HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coarsely chop mushrooms in a food processor. Remove and set aside. Coarsely chop onion. Remove and set aside. Finely chop the parsley. Melt butter over low heat in a frying pan. Add reserved ingredients. Cook slowly. If it is too thick, add a little sour cream. Serve on cocktail rye or crackers. This is a favorite of ours!
In a small bowl, combine flour, pumpkin, pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients.
Have ribs cut into sections 2 or 3 inches long. Brown in shortening. Add minced onion and brown. Add all remaining ingredients to short ribs. Bake in moderate oven at 350° from 1 1/2 to 2 hours or until tender. May be cooked on stovetop if preferred. Serves 4 or 5.
Melt chocolate bars. Remove from heat and beat until smooth. Stir in marshmallows and nuts. Pour into an 8 x 8 x 2-inch buttered pan. Cut into squares when cool. Makes 18 ounces total.
Fold together ingredients in order listed. Spray a 13 x 9 x 2-inch dish with nonstick spray. Pour in salad mixture and freeze.
Wash okra and drain. Remove tips and stem ends; cut okra crosswise into 1/2-inch slices.
Boil together first 7 ingredients for 1 hour. Work through sieve. Cream together and add butter and flour. Add salt and sugar. Boil together 10 minutes. When thickened, put in cans and hot water bath 5 or 10 minutes rolling boil.
Dissolve gelatin in hot water. Stir in pie filling. Turn into 9 x 9-inch cake dish. Chill until set.
Brown ground beef in a skillet with onion, chili powder and garlic powder. Drain. Combine cream of chicken with Ro-Tel. You might add 1/2 can of water to make thinner. Do this in a separate bowl. In a large casserole dish, begin making layers in this order: 2 large tortillas in bottom of dish, 1/2 meat mixture, 1 can beans, 1/2 soup mixture and diced cheese. Make another layer in the same order until all ingredients are used. End with 2 tortillas on top. Cover and bake at 350° for 1 hour or until real hot.
Put milk in blender. Add vanilla and frozen bananas a little at a time. If a thicker shake is desired, add ice cubes until desired thickness.
Preheat oven to 325°. Grease 8 x 13-inch baking dish. Sprinkle rice over bottom of greased baking dish. Pour mushroom soup, celery soup and milk in saucepan. Heat on medium heat until soup mixture is heated through. Do not boil. Pour over rice. Stir. Lay pieces of chicken over rice mixture, skin side up. Sprinkle dry onion soup mix over chicken pieces. Cover baking dish tightly with aluminum foil. Bake at 325° for 2 hours and 15 minutes.
Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, margarine and water to 120° to 130°. Gradually add to dry ingredients and beat 2 minutes at medium speed with a mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. On a floured board, knead 2 to 3 minutes. Divide dough into 12 equal pieces. Shape into balls. Place in greased 8-inch round pan. Let rise. Bake at 375° for 20 to 25 minutes.
Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve with salad greens. Yield: 1 cup (11 calories and 8% fat per tablespoon).
Mix together and sprinkle on top of potatoes. Bake at 350° about 30 minutes or until brown.
Mix together and form into small balls. Freeze on wax paper on cookie sheet. Melt in double boiler the chocolate chips and paraffin. With toothpicks, dip frozen candy balls into chocolate. Makes 125 balls.
In a small saucepan, place oil and 2 cloves of garlic on medium heat. Wait for garlic to brown slightly and then add can of tomato sauce and can of peas. Cook until peas are soft (approximately 30 minutes).
In saucepan, melt butter; stir in brown sugar and milk. Bring to boil; stir 2 minutes. Remove from heat. Stir in peanut butter and vanilla; mix in powdered sugar. Beat until smooth. Spread in buttered 9-inch square pan. Chill until firm; cut into squares. Yields 3 1/2 pounds.
Peel eggs and slice lengthwise. Place yolks in small mixing bowl. Mash with fork; add mustard, relish, Miracle Whip and sugar. Mix well. Spoon into egg white halves and garnish with paprika.
Cream brown sugar, white sugar and butter. Add egg. Sift together flour, baking powder and soda. Add to creamed mixture. Stir in oatmeal, nuts and coconut. Drop on lightly greased pans. Bake about 12 minutes at 350°.
Grease sides of pan. Layer graham cracker and butter on bottom. Mix well the cream cheese, lemon juice, egg yolks, 3/4 cup sugar and 1 teaspoon vanilla and pour over graham crackers. Bake at 300° for 25 minutes. Remove and cool for 10 - 15 minutes. Mix together sour cream, remaining sugar and vanilla. Pour on top of cheesecake and return to 450° oven. Bake for 10 minutes.
