HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni. Mix together cooked macaroni, onions, pimento, grated cheese (reserving 1/4 cup of cheese for topping), milk and mushroom soup. Season with salt and pepper. Pour into greased casserole. Sprinkle with reserved cheese and cracker crumbs. Bake at 350° for 45 minutes.
Combine cranberry juice and 7-Up. Will be real foamy. Drop balls of sherbet on top.
In a skillet, brown off hamburger, drain meat of fat retaining 2 tbls. of hamburger fat. Heat fat, add flour and brown. Add milk to make gravy, salt and pepper to taste. Add meat to gravy. Serve hot on toast.
Coat about 9 pieces of chicken with flour and brown in skillet. Saute onion, green pepper and mushrooms in butter until tender. Add 2/3 cup water and remaining ingredients. Bring to a boil. Place browned chicken in a casserole. Pour sauce over and between layers. Bake at 350° at least 45 minutes.
Melt butter in skillet. Peel potatoes and slice 1/2 inch thick. Put potato slices in skillet, turning once immediately to get butter on both sides. Sprinkle sugar and cinnamon on potatoes. Cover and cook on low for about 20 minutes; turn occasionally.
Sift flour and spices together; set aside. Cream butter and sugar until fluffy. Add egg yolks and beat thoroughly. Alternately add buttermilk/soda mixture and dry ingredients. Mix jams, raisins, preserves and nuts together and add to batter. Fold in the beaten egg whites.
Saute onion and ham in margarine. Take a small amount of dough (golf ball size or slightly smaller) and pull very thin with your fingers into a 3-inch circle. Put 1 teaspoon filling on one half of the dough and fold in half. (Should look like a turn over.) Pinch edge together and seal. Let stand 10 minutes. Place on a cookie sheet and bake at 350° for approximately 30 minutes, until golden brown.
Soak the cod (which should be as light colored as possible) for at least 48 hours. Cut it into 2-inch pieces and put into 3 1/2 pints of water with the onions and garlic, sliced, and the bouquet garni. Bring to a boil and simmer for 15 minutes. Dab the pieces of cod dry. Flour lightly and fry in very hot olive oil until golden brown. Transfer to the bottom of a gratin dish with fish slice. Slice the leeks (the white part only) and brown slightly in the same pan. Put them on top of the cod. Add the stock and plenty of pepper. Put in a hot oven for about 20 minutes. Serve with mashed or boiled potatoes.
Drain fruit. Layer in 9 x 12-inch pan. Cut oleo in chunks over fruit. Sprinkle sugar over this. Sprinkle cinnamon and cloves on this. Cover with foil. Bake at 350° for 1 hour.
Brown ground beef. Prepare macaroni and cheese. Mix all ingredients in large bowl. Pour in cake pan. Place cheese slices over top. Bake until cheese melts.
Melt margarine in water. Add flour while on heat. Take off heat and add eggs, one at a time, beating after each egg. Spread in slightly greased baking dish (11 x 14-inch). Bake at 350° for 35 to 40 minutes. It will be bubbly. Poke down with a fork. Let cool. Mix cream cheese, pudding and milk. Spread over crust. Refrigerate until firm. Top with Cool Whip. Drizzle with chocolate syrup or nuts.
Beat eggs with water. Dip sliced okra in flour, then eggs and then cornmeal. Fry in skillet until golden.
Mix sugar and margarine; add eggs, banana and water. Add all other ingredients and bake at 350°.
Mix in all ingredients, then grease a pan. Set the oven at 375° and let bake for 1 1/2 to 2 hours or until brown. Cut and serve.
