HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms in margarine until done (4 to 5 minutes). Sprinkle flour over mushrooms; add garlic salt and stir until thick. Add sour cream and stir. Pour into ovenproof dish and cover with grated cheese. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes until melted and bubbly. Serve with crackers or party rye bread slices.
Layer shredded chicken in bottom of baking dish. Mix soup and milk. Pour over chicken. Prepare stuffing according to package. Put on top of chicken. Bake 20 minutes or until it bubbles. Bake at 350°.
Mix together butter and cocoa. Add eggs and sugar to mixture. Blend flour, pecans, vanilla and salt into cocoa mixture. Pour into greased 9 x 13-inch oblong pan. Bake 35 minutes at 350°. Cool cake.
Cream brown sugar and shortening. Mix in applesauce, vinegar and vanilla. Combine flour, cinnamon, nutmeg, cloves, soda and salt and add to first mixture. Stir in raisins and nuts.
Mix together in 9 x 13 pan. Bake at 350° for 1 hour.
Combine all ingredients in pot and bring to a simmer. Cook until chicken, potatoes and noodles are done. Serve.
Brown meat; drain. Add onion; cook until tender. Stir in tomato paste, water and seasonings. Cover. Simmer 30 minutes.
Thoroughly blend ingredients. Makes 3/4 cup of a sweet/sour dressing. Great topping for fruit salads, greens and gelatin molds. Use on coleslaw for a pleasant tasting change.
Preheat oven to 350°. Brown ground beef and sausage in a skillet and drain, mix with sauce and set aside. Boil ziti noodles. Meanwhile, mix cheeses, egg, parsley and pepper. Add ziti and mix again. Spread a small amount of sauce on bottom of a 9 x 13-inch pan. Then spread half of cheese and pasta mix in pan, followed by half of sauce. Then spread remainder of cheese, pasta again followed by remainder of sauce. Sprinkle top with a small amount of reserved Mozzarella or Parmesan and bake at 350° for 45 minutes to an hour.
Cook spaghetti. Drain, rinse, drain and let cool. Dice cucumbers, tomatoes, onions and green pepper. Mix with spaghetti. Add salad seasoning and Italian dressing. Toss well. Chill.
In skillet, brown hamburger and onion. Drain. In casserole dish, layer cabbage and the hamburger. Pour tomato soup over the top of last layer. Cover and cook at 350° for 1 hour.
Spoon Cool Whip into large bowl, add pudding and blend well. Add pineapple (with juice). Fold in marshmallows and chill.
With pastry blender or fork, cut butter into flour until pieces are the size of small peas. Sprinkle 1 tablespoon cream over part of mixture; toss gently with fork. Push to one side of bowl. Sprinkle next tablespoon of cream over dry part; mix lightly. Push to moistened part at side. Repeat until all is moistened. Form into ball; divide in half. On lightly floured surface, roll to slightly less than 1/8 inch. Cut in rounds with floured 1 1/2-inch cutter. Dip one side of cookie in sugar. Place sugar side up, 1/2 inch apart, on ungreased baking sheet. With fork, prick each cookie in 4 parallel rows. Bake at 375° for about 8 minutes, or until golden and puffy. Remove at once from rack. Sandwich cooled cookies with frosting tinted for holiday.
Mix first 4 ingredients together. Roll into balls. Refrigerate overnight. Mix chocolate pieces and paraffin in top of double boiler. Dip balls in mixture. Refrigerate.
Scrub carrots and pare or scrape off skin. Cook, covered, in small amount of boiling, salted water until almost tender when tested with a fork. Drain and let dry. Put butter or margarine and light brown sugar in skillet and cook until syrupy. Add carrots and cook slowly, turning until glazed all over.
Combine all ingredients in a large bowl. Toss, then top with Ott's French dressing.
In large saucepan, mix all ingredients except frankfurters. Cover and simmer 2 hours. Add frankfurters and simmer 5 minutes. Serve in chafing dish.
