HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coarsely chop onions and cut Big Franks into 1-inch pieces. Saute onions and celery in small amount of oil until tender. Stir in canned tomatoes and tomato paste. Add cabbage and sauerkraut and cook on low until tender. May add water as needed. Stir frequently and add beans and Big Franks. Add seasoning to taste. Serve with mashed potatoes.
Drain vegetables, layer the ingredients. Pour crushed crackers on top and dot with butter. Bake about 30 minutes at 350° until golden brown.
Mix cream cheese and 8 ounces Cheddar together with French onion dip. Spread in 9 or 10-inch pie plate and refrigerate. Brown ground beef and add taco seasoning; spread on cream cheese layer. Next, sprinkle shredded lettuce and cut-up tomatoes on meat layer and sprinkle with 8 ounces Cheddar cheese. Pour taco sauce or salsa over lettuce and tomato layer. Use tortilla chips for dipping.
Cook hamburger and onion; pour off fat and stir in raw rice, 1 can tomato soup plus 1 can of water and pepper. Place cabbage in bottom of a greased baking dish. Add meat mixture on top and cover all with 1 can of tomato soup and 1 can of water. Bake at 350° for 1 hour. Watch so it doesn't get dry. Contains 120 calories per serving.
Preheat oven to 350°. Grease loaf pan. In small saucepan bring orange juice to simmer. In large bowl, combine cherries, softened butter and hot orange juice and stir the mixture until butter is melted. In separate bowl, beat the eggs until they are light and lemon colored. Add sugar and grated lemon rind and beat until mixture forms a ribbon when beaters are lifted. Add egg mixture to cherry mixture. Sift together dry ingredients. Fold flour mixture into cherry mixture and stir until combined. Fold in nuts. Pour into greased pan and bake 1 hour. Serve with lemon butter or cream cheese.
Brown pork sausage and beef together. Drain. Add cheese (cut into small pieces) and melt in hot meat. Stir in herbs and mix well. Mound mixture on cocktail rye. Freeze on cookie sheet and store in plastic bags in freezer. Party time, heat in 350° oven 15 minutes. (Half of this recipe covers 28 slices cocktail rye). English muffins can also be used.
To 2 ounces dry mustard add enough vinegar to equal 1 cup. Beat eggs, salt and sugar together. Add mustard mix. Stir. Heat on High in microwave for 3 minutes. Stir. Heat on High 30 to 60 seconds. Stir. After cooling, refrigerate (ready to use).
Add water, onions, green pepper, celery and garlic to chuck roast. Cook over low heat 4 hours. Drain liquid, reserving 1 1/2 cups of broth. Shred meat and return to pot. Add reserved broth, catsup and next 9 ingredients. Stir well. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Uncover and simmer another 30 minutes. Remove bay leaf. Serve.
Mix sugar and flour. Add vinegar and beet juice. Mix well. Cook over low heat until thick. Add beets and butter. Let simmer until thoroughly hot.
Melt butter in the pot you are going to make soup. Add onions, carrots and celery and saute over low heat until soft. Add flour and cornstarch and cook until bubbly. Add stock and milk and make a smooth sauce. Add soda and the cheese. Season with salt and pepper. Add parsley a few minutes before serving. Makes 8 servings.
Combine all ingredients. Place on a lined broiler pan. Place the shrimp under the broiler about 3 to 4 inches under flame. Broil about 5 to 6 minutes until done. You may turn if you like but be careful not to overcook or the shrimp will become tough. Serve at once with rice or pasta.
Cream butter and sugar. Beat in egg. Stir in sifted flour, cinnamon, nutmeg and vanilla. Mix in apples and nuts. Bake in a greased 8-inch square pan in a 350° oven for 45 minutes or until done.
Simmer frankfurters in boiling water for 5 minutes. Drain and cool. Combine potatoes, salt, pepper, oil and vinegar. Arrange drained string beans in bottom of greased or oiled 1 1/2-quart casserole. Over the beans arrange potatoes in alternate layers with onions and sliced frankfurters. Cover and bake in 400° oven 35 to 40 minutes. Serves 4.
