HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place beets, onion and red pepper in saucepan. Add salt, horseradish, vinegar and sugar. Cook 20 to 25 minutes. Put at once into sterilized hot jars and seal immediately.
In a large saucepan, combine lentils, parsley, water, salt and bay leaf. Simmer until tender (1 hour). Cut bacon into cubes and cook crisp. Remove; drain off all but 2 tablespoons of drippings or use 2 tablespoons of oil. Saute celery, onion and garlic until tender. Stir in flour and tomatoes and heat to boiling. Drain lentils (if needed) and discard bay leaf. Cut sausages into bite size pieces and add to mixture with lentils and bacon. Simmer 15 minutes to blend flavors.
Dissolve yeast in warm water in bowl. Beat eggs. Add salt, sugar and shortening. Mix well. Fold in flour. Mix and knead. Let rise until double in size. Shape into rolls. Place on greased pan. Bake at 400° until golden brown on top. Makes 12 to 15 rolls.
In a large bowl, stir together soup and mayo until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Cover and refrigerate. Makes 5 cups.
Mix sugar, Jell-O, cornstarch and food coloring with 1 cup boiling water. Boil a few seconds, until thickened; let cool. Place whole strawberries on baked pie shell. Pour cooked mixture over berries and place in refrigerator 3 to 4 hours.
Combine broth, onion, potatoes and dill in saucepan. Bring to a boil. Cover and simmer for 10 minutes. Blend mixture in blender or food processor until smooth. In a saucepan, melt margarine. Blend in flour, salt and pepper. Add the milk. Cook and stir until mixture is thickened and bubbly. Stir in the blended potato mixture. Cook and stir until soup is heated through. Makes 3 or 4 servings.
Brown celery in butter. Add shrimp and cook until shrimp have turned pink. Add rice and soy sauce. Mix thoroughly (do not add salt) and cook for about 5 minutes stirring every few minutes. Serve.
Heat oven to 350°. In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoonful (use measuring spoon) of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 8 minutes. Cookies will be soft and appear shiny, but become firm as they cool. Do not overbake. Remove from cookie sheets; cool.
Saute onions in butter. Blend in flour. Add water. Stir in salt, Cheez Whiz and broccoli. Add well beaten eggs. Bake 40 minutes at 325°.
Let cream cheese soften. Mix in green onions, olives and ham. Work mixture well and roll in bacon bits and you can put pecans on it if you want to. Chill and enjoy with crackers. This is good made the day before.
Mix all dry ingredients together. Cream the butter or shortening; gradually add brown sugar and beat well until light and fluffy. Add beaten egg and blend well. Add the dry ingredients alternately with the banana pulp, a little at a time, beating after each addition only until smooth. Pour half the batter into a greased or lined 8-inch square cake pan. Melt chocolate chips in a saucepan and spread over batter. Cover with remaining batter and bake at 350° for 40 to 50 minutes. Cool 10 minutes before removing from pan. Frost with Butter Frosting.
Beat eggs; add all other ingredients and mix. Bake in buttered dish in a slow to moderate oven at 350° until firm, about 35 minutes.
Mix pudding with milk; stir until thickened and add Cool Whip. Line a 13 x 9-inch pan with graham crackers. Spread half of the pudding mixture on top. Then put another layer of graham crackers to cover pudding and put the other half of pudding mixture on top. Top that with another layer of graham crackers and spread softened chocolate frosting on top. Refrigerate.
Combine flour, walnuts and brown sugar in bowl. Cut in butter or margarine until particles are fine. Press into bottom of greased 8 x 12 x 2-inch baking dish. Bake at 400° for 12 to 15 minutes until golden brown. Cool.
Melt oleo in pan. Add in layers, all other ingredients in order. Do not mix. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350 degrees. Grease a bundt pan. Place orange marmalade around pan (use more if you'd like). Sprinkle with nuts. Combine brown sugar and cinnamon. Separate biscuits. Dip in melted butter then in sugar mixture. Stand biscuits on edge in pan spacing evenly. Sprinkle with remaining sugar and melted butter. Bake at 350 degrees for 30-40 minutes until brown. Cool 5 minutes and then invert on serving plate. A tube pan may be used instead of a bundt pan.
Mix flour, cocoa and sugar well. Add milk gradually. Add beaten egg yolks. Cook in double boiler until thick. Pour in unbaked pie shell. Bake until pie shell is brown. Beat egg whites; spread on pie. Brown meringue.
Mix ingredients together and put in 9-inch baked pie crust, cooled. Cover with whipped topping.
