HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large saucepan. Add onions and cook slowly for 15 minutes, covered. Uncover, increase heat to moderate and cook about 35 minutes, stirring frequently and scraping bottom of pan until onions are deep golden brown. Sprinkle with salt and flour and stir for 3 minutes. Stir in broth and simmer, partially covered, for 35 minutes. Toast bread slices. Place toast in individual bowls. Pour soup over toast and sprinkle with cheese (melt cheese in microwave).
Mix all ingredients. Bake in 8-inch square pan for 30 minutes in 350° oven.
Mix together eggs, mustard, salt, milk and green chilies. Cook and drain sausage. Grease a 9 x 13-inch pan. Layer ingredients as follows. First 5 slices white bread (cubed), 2nd sausage, 3rd egg mixture and 4th grated cheese. Refrigerate overnight. Bake 1 hour at 325°.
Combine all ingredients. Form into a roll. Bake 45 minutes in 350° oven or on charcoal grill, basting with steak or barbecue sauce as desired. Slice for burgers.
Pop the corn and mix with nuts on cookie sheets. Combine sugar, butter and corn syrup in a 1 1/2-quart saucepan. Bring to boil over medium heat, stirring until sugar is dissolved. Continue cooking and stir occasionally for 10 to 15 minutes or until mixture turns light caramel color. Pour over corn and nuts and mix.
Sift flour, soda, salt, cinnamon and nutmeg in large mixing bowl. Stir in sugar. Beat eggs slightly; blend in oil and vanilla. Pour into dry ingredients and mix well. Stir in apples and pecans. Turn into greased and floured 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven for 45 to 60 minutes or until cake is golden brown and springs back when touched lightly.
Mix dry ingredients. Make well in middle. Slowly add liquid and mix in from center. Dough should be slightly sticky. Let set; wait 1 hour. Take small ball; roll or pat out very thin. Drop in smoking Crisco or oil. (Make sure it's hot.) Turn when golden brown. Drain on paper. Serve warm or keep hot in warm oven. Serve with chopped lettuce, onion, tomatoes, shredded cheese and taco sauce.
Sprinkle chicken with lemon juice, garlic powder, seasoning salt and pepper. Wrap chicken loosely in foil. Refrigerate overnight. Place chicken in ovenproof dish and bake, uncovered, in a 375° oven for 1 hour or until done. Yields 4 servings.
Mix Jell-O in bowl with 1 pint of hot water. When mixed well, add sugar, then add cold water. Stir in remaining ingredients, except ginger ale. Add ginger ale just before you serve.
Boil rice in salt water until tender. Remove desired amount of leaves from cabbage and chop. Place leaves in pot with enough boiling salt water to cover and add vinegar; let simmer. Boil 5 minutes until done.
Press dough flat on lightly greased 10 x 15-inch cookie sheet. Bake at 400° for 10 minutes. Cool. Mix remaining ingredients and spread on cooled crust. Cut into squares. Top with any or all of the following: cherry tomatoes, cucumber, radishes, olives, mushrooms, onions, celery, bacon, sprouts, green pepper, carrots, cauliflower, shrimp, broccoli and cheese.
Mix ingredients. Shape int good size thick cakes. Fry in butter or margarine until brown. Makes 2 to 4, depending on how thick you like them.
In 2-quart saucepan over medium heat, melt butter. Cook mushrooms, green pepper and onions until tender, stirring occasionally. Stir in soup and milk. Add chicken and pimento. Heat just to boiling, stirring occasionally. Stir in sherry. Spoon chicken mixture into patty shells or over toasted muffins or toast. Yields 4 cups.
Saute sausage and set aside. In drippings, saute mushrooms and onions; add sausage and cooked chicken. Cook wild rice according to package directions. In separate pan, mix flour with cream until smooth. Add broth and cook until thickened. Add seasonings along with the rice, sausage, chicken, mushrooms and onions. Put in 10 x 12-inch baking dish and bake at 350° for 25 to 30 minutes.
Brown ground chuck and drain. Add onion and remaining ingredients. Cook well. Serve on hamburger buns. Yields 12 servings.
