HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a small saucepan over low heat. Add flour, salt and pepper; stir until well blended. Remove from heat and gradually stir in milk. Cook over low heat, stirring constantly until thickened and smooth. Add mustard and cheese. Stir until cheese is melted. Cut eggs in half lengthwise. Arrange two halves on each slice of toast. Top with cheese sauce. Sprinkle with paprika, if desired. Serves 2.
In a 1 1/2-quart casserole, stir together the sugar, syrup, peanuts and salt, mixing well. Microwave at High for 6 to 9 minutes until light brown. Add butter and vanilla and stir well. Microwave at High 1 to 2 minutes more. Peanuts will be light brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour into lightly buttered cookie sheet. Let cool 30 to 60 minutes. When cool, break into small pieces.
Place in medium bowl the first 5 ingredients. Pour buttermilk, eggs and margarine over dry ingredients. Beat very lightly on low to mix. Fold in nuts, figs and currants briefly with rubber spatula. Pour into greased 8 x 8-inch pan. Bake at 350° for 20 minutes. These freeze well and are loaded with fiber.
Boil sugar and pineapple 3 minutes; dissolve Jell-O in boiling water, then stir in pineapple until it slightly congeals, then add cheese, nuts and a few maraschino cherries for color if desired. Add topping last and refrigerate.
Heat a large, nonstick skillet or one coated with cooking spray. Add chicken. Sprinkle with black pepper and paprika and stir-fry over medium-high heat until chicken is cooked through, about 5 minutes. If chicken starts to stick, add a little of the tomato juice. Remove chicken to a plate.
Combine raisins, water, jelly, orange peel and orange juice in saucepan. Bring to boil. Combine brown sugar, cornstarch, ground allspice and salt. Stir into orange mixture. Cook and stir until thick and bubbly. Serve warm with cooked ham. Makes about 1 1/2 cups.
Make a dark roux (1/4 cup flour and 1/4 cup oil). When dark, add finely chopped red pepper, celery, carrot, onion and mushrooms. Cook until just done, then add black beans, bouillon cubes, dark stock, tomatoes, garlic, salt and Cajun seasoning to taste.
Insert steamer in large pan or pot. Fill pan or pot to bottom of steamer with water. Add carrots, potatoes, onions, celery, cabbage and corn. When water boils, reduce heat and cook, covered, until carrots and potatoes are tender. Remove to platter and sprinkle with Molly McButter or salt and pepper. If sausage is used, place on top of vegetables to cook. Serves two.
Make jello as directed on box. Let congeal to soft stage. Mix rest of ingredients. Pour in mold and congeal.
Place pork chops in bottom of Pyrex dish. Cover with sliced potatoes. Mix 2 cans soup and pour over potatoes. Cover with foil and bake at 350° for 1 1/2 hours or until pork chops are tender.
Melt beef bouillon cubes in just enough boiling water to cover, then set aside to cool. Shred cabbage (as for slaw). Toss in minced garlic (also minced onion if you like). Add basil and thyme (I use about 1 tablespoon each but you can use less to start and add to taste). Pour in the bouillon and apple cider vinegar or red wine vinegar (again, it is your choice) and toss it all together. Enjoy!
Dissolve yeast in water. In large bowl add 1/2 flour (3 1/4 cups), sugar and shortening. Blend on low speed; 2 minutes on high speed. Mix remaining flour by hand. Cover and let rise until double (45 minutes). Stir batter, beating hard 1/2 minute. Spread into 2 greased loaf pans. (Batter will be sticky.) Let rise 20 minutes or until double. Bake at 400° for 20 minutes or until golden brown. Rub butter on hot loaves.
Peel and cook potatoes in boiling salt water. Drain and mash. Add other ingredients. Refrigerate.
Grease Bundt pan. Place nuts in bottom. Cut biscuits into quarters. Roll in cinnamon-sugar mixture. Arrange in pan. Melt butter and brown sugar. Pour over biscuits. Bake at 350° for 30 to 40 minutes. Remove from pan. Yields 8 to 10 servings.