Cut round steak into narrow 2-inch strips. Slice onion and then cut slices in half. Brown round steak and onion with garlic. When browned, add just enough water to cover meat (approximately 1 1/2 to 2 cups). Cover and simmer for 2 hours, checking occasionally to make sure it has enough water. Add cream of mushroom soup and stir until smooth. Add sour cream and again stir until smooth. Serve over cooked egg noodles. If desired, you may add a large can of sliced mushrooms to the stroganoff.
Cook cauliflower in chicken broth. Add other ingredients and simmer for 10 minutes. Fast and scrumptious.
Combine soup, vinegar, brown sugar, soy sauce, ginger and garlic powder. In 3-quart oblong baking dish, arrange chicken. Bake at 375° for 30 minutes. Spoon off fat. Spoon soup mixture over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear. Sift sauce; serve with rice if desired. (Skin can be removed from chicken before baking.) Makes 4 servings.
Combine chicken, celery, green pepper, pimento, water chestnuts and rice in bowl; toss lightly to mix. Spoon into buttered 3-quart baking dish. Combine soup, mayonnaise, onion, lemon juice and Worcestershire sauce in bowl; mix well. Add 1/3 of the soup mixture to chicken mixture; mix well. Spoon remaining soup mixture over top. Bake at 350° for 45 minutes or until bubbly. Yield: 12 servings.
Scrub potatoes well and cut into strips. Combine oil, salt and pepper (may add optional ingredients) into a plastic bag. Add potatoes and shake to coat. Spread strips on 2 cookie sheets in a single layer. Bake at 400° for 20 to 30 minutes until golden brown and tender. Stir once.
Brown pork chops. Place rice in a 9 x 12-inch pan. Place pork chops on top of rice. Pour bouillon over chops. Bake at 320° for 45 minutes.
Mix and press on cookie sheet (one with the edging). Prick top of the ground chuck and bake at 400° for 10 minutes. Reduce heat to 350°. Continue for 5 to 10 minutes. Cut into squares and put on rolls.
Heat vegetable oil in large skillet. Add meat, onion and garlic (minced). Cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/4 cups water. Cover and simmer 2 to 2 1/2 hours.
Preheat oven to 350°. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in vanilla, chocolate morsels and pecans into beaten egg whites. Drop by teaspoonfuls onto aluminum foil-lined cookie sheets. Place in oven and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove from aluminum foil. Yields about 3 dozen.
Partially cook bacon. Drain; reserve 2 tablespoons drippings. Set bacon aside. Cook onion and garlic in drippings until tender, but not browned. In bowl, combine egg and tomato sauce; stir in breadcrumbs, mushrooms and onion. Mix parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add meat; mix well. Divide into 4 parts. Place 2 strips bacon side by side on waxed paper. Cut slice in half crosswise. Place 2 1/2 slices at one end of bacon slices, overlapping slightly. Pat 1/4 of meat mixture evenly over bacon; roll up jellyroll style, starting at narrow end. Place rolls, seam side down, on rack in 12 x 7 x 2-inch baking dish. Repeat with remaining bacon and meat. Bake in oven about 40 minutes for medium doneness.
Cube bacon and fry crisp. Add vinegar and water. Thicken with flour and sugar mixed. Add potatoes and onions. Heat slowly. Salt and pepper to taste.
Cook and drain broccoli, put into 1 1/2-quart casserole dish. Top with chicken that has been removed from the bones. Mix the mayonnaise, both soups, evaporated milk, lemon juice, cheese and curry powder. Pour this over the chicken and broccoli. Mix stuffing mix with margarine (melted) and sprinkle this on top of the casserole. Bake at 350° for 30 minutes.
Blend first 3 ingredients. Stir in milk and bananas. Sift and add dry ingredients. Add nuts. Put in greased loaf pan; let stand 20 minutes before baking. Bake 1 hour.
Saute onions in butter until transparent. Add clams with juice and crushed crackers. Bake 30 minutes at 350°. Serve hot with crackers.
Fry ground beef and drain. Boil squash until tender. Don't overcook. Drain. Simmer bell pepper and onion until tender. Layer in order listed in large baking dish the ground beef, soup, squash, onion, pepper, sour cream and shredded cheese. Mix butter and crackers and put on top. Bake at 350° until bubbles.
Bring water to a boil in a medium saucepan. Add broccoli. Cover, reduce heat and simmer 5 minutes. Remove from heat and set aside. Saute onion in butter in a Dutch oven over low heat about 10 minutes or until tender. Add flour, stirring until smooth; cook 1 minute, stirring constantly. Gradually add milk and bouillon cubes. Cook over medium heat, stirring constantly until mixture is thickened. Add broccoli, cooking water and pepper. Simmer 20 to 30 minutes, stirring occasionally. Yields 9 cups.
