HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix bread, onions, celery and seasonings in a large bowl. Add eggs and butter and mix well. If mixture seems too dry, add more broth to moisten but do not make pastry. Put in a greased baking pan or muffin pans. Bake at 350° until brown.
Place 1 inch of water and broccoli in a skillet and bring to a boil. Boil one minute, cover and remove from heat. Let stand 3 to 4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl toss broccoli, tomatoes, beans, onions, cheese and salt. Drizzle with ranch dressing. Toss to coat. Cover and refrigerate until ready to be served.
Preheat the oven to 350°. Generously grease an 8-inch square baking pan. Melt the butter and add the brown sugar. Cook, stirring constantly, for 30 seconds or until well blended. Cool, then add the egg.
Important: Simmer 1 1/2 hours. Mix mustard with part of vinegar and make thin before adding to pot, mustard may lump otherwise.
Fry bacon until crisp and saute onions 2 or 3 minutes. Pour off fat and add potatoes and water; bring to a boil. Cover and simmer 15 minutes or until tender. Stir in soup and sour cream; crumble bacon into pot. Add milk, salt, pepper and parsley. Heat to serving temperature but do not boil (warm not hot).
Combine all but cheese in 1 1/2-quart casserole. Cover; cook on High 15 minutes, stirring every 5 minutes. Sprinkle cheese on top; cover and let stand for 10 minutes. Serves 4.
Pour warm water into large mixing bowl; add yeast; let stand a few minutes; stir to dissolve. Add sugar, salt, shortening, egg and half the flour. Beat until smooth with mixer (medium speed) or by hand (1 1/2 to 2 minute). Add remainder of flour and stir in by hand until flour is moistened and batter smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover bowl. Let rise in warm place until doubled, about 30 minutes. Grease pans. Stir down batter in 20 to 25 strokes. Make rolls.
Cream cheese and butter. Add dry ingredients and mix well. Press onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Transfer to wire rack to cool or serve warm. Yields 3 dozen.
Mix all ingredients and pour into 2 medium loaf pans which have been well-greased. Bake at 350° about 1 hour.
Beat egg whites until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Fold in pecans. Pour melted butter into 15 x 10 x 1-inch jellyroll pan. Spread pecan mixture over butter. Bake at 350° for 30 minutes, stirring every 10 minutes. Cool and store in airtight container.
Brew 1 tea bag in 4 cups hot water. Add cloves and cinnamon sticks. Add sugar. Dissolve Jell-O in 1 cup hot water and add to tea mixture. Mix well. Add enough water to make 3-quarts. Add pineapple and lemon juice. Chill. Serve cold.
Mix as you would for biscuit dough, cutting shortening into flour, sugar, soda, salt, and baking powder, adding buttermilk and yeast last. Dissolve yeast in 1/4 cup warm water. Place in refrigerator for cooling so that dough will be easier to handle. When you prepare the dough, you will find that you will have to add a lot of flour (dough is sticky). Cut biscuits and dip or brush with melted butter. Fold biscuits over and place in pan. Bake in hot oven (400° or 425°). Store unused dough in refrigerator.
About 1 hour before serving or day ahead: In a 3-quart saucepan over medium heat with hot olive or salad oil, cook onion until tender, stirring occasionally. Stir in cranberries, brown sugar, salt and 2 tablespoons water. Cook over medium-high heat, stirring frequently, until cranberries pop and mixture boils and thickens slightly. Remove saucepan from heat and stir in pineapple and green chilies. If not serving right away, cover and refrigerate to serve cold later. Makes about 3 1/2 cups.
Place chicken in bottom of pan. Add other ingredients. Bake in 375° oven for about 30 minutes.
Beat milk and sugar into cream cheese until smooth. Mix in topping; layer with strawberries in 6 parfait glasses. Chill.
Melt margarine in pan; add flour. Add milk in small amounts until smooth. Then add water, salt and cheese. Reduce heat until cheese melts and sauce begins to thicken. Pour over 8 ounces of cooked macaroni. Bake at 300° to 350° for 20 minutes.
