HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a big bowl. Cover and chill in refrigerator overnight. Keep cold until serving.
Cook the onions slowly in the butter and oil in the covered saucepan for 15 minutes or longer. Uncover; raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently until the onions have turned an even, deep, golden brown. While cooking, sprinkle in the flour and stir for 3 minutes. Away from heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. Set aside uncovered until ready to serve. When ready to serve, return to simmer. Just before serving, stir in the cognac (if desired). Pour into a soup tureen or soup cups over the rounds of bread. Sprinkle cheese on top of soup. (Instead of pouring soup over bread rounds, bread may be place on top of the soup before cheese is added.) Servings for 6 to 8.
Marinate beef short ribs in soy sauce overnight. Roll ribs in flour, salt and pepper. Brown in oil in heavy roaster. Add onion slices, water, vinegar and Worcestershire sauce. Simmer 4 hours. Add water, if necessary. Good with rice.
Mix meat, shredded zucchini and bread crumbs. Form into 8 1/2-inch patties. Brown on both sides in a large nonstick skillet. Stir in sliced zucchini and tomatoes. Bring to a boil, reduce heat, cover and simmer 7 to 9 minutes, turning patties and stirring 2 or 3 times until zucchini is tender. Add potatoes and simmer 3 minutes longer.
Mix all of the ingredients together. Then top with 2 cups of crushed corn flakes mixed with 1/4 cup of melted butter. Bake in 350° oven for 45 minutes. (If hash browns are frozen, you may need to leave in the oven a little longer.)
In a 10-inch skillet over medium heat, saute onions in oil until tender. Drain all liquid from spinach and add to cooked onions in skillet. Add cottage cheese, cream cheese, Feta cheese, dill, pepper and egg and mix well. Remove half of phyllo sheets from package; keep the rest wrapped in plastic wrap or a wet tea towel to keep from drying out.
Beat cheese until fluffy, gradually adding eagle brand milk, until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 4 to 5 hours or until set. Top with favorite fruit or pie filling. I refrigerate my fruit or pie filling also before adding it to pie.
Soften cream cheese. Combine ingredients. Beat and pour into greased 8 or 9-inch glass pie plate. Bake 25 to 30 minutes at 325°. Can top with cherries or blueberries.
In large bowl, combine ground beef, tomato sauce, 2 eggs and bread crumbs; mix well. Shape into 1 loaf; place in shallow baking pan. Bake at 350° for 1 hour. Drain. Pour remaining meat loaf fixin's on top of loaf to coat and bake 15 minutes longer. Serves 6 to 8.
Place water in a large pot and bring to a boil. Add tea bags. Remove from heat and let steep for 3 minutes. Combine sugar with 2 cups or water and bring to a boil, in a sauce pan. Add cloves and boil for 10 minutes, stirring often, until syrupy. Add syrup to tea. Mix in juices. Strain and serve hot. Yields 2 gallons.
Trim fat off beef and cut into cubes. Combine flour, salt and pepper; coat meat with mixture. In skillet, quickly brown meat on all sides in hot oil. Drain off fat. Transfer to crock-pot. Add onions to skillet. In same skillet, combine water, vinegar and bouillon granules. Stir together, scraping browned bits from skillet. Pour into crock-pot. Cover and cook on low for 8 hours. Serve beef over cooked cabbage. Makes 4 to 5 servings.
Mix ingredients in large container. Store in covered container (ice cream pail works great). Add 1/2 cup mixture to 1 cup boiling water. Use coffee mug. Add marshmallows. You may microwave water for three minutes.
Add margarine to crushed cookies. Press into 9 x 13-inch pan. Put in freezer and freeze. Spread ice cream over frozen cookie crust. Put back in freezer. When frozen, spread peanuts and fudge over top; freeze. Add Cool Whip; freeze. Ready to serve after Cool Whip freezes.
