HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large kettle or Dutch oven, saute onion in butter until tender. Add flour; cook and stir until bubbly. Gradually add chicken broth; cook and stir until thickened, about 5 minutes. Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through. Yield: 8 to 10 servings (about 3 quarts).
Grind cranberries and add sugar and marshmallows. Let this mixture set in refrigerator several hours, then fold in pineapple and whipped cream and serve.
Cut up chicken. Cover with water and cook until tender. Cool. Save broth. Remove chicken from bone and cut into small pieces. Melt butter in saucepan. Stir in flour and mix. Add 2 cups broth and cook until it thickens, stirring all the time. Add cream and mix. Then add rest of ingredients. Stir together. Pour in a greased baking dish. Cover. Bake for 25 to 30 minutes at 325°. This is a good luncheon dish.
In large mixing bowl, combine flour and sugar. In saucepan, combine 1 stick of margarine, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar in bowl. Add buttermilk, eggs, baking soda and vanilla; mix well. Pour into a well-greased 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes, or until test done in center. While brownies bake, prepare frosting.
Combine egg, peanut butter and sugar. Shape into 3/4-inch balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes. Immediately press chocolate kiss in center of each cookie. Cool on a wire rack.
In Dutch oven, brown the bacon crisp and remove onto paper towel. Pour out some grease. Keep the bottom of the Dutch oven covered with bacon grease. Put in green beans, garlic and water chestnuts. Let simmer awhile. Add tomatoes. If you use potatoes, put them in now. Add olive oil. Cook until potatoes are cooked to your liking. Even the kids like green beans like this.
Mix dry ingredients in 1/4 cup milk. Add egg yolks and whip together. Add rest of milk. Put on heat until mixture begins to boil and add butter. Let it cool and pour it into baked pie crust. Beat egg whites with 1/2 cup sugar and some vanilla. Spread it on top of pie and place it under the broiler until it turns golden brown.
Brown onions and ground beef. In saucepan, cook spaghetti. Add ground beef mixture, tomato juice, kidney beans, chili hot beans and Chili-O mix powder. Simmer until ready to eat.
Beat margarine and honey together until well blended. Place in container in refrigerator until needed. Use on pancakes, waffles, cornbread, biscuits and rolls.
Beat the yoke of one egg; add one-fourth teaspoon each of salt and paprika and beat again, then use an egg beater and beat in two tablespoons of vinegar or lemon juice; beat vigorously, then add a teaspoon of olive oil and continue beating; add oil, a teaspoon at a time, three or four times, beating vigorously. Meanwhile; then add the oil by the tablespoon until a cup in all has been used. Finish with one tablespoon of boiling water, beating it in, in the same manner as the oil.
Use oven toaster or oven. Slice apples. Take bread and spread butter over it. Place 5 to 6 slices of apples on bread. Sprinkle cinnamon and sugar over apples. Put into oven for about 5 to 8 minutes until apples are cooked and bread ends are toasty.
Cut zucchini in half lengthwise, dig out pulp and saute it with ground beef, onion and green pepper. Put mixture into bowl with egg,	bread crumbs and Parmesan cheese. Blend together. Put into zucchini shells. Put spaghetti sauce in bottom of 9 x 13-inch pan, lay zucchini on top. Bake 30 minutes at 350°. Put Mozzarella cheese on top of squash a few minutes before finished baking. Serve with spaghetti noodles or rice.
Add celery soup to (picked over for shells) crabmeat. Stir together and heat well. Add 1 teaspoon sherry to each serving or can add 1 teaspoon lemon juice instead. Can stir in 1 cup of skim milk to mixture if too thick for your taste.
Preheat oven to 350°. Shake flour in large size (14 x 20-inch) Reynolds oven cooking bag; place bag in 13 x 9 x 2-inch baking pan. Place onion and celery in bag. Rinse chicken; drain and pat dry. Tie legs together with string and tuck wing tips under chicken. Brush chicken with oil; sprinkle with salt, pepper and paprika. Place chicken in bag. Close bag with nylon tie; make 6 (1/2-inch) slits in top. Insert meat thermometer through slit in bag into center of thigh, next to body, but not touching bone. Bake 1 1/4 to 1 1/2 hours or until meat thermometer registers 180°. Let stand 5 minutes before serving.
