HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Slice peppers into thin strips. Heat oil and margarine in heavy skillet; saute onions and garlic with salt and spices until onions are transparent. Add peppers; cook over low heat 10 minutes. Sprinkle in flour; mix well. Continue cooking until liquid is absorbed. Butter deep casserole; spread half the pepper mixture, top with cheese. Repeat. Mix eggs with sour cream; pour over all. Sprinkle with more paprika. Bake covered 40 to 45 minutes; uncover last 15 minutes.
Drain ham. Work chunks out with fork. Add celery, onion and enough mayonnaise to make a spreadable mixture (approximately 1/2 cup). Easy and tasty.
Beat eggs and add sugar gradually so it will almost dissolve. Add slowly (gently) bourbon to which has been added gin, vodka and Scotch. Whip the cream to stiff peaks. Whip whites of 6 eggs and stir in slowly, but well, until whites seem to disappear. Let age for 2 days before serving. Relax and enjoy.
Cut the bread diagonally into 1-inch slices. Blend the butter, 1 tablespoon parsley, oregano, dill and garlic. Put the bread slices together again after putting the butter mixture on each slice. Shape aluminum foil around the bread in a boat like fashion, twisting the ends and leaving the top open. Spread a small amount of the butter mixture on top of bread, then sprinkle liberally with Parmesan cheese and the 1 tablespoon parsley. Heat in 400° oven for 8 to 10 minutes.
Heat green beans in their liquid. Meanwhile, fry the bacon until crisp. Remove bacon from skillet and to the fat, add vinegar and sugar. Drain beans and arrange in casserole. Top with onion slices and crumbled	bacon;	pour vinegar mixture over beans and let stand	3 to 4 hours. Warm before serving.
Clean and cut up veggies in bite size pieces. Cook noodles; drain and rinse in cold water. In a big bowl, combine noodles, veggies and cheese. Apply Italian dressing. Mix well and refrigerate. Can be made a day ahead.
Peel, core and crush apples. Mix apples, nuts, sugar, shortening and egg in large bowl. Sift flour, powder and soda. Stir in all ingredients.
Mix Cool Whip and cream cheese until smooth. In a 13 x 9 x 2-inch casserole pan, cover bottom with pieces of angel food cake. Next, spread the pie filling over the cake, then layer the strawberries on the filling. Last, spread on the Cool Whip and cream cheese mixture. If desired, garnish with whipped cream and fresh strawberries.
In a small mixing bowl combine paprika, garlic salt and pepper. Mix well. Rub each chop with paprika mixture. Place the pork chops on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 minutes. Turn chops and broil for 7 to 9 minutes more or until the meat is no longer pink. Serve with sour cream. Makes 4 servings.
Separate dinner rolls top from bottom with knife. Pour melted butter on the inside of rolls. On bottom halves of rolls, spread on mustard, cheese, ham, cheese, mustard and garlic salt. Cover and place in 350° oven until cheese is melted.
Cream the shortening and sugar. Add eggs and vanilla. Mix until smooth. Add flour sifted with soda, baking powder and salt. Add oatmeal, corn flakes and coconut. Mix well. Drop by teaspoonfuls on cookie sheet and bake in a 350° oven.
Soften cream cheese. Mix all ingredients together, except wine. Place in buttered casserole; sprinkle with Parmesan cheese. Bake at 325° for 45 minutes. Serve on Triscuits. Open wine. "Oh! I'm in Heaven."
Mix all the ingredients together. Serve with crackers or thin party rye bread. If you want to add color, you can add chopped black olives or chopped pimentos.
Sprinkle skillet with salt and brown chops. Arrange potato slices in baking dish. Sprinkle with salt. Top with kraut. Sprinkle caraway over. Put chops on top. Cover and bake at 350° for about 1 hour.
Mix all together and freeze. When serving, thaw enough to get out of bowl. Place in compotes or glasses and pour ginger ale over frozen fruit. Top with a maraschino cherry. Use any fruit you wish in fruit base. Serve with cake or cookies.
Mix melted oleo, sugar and pretzels in 9 x 13-inch dish. Press flat in dish and bake 8 minutes at 400°.