Combine pudding, cake mix, chips, milk and eggs in a bowl. Mix by hand for 2 minutes or until well blended. Pour into greased Bundt pan that has been floured (12 cup pan). An angel food pan will also work. Bake in a 350° oven for 60 minutes or until done. Cool 15 minutes, then remove from pan.
Simmer diced onions in butter. Mix remaining ingredients and add onions last. Use for Sloppy Joes or baste on chicken.
Combine ingredients and let stand in refrigerator overnight. Roll and shape like strawberries. Roll in red sugar. Color slivered almonds green and use as stems or you can use decorator bag and leaf tip with powdered sugar icing.
Mix flour, salt and paprika. Coat chicken pieces with flour mixture. In baking dish 13 x 9-inches in 425° oven, melt butter or margarine. Remove baking dish from oven. Arrange chicken pieces, skin-side down, in single layer in butter or margarine in baking dish. Bake 25 minutes. Turn chicken pieces over; bake 15 minutes longer or until chicken is golden and fork-tender. Makes 4 servings.
Cook squash until tender; drain and mash. Mix sugar, mayonnaise, onions, egg, salt, pepper and half of the butter. Place in casserole dish and top with cracker crumbs, cheese and rest of butter. Cook at 350° for 35 to 40 minutes.
Put a little milk in bottom of casserole to keep potatoes from sticking. Salt and pepper to taste. Bake 45 minutes at 350°.
Trim all excess fat from steak and cut into 3-inch strips, about 1/2-inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard. Toss with steak strips to coat thoroughly. Place coated steak in crock-pot. Stir in onion rings and mushrooms. Add beef broth. Stir well. Cover and cook on low setting for 8 to 10 hours. Before serving, combine sour cream with 1/4 cup flour. Stir into crock-pot. Serve stroganoff over noodles. Garnish with parsley. Serves 8.
Split crescent rolls in half. Wrap rolls around cheese. Seal cheese tightly. Beat egg white (you can cheat and use the whole egg) and brush over the top of the rolls. Bake according to roll recipe (usually 375° for 11 to 13 minutes, until crust is golden. Cheese may run if not fully sealed.) Let everyone cut into wedges. Don't forget to take the cheese out of the wax coating! The nice thing with Edam and Gouda is that they come in various flavors, smoked, with caraway seed to name two and this gives you more variation.
Heat olive oil in a large saucepan or Dutch oven. Add onions; saute about 5 minutes or until slightly browned. Add carrot and celery; saute about 3 minutes. Add broth, water, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until carrot is tender. To pack in lunch, add 1/2 cup cooked rice and pour into wide-mouth thermal container.
Mix crumbs with 1/4 cup melted butter. Press into an 8 or 9-inch pie pan dish. Cook onions in 2 tablespoons margarine until tender (not brown). Put in pie shell. Beat together eggs, milk, salt and pepper. Pour mixture over onions. Put cheese on top. Bake for 30 minutes at 350°. Cut into wedges. Better served warm.
Mix all ingredients together well. Pour into pie shell. Chill at least 1 hour before serving.
Mix crackers and melted margarine; pat into greased 9 x 13-inch pan. Mix pie filling and milk. Add ice cream and Cool Whip. Spread over crumbs. Crush 15 crackers over top. Freeze; cut into squares.
Grease cookie sheet. Stir together flour, soda, cream of tartar and 1/2 teaspoon salt. Beat butter for 30 seconds; add 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Form dough into 1-inch balls; roll in a mixture of 3 tablespoons sugar and the cinnamon. Place balls 2 inches apart on cookie sheet; flatten slightly. Bake in 375° for about 8 minutes or until golden brown. Makes about 66 cookies.
Bring butter, margarine and sugar to a boil and boil for 2 minutes. Spread graham crackers over a cookie sheet and place slivered almonds (or nuts of your choice) over graham crackers and put in oven for 5 minutes at 350°.
