HumbleIntelligence/food-ner-1-Million huggingface dataset:
Finely cut carrots, onion, parsley and potatoes. Saut carrots, onions and parsley in 2 Tbsp. of butter. Put in kettle, add potatoes and cover with water. Cook over low heat to a boil. When vegetables are well cooked take off heat. Mash thoroughly and pass through a colander. Bring milk to a boil. In a separate kettle, brown flour in 1 Tbsp. of butter. Slowly pour boiling milk into the flour, stirring all the time. Add vegetables. Place all ingredients in a kettle with the vegetable-flour mix. Double boil the mixture for 10-15 minutes, stir to prevent sticking to bottom. Remove from heat. Put egg yolks in a bowl, add 2-3 Tbsp. of soup stir vigorously, thinning egg yolks. Add mixture to soup and stir well. Serves 8.
Boil raisins, dates and apples in a scant cup of water for 3 minutes. Add shortening and cool. Add eggs, sweetener, vanilla and soda. Add flour and nuts last. Mix well. Chill dough overnight in covered container. Drop by teaspoonfuls on well-greased cookie sheet. Bake in 350° oven 10 to 12 minutes. If there are leftovers, store in the refrigerator in tightly covered container.
Mix all ingredients and bake in loaf pan at 325° for 55 minutes or until done.
Mix following ingredients together: ground meat, bread crumbs, onions, milk, egg, salt, pepper and Worcestershire sauce. Shape into meatballs. Place on cookie sheet and bake at 350° for 15 minutes or until brown. In slow cooker, put chili sauce, cranberries and sauerkraut. Stir. Add meatballs and let cook at low temperature, 3 to 4 hours, the longer the better.
Combine all ingredients and mix well. Store in airtight container. To serve, place 1/3 cup of mix in a cup. Add boiling water and stir well. Yields 16 cups of mix (48 servings).
Brown meat and drain. Add onion and cook until tender. Stir in beans, dressing, water and chili powder. Simmer 15 minutes. Combine lettuce and green onions. Add meat mixture to lettuce and green onions. Add cheese and toss lightly. Sprinkle small amount of cheese to top of mixture. Serve with crisp tortillas. Serves 4 to 6.
Preheat oven to 450°. Mix soups and tomatoes in a large ovenproof dish. Brown onions and ground chuck and drain. Mix with soup mixture and cover with tater tots. Cover with aluminum foil and bake 45 minutes. Uncover and cook another 15 minutes to brown. Serve with cheese if desired. Serves 6.
Fry bacon and crumble bacon, broccoli, raisins and seeds. Stir together mayo, sugar and vinegar; spoon over broccoli mixture. Mix well. Refrigerate for 3 hours.
Melt margarine and brown sugar. Add pretzels and press into 9 x 13-inch pan. Bake at 350° for 3 to 5 minutes. Cream powdered sugar and cream cheese together. Add whipped topping and mix well. Spread over pretzel mix cooled. Dissolve Jell-O in 2 cups boiling water and add frozen strawberries. Stir until strawberries are separated. Pour over cream mixture and chill until firm.
Put in casserole and bake at 350° for 1 hour, covered. Stir once after 1/2 hour.
Mix ingredients together in large bowl; roll out dough. Use cookies cuter to cut dough into different shapes. Let ornaments dry. Not edible! Before dry poke a hole through the dough with a pin to hang. When dry, paint with shirt paints or other paints to put on features.
Cut peppers in half, lengthwise. Remove and discard stems, ends and seeds. Parboil in boiling salted water for 10 minutes; drain. In a mixing bowl, add sugar and basil to the can of tomato sauce and set aside. Brown ground beef and onion well in a large skillet. Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup of the rice and 1/2 teaspoon of the salt. Cover and simmer 5 minutes; stir in cheese. Spoon meat mixture into peppers and place in skillet. Pour remaining tomato sauce mixture around peppers. Cover and simmer 5 minutes. Meanwhile, bring water, 1 teaspoon salt and the butter to boil. Stir in remaining rice. Cover. Remove from heat. Let stand 5 minutes. Serve peppers over the rice; top with additional sauce and cheese. Serves 3.
Preheat oven to 400°. In a large skillet over medium heat, saute garlic in oil for 1 minute. Add zucchini, bell pepper, onion and carrot. Cook 10-15 minutes or until vegetables are tender. Stir in chili and mix gently. Spread mixture in a 9 inch square baking dish. Sprinkle with cheese. Prepare cornbread mix according to package directions; spread over cheese. Bake for 20 minutes or until cornbread is golden brown. Serve with salsa, if desired. Makes 6 servings.
