HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in butter in large saucepan until vegetables are tender. Stir in flour. Gradually add 2 1/2 cups water. Add bouillon cubes, ketchup, bay leaf and seasoned salt. Heat to boiling, reduce heat and boil gently 5 minutes, stirring occasionally. Add crabmeat and juice and white fish. Stir to break up crabmeat. Boil gently for 5 minutes. Remove from heat. Discard bay leaf. Dissolve dry nonfat milk in remaining 1 1/2 cups water. Stir into soup. Reheat to serving temperature. Garnish with parsley sprigs.
Preheat oven to 400°. Mix sugar, flour, salt and soda in a large mixing bowl. Heat margarine, water, cocoa and shortening to boiling. Pour over flour mixture. (May mix by hand or mixer.) Add the well beaten eggs, buttermilk and the teaspoon vanilla. Mix well. (Batter is thin.) Bake 20 minutes in a greased 11 x 15 x 1-inch pan. Let cake cool.
Saute onion and celery in butter. Mix chicken, celery, onion, nuts, rice, chicken soup, salt, pepper and lemon juice. Mix mayonnaise with water and add to chicken mixture. Gently stir in eggs. Turn into a greased 9-inch square pan. Top with potato chips. Bake at 450° for 15 minutes or until bubbly.
In small bowl, combine oats and boiling water. Let stand 20 minutes. In medium bowl, combine flour, cinnamon, baking soda and 1/2 teaspoon salt. In large bowl, beat shortening, sugar and 1 cup brown sugar with electric mixer until combined. Beat in eggs. Beat in oatmeal mixture.
Melt butter over low heat. Stir in flour and slowly add milk to make a white sauce. Add seasoning. Fold sauce into crab meat and spoon into individual greased shells or into casserole. Bake at 400° for about 20 to 30 minutes or until lightly browned.
Cream margarine and peanut butter. Add remaining ingredients in the order listed, blending well after each one. Measure 1/8 cup dough for each cookie. Drop on a greased cookie sheet and flatten with palm of hand, leaving ample room around each. Bake at 350° for 10 to 12 minutes. Then hide them from Dad and friends. Recipe may be halved.
Mix together meat and onion. Dash enough Worcestershire sauce, garlic powder, black pepper, lemon pepper and onion salt on top to cover meat; let sit for about 1 hour to marinate and then cook until meatballs are done.
Mix soups, water and rice in small roaster. Lay pieces of chicken, skin side up, on mixture. Salt and pepper to taste. Cover pan tightly. Bake at 325° for 1 1/2 hours. Remove cover and bake at 450° for 20 minutes
Drain all vegetables and mix together into large casserole dish. Add soups, cheese, onion, pepper, sour cream and water to vegetables.
Beat eggs. Add oil and sugar; mix well. Add flour, dry jello, coconut and lemon extract. Mix well. Mix chopped peaches by hand. Bake in tube or loaf pans that have been greased and floured. Bake at 300° until a toothpick comes out clean. This bread freezes well.
Combine all ingredients in heatproof microwavable bowl. Serve with tortilla strips or Doritos.
Mix sugar, butter, egg yolks and vanilla in one pan. Cook over medium heat, stirring, until thick (about 12 minutes). Stir in coconut and pecans. Spread in pan and bake 15 to 20 minutes or until done at 350°.
Combine dry cake mix, butter and 1/3 cup evaporated milk together. Add the chopped nuts (optional), stirring by hand. Press 1/2 of cake mixture in 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove and cool.
Drain beets, reserving juice. Dice beets. Add beet juice to vinegar to make 1 cup liquid. Add sugar and salt to liquid. Bring to a boil. Pour over jello, stirring until dissolved. Chill until cool. Add beets, celery and onion. Chill until set. Spread with Miracle Whip to which you have added a tiny bit of horseradish. Also good without the horseradish.
Work like bread dough and let rise until double. Roll out and cut strips. Let rise again. Bake.
Whisk together eggs and whiskey glass of peanut oil until nice and golden yellow. Add flour, a small amount at a time. All flour may not be used in mixing dough, but the rest will be used when rolling out dough. Cut a piece of dough and roll out to be nice and thin. Then make strips (about 1-inch wide) with a ravioli cutter.