Beat egg yolks with half the sugar; add melted oleo. Mix other half of sugar with cocoa and flour. Add a little hot water (3 tablespoons) only enough to dissolve. Put the two mixtures together and mix thoroughly. Add milk and vanilla. The mixture will seem thin. Pour into unbaked 9-inch pie shell and bake until firm, about 30 minutes at 325°. Cool and cover with Redi Whip or meringue made from beating 3 egg whites until holds a peak. Add 4 tablespoons white sugar and beat until firm. Spread from outside edge to crust edge. Brown lightly in oven for 15 minutes.
Combine first 3 ingredients in a large bowl; cover and chill. Pour Thousand Island dressing over vegetable mixture; toss gently to coat. Top with ham and remaining ingredients. Serving size: 1 1/2 cups. Calories: 81. Yields 8 servings.
Mix 1 cup of flour in bowl with raisins, dates and nuts. In another bowl, cream butter and sugar. Add Karo, lemon and alternate eggs with flour, salt and baking powder. Beat 5 minutes with electric beater. Pour mixture over fruit and nuts, then add cherries and pineapple.
Mix together first 3 ingredients. Dump into greased pan (9 x 13-inch). Sprinkle cake mix over pumpkin mix. Sprinkle walnuts over cake mixture. Melt butter. Pour over nuts. Bake at 350° for 1 hour.
Preheat oven to 350°. In a large bowl, mix together vegetables, roast beef and soup. Spoon mixture into a 2 quart baking dish. Bake 15 minutes. Meanwhile in a small bowl, mix biscuit mix and water with fork to make soft dough. Increase oven temperature to 400°.	Remove casserole. Top with spoonfuls of dough. Return to oven.	Bake for 10 minutes.
Mash bananas and then add eggs and butter. Sift all dry ingredients together, then add to banana mixture. Bake at 325° for 1 hour. Enjoy, I hope!
Dissolve gelatin in boiling water. Gradually add ice cream, stirring until melted. Chill until thickened, but not set (15 to 25 minutes). Fold in strawberries. Pour into pastry shell. Chill until firm (20 to 30 minutes). Garnish with whipped cream.
Add a small amount of flour to milk and add to egg mixture. Bake 1 (9-inch) pie crust at 375° for 10 minutes or until begins to "puff up." Mix cheeses. Spread 1/2 of cheese mixture in bottom of shell. Layer 3/4 cup of any mixture over cheese. Add remaining cheese. Pour basic custard over entire pie. Bake at 375° for 35 to 40 minutes.
Spray large pot with Pam. Add chicken pieces and brown. Add broth, water and the rest of the broth ingredients. Simmer 30 minutes over low heat, uncovered.
Heat oil in large frypan or wok. Add garlic and chili sauce. Stir-fry for 30 seconds over medium-high heat. Add cubed eggplant and stir-fry until soft.
Cut corn from cob. Mix ingredients.	Bring to a boil and let simmer for 15 minutes. Remove from heat and let cool overnight,	so all liquid is absorbed in kernels. In morning, pack and freeze.
Prepare a pie pan by buttering it well. Put milk and sugar into a 2 or 3-quart pan. Stir with a wooden spoon until sugar is absorbed into the milk. Place on low heat and cook slowly, stirring very little, until a few drops dropped into cold water make a soft ball. Remove from fire. Add peanut butter. Stir until mixture starts getting thick; pour into prepared pan and spread. Cut before it hardens too much.
Blend oil and sugar. Add eggs. Add dry ingredients alternately with applesauce. Blend well. Add nuts, raisins and zucchini. Bake at 350° for 1 hour or until done when tested with toothpick. Bake in 2 greased and floured loaf pans.
Salt, pepper and flour cut up pheasant as for fried chicken. Brown in small amount of cooking oil. When well browned, add the soup and water and cover. Cook until well done at a simmer for about 45 minutes or put in oven at 325°.
Drain pineapple. Save juice. Add the pineapple to jello and water. Stir. Put miniature marshmallows over top and let set and jell. In a saucepan put sugar, flour, juice, then egg. Cook over low heat until thick. Let them cool. Pour over jello that has already jelled. Whip Dream Whip and stir in cream cheese. Spoon over top of jello and then sprinkle nuts over top.