Cream the ingredients	and spread on top and bottom of buns. On the top piece, put one slice of Swiss cheese and on the bottom piece, put a slice of ham. Bake in 300° oven for 15 minutes or until cheese melts.
Mix above ingredients (without cheese) with one package (mixed per directions) Italian dressing. Refrigerate overnight. Mix the other package of Italian dressing mix; pour over pasta, then add cheese just before serving.
Use no salt. Fry hamburger and sausage in skillet until done; drain. Add onion, garlic, all peppers and spices. Fry until onion and pepper are soft. Add tomato paste and juice. Cook 1 1/2 hours. Make spaghetti noodles and mix sauce and spaghetti.
Marinate chicken breasts several hours in sauce. Bake in marinade for 1 hour at 350°.
With a sharp knife, score peel of oranges into quarters. Remove peel gently with fingers. Heat orange peel and 6 cups of water to boiling. Simmer 30 minutes; drain. Repeat process, cooking peel in another 6 cups water. With spoon gently scrape off remaining white membrane from peel. Cut peel lengthwise into 1/4 inch strips. Heat 2 cups sugar and 1 cup water to boiling, stirring until sugar is dissolved. Add peel; simmer 45 minutes, stirring frequently. Turn mixture into strainer; drain thoroughly, Roll peel in 1 1/2 cups sugar. Spread on waxed paper to dry. May use to eat or decorate cakes etc.
Sift together flour, soda, salt, cinnamon and baking powder. In a separate bowl, beat oil, sugar and eggs. Combine both; mix in carrots and nuts. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Do not open oven for the 1 hour of baking. Test with toothpick. Cool on rack and sprinkle with sifted powdered sugar.
In heavy skillet (with metal handle) heat oil. Add onion and saute until golden. Add garlic and cook until slightly brown. Stir in tomatoes. Cook, stirring occasionally, for 2 minutes.
Sift flour and sugar in bowl. Heat oleo, cocoa and Coke to boiling point; pour over flour mixture. Add buttermilk, soda, eggs, vanilla and marshmallows. Batter will be thin and marshmallows will float to top. Pour batter into oiled and floured oblong pan. Bake at 350° for 30 to 35 minutes. Ice cake while still hot.
Best described in the South as smothered corn. May be prepared ahead and stored in the refrigerator for up to 2 days.
Brown onion, bell pepper and ground beef together and drain. Add corn and tomatoes. Simmer 20 minutes. Add corn meal gradually with tomato juice, salt and chili powder. When this has been mixed thoroughly, remove from fire and add olives. Pour into 2 medium casseroles. Bake at 350° for about 20 minutes. Cover with grated cheese and bake another 10 minutes. Tastes better if sets overnight and reheated the following day.
Core cabbage and cook 7 minutes in boiling water. Drain, cool and remove 12 larger leaves. Cook meat, onions and peppers in oil until meat is brown. Add crumbs, chili sauce and seasoning; mix well. Put an equal amount on each cabbage leaf, roll up and secure with toothpick. Put in large baking pan, pour in tomato sauce and dot with butter. Cover and simmer 1 hour. Remove rolls to platter. Stir sour cream into sauce in skillet and serve with rolls.
Brown onion in melted margarine. Stir in cream of mushroom soup. Beat eggs and add mayonnaise. Mix all ingredients together. Sprinkle with bread crumbs. Bake at 350° for 35 to 40 minutes.
In bowl , mix flour and sugar, cut in butter. Mix well. Pat dough into a 9 x 13-inch baking dish or pan. Bake at 350° for 15 minutes or until golden brown. Cool.
Place sugar, flour and soda in a large mixing bowl and mix together. Heat in saucepan until melted the cocoa, butter and hot water. Mix together buttermilk, eggs and vanilla and add to cocoa mixture mixture, then add to flour mixture. Blend all together; don't beat. Put in well greased and floured sheet pan, 10 x 15 x 1-inch. Bake 20 minutes at 400°.
Put squash, onion, carrot, salt and water in pan. Cover and cook until vegetables are tender. Drain in colander and put in bowl. While vegetables are still hot, add margarine, soup and sour cream. Mix well and add 1 cup stuffing mix and grated cheese. Place mixture in a greased 2 or 2 1/2-quart casserole dish and top with 1/4 cup stuffing mix. Bake at 350° for 25 minutes or until mixture is hot and bubbly.