Preheat oven to 350 degrees. Coat 9 x 13 baking dish with non stick spray. In a large sauce pan, cook the squash and onions in the water over medium heat for about 15 minutes, or until tender. Drain well. In a medium bowl, combine drained squash mixture, soup, cheese, salt, and pepper. Mix well and pour into baking dish. Sprinkle crushed corn flakes and drizzle with melted butter. Bake for 18 to 20 minutes or until heated through, and the topping is golden.
Scrub potatoes and shake to remove excess moisture (don't dry). Place damp potatoes in an electric slow cooker. Cover with lid; cook on low heat setting until potatoes are tender (about 6 to 8 hours; great for the working person). Heat chili. Split open each potato, fluff pulp with a fork. Spoon about 1/2 cup chili into center of each potato, top with 2 tablespoons cheese, 1 tablespoon sour cream and 1 tablespoon green onions.
Place pineapple in buttered 1 1/2-quart baking dish. Sprinkle with cheese. Combine sugar and flour; sprinkle over cheese. Mix crumbled crackers and melted butter; place over top of casserole. Bake for 30 minutes in a 350° oven. Serves 6.
Mix all at once. Cook until soft ball forms in cold water. Beat; pour in buttered pan. Cut when cool.
Brown ground beef and onion; Drain fat and then add the sauce. Stir well and pour into a casserole dish. Sprinkle cheeses over sauce mixture reserving about 1/4 c. of the parmesan cheese for last. Open crescent rolls and lay on top of cheese and pinch seams together. If they break apart during baling, it doesn't matter because you spoon it out onto the plates. Sprinkle with remaining parmesan cheese and bake at 350° for about 15 minutes or until the crescent rolls are browned. This is good served with a garden salad.
Drain salmon. Set aside 2 tablespoons of the juice. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice (this is the important secret). Stir into salmon mixture. Form immediately into small patties and fry to golden brown in hot oil.
Blend flour, cornstarch, salt and sugar in saucepan. Stir in milk and add chocolate. Bring to a boil over medium heat. Cook until thickened, stirring constantly. Stir a couple tablespoons of this chocolate mixture into your egg yolks. Return egg yolks and chocolate to the remaining chocolate mixture and stir constantly for 2 minutes; add vanilla and pour into a baked pie shell. Cool in refrigerator and cover with chocolate Cool Whip before serving.
Measure cornmeal, water and salt in a heavy saucepan. Boil until mixture begins to thicken, then add milk. Continue cooking slowly for 8 to 10 minutes. Stir constantly. Brown beef in skillet; drain. Add onion, tomatoes, pimentos and spices. Line a baking dish with 3/4 of the cornmeal mush. Pour beef mixture in dish. Cover with remaining mush. Bake at 350° for 30 to 45 minutes. Serves 6.
Preheat oven to 325°; oil small rectangular loaf pans and dust with flour. In small bowl, beat all egg whites until stiff; set aside. In large bowl, beat together honey, oil and sugar until mixture is very smooth. Add yolks one at a time. Alternate addition of flour and egg whites. Pour into pans and bake for approximately 50 minutes.
Combine all ingredients and pour into greased baking dish. Cover and bake at 300° for 3 hours.
Preheat oven to 400°. Mix together eggs, squash and oil. In	another bowl beat eggs. Stir in zucchini and oil. Stir egg mixture all at once into dry ingredients (which have been blended together) just until flour is moistened. Batter will be lumpy. Pour into	18 greased muffin cups. Bake 25 minutes at 400°.
Mix flour through cheese. Mix cream and milk with eggs. Add cheese and seasonings. Pour into pie shell. Bake for 10 minutes at 400°, then turn oven to 325° and bake 25 or 30 minutes more.
Chop garlic fairly fine. In a small dish, mix the garlic with a sprinkle of salt and puree it. It will mash better when mixed with salt. Make a mixture of the eggs, baking powder, garlic, olive oil and cayenne pepper. Salt and pepper the chicken pieces and stir into the egg mixture. Allow the chicken to marinate a few hours, turning occasionally. After chicken has marinated, remove from the egg mixture and roll each piece in flour that has been seasoned with salt and pepper. Heat the shortening or peanut oil in a skillet and when very hot, fry chicken over low heat until good and brown. With a well tossed salad, a wonderful chicken that will delight your appetite.