In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13 x 9 x 2-inch baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. Bake at 350° for 25 to 30 minutes or until coconut is lightly browned. Cool. Yield: 3 dozen.
In large pot, cook spaghetti. In another pan in hot olive oil, cook garlic, until tender. Stir in tomatoes, basil and salt. Heat through for 4 to 5 minutes. Drain spaghetti and mix with tomato mixture. Add Mozzarella and Parmesan cheese.
Combine all ingredients except buttered crumbs. Place in seashells or baking dish; do not grease. Sprinkle with buttered crumbs. Bake at 350° for 20 minutes or until crumbs are golden brown. Makes 8 servings.
Mix all ingredients. Bake at 325° for 30 to 45 minutes.
Preheat oven to 350°. Mix all ingredients well. Drop by tablespoon on cookie sheet. Bake until edges start to brown.
Cook broccoli in boiling water for 5 to 7 minutes. Drain. Beat eggs slightly. Add the remaining ingredients. Mix together, then add to broccoli. Bake at 350°, uncovered, for 45 minutes.
In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1 1/2 hours. Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer, or until the meat and vegetables are tender. Remove the bay leaves before serving. Yields 6 to 8 servings.
Mix together; drop by spoon on cookie sheet. Bake at 350° until golden brown.
Preheat oven. Grease and flour a bread loaf pan. In a large bowl, stir together oil, eggs, water and pumpkin. Sift together flour, sugar, cinnamon and nutmeg. Add dry ingredients to mixture; beat until smooth. Fold in cherries and nuts. Pour batter into pan and bake 1 hour.
Brown ground beef. Drain grease and put beef in a bowl. Add ketchup, mustard and salt. Mix ketchup and mustard until it sticks together. Put on buns and you have a very easy Sloppy Joe.
Dissolve yeast in warm water. Cream the Crisco and sugar lightly. Add yeast and remaining ingredients. Pinch off small pieces of dough and roll into biscuits. Place on baking sheet. Bake at 450° until golden brown. Dough may be refrigerated for 1 week.
Place cream cheese in a mixing bowl and add lemon juice, Worcestershire sauce, garlic, salt, pepper and Tabasco. Work well to blend and soften. Adjust seasonings as desired. Add crab carefully; spoon mixture into a small round 3-cup baking dish. Cooking time is 15 minutes or until hot and bubbly at 350°.
Combine first 3 ingredients in a small saucepan; bring to a boil and cook 10 minutes. Drain well and squeeze to remove excess liquid. Combine spinach mixture and remaining ingredients; stir well. Cover and chill 2 hours. Shape mixture into 1-inch balls and place 1 1/2 inches apart on lightly greased baking sheets. Chill at least 30 minutes before baking. Bake at 350° for 10 minutes; serve warm. Yield: 4 dozen.
Melt together 1 (12 ounce) package chocolate chips and 1 stick margarine. Pour over graham cracker layer. Chill, then cut into squares.
Beat eggs and all other ingredients. Put in a 9 x 13-inch pan, greased. Refrigerate 12 hours. Bake at 350° for 35 minutes or until lightly browned.
Bake cookie on pizza pan as called for on cookie recipe on box. Let cool. Mix Marshmallow Creme and cream cheese together and spread over cookie. Top with fruit and refrigerate.
Trim crust from bread and cut remainder into 2-inch cubes. Beat eggs and sugar in a large bowl until pale yellow, then add next 5 ingredients. Add bread cubes and toss, coating well. Pour this mixture into a buttered 13 x 9-inch baking dish. Bake at 350° until set, about 30 minutes. Transfer baking dish to wire rack and allow to cool slightly. Ladle Blueberry-Lemon Sauce over top.