Mix together and bake in 6 greased muffin cups for 15 minutes at 400°.
Heat oven to 350°. Rinse chicken and pat dry. Place chicken in jelly roll pan, 15 x 10 x 1-inch. Bake 25 minutes. Measure 1/4 cup pesto; set aside. Spread remaining pesto evenly over chicken. Bake chicken 20 to 30 minutes longer or until chicken is no longer pink when cut into. Mix pasta, tomatoes, zucchini and reserved pesto. Salt and pepper to taste. Serve pasta with chicken.
Pour into broiler pan 2 1/2 cups cold water and gelatine. Let set 5 minutes. In saucepan put Jell-O, sugar and 2 cups hot water. Bring to a boil. Add to gelatine mixture and add 1 cup cold water. Refrigerate and let set. Cut in squares and put in plastic container.
Combine yeast, 1 cup flour and salt in a large bowl; stir well. Set aside.
Saute diced onions in oil. Add chopped meat to brown. Take browned meat from skillet and drain in strainer. Return drained meat to skillet and add tomato sauce and chili powder. Simmer 15 minutes. Put meat into deep Pyrex pie plate.
Cook butter, sugar, water and salt over low heat, stirring constantly until it boils. Cook without stirring to 236° or until a little dropped in cold water forms a soft ball. Add almonds. Continue cooking to 290° (soft crack stage), stirring constantly. Remove from heat. Mixture turns to a deep caramel color. Stir in soda. Turn out onto greased baking sheet to 1/4-inch thickness. Immediately spread with chocolate pieces. Spread chocolate as it melts; sprinkle with pecans.
Cook and drain meat. Add Tabasco to beaten eggs. Sift together flour, salt and baking powder. Blend into eggs. Add meat, cheese and drained spinach. Mix well. Pour into buttered 9 x 13-inch pan. Bake at 400° for 15 minutes. Reduce heat to 350°. Bake 15 minutes.
Cream sugar, butter and flour and mix in the oatmeal. Line bottom and sides of pan with mixture. Fill with the cut apples and sprinkle with cinnamon and sugar and dot with butter. Cover the apples with the remaining mixture. Bake in 350° oven about 30 minutes or until apples are done.
Place Doritos in bottom of casserole dish. Add chicken and sauce; cover with grated cheese. Bake 30 minutes at 350°.
Dissolve cubes and jello in water and cool. Add the Miracle Whip and cream cheese. Beat with blender until smooth. Fold in the rest of ingredients. Refrigerate.
Cream butter and confectioners sugar; stir in 1 tablespoon water and 1 teaspoon vanilla. Add flour and dash of salt; mix well. Stir in chopped dates and chopped walnuts. Roll in 1-inch balls. Place 2 1/2-inches apart on ungreased cookie sheet. Bake in a slow oven (300°) for about 20 minutes, or until cookies are set and not brown. While warm, roll in confectioners sugar. Makes about 2 1/2 dozen.
Melt butter in a 1 1/2 quart casserole. Mix flour, sugar, baking powder, salt and milk. Pour over melted butter. Do not mix. Pour pie filling over mixture. Do not mix. Bake at 350° for 45 to 50 minutes. May use blueberry, apple or peach pie mixture.
Brown hamburg. Cook bacon and onions. Drain. Mix all ingredients except beans. Add beans and mix well. Warm in crock-pot.
Cook sliced squash in salted water until done. Drain and mash. Mix crackers, egg, milk and part of the cheese into the squash. Pepper to taste. Pour into casserole. Slice more of the cheese and place on top. Bake at 350° about 25 minutes. Serves 4 to 6.
Heat oven to 325°. Generously grease and flour bottoms only of 2 baking pans (9 x 5 x 3-inches). Beat all ingredients on low speed, scraping bowl constantly, 1 minute. Beat on medium speed 1 minute. Pour into pans. Bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes; remove from pans. Cool completely before slicing. Store in refrigerator. Makes 2 loaves.
Slice cabbage or cut into chunks. Cook in salted water until barely tender, 7 to 10 minutes. Drain well and place in casserole. Mix soup, milk and cheese; pour over cabbage. Top with buttered crumbs. Bake at 350° for about 20 minutes.