Place beef cubes, 1/2 cup of wine, salt and pepper in a large Ziploc bag; marinate several hours or overnight. Heat a large skillet or Dutch oven; spray pan 3 times with cooking spray. Add beef cubes and stir until browned. Add garlic; saute lightly. Add onion and mushrooms; saute until onion is transparent. Add 1 cup of wine; cover and simmer until beef is tender, about 20 to 25 minutes. Remove cover. Cook until liquid is reduced by half. Add buttermilk. Stir 5 to 6 tablespoons of water into cornstarch and stir until smooth. When buttermilk starts to bubble, add cornstarch thickening a little at a time, cooking until sauce thickens. Serve over hot noodles. Serves 6.
Remove center of cabbage, save insides. Cook in salt water until tender. 1 c. minced onion, 2 Tbsp melted butter, add cabbage insides, 2 cloves garlic, 2/3 c. tomatoes paste. Cook 6 to 8 minutes. Combine sauce mixture, pork, bread crumbs, parsley, thyme, sage and pepper in large bowl. Stuff cabbage and cover opening with foil. Tie together. Melt 2 Tbsp butter, carrots, onion, parsley and cook 5 minutes. Place cabbage open end down. Add remaining ingredients. Simmer 1 hour and 15 minutes.
Measure flour and sift 3 times. Then sift it together with salt and baking powder. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Cream well. Add flour alternately with cream cheese or sour cream to mixture. Add vanilla or use any desired flavoring. Bake in tube cake pan 1 1/4 to 1 1/2 hours at 300°.
Mix dry ingredients and then add wet ingredients. Mix together, only until lumps disappear. Bake in a 13 x 9 x 2-inch greased pan at 400° for 20 minutes.
Mix all ingredients with shrimp added last. Refrigerate overnight to blend flavors. Serve with crackers.
Beat eggs and add remaining ingredients. Mix well. Pour into pie shell. Line the edge of pie shell with foil so it won't burn. Bake at 350° until done.
Mix all ingredients and simmer gently (partly covered) for about 1 hour, stirring frequently. When thick, pour into hot sterilized jars and seal at once. This makes 5 pints of apple butter.
Mix first five ingredients together and put in a 13 x 17 pan. Chill in freezer several hours. Cut into 1 inch or smaller squares. Melt candy bars, chips and wax together. Dip coconut squares in mixture and place on waxed paper to dry. Almonds can be pressed into coconut squares before dipping.
Mix and sprinkle over meat like you would sausage. Grind twice. Stuff in cloth bags 5 to 7, 3-inches in diameter. Let hang 6 days and smoke. (Old recipe says: Let hang 48 hours. Brush bags with liquid smoke and let hang several days. Place in big iron kettle. Cover with cold water and boil until bologna floats.)
Heat oven to 350°. Grease and flour round pan (8 x 1 1/2-inch). Mix all ingredients, except whipped cream and chocolate. Spread in pan. Bake about 35 minutes or until top appears dry. Cool 10 minutes and remove from pan. Cool cake completely. Top with sweetened whipped cream and shaved chocolate. Refrigerate.
Combine cocoa and sugar in saucepan. Blend in water. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Add milk. Stir and heat to desired temperature. Add vanilla. Makes about 1 quart.
Cream butter; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each one. Add flour alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
Mix sour cream and sugar. Add a few drops almond extract. Chill. Put assorted berries in four serving bowls. Divide cream evenly over the bowls and serve.
In a 9 x 13-inch pan, place 1/2 Cool Whip to form bottom layer. Arrange ice cream sandwiches on top of Cool Whip, cutting a few to fill small spaces. Cover with remaining Cool Whip. Sprinkle with candy pieces. Freeze for several hours. Drizzle with chocolate syrup when serving if desired.
In large skillet over medium-high heat, cook chicken on all sides in butter until brown and tender, about 15 to 20 minutes. Remove chicken to heated platter; keep warm. To drippings in skillet, add garlic, onion, mushrooms, salt and pepper. Cook until onion is soft, about 5 minutes. Stir in milk, parsley and mustard. Simmer, stirring occasionally, until sauce is slightly thickened. Return chicken to pan; heat through, about 3 to 5 minutes. Serve immediately. (Rice is a nice side dish with this.)