Generously grease a 10-inch fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans; sprinkle pudding mix over dough balls. In a small saucepan cook and stir the brown sugar, butter, and cinnamon until butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerate for 12 to 24 hours. Uncover and bake in a 350° oven about 30 minutes or till top is golden brown. Immediately invert coffee cake onto a serving platter. Let stand about 15 minutes to cool slightly before serving. Makes 12 servings.
Mix cornstarch, sugar, salt and 1/2 peach syrup. Mix remaining peach syrup with milk and scald. Stir in cornstarch mixture slowly. Cook over hot water for 10 minutes, stirring constantly, until thick and clear. Mix small amount into egg. Return to remaining hot mixture and blend. Add lemon rind and 6 marshmallows which have been cut into bits. Cook about 5 minutes, stirring constantly. Turn into 6 glass custard cups. Top with peaches (hollow side up). Place remaining marshmallows in peach hollow and place under broiler until browned. Yields 6 portions.
Put all ingredients into crockery vessel. Cut meat into large pieces if necessary to fit into vessel. Cover and cook 8 to 10 hours. Serves 6 to 8.
Cut shortening into flour and sugar. Dissolve yeast cake in water and mix into flour mixture. Set in greased bowl for 1 hour. Knead well and roll out. Sprinkle with cinnamon and sugar. Roll up and cut into 1/4 to 1/2-inch rolls. Let set overnight at room temperature. Bake at 400° for 10 to 15 minutes and frost with confectioners sugar frosting.
Set aside pecans or parsley. Soak minced onion in 1/4 ??? water or red wine for 15 minutes. Mix all ingredients, except pecans or parsley. Form into ball. Roll in pecans or parsley. Serve with assorted crackers.
Saute pork strips for 5 minutes, but not until browned. Add celery and onions and cook for 2 to 3 minutes longer. Add salt and boiling water. Add molasses and soy sauce;	add cornstarch which has been blended with 1/2 cup warm water. Cook until mixture boils, stirring constantly. Add more hot water, if necessary. Add vegetables until thoroughly heated. Serve with hot, fluffy rice. Makes 4 to 5 servings.
Preheat oven to 350°. Mix the flour, nuts and sugar in a bowl. Stir in melted butter until mixture is crumbly. Grease an 8-inch square pan. Pour 2/3 of mixture onto greased pan, reserving the remainder for topping. Bake 15 minutes, until crisp.
Mix well the	flour, salt, sugar and shortening (with hands, keep 3/4 cup for top). Add raisins and	nuts to the rest. Stir soda into buttermilk	and add egg and molasses. Then blend in first mixture. Pour into 9-inch cake pan (well greased). Put the 3/4 cup crumbs	on top and bake in a slow 325° oven for 50 minutes. (Take a	double portion for larger cake.)
In large bowl, mix ground beef, egg, bread crumbs, Worcestershire sauce and 1/2 of the salsa. When thoroughly mixed together, press into 10-inch ungreased pie pan. Bake in preheated 350° oven for 40 minutes. Remove from oven, leaving oven on. Drain excess grease. Sprinkle cheese over top of pie and return to oven for 5 minutes or until cheese is bubbly. Serve by cutting in pie wedges and spooning remaining salsa over top. Serves 4 to 6.
Cream Crisco, sugar and eggs. Sift flours together (two times). Put vanilla in milk. Combine flour and milk mixtures together a little at a time and beat each time. Combine with Crisco, sugar and egg mixture. Beat until really smooth. Pour into 9-inch cake pans. Makes 3 layers. Bake at 350° for 25 minutes or until done.
Dredge chicken breasts in a mixture of the first 4 ingredients. Melt 1 stick margarine in a baking pan and place chicken breasts therein. Bake at 400° for 30 minutes. Remove from oven and cover with the soup, wine and mushrooms with liquid. Bake at 400° until bubbling, then turn oven to 300°. Cover with aluminum foil and cook for 1 hour.
Mix well and roll out thin. Cut in strips. Have chicken boiling. Drop in a few at a time until you have all of them. Boil gradually and then turn down on low and cover.