Brown ground beef in 2 to 3-quart pot. Add instant onion and all other ingredients. Cook until potatoes are tender.
In small saucepan, combine ingredients. Over medium heat, cook and stir until Lite-line slices melt. Serve warm over steamed vegetables, pasta, baked potato or broiled fish. Refrigerate leftovers.
Cook macaroni according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.) Combine mayonnaise or salad dressing and mustard in large bowl. Add cooled elbow macaroni, ham, onion, celery, relish, salt and pepper; toss lightly until well blended. Chill. Makes 6 to 8 servings.
Bring water and sugar to boil. Add pie filling and bring to boil. Add jello powder and stir until dissolved. Add crushed pineapple, lemon juice, nuts and Coke. Pour into 9 x 13-inch pan and chill 4 to 6 hours.
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons (7 ml) oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
Combine fruits and applesauce and arrange in a casserole. Add cinnamon, ginger and nutmeg. Add juice of lemon (and rind). Mix fruits and cover. Bake at 250° for at least 1 hour. The longer it bakes the better it is.
Brown ground beef, onions and cracker crumbs and set aside. Add jelly and chili sauce. Bake at 350° for 20 minutes. Quick, different and delicious.
Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs, one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour. Pour into pan. Bake at 350° for about 1 1/2 hours. Cool on rack. Dust with powdered sugar before serving.
Dissolve jello and Kool-Aid in 2 quarts of water. Add pineapple juice and sugar. Chill well. When ready to serve, put first mixture in punch bowl. Pour ginger ale in and spoon in pineapple sherbet. Makes approximately 12 servings. May substitute raspberry or cherry jello and Kool-Aid.
Preheat oven to 425°. Whisk flour, sugar and baking powder in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2-inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
Cut chicken breasts in half and pat dry with cloth or paper towels. In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, salt and pepper. Add chicken and coat each piece well. Refrigerate overnight. Preheat oven to 350°. Roll chicken in bread crumbs. Arrange in single layer in baking dish. Melt margarine and spoon half over chicken. Bake for 45 minutes. Turn chicken and spoon on rest of margarine. Bake another 10 to 15 minutes until brown and tender.
Cut lengthwise triangular shape from middle of each roll. Remove. Spread spaghetti sauce on each roll, layer with pepperoni slices and cheese. Add another layer of sauce, replace top of bun. Place in oven at 350° for 10 to 15 minutes.
Combine in a tea kettle or saucepan and bring to a boil. Reduce heat and simmer as long as you want to. Add more water, if needed. Can be stored in icebox and reused. This will make your whole house smell good. You can also set it on a wood heater in a pot, and it will simmer as long as the heater is warm. This is not to eat. It is a room scenter.
Mix jello in boiling water and put 1/4 cup aside for later use. Mix large amount of jello with bananas, pineapple and strawberries. Place in refrigerator and let set.
Grease and flour 2 loaf pans. Stir together shredded zucchini, eggs oil and sugar. Stir together dry ingredients and add to zucchini mixture. Add vanilla and nuts. Bake at 325 degrees for 1 hour.
Put chicken breast in baking dish. Season with cajun spice, garlic salt, Johnny Seasoning Salt to taste. Bake at 350 for half an hour. Pour two packages of broccoli over the chicken and sprinkle with Cajun spice and four cups of Pepper Jack cheese over the broccoli and bake for half an hour to 45 minutes. Make sure the broccoli is done.
In medium saucepan, combine honey and butter; heat until boiling. Set aside to cool. When cooled, add pecans and beaten eggs. Pour mixture into pan. Bake in 400° oven for 10 minutes, then reduce heat to 350° and bake an additional 30 minutes.
Slice carrots	and steam 10	to 15 minutes. Do not overcook. Mix soup, sugar, oil, vinegar, mustard and catsup in a pan and heat until thickened (10 to 15 minutes). Add remaining ingredients to	carrots. Pour	soup mixture over vegetables and mix together. Chill several hours in a tightly covered container.	This will keep 1 to 2 weeks in fridge.
Combine soft shortening, sugar and eggs; mix well. Mix flour, salt and baking powder very well. Add milk alternately with flour to shortening mixture; beat about 2 minutes. Bake in a well-greased pan until done. We used a large skillet. Cooks or bakes a lovely pudding in about 40 or 45 minutes at approximately 325°. Don't forget vanilla flavoring.
Mix all together. Adjust to taste. May be used on either lettuce or cabbage salad.