Mix all first 4 ingredients together. Roll into small balls. Put on cookie sheet and put toothpicks into each one. Put in refrigerator. Mix chocolate chips and cooking wax. Keep warm while dipping candy balls. After dipping, put candy on wax paper and refrigerate.
Mix all ingredients except chocolate chips. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips over top. Bake at 350° for about 50 minutes.
Mix cocoa and butter. Simmer gently until melted. Add remaining ingredients, except pecans. Continue to simmer and stir until smooth.	Add pecans and pour mixture immediately over brownies or sheet cake. Wait for icing to cool completely before cutting.
Make white sauce of butter, flour and tomato pulp. Add remainder of the ingredients and heat well. Serve over toast.
Whisk dressing ingredients in large bowl. Add remaining ingredients. Toss to mix and coat. Refrigerate until ready to serve.
Put 1/2 stick butter and 1 bag marshmallows in pan, stirring, until melted. Add one box Rice Krispies. Pour into 13 x 9-inch pan; top with melted chocolate.
Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat. Stir until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to a boil. Add pasta. Cook at a rapid boil until pasta is done. Drain pasta. Rinse with water. Drain again and cool to room temperature.
Cook and debone chicken, saving broth. Combine Ro-Tel tomatoes, chicken, onions and celery in broth. Cook spaghetti in this mixture until done. When done, add remaining ingredients. Simmer for 15 minutes. Pour into greased pans and sprinkle with grated cheese. Bake at 350° for 20 minutes. Will make three 8 x 8-inch pans. If freezing, do not place grated cheese on top until you remove from freezer.
Combine the mayonnaise, mushroom soup, pimento and cheese while you cook the macaroni. Drain macaroni well and combine with above ingredients. Pour mixture in a 9 x 13-inch dish and top with Ritz cracker crumbs. Dot with butter and bake at 300° for 30 minutes.
Mix well shortening, sugar and eggs. Stir in water and vanilla. Add sifted dry ingredients and stir. Drop with teaspoon onto ungreased baking sheet. Place 1/2 teaspoon of date filling on dough and cover with 1/2 teaspoon of dough. Bake 10 to 12 minutes at 400°.
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to make 1 1/3 cups liquid.
Boil chicken until tender; remove from broth. Peel and cut up potatoes; cook in broth. Cut up chicken and add to potatoes. Add soups, vegetables, half of cheese and onions. Place in an 8 x 12-inch baking dish. Bake, covered, for 20 minutes at 375°.
Marinate fillets in Ziploc bag with oil and dressing for 2 to 6 hours. Bake at 350° until fish flakes. Baste with dressing once during baking.
Cook chicken until tender. Cut into small pieces. Mix soup, sour cream and chicken. In separate bowl, mix crushed Ritz crackers, poppy seed and melted butter. Spread 1/2 of cracker mix in bottom of casserole dish. Pour in chicken mix. Spread the rest of the crackers on top. Bake at 350° for 40 minutes.
Sift together sugar, flour and soda; set aside. In saucepan, place water, margarine and cocoa; bring to a boil. Pour over dry ingredients; mix well. Set aside. Mix buttermilk, eggs and vanilla. Add to chocolate batter. Pour into greased and floured 9 x 13-inch pan. Bake at 400° for 25 minutes.
Boil potatoes until done; cool and dice. Add onion, eggs, seasonings, salad dressing and relish. Mix well and chill.
Pack okra into 9 hot jars, filling to 1/2-inch from the top. Place 1 pepper, 1 garlic clove and 1 teaspoon dill seed in each jar. Bring vinegar and next 3 ingredients to a boil over medium-high heat. Pour over okra, filling to half inch from the top. Remove bubbles; wipe jar rims. Cover at once with metal lids and screw on.
