HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in olive oil. Add sofrito and other seasonings. Add water and bring to boil. Add rice and cook on high temperature for 2 to 4 minutes, stirring occasionally. Lower temperature and let simmer for 10 to 15 minutes or until rice is cooked.
Cream butter and sugar together well. Add eggs, one at a time. Add flour gradually and blend alternating with milk when adding each cup of flour. Pour cake into a tube pan and bake at 350° until done.
Melt oleo and chocolate over very low heat. Stir in sugar, about 3/4 cup at a time. Be sure to blend well. Mixture will become very thick and dry. Add salt and stir in milk gradually. Continue to cook 7 to 8 minutes to blend and dissolve sugar. Remove from heat and add vanilla. Serve hot or cold over ice cream. Refrigerate.
Save juice from peaches and pineapple and pour in pan, then add pudding. Cook to boil, then let it cool. Mix all fruit except banana. Mix fruit and cooled pudding together. Cut up banana and mix. Chill in refrigerator.
Dissolve jello in water. Add lemon juice and sugar. Chill and whip. Chill thoroughly the evaporated milk and whip. Fold in jello mixture and fill 2 vanilla wafer crumb crusts. Top with a bit of crushed vanilla wafers (toasted with a bit of butter and baked in 375° oven and cooled). Chill pie and serve.
In large skillet, cook chicken in butter. Remove the heated platter. Keep warm. To drippings in pan, add garlic, onion and mushrooms. Cook, stirring, until onion is tender. Stir until slightly thickened. Add chicken, turning to coat in sauce. Serve over rice. Serves 4.
Melt butter in a pan and saute scallions, garlic, mushrooms for 3 minutes. Stir in flour, then add catsup, wine and stock. Whisk gently. Cook, stirring constantly until sauce is slightly thickened. Good with fish.
Preheat oven to 375°. Mix dry ingredients, then blend with water. Spread over chicken pieces. Place in nonstick baking pan. Bake 50 to 60 minutes. Contains 227 calories.
Combine crumbs and pour butter over it. Put layer of crumbs, oysters, salt, pepper and lemon juice, then add another layer. Add cream. Bake at 400° for 20 minutes.
In large bowl, layer lettuce, celery, green pepper, onion and peas. Spread mayonnaise completely over peas with spatula. Sprinkle sugar lightly over mayonnaise. Layer Cheddar cheese. Layer crumbled bacon over top. Seal tightly with Saran Wrap. Refrigerate overnight. (If leftovers are anticipated, drain various vegetables before layering to decrease eventual sogginess.)
Crush cookies. Reserve 1/3 cup. Press cookies in 9 x 13-inch pan. Pour melted margarine over crumbs. Refrigerate 1 hour. Mix cheese and sugar. Blend in 1 Cool Whip. Spread over cookie crumbs. Refrigerate 1 hour. Prepare pudding according to directions. Spread over cream cheese layer. Refrigerate 1 hour. Spread 2nd layer of Cool Whip on top. Sprinkle with remaining cookie crumbs.
Place bread, buttered side down, in 9 x 13-inch Pyrex; place chili peppers over bread. Cover with cheese mix. Beat eggs, milk and flour. Dribble egg mix over bread, chili and cheese layers. Bake approximately 35 minutes at 350°. Cool 10 minutes before cutting.
Heat oven to 400°. Grease a 10-inch pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in plate. Beat milk, biscuit mix, eggs, salt and pepper until smooth. Pour into the pie plate. Bake 25 minutes. Remove from oven and top with tomatoes. Sprinkle with cheese. Bake until inserted knife comes out clean, 5 to 8 minutes. Cool 5 minutes.
Cream together the first 3 ingredients. Sift together the next 4 ingredients, then add to creamed mixture and set aside. Heat the next 2	ingredients until foamy and add to batter. Stir in the chopped nuts. Bake in greased miniature muffin tins on	350° for 15 to 20 minutes. Roll or toss hot muffins in powdered sugar. (Good served warm or room temperature). Makes several.