Crush cookies, mix with butter. Layer in 13 x 9-inch pan. Layer remaining ingredients in order given, freeze after each layer, about 10 minutes.
Cream sugar and shortening; add eggs. Add all other ingredients, adding nuts and raisins last. Mix well. Bake at 350° for 65 to 75 minutes until done.
Make Jell-O. Refrigerate about 1 hour. Before it sets, mix in 1/2 cup powdered milk. Whip up and pour into a bowl to set. Once set, add 8 ounces Cool Whip spread over Jell-O. Garnish with fruit same as Jell-O (strawberries, mandarin oranges, etc.).
Cut cabbage or shred it. Add sugar and vinegar. Fill with water (warm) and seal. Let stand for a couple of weeks, then cold pack. Pints take 15 minutes. Quarts take 20 minutes.
Saute onions in butter. Combine stuffing and beef broth in large bowl. Add parsley, ground chuck, Parmesan cheese, egg, salt and pepper. Mix lightly until well blended. Shape into a loaf and place in a shallow baking pan.	Bake in 375° oven for 30 minutes. Pour tomato sauce over the top and sprinkle with oregano. Continue baking for 30 minutes longer. Serves 4 to 6.
Make sandwiches with peanut butter and crackers. Melt chocolate in microwave until hot. Using tongs, dip sandwich in chocolate; let dry thoroughly on wax paper (you must use wax paper to keep from sticking). Refrigerate to harden.
Combine all ingredients except nuts. Mix well. Spoon mixture into 9-inch pie plate; sprinkle with nuts. Bake at 375° for 15 minutes. Serve with crackers.
Place eggs, orange juice, vanilla, oil and 2 cups sugar in large mixer bowl. Sift flour, salt and baking powder in large bowl. Turn mixer on low to start; increase speed to moderate. Beat for 10 minutes. Cut each apple quarter into 3 slices. Spoon half the flour mixture into greased and floured tube pan; arrange half the apple slices over. Sprinkle with half the 4 tablespoons sugar and cinnamon mixture. Add remaining batter, apples and sugar mixture. Bake at 350° for 1 hour and 15 minutes. Cool in pan before turning out.
Soak oatmeal in buttermilk 1 hour. Add egg and beat well. Add sugar and then flour, which has been mixed with other dry ingredients. Mix well and add melted butter. Bake in greased muffin pans in hot 400° oven for 12 to 18 minutes, or until lightly browned. Makes 1 dozen.
Preheat oven to 350°. Pam spray an 8-inch square pan. Melt oleo; add sugar. Remove from heat when blended. Stir in cocoa and vanilla. Add Egg Beaters. Stir in flour and nuts. Bake 25 minutes or until edge pulls away from sides. Do not overbake. Cool. Dust with powdered sugar. Cut into squares. Yields 9 to 12 squares.
Combine first 4 ingredients in saucepan. Boil for 1 minute. Remove from heat and mix rest of ingredients. Drop by teaspoonful on wax paper.
Mash Roquefort cheese with chopped parsley, pimento and a little cream. Season with Tabasco. Fill individual stalks of celery with cheese mixture. Garnish with parsley or pimento. The spread is good on crackers, also.
Combine coconut, nuts, raisins and fruit with 1 cup flour. Mix well. In a large bowl, cream butter and eggs together. Sift together remaining 2 cups flour, salt and baking powder. Add to creamed mixture along with fruit juice and vanilla. Beat until smooth. Stir in nuts and fruit. Mix well. Pour into buttered tube pan. Bake in oven at 250° for 2 1/4 hours.
Melt margarine and add cocoa and water in a large saucepan. Add remaining ingredients. Mix well. Bake 25 minutes at 325° in 11 x 17 x 1 in. greased sheet pan.
Mix all ingredients together. In a skillet, heat 1 to 2 tablespoons light oil. Form mixture into balls. Saute balls in skillet until light brown. Add to marinara sauce or sprinkle with Parmesan cheese and serve with pasta.
