HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion until wilted in butter. Stir in soup, milk and pepper. Heat to boiling. Add potatoes; reduce heat to low, cover and simmer 5 or more minutes, or until hot and bubbling, stirring occasionally. Garnish with chopped parsley, or a few dashes of thyme or other dried herbs. Excellent for "potluck" meals.
Melt butter and add sugar. Bring to a boil. Stir for 5 minutes. Add 1 cup of the almonds. Boil approximately 7 minutes to 289°. Line cookie sheet (15 x 12-inch) with wax paper and spread toffee on the cookie sheet. Let cool. Melt 1 cup chocolate chips and spread over the top. Sprinkle with 1/2 cup finely chopped walnuts. Press walnuts in the wax paper if necessary. When cool, turn toffee over and repeat process with additional 1 cup chocolate chips and another 1/2 cup of finely chopped walnuts.
Boil unpeeled potatoes just long enough so potatoes are easy to peel. Peel potatoes. Slice into half or quarter pieces. Season with Morton Nature's Seasons. Bake in oven at 450° until brown.
Spread refried beans on bottom of round pan. Then spread sour cream on top followed by salsa. Layer the lettuce, tomatoes, and cheese on top. Serve with tortilla chips. Great party appetizer!
Cream together shortening, eggs, bananas and dates. Sift together the dry ingredients, then mix all together. Bake one hour at 350°.
Cut tops off peppers and set aside. Remove seed and membranes inside; rinse and drain. Brown ground beef, drain and discard grease. Combine onions, celery, rice, egg, salt, pepper and chili powder with ground beef. Stuff peppers with mixture. Replace tops on peppers and place in slow cooker. Combine soup and water and pour over peppers. Simmer for 2 1/2 hours on high setting.
Cut cheese into shreds and cream with butter. Sift in flour, salt and pepper. Work this mixture into cheese and butter. The mixture will be crumbly. Press it together in a piece of waxed paper and chill for several hours. Roll to 1/2-inch thickness, folding crumbs over and over until dough holds together in an even rectangle. Cut into 1-inch squares. Place on a lightly greased cookie sheet about 2 inches apart. Bake in moderate oven (375°) for 20 minutes. Serve hot or cold.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil and stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean. Cool for 10 minutes. Remove from pans and cool completely. Spread favorite cream cheese frosting between layers. Sprinkle with nuts.
Remove chicken from bone. Saute onion and celery in butter. In large bowl, combine sauteed vegetables, broth, soup and Veg-All. Stir until smooth. Place in pie crust. Put in chicken. Add liquid over chicken. Top with pie crust. Bake at 375° until crust is golden brown (about 40 to 45 minutes).
Mix sour cream and dressing. Toss together with vegetables in large bowl. Garnish before serving with bacon bits (optional).
Pour peanut oil into jar. Add crushed garlic and let stand at least 1 hour. Using 1/4 cup oil, saute bread cubes until golden brown. Tear romaine, Boston and watercress into large salad bowl. Sprinkle with cheese, salt, dry mustard and pepper. Mix 3/4 cup oil, lemon juice, eggs and Worcestershire sauce. Pour over lettuce and croutons. Toss lightly until well coated. Makes 10 to 12 servings.
Enough water to make a medium stiff dough. Mix together. Make a ball about 3 inches in diameter and pull the ball into a 6-inch circle with fingers. Slash sides with sharp knife in about 4 to 5 places. Heat one inch oil in skillet and when hot, drop in the bread. Brown on each side and drain. Serve hot with meal or use honey or powdered sugar for dessert.
1st Layer: Combine graham cracker crumbs and 1 stick margarine and press onto bottom of casserole dish or deep dish pie pan.
(Also can be added: 1/2 cup celery, 5 hard-cooked eggs, 1/4 cup onions and 1/4 cup carrots.) We always add the onions and usually more than it says.
Prepare rotini as directed on package; drain. Cool pasta. Chop ham, salami, cheese, green pepper, onion, tomato and pickles. Combine into one large bowl. Finally, pour Italian dressing over entire bowl. Mix well; add salt and pepper to taste.