Boil squash until tender. Drain and mash. Combine squash, onion and egg; add flour, cornmeal, baking powder and salt. Mix well and drop by level teaspoon into hot oil. Fry until golden brown. (These make great hushpuppies for eating with fish.)
Mix all together. Pour into a 9 x 13-inch greased pan. Bake at 350° for 30 minutes. (Watch time, do not overbake.)
Mix all ingredients well and form into a loaf. Place mixture in a loaf pan and bake at 350° for about an hour.
Cook and drain broccoli and put in buttered casserole dish. Mix 1/2 cup butter, bouillon cubes and milk in saucepan and cook until thick. Add this mixture to broccoli. Make stuffing with water and butter; mix with nuts and spread on top of broccoli mixture. Bake at 350° for 30 minutes or until brown.
In a large pot, heat polk salad greens to boiling; add salt. Boil until tender or done. Drain; add more water. Repeat boiling procedure, except don't add any more salt. Drain again; add cool water and let cool. Then squeeze out excess water into balls; set aside.
Preheat oven to 275°. In a large bowl, beat the egg yolks and the whole egg. Beat until the mixture is thick and light in color. Gradually beat in 1/2 cup of the sugar, then the nuts and the breadcrumbs. Continue to beat until mixture forms a dense, moist mass.
Put broccoli into boiling water and let thaw; separate with fork and put in strainer (do not cook broccoli). Put cheese in pan and add soup. Cook over low heat until cheese is melted. Put broccoli in dish. Cover with sauce and then croutons. Bake at 350° for 20 minutes. Cover if croutons get too brown.
Pour mushroom soup in large bowl. Add milk and 1 cup of potato chips, onions, tuna, pepper and sauce. Mix well. Pour in greased casserole dish. Sprinkle paprika over top. Bake at 450° in oven for 30 minutes.
Mix and pour in casserole dish. Set in refrigerator overnight. Bake at 350° for 45 minutes. Two cups of cornflakes may be crumbled on top after baking, if desired. A good dish to prepare for Sunday dinner.
Add stock to water; cook rice in this, covered, until water is absorbed, about 50 minutes. Add 1/4 cup of butter, basil leaves, cinnamon, parsley, 2 teaspoons Bon Appetit, onion, salt and pepper; mix well. Fill cavities of hens. Cover exposed stuffing with aluminum foil to prevent drying. Brush hens with a mixture of 1/4 cup of butter and remaining Bon Appetit. Roast in a 450° oven for 20 minutes. Reduce oven to 350°; roast 45 minutes.
Combine flour, salt, brown sugar and margarine. Press in a 9 x 13-inch slightly greased pan. Bake at 350° for 10 minutes. Cool. Spread 2 cups of nuts on top.
Combine first 4 ingredients in a heavy saucepan; stir with a wire whisk until well blended. Cook over medium heat, stirring constantly, until thickened and smooth. Stir in flavoring. Chill thoroughly. Stir in coconut.
Cook noodles according to package; drain well. Add butter and cream and then add grated cheese. Serve hot.
In a large bowl cream sugars, shortening and 1/2 cup of the peanut butter with an electric mixer. Blend in the corn syrup, milk and vanilla. Mix together the flour, baking soda and salt; add to the creamed mixture, mixing well. Shape dough into a 1 1/2-inch roll about 18-inches long. Wrap in plastic wrap and chill for 2 hours.
Boil eggs 15 minutes. After eggs are cool, crack off shell; cut egg long ways in half. Take all yolks out of eggs. Place yolks in bowl. Mix mayo, mustard and relish with yolks. Mix to taste. Place back in eggs and sprinkle with paprika.
Combine jello, sugar and water in a saucepan. Bring to a boil, stirring to dissolve sugar and jello. Remove from heat. Stir in fruit. Set aside to cool. Combine milk and cream cheese, beating until smooth. Stir in gelatin mixture, then the nuts. Pour into mold or bowl. Chill until firm.
Mix all together except stuffing mix and butter. Top vegetables with stuffing mix and melted butter that have been mixed. Bake, uncovered, at 350° for 30 minutes or until top is good and brown.