Put butter, brown sugar and crushed pineapple in bottom of baking dish. Mix next 7 ingredients together. Add beaten egg whites. Pour into baking dish. Bake at 325° for 45 minutes.
Blend first four ingredients together. Then add the cottage cheese and remaining yogurt. Blend well until smooth.
Mix together chili sauce, jelly, spices, wine, mustard and soy sauce in a saucepan until mixture can be smoothly blended. Add kielbasa and heat until kielbasa is hot. Serve with toothpicks. Re-heated leftovers even taste better.
Beat eggs and add all remaining ingredients. Place in well-greased 2-quart baking dish. Bake at 350° for 35 to 45 minutes. Serves 8.
Cook rice and water until done. Arrange in bottom of casserole dish. Arrange on top chicken breasts and broccoli. Pour broth and soup over. Bake for 1/2 hour covered at 350°. Bake for 1/2 hour more uncovered. Last 15 minutes, sprinkle Durkee onions.
Mix sugar and shortening. Add eggs and pumpkin. Mix well. Add spices, soda, baking powder and flour. Add nuts and raisins; stir well. Drop by teaspoonfuls on a cookie sheet. Bake at 350° for 10 to 12 minutes until lightly browned. May be iced or un-iced.
Cream all ingredients together. Drop from teaspoon onto a greased and floured cookie sheet. Bake at 350° for 25-30 minutes. Let cool. Cover with frosting (recipe to follow).
Bring first 3 ingredients to a boil. Boil 3 minutes. Spread mixture on graham crackers and bake at 300° for 10 minutes.
In a bowl, mix together cake mix, 2 eggs and butter. Mix well. Spread in lightly greased 9 x 13-inch cake pan. In second bowl, mix together 2 eggs, cream cheese and sugar. Spread over first layer. Bake in a preheated 350° oven for 45 minutes.
Cut each biscuit into fourths. Roll each piece in mixture of 1/2 teaspoon cinnamon and 1/3 cup sugar. Grease Bundt pan with Crisco. Place nuts in bottom of pan, then layers of the biscuits.
Put in deep kettle. Add enough water to barely cover beans. Bring to boil. Cook slow until beans are tender. Drain water off beans and add about 1 cup of meat grease. Let cook down slowly. Add more salt if needed.
Cream butter until soft. Gradually beat in sugar until mixture is light and fluffy. Beat yolks until thick and lemon colored (about 7 to 8 minutes). Beat into creamed mixture. Stir in brandy. Beat whites until stiff. Sift flour with mace and add alternately with egg whites to butter sugar mixture. Mix until well blended. Pour into 2 buttered, wax paper lined 9 x 5 x 2 1/2-inch loaf pans. Bake at 300° for 1 1/2 hours or until done. Cool in pans for 10 minutes. Loosen sides of cake from pans; turn out onto cake rack and cool thoroughly. Makes 2 cakes.
Mix all together and bake 45 minutes in 350° oven. Pat the butter on top.
Mix the okra, potatoes and onion in big bowl; salt and pepper. Pour flour over all and coat completely. Heat 3 tablespoons oil in heavy skillet until hot. Pour in the vegetables. Turn fire down immediately and cover. Check often and turn with spatula, adding a little more oil as needed.
Dump all ingredients together and mix. Chill. Different flavors of jello may be used to suit the occasion: red for Christmas, etc.
Preheat oven to 375°. Beat eggs, milk, salt and pepper in bowl. Heat 3 tablespoons of the oil in a large skillet with ovenproof handle. Add onion and potatoes. Cook, stirring constantly until potatoes are almost tender, about 3 minutes. Stir into egg mixture. Wipe skillet clean.
Blend mayonnaise, egg white and 3 to 4 tablespoons crumbs in a bowl. Add crab and fold gently. Using wet fingers, divide mixture into 8 equal portions; shape into patties. Coat with remaining crumbs (1/2 cup). Refrigerate until ready to use.