In blender, combine 1 package of strawberries, 1 can lemonade, 3/4 cup water and 3/4 cup ice. Cover and blend smooth. Pour into a non-metal freezing container and repeat with remaining ingredients. Freeze overnight and 2 hours before serving; let stand at room temperature until slushy. Add club soda and stir gently. Garnish with fresh strawberries. Makes 24 (1/2-cup) servings.
Combine all ingredients. Cover mixture and chill for at least 8 hours. Yields 6 to 8 servings.
Chop onion and green pepper. Brown beef, onion and green pepper. Stir in tomato sauce, chili powder and garlic salt. Shred cheese. Slightly beat egg and combine with 1/2 cup cheese and sour cream. Remove meat from heat and stir in cheese mixture.
Stirring as little as possible, combine 2 cups flour and yeast with lukewarm water, to make a thick batter. Let stand 24 hours, then stir in 1/2 cup sugar, 1 cup milk and 1 cup flour. Stir once a day for the two following days.
Grease a large shallow casserole. Place layer of chicken, then noodles. Mix soup and chicken stock together; pour over noodles. Top with grated cheese. Bake at 350° for 1 hour, or until bubbly. Yields 6 servings.
Let raisins boil until tender; drain. Add to custard which has been cooked. Place in baked pie crust and cover with meringue.
Combine squash, sugar and oil and mix well. Add beaten egg and mix well. Combine flour, baking soda, baking powder, cinnamon, cloves and salt. Combine flour mixture to squash mixture and mix well. Drop by tablespoonfuls on greased cookie sheet. Makes 3 dozen cookies.
Fry hamburger with onion added. Drain grease; add other ingredients. Top with buttered bread crumbs. Bake at 375° for 30 minutes.
Mix all ingredients together except egg whites. In separate bowl, beat egg whites until stiff peaks form. Fold into filling mixture. Pour into 1 large pie shell or 2 small pie shells. Bake at 325° for about 1 hour.
Mix sugar, oatmeal, flour and cinnamon. Work margarine into dry ingredients with fingers. Slice peaches in 10 x 7 x 2-inch Pyrex dish. Pour flavored water over peaches. Sprinkle flour mixture over top. Bake at 350° until light brown, about 45 minutes. Serve with ice cream.
Put all items in a saucepan. Cook until carrots are tender. Stir in parsley last.
Combine sugar, cream cheese, lemon juice, salt and vanilla in mixing bowl. Beat eggs into mixture, one at a time. Pour into pie crust. Bake at 350° for 30 to 35 minutes. Chill before serving. Add favorite fruit topping. (May divide filling and make 2 pies.)
Preheat oven to 350°. Combine sugar, water, oil, eggs and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
Wash and trim stem end of squash. Cut in half lengthwise. Cook in boiling water 10 minutes. Drain. When cool enough to handle, scoop out center of each. Drain shells upside down. Chop scooped portion. Saute onion in margarine until tender. Add chopped zucchini and other ingredients. Mix well. Spoon mixture into shells and arrange in baking dish. Bake at 350° for 25 to 30 minutes. Makes 6 servings.
Beat eggs with sugar; add oil, salt, cinnamon and vanilla. Stir in flour, baking soda, apples and nuts. Dough will be very thick. Place in 2 greased 9 x 5-inch loaf pans and bake at 325° for 1 hour or until center tests done. Makes about 12 to 16 servings.
Combine boiled eggs, onion, pickles and cheese. Use amounts according to servings. Chop eggs, pickles and onion. Cut up cheese. Combine with mayonnaise; put on bread slices. You may want to add chopped ham or bacon bits. Broil until cheese is melted and toast is brown.
Cook bacon crisp and crumble. Cook onion in bacon fat. Mix eggs, milk, salt, pepper, chives or parsley and cooked onion together. Pour into pie shell and sprinkle bacon and cheese on top. Bake at 350° for 20 to 25 minutes or until real firm.