Cook potatoes until tender; do not overcook. Drain all but 1 cup of water from potatoes. Add evaporated milk, salt and pepper to suit taste. Saute pepper, celery and onion in margarine until tender. Combine sauteed vegetables and parsley to potatoes. Simmer for 15 to 20 minutes. Serve with grated cheese, bacon bits and sour cream as desired. Always better the second day. Serves 8.
Mix together cream cheese and sugar until creamy. Fold in Cool Whip. Tear angel food cake into bite-size pieces and stir into sugar, cream cheese and Cool Whip mixture. Pour into serving dish and top with 1 can cherry pie filling.
Preheat grill or broiler. In a large sealable plastic bag, thoroughly combine marinade. Mix with pineapple juice, soy sauce and brown sugar. Add chicken parts and coat thoroughly with marinade. Seal bag. Marinate 15 minutes. Grill or broil chicken 5 to 6 inches from heat for 15 to 18 minutes per side or until chicken is thoroughly cooked. Baste occasionally with remaining marinade. Serve chicken garnished with sliced pineapple.
Melt butter in medium saucepan. Stir in cake mix. Remove from heat and place in baking pan (9 x 12-inch). Sprinkle with coconut. Pour pie filling over. Spread to edges. Mix sour cream with egg yolks and vanilla. Spread on top of filling. Sprinkle with sugar, cinnamon and 1/4 cup coconut combined. Bake at 350° for 25 to 30 minutes.
Put tuna in a large bowl and take a fork and break tuna apart. Add pickles, sugar and mayonnaise. Stir, then take hard-boiled eggs and cut up, then mash them up very good with a fork. Add this to tuna mixture and stir. This is good for sandwiches or with crackers.
Melt margarine and chocolate chips. Cool slightly and add chopped nuts and marshmallows. Mix and form into 2 logs. Roll in coconut or confectioners sugar on wax paper. Wrap logs in wax paper or foil and place in fridge until firm.
Combine juice, oil, garlic, mustard, herbs, salt and pepper in gallon size plastic food bag. Refrigerate for 24 hours. Fold piece of heavy aluminum foil in half (dull side out) to form an 18-inch square. Place turkey in middle of square and drizzle with marinade. Fold foil over to seal tightly. Prepare medium hot coals. Grill packet 5 to 6-inches over coals for 25 minutes. Remove from grill. Remove turkey from packet, reserving juices. Grill, basting with reserved juices and turning over, for 20 to 30 minutes longer or until cooked through. Makes 8 servings.
*If substituting butter or margarine for the butter flavor Crisco, reduce milk to only 3/4 cup and reduce amount of salt to 1/4 to 1/2 teaspoon.
Combine the eggs, oil, sugar, molasses and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, raisins and nuts. Add to the egg mixture. Stir in the zucchini, mix just until blended. Bake in a preheated 350° oven for 1 hour. Cool on a wire rack for 10 minutes, remove from the pans. Cool completely before slicing. Makes 2 loaves.
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco with pastry blender until it forms pea-sized chunks.	Sprinkle with cold water one tablespoon at a time. Some brands of flour need more water than others. Toss	lightly with fork until dough will form a ball. Press between hands to form five to 6-inch pancake. Flour rolling surface and pin lightly. Roll dough into circle an inch larger than	pie plate. Lift gently and flute under edge.
Preheat oven to 425°. In large bowl, sift corn meal, flour, baking powder and salt. Add oil and stir. Add enough boiling water to mixture to make a firm dough. Place dough in skillet and turn once to cover with oil. Bake at 425° for 1 hour. Bread will be crusty. Serve hot.
Combine all ingredients in top of double boiler. Beat with electric mixer over boiling water until peeks form, about 5 to 7 minutes. Add vanilla.
