HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Mix egg whites, cream cheese, mustard, oregano, pepper, garlic and parsley in large bowl. Add rutabaga, onion, parsnip and potatoes. Mix well. Coat a 3-quart baking dish with nonstick cooking spray. Pour ingredients into dish. Bake 1 1/2 hours or until top is brown and crisp.
Thoroughly mix all ingredients. Roll into balls and bake about 30 minutes at 350°. After removing from oven, roll in mixture of confectioners and granulated sugar. Yield depends on size of cookie.
In large pot, melt butter. Add vegetables and scallions and cook, stirring often, until vegetables are soft but not browned (about 20 minutes). Add chicken stock, wine, parsley, lemon juice, tarragon and sugar. Simmer, covered, about 30 minutes until vegetables are very soft. Puree soup in blender or food processor and transfer to large bowl. Add heavy cream and stir thoroughly. Season to taste with salt and pepper. Makes about 6 servings.
Crush wafers and nuts in blender. Add syrup and rum slowly, just until ingredients hold together. Shape in small balls and dust in powdered sugar.
Combine everything except the chocolate chips. Press ingredients onto cookie sheet. Melt chocolate chips and spread on top. Cut before chocolate gets too hard.
Pat crescent roll dough into an ungreased cookie sheet or pizza pan. Bake at 350° for 10 to 11 minutes or until brown. Cool.
Put all ingredients in large pot. Simmer until hot. Stir frequently as stew will stick to bottom of pan.
Cream butter, cream cheese, and sugar. Add eggs alternately with flour. Add vanilla. Place in large greased and floured tube pan in cold oven. Turn oven to 300° and bake 1 1/2 hours, sometimes 10 minutes longer. Cake must be started in cold oven. Let cake stand for 5 minutes before inverting pan. Do not open oven door at any time until cake is done.
Marinate the meat in the ingredients for 1 hour, stirring the meat at least twice during marination.
Combine ingredients (follow basic directions for white bread). Divide for desired rolls. Shape and let rise. Bake at 400° for 15 to 20 minutes.
Cook chicken, onion and celery until tender. Debone and cut chicken into small pieces. Cook spaghetti in chicken broth.
Combine mushroom soup and sour cream. Combine all other ingredients. Pour soup and sour cream over potato mixture and mix well, but gently. Sprinkle with Parmesan cheese when in casserole dish. Bake for 1 hour at 350°. Can be frozen.
Remove outer leaves and stalks from cauliflower. Trim off any blemishes on head. Separate head into flowerets. Wash cauliflower well; drain. Heat oil in large skillet over low heat. Add onions, carrots and garlic; cook for 5 minutes, stirring occasionally. Add wine, water, lemon juice, tomato paste, bay leaves, coriander seed, salt and pepper; bring to boiling. Add cauliflower; simmer for 15 minutes, or until cauliflower is just tender. Transfer cauliflower to serving dish with slotted spoon. Heat liquid until the volume is reduced to about 1 1/2 cups; remove bay leaves. Pour over cauliflower in serving dish. Chill several hours.
Cream shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
In oil, cook okra, tomato and onions until okra is no longer ropy, about 45 to 60 minutes. Add water, salt, black pepper and cayenne pepper and simmer for 30 minutes. Add shrimp and continue to cook another 10 minutes; serve in soup bowls over cooked rice. Yields 6 servings. Tastes better if refrigerated and eaten on 2nd day.
In a large skillet heat oil. Add beef. Cook until browned. Stir in next 4 ingredients. Stir-fry 5 minutes. Add hot water, beef flavor and soy sauce. Simmer 5 minutes.
Mix all ingredients, except Cool Whip, together in a bowl. Pour into a greased 9 x 13-inch pan. Bake at 350° for 1 hour. Cool and top with Cool Whip.
Dissolve gelatin and water over hot water or in microwave. Add all ingredients. Congeal.
Combine creams and sugar and scald. Cool to lukewarm. Dissolve rennet in 1 tablespoon water and stir into cream mixture. Add the buttermilk. Pour into a large, glass bowl; set in cool (not the fridge) place for 4 to 5 hours until set. Line colander with cheesecloth or muslin. Spoon in the cream mixture, tie the ends together and hang over the sink or bowl to drain at least 2 days. Turn out into a bowl, place in containers and refrigerate.