Brush meat with bottled Italian salad dressing. Mix spices and sprinkle on meat while turning on the rotisserie. Cook until done.
Mix together in casserole dish and bake at 350° for 30 minutes. Serve warm as a dip with Tostitos or other corn chips.
Mix sugar, butter and egg. Add milk, soda, cocoa, flour and vanilla, then the boiling water. Pour into pan and bake.
Saute cabbage, onion, celery, peas and carrots in butter in a 3 quart saucepan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk and seasonings; heat over low temperature for 15 minutes, stirring occasionally. Add cheese; stir until melted.
Wash and pick over beans, cover with cold water and soak overnight. Cover beans with 2 or 3 inches of water, using the water they soaked in. Add ham bone, onion, bell pepper, garlic, cumin powder, red pepper and Tabasco sauce. Cook slowly for several hours, about 3 or 4. Add salt after beans are tender. (The beans will make thick gravy.) About 20 minutes before beans are done, add sliced sausage. Serve over rice. Serves 8.
Combine all ingredients into large mixing bowl. Beat for 15 minutes. Flour and grease tube pan. Bake at 325° for 1 hour and 15 minutes or until toothpick comes out clean.
Preheat oven to 350°. Place corn in baking dish; set aside. Melt margarine in skillet over medium heat. Add flour and blend. Add whipping cream; mix well. Add hot mixture to corn and blend well. Bake 30 to 35 minutes.
Butter bread on both sides and place in a greased 9 x 13-inch pan. Cook sausage and drain. Spoon sausage over the bread and sprinkle with cheese. Combine eggs, half and half and salt. Mix well. Pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered 45 minutes at 350°.
Boil squash and onion for 5 minutes; drain. Pour melted margarine into a casserole dish; add squash. Combine egg, milk, salt, pepper and sugar; mix well and pour over squash. Sprinkle evenly with cheese. Spread cracker crumbs over casserole. Bake at 350° for 30 minutes.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand, ReaLemon brand and food coloring, if desired. Pour into prepared pastry shell. Bake 30 minutes. Cool; chill. Spread with whipping cream. Garnish as desired. Preparation time: 10 minutes. Refrigerate leftovers.
Saute onions in butter. Blend in flour, soup and milk. Add mushrooms and salt and pepper to taste. Cook wild rice according to directions on box. Layer rice, chicken, sauce and cheese. Bake, uncovered, for 15 minutes at 350° in oven.
Combine bananas, oil and sugar. Combine dry ingredients and add alternately to banana mixture with buttermilk. Stir in nuts, if desired.
Crumble the sausage and mix with cheese. Add biscuit mix one cup at a time. Form into small balls around 1-inch in diameter. Place on ungreased pan and bake at 350° to 375° until light brown, approximately 13 to 15 minutes. May be made ahead and frozen. If so, cook a little longer.
Beat cake mix, oil, eggs, and oranges for 2 minutes at medium speed. Pour into three 9-inch cake pans. (Line the bottom with wax paper and spray sides and bottom with no-stick cooking spray.) Bake at 325° for 25 to 30 minutes or until done. Cool completely before frosting.
Cream sugar, egg and oil on low speed. Add flour and baking powder. Fold in by hand raw apples and nuts. Bake in oblong pan at 350° for 60 minutes.
Cook spinach. Drain. Squeeze water out. Mix all ingredients together. Form golf ball size. Place on cookie sheet. Bake at 350° for 7 to 10 minutes or until lightly brown. Serve plain or with a dip (Spicy Mustard Sauce).
Bake the eggplant in a preheated 350° oven until tender (about 1 hour). Cool slightly. Peel the eggplant. Mash, leaving a lumpy texture. Add remaining ingredients. Adjust the seasonings to your taste. Serve with rye bread, pita or crackers.
In a small bowl, fold together yogurt, garlic and oil. Transfer to a small serving bowl. Arrange the artichoke, potatoes, carrots, beets and chickpeas on a large platter. Serve the vegetables with sauce. (Tear off artichoke leaves and dip in sauce.)