Cook spinach in microwave and mix all ingredients together. Serve with crackers, Hawaiian bread or with cut vegetables.
Mix together and put on cookie sheets. Bake at 350° to 375° for 10 minutes. Makes 4 dozen.
Blend Crisco, 1 cup sugar, eggs, flour, milk, soda, salt and baking powder together. Set aside. Mix 3 tablespoons of sugar and cinnamon together. Put 1/3 batter in well-greased loaf pan, then 1/3 of sugar mixture. Repeat until batter and sugar mixture are finished. Bake at 350° for 45 minutes, until well done. (Check center.)
Mix well and store in refrigerator. Use as needed. Bake in 400° oven for 15 to 20 minutes. Each serving contains 140 calories = 1 1/2 bread and 1 fat.
Fill bottom of pan with broccoli. Fry chicken (light brown). Lay chicken on top of broccoli (let frozen broccoli thaw a little). Mix soups with 1 cup of mayonnaise and 1 teaspoon lemon juice. Pour over chicken. Then shred cheese and sprinkle some bread crumbs on top. Dab with butter. Bake at 350° for 45 minutes. Serve over white rice.
Tear chocolate cake into pieces. Layer cake, pudding, Cool Whip, 3 of the crushed Heath bars, cake, liqueur, pudding, Cool Whip and remaining Heath bars (may have leftover cake). Refrigerate.
Bring dates and water to a boil, then allow to cool completely. Cream margarine and sugar. Add egg, vanilla, flour and pecans. Mix as little as possible to combine. Add cold boiled date mixture and mix lightly. Bake in muffin tins at 425° 25-30 min. or until tops are dark.
Mix sugar and oil; add eggs. Combine flour, salt and soda. Add flavoring. Add apples, walnuts and coconut. Pour into greased and floured tube pan. Bake 1 hour and 20 minutes at 325°.
Cook and crumble sausage; drain. Roll thawed dough out to about 15 x 8-inch rectangle. Sprinkle cheese over dough, leaving about 1 inch border all around. Top with sausage and spinach. Bring long sides of dough together; pinch to seal all edges. Bake on a greased cookie sheet, seam side down, at 350° for 25 to 30 minutes or until golden.
Beat eggs until light. Add sugar and cream and cook in double boiler until thick and smooth. Cool. When cold, add lemon juice, then fold in whipping cream. Add fruits, nuts and marshmallows. Refrigerate for 24 hours. This is a delicious salad or dessert. Serves 14 to 18.
Grind and drain carrots and you may prefer to grind nuts. Mix all together and refrigerate for at least 12 hours.
Spray a 13 x 9 x 2-inch pan with Pam (liberally); set aside. Place cereal in large bowl; set aside. Unwrap caramels, place in 1-quart glass casserole. Add marshmallows, margarine and water. Microwave on High for 4 minutes, stirring after 2 minutes. Immediately stir melted mixture into cereal, tossing well to coat. Pour into pan and cool. Makes 24 (2-inch) squares.
Mix the first 3 ingredients and let stand for 1 hour, stirring often. Mix the flour, cinnamon, soda, nutmeg and salt to the apple mixture, a little at a time. Add to the combined mixture the oil, eggs and vanilla. Mix by hand. Pour into greased and floured tube pan. Cook at 350° for 1 hour and 15 minutes.
Heat wine but do not boil. Add sliced fruit and cloves. Add sugar to taste.
Saute green onions, celery and green bell pepper in margarine. Add Ro-Tel (I use mild) and cream of celery soup. Add cheese and simmer, then add the cooked shrimp. Serve on white rice.
Combine together over medium heat, onion, tomato sauce, green chilies and Velveeta cheese until cheese is melted. Brown ground beef; drain and add to mixture. Fold in sour cream. Soften tortillas in oil. Layer mixture and tortillas. Top with grated cheese. Bake at 350° for 30 minutes.
Combine potato flakes, sour cream and 2/3 cup water. Press into 9 x 13-inch pan. Bake in 350° oven 20 to 25 minutes.
Mix dry ingredients together. Add rest of ingredients. Bake at 400° for 15 to 20 minutes.