Butter bread and put a single layer in a 9 x 10-inch pan. Sprinkle with raisins. Continue to layer, ending with bread. Heat milk. Add sugar and stir into beaten eggs. Add cinnamon and vanilla. Pour over bread. Press top layer down. Sprinkle with additional cinnamon. Bake at 350° for 45 minutes to 1 hour.
Combine meat with onion, eggs, cornstarch, salt and pepper, 1 tablespoon mustard and 1/2 cup milk. Shape into balls and brown. Place in casserole. Add remaining ingredients to skillet. Heat until thickened. Pour over meatballs. Bake, covered, at 325° for 1 hour. Yields 6 servings.
Blend shortening and margarine together in large mixing bowl on medium-high speed. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together. Add alternately with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut to cake batter. Beat egg whites until stiff peaks form; fold into batter.
Mix above together in large bowl. Reserve 1 bunch broccoli. Wash broccoli; trim and cut into medium, uniform pieces. (Tough stems can be peeled off and used.) Steam until crisp-tender and still bright green. Drain off any accumulated water. Toss immediately with marinade. Serve hot as a vegetable or chill and serve as marinated salad. Lasts several days in refrigerator.
Grease and flour tube cake pan. Combine all ingredients and beat with mixer 12 minutes. Preheat oven to 300°. Pour batter into pan and bake for 1 1/2 hours. Cool on rack before dumping from pan.
Stir jello, water and juice; stir well. Fold in pineapple, prunes and nuts. I double recipe and pour in oiled jello mold (oiling thoroughly allows jello to release easily).
Cream shortening, brown sugar, granulated sugar and butter flavoring. Beat well eggs and extract. Add flour, soda, salt, oats and pecans. Mix and spoon onto ungreased cookie sheet or make into a roll to slice and bake. Bake 12 to 15 minutes at 350°.
Drain fruits; add pie filling and brown sugar. Bake for 15 minutes after adding almond slivers. Serve warm.
Brown beef and onions. Add seasoning. Cover bottom of greased baking dish with sliced potatoes. Spread rice evenly over potatoes. Spread beef and onions over rice. Sprinkle green pepper over beef. Then spoon tomatoes over top evenly. Mix catsup and water; pour over all. Cover and bake for 1 hour in 350° oven.
Combine everything, except the chocolate, in a pan over low heat. Let cool. Shape into balls. Melt chocolate in double boiler. Put toothpicks in balls and swirl in chocolate. Place on ungreased cookie sheet. Store in freezer until ready to use.
Heat oil in an 8-inch cast-iron or 8-inch square pan in a 400° oven for 5 minutes. Combine cornmeal and next 8 ingredients in a large bowl. Make a well in center of mixture. Set aside.
Mix all together. Form into small balls of same size. Bake at 300° until lightly brown, about 35 to 40 minutes.
Mix together mayonnaise, sour cream, vinegar, sugar, salt, pepper and onion. Combine cabbage and carrots. Pour dressing over shredded vegetables and mix well.
Brown meat and onion; add paste, water, salt and pepper. Remove from heat; add mushrooms. Grease square casserole dish. Press biscuits on bottom to make crust. Add meat mixture. Put cheese on top. May garnish with sliced tomatoes if desired. Bake at 350° for 20 to 30 minutes. Let stand 5 minutes before serving.
Brown hamburger and sausage; drain. Add remaining ingredients. Serve hot over small rye bread.
Mix pudding and milk together like you would for instant pudding; add Cool Whip and pineapple. Stir together. Refrigerate until set up. Before serving, slice bananas into salad and stir.
Mix all dry ingredients in one bowl and all liquid in another bowl. Combine the two and mix well. Pour in 2 greased and floured loaf pans. Bake at 325° for 1 hour.
Place into greased casserole. Bake 1 1/2 hours at 350°.
