HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, melt butter/margarine. Add pepper, sliced mushrooms. Saute about 5 minutes. Stir flour and cook 1 minute, stirring constantly. Add milk and continue stirring until sauce is smooth and thickened. Add dry white wine and salt. Add frozen imitation crab legs. Cut diagonally into 1-inch slices. Simmer just until crab is heated through, about 2 to 3 minutes. Serve over hot cooked rice.
Heat oven to 375°. Spread melted margarine in 9 x 13-inch pan. Separate dough into 13 biscuits. Snip each biscuit into eighths, using kitchen cutters. Place biscuit pieces in bowl. Toss with 1 3/4 cups of salsa. Spoon evenly into baking pan. Sprinkle with cheese, bell pepper, onions and olives. Bake at 375° for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares with serrated bread knife. Serve with cup of salsa. Makes 12 to 15 servings.
Put all ingredients in a blender; blend well. Pour this into a 10-inch pie pan. Bake at 350° for 40 minutes.
Beat egg yolks well. Add baking powder, butter and anise oil; mix until creamy. Add as much flour as beater will take and then turn dough on floured board and add enough flour to make a soft dough. Roll out dough; cut into thin strips and form into pretzel shape. Deep fry until golden brown. When cool, coat with honey.
In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool. Combine flour, cinnamon, baking soda and salt (if desired). Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by teaspoonfuls onto a nonstick baking sheet. Bake at 350° for 10 to 12 minutes. Yield: 2 dozen.
Heat caramels, water and butter in double boiler. Add together sugar, salt, vanilla and eggs, then add this to caramel mixture. Add pecans, then pour into unbaked pie shell. Bake 10 minutes at 400°, then reduce to 350° and bake 20 minutes.
Sift flour, salt, baking powder and soda; set aside. Cream butter and sugar. Add eggs. Beat well. Add mashed bananas. Beat. Add dry ingredients. Beat well. Stir in nuts. Bake in greased loaf pan at 350° for 45 to 60 minutes.
Boil sweet potatoes until very soft and peel while hot. Mash together potatoes, butter and oil. Mix sugar, flour, nutmeg and cinnamon and add to potato mixture. Add half and half, eggs (slightly beaten) and vanilla to mixture. Blend and pour into pie shells. Sprinkle top with a little bit of sugar and nutmeg. Cook at 350° for approximately 1 hour or until brown on top.
Beat egg whites separately and add last. Bake at 375° until set. Makes two 8-inch pies.
Mix all ingredients. Bake in a greased casserole at 325° for 1 1/2 hours. Add water if necessary.
Mix cake mix as directed; pour half in 9 x 13-inch pan (greased). Bake for 15 minutes, cool. Melt caramels, butter and evaporated milk. Cool and pour over the top of the baked layer. Put chocolate chips and nuts on caramel layer. Pour remaining batter on top and finish baking.
Early in day or 2 hours before serving: In large bowl, with electric mixer at medium speed, beat cream cheese, 1/2 cup butter or margarine and 1 1/2 cups flour until soft dough forms. Wrap dough in waxed paper; refrigerate at least 1 hour.
Sift together sugar, flour, soda, baking powder and salt. Add 1/3 cup buttermilk, shortening and bananas and mix for 2 minutes. Add 1/3 cup buttermilk and eggs and beat for 2 minutes. Fold in pecans and pour into greased Bundt pan or 2 loaf pans. Bake at 350° for 45 to 50 minutes.
Place pie crust in 9-inch pie plate according to package directions. Brush pie crust with egg white. Then prick pie crust with fork; set aside.
Beat eggs. Gradually add sugar, then oil. Combine dry ingredients; add to first mixture alternately with zucchini. Stir in raisins, walnuts and vanilla. Put into 2 greased loaf pans. Bake on lowest rack at 350° for 50 to 55 minutes. Freezes well.
Mix all ingredients. Pour into greased and floured loaf pan. Bake at 350° for 1 hour or 2 small loaves at 350° for 40 to 45 minutes. May be brushed with juice of lemon and/or sugar after baking.