Warm cottage cheese and butter slightly. Add dill seed, onion, sugar, baking soda, salt and eggs. Beat until blended. Combine water and yeast. Stir until dissolved. Stir into cottage cheese mixture. Stir in as much flour as possible, then knead in the rest. Continue kneading until dough becomes smooth and elastic. Place dough in greased bowl. Turn to grease top. Cover and let stand until double in bulk. Punch down. Shape into 2 loaves and place in 8 x 4-inch loaf pans. Cover and let rise until dough reaches top of pans. Bake in 375° oven for 35 to 40 minutes or until loaves are browned and sound hollow when tapped. Remove from pans. Cool on racks.
Heat oven to 400°. Grease 10-inch quiche dish. Sprinkle bacon, cheese, onion and vegetables in dish. Beat remainder until smooth. Pour over all and bake until knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Serves 6.
In a very large mixing bowl, cream sugar, shortening and eggs. Put soda in sour cream and let foam up. Add to sugar, shortening and egg mixture. Add nutmeg. Add flour, a couple cups at a time. Take a little dough at a time on a floured board. Roll and cut out. Can decorate or sprinkle with colored sugar. Bake at 350° until golden brown.
Cut broccoli into small pieces and parboil until tender; drain. Saute onion in butter; add soup. Beat well. Line baking dish with crumbs. Layer broccoli, mushrooms and cheese. Pour soup mixture over this. Save 1/2 cup crumbs for topping. Bake at 350° until mixture starts to bubble (about 30 minutes).
Mix wafers, 1 tablespoon of sugar and butter; press firmly into bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes.
Mix first 5 ingredients and cook to a rolling boil for about 2 minutes. Add coconut, nuts, vanilla and oatmeal. Mix well and drop by teaspoons on waxed paper. Let cool.
Grate 1/3 cup cucumber and onion slice (1 teaspoon). Press in strainer to remove juice. Add mayonnaise, vinegar, sour cream, parsley and seasonings.
In small bowl, mix cream cheese, 2 cups whip cream, sugar and 2 tablespoons of milk. Spread on bottom of graham cracker crust. Put fruit on top.
Heat shortening in a large skillet or electric frypan. Brown pork chops on both sides. Season with salt and pepper and add bouillon cube, dissolved in water. Place vegetables on top of chops. Cover tightly, reduce heat and simmer 45 minutes. Serves 4 to 6.
Preheat oven to 325°. Toast pecans in oven for 8 minutes to warm them. Beat egg whites until soft peaks form. Add salt. Continue beating until slightly stiffened. Add sugar gradually until stiff peaks form. Add vanilla and beat until well blended. Fold warmed pecans into meringue mixture.
After popcorn is popped, open bag. Sprinkle on dressing; re-close bag. Shake vigorously. Serve.
Press out cookie dough and bake until golden brown. Cream sugar, cream cheese and vanilla. Spread over baked cookie. Arrange fruit on top. Cut into small pieces.
Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients and add alternately with water.
Place pork chops in baking dish. Salt and pepper; slice onion into rings and place on pork chops. Mix mushroom soup with milk until smooth and pour over chops. Bake at 350° for 45 minutes.
Preheat oven to 350° (325° if glass pan). Grease square pan. Thoroughly mix all ingredients and bake for 45 minutes.
Mash berries slightly. Sprinkle with 1/4 cup sugar and set aside.
Mix all ingredients together and pour into greased and floured pan. Makes 1 loaf pan. Bake at 300° about 1 hour. Pecans may be sprinkled on top of cake before baking.
Heat in large pan to boiling. Simmer 15 minutes. Remove from heat and strain. Garnish with orange slices. Good cold, too. Makes 10 (1/2) cups.
Wash cauilflower, broccoli and green pepper. Cut cauliflower and broccoli into flowerets and put into large bowl. Dice green pepper and onion; cut in fine pieces. Mix all together with cauliflower and broccoli. Add cheese and bacon. Cream together mayonnaise with sugar, adding milk, if desired. Pour on the ingredients in bowl and toss. Let set several hours. Toss again before serving.