Heat soups, milk and butter together. Add extra mushrooms, if desired. Add 1 1/4 cups raw rice and heat. Put this mixture in a greased casserole. Cut up chicken and drop in melted butter. Lay on top of rice. Don't move chicken and do not cover. Do not add salt. Bake 2 1/2 hours at 275°.
Beat egg whites stiff. Set aside. Mix sugar and egg yolks. Add egg whites, vanilla and melted margarine. Scald milk and add to other mixture. Put in unbaked pie shell. Put in cold oven and bake at 225° until firm.
In large saucepan, combine potatoes, squash, celery, onion, garlic, parsley, dry mustard and lemon peel. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Transfer about 2 cups of vegetable-broth mixture to blender container or food processor bowl. Cover and process until smooth. Return pureed mixture to saucepan. Stir in milk or cream. Heat through. Season to taste. Sprinkle nuts atop each serving. Makes 6 to 8 servings.
Return meat balls to gravy. Cook 15 to 20 minutes. Serves 36 to 48 people. The meat balls may be made, cooked and refrigerated the day before serving.
Mix first five ingredients (cake mix, sugar, sour cream, oil and poppy seed). Add eggs, one at a time. Grease Bundt cake pan. Use sugar instead of flour. Bake 45 to 55 minutes in a 350° oven.
Mix flour, sugar, vanilla and mayonnaise, then add soda in boiling water, dates and nuts. Bake at 350° for one hour.
In a large saucepan, melt margarine over medium heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender (about 12 minutes). Puree potato mixture in a blender. Return to saucepan, stir in milk and seasoning. Add cheese and heat only until melted. Makes 8 servings.
Place brown sugar, margarine, corn syrup and salt in a 2-quart saucepan. Bring to a boil and boil 5 minutes. Add vanilla and soda, stirring after each addition. Pour syrup over popped corn and stir to cover all kernels. Place on 2 cookie sheets and bake in 250° oven for 45 minutes, stirring often. This may be stored in coffee cans or frozen in bags.
Mix ground beef with the next 8 ingredients. Bake. When done top with pizza sauce and bake for additional 10 minutes. Sprinkle cheese on top and bake until cheese is melted.
In a 9 x 13-inch buttered pan, add ingredients as they are listed. Spread evenly in layers. Bake at 350° for 45 minutes to 1 hour. Cool and serve with whipped cream or ice cream.
Mix all, except butter, beating well. Put in buttered casserole; spread butter over top. Bake 25 minutes in 400° oven until brown on top.
Cream softened cream cheese and sour cream together. Add remaining ingredients. Spread on flour tortillas and roll. Refrigerate until firm. Slice crosswise approximately 1/3-inch slices and serve.
Bring first 4 ingredients to a boil; cover. Reduce heat and simmer 20 minutes or until potatoes are tender. Drain, setting vegetables aside and reserving 1 1/2 cups cooking liquid in Dutch oven. Mash vegetable mixture with a potato masher or electric mixer. Add to reserved cooking liquid, along with the next five ingredients. Cook, stirring constantly, until soup is thoroughly heated. Garnish with chopped chives, if desired. Yield: 6 cups, about 116 calories per cup.
Cook sweet potatoes in water at least 30 minutes. When cold, peel and slice into baking dish. Sprinkle on sugar and seasoning. Add butter and cover with water. Bake in 350° oven until thick syrup has formed.
Crumble hamburger in bottom of casserole. Add layer of onion. Next add mixed vegetables mixed with celery soup. Put in casserole, cover and bake at 350° for 1 hour. Add Tater Tots last half hour.
Sift together flour, cream of tartar, salt and soda. Cut in shortening until fine particles form. Beat the eggs well and add sugar and vanilla. Stir into first mixture and chill 1/2 hour. Pinch off dough and roll in balls about the size of walnuts. Place on greased cookie sheet and flatten with bottom of a glass which has been dipped in sugar. Or: Roll dough out to about 1/4-inch thickness on lightly floured board. Cut out with cookie cutters and bake. Bake in 375° oven for 8 to 10 minutes. For variation sift nutmeg and cinnamon with light brown sugar and sprinkle over top of cookies before baking.