Preheat oven to 375°. Lightly grease cookie sheet. In food processor or blender, place clams, cream cheese, catsup, parsley and horseradish. Process 1 to 2 minutes, till blended. Unroll crescent roll dough onto lightly floured surface. Separate into 4 rectangles. Spread each with 1/4 of clam mixture. Roll each up tightly starting at a narrow end. Cut each roll into 6 slices. Place cut side down on cookie sheet. Bake about 10 to 12 minutes, till lightly browned. Makes 24 rolls.
To cabbage add salt. Let stand one hour or longer at room temperature. Then squeeze or press out the liquid with hands. Just grab a handful and squeeze until all cabbage has been pressed.
Mix cream cheese, mayo and sugar; add whole berry cranberry sauce and drained pineapple. Mix well. Fold in nuts and whipped topping. Put into mold or loaf pans and freeze. Remove from pan and let soften a few minutes before serving. Slice to serve.
Prick the potatoes. Microwave on High until done. Fry the bacon. Remove from pan. Fry pepper and onion in the bacon grease until tender and slightly brown.
Place sweet corn, leaving husks on, in microwave. Microwave 3 1/2 minutes per ear. Remove from microwave. Husk and serve.
Mix all ingredients and store in airtight jar. To serve, add 2 heaping teaspoonfuls to a cup of boiling water.
Cook potatoes; peel and grate. Then mix all together. Place in casserole. Bake 30 or 40 minutes at 350°.
Wash parsley in water as you would spinach, remove stems and drain well. Roll handful of parsley into lettuce leaf, then squee-ee-eeze as much water out of it as possible. Shred with scissors or sharp knife. Shred all the lettuce and parsley in this way, building up a small mountain of greens in a large bowl or nonmetal pan. The squeezing process is very necessary or resulting salad will be too watery. Squeeze lemons and strain juice into glass container. Do not use metal. Wash bulghur and soak it in 2 or 3 cups of water for half an hour. Mince scallions or onions and add to the greens. Chop mint leaves, bruising them in your hands as you add them to greens. Drain bulghur and add to the bowl. Dice tomatoes (you need not peel them) and add to salad on top of bulghur so the juice will soak in. Add lemon juice and drizzle olive oil over all. Sprinkle salt on it, grind pepper happily over it and mix gently with your hands.
Cook beef in butter until crumbly. Add garlic salt, pepper and tomato sauce. Cook over low heat for 15 minutes. Cook noodles and drain. Chop onions and mix with cream cheese and sour cream. Alternate layers of noodles, cheese mixture and meat sauce in a casserole dish. Sprinkle top with cheese. Bake until cheese is bubbly at 350° for 15 to 20 minutes.
Mix sugar and cornstarch. Add juice and beaten egg, stirring constantly. Cool. Pour over crushed pineapple, marshmallows and chopped peanuts.
Heat 1/2 cup water and add sugar. Stir until sugar dissolves; cool. Add remaining ingredients and stir. Serve with crushed ice. Yields 24 servings.
Heat oven to 400°. Grease cookie sheet. Cook beef in 10-inch skillet over medium-high heat, stirring, until brown. Drain. Stir in taco seasoning mix, 2/3 cup water, potatoes, carrots and onion. Heat beef mixture over medium heat 5 minutes. Stir Bisquick and boiling water until dough forms. Place dough on surface sprinkled with Bisquick. Roll in mix to coat. Knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch circle. Place on cookie sheet. Spoon about 1/2 cup beef mixture onto half of each circle. Moisten edges and fold over, pressing edge with fork to seal. Make 3 small slits in each crust to allow steam to escape. Bake 18 to 20 minutes or until light brown. Serves 6.
Cook bacon in 3-quart pan until crisp. Drain, reserving fat in saucepan. Cook and stir onion, celery and mushrooms in fat until celery is tender. Stir in flour, rosemary and mustard.
Combine all and mix well with spoon (no mixer). Pour in greased and floured 9 x 13-inch pan. Bake 35 minutes at 350°.
Mix all ingredients together with spareribs; let stand for 20	minutes or more. Steam for	35 minutes or more. Garnish with 1 stalk green onion (finely chopped) and Chinese parsley. Serve hot.
Add all at one time to large frying pan and cook slowly until meat is cooked. Then add 6 ground up wieners. Cook until heated through. Serve on hot dogs. Serve	with chopped sweet onions and mustard.