Boil sugar and molasses together for five minutes (not any longer). Remove from heat. Add butter and baking soda. Stir mixture until it becomes foamy; pour over the popcorn and mix well. Wet hands with cold water to form corn balls.
Mix and let stand 4 to 5 hours or overnight. Bake at 350° for 1 hour, uncovered.
Mix butter and Oreo cookie crumbs. Spread in pan. Spread ice cream over cookie mixture. Sprinkle peanuts over ice cream. Pour chocolate syrup on top. Freeze until hard.
Combine spinach and artichokes. Combine cream cheese and next 3 ingredients. Stir into spinach mixture. Spoon mixture into a lightly greased 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake covered at 350° for 30 minutes. Uncover and bake additional 10 minutes. Yields 6 servings.
Preheat oven to 375°. Core and quarter the apples; do not peel. Place the apples in a 3-quart buttered baking dish.
Mix salt, cornstarch, chicken broth, soy sauce and m.s.g. Set aside. Heat 2 tablespoons oil in wok. Add carrots and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add remaining vegetables and stir-fry for 1 minute. Add liquid mixture and stir-fry for another minute. Remove from heat.
Cream the cream cheese with butter; add sugar and then nuts. Add a small amount of cream to bring mixture to spreading consistency.
In small saucepan over medium heat, bring the tomato sauce, tomato paste, onion, garlic, 1/2 teaspoon dried oregano and the red pepper flakes to a boil; reduce heat and simmer for 2 minutes. Preheat broiler and line broiler pan with foil. In a nonstick skillet, bring chicken broth and sherry to a boil; add chicken, the remaining oregano and pepper. Cook until done. Remove chicken and place on the broiler pan; spread each piece with 1/4 of sauce and sprinkle with 1/4 of Parmesan, then top with Mozzarella slice; broil 15 seconds. Place on a roll. Serve immediately.
Place jalapenos, onions and vinegar in large nonaluminum pan. Simmer, partly covered, until soft. Add remaining ingredients. Simmer about 40 minutes, until thickened and well-seasoned. Pack into jars and seal. Process in boiling water bath 35 minutes. Yields 22 cups.
In a large kettle or Dutch oven, saute onion in butter until tender. Add flour. Cook and stir until bubbly. Gradually add chicken broth. Cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil salt, pepper and garlic powder. Add the vegetables. Cook gently until heated through. Do not boil. Makes about 3 quarts.
Crumble Ritz crackers in a bowl. Add chopped walnuts and baking powder to the cracker mix. In another bowl beat egg whites until foamy, add sugar to egg whites gradually until stiff. Fold in vanilla. Add this mixture to the cracker crumbs. Put into well-greased pie plate and bake at 350° for 35 to 40 minutes. Humm, humm good!
Brown & drain ground beef. Stir all ingredients together in large pan and bake 30 minutes at 350°.
In skillet on medium-high heat and in salad oil, cook cutlets until browned on all sides, turning once. Place cutlets in buns and keep warm. Heat to medium the drippings in skillet; stir in catsup, molasses and lemon juice. Heat to boiling, stirring. Add salt and pepper to fried cutlets. Spoon sauce over meat in each bun.
Brown turkey in medium skillet; drain. Add spaghetti sauce and 1 cup water. Boil; reduce heat and simmer for 5 minutes. Lightly spray 9 x 13-inch pan with vegetable cooking spray. Spread 1 1/2 cups sauce on bottom. Arrange 1/2 the uncooked noodles on sauce. Spread with half cottage cheese. Sprinkle with half the oregano and Mozzarella cheese. Repeat layers with remaining ingredients. Cover with foil; refrigerate overnight. Uncover. Bake at 350° for 50 to 60 minutes and cheese is lightly golden. Remove from oven and let stand 10 to 15 minutes before serving. Makes 12 servings.
Saute onion in oleo. Add the rest of the ingredients. Cook for 30 minutes. Stir gently.
Boil eggs. Peel and remove yolks. Mash; add salt, pepper, mayo and sugar. Stir well. Put back in egg whites.