Drain juice from peas into pan. Mix flour with a little water to make a smooth, thin paste. Thicken pea juice with flour mixture. Cook about 3 or 4 minutes. Pour in peas. Add sliced or cubed cheese, according to taste. Just before serving, add cream and a little salt and pepper; possibly a little butter.
Salt and pepper chicken pieces. Heat oil in a large skillet. Add chicken and cook over medium-high heat, searing about 12 minutes on each side. Remove chicken and keep warm.
Sift flour, sugar and salt into 9-inch pie plate. Combine oil and milk in measuring cup; beat with a fork until blended. Pour over flour mixture. Mix with a fork until all flour is moistened. With fingers, press mixture firmly against bottom and sides of pie plate. Make small edge on rim of plate; flute. Do not form a high edge. Spoon or pour in filling.
Mix all ingredients and spread on bread. Bake on cookie sheet at 450° until bubbly. To freeze, let cool first. Mixture can be kept at least one week in Tupperware.
Combine first 7 sauce ingredients and pour over steak. Marinate 4 hours to 2 days; turn occasionally. Barbecue over hot coals. Baste occasionally with marinade. Carve thin on diagonal. Serves 4.
Add enough flour to make a stiff dough to the sweet milk, white sugar, butter and baking powder. Drop by spoonfuls into sauce.
In a large Dutch oven, combine cooked beef, beans, onion, bell pepper, garlic salt and chili powder. Let simmer. In a bowl, put stewed Mexican-style tomatoes and green chilies, then mix together with your hands until well blended. Add mixture to beans and cook on medium heat for 30 minutes. Serve with tortilla chips. Makes 6 servings.
Place potatoes in a greased 9 x 13-inch pan. Brown hamburger and put in the potatoes. Heat Cheddar cheese soup and milk and pour over hamburger. Dot with butter and salt. Mix the tomato soup, oregano, sugar and onion and pour over top. Place sliced pepperoni over all. Cover with foil and bake at 400° for 15 minutes. Turn down to 350° for an hour or until potatoes are done. Top with Parmesan cheese and Mozzarella cheese and return to oven a few minutes to melt.
1. Using a covered pot or pressure cooker, simmer the black beans, white beans and pinto beans separately in seasoned water until tender. Drain and reserve each type of cooked bean separately until cool. Before combining the beans, drain any remaining liquid from the navy and pinto beans. Rinse the black beans and drain well.
Mix dry pudding into other ingredients. Chill 2 to 3 hours. Serve as a dessert or salad.
Melt oleo and combine with sugar, Karo and salt. Boil 5 minutes. Add baking soda and vanilla. Pour over popped corn and nuts. Bake at 200° for 45 minutes uncovered. Stir every 15 minutes. Cool on cookie sheets. Break into small pieces and store in airtight container.
Cut up rabbit into serving size pieces. Shake the meat in a paper bag with flour seasoned with salt and pepper. Brown in margarine. Mix bacon, onion and egg. Season with salt and pepper. Pour this mixture into a baking dish and arrange rabbit meat on top. Bake at 350° for about 1 hour or until tender.
Beat all other ingredients together until smooth, reserving the 2 additional tablespoons of honey. Pour the parsnip filling into the partially baked pie shell and drizzle the remaining honey over the top. Bake at 375 for 50 to 60 minutes.
Saute meats in 4 tablespoons oil until brown; add onion, garlic, bay leaf and basil. Cook until onion is lightly browned. Add mushrooms, tomatoes, tomato sauce, 1 tablespoon salt and pepper. Simmer 1 hour and 30 minutes, adding water if necessary.
Combine beef, green peppers and onion in skillet until brown. Add mixed oats, flour, salt and water with barbecue sauce and cook until done. This recipe will serve 6 people.
Mix all together. Put in 9 x 13-inch pan and top with crushed potato chips. Bake at 375° for 1 hour. Can be made ahead and refrigerated until baking time.
Cook sugar, salt, water and syrup until it forms a soft ball in cold water. Beat egg whites until real firm. Slowly pour mixture over egg whites and beat. Add vanilla and beat until fairly thick. Add nuts and drop by spoon on wax paper.