Combine sugar, flour and salt in a saucepan. Gradually stir in milk and stir to remove lumps. Cook over medium heat, stirring often, until the mixture boils. Cook, stirring constantly, 5 minutes more. Remove from heat. Stir a small amount of the hot mixture into beaten egg yolks and return to the hot mixture. Cook 3 minutes. Remove from heat. Add butter and vanilla. Slice bananas into pie shell. Pour hot milk mixture over bananas. Top with meringue and bake at 350° for 12 minutes or until meringue just begins to brown.
Place cut fryer pieces in shallow baking pan, 9 x 13-inch. Sprinkle with salt and pepper. Add stuffing. Sprinkle over top of each piece. Pour mushroom soup over entire area. Put tiny piece of butter on each piece of chicken. Bake at 325° for 1 1/2 hours.
Peel and seed zucchini. Cut into chunks or sliced. Cook until almost done. Drain, then place in cold water for 5 minutes. Drain, then add all of the ingredients and mix. Pour in pie shell and dot with butter. Top with pie crust. Bake at 400° for 40 to 50 minutes until crust is golden brown.
Mix cake mix, egg and margarine. Grease a 9 x 13-inch pan and pat this mixture in the bottom of this pan with wet fingers. Beat eggs well. Add cream cheese and beat. Add confectioners sugar and beat. Pour this mixture on top of the cake batter. Bake at 300° for 1 hour and 10 minutes.
Substitute for buttermilk: 1/2 cup milk with 1 teaspoon vinegar and 1 teaspoon baking soda.
Pour pineapple juice in wok or frypan. Heat; add onion, green pepper and chicken. Cook and stir about 10 minutes. Add soy sauce, pineapple and vinegar. Mix cornstarch with 1/4 cup water; add to thicken mixture. Serve over hot rice. Serves 4.
Cut up cooked and deboned chicken breasts. Mix with sour cream and cream of chicken soup. In a small bowl, crush crackers and mix with melted butter; add poppy seed. Pour over chicken and bake at 350° for 30 to 40 minutes.
Heat oven to 325°. Place Bundt pan in oven with butter to melt.
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes. Makes 10 to 12 dumplings.
Mix together first 5 ingredients. Use tiny rolls. Open them and spread mixture on both sides of roll. Top each with a slice of cheese and ham before closing. Heat in a 350° oven until cheese is melted. May be prepared and frozen. Makes 20 tiny sandwiches.
Cream the butter or margarine and salt in mixing bowl. Blend in the confectioners sugar alternately with 1/3 to 1/2 cup hot cream. Add the vanilla. Beat until creamy. Thin with cream, if necessary.
Preheat oven to 375°. Wash chicken. Rub 1/2 stick of butter over chicken. Cut up fresh herbs and butter. Place inside cavity of chicken. Pour 1/4 cup of white cooking wine and 1/2 can of chicken broth inside cavity of chicken. Pour remaining can of chicken broth and 1/4 cup of white cooking wine over chicken. Sprinkle salt, pepper and paprika over chicken. Place in baking pan. Bake for 1 1/2 hours. Remove from oven and let rest for 5 minutes before cutting.
Mix and store in container. Use 3 or 4 teaspoons in mug of hot water.
Place soup, water and butter in a casserole; bring to a boil in microwave (use saucepan for conventional stove). Stir rice into mixture. Cook, covered, at 350° for approximately 30 minutes. Stir thoroughly every 10 minutes to prevent sticking.
In deep frying pan, cut Polish sausage in 1/2-inch, then place cabbage over sausage. Salt, pepper and soy sauce to taste. Cook until cabbage is half done. Place potatoes on top, then add onions. Cook until done.
Good when garden is just coming in and you don't have enough of anything for a dish. Mix all vegetables together in large bowl. Salt and pepper. Mix flour and meal and shake over veggies, turning to coat all veggies. Dump into large skillet and cover. Fry until tender and it is brown as you want it. Yummy good.
Cut steak into small strips. Brown lightly in a large frying pan. Stir in sour cream and stroganoff seasoning mix. Continue stirring over medium heat until mixture is warm or hot. Serve over rice with a favorite vegetable or salad.
