HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine broth, cauliflower, leeks (or onion) and potato in 3-quart saucepan. Bring to a boil, cover and simmer 15 to 20 minutes or until vegetables are tender. Place vegetables, 2 cups at a time, in bowl of food processor or blender; puree. Return to saucepan. Add half and half, 1/4 teaspoon nutmeg, salt and pepper. Heat through; do not boil. Dot with butter and sprinkle of nutmeg. Yields 6 servings.
Place onion and margarine in saucepan. Saute until onion is clear. Add cheese and soup. Stir until smooth. Add hominy. Pour into casserole. Bake at 375° for 30 minutes.
Marinate flank steak in French dressing for several hours. Remove flank steak from marinade and broil on both sides. Transfer to platter and slice diagonally into 1/4-inch strips. Spoon Roquefort butter over meat.
Mix all ingredients until well dampened. Pour into greased and floured loaf pans. Bake for 1 hour at 350°. Makes 2 large or 3 small loaves.
Cook ham bone in water until tender, about 1 1/2 hours. Remove meat from bone. Put meat back in soup base. Add green beans, potatoes, onions, parsley, savory, salt and pepper. Bring to a boil or until vegetables are tender. Skim off excess fat. Just before serving, stir in light cream. Makes about 3 1/2 quarts.
Cook bacon until crisp. Drain and crumble. Combine with mayo, cheese, onions, sherry and seasonings to taste. Mix well. Chill 3 hours or up to 3 days. Spread on Melba rounds. Broil until bubbly. Watch. Yields about 50.
Cube tomatoes and place in medium bowl. Saute garlic and onion in 1 pound of oil until golden brown and add to tomatoes. Add remaining ingredients into bowl with tomatoes, oil, basil, parsley, salad dressing, salt and pepper. Set aside. Cook 1 pound of pasta; drain and add tomato mix on top of pasta. Sprinkle with Parmesan cheese.
Dissolve yeast in warm water; set aside. In large bowl, sift together 4 cups flour and baking soda. Cut in lard until it looks like coarse crumbs. Mix together the remaining 1 cup flour with buttermilk and yeast mixture to the flour mixture. Mix well. Turn out on lightly floured surface and knead. Place in greased bowl, covered, in refrigerator. Biscuits are ready to bake at any time. When you are ready to bake, roll out and cut as many as needed. Bake in a 425° oven for about 15 minutes. Yields about 3 dozen biscuits.
Dissolve soda in milk. Mix ingredients, put in cake pan. Sprinkle with cinnamon and sugar. Bake for 30 minutes at 350°.
Preheat oven to 350°. Mix and drop by teaspoonfuls 2 inches apart onto greased baking sheet. Bake until lightly brown around edges.
Mix and spread in greased 6x10 inch pan. Bake until brown at 350° for 20 to 25 minutes. Cut in bars.
Arrange whole vanilla or graham wafers in bottom of 8 x 8-inch pan. Top with whipped topping. Arrange whole wafers on top. Put thickened Jell-O pudding on top. Add rest of whipped topping. Sprinkle crushed wafers over top. Let set in refrigerator overnight. Very light and tasty after a big meal.
Saute mushrooms and onions in 2 tablespoons butter and remove from pan. Remove fat and bone from steak. Cut into strips 2 1/2 inches long and 3/4-inch wide. Melt 2 tablespoons butter in pan. Toss meat in flour, coating thoroughly. Brown meat in butter and add salt and bouillon water mixture. Simmer, stirring occasionally until meat is tender, about 1 1/4 hours. Add mushrooms, onions and sour cream. Serve over rice or noodles.
Combine all ingredients; mix well. Place in 1-quart loaf pan and bake for 50 to 55 minutes at 375°. Serves 4 to 6.
Dissolve jello in 2 cups boiling water; add pineapple (juice and all), strawberries, bananas and pecans. Pour 1/2 mixture in oblong dish; chill in freezer until firm. Then spread 1 container sour cream over mixture and add remaining 1/2 of mixture and chill.
Cream butter and sugar. Add eggs and spices. Combine baking powder and flour. Combine soda and soup (this will swell). Add flour mixture and soup mixture alternately with butter mixture. Bake at 350° for 30 minutes or until toothpick comes out clean. (For variety, add raisins and nuts.)