Pack okra; add dill, garlic, pepper and alum. Mix vinegar; bring to boil. Pour over okra.
Combine first 5 ingredients. Mix mayonnaise and sour cream; pour over and fold. Sprinkle cheese over the top.
In a 2 1/2-quart casserole, sprinkle a few of the crumbs on the bottom. Spread layer of mixed fruit and nuts, followed by another layer of cookie crumbs. Repeat this procedure, ending with a layer of cookie crumbs. Pour in sherry and cook in a 350° oven for 30 minutes.
Preheat oven to 400°. Brown ground beef in a large iron skillet. Drain. Return beef to skillet and add taco seasoning mix, tomatoes and	corn. Bring mixture to a boil over medium heat, stirring occasionally. Beat egg in small mixing bowl. Add milk and cornbread mix. Stir until smooth. Spoon cornbread batter over ground beef mixture. Bake for 15 minutes or until golden brown.
Peel and slice apples. Place in bottom of a baking dish. Pour water over them. Combine all other ingredients and put on top of apples. Bake at 375° to 400° for 30 to 40 minutes or until golden brown.
Combine cheeses, onion, mayonnaise and red pepper and mix well. Sprinkle about 1/4 cup pecans in an oiled 7-cup ring mold and press cheese mixture into mold. Chill until firm.
Combine cake mix and pie filling. Stir until well blended. Spread into greased and floured 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 25 minutes; cool.
Mix all ingredients together with your mixer, as this will break up your oranges. Put into containers and chill. Serves: 10.
Mix and bake at 350° for 35 to 40 minutes. When cool, frost with cream cheese icing.
Sift dry ingredients together twice. Using two knives, cut shortening into flour mixture until well mixed. Add buttermilk; stir well. Drop level tablespoonfuls of dough onto greased cookie sheet. Place a pat of butter on each biscuit. Bake 10 minutes at 425°. Yields 26 biscuits.
Mix all ingredients as you would for regular cornbread. Pour into greased pans, will make a large amount. Don't get it too thick or it will not get done in the center. Bake at 400° until brown.
Place beans, tomato juice, onion, garlic, cumin and cayenne pepper in a food processor or blender and puree. Serve with crackers or vegetable sticks. Yields 8 servings (1/4 cup each).
Pour boiling water (salted) over broccoli. Cover and let stand. Saute celery, onion and butter. Mix all together. Bake at 325° for 40 minutes.
Remove any bones or skin from breasts. Rinse, pat dry and arrange chicken in 2-quart shallow casserole dish. Place slices of cheese over chicken. Stir soup and wine together and pour over. Coarsely crush stuffing mix and sprinkle over and evenly drizzle on butter. Sprinkle top generously with paprika. Bake uncovered at 350° for 45 to 55 minutes. A rich cheese sauce forms while baking. Serve with rice if desired.
Finely chop 1 cup peaches and set aside. In blender, combine remaining peaches, butter, eggs, syrup and lemon juice. Blend until smooth. Stir dry ingredients together. Add egg mixture and stir until moist. Fold in reserved peaches and nuts.
Cut green chilies in half. Divide Jack cheese strips evenly among chile strips arranged in bottom of greased shallow pan. Beat eggs until thick and foamy, add milk, flour and baking powder, beat until as smooth as possible. Pour batter over chilies and cheese strips, sprinkle with sharp Cheddar and bake, uncovered, at 375° for about 30 minutes or until set. Garnish with mild salsa over top and sliced olives, if desired. Yields 4 to 6 servings.
Fry bacon. Drain some juice from the pork and beans. Mix together all ingredients, except the bacon. Crumble the bacon on top. Bake in a covered casserole dish at 350° for 1 hour. Serves 8 to 10.
Strain drippings and measure. Add white wine and bring to boil. Serve with ham. Makes 12 servings.
