HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain the vegetables well. Combine this with soup and milk in saucepan. Heat to simmering, stirring occasionally. Sprinkle with cheese. Serve with toss salad and wheat or white crackers. Makes 4 servings.
Mix the first 3 ingredients. Heavily grease Bundt pan and using part of the mixture, coat all sides of pan. Use remaining for layering with batter. (I use a 9 x 13-inch cake pan.) Combine the rest of the ingredients and beat until creamy. Alternate layers of batter with sugar mixture. Bake at 350° for 1 hour (I bake for 40 to 45 minutes). Cool well before removing from pan.
Bake cake as directed. Crumble into bite size pieces. Set aside. Prepare pudding as directed. Set aside. Thinly slice strawberries and bananas. In large bowl or pan layer pudding, cake, Cool Whip, strawberries and bananas. Serve chilled.
Cut chicken. Put chicken, water and bouillon cubes in gumbo pot. Boil with carrots, celery and bay leaves. Remove bay leaves and discard. Remove chicken; debone and set aside. Mix the flour, egg and enough water to make a stiff dough. Turn onto a floured surface and roll very thin. Cut in 1/2-inch squares. Drop in boiling broth. Cook for 10 minutes. Return chicken to pot and serve.
Mix ham, Velveeta and bread crumbs; place on flattened chicken breasts. Tuck edges together and fasten with toothpick, if necessary. Dip	in melted butter and place in baking dish (edges down). Add	sherry	or wine and bouillon cubes. Cover and cook for 45 minutes at 350°. Drain	3/4 cup of liquid for gravy.	Continue to cook chicken for 30 minutes or until done and slightly brown. Mix the flour, cold water and Kitchen Bouquet and stir into chicken broth. Add mushroom pieces and cook until gravy thickens. Place chicken breasts on bed of cooked wild rice.	Spoon gravy over and serve while hot.
Rinse sauerkraut twice. Wash mushrooms. Cover sauerkraut and mushrooms with water and cook until tender (about 1 1/2 hours). Chop onion and fry in butter and add to soup. Brown flour in the other tablespoon of butter until nut brown. Pour 3 tablespoons of soup into the browned flour. Mix and add to soup. Bring to boiling point and serve.
Grate the rind and squeeze the juice from both oranges and put in a measuring cup. Add additional liquid (juice or milk) to make a total of 2 cups. Mix liquid, butter, sugar and eggs in a bowl. Add flour, salt and baking powder. Stir briefly. Fold in cranberries and walnuts. Spoon into greased and floured loaf pans. Bake at 350° for 1 hour. Best when it is cooled and wrapped overnight before slicing.
Blend sugar and flour. Mix egg yolks with milk and add to dry ingredients. Add butter. Cook in double boiler until thick. Add vanilla. Pour into a baked pie shell. Cover with meringue made from egg whites. Brown in 325° oven.
Mix all ingredients together. Add cornbread mix. Stir well. Bake in oven at 350° for 30 to 35 minutes.
Layer: 1/2 cake (crumbled), pineapple, pie filling, pudding, coconut and remaining half of cake (crumbled). Top with whipped topping and garnish. Chill.
Remove crusts from bread. Butter both sides of bread; place in proper size pan deep enough to hold milk. Top with can of toppings. Place another piece of buttered bread on top of each. Beat eggs together with milk and add grated cheese; pour this mixture over bread sandwiches. Bake 1 1/2 hours at 350°. This can be prepared a day ahead and refrigerated. After baking, one can garnish with a few asparagus tips or a little mushroom gravy, depending on the choice of filling. Serves 6.
Bake cornbread by box instructions. Set aside. Saute green peppers and onions in 1 stick oleo over low heat. Mix with rest of ingredients including crumbled corn bread. Bake at 350° for 30 to 40 minutes until brown.
Boil chicken and debone. Blend soups, tomatoes and onion. In a casserole dish sprayed with Pam, layer crushed chips, chicken and soup mixture (3 layers). Top with grated cheese and bake at 350° until cheese melts. Bake approximately 30 minutes.