Melt chips and wax; stir in nuts. Drop from spoon onto waxed paper covered trays. Chill. Makes a small batch.
Melt margarine in large skillet. Stir in broccoli, mushrooms, onion and red pepper. Cook for 5 minutes, stirring constantly. Add chicken and broth. Reduce heat and simmer for 5 minutes.
Place butter in pan to melt in oven. Mix 2 cups flour and powdered sugar in butter. Pat down and bake 30 minutes.
Clean mushrooms; take out stems and set aside. Mix cheese, clams (drain clams well) and oyster sauce. Stuff mushroom with clam mixture. Put in pan with sides. Bake for 10 minutes at 350°. Serve warm.
Preheat oven to 400°. Line an 11 x 14-inch cookie sheet with saltines. Melt margarine and sugar together; cook until mixture comes to a full boil (about 3 minutes). Pour evenly over crackers. Bake for 5 minutes or until brown sugar topping is bubbly. Remove from oven and sprinkle chocolate chips over top. When chips have melted, spread evenly. Sprinkle nuts over chocolate. When cool, cut or break into pieces.
Mix together all ingredients. Toss thoroughly; add salt and pepper to taste. Chill at least 1 hour before serving. Toss again before serving.
Cream sugar and shortening; beat in eggs. Dissolve baking soda in sour milk. Add alternately with flour and baking soda sifted together. Stir in vanilla, nuts and bananas. Mix well. Drop by teaspoon onto greased cookie sheet. Bake in 350° oven for 10 or more minutes. Don't overbake them. Yield: 4 dozen.
Mix dry ingredients. Add raisins, chopped walnuts, melted butter and applesauce. Blend well. Pour into a greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes.
Heat to boil. Add 4 tablespoons sherry. Serves 6 to 8.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 425° for 10 minutes; then reduce heat to 350° and bake another 40 to 45 minutes.
Combine sugar and eggs. Add flour and buttermilk alternately; beat well after each addition. Add soda, cinnamon, salt and pulp; mix well. Melt butter in bottom of an 8-inch square pan. Add batter. Bake at 350° for 50 minutes. Makes 4 to 6 servings.
Boil chicken. Debone and save broth. Saute onion in margarine. Mix dressing mix and onion-butter mix. Use a 13 x 9 x 2-inch dish. Layer dressing mix, chicken and cream of chicken soup diluted with 1 can broth. Layer of dressing mix, chicken and cream of mushroom soup diluted with 1 can broth. Top casserole with remaining dressing crumbs. Bake at 350° for 45 minutes.
Using a large skillet or frying pan, lightly saute in a small amount of oil the onion and garlic. Add the pork and shrimp. Add cabbage, carrots, soy sauce and 1 cup of water. Turn heat to medium and simmer for about 5 minutes. Stir and simmer until carrots are cooked. Place noodles on top of mixture and spoon vegetables and broth over noodles. You might have to add a little more water if the noodles have not wilted. Cover and allow to steam for about 2 minutes. Turn out on a platter and garnish with lemon wedges.
Drain all water from spinach (squeeze). Add sour cream, mayonnaise, onions and vegetable mix. Mix well and refrigerate for 2 hours. Cut out center of loaf and stuff with dip. Serve with chips or crackers.
Wash and drain chicken. Brown onions lightly in the fat. Add paprika and the chicken. Sprinkle with salt. Cover and cook slowly for about an hour. Pour the cream over the chicken and let rest for 1 minute. Serve with freshly boiled soft noodles.
Preheat oven to 425°. Grease bottom of 8-inch spring-form pan. Melt chocolate and butter in double boiler. Add flour, sugar and water. Stir well. Add yolks, one at a time, beat well after each addition. Beat egg whites until stiff, but not dry. Fold into chocolate mixture. Turn into the pan. Bake 15 minutes only! Cake will look very uncooked in the center. Let cool completely, then chill or freeze. Cut cold, then let sit about 15 minutes.