Let cream cheese set to warm temperature; soften. Spread flat crescent rolls in ungreased pan. Bake. Cool on wire rack.
Fold egg white mixture into whipped cream mixture. Add vanilla and mix well. Put in Pyrex dish and freeze for 45 minutes. Add chocolate chips; mix well and then add nuts. Place mixture into paper muffin tins and freeze. Makes approximately 7.
Using a sharp knife, cut top from bread and set aside. Hollow out loaf, leaving 1 1/2 to 2 inch thick shell. Cut removed bread in cubes and set aside. In a large bowl, beat cream cheese until smooth. Stir in clams with reserved liquid, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce and salt. On a baking sheet, crisscross 2 sheets of aluminum foil, each long enough to cover bread. Center bread shell on foil and fill with clam mixture. Cover with bread top and wrap loaf with foil. Bake in preheated 250° oven 3 hours. Transfer loaf to large serving platter. Arrange toasted bread cubes and raw vegetables around loaf. Remove bread top and garnish dip with parsley. When empty, bread shell may be torn apart and eaten and it usually is! Makes 15 servings.
Let cream cheese stand at room temperature until it's soft. Mash with a fork and add the mayonnaise. After this is mixed, add pecans and chopped olives. Mix in olive juice. Stir well. This will be mushy, but it's supposed to be. Put this in a pint jar or other container. Refrigerate for at least 24 hours. It will become thick. A delicious spread.
Brown pork chops on both sides in skillet. Slice margarine into an 8 x 8-inch baking dish. Add 1 can beef consomme. Sprinkle with rice. Arrange pork chops over top. Add remaining 1 can consomme. Bake, covered, at 350° for 1 hour. Bake, uncovered, for 10 minutes longer. Yield: 6 servings.
Let butter soften. Cream butter and sugar until smooth and fluffy. Add eggs; mix well. Add flour (1/2 cup at a time), mix well and add flavoring. Bake in a tube pan. Bake at 325° for 1 hour and 15 minutes or until knife comes out clean.
Mix together first four ingredients with fork or pastry blender. Set aside. Stir together egg, vinegar and enough water to make 1 cup. Add to flour mixture. Chill 15 minutes, or shape into balls; flatten and freeze. Thaw and roll out for pie crust. Mixture may be stored in refrigerator for 3 weeks. Makes 7 crusts.
Mix pumpkin sauce, brown sugar, salt and melted butter. Add beaten eggs and coconut. Bring milk to a boil and add last. Put in greased baking dish. Set dish in a skillet of boiling water and bake at 350° until done. To test, take a knife and cut in custard; if knife comes out clean, custard is done.
Mix first 4 ingredients and pour into casserole dish. Top with grated cheese and cracker crumbs. Bake at 350° for 30 minutes.
Butter a square pan, 9 x 9 x 2-inch. Spread pecans in pan. Heat brown sugar and butter to boiling over medium heat, stirring constantly. Boil 7 minutes, stirring constantly. Immediately spread evenly over pecans. Sprinkle with chocolate chips. Cover pan with cookie sheet. Let stand approximately 1 minute or until chocolate chips soften. Spread softened chocolate evenly.
Heat oven to 325°. Brown meat in oil. Add cornstarch and spices. Mix well. Stir in tomatoes and water. Bring mixture to boil, stirring frequently. Place meat mixture and add remaining ingredients in foil pan. Cover and bake for 2 hours or until meat is tender. Stir twice during baking.
Combine milk and Cool Whip. Mix well. Add lemonade, undiluted. Stir. Add pineapple and banana. Pour into crust and refrigerate.
Cook and boil until tender the prunes, apricots, raisins, lemon, sugar and water. Add the tapioca, cinnamon and 1 cup of apples. Cook.
Preheat oven to 350°. Grease 9-inch pie pan. Combine first 5 ingredients. Spread in pie pan. Combine next five ingredients. Cut in shortening until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 350° for 30 to 40 minutes.