In deep skillet or Dutch oven, heat oil hot. Brown roast on both sides. Add onion and chilies, turn roast to cover fully with onion and chilies. Pour beer around side of roast. Sprinkle with seasonings and cover with tight lid. Cook 1 1/2 to 2 hours over low heat. Serves 6 to 8.
Mix egg and sugar in large bowl with electric mixer. Add flour, oil, milk, baking powder and salt by hand. Stir well. Stir in flavorings and poppy seed. Pour mixture into loaf pans which have been prepared with margarine and sugar. (No flour). Bake at 350° for 1 hour.
Cook meat until tender. Simmer all other ingredients together for 30 to 45 minutes or until slightly thick, then add shredded meat. Cook together for a few minutes.
Thaw broccoli and drain. Drain carrots. In mixing bowl add undiluted soup, mayonnaise and egg and mix well. In casserole dish (large one) put broccoli and carrots in. Pour mixture over top; spread (do not stir in). Place shredded cheese over the top. Top with bread crumbs and bake for 30 minutes at 350°.
Season hot potatoes with butter, cinnamon and nutmeg to taste. Add corn flakes and sugar. Shape into balls. Roll in chopped nuts. Chill at least 30 minutes or overnight. Arrange on pineapple slices in buttered baking dish and bake 15 minutes at 375°.
Cut each chicken breast in half and wrap with bacon slice. Put the beef in an 8 x 10 inch baking dish. Place chicken on top of beef. Mix together the sour cream and the soup and pour over chicken. Cover pan and bake 1 hour in a 350° oven. Remove cover during last 20 minutes of baking.
Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinate chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.
Mix molasses, sugar, water, vinegar and butter. Cook over medium heat in cast iron skillet until it cracks in cold water. Add soda and stir for a minute. Pour mixture over popped corn and allow to stand until cool. In palm of hands (with butter on them) press together into balls.
Mix first 5 ingredients well. Add eggs. Then add soda added to buttermilk and vanilla. Use enough flour to make dough stiff enough to roll out. Use a 450° oven.
In a small saucepan, combine all ingredients; boil gently, uncovered, 5 minutes, until reduced to 1/2 cup. Chill to store; stir before using. This sauce has 120 mil. of sodium per teaspoon.
Peel and wrap the banana tightly in plastic wrap. Put it in the freezer for 2 hours. Place yogurt, strawberries, banana and orange juice in the jar of a blender. Puree until smooth and frothy.
Mix together cheese, eggs, half and half, paprika, pepper, salt and ham. Pour into pastry shell. Bake at 350° for 40 to 50 minutes or until set and brown. Makes 6 to 8 servings.
Spray casserole dish with nonstick spray. Place chicken in dish. Sprinkle with paprika, garlic, and onion powder to taste. Add soy sauce to juice from pineapple and mix. Baste chicken with mixture. Pour pineapple over top. Bake at 350 degrees for 1 hour. (When using boneless chicken bake for 30 minutes) Serve over rice.
Place apples in a 2 quart greased casserole dish. Pour water or orange juice over the apples. Sprinkle cinnamon on top of apples. Mix flour, brown sugar and butter. Put on top of cinnamon apples. Bake at 350° for 30 to 40 minutes. Serve warm.
Mix well. Place in a greased 9 x 11-inch baking dish. Bake in a 325° oven for 1 hour or until it feels firm. Cut in squares and serve with cream of chicken or cream of mushroom soup on top.
Combine all ingredients, except chocolate chips and confectioners sugar. Beat at medium speed for 4 minutes. Add chips and blend. Pour into greased Bundt pan. Bake at 350° for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Sprinkle with confectioners sugar. Makes 12 to 16 servings.
Beat all ingredients together. Add chocolate chips. Drop on cookie sheet. Makes 2 dozen sugarless chocolate chip cookies.
Mix well. Bake in a 1 1/2-quart dish at 350° for 1 hour.
Pre-heat oven to 450°. Spread potatoes evenly on cookie sheet. Sprinkle with Parmesan cheese. Heat about 4 minutes. Serve while hot. Yield: 4 servings.