Clean chicken. Lay out on a table and coat with the following: salt, pepper, paprika and onion flakes. Place into a deep dish pan. Bake at 450° for 1 hour. Take pan out of the oven and turn over into a new pan. Place back into oven at 450° for another hour.
Bake pie shell until lightly brown. Wash and clean strawberries. Mix strawberries with glaze. Pour mixture into cooled pie shell. Refrigerate. Serve with whipped topping, if desired.
Place 2 squares of candy bar and 1 large marshmallow on graham cracker square. Place on napkin or paper plate. Microwave on High 15 seconds for one, longer if making more than that. Top with another graham cracker.
Melt shortening. Mix in sugar, molasses and eggs. Sift together dry ingredients. Add to mixture. Add 1 cup boiling water last. Bake in an 8 x 11-inch pan for 25 to 35 minutes at 350°.
On a lightly floured pizza pan, lay crusts in a position so they will cover all of pan. Flute the edges and prick crust. Bake at 350° for 15 minutes. Blend cream cheese, sugar and beaten eggs. Add nuts and vanilla. Pour into partially baked crust. Bake at 350° for 10 minutes. Cool. Spread pie filling over cheese layer. Chill and top with dots of whipped cream. Makes 10 to 12 servings.
Drain pineapple, reserving 1/2 cup juice. Set aside. Cream 1/2 cup softened butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved juice, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in crushed pineapple. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on serving plate. Combine 1/4 cup butter, sugar, evaporated milk, coconut and pecans in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Stir in vanilla. Spoon on top of warm cake. Cool. Sprinkle with toasted coconut and garnish with pineapple slices and leaves if desired. Yields 1 (10-inch) cake.
Brown hamburger. Separately, brown green pepper. To pepper, add tomato sauce, tomato soup and onion. To hamburger, add cheese and chili powder. Combine all and simmer. Serve hot. Serve with your favorite tortilla chips.
Spray a 9-inch square baking pan with cooking spray. In a large bowl, combine next 6 ingredients. In medium bowl, stir sugar and water until sugar is almost dissolved. Add egg whites and corn syrup. Stir until blended. Gradually add to dry ingredients, stirring until smooth. Pour into prepared pan. Bake in a 350° oven for 35 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners sugar. Makes 16 servings.
Cream butter with sugar gradually, beating until light. Add egg yolks, one at a time, beating well after each addition. Beat in honey. Add dry ingredients alternately with milk. Beat until smooth. Stir in nuts and fruits. Fold in beaten egg whites.
Heat oven to 350°. Melt margarine in skillet. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill tortillas with chicken mixture; roll up and place seam side down in ungreased 9 x 13 baking dish. In small bowl, combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining 1/2 cup cheese. Bake for 30 to 35 minutes or until bubbly. Makes 8 to 10 enchiladas.
Saute sausage in large heavy skillet over medium heat until brown; drain on paper towels. Add onion and bell pepper to skillet and saute 2-3 minutes, add cabbage and cook about 10 minutes, stirring often. Add remaining ingredients, reduce heat and cook until cabbage is tender.
Beat eggs until soft peaks form. Slowly add sugar, beating constantly until it's a thick and glassy mixture that holds its shape. Fold in nuts. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 275° for 35 to 40 minutes. Remove from sheets at once.
Saute onion and pepper until wilted. Add cream cheese and crabmeat, stirring until cheese melts (cheese may be lumpy). Add soups; mix well and add rice. Pour into a casserole dish and top with bread crumbs and Cheddar cheese. Bake for 25 minutes at 325°.
Combine cake mix in large bowl with other dry ingredients. Add unbeaten eggs, water, orange juice, oil and orange flavoring. Beat for 5 minutes using spatula to push batter down sides of bowl. Pour two-thirds of batter into well-greased Bundt pan. Add the chocolate syrup to the remaining batter (1/3rd). Mix well and pour over the batter in Bundt pan. Bake in preheated oven of 350° for 1 hour and test with toothpick. May need another 10 minutes. Cool 15 minutes before inverting on a board dusted with xxxx sugar or make a thin frosting of xxxx sugar and orange/lemon juice and drizzles over cake and down sides.