Place tomatoes in salt brine for 2 hours. Drain and rinse. Cook tomatoes and raisins with sugar, vinegar, cloves and cinnamon until thick. This will keep without sealing. Serve with cold roast beef or pork.
Cream butter and sugar. Add eggs, one at a time, beating after each. Mix flour and dry ingredients, then add alternately with milk to creamed mixture. Stir in flavoring. Bake in 4 layers at 375° until done.
Remove mandarin and lemon peels, lay peel flat, cut off as much of the white part of the peel as possible, discard white. Slice the peel into very thin slices. Cover with 1 1/2 cups water, bring to a boil and simmer for 20 minutes. Chop the fruit pulp and discard any seeds and membrane. Add pulp to undrained peel and simmer for 10 minutes. Measure 3 cups of the fruit into a kettle and mix in sugar. Follow procedure on pectin container for the rest of the processing. Skim foam off top and ladle into hot, sterilized glasses, seal. Makes seven 8 ounce glasses.
Place in layers in large flat dish in order given. Place bacon on top. Cover and store in refrigerator overnight. Spoon out servings. Do not toss. Will keep in refrigerator 2 or 3 days. Serves 8 to 10.
Melt morsels over hot water and set aside to cool. Sift together flour, baking powder and salt; set aside. Blend shortening and sugar. Beat in egg yolks, 1 at a time, with vanilla and melted chocolate. Stir in flour mixture alternately with milk. Beat egg whites until stiff, but not dry. Fold into batter. Pour into 2 (9-inch) cake pans. Bake 50 to 55 minutes at around 350°. This cake will come out in 40 minutes. Ice with your favorite homemade chocolate icing.
Combine apples and sugar; set aside. Beat eggs; beat in oil and vanilla. Sift together all dry ingredients. Stir dry ingredients into egg mixture, alternating with apple mixture. Stir in nuts. Pour batter into greased Bundt pan or oblong pan. Bake at 350° for 60 minutes.
Cook the flour, sugar, vinegar, egg and pineapple until thick (like pudding). Cool and refrigerate overnight.
Mix together eggs, oil, sugar and vanilla. Add nuts, flour, soda, salt and cinnamon. Mix well. Hand stir in the apples. Pour in 13 x 9-inch cake tin (greased and floured). Bake for 45 minutes at 325°.
Grease and flour 9 X 13 pan. Mix chopped pecans and coconut and put in bottom of pan. Mix cake mix according to package directions and pour over pecans and coconut. Cream margarine and cream cheese. Add powdered sugar and mix well. Drop by spoonfuls onto cake mixture in pan. Bake at 350 degrees for 45 minutes.
Beat eggs, add sugar, cream and vanilla. Add dry ingredients and stir only to blend. Put in greased pan. Bake in 350° oven 30 minutes. This is very good to use for strawberry short cake.
Preheat broiler. In food processor, process meat until coarsely chopped, about 1 minute. Transfer to medium bowl. Stir in remaining ingredients. Shape mixture into 4 patties and place on nonstick baking sheet. Broil the patties 4 inches from the heat for 6 to 8 minutes on each side until crisp and golden.
Sift together flour, sugar, baking soda and salt. Melt and bring to a boil butter, buttermilk and cocoa. Mix together coke, eggs and vanilla. Pour melted cocoa mixture over flour mixture, then add coke mixture. Pour into sheet cake pan and bake at 400 degrees for 15 minutes. Frost while cake is still warm.
In a medium bowl, add cornmeal mix, egg, onion, corn, salt and sugar. Add buttermilk until mixture is thickened. Let sit for 5 minutes and stir again. Mixture should hold together when formed into balls or shaped into "hush puppies" with 2 teaspoons. Drop into hot grease. Hush puppies will float. Turn when browned on underside. Drain on paper towels. Serve hot.
Brown beef, onion and green pepper in a large skillet. Mix chili powder and water; pour over meat mixture. Simmer 5 to 10 minutes. Add cheese, beans with juice, salt and pepper. Simmer until cheese melts being careful not to let scorch.
