabbage into 2-inch pieces. In 6-quart Dutch oven, heat oil over medium heat. Add vegetables. Cook about 10 minutes or until vegetables are starting to brown, stirring frequently. Stir in the water, salt, desired herb and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
Mix corn, flour, sugar and salt together. Combine well-beaten eggs, melted butter and milk. Mix with corn mixture. Pour into a greased baking dish. Bake at 350° for one hour. Stir from the bottom two or three times during the first 30 minutes of baking time. Double the recipe for a crowd.
Cream butter and sugar, add eggs one at a time, beating after each one. Add milk and flour alternately to creamed mixture, then add vanilla. Grease and flour 3 eight inch cake pans. Pour 1/3 of batter in one pan. Stir spices, raisins, nuts into remaining batter and pour into other 2 pans. Bake at 350° for 25-30 minutes.
Cook pasta as directed on package. Julienne and cook green pepper until tender. In a large bowl, whisk together oil, vinegar, garlic, basil, salt and pepper. Toss in warm pasta and Parmesan. Cover and chill 2 to 3 hours. Add salami, cheese and the tomatoes, quartered. Garnish with onion rings. Serves 12.
Cut up and boil the chicken breasts until done in a large Dutch oven. Add the chicken bouillon and black pepper to taste. Add the dumplings; cook until tender. You may have to add water as you cook. Add the oleo and milk; cook no more. Cover; let stand 30 minutes to an hour before serving.
Cook first 3 ingredients until it boils, then cool. Pack cucumbers into jars; if too big, cut lengthwise into spears. Add remaining ingredients to top of cucumbers, then pour liquid over and seal. Set out into sun for 7 days.
To cook shrimp, bring water to a boil; drop in shrimp. Turn off water and let stand about 5 minutes. Shrimp will turn pink; shell and devein. Mix all ingredients and chill in bowl, covered. Serve with various crackers or chips. Makes 2 cups.
Cream shortening and sugar. Add eggs and beat. Add remaining ingredients and mix thoroughly. Bake in 2 greased loaf pans at 350° for 35 to 40 minutes.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. In a large bowl, mix on low speed, sugar, oleo, vanilla and eggs until blended. Increase speed to high and beat until mixture is light and fluffy, about 5 minutes. Reduce speed to low. Add flour, sour cream, cocoa, baking soda and salt. Beat until blended, scraping bowl. Increase speed to medium and beat 1 minute. With a heavy spoon, fold in zucchini, chocolate chips and walnuts (batter will be thick). Spread batter evenly in pan. Bake 40 to 45 minutes, until a toothpick in center is clean. Cool cake. Sprinkle with powdered sugar.
Mix together milk, sugar, salt and butter. Dissolve yeast in water. Mix both mixtures together, put in 3 cups flour, beat and put in 2 cups flour, forming a stiff dough. Knead. Let rise until doubled in size. Shape into round rolls. Put on greased sheet, sprinkle top with corn meal after you brush top with water. Cut top of roll with scissors. Let rise, then bake at 375° for 15 to 20 minutes.
Cook pasta according to package directions. Drain and rinse with water. Combine Ricotta, Mozzarella, Parmesan, parsley flakes and basil. Spread 1 cup of pasta sauce over bottom of a 9 x 13 dish. Stuff each shell with 1 1/2 tablespoons of cheese mixture. Place in a single layer over sauce. Spread remaining sauce over shells. Cover with foil and bake at 350° for 30 minutes, until hot and bubbly.
Beat eggs until foamy; almost but not until stiff. Add orange juice, oil and honey, mixing well. Add all dry ingredients slowly, mixing well. If mixture becomes dry, add cranberries intermittently. Mix nuts in by hand and pour into loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes, then cool on wire rack. Wrap and refrigerate.
Wash and cap strawberries; drain well. Place a single layer strawberries in a shallow pan; freeze. Combine buttermilk and remaining ingredients in container of electric blender; process until smooth. Serve immediately. Yields 4 1/2 cups (59 calories per 1/2-cup serving). Contains 2.3 g protein, 0.4 g fat, 12.7 g carbohydrate, 1 mg cholesterol, 57 mg sodium and 72 mg calcium.
Sift all dry ingredients. Sift over fruit and nuts in large bowl. In a separate bowl, beat the 4 eggs and add vanilla. Pour over ingredients in a loaf pan. Bake 1 hour at 250° (slow oven). May take longer. (Grease loaf pan with Crisco, line with wax paper and grease paper also.)
Mix cream of chicken soup and water. Heat to almost boiling. Put a layer of potatoes in 1 1/2-quart casserole dish. Sprinkle with salt and pepper. Add layer of onions and pour 1/2 of soup mixture over this. Put another layer of potatoes on top of this and add salt, pepper, rest of the onions and chicken soup. Cover and bake at 350° for one hour. Serves about 6.
Dip rim of glass in lime juice. Dip in sugar. Combine the ingredients.
Sift flour with salt and soda. Cream butter, peanut butter, brown sugar and 1/2 cup granulated sugar. Add egg and vanilla. Add flour mixture and beat well. Put remaining sugar on waxed paper. Shape dough in balls. Roll in sugar. Bake 10 minutes. Remove from oven; press chocolate pieces in centers. Bake 2 to 4 minutes longer.
Preheat oven to 350°. Brown ground chuck and drain. Combine rest of ingredients with cooked ground chuck and bacon on top. Bake at 350° for 1 hour and 15 minutes.
Dissolve cornstarch in cold water. Whisk together 1/2 cup water, lemon juice and Dijon mustard. Put in saucepan and heat. Add cornstarch mixture and continue heating until mixture thickens. Add lemon juice if needed to make desired consistency. Blanch broccoli in boiling water or steam until done. Toss with lemon sauce.
Heat oven to 350°. Spray 9 x 13-inch pan with Pam. Layer with coconut and nuts. Mix cake by directions on cake box and pour over nuts and coconut.
Cook macaroni according to package directions. Drain well. Rinse with cold water and drain again. Place in a large bowl.
Combine chicken, celery, pecans, onion and chopped eggs. Toss gently. Stir in lemon juice and salt. Cover and chill. When ready to serve, stir in mayonnaise. Spoon evenly into cheese pastry shells. Garnish with egg quarters and watercress. Yield: 10 servings.
Mix all ingredients and store in jar. Use 2 teaspoons to a cup of boiling water.