Layer chicken in a large greased casserole dish. Mix soups, broth and canned vegetables and pour evenly over chicken.
Combine cubed cheese, milk and picante sauce in a saucepan over low heat. Heat until sauce is smooth. Serve with chips or vegetable dippers. Makes 2 1/2 cups.
Combine 1 1/4 cups flour and 1/3 cup sugar in a medium bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 9-inch square pan. Bake at 375° for 15 minutes. Combine next 7 ingredients and beat well. Stir in pecans. Pour filling over prepared crust. Bake at 350° for 25 minutes or until firm. Let cool on rack; cut into squares. Makes 3 dozen.
Marinate steak or chicken for 4 to 12 hours in refrigerator. Broil or grill.
Butter sides of a 3-quart pan. Combine sugar, cream and baking soda. Boil to soft ball stage. Remove from fire. Add 2 cups of pecans or walnuts. Beat until it begins to thicken. Using 2 tablespoons, make small mounds on wax paper. Remove when cool.
Preheat oven to 350°. Cream sugar, eggs, butter. Add dates and soda to boiling water, then mix with butter and sugar. Add the flour, baking powder, nuts and cherries. Bake at 350° for 1 hour.
Combine cream cheese and Cool Whip. Pour into crust. Chill 1 hour. Garnish with cherries or strawberries.
Wash and cut cabbage into strips; set aside. Fry bacon in heavy pot. Add remaining ingredients and cover. After about 10 minutes, stir to mix in seasonings and coat cabbage with bacon fat. Cook, stirring occasionally, to desired crispness.
Mix all ingredients together. Batter will be very thick. When adding flour, add 1 cup at a time. Bake in angel food cake pan at 350° for 50 minutes.
Mix all ingredients together in a large bowl. You can add different of your favorite candies and nuts if you wish, too.
Cream butter and sugar thoroughly with electric mixer. Add egg yolks, flour, Grape-Nuts, milk and lemon juice and rind. Set aside. Beat egg whites until they form stiff peaks. Fold (beat well) egg whites into mixture. Pour into greased baking dish, placed in a pan of hot water. Bake at 375° on bottom rack for 50 to 60 minutes. When done, pudding will have a crust on top and jelly on bottom. Serve hot or cold. Serves 4 to 6. Serve plain or with whipped cream.
Brown hamburger; drain. Combine Bisquick, milk and eggs. Layer in casserole dish, hamburger, pizza sauce, cheese and Bisquick mixture. Cook in 375° oven for 30 to 35 minutes.
1. Wash soybeans and then remove any foreign particles. Cover soybeans with cold water. Refrigerate or freeze overnight. Freezing will lessen the amount of cooking time needed.
Dissolve Jell-O in boiling water; add cold water, crushed pineapple and marshmallows. Mix well and chill overnight. Use a 9 x 13-inch baking dish. Next morning, combine pineapple juice, sugar, flour and egg. Cook until thick. Cool and pour over Jell-O. Beat until smooth Dream Whip and cream cheese. Spread over Jell-O. Top with grated cheese.
Mix up and drop into muffin tin with paper liners. Cook at 450° for 10 to 12 minutes. Makes 1 dozen.
Bring half and half to boil in a heavy saucepan. Add potatoes, butter, salt and pepper. Simmer slowly until it thickens. Pour into a baking dish. Sprinkle with Parmesan cheese and a little melted butter. Place under broiler to brown. Serves 4 to 6. May be made a day ahead or may be frozen.
Cook broccoli according to package directions. Drain. Put in lightly greased casserole dish. Set aside. Combine mayonnaise, onion, mushroom soup, eggs, cheese and margarine. Mix well and pour over broccoli. Sprinkle crushed cracker crumbs on top and bake at 350° for about 30 minutes.
Mix sifted cornmeal, salt and baking soda. Add oil and stir, then add buttermilk and syrup. Stir well.
Sift together flour, baking powder soda and cinnamon. Mix together zucchini, vanilla, oil, eggs and sugar. Mix well and pour into flour mixture. Stir in raisins and nuts. Turn into two greased loaf pans. Bake at 350° for 1 hour. Cool 10 minutes, then remove from pans.