Wash and trim squash. Cook squash and onion in boiling, salted water until tender; drain and mash. Combine squash, sour cream, salt, pepper and basil. Pour into greased 2-quart casserole dish. Combine bread crumbs, cheese, margarine and paprika; sprinkle over squash mixture. Top with bacon. Bake at 300° for 30 minutes. Garnish with parsley.
Mix sour cream and sugar in pan. Heat to 223°, stirring constantly. Add vanilla and nuts. Stir rapidly until mixture has coated nuts. Spread on tray (wax paper). Separate and let cool.
Saute the first 5 ingredients in kettle for 5 minutes. Add potatoes and wine. Cook 5 minutes more. Add next 6 ingredients and simmer, covered, for 25 minutes. Add cod fillets and simmer, uncovered, for 10 minutes more. Top with parsley. Bottled clam juice can be substituted for fish stock. Pollock, haddock or hake fillets can be substituted for cod. Serves 4.
Mix beaten egg yolks (save whites for meringue), sugar, flour, salt, vanilla and enough milk to mix well. Melt 6 tablespoons sugar in large skillet. Add rest of milk. As soon as sugar is dissolved in milk, add other mixture and cook until done.
In Dutch oven, saute chopped onion and green pepper in margarine for 3 minutes. Add ground beef and brown, breaking up meat with fork as it cooks. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat to boiling, reduce heat and simmer for 15 minutes.
Cook onion in butter in a saucepan over medium heat until transparent. Add turkey and cook, stirring until light brown. Add flour, salt, pepper, mushrooms and soup; cook for 5 minutes. Add sour cream and simmer for 15 minutes longer. Serve over rice and garnish with paprika. Yields 4 servings.
Dissolve sugar in milk; add potatoes (while hot). Add lard, eggs and flavoring. Sift flour with baking powder, soda and salt. Roll 1/2-inch thick; cut and fry in deep fryer in oil.
Dice buttered bread; place in bottom of an 8 x 11-inch baking dish. Layer bacon and cheese. Mix eggs and milk; pour over other ingredients. Bake at 350° for 35 to 40 minutes, or until top is slightly browned.
Grind cranberries, orange and apples. Mix and add 1 cup sugar to 1 cup mixture. When jello starts to set, put the cranberry mixture in. Add nuts and celery. This freezes well.
Fry chopped onion, minced garlic and hamburger until hamburger is browned. Drain grease; add remaining ingredients and simmer for 1 hour.
Mix together and put in 12 greased muffin cups. Put brown sugar on top. Bake at 375° for 15 to 20 minutes.
Preheat oven to 350°. Mix together cake mix, 1 egg and melted butter. Pat in 9 x 13-inch pan and up 1/4 on sides of pan. Mix together cream cheese, 2 eggs and powdered sugar. Put over crust and bake 30 to 35 minutes or until brown.
In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
Add 1/2 cup water and salt to melted margarine. Mix flour and sugar. Add to margarine mixture. Add beaten eggs and coconut. Pour into unbaked pie crust and bake in slow oven at 325° for 45 minutes.
Combine all ingredients except the vanilla and boil in a heavy pan for 2 minutes, stirring constantly. Remove and add vanilla. Serve warm. Yields 1 1/2 cups of sauce.
Dissolve gelatin in hot water. Cool until slightly set. Combine cucumber and onion; drain well. Add cottage cheese, mayonnaise and almonds/celery. Fold into gelatin mixture. Turn into 5 cup ring mold. Chill until set. Makes 8 (1/2 cup) servings.
First Layer: Cream 1/2 cup butter and 1 cup brown sugar; add 1/2 teaspoon salt. Cut creamed mixture into 2 cups sifted flour. Press mixture into greased pan. Bake at 350° for 15 minutes. Top with second layer.
Mix coconut and corn syrup well. Set aside for 1 hour. Shape into balls and dip into chocolate or colored chocolate. Necessary chocolate can be purchased at a craft or candy shop.
