HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in heavy large skillet over medium-high heat. Add onion, bacon and garlic; cook until onion is tender and bacon is cooked, stirring occasionally about 8 minutes. Stir in peppers, peas and broth; simmer 1 minute. Transfer mixture to large bowl. Add pasta and toss well. Season to taste with salt and pepper. Serve, passing grated Parmesan separately. Serves 4.
Put in a bowl and mix together. Drop spoonfuls onto cookie sheet and bake at 350°.
Mix sugar, Karo, melted butter, eggs and pecans. Pour in unbaked pie shell. Bake at 375° for 40 to 45 minutes.
Spread crescent rolls in 9 or 10-inch pie dish. Beat egg and add 1/4 cup cheese. Place in bottom of pie shell. Brown meat; drain. Add other ingredients; simmer 10 minutes and put in pie pan. Bake at 325° for 25 minutes. Put remainder of cheese on top and bake until cheese melts.
Mix chocolate and butter in saucepan, stirring to blend. Cool. Add sugar and mix well. Beat in eggs, one at a time. Sift together dry ingredients and stir into chocolate mixture. Add vanilla and nuts. Spread in 15 x 10 x 1-inch baking pan. Bake at 350° for 25 minutes.
Blend together sugar, flour and cocoa. Add egg yolks, milk and margarine. Blend all ingredients in a 1 1/2-quart saucepan. Using a wire whip to blend, cook over medium heat, stirring constantly, until thickened. Add vanilla and pour into a 10-inch pie crust. Cool and top with meringue, Cool Whip or whipped cream.
Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling. Let sauce cool; add chopped chicken, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Roll cones in crumbs. Beat egg; add water. Dip each cone in egg and roll again in crumbs. Place on a greased baking pan and drizzle with melted butter. Bake at 350° for 40 minutes. Yield: 6 servings. Carbohydrate 11 g, protein 16 g, fat 16 g, calories 253.
Mix water, rice, consomme, soup and butter. Place in a casserole dish. Place pork chops on top of mixture. Bake at 350° for 45 minutes to 1 hour or until pork chops are done.
Mix all ingredients in two quart bottle. Use bubble wands, hanger; blow through straws which have been dipped in container and pulled out.
Cut cauliflower into small pieces. Chop onions and mix with cheese and mayonnaise. Let set at least 3 hours.
Boil potatoes in skins. Peel and cut in bowl. Mix in enough mayonnaise to moisten the potatoes. Add desired amount of cut-up Velveeta. Put some on top; season to taste. Pour into casserole and bake at 350° until cheese melts, about 1/2 hour, depending on size of dish used.
Cream butter and sugar. Add eggs one at a time, beating after each one. Sift flour, salt, baking powder, and soda together, add to butter and egg mixture alternatley with buttermilk. Add vanilla and candy bars which have been melted in double boiler. Pour batter in a greased and floured bundt pan. Bake in 325° oven for 1 1/2 hours.
Mix and spread in greased pan. Bake for 20 minutes at 350°.
In a large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, fennel seed and 1 tablespoon salt. In a saucepan heat together the 2 1/2 cups water (3 cups if using bread flour), molasses, butter or margarine, chocolate and vinegar just until warm (115° to 120°) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
Place all peppers, vinegar, sugar and coloring in a cooking vessel. Bring to full boil. Strain and add pectin to the jelly. Let stand 10 minutes or until beginning to jell. Pour into sterile jars and cover with paraffin. Serve on a block of cream cheese with crackers.
Wash, peel and remove eyes from potatoes. Thinly slice. Cook onion in butter; stir in flour, salt and pepper. Cook over low heat until bubbly. Remove from heat. Stir in milk and cheese. Heat to boil, 1 minute. Put potatoes in ungreased pan. Pour on cheese sauce. Cook, uncovered, at 325° for 1 hour and 20 minutes. Sprinkle on bread crumbs. Bake 15 minutes more.