Mix cornstarch and 1/2 cup water and set aside. Stir-fry beef in 1 tablespoon hot oil; remove. Add 1 more tablespoon oil; saute pepper and onion with garlic. Add consomme and cornstarch mixture. Cook until mixture boils and thickens. Stir constantly. Add beef and heat. Serve over rice.
In a mixing bowl, beat cream cheese until smooth. Add sour cream and mayo; mix well. Spread mixture on a round 12 in. serving platter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato, and onions. Cover and refrigerate. Serve with assorted crackers.
Grease and flour Bundt cake pan. Sprinkle in the chopped pecans. Place frozen rolls on top of pecans. Mix brown sugar and pudding mix and sprinkle over rolls. Mix sugar and cinnamon and sprinkle over pudding mix. Pour melted butter over all. Place in cold oven overnight, uncovered.
Cream butter, shortening and sugar, then add ingredients, except miniature marshmallows, in order given. Pour into greased 13 x 9-inch pan. Bake for 45 minutes at 300°. Take out of oven. Pour the miniature marshmallows on top; put back into oven until melted. Cool.
Boil lasagna until tender. Brown the sausage and hamburger. Then drain off excess grease. Next, lay pasta in pan. Apply butter over noodles, a layer of sauce, cottage cheese, hamburger, sausage, Cheddar cheese, Mozzarella and pepperoni. Repeat until contents are used. Top with layer of noodles. Bake at 350° until brown. Cover with aluminum foil. Contents should be moist and hot.
Mix margarine, flour and sugar. Pat in 9 x 13-inch ungreased pan. Bake at 325° for 18 minutes while cooking. Beat together eggs, 1 1/2 cups sugar, flour, baking powder and lemon juice. Pour over flour mixture. Bake for 20 minutes until set. Sprinkle confectioners sugar over top. Cool.
Crisp: Mix oats, flour, cinnamon and butter. Cut into mixture, using 2 knives until pea size.
Melt butter and brown sugar. Cut biscuits into quarters. Toss in bowl with sugar, cinnamon and butter mix. Stir into tube pan. Bake at 350° for 30 minutes.
Combine in double boiler the soup, milk and Velveeta cheese. When melted and creamy, add green chilies. In frying pan, brown ground beef and onion. Drain. Stir in grated cheese. Warm tortillas in foil in oven. Place small amount of meat mixture in center of each tortilla. Roll and place side by side in baking dish. Pour cheese mixture over rolled tortillas. Cover; bake for 30 minutes at 350°. Also good when topped with sour cream or when chicken is substituted for beef.
Mix together 1 cup of sugar, flour and cocoa. Slightly beat egg yolks; add milk. Melt butter in a heavy skillet; stir in sugar, flour, cocoa mixture and enough milk to be able to mix well. Remove from heat; stir in remaining milk. Stir again over heat until thickened. Add vanilla. Pour into baked pie crust. Beat egg whites until stiff; beat in 6 tablespoons sugar, one tablespoon at a time. Put on top of pie. Bake at 325° to brown. Yields 6 servings.
Spread can of pineapple in a 13 x 9-inch pan. Cover with can of pie filling. Sprinkle dry cake mix on top; top with nuts. Cut sticks of margarine into chunks and put on top of nuts. Bake for 45 minutes at 350°.
Mix all ingredients together except tortillas and hamburger meat. Put on low heat; stir constantly. After melted, add hamburger meat and set aside. Put tortillas on bottom of a very large rectangular pan. Put a layer of hamburger mixture, then tortillas, then hamburger mixture. Bake at 350° for 1 hour. Makes at least 20 servings.
Boil chicken and take off bone and chop up or you can cook 4 to 5 chicken breasts. To chicken add can of soup and sour cream. Put in casserole dish and top with cracker crumbs, melted oleo and poppy seed. Bake at 350° for 30 minutes.
Put chicken in shallow pan. Pour dressing over chicken (just to cover it). Cover with lid or aluminum foil. Bake at 375° to 400° for 45 minutes to 1 hour.