Mix in order. Bake at 325° until brown, in 2 unbaked pie shells.
Cream crisco, whip in the sugar and add eggs. Alternate the flour, milk, and flavoring.
Combine all ingredients and mix well. Let stand at room temperature for 1 hour. Roll into balls about the size of a quarter, then roll in confectioners sugar to coat.
Mix milk, 2 cups flour, baking powder and salt, then add enough flour to make soft dough. Roll out and cut in strips. Fry in deep, hot fat until golden brown. Drain on paper towels. Sprinkle with confectioners sugar and eat while still hot (or can dip "sticks" into warm honey or syrup as you eat).
Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248°). Add nuts and pour without stirring into well buttered pan. When cold, cut in squares. Wrap each square in waxed paper.
Mix jello, boiling water and ice water. Add Miracle Whip, onion, horseradish, corned beef, celery and eggs. Place corned beef and mix into jello.
Brown onions and ground beef, then mix all ingredients. Place into casserole dish and top with grated cheese. Bake 20 to 25 minutes in 325° oven.
Melt butter until caramel color; add milk until milk is almost scalded. Cool. Beat eggs, add salt, sugar and vanilla. Pour into pie shell. Grate nutmeg on top of pie. Bake at 325° for 45 minutes or until set.
Mix dressings and cheese. Add to other ingredients. Toss lightly and chill.
Mix together tomato soup, water or wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning if desired. Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Serves 8.
Make Ahead. Make the honey-mustard sauce ahead of time as directed in Step 1. Keep refrigerated until ready to use. Store in an airtight container for up to 1 week.
Mix together. Can double recipe. Bake in a 9 x 13 inch pan at 350° for 1 hour.
Mix cake mix, butter and egg. Press into bottom of greased 9 x 13-inch pan. Combine cream cheese, powdered sugar and eggs. Mix at medium speed for 5 minutes. Pour into crust. Bake at 375° for 35 minutes. Sprinkle with powdered sugar.
Melt margarine; saute mushrooms until wilted and add cheese until melted. Split French bread; spread with cheese mixture. Top with pepperoni (or sausage). Cover with foil; bake at 375° for 15 minutes.
Dip eggplant slices in egg, then bread crumbs. Brown eggplant slices in olive oil, then cover and simmer briefly until tender in a 15 x 9 x 2-inch Pyrex or Corning Ware dish. Arrange eggplant slices. Top with spaghetti sauce, then Mozzarella cheese, then Romano cheese. Repeat layers, ending with cheeses.
Combine first 4 ingredients in one-cup measure. Microwave on High until melted (45 seconds). Trim and cut broccoli and cauliflower into flowerets. Arrange cauliflower around the outer edge of 10-inch platter, then a row of broccoli flowerets. Fill center with slices of zucchini. (Can use mushrooms also.) Cover entirely with plastic wrap and seal. Microwave on High 9 minutes. Drain liquid.
Mix all together with electric mixer, except nuts. Add nuts last. Put in greased 13 x 9-inch pan and bake at 375° for 25 minutes.
Saute the onion in the margarine. Then add George Washington powder, eggs and all other ingredients. Mix well. Bake for 1 hour at 350° in large, greased casserole.
In a large bowl, combine all ingredients, mixing well. Pour mixture into 1 gallon electric ice cream freezer and freeze according to manufactures instructions, about 35 to 40 minutes. Freeze until firm. Freeze any leftovers immediately. Yield about 1 gallon.
Put sugar, milk and cocoa or chocolate into saucepan. Stir and boil until it makes a soft ball when tested in cold water. Take from heat; add butter and vanilla. Cool. Stir until creamy. Pour on buttered plate and cut into squares. May be changed by omitting cocoa or chocolate and adding peanut butter with the butter and vanilla. Also may add a teaspoon of peanut butter with the butter and vanilla in the chocolate mixture, making it creamier and a deliciously different flavor.