Stir 1 cup of sugar into potatoes. Dissolve yeast in water. Add melted butter or margarine, salt and beaten eggs. Stir well. Add flour and mix well. Let rise until doubled. Spread evenly in 4 greased pans (8 x 8-inch). Let rise 1 hour. Punch evenly spaced holes in dough (9 holes per pan). Put small slice of butter in each hole and sprinkle with brown sugar. Bake at 375° for 15 to 20 minutes, until lightly browned.
Saute vegetables in a small amount of oil in a large stew pot. Add rest of ingredients. Cover and simmer about 45 minutes. Do not add any more liquid. Great over rice or noodles.
Saute onions in 3 tablespoons butter in skillet. Remove onions from skillet. Add 2 more tablespoons of butter and melt. Blend in flour, salt and pepper. Gradually add half and half and cook over low heat until thick and smooth, stirring constantly. Place onions, cooked celery and pecans in alternate layers in buttered 2-quart baking dish. Cover with cream sauce; sprinkle with grated Parmesan cheese and paprika. Bake at 350° for 20 to 30 minutes, until bubbly and hot. Serves 6.
Cook and stir onions in fat or margarine in Dutch oven until tender. Add beef broth, cabbage, potatoes, carrots and celery. Heat to boiling; reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Stir in tomatoes, salt and pepper. Simmer, uncovered, about 10 minutes. Garnish each serving with dollop of sour cream and sprinkle of dill weed.
Heat soup, milk and 1 1/2 cups of cheese over low heat. When cheese melts, add parsley. Blend with macaroni. Pour into buttered 2-quart casserole. Top with remaining cheese and buttered crumbs. Bake 20 minutes in hot oven (400°). Makes 6 servings.
Put meat in bottom of small casserole dish. Pour margarine over chicken. Layer with eggs. Mix flour, baking powder and milk. Pour over eggs. Mix soup and broth in saucepan and bring to a boil. Pour over all. Bake at 350° for 45 minutes.
Mix dry ingredients together. Make well in middle. Add eggs, oil and pumpkin. Stir until smooth. Add vanilla and nuts. Bake in a 325° oven for 1 hour.
Brush mustard over both sides of pork chops. Coat with flour. Brown in oil in skillet. Place rice in a 9 x 15-inch baking dish and top with pork chops. Sprinkle with onion soup mix. Mix chicken and rice soup with 1 soup can water in bowl. Pour over pork chops. Bake at 350° for 45 to 60 minutes or until pork chops are tender. Yields 6 servings.
DO NOT THAW HADDOCK!! Cut in half, put frozen fish in 1 qt. water, with sugar, vinegar and salt. Bring to a rolling boil. Boil for 10 minutes. Drain fish well, then sprinkle with paprika and broil for 3 minutes. Dip in butter and serve.
Soften butter; add sugar and eggs. Blend. Add vanilla. Alternate flour and whipping cream. Bake 1 hour and 15 minutes at 350°.
Mix together 10 minutes at medium speed. Bake in a large pan at 300° for 35 to 50 minutes.
Fry bacon, drain grease reserving about 2 teaspoons. Crumble bacon and set aside. Add onion, mustard, vinegar, brown sugar and garlic salt to frying pan. Cook until onions are soft and liquid forms a syrup consistency (approx. 5 minutes) over medium heat. Put beans in a 2 quart baking dish. Add bacon. Pour onion mixture over beans, mix gently. Bake in pre-heated 350 oven for 30 minutes or until thoroughly warmed.
Combine cranberry sauce and drained, crushed pineapple. Stir together sour cream and confectioners sugar; add to fruit mixture. Line a 3 cup refrigerator tray with foil; pour in fruit mixture. Freeze firm. To serve, turn out frozen salad and let stand a few minutes at room temperature. Remove foil and cut salad in six wedges.
Mix all together and chill. I use fat free sour cream and reduced fat mayonnaise and it makes a low-fat dip for just about anything.
Dump each ingredient (except Cool Whip) in the order given into 9 x 13-inch baking dish. Bake at 350° for 1 hour. Cool and top with Cool Whip and serve.