Beat eggs and add salad oil, cinnamon, sugar and vanilla. Mix together flour, soda and salt and add to egg mixture alternately with milk. Stir in apples and chopped nuts. Bake at 350° for 1 hour in 10 x 18-inch ungreased pan.
Put 2 cups water or fruit juice in saucepan. Add apple pieces, raisins and kashi. Simmer for 30 minutes (until liquid is absorbed). Serve warm with yogurt. Keep in refrigerator. Warm up in microwave.
Combine milk and sugar in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Turn heat low. Cook 10 minutes, stirring constantly to prevent scorching. Remove from heat, immediately add chocolate bits, Karo, butter and vanilla. Stir until chocolate melts and fudge is smooth and creamy. Stir in nuts. Mix well. Pour into buttered 8 x 8 x 2-inch pan and chill in refrigerator 1 to 2 hours. Cut into squares. Makes about 2 1/2 pounds. Keep in refrigerator until used.
Cook chicken. Cook spaghetti. Saute onion, garlic and mushrooms in butter 5 minutes. Mix everything except the spaghetti and 1/4 of the cheese. Add spaghetti and top with remaining cheese. Bake at 375° for 30 minutes in a 9 x 13-inch pan.
Mix all together; save part of the cheese to spread on top. Cover and bake at 350° about 25 to 30 minutes.
Mix all together. Butter cold buns. Add filling. Wrap in foil and heat in oven for 15 minutes at 375°.
Brown beef cubes on all sides in oil. Bring onion, tomatoes, beef broth, garlic, parsley, salt, pepper, bay leaf and tapioca to a boil; place beef cubes in 3-quart casserole. Pour above mixture over beef. Cover; bake in 350° oven for 1 1/2 hours. Add carrots, potatoes and celery; continue baking 1 hour or until vegetables are tender. Serves 6 to 8.
Make Jell-O with 1 1/2 cups boiling water. Add 7-Up. Add crushed pineapple. Pour into pan and add marshmallows before it thickens.
Combine all ingredients; mix well. (Dough will be stiff.) Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll dough to 3/8-inch thickness; cut with a biscuit cutter. Place on a lightly greased baking sheet. Bake at 450° for 10 to 12 minutes.
Mix the first 6 ingredients together until well blended. Add chocolate chips, coconut and pecans. Mix well. Pour into lightly greased or Pammed Bundt pan. Bake at 350° for 1 hour. Cool 10 minutes and remove from pan. Sprinkle with powdered sugar, if desired.
Combine vegetables in a large mixing bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time. Yields 4 to 6 servings.
Combine in a 9 x 9-inch pan the gravy mix and water. Bring to a boil in a 375° oven.
Cook noodles and rinse with cold water. Cook hamburger; drain and add to spaghetti sauce. Cover bottom of pans lightly with meat sauce. Put 2 layers of noodles on that. Spread half of Ricotta cheese on top of noodles and half of Mozzarella cheese. Put half of meat sauce on top. Add another 2 layers of noodles and rest of Ricotta cheese and Mozzarella cheese. Place sliced or shredded Provolone cheese on top of that and add rest of meat sauce. Sprinkle with grated Romano cheese and bake at 425° for 45 minutes to 1 hour. Makes 1 large and 1 small dish. Delicious.
Mix well. Put into 13 x 9-inch baking dish. Mix Eagle Brand milk, lemon juice and cream cheese. Beat all together and pur on graham cracker crust. Let set overnight. Top with cherry pie filling.
Combine bread cubes in milk; set aside. Beat eggs, sugar, vanilla, salt and margarine. Pour over bread and milk. Add raisins and mix well. Pour into baking dish. Place dish in a pan of hot water. Bake at 300° about 50 minutes or until knife inserted in center comes out clean.
Dissolve jello and sugar in hot water. Mix all ingredients except 7-Ups. Just before serving, add 7-Ups.
Heat sugar, salad oil, vinegar and salt until sugar dissolves. Cool. Drain peas and beans. Slice green pepper, onion, water chestnuts, radishes and cauliflower. Pour dressing over vegetables and refrigerate overnight or at least 12 hours.