Quarter potatoes and put in shallow 2-quart baking dish with the onions. Sprinkle with flour and seasonings; toss until vegetables are well coated and press down in dish. Add water to half the depth of vegetables. Arrange bacon on top and cover with lid or foil. Bake in hot oven at 400° for 30 minutes. Uncover and bake 20 minutes longer.
Melt butter in casserole. Add soup mix, water and rice. Place cut-up chicken on top (may use chicken breasts only if preferred). Bake at 400° for 45 minutes or until done.
Place all ingredients together. Bake for 1/2 hour in a 350° oven. Dip tortilla chips.
Cook rice following package directions; drain. Spoon into greased 9 x 13-inch baking dish. Saute celery, onion and green pepper in margarine in skillet until lightly browned. Blend butter and flour in a saucepan. Cook for 1 minute. Stir in milk and Worcestershire sauce. Cook until thickened, stirring constantly. Add sauteed vegetables, mayonnaise, shrimp, crab meat, tuna and mushrooms; mix well. Pour over rice. Sprinkle with bread crumbs. Bake at 350° for 40 minutes. Serves 8.
Put together in layers and bake at 350° for 1/2 hour. Add breadcrumbs and grated cheese. Sprinkle on top.
In a mixing bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup of mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13 x 9 x 2-inch baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half, if desired. Yields 12 to 16 servings.
Combine butter, cream cheese, mayonnaise, garlic salt, pepper, Worcestershire sauce and lemon juice; mix well. Stir in onion, celery and shrimp. Serve with crackers or party rye bread. Yields about 2 1/4 cups.
Mix together soup and milk. Microwave (covered in microwave casserole dish) on High for 3 minutes. Add Minute rice. Let stand for 5 minutes. While waiting, cook vegetables on High for 3 to 4 minutes. Add to soup and rice mixture. Add choice of meat now. Cook on High for 7 minutes (covered). Top with fried onion rings and put in microwave for 1 minute (uncovered).
Mix rice, canned soups and water. Pour in buttered baking pan. Place cut-up chicken on top. Sprinkle with onion soup. Cover. Bake at 350° for 2 1/2 hours or at 325° for 3 hours.
Set oven at 350°. Gradually add sugar to margarine in large mixer bowl, creaming at medium speed of mixer until light and fluffy. At medium speed, add eggs 1 at a time, beating well after each. At low speed, add flour and lemon juice. Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan. Mark off into 24 squares. Place 1 heaping tablespoonful of filling in center of each square. Bake 45 to 50 minutes. While warm, sift confectioners sugar over cake. Cut into squares. Yields 24 squares
Add pea beans into large kettle. Add 1 gallon water and bring to a boil. Add 1 tablespoon baking soda and bring to boil. Drain and rinse with water. Put beans into large kettle and add bacon, tomatoes, carrots, celery, onions, potatoes, pepper and garlic. Cook until vegetables are tender. Add cornstarch and flour to water. Mix until smooth. Add to soup until thickened to desired consistency.
Brown meat and drain. Add garlic, basil, salt, tomatoes and tomato paste with 1 cup of water. Cover and simmer 15 minutes, stirring often.
Soak beans for 3 hours. Cook for 30 minutes and pour off liquid. Put more water in and cook until tender. Before done, add sugar and salt. Fry sausage after slicing it and add to beans. Cook spices in remaining fat from sausage and add to beans.
Melt margarine in baking dish. Place chicken pieces in dish. Top with uncooked rice and onion. Cover with cream of chicken soup and water. Cover with foil and bake at 350° for 1 hour and 15 minutes.
Mix all ingredients. Top with cracker crumbs. Cook in 350° oven for 20 minutes.
In a large bowl, toss together shrimp and chicken; add cornstarch and toss to coat well. In a large skillet, heat corn oil over medium high heat. Add onion and ginger; stir-fry 1 minute. Add shrimp mixture; stir-fry 1 to 2 minutes. Stir in sesame oil until blended. Add peas, wine, soy sauce and sugar. Stir constantly over medium heat until boiling and thickened. Serve with rice.