Mix Crisco, sugar and molasses. Sift flour, soda and salt. Add alternately with milk to first mixture. Add spices and vanilla. Bake in layer pans. Frost with favorite frosting.
Add jello to water and stir until dissolved. Add cream cheese and beat until cheese is well blended. Chill until slightly congealed. Add pineapple and celery. Fold in Dream Whip, lightly but thoroughly. Add nuts and cherries. Pour into mold that has been rinsed with cold water.
Preheat oven to 350°. Combine sugar, flour, salt, soda and spices. Stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1-inch balls and roll them in sugar. Place on ungreased baking sheets. Remove immediately from cookie sheets when done. Bake 10 minutes.
*To sour milk, add 1 tablespoon vinegar plus milk to equal 1 cup.
Melt butter and cocoa together. Remove from heat and stir in eggs and sugar. Mix well. Add flour, salt, nuts, and vanilla; mix well. Spoon batter into a 13 x 9 inch pan. Bake at 350° for 35-45 minutes. Sprinkle marshmallows on top of warm cake; let stand in warm oven (turned off) for a few minutes. Cover with frosting.
Put chocolate and milk in a bowl. Stir with a mixer. Put in refrigerator for 3 minutes. Put in dishes. Eat. "When Daddy and I make chocolate pudding, it tastes chocolate good."
In a large mixing bowl cream together brown sugar and lard; beat in eggs. In a separate bowl sift together flour and spices. Stir flour mixture, buttermilk and soda mixture into sugar and lard alternately. Add apple butter and stir lightly. Pour into a 9 x 5-inch glass loaf pan. Bake at 325° for 1 hour or until it tests done.
Use a 3 1/2 cup ring mold sprayed with Pam. Mix all ingredients. Press firmly into mold. Chill until firm. Invert onto plate and fill center with strawberry preserves. Especially good with Triscuits crackers.
Put all ingredients in a quart jar in the order given. Shake well. Store in refrigerator.
Place chocolate chips in a microwave-safe bowl and microwave on High for 1 to 2 minutes, stirring 1/2 way through cooking, until melted. Stir in the nuts or dried fruits (or a combination of them). Drop the mixture by teaspoonful onto waxed paper-lined baking sheet and refrigerate until firm. Store in cool room temperature. Makes about 15 candies.
Crust: graham cracker crumbs and 1 stick butter (melted). Press in covered dish.
Melt oleo in skillet. Add onions, celery and carrots. Saute for 10 minutes or so. Add boiling water with chicken bouillon cube or chicken broth. Simmer until vegetables are done. Combine flour, salt, pepper and milk. Cook until thick. Add to cooked vegetables. Line casserole with chicken. Top with vegetables. Bake 30 minutes in 350° oven. Put mashed potatoes on top of vegetables and serve. Chicken and vegetable sauce can be made ahead and refrigerated or frozen until ready to use.
Mix all ingredients together. Hollow out 1 round loaf. (Use these as bread pieces for dip.) Cut other loaf into cubes for dipping. Fill center of hollow loaf with dip. Arrange cubes around filled loaf.
Combine sugar and Karo syrup; cook 4 minutes. Add peanuts; cook 4 minutes. Add vanilla and butter; cook 2 minutes. Add soda; stir well and pour quickly onto well-greased cookie sheet. Cool; break.
Place all ingredients in a blender until smooth. Use in place of sour cream for potatoes, dips, salads and fruits. Yields 1 pint.
In a 9 x 13-inch pan, layer in order: lettuce, green pepper, chopped onion, celery, peas and water chestnuts. Cover with equal parts of Miracle Whip and sour cream, the sugar and Worcestershire sauce, sealing edges. Refrigerate overnight. When ready to serve, add grated Cheddar cheese and bacon bits (optional). Garnish with cherry tomatoes.
Cook potatoes until tender and mash. Beat eggs and milk together. Add other ingredients. Melt butter and pour into buttered Pyrex dish and bake at 350° for 30 to 45 minutes. Make Topping.