Mix all together in a casserole (don't brown meat or onion first). Bake about 2 hours at 325°.
Drain all fruits. Mix fruits with other ingredients and let stand at least 1 hour before serving. Keep in refrigerator.
Put cottage cheese in blender; puree until creamy smooth. Add dressing mix; mix well. Refrigerate for 1 hour, or until thickened. Serve with veggies.
Place the tomatoes, green pepper, cucumber and scallions in a bowl. Make a dressing by combining the garlic, salt, pepper, lemon juice and oil in another bowl. Add the parsley and basil and pour over the vegetables. Chill for 2 hours. Add the chicken broth and tomato juice just before serving. Makes 6 servings.
Brown hamburger with onion. Drain grease if necessary. Add oregano, salt, pepper, soup and tomato sauce. Turn down low to simmer. Cook noodles as directed. Drain and add to meat mixture or layer in casserole. Top with cheese and bake at 350° until cheese melts but not browned. Should be bubbly. This freezes well, also.
Combine oatmeal, salt, shortening, raisins and boiling water in a large bowl. Cool to lukewarm. Add yeast, softened in lukewarm water, molasses, bran and whole wheat flour; beat vigorously. Add white flour to form a soft dough. Knead lightly on floured surface. Place in a greased bowl; cover and let rise in a warm place (82°) until double in bulk. Mold three loaves; place in greased pans. Let rise very lite. Bake at 350° for 1 hour.
Mix all ingredients together well. Put in a lightly greased and floured 9 x 13-inch pan. Bake at 325° for 1 hour. When cake is cold, cover with Cool Whip.
Mix flour, margarine and nuts. Pat into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix confectioners sugar and cream cheese; fold in half of Cool Whip. Spread over crust. Mix pudding, milk and vanilla until thick. Spread over cream cheese mixture. Top with remaining Cool Whip. Refrigerate before serving.
Melt white chocolate and peanut butter together in a pan in a 200° oven for 25 minutes. Let cool 3 or 4 minutes. Add Rice Krispies and miniature marshmallows. Add peanuts. Stir all together. Drop by teaspoon on wax paper and let cool in refrigerator for 4 or 5 minutes.
Melt chocolate chips with Eagle Brand milk. Throw in pecans. Drop on wax paper. Let set out to dry. Really yummy.
Mix all ingredients. Preheat oven at 350° and pour mixture into greased loaf pan and bake for 1 hour.
Mix sugar, mustard, and paprika. Beat in honey, lemon juice, vinegar, & salt. Continue beating and slowly add oil. Stir in poppy seeds. Chill. Serve on fresh fruit or fresh raw spinach! Makes 2 cups.
Mix jello with boiling water. Mix well. When jello begins to thicken, add the cranberry sauce, bananas and pineapple. Put in refrigerator to jell. Spread sour cream (if desired) over the jelled mixture.
Dissolve instant coffee in a cup of chocolate milk the day before making punch. Ten minutes before serving, place chocolate milk, ice cream, almond flavoring and dollops of Cool Whip in bowl. Stir and serve. Delicious.
In a crock-pot slice sausage (small). Mix grape jelly with cranberry sauce. Pour over sliced kielbasa. Turn on low for 8 hours. Can also be made in slow cooker; cook on low.
Mix first 7 ingredients together with hands. Roll into balls or small rectangles. Melt chips in top of double boiler. Using 2 forks or tongs dip candy pieces into melted corals to coat. Store in refrigerator.
Spray 9 x 11-inch baking dish with Pam. Line pan with jalapeno peppers. Grate Cheddar and Monterey Jack cheese. Place on top of peppers. Mix together eggs, evaporated milk and flour. Pour over cheese. Bake at 325° for 45 minutes or until brown.
Place 9 grahams in bottom of a 9-inch baking pan. Top with 36 marshmallow halves. Sprinkle with chocolate chips. Top with remaining grahams. Arrange 4 marshmallow halves, cut side down, on top of each graham square. Bake at 350° for 9 to 11 minutes or until marshmallows are puffed and golden. Let stand 5 minutes. Cut into 18 bars with greased knife. Serve immediately.