In a Dutch oven pan over medium heat, combine sugar, margarine, Pet milk and vanilla. Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat and stir in Hershey's Kisses until dissolved. Then stir in Marshmallow Creme until dissolved. Stir in nuts and drop by teaspoon onto wax paper. (Be sure to have someone available to help with stirring and dropping onto wax paper.)
Combine all ingredients in casserole dish. Bake at 350° until done (approximately 35 to 45 minutes).
Melt caramels and milk in saucepan on stove, stirring until melted. Remove from stove and stir in nuts. On buttered wax paper, drop by teaspoonfuls. Chill in freezer to set (about 10 minutes). In microwave safe bowl, melt almond bark in microwave for 1 1/2 minutes. Let cool a bit; stir well. Dip caramel/nut mixture in chocolate. Put on waxed paper to harden. Put back in freezer for about 10 minutes. Store in airtight container.
Mix water, soups and rice together and set aside. Grease casserole dish and place chicken in. Pour soup mixture over chicken. Cover tightly with foil. Bake 2 hours at 350°.
Preheat oven to 350°. Grease a regular loaf pan. On wax paper, sift together flour, soda, salt, cinnamon and nutmeg. In medium bowl, cream shortening, sugar and vanilla. Add the eggs one at a time, beating thoroughly after each addition. Stir in pumpkin, then dry ingredients in 4 additions alternately with water, until smooth. Do not overbeat. Fold in the nuts. Pour into prepared pan and bake 45 to 55 minutes or until cake tester inserted in the center comes out clean. Turn onto wire rack; turn right side up to cool.
Arrange apple slices in greased 8-inch round dish. Sprinkle with sugar and lemon juice. Combine oats, sugar, cinnamon and nuts; cut in butter until mixture resembles coarse crumbs. Add nuts; mix. Crumble mixture over apple slices. Yield: 6 servings.
Melt butter in a saucepan. Add cinnamon and 1/4 cup sugar. Let cool. Combine egg yolks, cream cheese (at room temperature) and 1/4 cup sugar until smooth.
Pour 1 package Lipton onion soup mix over all. Cover casserole with heavy foil, then lid, to seal. Bake at 250° for 5 hours or bake at 350° for 3 hours (I found 5 hours is best). Do not open to look in while baking!
Brown chicken in oil in frying pan. Remove and arrange chicken in casserole. Combine soup and mushrooms. Pour over chicken. Bake at 350° for 1 1/2 hours. Serves 4 to 6.
Combine cake mix, Dutch apple dessert and eggs. Add diced apples and stir by hand. Pour into greased and floured 9 x 13-inch pan. Mix a topping of butterscotch chips, walnuts and sugar and sprinkle on top of cake. Bake at 350° for 35 minutes.
Bring to a good boil the first 5 ingredients; then cool. Add flour, baking powder, vanilla, pecans and coconut. Bake in 350° oven for 30 to 35 minutes.
Cook elbow macaroni until al dente. Drain. Mix rest of ingredients with macaroni and place into a 2-quart casserole dish. Top with bread crumbs, if desired. Cover. Cook at 350° for 35 minutes until hot. Feeds 6.
Soften butter and Crisco together; mix well. Add all remaining ingredients to butter mixture. Mix thoroughly until batter is smooth. Pour into a large Bundt pan which is greased and floured. Bake at 325° for 1 1/2 hours.
Preheat oven at 350°. Melt butter in 9 x 13-inch baking pan on stove. Sprinkle brown sugar on bottom of pan. Peel and thinly slice apples, then arrange in one layer over brown sugar. Prepare cake mix according to directions on package and pour over apples. Bake at 350° for 25 to 30 minutes. Test with toothpick. Let cool. To serve, cut and then flip slice over and top with Cool Whip.
Combine cake mix, pudding mix, eggs, water and oil. Blend well, then beat 4 minutes at medium speed. Turn into greased and floured 12 x 9 x 2-inch baking pan. Bake 45 to 50 minutes at 350°. Cool in pan 5 minutes, then prick cake with 2 tined fork or skewer completely through to bottom of cake.
