HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, in hot oil, saute celery, onion and garlic until tender. Stir in remaining ingredients except cheese. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until potatoes are tender. Pour half the mixture into blender and puree until smooth. Repeat with remaining soup. Sprinkle with cheese before serving. Yields 8 cups.
Mix well. Let set about 2 hours and refrigerate. (Before refrigerating, take out garlic buttons.)
Melt margarine in casserole dish. Add drained peas, salt and pepper. Chop eggs and add to peas. Spread soup over top of mixture. Heat at 325° for 30 to 40 minutes. When bubbly on top, add onions and heat for another 5 minutes.
Mix ingredients. Bake at 350° for 1 hour and 15 minutes. Makes 2 loaves.
Brown hamburger meat with onion and green pepper. Cook rice. Combine soup, mushrooms, meat and rice. Simmer for a few minutes until it warms through, then serve.
Roll into balls and bake at 350° to 400° for 17 minutes. When cold, roll in confectioners sugar. May have to double roll in sugar.
Mix and cook Jiffy mix as directed on box. Cool corn bread, then crumble. Mix all the other ingredients real well with the corn bread. Let stand 30 to 45 minutes and then serve.
Toss all vegetables. Mix dressing. Sprinkle with cheese and croutons.
Bring rice and 3 cups water to a boil, then cover and on lowest possible heat, simmer 35 to 40 minutes. Remove from heat and fluff with fork. Preheat oven to 350°. Oil a 9 x 13-inch pan. Heat the butter or margarine or oil in a deep skillet. Saute onion until soft. Add spinach, salt and garlic; stir frequently over medium heat about 5 minutes. Add this to rice, along with seasonings and half of sunflower seeds; mix well. Optional: Beat together eggs and milk and stir into rice mixture along with cheese. Spread into prepared pan, sprinkle with remaining sunflower seeds and dust with paprika. Bake, uncovered, for 35 to 40 minutes until heated through and lightly browned on top.
Heat 2 tbsp. oil. Stir-fry meat until done. Add onion, corn and egg. Fry 2 minutes longer. Remove from heat. Heat 6 tbsp. oil; fry rice and add rest of mixture.
Prepare mix according to package directions. Spread dough into ungreased 8 or 9-inch round baking dish. Heat at Medium 5 1/2 to 6 1/2 minutes. To complete, let stand, covered, until cool. Store, covered, until ready to serve. Yields 16 bars.
Saute onion and oleo. Mix well. Put in dish and bake 30 minutes uncovered at 350° to 375°.
Chop onions and beef. Mix with cream cheese. The mixture will be stiff. Use your hands to form in a ball. Serve with Town House crackers. Makes a pretty cheese ball for the Christmas holiday.
Mix dry ingredients. Add beaten egg and enough buttermilk to make a thick batter. (Start with about 3/4 cup buttermilk.) Drop by teaspoons into hot grease until golden brown. Yield: 2 dozen.
In a 6-quart saucepot, in hot oil, brown roast on all sides. Spoon off fat.
Lightly grease cookie sheets. In large saucepan, combine sugar and corn syrup. Bring to a boil over medium heat. Boil 1 minute. Remove from heat. Add peanut butter; stir until completely melted. Stir in peanuts. Drop by tablespoonfuls onto prepared cookie sheets. Cool until firm. Store, covered, in refrigerator in single layer. Makes about 32 patties. Preparation Time: 20 minutes plus cooling.
Preheat oven to 375°. Dissolve yeast in water. Mix in other ingredients. Let dough rest for 10 minutes. Spread on greased pizza pan. Pizza toppings can be added now, but I let the dough rest another 10 minutes and bake for 5-10 minutes before adding toppings. Bake completed pizza until cheese is melted and crust is golden brown.
Spread cream cheese on bottom of pie dish. Brown ground beef. Mix sauce and ground beef. Pour on top of cream cheese. Spread Mozzarella cheese on top. Bake at 350° for about 20 minutes.