Combine oatmeal and boiling water; set aside. Beat together eggs, sugars and oil until blended. Add sifted flour, soda, salt and cinnamon. Add oatmeal mixture. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 30 to 35 minutes.
Mix sugar and syrup. Cook on medium heat. Let come to a full boil. Remove from heat and add peanut butter. Stir until completely mixed. Add cereal. Pour into a buttered 9 x 13-inch pan.
Brown meat. Add onions and cook until tender. Add the rest and simmer 30 to 35 minutes.
Layer in 8-inch or 9-inch square baking dish (glass), in following order: Beans mixed with a little taco sauce, sour cream, shredded lettuce, chopped tomatoes and grated cheese.
Preheat oven to 350°. Saute onion in oil until slightly browned. Mix ingredients except sesame seed and place in a greased loaf pan. Sprinkle top with seed. Bake 30 minutes, covered, then 10 minutes, uncovered. Can be shaped into patties and cooked on griddle instead.
Mash sausage; add mayonnaise, 1/3 of cream cheese and rest of ingredients. Pack firmly into a 2 cup bowl (or smaller margarine tubs) lined with plastic wrap. Chill several hours. Turn out and frost with remaining softened cream cheese. Add cream or milk if too firm.
Wash, drain and pat turkey dry. Season cavity with salt and pepper. Stuff with half the salt pork slices, cover turkey with remainder. Secure pork with toothpicks, if necessary. Brown in 400° oven about 1 hour. Remove salt pork and discard. Combine broth, onion, carrot, parsley, celery, bay leaves and thyme; add to turkey. Cover tightly and bake in 300° oven for 2 to 3 hours or until tender. Baste frequently with broth mixture. Serves 6 to 8.
Blend flour and shortening. Add egg, vinegar, water and salt. Mix together until well blended. Roll out to desired thickness. Yields 4 pie crusts.
Make cake as directed on package. Partially thaw strawberries. Drain, reserving 3/4 cup juice. Combine fruit and Cool Whip.
Coat beef with flour; pound it into beef. Brown beef in oil in a large skillet. Push beef aside and stir in onion and bell pepper until tender. Drain.
Combine pineapple juice, lemonade and cranberry juice in punch bowl. Add ginger ale just before serving. Makes about 20 servings.
Melt chocolate and margarine. Stir in sugar. Add milk and stir well. Cook about 2 minutes after mixture comes to a boil on low heat. Stir often. Remove from heat; add vanilla and pecans. Stir to cool until it thickens.
Mix sugar, cocoa and milk. Slowly bring to a boil. Boil 1 minute. Add butter and vanilla. Take off stove. Beat until thick enough to spread. Spread on top.
Mix together like pie crust. Sprinkle mixture over one-quart peeled, sliced apples that have been placed in an 8 x 8-inch buttered baking pan. For richer flavor, a little brown sugar may be added to apples before topping is sprinkled. Bake 30 minutes at 350°. Cool. Turn upside down and serve with ice cream or whipped cream. Makes 9 servings. Double ingredients for a 9 x 13-inch pan.
Beat eggs in saucepan. Add vinegar and sugar. Heat and beat constantly until thick and smooth. Add butter and cool. When cold, add whipped cream, drained pineapple and marshmallows. Can add nuts.
Mix and beat with mixer. Beat hard until creamy thick. I like to add a little garlic powder and Italian seasoning. Keep in refrigerator.
Put raisins in hot water to plump and drain thoroughly. Mix ingredients in order given. Spray cookie sheet with Pam or leave ungreased. Drop cookies by rounded teaspoonful. Bake at 400° for 10 minutes. Let set a little before removing from cookie sheet. Makes about 4 dozen cookies.
Prepare jello as directed on package. Add applesauce and raspberries. Mold and refrigerate.
Remove cartilage from crab meat. Dissolve bouillon cube in water. In 4-quart saucepan, cook onion in margarine or butter until tender. Blend in flour and seasonings. Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley flakes before serving. Makes 6 servings. Soup improves upon standing as flavors get a chance to blend, so this a good "prepare ahead" dish.