Mix together cheese, mayonnaise and onion. Spread on bread and broil until light brown and serve.
In large bowl, stir together first 5 ingredients. Add potatoes and onions. Toss to coat well. Cover. Chill 4 hours. If desired, sprinkle with chopped parsley. Makes about 4 cups. Recipe may be doubled.
Beat eggs; add sugar and milk and beat well. Add flour, baking powder and salt; beat. Add cans of corn and stir with a spoon; do not beat. Melt butter and add to mixture; stir. Pour into a buttered casserole dish. Bake at 350° until brown (about 1 hour).
Combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. Spoon into a 2-quart casserole. Cover with topping. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix mushroom soup and water. Add red pepper, garlic and milk into bowl and stir until smooth. Sprinkle steaks with salt, black pepper and red pepper. Put steaks on baking pan and spread mushroom mixture and sliced mushrooms over the top. Bake for about 30 minutes or until meat is done. This is good with mashed potatoes.
In an 8 x 8-inch pan, freeze milk (30 minutes). In a 9-inch pie plate, mix crumbs and butter. Press to bottom and sides. In a large bowl, mix well with beater milk, until stiff. Slowly mix in lemonade and sugar. Pour in crumb crust. Freeze.
Cream together cheese and sugar. Add beaten eggs. Add vanilla. Mix well. Line small muffin tins with paper liners. Add small amount crumbs to each liner. Fill 2/3 full with mixture. Bake at 350° for 15 minutes. Turn oven off. Let tarts remain in oven 20 minutes.
In a 2-quart saucepan, melt margarine. Add onion and mushrooms and brown until tender. Stir in flour, using a fork to prevent lumps. Slowly add broth and milk, stirring constantly. Add bay leaves. Simmer on low heat until thickened. Remove bay leaves before serving. Serves 4; 367 calories per serving.
In a small saucepan, combine sugar, cocoa and cornstarch; stir in evaporated milk. Cook over low heat for 3 minutes or until mixture boils, stirring constantly with whisk. Continue cooking 1 to 2 minutes longer or until sauce is thickened and smooth, stirring constantly. Remove from heat; stir in vanilla. Serve warm or cold with fresh fruit, cake or nonfat frozen yogurt. Cover and refrigerate leftover sauce. Yield: Approximately 7 servings.
Mix cream cheese, eggs, sugar and vanilla together in a large bowl. Line mini muffin tin with mini muffin liners. Place 1 vanilla wafer in each liner; place spoonful of mixture over wafer (3/4 full). Bake at 375° for 10 minutes. Remove from pan when cool. Chill; top with fruit.
Cook cauliflower as directed on package. Drain. Mash well. Add remaining ingredients. Chill several hours before serving.
Beat oleo, sugar and Crisco until creamy. Add flour, milk, vanilla and marshmallow cream. Beat 5 minutes or more. Spread on cake.
Cut bacon into three sections. Wrap each sausage in a bacon section. Fasten with toothpicks. Cover with brown sugar and bake until bacon is done at 350°.
Dissolve yeast in warm water in a large bowl. Stir in the lukewarm water, flour, salt and sugar. Beat until smooth. Let stand, uncovered, at room temperature 3 to 4 days. Stir 3 times daily. Cover at night. Using starter is simple, but always remember to keep back at least 1 cup of starter for the pot. This you feed with 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Let stand until bubbly and well fermented for at least a day before using. Store in refrigerator. If the starter is not used within 10 days, add another teaspoon of sugar.
Prepare rice according to directions; set aside. Saute the onion in butter. Add hot peppers to taste. Add tomatoes; mix well. Add to rice. Salt and pepper to taste.
Boil the potatoes in as little water as possible and boil down. Add carrots and onion and finish cooking. Add butter, celery soup and milk. Bring to a boil. Add Velveeta cheese and simmer until time to serve.