Bake the pie crusts until medium brown and let cool. Mix cream cheese with 1/2 cup sugar and spread in bottom of cooled pie shells. Lay sliced peaches over mixture and sprinkle with cinnamon. Mix 1 cup sugar, cornstarch and water; cook until thickened. Remove from heat and stir in gelatin. Pour mixture over peaches and cool. Serve with whipped topping.
Mix dry ingredients together and then add eggs and pineapple. Bake at 350° for 30 to 40 minutes.
Cream sugar and shortening; add peanut butter. Break in the eggs and beat well. Add flour, soda, salt and flavoring. Make into tiny balls the size of bird eggs and place on baking sheet. Press flat with fork, making crisscross pattern. Bake quickly at 350° to 375° for approximately 10 minutes.
In a large saucepan, bring to boil the first 3 ingredients. Stir until well mixed. Mix in next 7 ingredients. Pour into a greased jelly roll pan and bake 20 minutes at 350°.
Preheat oven to 350°. Combine all ingredients except egg whites and mix well. Fold stiffly beaten egg whites into mixture. Steam bake 60 minutes. Unmold on serving plate and serve with creamed pea sauce. Makes 8 servings.
Cook noodles. Mix cheese, onion and butter. Pour cooked noodles over this. Mix in sour cream, salt and Worcestershire sauce. Cover and put in a 350° oven for 30 minutes. Remove cover the last 10 minutes.
Heat until sugar is dissolved. Pour over cukes and onions in large bowl. Cover and put in refrigerator overnight. Put in jars next day. Keeps well if refrigerated for months.
In a skillet or saucepan, saute the garlic in oil until golden. Now add the strips of chicken and saute until cooked. Push the chicken to one side of the pan and add the broccoli florets. Saute the broccoli until they are crisply tender. Now, add the sun-dried tomatoes, the seasonings, white wine and the chicken broth. To complete the sauce, add the butter, cover and simmer for 5 minutes over low flame. Remove from heat. Now add the cooked pasta and toss. Serve with grated Parmesan cheese, if desired. Serves 4. Recipe can be doubled, if necessary.
Combine crumbs, 3 tablespoons sugar and margarine. Press in bottom of a 9-inch spring-form pan. Bake at 325° for 10 minutes.
Peel and rinse eggs. Slice eggs lengthwise. Put egg yolks in bowl; use fork to mash until chunks are gone. Add rest of ingredients except paprika. Mix until desired texture. Fill egg whites with mixture, about 1 tablespoon each. Sprinkle top with paprika.
Mash oranges with fork and mix well with dry gelatin. Add remaining ingredients; mix well. Put in dish and refrigerate until set.
Brown ground beef and onion in skillet. Add salsa, tomato sauce and bouillon. Bring to a full boil. Cover and reduce heat; simmer for 5 minutes.
Combine all ingredients except salad oil and tomato sauce. Shape into balls of desired size. Brown in vegetable oil; dip out and drain. Add tomato sauce; simmer 30 minutes. Serve over spaghetti.
Melt butter. Add brown sugar. Cool. Add 3 eggs, one at a time. Mix dry ingredients and add to egg mixture. Add nuts and chocolate bits. Spread into greased 19 x 10 x 1-inch pan. Bake at 350° for 30 to 35 minutes.
In saucepan, melt butter over medium heat. Add flour, salt and pepper; mix well. Add evaporated milk and water, all at once. Continue to cook over medium heat until mixture boils. Boil 1 additional minute or until thick. Yield: 1 cup.
Mix cottage cheese, sour cream, cream cheese, and taco seasoning together in a bowl. In a 9 X 13-inch pan, spread refried beans, then add hamburger. Add cottage cheese mixture on top of hamburger. Shred lettuce and put on top, followed by cucumber, tomato, and shredded cheese.
Line a 10-inch square pan with foil; extend foil over edges of pan. Butter foil; set aside.