Mix fruit, dry pudding and buttermilk. Fold in Cool Whip last. Keep refrigerated.
Drain water off of tapioca and put in milk. Add salt and cook until balls are soft. Put sugar in beaten eggs and add to milk. Cook until mixture thickens. Add vanilla. When cool, add a small amount of Cool Whip.
Heat the oven to 425°. Mix flour, salt, paprika and pepper in bowl. Dip chicken legs into cooled margarine; roll in flour mixture to coat. Arrange in an ungreased square pan, 8 x 8 x 2-inches. Bake uncovered until done, 50 minutes. Makes 6 servings.
Rinse and dry spinach. Cook pasta according to package directions; do not overcook! Rinse and set aside.
Saute onions, celery and mushrooms in butter. Add cheese and soup. Separate, cook and drain broccoli and add to mixture. Serve with crackers or potato chips.
Cream sugar, butter and egg. Add remaining ingredients. Bake at 350° for 20 minutes. Put large marshmallows (sliced in fourths) on each cookie. Put back in oven until marshmallow melts. Frost with the frosting recipe.
Brown meat. Add salt, pepper, soup, sauce and pepper sauce, if desired. Stir in macaroni, green pepper, onion and corn. Put in casserole. Arrange cheese slices on top. Bake at 350° for 30 minutes.
Preheat oven to 375°. Spray 2 baking sheets with nonstick cooking spray. Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over; bake until browned on both sides, 10 minutes or longer. Remove from oven; leave oven on.
Cook chicken until tender. Remove meat from bone; dice meat. Place in lightly greased dish. Combine flour, baking powder, salt, pepper and milk; beat until smooth. Pour over chicken and Veg-All. Combine chicken soup and chicken broth in a saucepan; bring to a boil. Pour over chicken mixture.
In a 1-quart casserole, combine onion and butter. Cook at High for 2 minutes until tender, stirring once. Stir in tomatoes, chili peppers and salt. Cover and cook at High for 5 minutes. Add cheese, a little at a time, stirring until melted. Stir in a little milk, if mixture becomes too thick. Cook on High for 45 minutes. Stir. Serve with tortilla chips. Makes 1 3/4 cups.
Combine crackers with milk, egg and soup. Mix well. Add scallops and melted butter. Bake at 350° uncovered for 1 hour.
Melt butter in a 9 x 9 x 2-inch pan in a 350° oven. Remove from oven and sprinkle brown sugar evenly in pan. Arrange peach slices in rows over sugar. Sift flour, sugar, baking powder and salt into a large bowl. Add shortening, milk, vanilla and eggs. Beat at low speed, just until mixed. Beat at high speed for 4 minutes or until very smooth and fluffy. Spoon batter over peaches, covering completely. Bake for 45 minutes at 350° or until center springs back when lightly pressed with fingertip. Cover pan with plate, invert, shake gently and then lift pan. Serve warm or at room temperature.
Melt butter and chocolate; stir until blended. Cool. Add rest of ingredients. Fill muffin tins with approximately 1/4 cup of batter. (Foil cupcake liners are great.) Bake at 350° for about 25 minutes.
Clean and block carrots; cut peppers and onions and cook with carrots in salt water 10 minutes (until tender). Bring to boil vinegar, oil and sugar; add tomato soup, dry mustard and Worcestershire sauce and pour over drained carrots and corn. Cook slowly just long enough to stir about 3 or 4 minutes. Store in refrigerator. Keeps indefinitely. Very good.
Cook bacon in a large skillet until crisp; remove bacon, reserve 1 tablespoon drippings in skillet. Crumble bacon and set aside. Saute squash and onion in reserved drippings 6 minutes or until tender. Stir in sour cream and seasonings. Spoon into serving dish; sprinkle with crumbled bacon. Yields 8 servings.
Cream sugar and shortening together.	Add applesauce, flour, spices and soda. Add raisins and vanilla. Grease and flour an 8 x 8-inch pan and bake at 350° for 1 1/2 hours.