Cream butter until light and fluffy. Add brown sugar gradually, beating to a light, fluffy mass. Stir in orange rind. Serve on pancakes or waffles instead of syrup.
Mix first 3 ingredients. Stir in eggs until mixture is moistened. Fold in zucchini. In skillet, melt butter over medium heat. Using 2 teaspoons of mixture for each round, cook about 2 to 3 minutes on each side or until brown.
Mix together first three ingredients. Mix together next three ingredients and add to first mixture. Add butter. Pour in pie crust and bake at 375° for 35 to 45 minutes.
Mix together nuts, dates, baking soda and salt. Set aside. Pour boiling water in a bowl with shortening. Let stand 15 minutes. Mix with first mixture; add eggs, vanilla, sugar and flour. Pour mixture in a greased and floured 9 x 5 x 5-inch pan. Bake at 350° for 1 hour.
Lightly toss first 4 ingredients together in bowl. Fry bacon until brown. Stir sugar, salt, pepper and dry mustard into vinegar and water. Add to beaten eggs and mix well. Pour egg mixture into hot bacon and fat and stir until mixture thickens, about 10 minutes. Pour over potato mixture and toss lightly. Serve hot or cold.
Crumble cornbread; melt margarine and mix along with poultry seasoning and pepper. Divide in three parts. Mix both soups and broth well. Line bottom of casserole dish with 1/3 of crumbs. Spread 1/2 of chicken over crumbs. Pour 1/2 of soup and broth mix over this. Repeat this with another layer of crumbs, chicken and soup. Sprinkle top with remaining crumbs.
Cream margarine or butter and brown sugar until light and fluffy. Combine flour, salt, soda and oatmeal and add to first mixture; mix well. Press half mixture into greased 9 x 13-inch pan; pack well. Spread raspberry preserves. Top with remaining crumb mixture. Bake at 400° for 20 to 25 minutes.
Slice sausage. Dice all onions and bell pepper. Drain mushrooms. Cook margarine, onions and bell pepper in a skillet until tender. Add garlic powder, parsley, salt, black pepper and sausage. Cover and simmer, about 20 minutes or until sausage is done.
Brown sausage, beef, onion and green pepper in skillet. Drain. Put in crock-pot on low with all other ingredients. Cook 5 to 6 hours.
Mix and heat at 325° for 30 minutes. Serve with taco chips. (May be microwaved.)
Prepare lasagna noodles according to package directions. In skillet, combine sausage, onion and garlic; cook until brown. Stir occasionally; drain. Stir in next 7 ingredients; bring to boil. Reduce heat; simmer 20 minutes. In medium bowl, blend Ricotta, egg, parsley and salt. Spread thin layer of sauce in 13 x 9-inch baking pan. Layer 1/3 each lasagna, remaining sauce, Ricotta mixture, Mozzarella and Parmesan cheeses. Repeat layers. Bake in 375° oven until bubbly for 1 hour. Makes 12 servings.
Beat eggs well. Add salt, sugar, butter, flour and corn syrup. Add nuts and vanilla. Pour into unbaked crust and bake 45 to 50 minutes at 350°. If crust begins to get too brown, turn heat down to 300° after 15 minutes.
Coat 8-inch square baking pan with vegetable spray and set aside. Combine all ingredients except flour and pecans. Spread batter in pan. Sprinkle with chopped pecans. Bake at 350° for 30 minutes or spring to touch. Cool on rack. Yields 16.
Bake cake in a 13 x 9-inch pan. In medium saucepan, combine pineapple with its own juice and sugar; cook over medium heat, stirring occasionally until thick and syrupy, approximately 20 minutes. When cake is done, remove from oven and pierce top with a fork at 1-inch intervals. Pour pineapple mixture over cake. Cool immediately.
Put all ingredients in blender. Cover and puree until bits are dissolved. Serve hot. Makes about 2 1/2 cups.
Combine meat, beans, 1 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt; mix well. Put into ungreased pan and bake at 350° for 55 to 60 minutes. Pour off drippings. Combine remaining picante sauce and brown sugar. Mix well. Spread on top of meat loaf. Cook another 15 minutes. Let stand 5 minutes before cutting.