Beat eggs until thick and foamy. Add sugar, vanilla and soft butter beating until creamy. Sift flour, baking powder and salt into eggs. Mix until mixture is a smooth batter.
In a large bowl, combine oil, vinegar, marjoram, Tabasco and thyme; mix well. Add rice, tomatoes, scallions, pecans and parsley. Toss well to coat evenly. Chill. Garnish with tomato wedges and serve with additional Tabasco, if desired. Yields 4 to 6 servings.
Heat oven to 350°. In large bowl combine beef, corn flake crumbs, parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup and minced onion and blend well. Form mixture into small meatballs about the size of walnuts. Arrange meatballs in 15 1/2 x 10 1/2 x 1-inch pan.
Cream together butter and sugar. Add eggs. Heat all chocolate in microwave and melt. Add sifted flour, soda and salt into creamed mixture. Mix together in separate bowl, vanilla and sour cream. Combine all ingredients and pour into carefully sprayed/greased Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Melt 2 tablespoons butter, blend in flour and add liquids, stirring constantly while heating until sauce thickens. Add 1/2 teaspoon salt and cheese. Stir until cheese melts. Cover and keep hot over boiling water while preparing eggplant and onion.
Dissolve yeast in water. Add cake mix, flour and egg. Knead. Let rise to double it's size. Knead. Roll out to 1/2-inch thick rectangle. Melt butter and spread all over dough. Add cinnamon and sugars and any optional items. Roll dough as jelly roll. Cut off slices and put in greased pan. Set oven at 350°. Set rolls to rise while oven is heating. Bake 15 to 20 minutes or until done.
Cut pineapple in bite size pieces. Coat all fruit well with dry ingredients. Beat eggs until frothy and add sugar gradually. Pour over fruit and mix well, coating each piece again. Grease 2 bread pans well and line with wax paper, then grease wax paper. Pack mix good into corners of pan (leave no air pockets). Bake at 275° for 1 1/2 hours.
In small bowl, sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In large cold mixer bowl, stir together sugar and cocoa. Add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture and beat until well blended. Refrigerate about 1/2 hour.
In a large pot, place salt, pepper, red pepper and smoked neck bones. Rinse peas. Add to water.
Spread cream cheese on round dish for first layer. Spread cocktail sauce for second layer. Sprinkle crab meat on top. Use crackers for dipping.
Arrange potatoes and onions on squares of heavy-duty aluminum foil. Sprinkle with butter, paprika, seasoned salt and pepper. Fold foil into packets and seal. Place packets on medium-hot coals. Cook, turning packets frequently until potatoes are tender, 50 to 60 minutes. Makes 4 servings.
Combine sugar, oil, vanilla, eggs, lemon juice and salt. Beat well. Mix flour and soda; add to first mixture and beat well. Add chopped apples and pecans. Mix well. Bake 1 1/2 hours at 325° in a tube pan or Bundt pan that has been greased and dusted with flour.
Dissolve gelatin in boiling water. Chill until lightly thickened. Mix cream cheese, pineapple, celery, pimento and pecans. Fold into gelatin and chill until thickened, but not firm. Fold in whipped cream and chill until firm.
Mix sifted sugar into mashed potatoes, a little at a time, by hand. Do not use an electric mixer. Sprinkle waxed paper with additional confectioners sugar. Take ball of sugar-potato mixture about the size of a baseball. Roll out as for pastry and spread with crunchy peanut butter. Roll over and over like a jelly roll. Makes enough for two rolls, each about a foot long. Wrap in Saran Wrap or foil and chill well. Slice into 1/2-inch thick rounds.
Combine 1/2 cup hot milk with chocolate peppermint patties, stirring well. Add pinch of salt and remaining hot milk. Heat to simmering. Do not boil. Add cream. Serve hot.