Mix flour, salt and soda together; set aside. Add boiling water to chocolate and stir until chocolate is dissolved; set aside. Cream shortening; add sugars gradually and cream together. Add eggs	and beat well, then add chocolate mixture and blend.	Add flour alternately with milk; beating after each addition. Add vanilla.	Bake in layer pans in 350° oven for 30 minutes until done. Cover with favorite frosting.
Wash and tear lettuce into bite-size pieces. Put in 9 x 13-inch container. Layer in order the next 5 ingredients. Sprinkle grated cheese to cover. Spread salad dressing over cheese to cover and seal well. This is better if made a day ahead. Before serving, stir well.
Combine potatoes, onion, 1 cup of cheese, sour cream, soup and salt and pepper in a large pot on the stove.
Combine flour, sugar and baking powder. Mix in eggs, margarine, milk and corn. Pour into well-greased 3-quart casserole or 9 x 13-inch oblong pan. Bake at 350° for 45 minutes, until top is golden, crusty brown and center is firm. Cool slightly and cut into squares in oblong pan.
Cook and drain egg noodles. Add butter and milk. Stir. Add mushroom soup, tuna and minced onion. Mix and cook on low heat 15 minutes.
Mix dates into flour; mix orange slices, pecans and coconut into flour. Cream oleo and sugar; add one egg at a time. Add buttermilk into which the soda has been added. Add flour mixture and mix well. Pour into oiled tube pan. Bake at 250° to 275° for about 3 hours. Glaze with 2 cups confectioners sugar mixed with 1 cup orange juice.
Layer sliced potatoes in a greased 9 x 12-inch or other appropriate baking dish (preferably not metal). Place enough potatoes in dish to fill to top. Sprinkle instant onion soup mix over top of potatoes. Drizzle butter over top and bake in 350° oven for 40 minutes.
Fry bacon separately. Cook hamburger with onion. Combine all ingredients in crock-pot and cook for a few hours.
Melt and stir peanut butter chips and butter in microwave or over low heat. Add sweetened condensed milk and miniature marshmallows. Grease a 9 x 13-inch pan and pour 8 ounces of the dry roasted peanuts in bottom of pan. Pat mixture over nuts. Top with 8 ounces of dry roasted peanuts.
Microwave celery in even layer in 1 1/2-quart casserole. Cover. Microwave on High 5 to 6 minutes. Stir midway. Drain. Add soup, milk and pecans and stir. Sprinkle crushed crackers on top. Drizzle with margarine. May make ahead. Microwave on High 6 to 8 minutes. Makes 8 servings.
Cream together the margarine, shortening and sugar until fluffy. Add the eggs, one at a time. Add the vanilla, flour and milk; mix well. Start in cold oven; bake at 325° for 1 hour, then at 350° for 30 minutes. Do not open oven for 1 1/2 hours. Makes one 10-inch tube cake.
Melt butter in microwave oven for 30 seconds. Add onion and heat, uncovered, in microwave oven for 4 to 5 minutes. Stir occasionally. Cook spinach; drain well. Combine onion, spinach, salt, pepper, nutmeg and cream cheese in a 1 1/2-quart casserole. Heat, covered, in microwave oven for 5 to 6 minutes or until heated through. Serves 6.
Combine shortening and salt. Add 1/2 cup brown sugar and cream. Stir in flour. Spread evenly in greased 9 x 13 inch pan. Bake at 325° for 15 minutes. Beat eggs, add brown sugar and vanilla. Beat well. Add remaining ingredients and stir until well blended. Spread on baked mixture. Bake at 325° for 25 minutes. Cool slightly and cut into squares.
Stir all ingredients, except coconut together and roll into balls. Roll in coconut. Chill or freeze.
Put margarine in pan and melt. Mix sugar, flour and milk. Pour mixture over melted margarine. Add fruit. Bake at 250° until brown.
Preheat oven to 375°. Spray 13 x 9-inch baking pan with nonstick spray. On wax paper, combine crumbs, herbs, salt and pepper. In shallow plate, beat egg with 1 teaspoon of water. Dip fillets in egg, then in crumbs, using all of each. Place fillets in prepared pan. Pour melted margarine evenly over fillets. Bake for 30 minutes or until fish flakes easily. Sprinkle with paprika. Serve with lemon wedges. Makes 4 servings.