Mix all dry ingredients together; set aside. Dissolve 1 package yeast in 1/2 cup warm water, then add the Wesson oil and buttermilk. Mix and add to dry ingredients; mix well. Keep covered in the refrigerator until used. Only take out amount as needed for biscuits. Roll out on lightly floured board. Do not let biscuits rise before baking. Bake in a 450° oven for 12 minutes.
Mix first 4 ingredients in heavy saucepan. Cook, stirring constantly, over medium heat to boil. Boil and stir 5 minutes more. Take off heat. Stir in marshmallows until melted. Stir in semi-sweet chocolate chips next. Stir in chopped nuts and vanilla. Spread in a buttered 8-inch pan. Cool. Cut in pieces. Makes about 30 pieces.
Preheat oven at 350°. Mix all ingredients. Grease and flour an 8 x 8-inch pan. Pour batter in and bake for 15 minutes.
In a large bowl, combine rice, 1 egg and 1/2 cup Parmesan cheese. In another bowl, combine 1 egg, Mozzarella, Ricotta, 1/3 Parmesan and parsley. In a large skillet, brown beef, stirring to break into bits. Add sauce and oregano. Heat. Evenly spread hot rice mixture into an 11 1/2 x 7 1/2 x 2 1/2-inch baking dish. Top with half the cheese mixture and meat mixture. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake at 375° for 20 minutes or until hot. Makes 8 to 10 servings.
In bowl, mix together Cheddar cheese, cream of chicken soup and sour cream. Pour over potatoes in pan. Cook 30 minutes in oven preheated to 375° or until center is bubbling. Remove from oven and add crushed corn flakes (about 1 cup). Pour 1/2 cup oleo or 1 stick, melted, on top of corn flakes. Return to oven and continue to bake until brown.
Put 1/2 jar of peanuts on bottom of 9 x 13-inch pan. Melt Eagle Brand milk, marshmallow cream and peanut butter chips; pour over peanuts. Top with the rest of the peanuts. Press, cut and serve.
Cream margarine and sugar, then add eggs. Beat well. Then add cheese and extract, then beat well. Add flour, baking soda and salt; mixing well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 14 minutes. These can be topped with canned vanilla icing or cream cheese icing.
Melt the margarine. Add the sugar and crushed pretzels. Put in a 9 x 13-inch pan and bake at 350° for 10 to 12 minutes.
Brown hamburger; drain and set aside. Combine remaining ingredients, then mix with hamburger. Put in casserole dish; bake about 45 minutes at 350°. Serve with Chinese noodles.
Mix all ingredients except powdered sugar and drop by spoonfuls in deep hot oil. Drain on paper towels and dust with powdered sugar.
Mix together all ingredients in order listed except the last 2. Place in greased pan. Mix crackers and margarine; sprinkle on top of vegetable mixture. Bake at 350° for 45 minutes.
Combine the cracker crumbs, Parmesan cheese and parsley. Dip chicken in margarine. Dredge in cracker crumb mixture. Place chicken in a lightly greased 9 x 13-inch pan (spray with Pam). Bake, uncovered, for 1 hour at 350°.
Melt butter in skillet. Add flour and stir until blended. Add onion, bell pepper and garlic. Cook until tender. Add crawfish tails and crawfish fat. On low heat, cook about 25 to 30 minutes, stirring occasionally. Add salt, pepper, parsley and green onion tops. Simmer a few minutes, until seasonings blend. Serve over rice.
Preheat oven at 350°. In blender, combine eggs, milk, butter, Bisquick mix, salt and pepper. Blend for a few minutes. Pour into greased 9-inch pie plate. Sprinkle with cheese, bacon or ham, onions and herbs. Bake at 350° for 40 to 45 minutes or until knife comes out clean; cool. Allow 10 minutes before cutting.
Any kind of fruit can be used except fresh pineapple (peaches, grapes, etc.).