In a saucepan, saute onion in margarine until tender. Blend in	soup, water, cheese and sherry. Heat until cheese melts. Stir now and then. Add turkey, pimiento, parsley and vermicelli or spaghetti. Heat. Serves 4.
Scrub potatoes thoroughly and rub skins with oil; bake at 400° for 1 hour or until done. Allow to cool to touch. Cut in half lengthwise; carefully scoop out pulp, leaving 1/4 to 1/8-inch shell. (Pulp may be reserved for mashed potatoes or other uses.) Cut shells in half crosswise, and deep fry in hot oil (375°) for 2 minutes or until lightly browned. Drain on paper towels. Place skins on a baking sheet; sprinkle with salt, cheese and bacon. Place under broiler until cheese melts. Serve with sour cream.
Combine sugar and crackers; set aside. In saucepan, heat butter and peanut butter until melted. Remove from heat; stir in crumb mixture. Shape into walnut size balls and set aside. In small saucepan, heat chocolate chips and shortening until melted. Roll balls in chocolate to coat. Place on waxed paper and refrigerate.
Mix in order given. Bake in greased and floured stem cake pan for 1 hour at 325°.
Cook pudding as directed except use TWO cups of milk, not three. Mix with Eagle Brand milk and Cool Whip. Place layer of vanilla wafers on bottom of dish. Add layer of bananas, then a layer of pudding mix. Continue with layers until finished with bananas and pudding mix. Top with layer of vanilla wafers.
Fry ground beef until golden brown. Mix in shrimp and onion. Add pepper, soy sauce, food Accent and salt to taste. Mix. Place 3 tablespoons mixture on each eggroll wrapper.
Sift powdered sugar into bowl. Moisten with water and vanilla. Drizzle over cake. If glaze is too stiff, add a little more water. Decorate top of cake with pecan halves.
Mix all ingredients together until well blended. If mixture is sticky, add more confectioners sugar until at desired consistency.
Cook noodles according to directions. Brown the pork. Put into large casserole along with the rest of the ingredients. Garnish with green pepper and cracker crumbs. You may need another can of soup. Bake 30 minutes.
Cook oysters in their own liquor until the edges curl. Add salt, pepper and	butter; slowly add milk. Do not boil after milk is added, just heat slowly.
Preheat oven to 350°. Cook broccoli until barely tender. Drain well. Stir soup and sour cream together. Add remaining ingredients to soup and sour cream mixture. Spoon into 1 1/2-quart casserole. Sprinkle with bread crumbs. Bake 30 to 35 minutes. Serves 4 to 6. Can fix in microwave oven.
Melt butter in frying pan over medium heat. Salt and dip each piece of chicken breast in flour. Brown well on both sides and simmer for 5 minutes. Pour lemon juice over fried pieces and sprinkle with lemon pepper. Simmer another minute and serve.
Melt margarine in a large baking dish. Add remaining ingredients and mix well. Bake at 350° for 1 hour.
Mix. Pour one of the plastic bottles 3/4 full. Freeze until slushy. Mix the slush with the other.
Place ingredients in a large bowl. Pour on Spicy Herb Dressing and toss. Cover and refrigerate for at least 4 hours. Serves 6 to 8.
Combine pudding, sugar, spice, milk, egg and pumpkin in pan. Cook and stir over medium heat until mixture comes to a rolling boil. Remove. Cool 5 minutes, stirring well. Stir twice. Pour into pie shell and chill for 4 hours. Top with Cool Whip.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk, flour, baking powder and vanilla. Pour into tube pan and bake in 350° oven for 1 hour.
Shred carrots. Add raisins, sugar and mayonnaise. Toss until well blended. For extra color and crispness, add diced apples or celery. Serve on lettuce.
Dissolve Jell-O in hot water. Add cold water. Chill until partially thickened. Fold in pineapple chunks, cranberry sauce and chopped celery. Pour into a 9 x 13-inch pan and chill until firm. Serves 12.
In large saucepan, empty soup and broth; add spices. Cube up chicken and add to soup. Simmer until chicken is tender (1/2 hour to 45 minutes). Pour over noodles or gnocchi.
Preheat oven to 350°. Combine crumbs and margarine; press on bottom of 13 x 9-inch baking pan. In medium saucepan, over medium heat, melt 1 cup chocolate chips with sweetened condensed milk and vanilla. Pour evenly over crust, top with nuts and remaining chips. Bake 20 minutes or until set. Cool. Cut into bars. Makes 24 to 36 bars.