Soften gelatin in cold water. Add boiling water and stir until dissolved. Cool. Add lemon juice, pineapple (with juice) and sugar. Chill until partially set. Combine half Cool Whip with mixture. Line a large bowl with plastic wrap. Break up cake into bite size pieces and alternate layers of mixture with cake layers. Refrigerate until firm (overnight). Unmold cake and frost with remaining whipped topping. Sprinkle generously with coconut.
Mix all ingredients except nuts. Place dough on a cookie sheet (over wax paper). Sprinkle nuts. Bake 12 to 15 minutes in 375° oven on a greased cookie sheet covered with wax paper. Prepare a hand or dish towel (clean) with powdered sugar. Place dough on towel. Place in the freezer for 5 minutes.
In skillet, in 1 tablespoon hot margarine, cook chops for 10 minutes or until browned on both sides. Remove.
Butter the bottom of a 13 x 9 x 2-inch pan. Spread the miniature	marshmallows evenly over the bottom. Combine strawberries, syrup and dry gelatin. In a large bowl, combine the rest of the ingredients. Blend and beat for 3 minutes. Spoon the batter over the marshmallows, then spoon the strawberry mixture over the batter. Bake at	350° for 45 to 50 minutes. Serve hot, warm or	cool with ice cream or whipped cream.
Beat egg yolks together with sugar, salt, mustard, red pepper and Wesson oil. Set aside. Mix water and vinegar and beat until it comes to a boil. Beat water and vinegar into the first mixture. Put entire mixture in top of a double boiler and cook until it is thick. Pour into a covered jar and keep in refrigerator.
Peel eggplant; slice crosswise into 1/4 inch slices. Soak in buttermilk at least 20 minutes. Mix flour, salt and pepper. Dip eggplant into flour. Fry until golden brown on both sides.
In a medium bowl, stir cream cheese with a spoon until soft. Add 1/2 cup Cool Whip free and coconut extract. Mix gently to combine. Set aside. In a large bowl, combine pumpkin, dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in pumpkin pie spice and remaining 1/4 cup Cool Whip free. Spread half of mixture into pie crust; evenly spread cream cheese mixture. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours. Cut into 8 servings.
Place brisket in oblong baking dish; sprinkle with liquid smoke and salts. Cover and refrigerate overnight. When ready to bake, sprinkle with Worcestershire sauce, salt and pepper. Place foil loosely over meat. Cook at 275° for 5 hours. Uncover and pour barbecue sauce over meat. Cook without foil for another hour. Remove to platter and let cool before slicing. Remove fat from sauce remaining in dish. Add flour and water to sauce and stir. Cook until sauce thickens. Serve sauce hot with meat. Serve with rice or potatoes and tossed green salad. Makes 10 servings.
Take a quart of water and bring to a boil. Stir Jell-O and sugar until dissolved. Place mixture in gallon container. Fill container to 2 inches from the top with water. Freeze. Remove from freezer and let thaw to a slush. Add pineapple juice and ginger ale to punch bowl.
Blend condensed milk, lemon juice and vanilla in a blender on medium speed. Add cream cheese while blender is running, 1 piece at a time. Blend until smooth. Pour into pie crust; top with filling. Refrigerate until firm and serve.
In a skillet, brown the ground beef, onions and green pepper until vegetables are tender; drain off fat. Stir in tomatoes, beans, salt, chili powder and bay leaf. Cover and simmer for 1 hour. Remove the bay leaf. Serve piping hot.
Crust: Combine pecans, flour and butter. Mix together; press into a 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool.
In double boiler, scald milk. Mix next 4 ingredients; stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened. Cover and cook 10 minutes. Cool. Add vanilla and cream. Freeze in 2-quart freezer until hard to turn, using 8 parts crushed ice to 1 part ice cream salt. Makes 1 1/4 quarts.
Mix all ingredients in a jar with a tight-fitting lid and shake well. Refrigerate overnight or longer, the longer the better. Baste meat several times while cooking.