Heat black iron skillet with flour; stir constantly with a wire whisk about 25 minutes, or until the flour gets to a light brown color. Remove from heat; continue to give it a stir from time to time until it is completely cooled down. When cool, sift it into a container and store covered until needed. Will keep for 2 to 3 months.
Cream shortening and	sugar until fluffy. Add egg yolks, one at a time, beating thoroughly after each addition. Stir dry ingredients together 3 times. Add alternately with milk and vanilla to creamed mixture, beating until smooth, after each addition. Fold in stiffly beaten egg whites. Pour into 3 (9-inch) pans. Bake 25 minutes in 325° oven.
Preheat oven to 350°. Skin chicken and place in baking dish. Quarter potatoes and place around chicken, as well as the mushrooms. Top each piece of chicken with a generous tablespoon of butter. Sprinkle entire baking dish with 1 envelope of dry onion soup mix (may need more than one package if cooking for a large number of people). Cover with foil and bake 30 minutes. Turn oven down to 250° and cook another 2 hours.
Saute onion and pepper in small amount of oil. Add meat and brown. Add ketchup, chili powder, A.1 sauce, Worcestershire sauce, salt and pepper to taste, Texas Pete and garlic. Simmer slowly. In small saucepan, heat oil until very hot. Then drop in one tortilla at a time. As soon as it hits the bottom, fold in half with a fork and remove. Drain on paper towel. Line all fried tortillas into baking pan. Fill each with some meat mixture and top with cheese. Put in oven long enough to melt cheese. Top with cut up lettuce and tomatoes. Use Texas Pete and ketchup on top.
Cream butter and sugar. Add eggs, salt and cream well. Add flour and nuts. Shape into balls.	Bake on ungreased cookie sheet at 350 degrees for 12-15 minutes. Roll in powdered sugar while still warm.
Cook, drain and crumble bacon. Peel, seed and chop tomato. Finely chop green pepper and onion. Stir all ingredients together. Cover and chill. Serve with vegetables.
Heat enough oil to cover fish at least 1-inch to a temperature of about 375°. Meanwhile, dip fish in a mix of cornmeal and seasoned flour; then in the egg and then again in the meal-flour mixture. Fry for 3 to 6 minutes or until browned.
Mix thoroughly. Use 2 or 3 teaspoons in a cup of boiling water.
Butter 2 (9 x 12-inch) pans. Grease top rim of pot that you boil sugar and milk in. Bring sugar and Pet milk to a full boil. Boil 8 minutes, stirring constantly. In a large bowl, combine top 5 ingredients. Pour sugar and milk over first ingredients and mix well. Pour into 2 (9 x 12-inch) pans and cool. Cut and serve.
Boil the water with sugar and cream of tartar. When water comes to a boil, remove from heat. Put in crackers. Let stand 2 minutes. Put in unbaked pie shell. Add cinnamon and butter. Bake 25 minutes at 425°.
Take first 3 ingredients and cut into small pieces. Mix together. Thaw peas and spread over mix. Then spread whole jar of Hellmann's over peas. Crumble bacon over Hellmann's. Sprinkle both packs of Zesty Italian over bacon, then cover with Parmesan cheese. Cover and keep in refrigerator for several hours before serving. Mix well when served.
Mix all; put into greased pan. Cook at 300° for 1/2 hour.
Mix all ingredients together. Pour into greased and floured pan. Bake at 375° until brown, about 35 minutes. Cool and cut into squares.
Sift dry ingredients into bowl. Add remainder of ingredients. Mix all together. Pour into greased tube pan. Bake in cold oven at 325° for 1 1/4 hours.