Beat Eagle Brand milk and Cool Whip with an electric mixer until smooth. Remove beaters. Fold in crushed pineapple and pie filling. Refrigerate for 45 minutes. (May add nuts or coconut, if desired.)
Mix sugar, salt, mustard, horseradish, vinegar and sour cream. Store in the refrigerator until ready to mix with spinach. Vein one package of fresh spinach. Break into bite size pieces. Add small carton of cottage cheese to spinach. Add pecans and dressing when ready to be served. Serves 8 to 12 people.
Preheat oven to 375°. Blend cream cheese, sugar, eggs and vanilla. Place on Nilla wafers in cupcake cups. Bake in oven for 12 minutes. When cool, place 2 to 3 cherries on top of each cheesecake.
Cream margarine/butter with sugar. Add eggs, mixing well. Add dry ingredients and flour. Add sour cream. Bake at 400° for 10 to 12 minutes on greased cookie sheet. Yields 30 (3-inch) cookies or 18 (5-inch) cookies.
Prepare your favorite pie crust in a 9 inch pan. Peel peach halves and put them in unbaked pie shell, filling completely. Mix sugar and flour and sprinkle over peach halves. Pour whipping cream over the sugar and flour mixture. Dot with butter and bake at 375° until crust is brown and peaches are tender.
In medium saucepan heat until smooth the honey, peanut butter and carob powder. Add remaining ingredients. Place in 8 x 8-inch pan and chill.
Mix together equal parts of fajita marinating sauce, garlic sauce and Italian dressing. Add a "little" mustard and salt and pepper to taste.
Stir all ingredients together. Put in casserole. Bake at 350° for 1 hour, uncovered. Can be baked in a.m. and reheated.
Tie spices in cheesecloth and boil syrup. Drop peaches in boiling syrup. Cook soft and then seal at once.
Roll wafers and line dish with half of crumbs. Cream butter, sugar and eggs. Cover wafers with filling. Then add a layer of drained pineapple. Top with whipped cream.
In a saucepan bring to a boil the cherries and the sugar. Take from stove and add Jell-O. Stir until dissolved. Add the pineapple. Refrigerate until set. Can add 1/2 cup of nuts.
Beat cheese until soft; add enough sour cream to make dip consistency. Add caraway seed. Can add 1 tablespoon Hellmann's mayonnaise.
Mix sugar and oleo. Add eggs and mix well. Stir in pineapple, then milk. Fold in bread cubes. Bake in greased 1 1/2-quart dish at 325° for 25 to 40 minutes.
Brown meat in a large skillet with onions (salt and pepper the meat as it cooks). Drain off the fat. Stir in spaghetti sauce and tomato paste. Cook, stirring occasionally, until heated through (10 to 15 minutes).
Beat eggs in a mixing bowl until well mixed. Blend together sugar and flour and add slowly to eggs while still beating. Add corn, one can at a time, and mix well. Cut margarine into 1/4-inch pieces and fold into mixture. Pour into a deep, 2-quart baking dish sprayed with cooking spray. Bake, uncovered, at 350° for 1 hour and 15 minutes. Stir gently twice during baking.
Combine the first 3 ingredients with an electric mixer. Add the 2 cheeses. Mix until well blended. Place mixture in the freezer for 30 minutes. Remove from freezer and shape into ball. Roll cheese ball in finely ground walnuts. Place on plate and cover with plastic wrap until ready to use.
Bake at 375° for about 25 minutes or until topping is slightly brown.
Put pork and beans in casserole. Stir in sugar and mustard. Stir in part of bacon. Put the rest of the bacon and the catsup on top. Stir well. Bake uncovered at 325° for 2 1/2 hours. Serves 8.
Put all ingredients in bowl at once. Beat at medium speed for 12 minutes. Bake at 350° for 1 hour. Don't open oven door.
Boil sugar, butter and milk for 1 minute. Remove from heat. Add remaining ingredients and mix. Drop on waxed paper to cool.
Put oyster crackers in a paper bag. Add garlic powder, lemon pepper, dill weed and ranch dressing. Pour oil over all above. Shake well. Store in airtight container.