Combine first 3 ingredients; mix well and set aside. In second bowl, combine flour, sugar and baking powder. Combine well. In smaller bowl, mix the eggs, oil, vanilla and juice. Combine wet and dry ingredients. Fold in apple mixture. Bake in ungreased tube pan for 1 hour and 10 minutes at 350°. Let the cake stand before removing from pan. If necessary, dust with powdered sugar of "drizzle" thinned icing over the top before serving.
Mix ingredients together. Bake in preheated oven at 350° for 1 hour. Makes 2 loaf pans.
Arrange ribs in shallow baking dish or pan. Combine soy sauce, teriyaki sauce and liquid from pineapple chunks. Reserve chunks. Add garlic. Drizzle half sauce over marinade ribs. Prebake ribs at 350° for about 30 minutes; turn over 15 to 20 minutes baking, basting with sauce in pan. Pour juices from pan into remaining sauce marinade. Place pan with ribs on rack. Baste ribs with sauce. Sprinkle with pepper and ginger. Broil for about 15 minutes, basting with sauce and turning ribs from time to time, until they are glazed and tendered. Add pineapple chunks and broil another 5 minutes. Steam or boil pea pods just until tender-crisp, about 3 minutes, and serve.
Mix dry ingredients and set aside. Mix oil, sugar, eggs, beating after each addition. Add dry ingredients, mix well. Blend in carrots, pineapple, nuts and raisins. Grease and flour 9x13x2-inch pan. Bake at 350° for 55 min.
Crumble English muffins and set aside. Drain and chop pears into small pieces and place in 9-inch or 10-inch pie plate sprayed with Pam. In processor or blender, mix lemon juice, eggs and sugar. Add milk and mix, then add English muffin crumbs. Pour over pears. Bake at 350° for 55 minutes to 1 hour. Cool and place on plate. In pan, melt margarine and add brown sugar and cream. Bring to boil 4 to 5 minutes. Turn fire off and add vanilla. To serve, spread Cool Whip on top and pour sauce over.
Combine soup, milk and pepper. In casserole dish arrange alternate layers of potatoes, onion, soup and cheese. Sprinkle with paprika. Cover and bake for 30 minutes at 350°.
Place a slice of cheese between two slices of bread and spread the sauce over the cheese. Cook it like you would a grilled cheese sandwich.
Preheat oven to 425°. Coat bottom of cookie sheet with 1 tablespoon olive oil. Set aside. Wash potatoes but do not peel! Cut in 1/4-inch chunks (steak fry size). Mix with remaining ingredients and spread out on a cookie sheet. Cook until brown and crisp.
Pour milk in large bowl. Add pudding mixes. Beat with whisk 30 seconds. Add lemonade. Beat 30 seconds more (mixture will be thick). Stir in whipped topping. Spoon into baked crust. Refrigerate 4 hours or until set. Garnish with lemon slices, if desired. Store leftover pie in refrigerator.
Melt butter in 4-quart Dutch oven. Add apples and onions; saute slightly. Add finely shredded cabbage, red wine, cloves, sugar and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.
Beat margarine and sugar until light and fluffy. Add flour and vanilla gradually. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Sprinkle with powdered sugar. These cookies store well. Can be baked 2 or 3 days ahead.
Cut oleo into 3/4 cup flour, then add rest of the flour, salt and baking powder. Stir in milk. Dough should be stiff enough to pull away from the sides into a ball. Place on a floured surface and knead at least 10 times. Roll or pat to 1/2-inch thickness and cut with a biscuit cutter or 2-inch round glass. Place on an ungreased cookie sheet and bake for 10 to 12 minutes at 450°.
Cut chicken up and boil in pan until done. (You may add poultry seasoning to the water while cooking for better flavor.) Let chicken cool, then remove skin and remove from bone. Shred chicken to desired size. Start to layer the crock-pot with tortillas, then chicken and cheese. Add a little sauce on top. Continue to layer until all ingredients are gone. Make sure you finish top layer with cheese. Pour excess sauce on top. Turn crock-pot to high; cook until cheese is melted and simmering. Cooking time: approximately 2 1/2 hours. Serves 6 to 8 people.