Add salt to meat. Turn into a large, dry, cold frying pan. Stir over medium heat with a large kitchen fork (not a spoon) until meat changes color all over, pouring off any liquid fat is it collects. Add onion, celery and green pepper. Stir and cook 1 to 2 minutes. Combine all remaining ingredients; add to meat and mix well. Bring to a boil. Cover and turn heat low; let simmer exactly for 15 to 20 minutes, stirring frequently, until cooked and well mixed. Makes 6 servings. One-half cup equals 2 meat and 1 vegetable.
Mix, then put in a greased and floured pan for 55 minutes at 350°.
Mix ingredients together in a large bowl and serve with your favorite tortilla chips. A healthy snack and great for when the gang's over to watch the game!
Heat oven to 375°. Mix thoroughly the shortening, sugar, eggs and vanilla. Sift together dry ingredients and stir in. Add peanuts. Drop rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Flatten with glass dipped in water, then sugar. Bake about 10 minutes. Makes about 6 dozen cookies.
Bake cake in 9 x 13-inch baking dish. Cool. Use drinking straw (or similar size) to punch holes all over surface. Mix together cream of coconut and milk. Pour over cake. Refrigerate overnight. Next day, spread Cool Whip over cake, then sprinkle coconut on top. Serve.
Mix all with mayonnaise to thick consistency. Spread on party rye. Broil about 3 minutes to melt cheese.
Have oleo real soft, add buttermilk, oil and salt. Mix with mixer first on slow, then on medium until fluffy. Refrigerate. Makes about 2 pounds.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together. Pour half of mixture into a large greased 9 x 13-inch pan. Cook ground meat until all pink is gone and drain. Mix cream-style corn, onion and grated Velveeta cheese. Mix well. Pour over the 1/2 mixture in pan. Pour remainder of batter over this and bake at 375° until done, about 30 minutes.
Cooked squash until tender; drain. Add onion, soup, sour cream and stuffing. Mix well, then add melted margarine; mix again. Bake at 350° for 30 minutes. Serves 8.
Heat oven to 350°. Beat soda into molasses mixture until light and foamy. Add hot water and mix well.
Place shortening, salt and sugar into bowl; add water. Stir well. Stir in egg and yeast; add flour all at once. Beat with fork to make soft dough. Cover in a bowl; let rise for 1 1/2 hours. Roll out and put in pan and butter the top. Bake at 400° for about 15 minutes or brown. Yields about 20.
Place all in mixer and beat 2 minutes. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes.
Brown meat slightly and drain off fat. Add onions and cook until onions are soft. Add water and the rest of the ingredients. Simmer 2 hours or until serving consistency.
Combine all ingredients and store in large container. To serve, mix 1/3 cup hot chocolate mix to 1 cup of boiling water.
Beat eggs and sugar together. Add flour, corn, butter, milk and seasonings. Pour into casserole dish and cover. Bake 45 minutes in a preheated oven.
In heavy pan, combine sugars, corn syrup, water and salt. Cook and stir until sugars dissolve. Cook to a boil. Stir in margarine; cook to soft crack stage. Add peanuts and stir. Continue to cook until hard crack stage; remove from heat. Quickly add the soda, mixing well. Pour into greased or buttered pans. When cool, break into pieces. Makes about 2 pounds.
Cook and stir ground beef and onion in large pan until meat is brown and onion is tender. Drain off fat. Stir in noodles, celery, catsup, salt, pepper, mushrooms (with liquid), tomatoes, green beans (with liquid) and corn (with liquid). Add 1 cup water. Cover; simmer 30 to 45 minutes.
Lightly grease bottom of large skillet and brown chops. Season with salt	and pepper. Place carrots and celery in bottom of 2-quart casserole. Arrange chops on top. Pour excess fat from skillet. Add remaining ingredients and blend and pour over meat. Cover and bake at 350° for 50 minutes. Remove cover and bake 15 to 20 minutes longer.