Place the berries, sugar and water in a 4-quart saucepan; bring to a boil. Dip off 1/2 cup juice. Add enough water to make 3/4 cup. Mix flour and juice to make a soft dough. Drop by teaspoon into boiling berries. Cook until dough is done in the center. Serve with cream or Cool Whip.
Mix meat with eggs, bread crumbs and garlic. Form in balls. Simmer ketchup and 2/3 jar grape jelly. Drop meatballs in and simmer, covered, 30 minutes. Serve over rice.
Mix together pretzels, sugar and margarine. Press into rectangular Pyrex dish. Bake at 350° for 10 minutes. Cool completely.
Mix raspberries, orange juice and cornstarch in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle chocolate chips over crust. Spoon raspberry mixture over chocolate chips; spread carefully.
Brown hamburger and bacon, separate and drain grease. Add all other ingredients in crock-pot. Stir and cook 4 to 5 hours on low or bake uncovered in 350 degrees for 2 hours.
Mix the sugar, eggs and flavoring. Alternate with flour and melted margarine. It will be soft dough. Chill about 1 hour or until firm. On wax paper, sprinkle flour. Use about 1/3 of the batter. Sprinkle with flour; knead, roll out and cut with cookie cutter. Bake on cookie sheet at 350° for 10 to 12 minutes for soft cookies, 15 minutes for brittle cookies. They burn easily (be careful!).
Mix beef, egg, bread, 1/4 cup onion and salt. Shape into 36 meatballs. In large saucepan, brown meatballs and cook remaining onion in the shortening. Pour off fat. Add other ingredients and heat thoroughly. Makes 6 cups.
Using a large skillet, brown the potatoes in melted butter. Season with salt and pepper, then stir in sausage and green pepper. Beat the eggs until light. Pour over mixture and cook, stirring frequently, until eggs are thickened but still moist. Makes 4 servings.
Mix together. Bake in an iron skillet at 425° for approximately 25 minutes.
Boil chicken, onion and celery. Keep broth. Mix cream of mushroom soup, onion, celery and pimento. Cut 12 slices of Velveeta cheese into small pieces. Tear chicken into small pieces and add with other ingredients. Boil spaghetti in chicken broth (keep broth). Add noodles and stir until completely mixed. Add broth as needed to make stirring easier.
Mix together and pour into 2 graham cracker crusts. Top with an 8 ounce tub of Cool Whip. Drain can of Mandarin oranges and place on top of Cool Whip. Refrigerate until served. May also be frozen, but thaw before serving.
Bring milk to a boil. Add sugar; boil until a small amount of liquid dropped in cold water makes a soft ball. Add oats (if not thick, a few more oats may be added). Drop on waxed paper to cool.
Mix peanut butter, margarine and powdered sugar. Use your hands or spoon to mix ingredients. Roll into small balls. Chill small rolled up balls for 3 hours or overnight. Melt semi-sweet chips in double boiler. If chocolate chips become to thick add cap full of oil. Stir. Insert toothpick in top of candy mixture and dip in chocolate. Tap candy against spoon to get excess off candy. Then place on wax paper. Refrigerate.
Sift first 4 ingredients into a large bowl. With a wire whisk, beat in last 3 ingredients. Pour into a greased and floured 10 x 13-inch cake pan. Bake in a 350° oven for 20 to 25 minutes. Done when a toothpick inserted comes out clean.
Chop and cook celery and onion together. Pour enough turkey for chicken stock over ingredients to soften to a stiff batter. Bake in greased pan at 400° until brown.
Mix peanut butter, margarine and sugar in food processor. shape into 1-inch balls. Let stand a minute until dry. Dip into melted coating.
Mix all ingredients with electric mixer until smooth. This is a great dip for Pringles.
Cover zucchini, onion, green pepper, red pepper and celery with cold water. Add pickling salt. Let stand overnight. Next day drain and rinse in cold water. Add remaining ingredients. Cook 30 minutes. Pack in jars and seal.