Grate potato finely. Sift flour, salt, pepper and sugar together. Add eggs, potato, sour cream and onion. Add parsley.
Mix all ingredients thoroughly. Mold into oblong loaf. Place in preheated oven of 375° and bake for 1 1/2 hours.
Debone chicken and break up in the oleo, which has been melted in the casserole dish. Drain Veg-All and pour over top of chicken. Mix broth with soup and pour over vegetables. Mix Bisquick and milk real good and pour over all. Bake at 450° for 30 to 45 minutes or until brown.
Grease	and flour a 13 x 9-inch baking pan.	Preheat oven to	350°. In 2 quart saucepan, melt margarine and remove from heat. Stir in brown sugar until well-mixed, then blend in eggs and yogurt. Add whole wheat and all-purpose flours, bran,	orange peel, vanilla, salt and baking soda. Fold in prunes. Spread batter into greased pan. If desired, sprinkle top with 2 tablespoons oats.	Bake 30 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into bars; makes about 3 dozen.
Prepare creamy garlic noodle mix according to directions on package. Combine prepared noodle mix, chopped onion and fake crab in casserole dish. Top with bread crumbs. Bake at 350° about 30 to 40 minutes until heated. Or cook in microwave about 15 minutes, turning dish every 15 minutes.
Drain fruit, mix juice, sugar, salt, flour and eggs. Cook until thick. Add cooked macaroni and mix gently. Let set overnight. Add Cool Whip and drained fruit in morning.
In a large mixing bowl, mix sugar, shortening and salt; pour boiling water over mixture. When water is lukewarm, sprinkle yeast and stir until dissolved. Add eggs and slowly add flour mixing as you add. Mix well. Cover and let rise 30 minutes in a warm area. Punch down. Roll out onto lightly flour surface. Cut with round cutter. Place into 3 buttered cake pans. Brush top with melted butter, cover (wax paper works well) and let rise again for 30 minutes. Bake at 350° for approximately 15 minutes or until lightly brown. Makes 30 to 36. Freezes well.
Over low flame, saute onion in butter until tender; combine with remaining ingredients. Turn into greased 1 1/2-quart baking dish. Bake in 350° oven for 30 minutes.
Cook potatoes until tender; slice while warm. In small bowl mix mayonnaise, red wine vinegar, sugar and milk. In large bowl mix potatoes, celery, onions and mayonnaise mixture together. Garnish with paprika and green pepper.
Preheat oven to 375°. Drain green beans. Pour beans into a casserole dish and mix in soup. Sprinkle cheese over mixture. Place onion rings on cheese. Cover and cook for 10 to 15 minutes or until cheese is melted. Uncover and cook for 5 minutes.
Dissolve gelatin in hot water. Add marshmallows and partially defrosted strawberries, stirring until marshmallows dissolve. Add lemon juice and chill until partially congealed. Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pour into dish and chill until firm. Serves 10 to 12.
Sift together flour, baking powder, baking soda and salt. Cream together margarine and sugar. Beat in egg, sour cream and milk. Fold in the flour mixture and raisins. Bake at 375° for 1 hour.
Combine dry ingredients. Add buttermilk, water, margarine and egg. Mix well. Stir in onion and peppers. Carefully drop batter by teaspoonfuls into hot oil (375°). Fry 3 to 5 minutes, turning once, until golden brown. Drain well on paper towels. Yields about 2 1/2 dozen.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk in egg, buttermilk, vanilla and 2 1/2 tablespoons oil, whisking until smooth. Fold in blueberries gently.
Mix together all ingredients except pecans. Put in freezer for 30 minutes. Roll into a ball and then roll in chopped pecans.
Mix together flour, salt and baking powder. Cut in shortening. Add warm water, little at a time and stir with fork until dough forms a ball but is not sticky. Knead 5 times and let rest for 10 minutes. Roll out any size you want. Cook in an ungreased black cast-iron skillet until dotted with golden spots on both sides. Cool and freeze or serve warm. Use with breakfast foods, lunch, dinner, beef, cheese, tomatoes, tuna salad, sausage, eggs, etc.