Place cubed bread in greased 9 x 13-inch baking dish. Sprinkle sausage over bread, then add cheese and mushrooms. Beat together eggs, mustard and 2 1/2 cups milk and pour over top of mushrooms. Cover and refrigerate overnight or at least 4 hours. Combine soup and 1/2 cup milk when ready to bake and pour over top of mixture. Bake at 300° for 1 1/2 hours or until brown.
Arrange the first 5 ingredients in greased 2 quart casserole dish. Mix the rest of ingredients and spread over potatoes. Put ketchup on top, if desired. Bake at 350° for 1 1/2 to 2 hours.
Mix cornmeal, baking powder and garlic salt. Add eggs, corn and oil. Stir well. Then add peppers and cheese. Put in casserole dish and bake at 350° for 45 minutes.
In a large saucepan boil sugar and water for 5 minutes. Cool. In large nonmetal container combine bananas, juices and sugar; mix. Freeze. Two hours before serving, remove mixture from freezer. Before serving, stir in 7-Up.
Combine all ingredients and mix well. Refrigerate. Use for dip for any fresh vegetable.
Dissolve yeast in 2 tablespoons lukewarm milk. Mix with sugar, flour, egg and 2 tablespoons milk to make dough. Cover; place in warm spot to rise 15 minutes. Put saffron into bowl with 4 tablespoons milk. Add salt. Melt, but do not heat butter. Pour over saffron mixture. Add mixture to risen dough. Knead thoroughly until dough does not stick to bowl. Cover and place in warm spot to rest 30 minutes. If necessary or desired, knead and let rise again.
Place pork chops into baking dish. Place on top of each chop: onion, lemon, brown sugar and catsup. Cover with foil and bake at 425° for 30 minutes. Uncover and finish cooking for 20 to 30 minutes.
Brown meat in oil. Pour onion soup mix over meat. Add 1 cup water. Cover and cook 1 to 2 hours or until tender. Add water as needed. Thicken gravy with cornstarch mixed in 1/2 cup cold water. Good with noodles or mashed potatoes.
Wash collard greens and cut into large pieces. Put water in large pot and add salt pork meat. Let water and meat come to a boil. Add cut collard greens. When greens become tender, add hot pepper to taste.
Heat oven to 375°. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9-inch glass baking dish; press over bottom and 1/2-inch up sides to form crust. Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese. Unroll second can of dough on work surface. Press to form 13 x 9-inch rectangle; firmly press perforations to seal. Place over cheese. Bake at 375° for 21 to 26 minutes or until brown. Cool 15 minutes. Cut into small squares.
Heat first five ingredients to boiling. Set aside to cool. Mix all the vegetables together. Pour the vinegar mixture over the vegetables. Refrigerate for 24 hours.
Mix all together. Put 1/4 in bowl and color deep yellow. Use 1 level teaspoonful and roll in balls. Freeze. Divide 3/4 of dough into 3 parts and tint pink, green, etc. Take one level teaspoonful. Shape around yellow balls. Refrigerate. Bake at 375° for 12 to 15 minutes on ungreased cookie sheets 1 inch apart. Do not brown too much.
In large bowl, with electric mixer on medium, beat butter with sugar until light and fluffy. Stir in flour until smooth and well combined. (Dough will be stiff.) Divide dough into two parts and refrigerate for several hours. Preheat oven to 300 degrees. On lightly floured surface, roll out one part at a time to 1/3 inch thickness. Using any shape cookie cutters, cut out cookies. Place 1 inch apart on ungreased cookie sheet. Bake cookies for 25 minutes or until light golden. Remove to wire rack to cool.
Mix the first 10 ingredients. Set aside. Saute meat in skillet. Drain; add 1/2 cup water and cook until no longer red. In a 10 x 10-inch baking pan, put in half the corn bread mixture. Put a layer of meat mixture on top of this. Add rest of corn bread mixture and top with a cup of cheese. Bake at 375° for about 45 minutes or until done. Don't overcook, but needs to be well done.
Combine cream cheese, chiles, nuts, olives and garlic powder. Completely cover one side of tortilla with above mixture. Roll up each tortilla tightly jelly roll style. Wrap in plastic wrap and refrigerate several hours or overnight. To serve, cut each roll into 1/2-inch rounds and lay cut side down on serving tray.
Prepare shells as package directs; drain. In small bowl, blend yogurt and orange juice concentrate. In large bowl, combine remaining ingredients. Add yogurt mixture; toss to coat. Cover; chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 10 servings.