Boil chicken with water at high heat, add the chicken bouillon cubes and white pepper. Remove chicken when done. In boiling water drop eggs in, lightly scrambling as you drop them in. Then add the cornstarch mixture and food coloring, stirring constantly for 30 seconds. Remove from heat. When serving, toss in green onion.
Grind all ingredients except mayonnaise and mustard to coarse small pieces. Stir in prepared mustard and enough mayonnaise to spread easily. Spread over English muffins and broil until bubbly and brown.
Brown ground beef; drain. Add seasoning mix; follow pack directions. Add a jar of salsa. Layer half of the ground beef in a 9 x 11-inch baking dish. Top with crushed tortilla chips. Add a layer of Cheddar cheese. Layer remainder of ground beef and chips. Bake for 30 minutes at 350°. Top with sour cream. Sprinkle with additional cheese.
Flatten chicken breasts with meat mallet. Place a slice of ham and cheese on each breast. Roll up and secure with toothpicks. Dredge each roll in 1/4 cup flour, dip in egg and coat with bread crumbs. Lightly brown in 1/4 cup butter; add wine. Simmer, covered, 20 minutes. Place rolls in shallow baking dish, reserve drippings. Saute onion in 6 tablespoons butter until tender; blend in 1/4 cup flour, salt and pepper. Gradually add milk and half and half, stirring constantly until smooth. Add reserved drippings; simmer until thickened. Pour sauce over rolls. Bake, uncovered, at 325° for 20 minutes. Garnish with parsley. Serve over rice or noodles.
Mix all ingredients together and bake at 350° for 45 minutes to 1 hour.
Sprinkle the coarsely ground vegetables with 1/2 cup salt; let stand overnight. Combine and bring to a boil the remaining ingredients.
Position knife blade in food processor bowl. Add asparagus. Process until smooth. Transfer to a mixing bowl. Stir in tomato and remaining. Place mixture in a paper towel-lined wire-mesh strainer or colander and let drain 1 hour. Cover and chill at least 3 hours. Yields 2 cups.
Mix all together (will be hard to manage; do the best you can). Place mixture in a greased 9 x 13-inch glass pan. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 45 to 60 minutes. Serves 10.
In large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, soda and salt. Add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes. Turn dough on a lightly floured surface. Punch down. Shape into 24 balls and place in 2 greased 9-inch square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Yields 2 dozen.
Preheat oven to 425°. Line a jelly roll pan with foil. In mixing bowl, toss potatoes with olive oil, garlic and seasonings until well coated. Transfer to jelly roll pan and arrange in a single layer. Bake, uncovered, 30 minutes. Turn them over and continue baking until well browned, about 15 to 20 minutes longer. Serve immediately with a big bowl of sour cream for dipping and lots of toothpicks!
Mix pretzels, melted butter and 3 teaspoons sugar. Mix and place in square dish. Pat it down and bake at 350° for 8 minutes. Let cool.
Mix well and put into small ungreased muffin tins. Bake at 350° for 10 minutes.
Mix meal, salt and margarine; scald with the boiling water. Add well-beaten eggs, milk and baking powder. Bake in moderate oven 350° in greased dish for approximately 40 minutes. Serve hot, and it loves butter.
Cream the sugar, cream cheese and butter. Add eggs, one at a time, beating after each addition. Add the vanilla. Pour into a greased and floured tube pan. Bake for 1 1/2 hours at 325°.
Melt 1/2 cup of sugar over direct flame, add boiling water and cook to a smooth syrup. In a separate pan, cook the cream with remaining sugar and butter to soft ball stage. Combine the 2 syrups until drops of syrup will form hard ball when dropped into cold water. Cool to lukewarm. Place apples on skewers. Dip into caramel syrup. Dip into ice water immediately to harden the caramel.