Combine first 7 ingredients. Spread over salmon steaks. Cook with grill lid open over medium-hot coals (350° to 400°) for 10 minutes on each side. Yields 4 servings.
Combine first 5 ingredients. Mix until smooth. Add additional milk to thin batter, if necessary. Batter should resemble pancake batter. Working in batches, dip tomato slices into batter. Fry in 2-inches of hot oil in a large heavy skillet until browned, turning once carefully with tongs. Transfer to a colander to drain. To keep from getting soggy, stand tomatoes up like wheels instead of stacking.
Cream sugar and margarine. Add eggs and beat. Add melted chocolate; beat. Add flour and nuts. Stir until well mixed. Spread onto a greased baking sheet. (Cookie sheet with sides.) Bake at 350° for 20 minutes (no longer or they will be overdone).
Cream 1 tablespoon butter with the sugar. Add the milk, then the sifted dry ingredients. Blend together. Mix in the vanilla, then stir in the raisins and walnuts, if desired. Spread in the bottom of a 1 1/2-quart casserole dish. Mix the brown sugar with the remaining 2 tablespoons butter and the 2 cups boiling water in a saucepan. Stir over medium heat until dissolved. Pour carefully over the top of batter and bake for 1/2 hour in a 375° oven. Good warm with cream or ice cream!
Brown meat and onions. Add corn and chili. Alternate in casserole the Fritos, meat mixture and cheese. Pour enchilada sauce over everything. Heat for approximately 30 minutes at 370°.
Cook shells according to package; drain. Cool on a single layer on wax paper or aluminum foil to keep shells from sticking together. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture. Spread a thin layer of sauce on bottom of 13 x 9-inch baking pan. Place shells, open side down, in a single layer in the pan. Cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350° about 35 minutes or until hot and bubbly. Fills about 36 shells. Makes 10 to 12 servings.
Cream mayonnaise and cream cheese together. Add ham. Add remaining ingredients. Roll into a ball. Chill overnight and then roll on chopped pecans. Serve with Ritz crackers.
Brown sausage and drain fat. Add cheese. Mix until melted. Spread mixture on cocktail bread. Can be frozen. Bake until brown on top.
Beat eggs on high speed 5 minutes; gradually add sugar, mixing thoroughly. Stir in pumpkin and lemon juice. Sift together dry ingredients. Add to pumpkin mixture. Spread evenly in a well-greased and floured 10 x 15-inch jelly roll pan. Bake at 375° for 15 minutes. (If desired, you may sprinkle 1 cup finely chopped pecan on batter before baking.) Turn cake out onto a tea towel well dusted with powdered sugar. Roll up in towel and cool completely. Unroll and spread with filling and re-roll. Chill thoroughly.
Season roast with salt and pepper. Place fat side up in roasting pan. Insert meat thermometer into thickest part; make sure it does not rest on bone or fat. Do not add water; do not wrap in foil. Roast in 325° oven for desired doneness. The meat thermometer will register 140° for rare, 160° for medium and 170° for well done.
Brown hamburger and add salt and pepper to taste. Combine rest of ingredients and pour over meat. Cook until well blended.
Mix all ingredients. Pinch off enough to make 1-inch balls. Bake at 425° for 10 to 12 minutes or roll out the dough and cut into small biscuits and bake.
Melt 2 tablespoons butter in pan. Add mushrooms, green onions and basil; saute about 5 minutes. Dredge shrimp in flour, saute in mushroom pan until just cooked through (2 minutes). Add wine, 4 tablespoons butter, lemon juice and parsley. Mix and serve over cooked rice. Serves 2.
Slice apples thin and put in baking dish. Sprinkle sugar over apples. Also sprinkle some brown sugar and cinnamon. Mix flour, oil and enough water to make a thin batter; pour over mixture. Pour 1/2 cup hot water over this and bake at 350° until done, but not brown. Dot with butter and turn oven to broil until brown.