Cook potatoes 10 minutes. Melt butter in double boiler. Stir in flour, then mustard. Add milk, salt and pepper. In greased casserole, arrange potatoes, tuna and onions alternately. Pour sauce and bake at 350° for 45 minutes. Serves 6.
Cream the first three ingredients well. Add eggs, one at a time, beating well after each addition. Add flour and vanilla. Bake in a greased and floured tube pan for 1 1/2 hours at 300°.
Cook broccoli. Drain. Add Kraft garlic cheese with hot broccoli so it melts. Add cream of mushroom soup, celery and onion. Season to taste with Tabasco and Worcestershire sauce. Serve in heated casserole dish with corn chips.
Mix together cream cheese, eggs, sugar and vanilla. Pour into 9-inch graham cracker crust. Mix sour cream and sugar; spread on top. Bake 45 minutes at 350°.
Mix dry pudding with pineapple (including juice). Add Cool Whip and blend very well. Good on any flavor cake.
Mix first four ingredients. Add oleo; mix well. Make into 1-inch balls (chill 15 minutes). Melt the chocolate chips with the paraffin wax in double boiler. Dip balls into chocolate; place on wax paper.
Melt 1 stick margarine in pan. Roll biscuits and fill with apples. Sprinkle apples with favorite spice (cinnamon, allspice, nutmeg). Fold biscuit over and crimp edges. Place in pan.
In large bowl, combine all ingredients. Spoon into 1-quart jar. Cover tightly and chill, turning jar occasionally, 4 hours or overnight.
Mix sugar, vinegar and peppers. Bring to a boil for 2 minutes. Add Certo and remove from heat. Add coloring. Let cool until thick. Place in sterilized jars.
Preheat oven to 350°. Place beans in a greased shallow ovenproof dish. Cover the top with bacon or skinned sliced frankfurters. Bake, covered, for 30 minutes. Uncover and bake another 30 minutes.
Let cream cheese stand at room temperature until softened. In a medium sized mixing bowl, beat cheese until light and fluffy. Beat in condensed milk. Add lemon juice and vanilla and stir until well mixed. Pour into the crust. Chill several hours and then top with cherry pie filling.
Mix the first 3 ingredients and bring to a boil on medium heat for 1 1/2 minutes while stirring. Take off heat and mix in peanut butter and oatmeal. Drop by spoonfuls onto wax paper; cool.
Crush vanilla wafers in processor until very fine. Butter sides of an 11 x 7-inch pan and place remaining butter in pan and melt. Sprinkle wafer crumbs evenly over bottom. Spread as evenly as possible in separate layers the coconut, chocolate chips and pecans. Dribble condensed milk over layered mixture. Bake in preheated oven at 350° for 30 to 35 minutes. Cool in pan 8 hours, preferably overnight. Cut in 1-inch squares. Will keep 1 week in sealed container.
Combine wafer crumbs and melted butter. Press into bottom of 9-inch spring pan. Bake at 350° for 10 minutes. Set aside. In heavy saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate. Pour over pecans. Bake at 350° for 40 minutes. Garnish with whipped cream and pecans if desired.
Brown meat and drain well. Add dry onion soup mix to meat. Add chili powder and garlic powder to meat. Mix with liquids and simmer.
Preheat oven to 350°. Grease 3-quart casserole. Cook spinach as directed on package. Drain well. Mix spinach, eggs, onion, soup, butter and cheese together in a large bowl. Mix in 2 1/2 cups croutons. Place in casserole and top with remaining croutons. Bake 1 hour.
Combine salt, pepper and hot sauce to create marinade. Season catfish with salt and pepper to taste and marinate for 2 hours in refrigerator. Put cornmeal into paper bag. Drop catfish in bag, one at a time, and shake bag until fish are completely coated. Fry fish in deep, hot olive oil (375°) until fish floats to surface and are golden brown. Drain on paper towels and serve hot. Serves 4.