Heat oven to 325°. Grease 2 (9 x 5 x 3-inch) loaf pans. Sift flour with salt, soda, powder and spices. Cream butter and sugar. Add eggs and beat until light and fluffy. Add pumpkin and mix well. Add dry ingredients. Bake 1 hour and 10 minutes.
Place the hamburger in a large skillet with a tight-fitting cover; brown the meat until it loses its reddish color. Add the onion and cook until they are transparent. Stir in the remainder of the ingredients and let simmer for about 40 minutes. Keep tightly covered all the while it is cooking.
Cream the butter and sugar in a large bowl. Add the egg and beat well. Add the molasses and vinegar. Mix in the flour, which has been combined with the salt and the spices. Dissolve the baking soda in the boiling water and add. You should have a soft dough. If necessary, add a bit more flour. Drop by spoonful onto a greased cookie sheet and bake in a 350° oven for 8 to 10 minutes.
Wipe mushrooms clean, cut small wedges out of the heads and remove stems. Add 1 tablespoon vinegar and 1/2 teaspoon salt to 2 cups water. Simmer mushrooms for 3 minutes. Remove and let cool. When cooled, add 1 bottle Italian dressing. Marinate mushrooms overnight. Remove from dressing before serving. Rinse broccoli and cauliflower and cut into flowerets. Keep iced.
Cut roast into 4 or 5 pieces. Place in Dutch oven or large soup pot. Cover with cold water and add soy sauce, onion, pepper and garlic powder. Cover and cook on medium-low heat. After 3 hours, peel carrots. Cut into 2 to 3 pieces. Add to pot; stir and re-cover. After another 30 minutes, peel and quarter potatoes. Add to pot and re-cover. After 1 1/4 hours, add optional frozen vegetables. Cook 15 minutes more. Scoop onto platter and serve with fresh bread or rolls. Serves 6 to 8.
Combine warm sweet potatoes with 1/4 cup margarine, milk, 2 eggs, 1 cup sugar and vanilla in mixer bowl. Beat until smooth. Spoon into shallow baking dish. Combine 1/2 cup sugar and flour with 1/2 cup melted margarine in mixer bowl and mix well. Add pineapple and 1 egg; mix well. Spread over casserole. Bake at 350° for 30 minutes. Yields 8 servings.
Mix well; if too thick, add more milk. Also, if tastes too tart of mustard, add 1 tablespoon sugar.
Brown meat and drain. Stir in rice, soup, water, salt and pepper. Cover and cook on medium-low for 25 minutes. As plates are served, top with cheese.
Preheat oven to 350°. Beat egg whites and salt until they hold peaks. Add sugar and beat until very stiff. Fold in chocolate and pecans. Cover large cookie sheet with aluminum foil and spray foil with an aerosol cooking spray. Drop 1 teaspoon of mixture per cookie onto the foil approximately 1/2-inch apart. Turn oven off and put cookies into the oven on a middle spaced rack. Do not open oven for 6 hours. After 6 hours or overnight, cookies will be done and can be stacked into cookie tins. Yields approximately 2 1/2 dozen.
Combine flour, baking powder, salt, vanilla pudding mix, margarine, egg and 1/2 cup milk. Place sliced peaches over batter. Cream together the cream cheese, 1/2 cup sugar and 3 tablespoons milk and place on top of peaches. Sprinkle sugar and cinnamon over top. Bake 30 to 35 minutes in 350° oven.
Heat oven to 400°. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half the pineapple and syrup. Spoon evenly on chicken. Roll tightly; secure with toothpicks. Place in a 9-inch square pan. Mix remaining sugar, pineapple and syrup; spoon over chicken. Bake for 30 minutes, or until thoroughly cooked.
Chop tomatoes and let stand overnight; drain off water. Add as much hot water as you drain off and 2 tablespoons salt; cook 20 minutes; drain and add other ingredients. Put apples, tomatoes, and suet through grinder. Put in jars boiling hot and it will keep for years.
Cut pound cake into 4 rounds, using 3-inch diameter cookie cutter or a glass.
Mix all ingredients, except poppy seed; beat for 10 minutes. Add poppy seed. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 60 minutes. Delicious plain or topped with glaze.