Preheat oven to 350°. Beat oil, margarine and sugar together. Add the eggs. Beat until creamy. Use an electric mixer. Sift together the flour, salt, cinnamon and soda; stir into batter. Add all the remaining ingredients and stir to blend. Turn the mixture into a 9-inch angel food tube pan. Bake at 350° for about 1 hour or until done. Cool in pan before turning out. Serve at room temperature with rich vanilla ice cream.
Mix dry ingredients. Add vinegar and lemon juice. Add oil slowly while beating with mixer until thickens. Great for fresh fruit salad.
This is one of the most popular Italian chicken dishes. Put 1/2 of the olive oil in a large casserole over low heat and cook onions until soft. Roll chicken pieces in flour, salt and pepper. Skim out onions and reserve. Add remaining oil to casserole. Brown chicken and return onions. Add tomatoes, pepper, garlic and herbs. Cover closely and simmer over low heat, about 1 hour, or until chicken is very tender.
Peel and slice potatoes. Place potatoes and onion in 8 x 8-inch casserole. Mix soup and milk. Pour over potatoes. Top with pork chops, salt and pepper if desired. Cover tightly with foil. Bake 1 hour and 15 minutes at 350°. Serves 4.
Brown ground beef. Drain fat. Add the brown gravy mix, following the directions on back of package, then add the Worcestershire sauce. Simmer 5 minutes.
Boil carrots until tender. Cool. Mix beef, onion, oats, ketchup, eggs, Worcestershire sauce, salt and pepper. Spread 1/2 mixture in pan. Put carrots on mixture and cover with rest of meat mixture. Put bacon on top. Bake at 375° for 30 minutes. Turn bacon and bake 30 more minutes.
In a small bowl, combine honey, salt, vinegar and mustard. Gradually add oil, beating thoroughly until mixture is well blended. Stir in poppy seed. Place in a pint jar, cover and chill several hours before serving. Shake well before using. Serve over fruit salad.
Mix cream cheese and lemon juice together well. Stir cream cheese mixture and other ingredients together.
In saucepan, cook carrots until tender. Add peppers; cook slightly. Drain pineapple. Keep juice. Add water to juice to make 1/3 cup liquid. Remove carrots and peppers. Discard water. In pan, combine sugar, cornstarch and salt. Stir in pineapple liquid, vinegar and soy sauce. Cook until bubbly. Add vegetables and pineapple.
Melt chocolate in microwave or stove according to package instructions. Using approximately 1 teaspoon of peanut butter, make sandwiches, using 2 Ritz crackers. Dip sandwich in chocolate, covering completely. Lay on wax paper until firm. Can be stored in refrigerator.
Dissolve gelatin in boiling water. Add strawberries. Stir until thawed. Add sliced bananas and chopped pecans. Pour mixture into 8 x 8 x 12-inch pan and refrigerate until firm. Spread sour cream on top.
Mix dry ingredients in blender. Slowly add beer and blend until smooth. Store in airtight container in refrigerator. Makes about 2 cups.
Mix together, heat and thicken with 1 tablespoon flour, stirring until thick. Serve with	Smok-Y-Links, hamburger or ham.
Fry sausage; drain. Mix everything together. Make balls. Bake on ungreased cookie sheet at 375° for about 20 minutes. Cool on rack.
Heat all ingredients to simmering, stirring occasionally. Serve hot with celery "swizzle sticks". Makes 6 servings (about 1/2 cup each).
Preheat oven to 400°. In large bowl, with electric mixer at medium speed, cream butter with sugar and egg until very light and fluffy. Sift flour with salt, baking soda and cream of tartar right into bowl. Beat at low speed until well combined; beat in vanilla.
Cook eggs, flour, sugar and juice from pineapple until thick, then add pineapple. Spread bread with mayonnaise and add filling.
Mix together. Pat mixture into long cake pan and bake at 350° for 15 minutes. Cool in refrigerator well.
Preheat oven at 350°. Mix gelatin, cake mix, eggs, water and oil. Pour into 9-inch round cake pans that have been buttered and lightly floured. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together with enough milk to make mixture paste-like. Drop by teaspoonfuls into hot grease. Yields 12 servings.
Mix corn syrup and sugar in large saucepan. Bring to full boil, stirring constantly. Remove from heat. Quickly stir in peanut butter; add cereal, stirring to coat evenly. Pour into a square greased pan or spoon out.
Combine butter, eggs, brown sugar, salt and vanilla. Beat until smooth. Stir in melted chocolate. Then stir in corn syrup until blended, making as little foam as possible. Fold in pecans. Pour into unbaked pie shell. Bake for 40 to 45 minutes at 375° until filling is set. Cool slightly. Great with vanilla ice cream.