Stir flour, oats, gumdrops, baking powder, soda and salt and set aside. With mixer, cream margarine, sugar and vanilla until fluffy. Beat in egg and stir in flour mixture.
Mix sugar and eggs together. Sift flour. Add to sugar and eggs. Add pineapple and juice; mix well. Add chopped walnuts. Bake 30 to 35 minutes in 9 x 3-inch ungreased pan. Cream margarine and cream cheese. Gradually add powdered sugar and vanilla. Spread on cake.
Combine cake mix, pudding mix, oil, eggs and water in mixer bowl; mix well. Stir in bananas and pecans. Spoon into greased and floured Bundt pan. Bake at 350° for 45 minutes. Cool in pan several minutes. Invert onto serving plate.
Combine sugar, salt, vinegar, beet juice and cornstarch. Simmer until thick. Add beets and butter. Cook until beets are hot through.
Preheat oven to 350°. Grease and flour loaf pan. Sift flour, baking powder, baking soda and spices in large bowl. Stir in brown sugar, oatmeal and walnuts. Combine eggs, milk and butter. Add to oatmeal mixture. Add apples but do not overmix. Spoon into prepared pans. Bake at 350° for 1 hour and 5 minutes, or until toothpick inserted into middle comes out clean. Cool 10 minutes and turn out of pan. Cool completely and wrap.
Cut rolled cookie dough into 1/8-inch slices; line pizza pan with slices until covered. Bake according to package directions.
Get out a very large bowl. Shred the cabbage by hand, or in a food processor and place in bowl. Add the diced tomatoes, sliced onions and diced cucumbers. Add both cans of sliced beets, including all the beet juice. Add olive oil, salad oil and vinegar. Next, add oregano, sweet basil leaves, sugar, salt and black pepper.
In saucepan, beat eggs with sugar, Pet milk and 2 cups regular milk. Cook until pudding consistency. Cool. Add Eagle Brand milk, vanilla, 3 bananas, jar of maraschino cherries plus 1 tablespoon cherry juice, pineapple, pecans and food coloring to desired color. Finish filling can with milk and freeze. Makes 1 gallon.
Saute onion in butter until tender. Stir in remaining ingredients and simmer 15 minutes. Use to baste pork when grilling. Yield: 3 1/2 cups.
Wash thoroughly the greens, cut up in pieces. Slice cucumber and onion. Cut pepper in thin 1-inch slices. Peel avocado and cube. Toss in all ingredients, including chickpeas. Chill.
Put butter beans in water to about 3 times depth of beans; add pork and onion. Cook until beans are tender. If needed, add water during cooking. When beans are tender, salt and pepper to taste and add chili sauce. At this point, depending upon meat you chose, you may want to shred bits into soup or serve for sandwiches on side. Simmer now about 15 to 20 minutes. Hearty, inexpensive and easy!
Lightly grease a 13 x 9-inch baking pan. Combine oats, 1 1/2 cups of flour, brown sugar, soda and salt; mix well. Stir in margarine; mix until well blended. Reserve 1 cup. Press remaining onto a 13 x 9-inch pan. Bake 10 to 12 minutes until light brown. Cool 10 minutes. Top with nuts and chocolate pieces. Mix caramel and 1/4 cup of flour until smooth (easier if warmed slightly). Drizzle over nuts and chocolate pieces to within 1/4 inch of pan edges. Sprinkle with reserved mixture. Bake at 350° for 18 to 22 minutes. Cool and cut.
Cook macaroni as directed. Put 1/2 in casserole dish. Slice up half of Velvetta cheese and layer on macaroni. Put 1 1/2 cans chopped tomatoes in layer on top of cheese. Add salt and pepper to taste. Repeat with remaining ingredients. Bake at 350° until bubbles, approximately 25 minutes.
Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange pieces in a food processor container. Process until mixture is evenly chopped. Repeat with remaining cranberries and orange pieces. Stir in sugar to desired sweetness. Store in refrigerator or freezer. Makes about 2 1/2 cups. Delicious with Thanksgiving turkey!