Blend vinegar, salt, sugar, turmeric, mustard seed and celery seed. Boil in a saucepan. Put sliced cucumbers in a gallon jar and onions. Pour mixture into a jar over cucumbers and onions. Cool and then put in refrigerator and keep.
Mix ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly before removing from cookie sheet. Makes 4 dozen.
Let dough thaw and rise 4 to 5 hours. Roll bread into rectangular shape, 12 x 18-inches. Beat eggs and add oregano. Spread over bread dough. Save a little to brush on top of loaf. Layer pepperoni, Provolone and Mozzarella onto rolled out bread dough. Roll up into a loaf. Bake at 325° for one hour.
Cook apples and water until tender. Add remaining ingredients and cook until thick. Put in jars and seal.
Mix cocoa and sugar. Add milk and butter (do not melt butter). Stir together. Heat to boil in thick boiler. Boil for 4 1/2 minutes. Do not stir after it starts boiling. Maintain a rolling boil, but do not burn. Place in sink of cold water; add flavoring. Stir until icing begins to thicken. Spread on layers. If icing becomes too thick, add a little water. Will ice four layers.
Melt butter and margarine; add sugar, water and corn syrup. Cook to 300°. Pour candy out on ungreased cookie sheet, then crack.
Dissolve jello in hot water. Add cold water. Cool slightly and add sherbet. Stir until melted. Add other ingredients (except banana) and chill. Add banana just before serving. Serve on lettuce.
Bake in wide-mouth canning jars that have been greased. Fill jars only half full.
In small sauce pan mix sugar, flour and salt. Stir in pineapple juice and egg. Cook over moderate hear, stirring constantly until thickened. Add lemon juice. Set aside and cool. Cook Acini pasta according to package directions. Combine cooked mixture with the pasta. Cover, place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least one hour before serving. Serves 8 to 10.
Cream shortening and sugar; add sifted dry ingredients and water alternately. Add nuts, cherries and pineapple. Fold in stiffly beaten egg whites last.
Combine molasses, sugar, salt and butter. Cook slowly while popcorn is popping. Pour molasses mixture over corn and shape into balls.
Steam broccoli lightly until crisp. Combine all ingredients except broccoli. Put into oiled 8-inch square baking dish. Bake 45 to 60 minutes at 350°. Remove from oven and cover with Sesame Almond Topping.
Cook egg noodles. Set aside. Brown meat and onions, then drain. Pour in 2 cans of soup. While cooking meat and tomato mixture, cook corn and chopped pepper in a separate pan with some butter. Combine mixtures and egg noodles. Grate cheese in a separate bowl. Put meat and noodle mixture in a casserole dish; add grated cheese on top. Bake in a 350° oven for 45 minutes.
Melt butterscotch and chocolate chips together. Take off heat. Add peanuts and chow mein noodles; mix. Spoon on waxed paper. Makes 3 1/2 dozen.
Combine the first 6 ingredients and pour into the unbaked pie shells. Combine the last 5 ingredients to make a crumbly mixture; sprinkle on top of the pies. Bake at 375° for 45 minutes or until golden.
Cut kielbasa into 1 to 2-inch pieces. Place in skillet with just enough water to cover bottom of skillet. Cook over medium heat until kielbasa is hot. Add tomatoes with liquid, oregano and garlic. Cover and bring to a boil. Add sour cream, stirring to combine. Simmer, uncovered, 15 to 20 minutes or until sauce starts to thicken. Serve over hot egg noodles or rice.
Place cream cheese in mixer and cream. Add sugar and mix well, scraping the sides and bottom of bowl often. Add the whole eggs, egg yolks and salt, scraping the sides and bottom often. Mix in the remaining ingredients. Bake at 300° for 1 hour in 10-inch pan lined with paper. Grease and flour the sides. Crust is not used.
Mix sugar and vinegar; boil and set aside to cool. Mix with other ingredients and refrigerate overnight.
Stir together the cornstarch and cold cream until well blended. Add water and stir. Add food coloring, one drop at a time until you get desired color.
Beat egg. Beat in sugar, flour and salt and turn into plate lined with pastry. Add the butter in bits here and there, cover and finish as ordinary apple pie. I use a lattice crust. Bake in slow oven at 325° for 35-40 minutes.