Spread soft cream cheese on shallow 13 x 9-inch pan. Cover with salsa. Add peppers, onions, and tomatoes on top. Add cheese last. Chill in fridge and serve.
Mince onion and brown in part of oil. Add lentils and other ingredients. Bake in oiled loaf pan at 375° for 1 hour.
Mix all ingredients together. Add meat or seafood and cover. Refrigerate overnight. Marinade can be reused.
Over low heat, melt chocolate chips and condensed milk, stirring constantly. Remove from heat and stir in vanilla. Chill 2 hours and shape into 3/4-inch balls. Roll in any of the suggested coatings and chill 1 hour. Store in covered container at room temperature.
Brown steak in skillet and layer in large baking dish. Saut pepper and onion rings in same skillet until just limp and layer over steak. Pour spaghetti sauce over steak and vegetables. Cover with tin foil. Bake about 45 minutes on 350 degrees. Remove from oven. Remove foil. Sprinkle cheeses over top and return to oven until it melts. Serve over noodles or spaghetti.
Add sugar and butter to mashed yams. Add well beaten eggs and beat until smooth. Add milk. Pour into unbaked pie shell. Cook in 350° oven until done.
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
In microwave-safe bowl, combine sugar, flour, salt, milk, egg yolks and butter; mix well. Cook on High until mixture thickens, stirring frequently. Add vanilla and stir well.
Mix together and put in long casserole dish. Top with corn flake crumbs mixed with 3/4 stick melted butter. Bake at 350° for 45 minutes.
Sift together flour, sugar, baking powder and cocoa. Add salad dressing, water or coffee and vanilla. Pour into a greased and floured cake pan. Bake for 35 minutes at 350°.
In a large dish or Ziploc bag, put lemon juice and rind, garlic and salt. Add fish; turn to coat. Leave in at least 30 minutes. Spread mayonnaise thinly over fish; grill until fish flakes, turning once. Serve with sauce.
Bake 30 minutes at 350° to 375°. Serve with warm milk. You can mix it the night before; refrigerate and bake the next day. Serves 9.
Coat a large skillet with vegetable cooking spray; place over medium heat until hot. Add onion, garlic and green pepper; saute until tender. Add remaining ingredients. Bring to a boil, cover, reduce heat and simmer 25 minutes or until rice is done, stirring occasionally.
Place flour in plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large skillet brown meat, half at a time, in hot oil. Layer in Crock Pot, potatoes, onion, carrots and celery. Put meat on top of vegetables, pour V-8 juice over the meat. Cover, cook on low setting for 10-12 hours or till meat and vegetables are tender. Serve with buttered bread!
Mix water, sugar, oil and eggs together; set aside. In another bowl mix 2 tablespoons yeast in 4 cups flour. Add to water, sugar, oil and eggs. Mix together. Mix salt into 2 more cups flour and add to first mixture and mix together. Add rest of flour to make soft dough. Let raise 15 minutes. Knead; let raise 15 minutes more. Put in pans and let raise 1 hour or until double. Bake at 350° for 20 minutes. Makes 48 small buns or 24 large buns.
Preheat oven to 350°. Sift dry ingredients; add margarine, orange peel, eggs and nonfat milk. Mix until blended. Stir in nuts and raisins. Place in well-greased loaf pan (9 x 5 x 3-inch). Bake 1 hour and 15 minutes or until loaf tests done. Remove from pan and store 12 hours before slicing.
Cook spinach. Drain thoroughly. Combine spinach with cottage cheese and eggs. Mix well. Add salt and Parmesan. Continue to mix until blended. Pour into a greased shallow casserole or 7 x 11-inch pan. Bake at 350° for 35 minutes.
Mix all ingredients by hand. Make into balls about the size of a quarter. Freeze after rolling into balls. Defrost before baking. Bake 10 to 12 minutes in oven at 350°. Makes 40 to 50 balls.