Saute sliced mushrooms and onions until transparent. Brown meat with garlic. Add additional ingredients, including spaghetti which has been cooked according to package directions. (I use a bit more beef and a bit less spaghetti.)
Mix well. Bake in 9-inch square pan at 350° for 35 to 40 minutes. Very easy and very good.
Sprinkle pecans on bottom of pie shell. Combine other ingredients; mix well. Pour into pie shells. Bake at 425° for 10 minutes. Reduce heat to 325°. Bake 40 minutes or until filling is firm.
Mix flour, 1/2 cup sugar and salt in double boiler. Add scalded milk. Stir well. Cook over direct heat until smooth and thick. Beat egg yolks. Add a little of the hot mixture into them, then add to hot mixture. Cook over boiling water about 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Beat egg whites. Add the 6 tablespoons sugar and 1/4 teaspoon cream of tartar. Add 1/3 to cooled filling and 1/2 cup coconut. Top with remaining meringue. Sprinkle with coconut. Bake in a 350° oven for about 12 minutes.
Generously grease Bundt pan. Melt bars and syrup. Cream butter and sugar. Add eggs, one at a time. Add flour, salt, soda and buttermilk until well blended. Add bars and syrup. Mix well. Bake at 325° for 1 hour in Bundt pan.
Preheat oven to 400°. Grease a 13 x 9-inch pan. Cream together butter, shortening and sugar. Add other ingredients. Press 1/2 of mixture into pan. Spread over this the whole cranberry sauce (or other jelly, jam, filling). Press remainder of crumbs mixture on top. Bake 25 to 30 minutes.
Mix and pour into 2 (9-inch) pie pans. Bake 35 minutes at 350°.
Drain spinach well; get most of the water out. Mix all other ingredients together. Add spinach; mix well. Chill overnight for best results. Serve with cut-up veggies. Mix well before serving.
In a large saucepan, cook zucchini in boiling salted water for 10 minutes or until fork-tender. Drain and cool slightly.
Cook broccoli for 5 minutes or until bright green and completely thawed. Do not overcook. Drain and arrange in a shallow 12 x 7 1/2-inch baking dish. Saute onion in margarine until tender; blend in flour and seasonings, except paprika. Add milk and soup; cook until thickened. Add 1/2 cup Parmesan cheese; stir until melted. Pour sauce over broccoli. Sprinkle with paprika and remaining cheese. Scatter onion rings over top. Bake at 375° for 25 minutes. Yield: 10 to 12 servings.
Combine all ingredients; chill well. Makes about 1/2 cup or enough for 4 to 6 servings. Excellent for shrimp dip.
Mix squash, soup, onion, cheese, melted butter, bread crumbs, egg, salt and pepper. Pour in baking dish. Top with buttered crumbs. Bake for 20 minutes at 350°. I use bread in box or a small amount of Pepperidge Farm dressing for topping.
Cook spaghetti as package directs. Break it into small pieces before dropping it in the boiling water. In deep frying pan, brown onions and pepper in butter. Add hamburger and brown. Add mushroom and tomato soup. Add 6 ounces of cheese. Mix all of the ingredients with spaghetti. Put in casserole dish. Garnish with remaining cheese. Bake at 350° for 15 minutes until cheese melts.
Melt 2 tablespoons butter in a skillet. Saute the mushrooms and onions 5 minutes. Blend flour, salt and pepper. Cook over low heat, stirring 1 minute. Gradually stir in sour cream and cook, stirring until thickened. Cool. Make sandwiches of the bread and mushroom mixture. Cut into quarters and saute in the remaining butter until browned on both sides. Makes 24. May be frozen. Heat on a cookie sheet in a 400° oven for 10 minutes.
Brown meat slowly in hot fat in Dutch oven or heavy kettle. Sprinkle with sugar and continue browning until all meat is well-seared. Dust lightly with flour and continue browning. Add remaining ingredients. Bring to a boil, then cover and lower to simmer. Simmer for approximately 2 hours or until meat is tender.