Boil chicken. When cool, debone and chop into small pieces. Place chicken in bottom of 2 quart oblong casserole dish. Mix together 2 cans cream of chicken soup, poppy seed and sour cream. Pour mixture over chicken. Crumble Ritz crackers over mixture and drizzle margarine over cracker crumbs. Cover and bake in preheated 350° oven for 20 minutes. Remove cover and continue baking for additional 10 minutes or until casserole is bubbling. Be sure cracker crumbs are browned. Serves 6 or more.
Preheat oven to 300°. Combine crumbs, cocoa, sugar and margarine; press firmly on bottom of a 13 x 9-inch baking pan.
Peel onions; cut into 1/4-inch slices. Separate into rings. Combine milk, egg yolk and melted shortening. Combine flour, baking powder and salt. Add milk mixture to dry ingredients; stir just until combined. Beat egg white until stiff; fold into batter. Heat shortening in skillet or pan to make 1 to 2 inches deep. Dip onion rings in batter. Fry in hot shortening about 3 minutes, turning once. Drain on paper toweling.
Mix baking powder, salt and 1 cup flour. Lightly beat egg and egg yolk. Add sour cream and mix. Add flour, a little at a time using the mixed flour first. Add enough so dough can be rolled out. Be sure it is soft and not too stiff. Cut with large round cookie cutter. Add filling of your choice and pinch together at seams. Drop in boiling water. If freezing, remove and drain as soon as the pierogi rises to the top. If serving, cook 1 to 2 minutes longer. Top with melted butter, sour cream and/or chopped onions and serve.
Mix together. Sprinkle with cheese and bake at 350° for 25 to 30 minutes.
Mix all ingredients together and store in tightly covered container in refrigerator. This amount of mix equals 20 store-bought bags of chicken coating mix.
Combine ingredients with mixer and pour onto crust. Chill until set. Cover with Cool Whip and decorate with shaved chocolate, chopped nuts, sprinkles, cherries or whatever you'd like.
In medium size bowl empty can of pineapple. Add pudding, marshmallows and Cool Whip. Mix well and refrigerate.
Dissolve yeast in warm water with 1 teaspoon of sugar. Melt 1/2 cup butter. Add milk and beaten eggs, then add yeast mixture. (Make sure butter isn't hot or it'll kill the yeast.) Add extra sugar and salt. Stir in flour; do not get too thick or it'll make heavy dough. Cover tightly and let stand in fridge for 6 hours, overnight or up to 2 days. Roll dough on floured surface 1/2 inch thick. Spread with 1/2 cup extra melted butter.
Rub steak with salt and pepper. Pound as much flour in steak as possible. Brown slowly on both sides in hot cooking oil. Add water. Cover and steam. Simmer a few minutes until tender. Makes 6 servings.
In casserole dish, place meat on bottom. Cover with vegetables and potatoes. Mix all soups together. Pour soups over meat and vegetables. Place casserole in preheated 325° oven for 3 hours. No peeking!
Pour boiling water over jello in bowl, stirring until jello is dissolved. Stir in ice cream and frozen fruit, breaking up berries with fork. Chill until set, about 20 minutes. Spoon into dessert bowls. Makes 4 to 6 servings.
In large saucepan, melt butter. Saute onions and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half and half; cook 5 minutes. Pour into blender container. Cover. Blend until creamy.
Cream margarine and shortening together. Add sugar and beat until mixture is smooth. Add egg yolks; beat well. Sift flour and soda together and add alternately with buttermilk. Stir in vanilla. Add coconut and nutmeats. Fold in egg whites.
Sift together dry ingredients. Make well in center of dry ingredients. Add salad oil, eggs, water and pumpkin. Mix until smooth. Pour into 2 or 3 greased and floured 1 pound loaf pans. Bake at 350° for 1 hour. Yields 2 loaves.
Mix ingredients together until well blended. Use for marinating with London broil, chicken or spareribs. It's delicious!
Dip cutlet in beaten egg, then in bread crumbs. Brown in oil in skillet. Add rest of ingredients and cover. Cook on low heat until veal is tender.