Prepare fresh spinach; sprinkle with salt. Tear into small pieces; rinse thoroughly. Drain. Beat the eggs. Crumble Feta cheese and mix. Add this to spinach. Chop onion; saute in olive oil. Add to spinach mixture. Season with pepper and oregano.
Stir dressing, dill and pepper. Add tuna, onion and carrot; mix well. For each sandwich, top one muffin half with lettuce, cheese and tuna mixture.
In skillet over medium heat, in hot oil, cook chops 1/2 at a time with onion 10 minutes or until browned on both sides. Spoon off fat. Stir in soup and water. Reduce heat to low. Cover; simmer 10 minutes or until chops are fork-tender, stirring occasionally. Makes 6 servings. Preparation time: 3 minutes; cook time: 30 minutes.
Cook broccoli in boiling salted water until tender. Drain; arrange in greased 11 1/2 x 7 1/2 x 1 1/2-inch pan. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Sprinkle cheese on crackers. Wrap in bacon (1/3 slice each). Bake at 200° for 2 to 4 hours.
Mix in bowl the crackers, dill weed, oil and dressing. Place on cookie sheet. Bake at 250° for 20 to 25 minutes. Turn crackers every 5 to 10 minutes.
Place a slice of pineapple on crisp lettuce on a salad plate. Combine precooked shrimp, thinly sliced celery, green pepper strips and minced onion to taste. Mix with mayonnaise. Season well and heap on pineapple on salad plate. Garnish with olives and deviled eggs.
Use food processor and finely chop the clove of garlic. Brown garlic with ground beef. Put tomatoes, onion and green pepper in blender; blend well. Onions and green pepper will be larger pieces, so don't blend too much. Add to meat in skillet. Add tomato paste and seasonings. Bring to a boil, then reduce heat to simmer and cook 1 hour. Add kidney beans; heat through. Serve with oyster crackers or crusty French bread.
Saute chopped celery and onion in oleo in iron skillet until tender. Chop boiled eggs and set aside. Mix all other ingredients, adding chopped eggs	last. Bake in 375° oven until brown on top.
Fill punch bowl with ice. Mix juices in pitcher; add ginger ale to thin. Mix well. Pour over ice; add more ginger ale to fill; stir. Serves 25 to 30.
Mix graham crackers and butter; make a crust in the bottom of a long cake pan. Mix powdered sugar and 3 eggs and beat with an electric mixer and pour over crust. Add sliced bananas; top with Cool Whip, then sprinkle with cherries and pecans. Refrigerate for at least 3 hours.
Slow cook apples for 17 hours on low. Add remaining ingredients and cook on high for 8 hours.
Cook bacon, onion and green pepper until bacon is crisp. Drain and add to remaining ingredients; toss lightly.
Thaw bread and break apart in 13 x 9-inch pan (small pieces). Combine and heat brown sugar, oleo, milk, cinnamon, vanilla pudding and chopped nuts or coconut. Heat until blended. Do not cook. Pour over dough pieces and let rise to rim of pan. Bake at 350° for 25 to 30 minutes.
Sift stuffing crumbs, seasoning packet, 1 1/2 cups hot water, and 1/4 cup margarine until just moistened; set aside. Place chicken in 9x13 inch baking dish. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake at 375 degrees for 35 minutes or until chicken is cooked through. 4 servings.
Cream together cream cheese and butter. Add flour. Refrigerate 1 hour. Divide into 2 dozen balls. Pat into muffin tins. Beat egg, brown sugar, butter, vanilla and nuts. Drop into filled muffin tins, filling 1/2 to 2/3 full. Bake at 325° for 25 minutes. Enjoy!
Heat 1/2 cup of the buttermilk to lukewarm. Sprinkle yeast over lukewarm milk and stir until dissolved. Allow to stand a few minutes and then add remaining buttermilk. Blend well.
Pour water over oatmeal, cool 20 minutes. Cream shortening and sugars. Add eggs; mix. Sift flour, soda, salt and cinnamon. Add to creamed mixture. Add cooled oatmeal. Add nuts, coconut and raisins. Pour into greased and floured oblong baking pan (13 x 9-inch). Bake at 325° for 45 minutes.