Cut fillets into pieces, about 3 x 1 1/2-inches. Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff but not dry; fold in. Pat fillets dry. Dip into batter, a few pieces at a time; lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375° for 2 to 3 minutes until golden brown and puffed. Drain on absorbent paper. Serve with French fried potatoes.
Boil noodles in salt until tender; drain and rinse in cold water. Cook hamburger until gray; drain grease. Add Chili-O chili powder, oregano and tomato sauce. In a dish, layer the noodles, sauce mixture, noodles, sauce mixture and Cheddar cheese. Bake at 350° for 30 minutes.
Brown ground chuck and Italian sausage. Saute onion, green pepper, mushrooms and garlic with meat the last 10 minutes. Drain meat and then add Italian pear tomatoes, tomato sauce, tomato paste, salt, pepper and Italian seasoning. Cover and simmer 30 to 45 minutes. Layer in a 9 x 12-inch baking dish: 1/2 sauce, 1/2 zucchini, cottage or Ricotta cheese, 1/2 mixture of Mozzarella/Cheddar/Provolone cheese, 1/2 Parmesan cheese, remainder of zucchini, remainder of sauce, remainder of cheese mixture and Parmesan cheese. Bake at 350° for 45 to 50 minutes. Allow to cool 10 to 15 minutes. Cut and serve. Makes about 8 adult servings.
Crush crackers. Mix with butter and press in 9 x 13-inch pan (save some for top if desired).
Mix all ingredients in serving bowl. Cover and chill 3 to 4 hours before serving.
Beat eggs until yolks and whites are blended. Add sugar, salt, nutmeg and vanilla. Mix thoroughly. Add milk slowly. Pour into a pastry lined pie shell. Bake at 425° until you can insert knife and it comes out clean.
Cover raisins with water and simmer, uncovered, for 20 minutes. Drain, saving 3/4 cup cooking liquid. Cool. Cream shortening and sugar thoroughly. Beat in egg. Sift together flour, soda, spices and salt. Blend into creamed mixture alternately with cooking liquid. Stir in raisins, nuts and whiskey. Pour into 2 greased 9-inch layer pans. Bake at 350° for 25 minutes. Remove from pans; cool thoroughly. Frost tops and sides with Bourbon Hard Sauce. Decorate top with walnut halves.
Mix softened cream cheese, milk and Old Bay, then add crab meat; work through. Form ball and place in center of plate. Pour cocktail sauce over ball and serve with crackers.
Mix the top 5 ingredients; spread evenly on tortillas. Roll tightly. Wrap in wax paper and place in refrigerator to chill at least 3 hours. Remove from refrigerator; cut each roll into 1-inch pieces. Stick toothpick in each piece. Makes 70 to 80 pieces.
Combine all ingredients, except cracker crumbs. Spoon into lightly greased 1 1/2-quart casserole dish. Sprinkle with cracker crumbs and bake at 350° for 25 to 30 minutes.
Combine sauce mix, tomato sauce and water and simmer. Brown meat, onion, green pepper, salt and pepper and pour into sauce. Simmer 2 hours, stirring occasionally. Cook spaghetti; drain. Wash in hot water. Pour sauce over spaghetti to serve.
Combine the ingredients. Ice the Danish Puff while still warm. Sprinkle with chopped nuts and cherries, if you wish. Cut into squares for serving.
Boil the chicken, then chip into small pieces. Place stick of butter in a 9 x 11-inch casserole dish and melt in oven.
Preheat oven to 300°. Line 2 cookie sheets with foil; set aside.
Cream sugar and Crisco. Alternately add flour, eggs, milk and vanilla flavoring.
In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, pecans, cranberry sauce and mini marshmallows. Add food coloring, if desired. Fold in whipped topping. Spoon into 13 x 9 x 2-inch baking dish. Freeze until firm, 4 hours or overnight. Cut in squares. Yields 12 to 16 servings.