Bring rice and water to boil; then let boil on low heat for 20 minutes. Combine cheese, sour cream and chilies in mixing bowl. Butter the bottom of a 2-quart casserole dish. Add rice to mix and put in casserole dish. Add a couple pats of butter on top of rice. Microwave 10-15 minutes. Serve hot.
Cook broccoli	slightly, but	not done. Drain. Cook rice in	2 cups water. Saute	onion in margarine. Combine broccoli, soup, milk, onion, half the cheese, salt and pepper. Pour over rice in baking dish and top with remaining cheese. Bake in moderate 350° oven for 30 minutes.
Preheat oven to 400°. Lightly grease a pie plate. Cook and stir the ground beef and onion until beef is brown; drain. Stir in the salt and pepper. Spread into pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. Pour on top of ground beef. Bake until golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand for 5 minutes before cutting. Makes 6 to 8 servings.
Wash and separate flowerets on cauliflower. Trim away any woody part of stem; simmer in salted water about 15 minutes. Drain. Mix soup, cheese, mayonnaise and curry powder. Place cauliflower in a 1 1/2-quart casserole dish. Pour sauce over the top. Sprinkle bread crumbs over the top and then drizzle on melted butter. Bake at 350° for 30 minutes. Serves 6.
Combine mushrooms, onion, garlic and margarine in a 2-quart casserole. Cover. Microwave at High (100%) until mushrooms and onions are tender, 2 to 4 minutes. Shake beef, flour, salt and pepper in plastic bag until beef is coated. Stir beef and remaining ingredients, except sour cream, in vegetable mixture. Microwave, covered, at high (100%) for 5 minutes. Reduce power to Medium-high (70%). Microwave until beef is tender, 20 to 30 minutes, stirring after half the cooking time. Let stand 5 to 10 minutes. Stir in sour cream until well blended. Makes 4 to 6 servings.
Cut sauerkraut several times. Cover with water and parboil in uncovered pot. Rinse cabbage and shred. Cover with small amount of water; add mushrooms and garlic and cook in uncovered pot. Rinse pork; cut into cubes. Salt and saute in fat until brown. Add to sauerkraut and add seasoning. Cook slowly. Cut bacon into cubes; melt the cubes without browning. Add to sauerkraut. Remove skin from sausage and cut into large cubes. When sauerkraut and meat are cooked, add sausage and cooked cabbage. Cook sliced onion in fat; add flour and prepare roux (cooked flour and fat mixture used as thickening agent). Garnish bigos with the roux and season to taste. Cook on slow fire. There should be very little sauce in the Bigos.
In a large pot, brown meat. Add salt, pepper, flour and onion. Cook until onion in translucent. Add chili beans, tomato sauce, garlic powder and chili powder; mix well. Add water and continue cooking for 1 hour.
Brown ground beef, onion and celery. Add undiluted soups and chow mein noodles. Mix well. Pour into casserole. Top with crushed potato chips. Bake at 350° for 1 hour.
Take medium to large cucumbers. Cut lengthwise. Soak several hours (3 to 4) in cold water and then drain. Use either celery or slices of onions with as much dill as you wish, or dill can be used alone. Pack in jars. Heat vinegar, sugar, water and salt. Boil well. Pour over pickles hot. Drain; reheat and pour over pickles again. Seal. This juice is enough for about 2 quarts. Sometimes, I do not drain the juice; heat and pour over pickles again. The pickles turn out great and this recipe using celery and dill has been passed on to many people. Use hot water bath until pickles turn color.
Mix all ingredients together and bake at 350° for 30 minutes. When done, poke holes in top of cake and pour 1 1/2 cups powdered sugar, mixed with 1/3 cup lemon juice.
Mix dry ingredients and cream with the butter. Add egg, carrot and raisins; mix well. Pour into 8-inch pan (greased). Bake at 350° for 30 minutes in regular oven or 15 minutes in convection oven.
Place peaches, juice and water in 2 1/2-quart baking dish. Add half of sugar and half of margarine to peaches. Put in oven until peaches begin to bubble, about 10 to 12 minutes.