Mix sugar, cocoa, butter, salt and eggs. Add water and flour alternately. Add soda water and vanilla (use an electric mixer for best results).	Bake in greased tube pan for 40 minutes at 375°. Pour chocolate glaze over it.
Heat oven to 400°. Spoon filling into 8 or 9-inch square pan. Stir together Bisquick, milk, sugar and margarine with fork until blended. Drop by spoonfuls on top of filling. Bake for 20 to 25 minutes, until golden brown. Serve warm.
Dissolve Jell-O, sugar and salt in boiling water. Add cold water. Chill until it starts to set and add apples, bananas and pineapple and set until firm. Mix and cook until thickened the pineapple juice, flour, sugar and egg. Cool, then add Cool Whip and spread over Jell-O and sprinkle with crushed nuts.
Preheat oven to 425°. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside. Bake pastry shell 8 minutes; cool slightly.
Mix all ingredients and form mixture into loaves. Wrap in wax paper and store in refrigerator overnight, then slice very thin and bake in 375° oven until cookies are a very light brown.
Mix all ingredients together. Don't make too stiff. Let stand overnight. Next day, roll out to 1/4-inch deep. Cut into rounds and bake 10 to 12 minutes in 350° oven. Don't overbake. Keeps well.
Cream the butter and sugar, adding sugar 1/2 cup at a time. Add eggs, stirring them in one at a time. Combine flour and salt, then add to mixture. Stir in buttermilk, then pecans. Mixture will be thin. Pour into unbaked pie shell and bake at 300° for 1 1/2 hours, until dark golden brown. Serve with ice cream or whipped cream.
Sift flour, baking powder and salt. Cream in butter and sugar. Gradually beat egg yolks until as thick as mayonnaise. Add to mixture. Beat thoroughly. Add milk and flavoring and mix well. Bake at 350° until done.
Press garlic cloves; sliver carrots and bell pepper. Drain pineapple, reserving 3 tablespoons juice. Mix juice, 1/2 cup water, soy sauce, vinegar and pepper flakes; set aside. Cut pork loin in strips and brown in hot oil. Add garlic and ginger. Cook 1 minute. Add onion and carrots; cook 1 minute. Add sauce, pineapple, bell pepper and snow peas. Cook until sauce boils and thickens. Serves 4.
Crush crackers to make 1 1/2 cups. In bowl, mix cracker crumbs, 1/4 cup sugar and 1/2 cup melted margarine. Mix with fork. Press firmly in a 9-inch pie pan. Bake 8 to 10 minutes in 350° oven. Cool 45 minutes. In large bowl, mix powdered sugar, vanilla and cream cheese; fold into the whipping cream (which you have already whipped) until blended. Pour into the cooled crust and spoon the blueberry pie filling over all. Chill several hours.
Bring to a boil the cranberries. Add jello until dissolved in 3/4 cup water. Add the rest of ingredients. Mix and chill.
Combine carrots, onions, green pepper and water. Bring to a boil. Reduce heat and simmer (covered) for 5 minutes. Do not drain. Stir in remaining ingredients. Put in a 1 1/2-quart casserole. Sprinkle with paprika. Bake, covered, at 350° for 30 to 35 minutes. Makes 6 servings.
Mix pudding, sugar and milk; cook. Stir over medium heat until it comes to a boil. Remove from heat. Cool 5 minutes. Stir. Pour into a shallow pan. Freeze until ice crystals form around edges (about 30 minutes). Stir until smooth but not melted, then spoon into molds. Freeze until firm.
Line bottom of greased casserole with half the bread; add half the cheese. Sprinkle with half the salt and half the mustard. Repeat layers. Dot with butter. Beat eggs and milk together; pour over casserole. Refrigerate overnight. Place casserole in pan of water. Bake at 350° to 400° for 45 minutes. Yields 6 to 8 servings.
Line bottom of crock-pot with sliced onion. Salt and pepper roast and put into pot. Pour can of soup over roast. Pour additional water until 1/2 to 3/4-inches below top of roast. Cover and cook 7 to 10 hours.