Bring juice, water and gelatin to a boil, being careful not to scorch. Add remaining ingredients and mix well. Pour into dish and chill.
Sprinkle garlic powder or salt generously over meat. Combine the remaining ingredients and pour over the meat. Cover and bake at 325° for 3 hours.
Cook raisins with sugar, water and cornstarch. Cook until thick. Remove from heat, then add vanilla. Set aside. Mix eggs, sugar and Crisco until creamy. Add flour, a little at a time. Add soda and salt. Dough will be soft. Drop by teaspoon and put 1 teaspoon raisins on top. Bake at 350° for 10 minutes. Makes 8 dozen.
Melt margarine in pan. Mix flour, baking powder, sugar, salt and milk together. Pour over margarine. Pour slices peaches over batter. Sprinkle with sugar. Bake at 350° for 40 minutes.
Cut Crisco into flour. Mix onion salt and water. Sprinkle on water, a tablespoon at a time. Toss lightly with work. Work dough into a firm ball with your hands.
To cranberries, add sugar and let stand for 2 hours. Fix strawberry jello like on the box. Pour over berries. Mix good. Add crushed pineapple, chopped nuts and mini marshmallows. Mix well. Refrigerate overnight.
Prepare rice according to package directions. Saute onion, pepper and celery in butter for 4 to 5 minutes or until tender-crisp. Combine rice, sauteed vegetables and remaining ingredients. Mix well. Spoon mixture into greased 2-quart baking dish. Bake at 325° for 30 minutes. Yields 6 servings.
Mix dry ingredients. Beat egg; add melted butter. Combine with milk and add to dry ingredients. Fold in cherries. Drop by small teaspoon into 1 1/2 or 2 inches of hot fat. Fry 2 or more minutes until brown. Drain and dust with confectioners sugar.
Cream butter and sugar. Add eggs, flour and vanilla. Grease pan. Pour in nuts and spread. Spoon flour mixture over nuts, then layer fruit over mixture. Bake at 300° for 1 hour.
Combine ground beef, bread crumbs, onion, milk, egg, salt and pepper in bowl. Mix thoroughly. Shape into bite size meatballs.
Pour boiling water over oats; let stand 20 minutes. In separate bowl, cream margarine and sugars. Add eggs, one at a time, beating after each egg. Add oat mixture. Mix together flour, baking soda, salt and cinnamon. Add to creamed mixture. Add vanilla; mix well. Bake at 350° in a 9 x 13-inch pan for 30 to 35 minutes.
Mix all ingredients together; mix well. Pour into greased pan; bake at 350° for 35 to 40 minutes.
Mix butter and Jiffy mix. Add both corns, sour cream, and slightly beaten eggs. Bake at 350° for 1 hour.
Cream oleo and sugar. Add the egg and molasses and blend. Sift the dry ingredients into the creamed mixture. Blend well. Roll mixture into balls. Put balls on greased cookie sheet. Bake at 325° for 10 to 12 minutes or until done.
Open chestnuts and drain all water off; place on a paper towel to drain excess moisture. Cut bacon slices in half and wrap 1/2 bacon strip around each chestnut and secure with round toothpicks. Place on broiler rack with 1 cup water in bottom of broiler pan (this keeps down grease splatters); broil until bacon is crisp, turning frequently to keep from burning. Placed bacon wrapped chestnuts in large baking dish, side by side, and prepare the sauce as follows: Empty catsup in a small saucepan. Add sugar and soy sauce; bring to a slow boil, stirring constantly. Cook for 5 minutes, then pour over chestnuts in baking dish. Bake in 350° oven for approximately 30 minutes; remove and serve. May be prepared ahead of time and refrigerated, then heat and serve. Serves approximately 8 to 10 people.
Place skinless chicken in pan. Mix ingredients. Pour over chicken. Bring to a boil in covered pan. Turn down on simmer and cook 45 minutes. Take chicken out. Continue cooking sauce down if desired.