Prepare German chocolate cake mix according to directions on box. Put 1/2 batter in greased 9 x 13-inch pan. Bake at 350° for 15 minutes. In small saucepan, melt caramels, oleo and evaporated milk. Heat until melted. Pour on cake. Sprinkle chocolate chip pieces and 1 cup pecans evenly over caramel mixture. Pour remaining batter on top. Sprinkle remaining pecans on top. Bake at 350° for 20 to 25 minutes.
Mix cake mix, eggs and butter; this will be very thick. Cream together cream cheese, powdered sugar and eggs. Add to cake mixture; fold in pecan pieces. Bake at 350° for 30 to 35 minutes.
In a double boiler melt the butter. Add flour and stir until smooth. Add milk and stir until smooth and slightly thick. Add Rotel and cubed Velveeta; stir until melted. Add spices or picante and heat through.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost, if desired. Cut into squares. Makes 16 brownies.
Press dough over a large cookie sheet, sealing edges. Bake at 375° for 7 minutes or until golden. Cool.
Peel and grate pears. Beat oil, eggs, sugar and vanilla. Combine dry ingredients; mix well with creamed mixture. Add pears and pecans; stir by hand. Pour into a 9 x 13-inch pan. Bake for 55 to 60 minutes. If using 2 loaf pans, bake for 45 to 50 minutes. Bake a Bundt pan for 60 minutes and a tube pan for 1 hour and 15 minutes. Serve warm or cold with whipped cream, sprinkled with nutmeg or ice cream.
Put 2 cups of sugar in frying pan, then add milk. Pan should be on medium heat. Add vanilla flavoring. Heat and stir until it comes to a low boil. Put a drip in a cup of cold water. If it forms a hard ball in the water, then it's ready to add peanut butter slowly. Could use from 3/4 to 1 cup. Then add margarine. On low heat, stir until cloudy. Then put in an 8 x 10-inch container.
Mix cucumbers, onions and salt; let stand for 1 or 2 hours. Rinse and drain well. Let stand for 5 hours longer. Drain, but do not rinse. Boil vinegar, water, sugar and spices for 3 minutes. Add cucumbers and onions and simmer 10 to 20 minutes (do not boil). Pack into jars and seal at once.
In large (8-quart) pan, mix sugar, syrup, soda and water. Boil until mixture bubbles freely. Then place the thermometer in, and don't let it touch the bottom of the pan. Next add the whipping cream slowly all around in the pan (don't pour it all in one place). Let this boil to the hard boil stage (260°). Do not stir. Pour out onto marble slab or heavily buttered cold platter. When cool enough to handle, pull until creamy white and holds its shape (about 20 minutes). Cut with scissors and put in dish to cream. Be sure to butter your hands and remove all rings.
Sprinkle chicken breasts lightly with salt, paprika and garlic powder. Cook rice and after cooking add almonds. Place stuffing in the center of each chicken breast. Roll and secure with toothpicks or skewers. Roll stuffed breast lightly with flour. Melt butter in pan you will cook breasts in. Roll stuffed breasts in butter. Bake in 325° oven for 1 hour and 15 minutes. Baste with Cherry Glaze 2 or 3 times during last 45 minutes of baking.
Cook rice according to package directions. Reserve. Slice and fry sausage in skillet. Coarsely crumble sausage. Remove sausage from drippings. In drippings, add onion and celery and saute. Add mushrooms, almonds, water chestnuts, soup, water, cooked rice and sausage. Mix and bake covered 45 minutes at 1 hour at 350°.
Cut up unpeeled squash. Cook until tender; drain and mash. Add margarine and mix well. Add all other ingredients. Mix well. Pour into casserole dish and bake at 350° for 30 to 40 minutes or until golden brown.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt. Gradually beat into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet. Makes 6 dozen (2 1/2-inch) cookies.
Saute onion in butter for several minutes. Remove from heat, blend in flour gradually. Add broth, milk, and pepper stirring until smooth. Add broccoli and Velveeta. Cook on medium heat 7-9 minutes or until soup is slightly thickened.
Mix all ingredients except powdered sugar. Form into balls and roll in powdered sugar. Place in an airtight container.
Prepare cake mix as directed on box. Add 1 1/2 cups crushed Oreo cookies and bake as directed in 2 round pans. Let cakes cool, then cut in half to make 4 layers. Whip the cream with 3 tablespoons sugar and fold in 1 1/2 cups Oreos and spread between layers. Keep refrigerated.