Combine sugar, salt, corn syrup and butter. Add milk; stir and boil until it forms a soft ball in a cup of cold water. Turn off stove and add vanilla and peanut butter and pour onto a greased plate.
Mix together the pineapple and pudding mix. Add Cool Whip. Blend well and mix with first 3 ingredients. Refrigerate at least 1 hour before serving.
Heat oven to 350°. Tear bread in pieces into a large mixing bowl; add remaining ingredients and mix thoroughly. Form lightly into loaf and place in shallow baking pan. Spread 3 tablespoons catsup over top of loaf before baking. Bake 1 1/2 hours.
Blend in blender until smooth, cream cheese, Crisco oil and sugar. Stir in crushed pineapple.
Wrap water chestnuts in piece of bacon; secure with toothpick. Put in 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Drain grease.
Heat oven to 350°. Separate dinner rolls into 2 rectangles. Press edges together. Spread ham, cheese and olives on one rectangle. Place other rectangle over this and press edges together with fork. Beat egg and brush over top. Sprinkle sesame seeds on top. Bake for 20 to 25 minutes. Slice thin.
Melt butter in frying pan. Add peeled onion and thinly sliced pepper. Cook over low flame 5 minutes. Add tomatoes and cook slowly for 1 hour. After the rice absorbs the moisture, stir to prevent burning.
Cook and rinse noodles and coat with oil. Mix rest of ingredients and add to noodles. Other options to add 1 can pimento, green peppers, tomatoes, onion, broccoli or cucumbers.
Crumble ground beef into 1-quart casserole; add onion and garlic. Microwave at High 2 1/2 to 4 minutes, or until no longer pink. Break up meat; drain. Combine in medium bowl, Ricotta, 1/2 cup Mozzarella, 4 tablespoons Parmesan, eggs, parsley, salt, basil, oregano and pepper. Set aside. Stir spaghetti sauce into beef. Cover. Microwave at High 1 1/4 to 3 minutes until hot, stirring after half the time. Stuff manicotti with Ricotta mixture while microwaving sauce. Spread small amount of sauce in 12 x 8-inch dish. Place manicotti side by side in dish. Pour remaining sauce over top. Cover with wax paper. Microwave at High 11 to 16 minutes or until thoroughly heated, rotating dish after half the cooking time. Sprinkle remaining 1/2 cup Mozzarella and 2 tablespoons Parmesan over top. Cover. Let stand 3 minutes.
Coat fish fillets with squeeze margarine. Use shaker bag to coat fish with fish fry mix. Place on greased baking dish. Squeeze small amounts of margarine on each piece of fish. Bake at 400° until golden brown.
Sort figs to use those of even ripeness. Sprinkle soda over figs. Cover with boiling water and let stand about 15 minutes. Drain and rinse well, the last time, in warm water. Dissolve sugar in cup of water. Add figs and lemon and cook slowly (simmer), partly covered (wipe moisture from lid) until clear. Resterilize jars. Process 20 minutes in hot water.
Mix ingredients. Layer strips of tortillas and other ingredients in a 9 x 13 x 2-inch pan. Last layer should be tortillas. Sprinkle with lots of grated cheese. Bake at 350° for 30 to 45 minutes.
Peel and prepare the applesauce. Add the rest of the ingredients. Put in slow cooker on high and stir occasionally. (It may be cooked on low if you will not be there to stir.) Cook without lid. Apple butter is done when a small amount placed on a saucer does not form juice around it. It should look nice and deep in color. Put into jars and seal. For thinner texture, do not cook too long.
1. Peel the potatoes and chop them into bite-size pieces- you should have about 4 C. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot be grated, not shredded.
Remove bone from steak; pound well. Make rectangle. Spread with layer of onion and sour cream mix. Pat thin layer of sausage over all. Mix dressing according to package. Pat over sausage. Start on long side. Roll up; hold with toothpicks. Put seam side down. Spread onion and sour cream mixture over top. Bake at 350° for approximately 1 hour and 15 minutes. Good for unexpected company.