Stir macaroni in 6 cups boiling water. Boil 7 to 10 minutes or until macaroni is tender. Drain. Add margarine or butter, 1/4 cup of 2% milk and contents of sauce packet. Mix well.
In large nonstick frypan, over high heat, place chicken and cook, turning, until brown on all sides. Push chicken to one side of pan. Add celery, green pepper, onion and mushrooms. Stir and cook 5 minutes. In bowl, place whole tomatoes; stir in garlic salt, parsley flakes, oregano, basil, pepper and vinegar. Add to frypan. Bring to boil; reduce heat. Cover and simmer 20 minutes. Remove cover and cook 10 minutes more or until fork-tender.
In saucepan, bring to boil the potatoes and enough salted water to cover. Reduce heat; simmer for about 2 minutes. Drain. In skillet, heat oil. Add potatoes. Season with salt and pepper. Cook, shaking skillet occasionally and stirring gently, about 10 minutes or until potatoes are nicely browned. Drain in colander. Return to skillet; add butter. Over high heat, toss potatoes about 5 minutes. Makes 4 servings.
Dissolve gelatin in 1/4 cup boiling water. Add 1/4 cup cold water. Add cream cheese and mayonnaise. Mix with beater. Add chopped vegetables to gelatin mixture, then salt, pepper and dill weed to taste. Pour into serving container and refrigerate until set. Serve with crackers or party bread.
Chop the squash, onions and peppers and mix well with the salt; let stand for 1 hour. Mix the remaining ingredients together and boil for 2 minutes. Pour it over squash, onions and peppers and boil 5 to 10 minutes, then can.
Cut potatoes, tomatoes and green peppers into thin slices and arrange in a bowl. Combine vinegar, oil, salt, black pepper and paprika. Mix together and use as dressing.
Preheat oven to 350°. Grease cookie sheet. Drain potatoes and rice while hot. Mix cream, egg yolks, salt, onion juice, cheese and parsley. Add to riced potatoes and whip until fluffy. Beat egg whites until stiff. Fold into potato mixture. Pile lightly into 8 mounds on a greased cookie sheet. Bake in 350° oven for 25 minutes.
Butter bottom and sides of 9 x 13 x 2-inch pan. Combine dry ingredients, then add liquids. Mix well, pour into pan. Bake for 30 minutes at 350°.
Measure Kellogg's All Bran into small bowl. Add milk, let stand until moisture is taken up. Sift flour, soda and spices, set aside. Beat sugar and butter or margarine, until light and fluffy. Add eggs, vanilla and All-Bran mixture, beat well. Add sifted ingredients, stir until mixed. Stir in Planters Peanuts and raisins. Drop by level tablespoonful onto lightly greased baking sheet. Bake in moderate oven 375° about 12 minutes or until golden brown. Remove from baking sheet. If desired frost with vanilla icing and sprinkle with chopped peanuts.
Cream, butter, sugar and vanilla together until light and fluffy. Add eggs one at a time beating after each addition. Beat again until well blended and fluffy. Sift together flour, baking soda and salt. Add to creamed mixture alternating with buttermilk. Stir gently only until moist. Fold in banana and nuts. Transfer to greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 1 hour at 350° or until done. Turn out onto wire rack to cool. Makes 1 large loaf.
Cream butter, Crisco and sugar together. Add eggs one at a time; sift flour 3 times. Add flour to creamed mixture. Add sour cream, baking soda, bourbon and vanilla. Grease and flour Bundt cake pan. Put cake into cold oven and bake 1 hour and 15 minutes at 350°. Let cool 10 to 15 minutes before removing from pan.
In a gallon pitcher add: sugar, Kool aid, 3 cups hot water. Stir until sugar is melted. Add juice, stir. Add ice until container is almost full. (Leave room for a can or two of soda to be added at the last minute.)
Cream butter and sugar. Add a time. Stir in other ingredients. Use unbaked pie crust. Bake 25 minutes.
Place crescent rolls on cookie sheet. Bake 10 minutes at 375°. Cool.
Place all ingredients in blender. Pulse until thoroughly blended. Use as dressing for fresh fruit salad for a special tropical taste.