Layer in bowl in order. Top with Miracle Whip (approximately 1 to 1 1/2-inches thick). Sprinkle about 1/2 cup sugar on top. Cover with Saran Wrap. Refrigerate for 24 hours.
Take a 9 x 13-inch pan. Layer cherry pie filling, crushed pineapple and cake mix. Slice butter and layer on top of cake mix. Sprinkle nuts on top. Bake at 325° for 1 hour or until brown on top.
Place 1/2 of the raw sliced potatoes in the bottom of a casserole dish. Next, place sliced onions, place hamburg evenly over these 2 ingredients. Put other half of potatoes on top. Pour tomato soup evenly over top. Place 2 or 3 pats of butter, salt and pepper to taste over. Bake at 350° for approximately 1 1/2 to 2 hours.
Cook tomatoes with salt for 30 minutes. Skim off sediments. Chop garlic, onions and peppers in processor (not too fine). Add to tomatoes at the end of 30 minutes. Cook another 30 minutes. Ready to can.
Combine sugar, flour and nutmeg; cut in margarine until mixture resembles coarse crumbs. Add nuts. Arrange yams and peaches in a 1 1/2-quart casserole; sprinkle with sugar mixture. Bake at 350° for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned. Makes 6 servings.
Cook mixed vegetables until tender-crisp and then drain. Add rest of ingredients. Mix well and refrigerate. Better if made 1 day before using.
Melt 4 tablespoons margarine and stir in flour, salt and pepper to make smooth paste. Drain liquid from asparagus and add enough milk to make 2 cups. Stir liquid into flour paste and cook slowly, stirring constantly until thickened. Remove from heat and stir in pimentos, parsley and almonds. Cover bottom of 1 1/2-quart casserole with half of asparagus (reserve 6 or 7 tips for garnish), eggs and cheese; repeat and cover with cracker crumbs. Garnish with asparagus tips. Melt remaining butter and pour over top. Bake at 425° for 20 minutes. Makes 6 servings.
Preheat oven to 350°. In a large bowl, mix together all ingredients. Pour into pie shell. Bake for 35 to 40 minutes. Can be served warm, at room temperature, or cold.
Mix the dressing, preserves and soup mix together. Pour over cut up chicken and bake at 350° for 1 1/4 hours, uncovered. Sauce good over rice.
Boil squash until tender, drain and season to taste. Pour into a lightly greased 9 x 13-inch casserole dish. Prepare cornbread according to box directions and mix in with squash. Bake at 350° until lightly browned.
Mix all but last ingredient and place in a casserole. Top with bacon. Bake for one hour in a 325° oven.
Bake at 350° for 1 hour (in lightly greased floured pan). Turn oven down to 300° and bake 20 minutes more. When bread is taken from oven, rub top with butter.
Combine all ingredients, folding in mayonnaise last. Place mixture in pie plate and sprinkle with a little extra cheese. Bake at 350° for 20 minutes. (We usually microwave for about 5 minutes.)
Combine all ingredients except potato chips. Spoon into a greased 2-quart casserole. Top with potato chips and bake at 350° for 30 minutes. Yields 6 servings.
Mix together the sugar, butter and water in saucepan; bring to a boil. Add chocolate chips and vanilla. Put mixture in a large bowl. Beat in eggs, one at a time. In another bowl, combine flour, baking soda and salt; add to chocolate mixture. Blend in chopped nuts. Bake at 350° for 50 minutes, or until done, in a greased pan.
Beat eggs, vanilla and oil together. Sift flour, sugar, soda and salt. Add to egg mixture. Add apples and nuts. Mix well. Bake in 3 layers at 325° for 40 minutes.
Mix and bake at 350° to 400° for 45 to 60 minutes.
Mix and bring to a boil. Drop in 25 Ritz crackers and boil 5 minutes. Pour in unbaked pie shell; add top crust. Dot with butter and bake in a 325° oven until done.
Mix cake mix, butter and 1 egg. Press into 9 x 13 x 2-inch pan. Blend cream cheese and 2 eggs until soupy; add powdered sugar. Pour over cake mixture. Bake at 350° for 30 to 35 minutes or until top is a golden brown. When cool, dust top with powdered sugar.
Dust chicken pieces with flour and saute in butter until tender and light brown. Add chicken broth, rosemary, mushrooms and wine. Turn into casserole pan and bake about 30 minutes, uncovered, at 350°.
Mix together cheese, mayonnaise and bacon bits. Spoon onto Lender's bagelettes (found in frozen food case) and bake until cheese is melted. Serve hot. These may be made ahead and frozen before baking.