Preheat oven to 375°. Prepare brownie mix according to package directions. Place parchment paper on a baking stone (pizza pan 15-inch). Pour brownie mix on paper and spread into 14-inch circle. (Do not bake without parchment paper or batter will run.) Bake 15 to 20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie "crust." Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges and serve. Serves 12 to 16.
Grind meat, eggs, pickles, cheese and onion. Add sugar and dressing as desired.
In a large kettle, cook salt pork until lightly browned. Remove and set aside. Add onions to drippings. Cook until tender. Return salt pork to pan. Add potatoes, clam liquid, salt and Tabasco sauce. Simmer until potatoes are tender, 20 to 25 minutes. Add clams, half and half, milk and margarine. Heat, but do not boil. Makes 8 to 12 servings.
Combine the first 7 ingredients in a large bowl. Combine buttermilk and next 3 ingredients. Add to dry ingredients, stirring until blended. Spoon into an 8-inch square pan coated with cooking spray; sprinkle with walnuts. Bake at 350° for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Soak soy beans overnight. Rinse and drain. Combine ingredients and blend until smooth. Remove from blender and add 1 cup cornmeal. Place in sprayed can and cover. Place in crock-pot with 1 inch of water. Steam on high 4 hours.
Chop and add potatoes, carrots, onion, celery, green beans and corn (any or all). Add garlic salt, celery salt and pepper to taste. Place all ingredients in a crock-pot on high for 4 to 5 hours. Turn to low and simmer.
Crumble with a fork the Bleu or Roquefort cheese. Add next 5 ingredients. Add and mix, but do not beat the sour cream and buttermilk. Make as thick or thin as desired.
In saucepan, melt butter and then add peanut butter until melted. Remove from stove; pour into large mixing bowl. Add sugar and vanilla; mix well. Press into cookie sheet. Refrigerate until cool. Cut.
Melt margarine in 8-inch baking dish or pan. Mix together the sugar, flour, baking powder and milk. Pour over melted margarine and stir to blend. Over top, spoon fresh sweetened fruit. Bake at 325° for 1 hour. Good served warm.
Combine peanut butter, honey and dry milk. Mix well and form into small balls. Roll balls in graham cracker crumbs.
Fold soup, mayonnaise, eggs, cheese, onion, salt and pepper into broccoli. Pour into buttered casserole dish that has been sprinkled with crumbled Ritz crackers. Top also with Ritz cracker crumbs. Bake at 350° for 40 minutes. Feeds 10 or 12 people.
Marinate frog legs in lemon juice, water, 1/2 teaspoon salt and pepper for 1 hour. Mix 1/4 cup flour and all remaining ingredients in separate bowl for batter. Remove frog legs from marinade. Dip in batter, coating thoroughly. Roll in remaining flour. Cover and fry in hot fat until tender. Remove cover and brown lightly.
Measure all ingredients in mixing bowl. Mix on low speed of electric mixer, then on high speed for 3 minutes while scraping sides of bowl. Pour into 3 loaf pans that have been lined with aluminum foil, then greased. Bake at 300° for 1 hour or until done.
Stir together all ingredients until well mixed. Makes 1 1/4 cups or enough for 4 sandwiches.
Cream sugar and shortening. Add eggs, beat well after each addition. Sift flour, salt and cocoa 3 times. Add alternately to mix with buttermilk. Add vanilla and food coloring. Fold in soda and vinegar. Do not beat. Bake in 3 round pans in 250° oven, about 30 minutes.
Combine sour cream and condensed milk. Stir in milk and lemon juice. Freeze in 1-quart refrigerator tray until partially frozen. Stir in drained pineapple. Freeze firm. Makes 1 quart.
Cut carrots in 1 1/2-inch sticks or slice round. Cook until tender in small amount of water with salt. Drain. Add pineapple, orange rind, sugar and butter. Place over medium heat and occasionally toss lightly until glazed, about 5 minutes. Yields 5 to 6 servings.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Makes 8 to 10 servings.