Spread crescent rolls on pizza pan. Bake at 350° until lightly browned (8 to 10 minutes). Remove and cool. Mix together thoroughly cream cheese, mayonnaise and Ranch mix. Spread on crust. Top with veggies. Cut into small pizza wedges.
Beat shortening and sugar until creamy; add egg and molasses and beat well. Mix dry ingredients and add to molasses mixture alternately with boiling water. Beat after each addition. Pour into greased 8 x 8 x 2-inch pan and bake at 350° for 35 to 40 minutes. Serve warm.
Mix eggs with lard, then add other ingredients. Let set in refrigerator for 1 1/2 hours. Roll out onto flour covered wax paper. Shape into cake size and lay in greased and floured cake pan. Bake at 300° for 25 minutes. Make 4 to 5 layers. Then add dried apples or fried apples to each layer. You can also make Christmas cookies out of this recipe.
Brown pork chops and transfer to baking dish. Cover pork chops with onion, apples and raisins.
Mix all ingredients except whipping cream. Whip the cream and stir in. Pour into crumb crust or prebaked pie crust.
Combine egg whites, sugar, salt, water and corn syrup in top of double boiler, mixing thoroughly. Place over rapidly boiling water. Beat constantly with electric mixer at high speed. Cook 7 minutes or until the frosting will stand up in peaks. Remove from boiling water. Add vanilla and beat until thick enough to spread.
Heat cocoa and sugar until very hot, melting sugar and cocoa. Add butter; mix thoroughly. Add milk; stir constantly. Let milk boil for one minute, then add vanilla. Stir.
Prepare chocolate and vanilla pudding as directed on package in separate pots. In 9 x 13-inch pan, place whole graham crackers on bottom, totally covering it. Pour half of chocolate pudding on top. Layer whole crackers on top of pudding and then pour vanilla pudding on top. Layer graham crackers on top again and finish with rest of chocolate pudding on top. Crush a few crackers and crumble it on top of last layer of chocolate pudding. Refrigerate at least 4 hours. Keep chilled.
In 4-quart saucepan, prepare rigati according to package directions; add broccoli, carrot, green onions and red pepper the last 5 minutes of cooking time. Drain. In the same saucepan, combine soup, water and cheese. Heat to boiling, stirring occasionally. Add rigati pasta-vegetable mixture and turkey (or chicken). Over low heat, heat through, stirring often. Makes 5 servings. Preparation time: 10 minutes. Cooking time: 25 minutes.
Strip and cut rhubarb in pieces. Stir together rhubarb and sugar and refrigerate overnight. Next day, stir to dissolve sugar, bring to a rolling boil; boil 5 minutes, stir constantly. Add jello; stir and bring to a boil again. Pour into scalded jelly jars; fill to 1/2 inch from top for expansion and freeze. Makes 1 quart.
Mix all together and chill overnight. Serve with large crackers. Can be kept refrigerated several days. Will serve "lots" of people.
Preheat oven to 325° (300° if using dark nonstick spring-form pan). Combine crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch spring-form pan. Bake for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake for 1 hour and 10 minutes or until center is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Cut corn off cob and scrape cob. In a saucepan, add corn, water, milk, bacon drippings, salt and pepper. Bring slowly to a boil. Reduce heat, cover and cook for 10 minutes or until tender. Stir occasionally. Mix flour and water until smooth. Stir into corn. Cook 1 minute or until thickened. Add margarine. Serves 6.
Cream butter and sugar. Add the eggs, then jam. Alternately add flour, sifted with allspice, and buttermilk in which the baking soda has been beaten smooth and dissolved. Last add nuts, raisins and coconut. Mix well. Place in two greased layer pans. Bake for 40 minutes.
Grease a casserole dish. Melt butter in that dish. Mix flour, sugar and milk. Pour on top of melted margarine (do not stir with margarine). Pour pie filling over flour mixture. Bake in preheated oven for 45 minutes at 350°.