Slice and coarsely chop large pieces of cauliflower and broccoli. Combine cauliflower, broccoli and onion in a large bowl. In another bowl, beat together the Green Goddess dressing, mayonnaise, vinegar and celery seed; pour over vegetables. Toss to coat well. Cover and chill. Makes 12 servings.
Fry bacon until crisp. Drain on a paper towel. Combine mayonnaise and butter. Stir in cheese, onion and cayenne pepper until well blended. Gently stir in bacon. Spread mixture on slices of bread. Place on buttered baking sheet. Bake at 350° for 10 to 15 minutes, or until cheese is melted and bread is golden brown.
In casserole, put in cubed chicken with sour cream and soup. Mix crumbs with butter and poppy seed. Put on top. Serves about 5. Bake at 350° for 20 minutes.
Cream the margarine. Add the sugar, then flour and vanilla. Mix well with hands, if necessary. Add nuts. Pinch dough. Roll into small balls. Place on cookie sheet. Bake at 350° until light brown. Put into sack of powdered sugar to coat.
Mix pudding and buttermilk together. Will be very thick. Fold in Cool Whip. Add oranges. Use 1/2 package of cookies. Add to mixture. Store in refrigerator.
Measure all ingredients into large mixer bowl. Beat on medium speed for 1/2 minute (or until mixed well), scraping sides and bottom of bowl constantly. Pour mixture into a greased and floured 9 x 5 x 3-inch pan or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing. Makes 1 loaf.
Saute onions and green pepper. Combine cheese and flour. Place in pie crust. Mix remaining ingredients and pour into shell. Bake at 375° for 40 to 45 minutes or until filling is set.
Mix all ingredients and only half can of onions. Garnish with the other half of onions. Bake 30 to 45 minutes at 350° until bubbly.
Stir together sugar, 3 tablespoons flour and the 3 cups water until dissolved. Now add the yeast and let set until yeast starts to work. Then add the salt, oil and flours. Mix well and knead until smooth. Put tea towel over bowl and stick in oven with pilot on. When about doubled in size, form loaves and lay on cookie sheet. Let rise again, then knead again; put in pans. Let rise and bake.
Boil raisins and water until raisins swell. Cream together shortening, sugar and salt. Add egg and vanilla to creamed mixture. Add cooled raisins and water to mixture. Add flour. Mix and pour into 3 (3 ounce) vegetable cans, about 3/4 full. Bake at 350° for 45 to 60 minutes. Add nuts or candied fruit if desired.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in ReaLemon and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filing before serving. Refrigerate leftovers.
Mix softened cream cheese and sour cream. Drain fruit cocktail, pineapple and cherries. Mix all ingredients thoroughly and refrigerate at least 24 hours. Serves 8.
Whip the whipping cream and add a little powdered sugar. Mix all together. It is better to be made and let mellow overnight.
Combine all ingredients in blender or mixer and mix until smooth (sometimes it is thicker than at other times). Store in refrigerator; use in any recipe calling for sweetened milk. Makes 1 1/4 cups equal to one (14 ounce) size can.
Combine all ingredients in salad bowl and stir. Refrigerate for 3 to 4 hours before serving, stirring occasionally.
Mix brown sugar, oil and honey in a saucepan. Heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture and mix well. Bake at 375° for 10 minutes. Let cool and add raisins, dates, nuts, etc.
Sift dry ingredients together. Pour pineapple juice over bran and let stand 15 minutes. Add nuts, pineapple, egg and shortening. Add sifted dry ingredients. Mix until blended.
Fry bacon until almost brown; add onion and sauce. Add rice and coat it with the fat. Mix tomato sauce, water and spices. Pour over rice mixture. Bring to a boil for 3 minutes. Cover and simmer until done, 30 to 45 minutes.
Beat sour cream and cream cheese in a large bowl until blended. Add hot potatoes; beat in milk and garlic, gradually beating until light and fluffy. Season to taste with salt and pepper. Spoon potatoes into a 2-quart casserole; dot with butter and sprinkle with paprika. Bake, uncovered, at 350° until brown. Makes 10 servings.