Combine eggs, dry mustard and 2 1/2 cups milk together. In a 9 x 13-inch greased pan layer: bread, sausage and cheese. Pour on egg mixture. Mix mushroom soup and milk. Pour over egg mixture. Refrigerate overnight. Bake at 300° for 1 1/2 hours.
Heat the oil and fry the onion until transparent. Toss the lamb in flour and add to the casserole. Cook for 10 minutes, stirring occasionally. Add the beans and water; stir in the tomato pure, cumin, bay leaf and rosemary. Cover; boil for 10 minutes, then simmer for 1 hour. Place the tomatoes (cut side up) on top; season. Replace the lid and cook gently for 20 minutes. Sprinkle the green onions over the top and serve.
*Vegetables can be left out or use green garden peas (frozen, 1 cup) and carrots cut into thin rounds.
Cream shortening with sugar until well blended. Add whole egg and 2 egg yolks; blend well. Sift together flour, baking powder and salt. Add to creamed mixture. Mix well. Spread in a greased 9 x 13-inch pan. Sprinkle over the top the nuts, chips and marshmallows in that order. Beat egg whites until stiff. Gradually beat in brown sugar until stiff. Spread over batter. Bake in 350° oven for 30 to 40 minutes.
Combine beef, onion, salt and pepper in large Dutch oven. Cook over medium heat until meat is brown, stirring to crumble. Drain. Add potatoes and water to meat. Cover and cook over medium heat until potatoes are tender. Add remaining ingredients. Cover and simmer about 1 hour, stirring occasionally.
Cook washed, unpared potatoes in salted water until tender. Meanwhile, in a small mixing bowl with a fork, beat together the vinegar, corn oil, sugar, salt and pepper; set aside but beat together again just before using.
Cream butter and Crisco. Add sugar. Cream well. Add eggs, one at a time. Sift together the flour, cocoa, baking powder and salt. Add flour mixture alternating with milk. Add vanilla and mix well. Pour in a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Combine first 7 ingredients and mix thoroughly. Form into meatballs about the size of a walnut. Makes about 40 meatballs. Dip in flour. Heat oil in 8 to 10-quart kettle. Lightly brown meatballs on all sides. Add remaining ingredients (except corn, which should be added at last 10 minutes of cooking). Bring to a boil. Cover, reduce heat and cook at slow boil for 30 minutes or until vegetables are tender. Makes 6 to 7 quarts.
Combine cinnamon and sugar; set aside. Mix cake mix, eggs, applesauce and water. Beat 2 minutes on high speed. Grease Bundt pan (no flour); sprinkle part of sugar and cinnamon in bottom of pan. Add half of cake mixture. Sprinkle the rest of sugar and cinnamon over this. Add remaining cake mixture. Bake at 350° for 35 to 40 minutes.
Cream butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt. Add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8-inch thickness on a floured surface. Cut out 2 inch circles or other shapes. Place on ungreased baking sheets. Make a thumbprint about 1/4-inch deep in each cookie. Fill with jam. Bake at 350° for 10 to 15 minutes or until delicately brown on edges.
Preheat oven to 325 degrees. In a small bowl combine flour, b.soda, salt and set aside. In a 2 quart sauce pan combine sugar and butter and water - bring just to a boil. Take off burner. Add morsels and vanilla - stir until morsels are melted. Add eggs to pan one at a time. Mix well. Add flour mixture mix. Add nuts (opt). Spread into greased 13 x 9 pan. Bake at 325 degrees for 30 -35 minutes. Allow to cool before cutting.
Combine sugar, flour and soda in a large bowl; mix well and set aside. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly. Gradually stir hot mixture into flour mixture; stir well. Stir in eggs and sour cream; mix well. Pour into a greased and floured 13 x 9 x 2-inch baking pan.	Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Chocolate-Peanut Butter Frosting. Yields 15 to 18 servings.
Boil chicken. Take it off bone and grind it up. Add chopped up celery, onion and eggs. Add cheese and relish. Mix well. Add Miracle Whip and mix well. Chill for 2 hours or more. Good on bread, buns, toast, crackers, celery sticks and more.