Heat sugar and water until sugar melts. Mix together all ingredients. Freezes 8 hours. Thaw 2 hours before serving. Add 2 quarts of ginger ale. (I have kept frozen longer.)
Boil chicken and debone. Cut into cubes. Saute chopped bell pepper and onion in butter. Melt cheese in microwave and mix with cream of mushroom soup. Add deboned chicken and sauteed bell pepper and onion.
In skillet: Cook onions and broccoli about 10 minutes in oleo. In large bowl put broccoli mixture, Minute rice (made as directed on box), cream of mushroom soup and Cheez Whiz; mix together. Put in 2-quart casserole dish and top with buttered bread crumbs.
Preheat oven to 350°. Combine green beans and soup in small casserole dish. Bake in 350° oven for 10 to 15 minutes. Remove from oven and top with the onions. Bake for an additional 10 minutes and serve.
Prepare gas grill, turn half of grill on high, leaving the other half off. Add water soaked hickory chips to side that is turned on. Place roast on side that is off. Grill, covered, until fork slips easily into meat. Cook slowly so meat does not burn on outside. When meat is cool enough to handle, shred meat and place in bowl. Meanwhile, stir together vinegar, water, hot sauce, mustard and salt in small bowl. Add sauce to meat when ready to eat on buns.
Mix all ingredients well. Pour into two greased and floured 9x13 inch pans and bake at 350 degrees for 20-25 minutes. Makes 4 to 5 dozen bars.
Combine 1/2 cup confectioners sugar, condensed milk and peanut butter in a bowl. Mix well. Shape into small balls. Roll in 1/2 cup confectioners sugar, coating well. Store in airtight container. Yields 32 servings.
Cut bacon into thirds. If you don't have small sausages, cut large sausages into 2 inch pieces. Wrap bacon around each sausage; secure with a toothpick. Fill 13x9x2 inch pan with roll-ups. Sprinkle brown sugar over links. Cover & refrigerate 8 hours. Bake at 350 degrees for 30 minutes.
In a large bowl, combine the first four ingredients, mixing well. Turn into prepared 9-inch pie pan. Dot with butter. Adjust top crust and flute edges. Make slit in the middle to let steam escape. Bake at 375° for 35 to 45 minutes, or until nicely browned.
Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk (make sure stirring well). Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8-10 hours or on high 4-6 hours. Serves 6.
Salt and pepper chops. Coat them with mustard and flour. Place in a small casserole dish. Mix chicken soup, 1 bag of precooked instant rice and water. Pour this mixture over the chops. Cover and cook for 1 hour at 350°.
Beat egg and sugar. Dissolve soda in sour cream. Add to sugar and egg. Add salt, fruit and flour. Put in double boiler or over a pan of water and steam 1 hour. Serve with sugar and milk. (Old recipe.)
Beat oil, sugar and 1 egg at a time. Add flour and orange juice. Beat well. Mix and let stand. Put batter and apples in layers ending with batter. Bake at 325° for 1 hour and 10 minutes.
Cream the margarine. Add sugar and cream well. Add eggs, one at a time. Beat 1 minute. Add vanilla wafers, crushed with rolling pin and add milk. Add coconut and nuts. Bake in a 300° oven for 1 1/2 hours. Use a greased and floured tube pan.
Saut onion in butter until tender. Add potatoes and cook over low heat until tender. Add milk and cream of celery soup; simmer until heated through. Add 1 cup of cheese. Bring to boil and cook until cheese is melted. Season with salt and pepper. Serve with a sprinkling of Cheddar cheese and bacon bits on top. Serves 8.
Add jello to 1 cup boiling water. Boil about 15 seconds. Remove from heat and add cranberries, nuts and celery. Mix well. Fold in sour cream. Pour into jello mold pan that has been greased well with Miracle Whip salad dressing. Chill 12 hours or overnight before unmolding.