Pour milk in pan, add salt and rice (washed). Bring to boil, lower heat and cook for 2 hours, stirring often. Beat eggs, sugar and vanilla. Add some cooked rice to egg mixture. Mix well. Pour into remainder of rice, mix well and add medium cream. Put in oblong pan, top with cinnamon.
Beat egg yolks until stiff and light yellow. Slowly add 1/2 cup sugar, beating well. Add alcohol. Mix well and pour into punch bowl.
Mix Kool-Aid and jello in warm water. Stir in orange juice, pineapple juice and ginger ale. Add lemon juice and sugar. Add more sugar, if needed. Lemons may be sliced to garnish the top of punch in punch bowl.
Separate crescent dough into 4 rectangles. Press perforations to seal. Combine cheese and oregano. Sprinkle over dough. Cut each rectangle crosswise to form 2 squares. Place a sausage link on each square. Roll up. Cut each roll into 3 to 4 pieces. Secure each with a toothpick. Place, cut side down, on an ungreased cookie sheet. Bake at 375° for 12 to 15 minutes until golden brown. Refrigerate any leftovers. Yields 2 dozen appetizers.
Place chicken in a 9 x 13-inch baking dish skin side up. Combine remaining ingredients and spoon over chicken. Bake, uncovered, at 300° for 2 hours.
Mix all ingredients together. Bake in 9 x 12-inch lightly greased and floured pan at 350° for 30 minutes. Cut in bars.
Mix sugar and cornstarch; add water. Cook until clear, then remove from heat. Add dry jello. Stir in well. Line pie shell with strawberries. Fill with cooked mixture. Chill in refrigerator. Top with Cool Whip when served.
Pour boiling water over nuts, dates and raisins. Let cool. Mix remaining ingredients with water, dates and nuts. Bake in loaf pan about 1 to 1 1/4 hours at 350°. Makes 2 loaves.
In large bowl, combine all ingredients (except lettuce and croutons), toss to blend. Arrange on lettuce leaves, top with Pepperidge Farm cheese and garlic croutons. Makes 6 servings.
In a pan with a little butter, put green onions. Cook until tender. Add remaining ingredients, except potatoes, hot sauce, Velveeta cheese and ham; heat until hot. Add a layer of potatoes, hot sauce, Velveeta cheese and some diced ham. Bake at 350° for 30 to 35 minutes or until bubbly. Twenty minutes before done, put Cheddar cheese on top.
Cook sliced carrots; drain and cool. Place sliced onion, pepper and carrots in layers in dish.
Combine 1/4 cup milk, sugar, salt and 3 tablespoons butter in saucepan. Heat until butter melts. Cool to 105° to 115°. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour and egg. Beat at medium speed of mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in well-greased bowl, turning to grease the top. Cover to let rise in warm place (85°) free from drafts for 1 hour. (Dough will not quite double in bulk.)
Drain asparagus, reserving 1 cup liquid; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup asparagus liquid and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Brown sausage; drain. Separate crescent rolls and press out in a 12-inch pizza pan to form crust. Spoon sausage over crust, sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper.	Pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes.
1st Layer: Crush cookies (reserve 1 1/2 cups for top). Combine cookies with melted oleo. Mix and press lightly into 9 x 13-inch pan and chill.
Bring water and bouillon to a rapid boil. Add eggs; stir constantly for 1 minute. Add onions and pepper. Serve immediately. Goes great with stir-fry. Makes 4 servings.
Heat oven to 350°. Grease oblong pan 13 x 9 x 2-inch. Mix all ingredients. Spread in pan. Bake until golden brown for 25 minutes. Cut in pieces 2 x 1-inch. Makes 4 dozen.
Mix everything together. Bake at 350° for 35 to 40 minutes. Start the frosting 15 minutes before cake is done and all will be done at same time.
Microwave: Cook Velveeta light cheese product and salsa or tomatoes and chilies in a 1 1/2-quart bowl on High 5 minutes or until Velveeta light cheese product is melted, stirring after 3 minutes. Stir in cilantro. Cooking time is 5 minutes.