Sift together salt, flour, baking powder and sugar. Mix in milk and egg. Cook batter in 1-inch of hot oil. Can be put into pan with a funnel or simply with a ladle.
Mix all ingredients together. If too thick, add a little canned milk for spreading. Spread on cake.
Separate dough into 10 biscuits. Arrange in ungreased 9-inch square baking dish. In a bowl, combine rest of ingredients and pour over biscuits. Bake at 400° for 25 to 30 minutes or until biscuits rise to top and are golden brown.
Cook first 5 ingredients for 2 minutes (after it boils hard). Add oatmeal, nuts and vanilla. Drop by teaspoonfuls on wax paper.
Heat oven to 350°. Grease a 13 x 9 1/2 x 2-inch pan. Beat in bowl with rotary beater the egg yolks. Stir in the brown sugar, water and vanilla. Stir in another bowl the flour, baking powder and salt. Cut up the gumdrops. Mix dry ingredients into egg mixture. Stir in the gumdrops and the walnuts. Beat in small bowl with rotary beater until stiff, but not dry the egg whites. Stir into dough. Bake 30 to 35 minutes. Cool 20 minutes. Cut into bars. Makes 3 dozen.
Heat olive oil. Saute onion, garlic and celery. Add seasoning, mushroom soup, milk and water. Add cheese (cut up). Add tuna. Layer peas in bottom of casserole pan. Dot with butter. Layer drained macaroni. Pour cheese-tuna mixture over macaroni. Additional strips of cheese can be put on top. Heat in oven for about 15 to 20 minutes.
Mix dry ingredients together first. Then add bananas, eggs and oil. Mix together until mixture is completely without clumps. Add poppy seed according to what you prefer.
1. Light oven; get out utensils and ingredients. Remove blocks and toy autos from table. Grease pan; crack nuts.
Place melon chunks in a pretty glass bowl. Mix partially thawed limeade with 3/4 cup water. Pour oven melon chunks. Garnish with mint sprigs or curls of lime peel. This may be used as a simple dessert or as a side dish.
Cube bread. Put in bottom of oblong pan that has been sprayed with Pam. Break up sausage, cook, drain and put over bread cubes. Beat eggs. Mix with salt, milk and Worcestershire sauce. Pour over sausage. Put grated cheese on top. Put in refrigerator overnight. Bake at 350° for 40 to 45 minutes.
Combine first 6 ingredients in a large bowl. Toss gently. Place green onions around edge of bowl. Serve immediately.
Mix sugar and water with Kool-Aid according to the directions on the package. Add the remaining ingredients and freeze. Add ginger ale when served.
Combine everything except yolks and vanilla in saucepan. Over medium heat, bring to a boil, stirring. Boil 1 minute. Stir constantly. Stir half of hot mixture into egg yolks. Mix well. Pour back into saucepan. Bring to a rolling boil 1 minute. Remove from heat. Add vanilla. Pour into pie shell.
In a small bowl, stir together the softened cream cheese, mustard and celery salt. Stir in bacon, tomato and green pepper. Cover and chill. Serve with vegetable dippers.
Mix well and add Rice Krispies last. Mix by hand and pinch off balls; press down with fork. Bake 10 to 12 minutes at 350°.
Add 2 1/2 cups boiling water to soup mix. Cover and simmer for 7 minutes. In a skillet, melt the butter and saute diced onion. Remove onion and blend in flour. Stir in hot soup and cook until thickened.
Cook over medium heat in a heavy pan until mixture pulls away from sides of pan. Turn out and knead. Careful, it's still hot!
Mix well; form into a ball. Leave enough ham to roll in. Store in refrigerator.
Dissolve first 3 Jell-Os with 1 cup boiling water in pie plates. Refrigerate. Dissolve 1 cup boiling water, wine and sugar with black-cherry Jell-O in bowl; refrigerate.