Turn oven to 375°. In a large bowl, stir together the flour, sugar, brown sugar, baking soda and salt. Add shortening, egg, milk and vanilla; stir with wooden spoon until well mixed. Stir in oats and "pieces." Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake in a 375° oven for about 10 minutes. Cool on cooling rack. Makes about 48 cookies.
Drain and mix fruit cocktail, crushed pineapple and cherries. Add Eagle Brand milk, Cool Whip, lemon juice, coconut and nuts. Mix all together and chill.
Combine ingredients and serve as a salad in tomato shells, green bell pepper, avocado halves or in pineapple, melon or papaya. Also ideal as filling for pita or pocket bread sandwiches.
Mix together and put in greased loaf pan after rolling in flour. Bake at 350° for 30 to 40 minutes.
Cream sugar and shortening. Add eggs, beating well. Add dry ingredients alternately with milk. Put in greased and floured tube pan.
Combine sugar and cocoa. In double boiler heat milk. Add sugar/chocolate mixture to milk until melted. Stir constantly. Combine flour and salt. Add gradually to milk. Boil over low heat until beginning to thicken. Cook additional 2 minutes. Remove from heat; add vanilla and margarine. Mix well. Pour into pre-bake 9 inch pie shell. Top with meringue made with 3 egg whites and 4 Tbsp. sugar. Bake until Browned.
Heat shortening in skillet. Add onions and cook until soft. Add meat and cook until crumbly. Mix tomato paste and seasonings. Cook 30 to 40 minutes.
Peel and chop eggs. Melt butter in saucepan. Add flour and seasoning; stir until well blended. Add milk, stirring constantly. Cook until smooth. Add eggs to hot sauce. Serve on toast.
Mix together the first 4 ingredients; add remaining ingredients. Drop by teaspoons on baking sheet. Bake at 375° for 10 minutes. Makes 4 1/2 dozen.
Saute onion until translucent. Add beef, juices and gravy. Add drained vegetables, mushrooms, herbs, thyme, basil, parsley, etc., and salt and pepper. Taste for balance. Add red wine; let simmer for a short time to marry flavors. Place in a baking dish; let it cool. Cover the top with seasoned mashed potatoes; instant are great for this. Bake at 350° until bubbly, 1/2 to 3/4 hour.
In a bowl, mix together cake mix and pie filling. Pour in greased and floured jelly roll pan. Bake in a preheated 350° oven for 35 to 40 minutes or until tests done. Cool and frost with a cream cheese frosting or sprinkle with powdered sugar.
Boil the water, sugars and fruit until the syrup will glaze on a spoon. Add the extract. Slice the bananas and saute them in butter. Gently fold the bananas into the syrup. Divide the fruit mix and syrup between 6 dessert cups. Sprinkle a teaspoon of rum over each serving. This is best served hot.
In a kettle, cook the onions in the oil over moderate heat, stirring occasionally, until they are softened. Add garlic, celery and carrots and cook the vegetables, stirring occasionally for 10 to 15 minutes until they are softened.
Cream the first 4 ingredients. Sift the flour, soda and salt. Add to the mixture. Mix well. Add the vanilla and mix. Add the chocolate chips. Bake in a 9 x 13-inch pan at 370° for 15 to 20 minutes.
Dissolve yeast in water and add sugar, shortening, salt and 1 cup flour. Beat at medium speed. Add remaining flour. If sticky, add a little more flour. Let rise. Knead and let rise again. Make into rolls and let rise again. Bake at 400° for 12 to 15 minutes or until golden brown. Makes 20 to 24 rolls.
Combine all ingredients and bake in pie shell at 325° for 40 to 45 minutes.
Make syrup by boiling water and sugar for 10 minutes; pour over raisins. Cool and add fruit syrup and nutmeg. Freeze to a mush, then add wine and whites of eggs, beaten stiff, and continue freezing. Serve in glasses. Fruit syrup which has been left from canned peaches, pears or strawberries may be used.
Preheat oven to 300°. In 8 or 9-inch cake pan, combine pecans and melted butter. Toast in oven 30 minutes, stirring occasionally. Add soy sauce, salt and hot pepper sauce. Toss until coated. Makes 2 cups. Contains 209 calories per 1/4 cup.