Make a white sauce with margarine, flour, milk and salt. Add cheese; stir until melted. Fold cheese sauce into macaroni in a 2-quart casserole. Top with Pepperidge Farm herb stuffing mix. Bake at 350° for 25 minutes.
Do not cook spinach. Drain spinach and press between 2 paper towels. Mix all other ingredients. Serve with pita bread or crackers.
Beat milk, Bisquick, eggs, salt and pepper and pour in greased pie dish over all other ingredients. Mix together. Bake 35 to 40 minutes at 400°. Cool slightly, cut into pie shaped servings.
Beat first 3 ingredients until light. Sift and add flour, salt, cinnamon and soda, then add vanilla, apples and nuts. Lightly grease and flour two loaf pans or one 9 x 13-inch pan. Bake at 325° for 1 hour.
Heat apple juice concentrate in saucepan. Add apple slices. Cover and simmer until tender (only takes a few minutes). Stir in tapioca. Add cinnamon. Simmer until mixture begins to thicken. Pour filling into unbaked pie shell. Dot with margarine. Cover with pastry top. Bake at 350° for 30 minutes.
Beat all ingredients together. Pour into pastry-lined pie pan. Bake just until silver knife inserted 1-inch from side comes out clean. The center may still look soft but will set later. Bake in 450° oven for 45 to 55 minutes.
Grease rectangular pan. Heat corn syrup, butter and chocolate morsels to boiling in saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, one cup at a time. Press mixture evenly in pan with piece of wax paper. Let stand until firm, at least 1 hour. Cut into 1 1/2-inch squares.
Pour a small amount of milk in several cups. Add food coloring to make bright colors. Use clean paint brushes to paint a monster face on some bread. Toast the bread. Butter lightly and eat!
Use a 9 x 13-inch pan (metal or glass). Break up lettuce; spread over bottom of pan. Spread onion slices; sprinkle celery pieces over onion. Break up and spread box of frozen peas. Spread salad dressing over all; top with cheese and crumbled bacon. Cover; chill overnight.
Mix all ingredients together; let set overnight. Drop by teaspoonfuls into a waffle pan. Close lid and cook like a waffle until lightly golden in color. Let cool. Dust with powdered sugar.
Sift flour, sugar, baking powder, soda and spices into mixing bowl. Cut in shortening. Add eggs, applesauce and nuts. Beat until well blended. Drop onto ungreased cookie sheet by teaspoons about 2 inches apart. Bake at 400° for about 10 to 15 minutes. Remove from cookie sheet immediately and cool. Makes about 3 dozen medium size. May be baked as cake in 2 (8-inch) layers.
Mix the first 8 ingredients together. Pour half of the cornbread mixture in a greased iron skillet. Layer in meat, cheese and onions. Pour remaining cornbread mixture on top and spread evenly. Bake at 350° for 1 hour or until golden brown.
This recipe doesn't need any measuring. Use as much or as little as you like. Prepare pasta according to package directions. Brown the Italian sausage (mixture of mild and spicy is nice) and drain. While pasta is still boiling, add peas. When pasta is al dente; drain. Mix pasta/peas, meat and sauce. Salt and pepper to taste. Serve with a nice salad and bread. Other items that you could add to this dish are diced tomatoes or chopped spinach.
Combine raisins, water and sugar. Bring to a boil and simmer for 5 minutes. Add butter; set aside to cool. Combine fruit and add 1/2 cup flour; dredge. Add beaten eggs. Combine all dry ingredients and mix. Grease and flour tube pan. Bake at 275° in oven for 2 1/2 hours.
Beat butter on high speed for 30 to 45 seconds. Add 1/4 cup sugar and beat until well mixed. Beat in 1 cup of flour until crumbly. press mixture in greased 8 x 8 x 2-inch baking pan. Bake at 325° for 14 to 18 minutes (until golden). Beat eggs, 3/4 cup sugar, 2 tablespoons flour, lemon zest, lemon juice and baking powder for 2 minutes. Pour over crust. Bake at 325° for 22 to 25 minutes until golden around edges and center is set. Cool on wire rack. Sift powdered sugar and cut into 20 bars.