Mix tuna, peas and chopped onion. Blend soup, flour and mayonnaise to make a sauce. Cook over low heat; use flour as needed. Pour over tuna mixture and mix well. Place half of the noodles in baking dish. Add mixture of tuna. Place remaining noodles over top. Bake 25 minutes at 300°.
Mix together mayonnaise, mustard, melted butter and Pepperidge Farm dressing; roll chicken in mixture. Place in a buttered baking dish. Bake at 350° for 1 hour covered, then 1/2 hour more uncovered.
Mix first 6 ingredients and pour into greased casserole. Sprinkle bacon, broccoli and cheese on top. Bake at 325° for approximately 1 hour.
Cream butter and sugar; add eggs, one at a time. Mix well. Add cookies alternately with milk. Fold in vanilla, pecans and coconut. Bake in greased tube pan 40 minutes to an hour at 350°. Cool and remove from pan.
Pour green beans and onions into pan and bring to a boil. Drain and arrange in baking dish (save juice). Sprinkle with garlic salt and pepper. Mix 1/2 cup bean liquid and soup. Add all of the cheese except 1/4 of it. Pour mixture over beans. Sprinkle with remaining Cheddar. Cover with crumbled crackers and bake at 350° for 25 to 30 minutes.
In skillet, put brats, onion and beer; simmer, uncovered, for about 30 minutes. Mix butter and onion salt together; spread on buns. Remove brats from beer; fill slit with cheese and place in buns. Broil 4 inches from heat, until cheese melts. Watch closely.
Cook for 1 hour on high and 1 hour on low; or 3 to 4 hours on low. Serves 12.
Soak the shredded cabbage in icy salt water no less than one half hour. Add all of the ingredients. Cover with Saran Wrap and refrigerate. This keeps well. After a few days, you may want to drain off some of the excessive moisture. Stir. Serves 10 to 12.
Save egg white for topping. Mix together cream cheese, sugar, vanilla and egg yolk and set aside. Spray glass or metal pan with Pam. On bottom layer use 1 package crescent rolls. Put filling over rolls then put second package crescent roll on top. Bread with egg white. Bake 25 minutes or until light brown at 350°.
Old Fashioned Cornbread has a flavor and texture all it's own. Easy to make.
Cook beef and onion over medium heat (5-6 minutes), stirring often until beef is browned. Drain. Quarter and core the cabbage, cut cross-wise into inch wide strips, add to meat mixture, cover and cook over medium heat 5-7 minutes, stirring occasionally until cabbage wilts. Stir in tomatoes, sugar, vinegar and salt. Bring to a boil, reduce heat, cover and simmer, stirring occasionally 10 minutes or until cabbage is tender. Serve over rice.
In a small bowl, combine carrots and garlic. In a small jar with tight fitting cover or small bowl, combine remaining ingredients. Cover and shake well or stir to mix thoroughly. Pour lemon mixture over carrot-garlic mixture and toss to coat. Makes 2 servings. Each serving provides 1 vegetable exchange, 1/2 fat exchange. Per serving contains 51 calories, 1 g protein, 3 g fat, 7 g carbohydrate, 20 mg calcium, 234 mg sodium and 0 mg cholesterol.
Place cucumbers and onion in a dish. Combine remaining ingredients and pour over cucumbers and onion. Marinate in the refrigerator for 24 hours.
Combine ingredients; mix well and pour into shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 35 to 40 minutes.
Preheat oven to 325°. In a heavy skillet, saute the onion and garlic in small amount of water or Pam, cooking until the onion is transparent, but not browned. Transfer the onion and garlic into a mixing bowl. Add the remaining ingredients and combine well. Pour the mixture into a 2-quart baking dish and bake, uncovered, for 2 1/2 to 3 hours. Serves 4.
Preheat oven to 350°. Cream together sugar and shortening in mixing bowl. Add eggs and mix until smooth. Combine dry ingredients. Alternate dry ingredient mixture with bananas into sugar-shortening-egg mix. Stir this mixture only enough to make finished batter moist. Add nuts. Pour batter into greased loaf pan. Bake in 350° oven for 1 hour.