Mash potatoes with sugar. Work in coconut, vanilla and salt. Press into a shallow baking pan. In a microwave-safe bowl, microwave chocolate on High until just melted (about 2 minutes). Stir and pour evenly over potato mixture. Cool and cut into squares. (Like Mounds Bars.)
Cream butter and sugar. Add eggs and mix. Sift flour and spices together. Add jams and preserves to mixture. Sprinkle flour over nuts and raisins and add to mixture. Gradually add flour and milk (put soda in cup of milk). Mix cocoa in warm water, making a paste. Add to mixture. Add 1 tablespoon water to mixture. Cook at 325° until done. Ice with Fudge Icing.
Puree tomatoes with juice in blender. Add onion, tomato sauce, tomato paste, garlic, water, basil, sugar, bay leaves, oregano, pepper and Italian seasoning. Mix well. Simmer, uncovered, for 1 hour. Discard bay leaves. Serve hot over pasta. Add 1 pound browned hamburger for meat sauce.
Mix jello with 2 cups boiling water. Add undrained pineapple. Refrigerate until thickened. Soften cream cheese; whip with fork or beaters. Add pineapple-jello mixture, nuts and desired amount of maraschino cherries. Pour into mold.
Slice celery very thin, cut zucchini into matchsticks, dice tomatoes and slice mushrooms. Simmer broth, water, mushrooms, celery, thyme and pepper (10 to 15 minutes). Add pasta and zucchini; cook, uncovered, on medium heat (6 to 7 minutes). Add tomato, parsley and salt. Cook 2 to 3 minutes more.
Beat together wet ingredients and sugar. Sift together flour and baking powder. Mix into egg mixture. Stir in the wheat germ. Pour into muffin tins. Bake at 425° for 20 minutes. Makes 1 dozen.
Brown meat with onion in a 4-quart Dutch oven or saucepot on medium-high. Drain. Reduce heat to low. Stir in tomatoes, beans, tomato paste, water, chili powder and cumin. Cover and simmer for 10 minutes or until heated. Stir in process cheese until melted. Spoon over cooked macaroni. Top with sour cream. Makes 12 servings.
In large bowl, soften yeast in water. Add salt and sugar. Mix in flour and knead to make a soft, smooth dough. Do not let rise. Cut into long thin pieces and make into pretzel shape. Put on cookie sheet covered with foil and dusted with flour. Brush pretzels with beaten egg and cover with coarse salt. Bake at 400° for 15 minutes, or until light brown.
Cream butter. Gradually add sugar beating at low speed until light and fluffy. Stir in eggs and vanilla. Combine flour, cocoa, soda. Add to creamed mixture beating well. Stir in peanuts.
Grate together cabbage, onion, bell pepper and carrots; set aside. Combine sugar, salad oil, vinegar, salt, dry mustard and celery salt or seed. Bring to boil. Pour over cabbage mixture while still hot. Cover and chill overnight. Keeps 2 to 3 weeks.
Mix yogurt and Cool Whip together. Put in graham cracker crust. Place in freeze for at least 2 hours.
Thaw potatoes 45 minutes before using. Mix everything. Place in 9-inch round casserole dish. Bake at 350° for 1 hour. Use a 9 x 12-inch pan when recipe is doubled.
Brown and drain beef. Add remaining ingredients, except cheese and lettuce. Top with cheese and serve on lettuce with chips.
Melt butter. Mix all ingredients together in a bowl. Put in unbaked pie crust. Bake in 350° oven for 25 to 30 minutes. Double recipe for 9-inch glass pie dish or use thin frozen pie crust for single recipe.
Melt margarine in a saucepan over medium heat; add green onions and garlic. Saute for 2 minutes. Add flour and stir well. Gradually add milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened, stirring constantly. Remove from heat and stir in cheeses and herbs. Serve over macaroni. Garnish with green onion strips. Serves 6.