Drain pineapple, reserving juice. Melt butter in 13 x 9-inch baking dish. Sprinkle with brown sugar, nuts, coconut and cherries. Top with pineapple. Add water to juice to measure specified liquid on cake mix box. Prepare as directed on package. Spread evenly over fruit mixture. Bake at 350° for 35 to 40 minutes or until test done. Cool 5 minutes; invert onto large serving dish.
Combine first 4 ingredients in saucepan until blended. Remove from heat. Stir in remaining ingredients. Drop by spoonfuls onto waxed paper. Makes 30 cookies.
Mix together all ingredients, except cake. Refrigerate until semi-set. Then tear cake into little chunks. Using part of cake chunks, make a layer of cake in bottom of 9 x 13-inch cake pan. Spoon half of mixture (gelatin) over cake. Repeat with cake and mixture until all is gone.
Bake at 400° until brown. Makes 2 servings. Per serving: 1 br, 1/2 m, 1 1/2 f, 15 opt. cal.
Cook bacon in frying pan until crisp. Remove and reserve. Add butter, onions, celery and green pepper to grease in pan; saute until tender. Transfer to a large pot, along with the fried bacon. Add all other ingredients, except the shrimp, saltines and sherry. Cook slowly for 1 1/2 hours, until mixture thickens. Add shrimp and cook until done. If using raw shrimp, cook about 10 to 15 minutes. If using frozen shrimp, precook, following package directions. Add crushed saltines and sherry. Serves 8 to 10 generously.
Mix all ingredients, except French bread, well by hand. Slice bread in half lengthwise. Remove some bread from middle and spread with butter. Put filling in middle of both halves of bread. Put together. Wrap tightly with Saran Wrap and foil. Refrigerate overnight. Slice to serve.
Cook hamburger until all redness is gone. Slice potatoes and onion thin and place in a greased casserole dish. Add hamburger and seasonings. Spoon out Cheddar cheese soup, covering the hamburger. Add water, cover and cook 50 minutes at 325°.
Cook broccoli following package directions. Melt butter. Add crushed Ritz crackers; mix well. Set aside. Mix broccoli, shredded cheese, soup and beaten eggs. Spray casserole dish with Pam. Pour broccoli mixture into dish and top with crushed crackers. Place dish in pan of water and cook for 1 hour on 300°.
Combine all ingredients, except cheese and chips. Pile lightly into a casserole. Sprinkle with cheese and chips. Bake at 350° for 30 minutes.
Beat and cook together first 5 ingredients until soft ball forms in cold water. Set aside to cool. Stir well until light in color. Add vanilla and pecans. Turn on buttered plates and cut while warm.
Heat water and peas to boiling in a Dutch oven; boil 2 minutes. Remove from heat and let stand 1 hour.
Coat fresh drained blueberries with powdered sugar. Place in baked pie shell. Mix together remaining ingredients. Cook until thick and pour over pie.
Preheat oven to temperature designated on tube of crescent rolls. Line bottom of 9 x 13 inch baking dish with one tube of crescent rolls and place in oven for 5 minutes. While this is baking, place hamburger in frying pan and cook until brown, then drain. Add taco seasoning according to the package directions. Add jar of salsa con queso to hamburger and stir. Layer evenly over top of crescent rolls. Open second tube of crescent rolls and layer over hamburger. Place in oven until crescent top is golden brown (around 15 minutes).
Cook hamburger and combine with package of taco seasoning mix. Set aside. Toss together the lettuce, onion, tomatoes, cheddar cheese, and kidney beans. Add the hamburger mixture. Just before serving, add nacho chips and Catalina dressing. Mix well.
Cook onion and bell pepper in 2 tablespoons margarine for about 5 minutes. Add flour, paprika, mustard, salt and milk. Heat until bubbly. Remove from heat and stir in corn and egg. Pour in a 1-quart casserole, mixing in the Cheddar cheese. Mix the bread crumbs in the 1 tablespoon margarine and place on top of corn mixture. Bake at 350° for 40 minutes.