Combine dry ingredients. Add oil and eggs. Stir in nuts and strawberries. Pour into 2 greased and floured loaf pans. Bake 1 hour and 15 minutes at 350°. Cool 10 minutes before removing from pan.
Put all ingredients (except peanuts and baking soda) into saucepan. Let sugar start to melt and then add peanuts. Cook until peanuts taste roasted. (You can test this by cooling a peanut in a glass of cold water and then tasting.) Add baking soda and pour into 2 buttered pizza pans. Break when cooled.
Steam broccoli and asparagus for 6 to 8 minutes. Remove from heat and set aside. Saute onion and garlic in oil in a large pan until tender. Add carrots and chopped peppers to onion mixture and saute until crisp-tender. Remove from heat and drain.
Preheat oven to 325°. Butter 9 x 5 x 3-inch loaf pan and press the slivered almonds into the butter. Mash the banana and beat with the eggs and rum. Add pound cake mix and beat until smooth. Stir in sour cream and nutmeg. Pour carefully into prepared pan. Bake at 325° for 70 to 75 minutes. Cool 10 minutes before removing from pan.
Bake at 350° for 50 to 60 minutes. Makes 1 loaf or 12 muffins. Mix preceding ingredients and fold into loaf pan or muffin pan.
Mix sour cream with brown sugar. Break cookies into small chunks and stir into sour cream mixture just until moist. Refrigerate overnight. (Can be served with most any fruit you enjoy.)
Mix cornstarch with sugar. Add eggs and vinegar. Add water and extract. Add butter just before your take from heat. Pour into baked pie shell. Top with meringue.
In skillet, brown beef and onions, stirring to separate meat. Stir in soup, water, peas and macaroni. Top with cheese. Bake in 375° oven about 25 minutes until bubbly hot.
In large saucepan, mix sugar, salt and cocoa. Add hot water and whisk until smooth. Over medium heat, bring to a boil, stirring constantly. Boil 3 minutes. Stir occasionally. Remove from heat. Add vanilla and stir. Pour into jar and let cool. Cover and refrigerate. Can be heated in microwave to warm before serving, if desired. Makes 2 cups.
Mix zucchini, onions, green and red peppers and salt; let stand overnight. Drain. Rinse with cold water; drain well. Add vinegar, sugar, celery seed, nutmeg, turmeric, mustard and cornstarch; mix well. Cook for 30 minutes; place in clean, hot jars. Seal. Process in hot water bath for 10 minutes to complete seal. Yield: About 6 pints.
Brown hamburger and onion with 1/2 packet of taco seasoning. Put 3 tablespoons of meat mixture in soft tortilla. Sprinkle with cheese and roll-up. Put in baking dish. Heat soup up with 1 can of milk. Pour over burritos. Bake at 350° for 20 minutes.
For crust: Mix flour, margarine (melted) and chopped pecans together and press in a 9 x 12-inch Pyrex pan. Bake at 350° until light brown, then cool.
Combine gelatin and sugar in large bowl. Add one quart boiling water; mix well. Add one quart cold water along with the lemon juice and pineapple juice; mix well. Pour into one-gallon container and freeze. Freeze until firm.
Melt peanut butter, milk chocolate chips and butter. Pour over cereal and mix well. Sprinkle powdered sugar over mixture and mix well again. Store in an airtight container.
Mix together with a spoon; do not use a mixer. Batter will be stiff. Spread into a greased 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Cut holes (or pockets) in roast and stuff with garlic, green onions and green peppers. Sprinkle roast with cayenne pepper and salt. Put roast in roasting bag that has been floured with 2 tablespoons flour. Place in shallow pan. Put mushrooms, potatoes, carrots, parsley and chopped green onions on and around roast. Cover roast and vegetables with mixture of water, wine, soy sauce and celery. Punch holes in roasting bag (top) and tie bag. Cook at 325° to 350° until done, 3 to 4 hours, depending on size of roast.