Mix flour, sugar, baking powder, salt, baking soda, cinnamon, ginger and nutmeg in a large bowl. Combine carrots, oil, pineapple, eggs and water. Stir into dry ingredients and mix until smooth. Stir in walnuts and raisins.
Saute onion, beef and all other ingredients, except cottage cheese, egg, parsley, Parmesan cheese and mushrooms. Simmer about 15 minutes. Cook shells as directed; cool. Fill shells with cheese mixture: cottage cheese, egg, Parmesan cheese and parsley. Place sauce in 2-quart baking dish. Add stuffed shells. Bake for 30 minutes at 300°. Serves 6.
Drain sweet potatoes and slice into mixing bowl. Add pineapple without draining and salt. Stir to mix. Pour into buttered casserole. Cover top with bits of butter, then with marshmallows. Bake at 300° until marshmallows are browned.
Brown sausage; drain. Add potatoes and tomatoes; cook over medium heat 5 minutes. Top with cheese. Beat eggs and 2 tablespoons water. Pour over ingredients in skillet; cover and reduce heat to low. Cook 10 to 12 minutes or until egg mixture is set in center and cheese is melted. Uncover; let stand 5 minutes before cutting into wedges.
Mix the first 4 ingredients. Simmer 15 to 20 minutes. Add the franks or the hot dogs (cut into quarters) and simmer until heated. Keep warm in a chafing dish or crockette. Great appetizer!
Melt milk chocolate chips and shortening over hot water, stirring until mixture is smooth. Pour 1/2 of melted chocolate into an 8-inch square pan. Spread evenly. Refrigerate until firm (about 15 minutes). Combine caramels, butter and water and melt. Stir until mixture is smooth. Stir in peanuts. Pour into chocolate pan. Spread evenly. Refrigerate until tacky (about 15 minutes). Top with remaining melted chocolate and spread evenly. Return to refrigerator and chill until firm (about 1 hour). Cut into squares and refrigerate until ready to serve.
Mix together the first 5 ingredients. Add water and vanilla. Beat until fluffy. Bake at 350 degrees for 20-25 minutes.
Grease 9 x 12-inch baking pan. Spread coconut on bottom and spread pecans on top of coconut. Mix cake mix in bowl according to directions on box. Pour over coconut and pecan mixture. Combine oleo, cream cheese and powdered sugar. Spoon on top of batter. Bake 45 minutes at 350°. Let cool for 15 minutes and turn upside down on plate. Cake may crack in the middle.
Blend sugar, flour, eggs, oleo and vanilla. Stir in chips, pecans and coconut. Pour into unbaked pie crust. Bake at 350° for 30 to 35 minutes.
Thoroughly combine pumpkin, sugar, salt and spices. Add beaten eggs and milks. Blend. Pour into 9-inch pastry-lined pie pans. Bake in a very hot oven (450°) for 10 minutes and then in a slow oven (325°) for 55 minutes or until mixture doesn't adhere to knife.
In a saucepan melt butter or margarine. Add brown sugar and water. Stirring constantly, heat to boiling. Add drained, cooked carrots and simmer 5 minutes or until carrots are tender. Makes 4 to 5 servings.
Mix together cabbage, sugar, onion, green pepper, salt and pepper and set aside. Mix vinegar, oil, celery seed and mustard together and boil for 5 minutes. Pour over cabbage mixture and do not stir! Let stand refrigerated overnight, remove and stir well. Stays fresh for 8 to 10 days.
Cream the shortening and sugar. Add eggs, one at a time. Add milk and flour alternately. Put in greased and floured tube pan. Bake in a 325° oven for 1 hour and 15 minutes without opening oven door. This makes a very large cake.
Heat 3 cups cooking oil in frying pan to 350°. Mix milk and eggs. Blend dry ingredients together; add to milk-egg mixture. Using a funnel or measuring cup with a fine spout, dribble batter into hot oil. Fry until a light golden color, then turn over and brown other side. Do not overcook. Drain on paper towels. While warm, sprinkle with powdered sugar or sugar and cinnamon mixture.
Cream margarine and sugar together in bowl. Add eggs and bananas, mixing well. Sift flour and soda together into batter, blending thoroughly. Stir in remaining ingredients. Pour into loaf pan. Bake at 350° for 50 minutes.
Cook shells per package directions. Drain. Cool in single layer on waxed paper or aluminum foil. In a large bowl, combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons of cheese mixture. Spread a thin layer of sauce on bottom of rectangular pan (13 x 9 x 2-inch). Place filled shells, open side down, in single layer in pan. Cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake at 350° for about 35 minutes, or until hot and bubbly. Fills about 36 shells. Makes 10 to 12 servings.