In saucepan, over medium heat, melt butter and add onion. Saute until tender. Blend in flour, mustard, salt and pepper. Gradually add milk. Heat to boiling while stirring constantly. Continue to boil and stir 1 minute. Stir in hash brown potatoes and parsley. Remove from heat and pack potato mixture into buttered 9 x 5-inch loaf pan. Cover and refrigerate several hours or overnight. Remove from refrigerator and turn out onto baking sheet. Sprinkle with cheese and bake at 375° for 35 to 40 minutes.
Boil water. Add cloves, cinnamon and tea leaves. Remove from heat and steep for 5 minutes. Strain. Heat lemon juice, orange juice and sugar to boil. Add to hot tea. Serves 6 to 8.
Season chicken with salt and flour. Brown in butter, then remove when brown. Saute onion and green peppers until soft, then add seasoning, bouillon and corn. Place chicken in casserole with corn mixture and bake in a 350° oven for 1 hour.
Combine sugar, cornstarch and salt. Gradually add cold water. Blend and cook until clear, not more than 10 minutes. Stir occasionally. Blend in lemon juice and a few drops of red food coloring. Pour glaze over strawberries and gently blend. Serve in a baked pie shell. Cover with Cool Whip.
Cream together sugar and oleo. Add boiling water. Beat and add the eggs. Dissolve yeast in warm water. Mix flour and salt with other ingredients to make dough. Let rise 1 hour. Shape into rolls. Place on greased cookie sheets. Let rise 1 more hour. Bake at 350° for 15 minutes.
Beat eggs with electric mixer at medium speed, until frothy. Gradually add sugar, beating until thick. Add 6 cups milk and salt, mix well. Pour egg mixture into quite large saucepan over medium heat, cook while stirring constantly until thoroughly heated. Combine egg mixture, sweetened condensed milk, half and half and vanilla; stir well. Add 2 bananas, cherries and about 4 oz. of crushed pineapple (more at this time collects heavily on the beater). Pour mixture into one gallon freezer, electric or hand cranked. Freeze according to freezer instructions (don't forget your ice and freeze salt) until mixture is in the beginning stage of setting up, yet will easily mix in remaining two bananas and pineapple. Check beater before ice cream is finally hard with long spoon to ensure all is mixed well. A real taste and color delight with the red and yellow on white!! Serves 16.
In skillet, brown chopped meat, adding seasoning packet. Drain excess oil. Let cool!
Cream sugar and melted butter. Add flour and meal; cream again, then add egg yolks, then vinegar, milk and flavoring. Beat with mixer. Pour into unbaked pie shell. Bake 10 minutes at 450°. Reduce heat to 350°. Bake until mixture thickens or about 30 minutes.
Peel eggs. Cut lengthwise into halves. Slip out yolks. Mash them with a fork. Mix in mayo, mustard, pepper and salt. Fill whites with mixture, heaping it lightly. Sprinkle with paprika. Serves 6.
Cook chicken; remove from bone. Cut into large pieces. Reserve broth. Saute celery, green pepper and onion in margarine. Add to stuffing; mix well. Line bottom of 9 x 13-inch dish with 1/2 of the cornbread mixture. Combine soups and broth; pour over cornbread mixture. Top with remaining 1/2 of cornbread mixture. Bake at 350° for 40 minutes.
Brown pork chops in a small amount of cooking oil. Mix blackberry jam and mustard. Spoon jam and mustard mixture over chops. Cover and cook over low heat for approximately 15 to 20 minutes. Spoon sauce over chops and serve. The sauce is also good over rice or mashed potatoes.
Heat oven to 375°. Lightly grease 12-cup fluted tube pan. Place brown sugar, cherry halves, chopped nuts and 1/4 cup melted butter in bottom of pan. Separate dough into 20 biscuits. In small bowl, combine sugar and cinnamon. Dip one side of each biscuit into remaining butter and then into cinnamon and sugar mixture. Place 10 biscuits, coating side down, in prepared pan, overlapping slightly. Repeat with remaining 10 biscuits to form second layer. Bake at 375° for 20 to 25 minutes or until golden brown. Cool 2 minutes and then invert onto serving plate. Serves 8 to 10.