Mix boiling water and oats and let stand for 20 minutes. Cream together shortening and sugar. Add eggs and beat well. Add oats mixture. Add dry ingredients and mix well. Bake in a greased sheet pan at 275° for 35 to 40 minutes.
Cream sugar and Crisco; add eggs. Beat well. Add milk and vanilla. Sift flour, cocoa and salt in separate bowl. Add to creamed mixture. Put baking soda in water and add last. Dip onto cookie sheet. Bake at 400° for 8 minutes.
Melt 1/2 stick margarine in 2-quart casserole dish. Heat peaches in saucepan until very hot. Combine dry ingredients with 1/3 cup milk to make batter which should be thin enough to spread or spoon over bottom of baking dish. (Add more milk if needed.) Pour hot peaches on top of batter. Bake at 375° until brown, about 20 minutes.
Beat. Stir in airtight container in refrigerator. Coat your cake pans before pouring in batter, cakes, brownies, etc. Will never stick. Easier than grease and flour.
Completely dissolve both gelatins in boiling water. Pour into 8 or 9-inch square pan. Chill until firm, about 3 hours. Cut into 1 1/2-inch squares. Makes 3 dozen.
Brown meat; set aside. Mix milk, sour cream, eggs and cornstarch until smooth. Stir in meat and cheese; salt and pepper. Pour in thawed pie shell. Bake at 350° for 35 to 45 minutes.
Dissolve jello in hot water, add cold water and chill until partially set. Then add pudding and beat 2 minutes with mixer. Chill until mixture mounds when spooned. Fold in celery, apples, and nuts. Pour into 7 - 8 cup molds. Chill until firm or overnight. Serves 10 -12.
Brown chops well on both sides (medium-high) about 15 to 20 minutes. Turn heat to low and add water; cover with lid. Cook 45 minutes; turn often.
Let cheese set to room temperature. Finely chop onions and beef. Mix 1/2 of chopped dried beef, finely chopped onions and Accent with cream cheese. Make a ball with cheese mixture. Roll in remaining half of dried beef. Serve on Town House crackers.
In a saucepan, cook onion and butter. Add soup, pumpkin, milk, nutmeg and pepper. Simmer a few minutes. Serve warm or cold.
Melt margarine and add stuffing. Place half of this mixture in baking dish. Mix all other ingredients and pour over stuffing in baking dish. Then top with remaining stuffing mixture. Bake at 350° for 50 minutes.
Preheat oven to 325°. Grease and line 2 (8 x 4-inch) loaf pans with foil. Grease foil. Combine all ingredients, except flour, zucchini and walnuts in large mixing bowl. Beat about 2 minutes until blended, scraping bowl often. Fold in flour until blended, then fold in zucchini and walnuts.
In saucepan, fry bacon until crisp. Remove and set aside. In drippings, saute onion and garlic until tender. Stir in remaining ingredients except fish. Simmer 10 minutes. Add fish and simmer another 10 minutes. Makes 6 cups.
Brown meat and drain. In a 2-quart saucepan add browned meat, garlic and pepper. Simmer about 10 minutes. Add tomatoes (I liquefy them in the food processor), tomato sauce and spaghetti sauce mix. Cover and simmer 30 minutes. Boil lasagna noodles 8 minutes; drain. Spray a glass 9 x 13-inch baking dish with Pam. Pour 1/3 of sauce mixture in dish. Cover with lasagna noodles. Add grated Mozzarella cheese over noodles and spoon Ricotta over cheese. Repeat layers, ending with meat sauce and top with Parmesan cheese (if desired). Bake at 350° for 30 minutes. Let set 5 minutes and serve.
Brown beef with onions, garlic salt, oregano, salt and pepper. Mix in all sauces. Let noodles be cooking in salted water. In casserole dish, layer noodles, 1/2 meat mixture, Mozzarella cheese and Parmesan cheese. Make second layer of noodles, meat mixture, cheeses, etc. Cover with foil and cook at 350° for 30 minutes. Serves 6 easily.