Mix chicken, onion and cream cheese together. Put 1 tablespoon of mixture in each crescent roll at wide end and roll up. Place in baking dish. Mix soup and broth and pour over chicken roll-ups. Bake at 350° for 1 1/2 hours or until brown on top. Cover with foil for first hour. Last 30 minutes, uncover so they will brown.
Cook almonds and 1 tablespoon margarine in small glass dish for 2 to 3 minutes, or until toasted, on Full power, stirring once. Stir in bread crumbs and 1 teaspoon parsley. Set aside.
Dice beef and onions. Blend in cream cheese and taco blend cheese, reserving enough taco cheese to sprinkle on top. Serve with a variety of crackers.
Mix 2 cups flour, sugar, salt and yeast in saucepan until warm. Add dry ingredients. Beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat on high 2 minutes. Stir in enough flour to make soft dough. Let rise until double in bulk. Bake at 400° for 15 to 20 minutes.
Thaw shrimp if frozen. Chop shrimp. Heat tomato soup and cream cheese in the top of double boiler until cream cheese melts. Cool slightly. Stir in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce and lemon juice; mix well. Pour into a well-greased 1 1/2-quart mold. Cover and refrigerate at least 8 hours. Unmold onto platter. Serve with wafers. Makes approximately 5 1/2 cups.
In a heavy kettle, saute in oleo, carrot, onion, celery, green pepper, apple and chicken. Stir occasionally until onions are tender. Stir in gradually, flour, curry powder, stock, mace, whole cloves, tomatoes, parsley and salt and pepper to taste. Simmer, covered, for 1/2 hour. Vary amounts of vegetables and chicken to taste. Serves 6 to 8.
Squeeze juice from lemon into a bowl. Add brown sugar, a little at a time, and stir until consistency of syrup. Add bottle of catsup. Sprinkle Worcestershire sauce over catsup until it forms a thin layer. Mix well.
Combine all ingredients, except the last two. Toss with sour cream and sprinkle with paprika. Serves 6.
Slice cabbage in a dish. Cut onion on top. Bring to a boil sugar, vinegar, celery seed, salt, mustard and oil. Pour over cabbage. Will keep up to 7 days.
Brown beef and onion. Let simmer until onion is tender. Drain and add other ingredients except beans. Pour beans into 2-quart casserole. Pour ground beef mixture over beans. Do not stir. Bake at 350° for 30 minutes.
Cream together butter and sugar. Add other ingredients. Mix well and pour into greased and floured loaf pan. Bake at 325° for 50 minutes.
Cream the cream cheese and cherry juice. Mix drained pineapple with marshmallows. Mix all together. Whip the whipping cream and fold into fruit. Put in refrigerator to cool for several hours.
Beat eggs slightly and add flour, sugar, nutmeg and salt. Stir in rice, milk and vanilla. Cook slowly in heavy pot until thickened. May serve warm or cold. May add raisins for variation.
Brown both sides of chops slowly in hot oil.	Combine applesauce, soy sauce, onion and cinnamon. Arrange chops in single layer in shallow baking dish. Spoon applesauce mixture evenly over chops. Cover pan with foil. Bake for 45 minutes at 350°. Remove foil. Turn chops over and baste. Return to oven. Bake uncovered for 15 minutes longer or until chops are tender. Serves 4 to 6.
Mix sugar, cornstarch, salt and spices in heavy saucepan. Mix in sweet potatoes, corn syrup and 3 tablespoons oleo. Bring to boil over medium heat, stirring occasionally. Boil, stirring constantly until slightly thickened, about 3 minutes. Remove from heat. Gradually stir in beaten eggs. Pour into greased 1-quart casserole. Toss pecan halves with 1 tablespoon melted oleo until evenly coated. Arrange on top of sweet potato mixture. Bake at 350° until set and knife inserted in center of mixture comes out clean, about 55 to 60 minutes. Makes 5 to 6 servings.
Cut cheese slices into triangles. Eat on round, square or rectangular crackers. Practice saying the names of the shapes as you eat them.