Bring sugar and vinegar to a boil and cool. Mix chopped vegetables and olives with kraut and sprouts in a large Pyrex bowl. Pour vinegar and sugar over it and mix well. Keep in refrigerator.
Mix first 8 ingredients and place mixture in 9 x 13-inch pan. Crumble on top cornflakes mixed with melted butter. Bake at 350° for 1 hour.
Cook macaroni; drain and cool. Add vegetables and mix well. Combine milk, vinegar, sugar, mayonnaise, salt and pepper. Add these ingredients to macaroni mixture. Mix thoroughly and chill at least 4 hours before serving.
Cook chicken. Combine chicken and soy sauce. Sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes. Cook rice in hot oil. Reduce heat. Add chicken and broth. Simmer, covered, 20 to 25 minutes. Stir in onions, green peppers and celery. Cook, uncovered. Push rice to side. Add eggs and cook until almost set. Blend into rice. Stir in lettuce or red cabbage.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when mixture has reached a full rolling boil. Remove from heat and add oats, nuts, vanilla and peanut butter. Mix well until blended. Spoon onto wax paper and cool.
Drain salmon, reserving liquid. Remove skin and bone. Add enough milk to salmon juice to make 2 cups liquid. Melt butter; blend in flour. Add milk and salmon juice. Cook until smooth and thick. Add onion, mustard, salt, pepper, mayonnaise, and parsley flakes. Combine sauce, salmon, eggs and asparagus spears. Place in shallow 11 x 7-inch baking dish. Bake at 350° for 30 minutes. Makes 4 servings.
Mix all ingredients and place in buttered 9 x 13 casserole. Mix crushed corn flakes with 1/4 c. melted margarine and sprinkle over top.
Blend sugar and oil; add eggs. Add dry ingredients alternately with milk. Then add vanilla, nuts and dates. Pour into buttered pan. Bake at 300°. When brown, remove from stove and while still hot, cover with the icing.
Cream the butter and sugar together. Add the egg and the orange rind and juice or extract. Beat vigorously. Then add the dry ingredients, sifted together. Shape into two rolls and cover with wax paper. Chill thoroughly. Slice one-fourth-inch thick. Bake in a hot oven, 400°, for about ten minutes. Makes about thirty cookies. (These are good decorated with icing, fruit or nuts.)
Bring 2 cups sugar and water to a boil. Take off heat after comes to boil. Cut up peaches. Set aside.
In a 1 to 1 1/2-quart saucepan bring the milk, vanilla bean, cinnamon stick, pieces of lemon peel and 1/8 teaspoon of salt to a boil over moderate heat. Cover the pan tightly. Remove from heat and let the seasonings steep for 20 to 30 minutes.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly. Remove from heat and add Marshmallow Creme and peanut butter.
Mix flour, salt, baking powder and milk. Melt oleo in 9 x 13-inch pan. Pour batter over melted oleo. Drop fruit over batter, then sprinkle with cinnamon. Bake at 350° for 1 hour or until browned.
Drain the sweet potatoes and mash. Add eggs, granulated sugar, flavoring and butter. Mix well. Pour into baking dish. Mix flour, brown sugar, margarine and nuts separately. Spread over the top of sweet potato mixture. Bake at 350° for 30 minutes.
Stuff mushrooms, cheese and olives in cracks of bread. Place on large piece of foil. Microwave butter, green pepper, onions, salt, lemon juice and mustard 2 minutes. Pour over bread. Wrap in foil and bake at 350° for 40 to 45 minutes.
Melt margarine. Mix sugar and cocoa together. Add eggs, flour and salt. Mix well, then add chopped nuts. Pour into greased and floured sheet cake pan (about 9 1/2 x 13 1/2 x 2-inch - an open roasting pan does well). Bake at 350° for 20 to 30 minutes. Remove from oven and cover top, while still hot, with marshmallow cream.
Combine first 6 ingredients; beat with an electric mixer until blended. Stir in pecans. Pour mixture into pastry shell. Bake at 350° for 50 to 60 minutes.