Put tomatoes on to boil. Combine butter and flour in skillet. Add some canned milk right away. Take pan of tomatoes off burner. Add baking soda and add to gravy mixture.
Cut lobster's claws from the body and cut the body into pieces. Peel raw shrimp. Clean the clams, mussels and crab's claws. Put 3 tablespoons of olive oil in a pan. Saute chicken, ham and pork over medium heat until golden brown. Set aside; keep covered.
Cook rice using package directions. Saute onion in margarine. Add remaining ingredients. Pour into buttered 2-quart casserole. Bake at 350° for 25 to 30 minutes.
Spread 1 cup sauce in bottom of 13 x 9 x 2-inch baking pan. Arrange a layer of uncooked lasagne; top with some sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing lasagne pieces into cheese mixture below. End with lasagne, then pour remaining sauce, being careful to cover all lasagne pieces. Top with remaining Mozzarella and Parmesan. Bake at 350° for 45 to 55 minutes, until lightly browned and bubbly. Let stand for 15 minutes.
Cook ground beef in soup pot, stirring until brown and crumbly; drain. Add tomato sauce, water and chili mix. Mix well. Bring to a simmer. Stir in spaghetti. Simmer, covered, for approximately 1 hour.
Mix vegetables and fruit. Combine spices, juice and oil in another bowl. Toss the two together well. Marinate overnight in refrigerator. Serve with grilled shrimp. Yum!
Heat oven to 350°. In large mixer bowl combine flour, butter and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in nuts. Reserve 3/4 cup crumb mixture for topping. Pat remaining crumbs into ungreased square pan, 9 x 9 x 2-inches. Bake 10 minutes or until lightly browned.
Combine first 4 ingredients. Cut in margarine until mixture resembles coarse meal. Stir in enough milk to make soft dough.
Put all ingredients into saucepan, except pecans. Bring to boil and boil for 5 minutes over moderate flame. Let cool for a few minutes and then beat until creamy; add pecans and continue stirring until ready to pour into buttered platter.
Bake cake on cookie sheet. While cake bakes, simmer sugar and pineapple. After cake is done, punch holes and pour on the pineapple and sugar. Chill. Make pudding and add coconut. Pour over cake. Top with Cool Whip, then the pecans.
Simmer turkey necks, onion, celery, salt, pepper, rosemary and bay leaves in water for 2 1/2 to 3 hours. Remove necks. Cool. Strip meat from the bones. Reserve turkey meat. Spoon off fat. Bring broth to a boil. Add bouillon cubes, carrots and rice. Cook 10 to 12 minutes. Add beans and corn. Now add everything together and cook for 10 to 20 minutes, until vegetables and rice are tender.
Heat oven to 375°. Beat eggs, sugar, salt, spices, corn syrup and margarine with hand beater. Stir in walnuts and raisins. Pour into pastry lined plate. Bake until filling is set, 40 to 50 minutes.
In skillet, brown ground beef. Stir in tomato sauce and heat. Cook noodles as in directions; drain and mix with 1 teaspoon butter. Combine cheeses, onion and pepper. Butter 9 x 12-inch baking dish. Line with half of the noodles. Cover with cheese mixture. Add rest of noodles. Pour melted butter over top, then pour meat mixture over all. Bake 30 minutes in 350° oven. Serves 8 to 10.
Boil the mirlitons in lightly salted water until a testing fork will pierce them all the way through (without using excessive force). Then remove them from the water and set aside to cool.
Mix first 4 ingredients. Pour half the mixture into a dish and let congeal. Spread one whole carton of sour cream on top of the congealed salad. Pour the other half of mixture on top and let set until congealed. Chill and serve.
Melt butter on High; add green pepper and mushrooms. Microwave on High 2 minutes more. Add remaining ingredients except chicken. Microwave on High 2 minutes. Add chicken and microwave on High 5 minutes.