Mix sugar, Karo, water and salt in 1 1/2-quart casserole. Cook on High for 20 to 22 minutes or hard ball stage. Stir once or twice while cooking.
Preheat 3-quart saucepan or 10-inch skillet. Add cubes and brown on all sides about 10 minutes. Add onion soup mix, tomato paste, mushrooms and water; cover. When steam escapes from cover, reduce heat to low and simmer for 1 1/2 hours or until meat is tender. Serve over hot cooked egg noodles.
Combine shrimp and mandarin sections, add chili flakes, salt, garlic and mint leaves. Combine lime juice, fish sauce and 1 tablespoon mandarin syrup. Toss together, refrigerate, serve on bed of bok choy. Serves 4.
Cheese Pastry: Let cream cheese and 1/2 cup oleo soften to room temperature. Blend together. Stir in flour and chill about 1 hour. Shape in 2 dozen 1-inch balls. Place in ungreased muffin pans. Press dough against bottom and sides.
Mix together in large mixer bowl the eggs, sugar, shortening and vanilla. Add flour. Then add apples and nuts. Bake in tube pan 1 1/2 hours at 350°.
Place croutons in 9 x 12-inch pan sprayed with Pam. Brown sausage and drain. Beat eggs; add milk, sausage and dried mustard. Pour over croutons. Sprinkle cheese on top. Bake at 350° for 45 minutes. Best when refrigerated overnight.
Place all ingredients into food processor. Pulsate until chopped fine. Chill. Serve with crackers.
Mix all together and make into balls. Mix remaining soup with 1 can of water and Worcestershire sauce. Pour over meatballs and bring to a boil. Reduce heat and simmer 40 minutes, stirring occasionally.
Mix all together in a large bowl. Taste and adjust seasoning and bake in oven for about 1 1/2 hours at 375°. Bake in iron skillet if possible.
Combine preserves and barbecue sauce. Add remaining ingredients. Mix lightly. Simmer until heated, stirring occasionally.
Brown hamburger and onion in skillet. Mix all ingredients, except tortillas and cheese. Alternate mixture with tortillas in a 9 x 13-inch baking dish. Sprinkle with grated cheese. Cover with aluminum foil. Bake at 350° for 1 hour. Uncover and bake 10 more minutes. Serves 6.
Mix Jell-O powder and whipped topping. In a separate bowl, mix cottage cheese and mandarin oranges. Combine the 2 mixtures. Refrigerate until set.
Blend the ingredients until smooth. Heat the frying pan. Pour batter into pan to cover the bottom. Fry on one side until light brown, then other side.
Trim fat from the pork loin; cut pork into 3/4-inch pieces. Toss pork, 2 teaspoons cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut bell pepper into 3/4-inch squares. Cut green onions diagonally into 3/4-inch pieces. Mix 1 tablespoon cornstarch, the sugar and broth.
Blend all ingredients except the soup. Shape salmon into balls. Put in baking dish or casserole; cover with soup/milk mixture. Makes 15 balls. Bake at 350° for 45 minutes.
Cut tops off of peppers. Grind (or process in food processor) peppers, seeds and all. Place onions in grinder (or food processor), enough for them to be chopped.
Beat eggs with wire whisk in 2 1/2-quart bowl until light and fluffy. Stir in broccoli, onion, 1/4 cup Parmesan cheese, the milk, salt, basil and garlic powder. Pour into ungreased rectangular 11 x 7 1/2 x 2-inch baking dish. Arrange tomato slices on top. Sprinkle with 1/4 cup Parmesan cheese. Cook, uncovered, in 325° oven until set, 25 to 30 minutes.
Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla; mix well. Place 1 cup of mixture in a small bowl and stir in the orange extract and yellow and red food coloring. Pour the remaining cream cheese mixture into pie crust. Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marble effect. Bake for 30 to 35 minutes or until firm around the edge. (The center will be slightly loose.) Allow to cool for 1 hour. Cover and chill for at least 8 hours before serving.