Simmer chicken, garlic and 1/2 teaspoon salt in water for 30 minutes to 1 hour. Remove chicken. Reserve 2 cups stock. Debone chicken and cut into bite size pieces. Cook rice in oil on low heat. Stir until golden brown. Stir in reserved stock, chicken, picante sauce, cumin, pepper and 1 teaspoon salt. Bring to boil. Reduce heat, simmer 15 minutes. Stir in tomatoes and green onions. Continue to cook on low until most of liquid is absorbed. Serves 6.
In a stockpot, add carrots to chicken stock and bring to a boil. Add salt, garlic, tomatoes, cilantro and onions. Cook until vegetables are tender. Serve chicken in bowls, ladling broth about 3/4 full over chicken. Sprinkle tortilla chips and cheese with the avocados last.
Mix together to form dough. Form into small logs. Pinch in center. Drop into boiling water. Cook 8 to 10 minutes. Drain. Serve with your favorite sauce.
In a large mixing bowl combine first 4 ingredients, mix well. Stir in chips and nuts. Drop by teaspoonfuls on ungreased baking sheets. Bake at 350° for 12 to 14 minutes.
Cream sugars, butter and peanut butter. Add egg, milk and vanilla. Sift flour, salt and soda. Stir into mixture. Roll into balls and roll in granulated sugar. Cook at 375° for 10 to 12 minutes on ungreased cookie sheet. When done, remove from oven and top with Hershey's Kisses.
Mix pudding by directions on box. Add all the other ingredients except cookies, then mix well. Put half of the cookies on bottom, then add pudding mixture. Top with the other half of crushed cookies. Refrigerate to set.
Beat eggs, then add oil, sugar and vanilla. Mix well. Add zucchini; don't use electric mixer when adding zucchini. Add nuts, flour, salt, cinnamon, baking powder and soda. Mix thoroughly.
Simmer bones in water with bouillon for 2 hours. Remove bones from broth extracting the marrow. Add chuck and simmer 1 hour, then add all the vegetables (fresh or frozen). Vegetables may vary according to individual preference, then add rice and simmer for 45 minutes. Then add salt and pepper to taste. Slowly sprinkle corn meal in soup to thicken. Add Tabasco. Simmer 15 minutes more. Serve with congealed salad, corn bread or hard rolls. This is a complete meal. Keeps 3 to 4 days when refrigerated. Serves 6 to 8.
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls, place in 13 x 9 x 2 inch baking dish. Bake uncovered, at 350° for 18 to 20 minutes or until meat is no longer pink. Meanwhile combine the sauce ingredients.
Grate Cheddar cheese while it is cold. Bring all ingredients to room temperature; mix together.
Steam broccoli until tender-crisp. Place immediately in a 13 x 9 x 2-inch ovenproof dish. Mix yogurt and mustard in a small bowl and spread it over the broccoli. Sprinkle with grated cheese. Place under a hot broiler until bubbly and browned. Serve hot. Makes about 5 servings, 127 calories per serving if you use only low-fat yogurt. Contains 142 calories per serving if you use yogurt and sour cream.
Will need medium-size bowl, soft cloth or handkerchief, grater, spoon and tiny jar with lid.
Cook and stir first 5 ingredients over medium heat until thickened. Add coconut and chopped pecans. Cool before frosting. Spread between layers and on top.
Boil and debone chicken. Saute chopped celery and onion in	oleo. Add strained vegetables, chicken and chicken soup. Simmer on	low heat on top of stove until pie crust is made.
Mix corn meal, salt and soda. Add milk, cream-style corn, margarine and eggs. Meanwhile, brown meat with onions and jalapenos; drain. Grease pans (three 8-inch square or one 8-inch square and one 13 x 9-inch rectangular). Pour half of batter into pans. Top with meat mixture. Sprinkle with cheese mixture. Pour remaining batter over this. Bake at 375° for 45 minutes.
Combine sugar, syrup and butter in 2-quart saucepan. Bring to boil on high. Stir until butter is melted. Remove from burner and add hot syrup to beaten eggs. Stir constantly. Add pecans to mixture and cool to lukewarm. Add vanilla to filling. Pour into shell. Bake at 350° for 40 to 45 minutes. Let cool to cut.
Mix sugar, cocoa, milk and margarine in a saucepan. Heat on medium heat until it starts to boil. Remove from heat and let cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoonfuls onto wax paper. Let harden.
Cut the apples in half and core, slice thinly. You do not need to peel the apples. Drop slices into a bowl of cold water. Set aside. Combine the flour, baking powder, cinnamon, nutmeg and salt, mixing well. Beat the egg well in a medium bowl. Stir in the brown sugar, honey and vanilla. Blend in the well drained apples and flour mixture, mixing well. Fold in the walnuts and raisins. Spread mixture evenly in a greased 9-inch pie plate. Bake at 350° for 30 minutes. Serve hot topped with vanilla ice cream.
Combine ingredients and press into 8 or 9-inch pan. Refrigerate 1 hour before filling. Yields one 8 or 9-inch crust.
Mix together in bowl, soy, honey, garlic, crushed red pepper and sherry. Let stand for 15 minutes. In nonstick skillet, heat peanut oil. Add chicken and reserve marinade. Cook on high heat stirring until golden brown (3 to 4 minutes), then add carrots and/or peppers. Cook covered until vegetables are tender. Stir in marinade and sesame oil and bring to a boil. Stir constantly until liquid evaporates and chicken has brown glaze. Sprinkle with sesame seed.
Mix sugar, milk, cocoa and butter. Cook to boil, stirring as needed, on stove top. Boil 1 minute; add vanilla, peanut butter and oats. Mix well and drop by spoonfuls onto wax paper.
Mix crust and press in 9 x 13-inch pan. Bake for 15 minutes and cool.
Heat chocolate over hot water until blended. Remove from heat and add condensed milk. Blend, then add pecans. On waxed paper, drop mixture from teaspoon and let sit until hard. Makes 25 pieces.
Boil peanuts, sugar, syrup and milk until it forms a soft ball. Take off fire and stir until it loses its gloss (takes a long time). Drop on a buttered pan or I use pot pie tins to make larger size.
Place all ingredients in crock-pot and cover. Cook on high for 6 to 8 hours or longer.
Heat oven to 350°. In small mixer bowl, beat butter; add eggs and vanilla. Stir together sugar and flour; add to butter mixture. Stir in chocolate chips and nuts; pour into unbaked pie crust. Bake 45 to 50 minutes or until golden brown. Cool about 1 hour on wire rack. Serve warm.
Pour half of the cake mixture in pan. Mix the nuts, brown sugar and cinnamon. Sprinkle mixture, then rest of cake mix. Bake 45 minutes at 350°. Let cool in pan 45 minutes.
Preheat oven to 350°. Boil chicken breasts until done. Then shred meat off bone (or cube). In a small amount of oil, saute onion until transparent. Add cream cheese and cooked chicken. Cook until cream cheese is melted. Spoon a heaping spoonful onto each tortilla. Roll and place in a 13 x 9 x 2-inch baking dish. Pour Monterey Jack cheese and whipping cream over enchiladas. You can add salsa if you wish. Bake at 350° for 30 minutes.
Melt oleo on stove and add cocoa; stir well. Remove from heat and add remainder of ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for 15 minutes (may need to cook longer).
Chop all vegetables and the eggs; mix together in a large bowl. Combine remaining ingredients, mixing well. Pour over salad just before serving.
Combine water, sugar, spices, orange and lemon rinds, in a saucepan. Bring to a boil, stirring, until the sugar is dissolved; simmer 10 minutes. Remove from heat and let stand 1 hour. Strain. Add orange and lemon juice and wine; heat gently. Do not boil. Serve hot in pottery mugs or coffee mugs. Makes about 2 1/2 quarts.
Preheat oven to 425°. Cook and drain broccoli. Combine corn muffin mix, onion, cottage cheese and broccoli in a large bowl. Add melted margarine and mix thoroughly. Spray a 9 x 13-inch pan with cooking spray. Bake for 35 minutes or until lightly browned.
Combine all ingredients. Bake in a greased 3-quart casserole, covered, 3 1/2 to 4 hours at 325°.