Combine eggs, salt and mustard. Beat together. Add milk, bread, cheese and sausage. Stir to blend. Pour into 8 x 12 Pyrex baking dish (buttered). Refrigerate overnight. Place dish in pan of water (1/2 to 1-inch) in preheated 350° oven. Bake 45 to 55 minutes.
Mix shortening, sugar and vanilla. Add eggs and beat. Now add dry ingredients. Add sour cream, stirring smooth after each addition. Drop by teaspoonful on cookie sheet. Bake in hot 400° oven until done. When cool, spread with icing.
Mix all ingredients (room temperature) thoroughly. Roll into balls. Bake at 325° for 15 minutes.
Mix soup and 1/3 cup water; put in 2-quart casserole. Arrange turkey stuffing and beans in layers on soup. Beat egg whites until stiff, then beat yolks until thick; fold into whites. Pile on casserole. Bake in slow oven (300°) for 40 minutes. Sprinkle with onions. Bake 4 to 5 minutes longer. Great with Thanksgiving leftovers!
Pick over, wash, drain and crush the berries. Measure to make sure you have nine cups. Add the water. Boil until berries are soft. Add the sugar. Boil to almost jelling point. Pour boiling hot into jars and seal at once.
Arrange chicken in shallow pan. Blend soup and sour cream. Pour over chicken. Combine margarine, cracker crumbs and poppy seeds. Sprinkle over the top and bake at 350° for 30 to 40 minutes. Serve over egg noodles or rice.
Melt butter in double boiler. Add flour, salt and brown sugar; mix well. Beat egg yolks in a bowl. Add together with milk and vanilla; cook until tick, stirring gently. Take off stove and stir 5 more minutes. Pour into cooked pie crust.
Mix all ingredients together. Don't leave out the curry powder and sesame seed. It is good. Yields 4 servings. Each serving equals 4 protein, 1 fat, 1 fruit and 10 calories.
Mix and form into meatballs. Melt margarine in frying pan. Flour meatballs and fry in margarine. Pour off excess fat. Mix mushroom soup, cream of chicken soup and water. Mix in pan to make gravy. Serve over rice, noodles and mashed potatoes. Can make and freeze ahead of time.
Mix as you would for pie crust. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Preheat oven to 350°. Add salt to chicken and cook. Remove chicken from broth and debone. Add 1 stick butter to broth. Mix corn meal, eggs and milk together. Makes 2 skillets of bread. Cook about 30 minutes, till brown. Crumble corn bread and crackers in large pan; add onions, celery, salt and pepper. Add small amount of broth at a time until you have a cornbread like mixture, taste to see if more salt and pepper is needed. Save 3 cups mixture and pour remainder into 2 - 9 x 12 casserole dishes. Add chicken pieces and cover chicken pieces with a little of the reserved mixture. Cook in 350° oven for 40-50 minutes or until browned. Recipe may be halved.
In large, heavy saucepan, combine the sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes (or to 210° on candy thermometer), stirring frequently, scraping bottom of pan. Add butter and pecans. Continue cooking, stirring constantly, scraping bottom and sides of pan, until candy reaches soft ball stage (234°, about 5 minutes). Remove from heat and cool slightly. Beat until thick and creamy. Drop from tablespoon onto waxed paper and let cool. Makes about 18 two-inch pralines.
Heat 1-inch salted water (1 teaspoon salt to 1 cup water) to boiling. Add potatoes, apples and sugar. Heat to boiling and reduce heat. Cover and cook until tender, 10 to 15 minutes. Drain. Fry bacon until crisp; drain on paper towels. Cook onion in bacon fat until tender. Place potatoes and apples in a serving bowl. Dot with margarine; sprinkle with nutmeg. Top with onion and bacon. Yields 4 to 6 servings.
Mix vinegars and spices. Add to vegetables; mix carefully. Marinate in refrigerator at least 6 hours. Serves 10 to 12.
Mix all ingredients together and pour into baking dish. Bake uncovered for 30 minutes at 350°.
Mix first three ingredients and pat in bottom of 8 x 12-inch baking dish, saving some for top.
Combine dates and boiling water. Cool. Stir shortening to soften, gradually add sugar. Cream until fluffy. Blend in vanilla. Add 2 eggs, one at a time. Beat well. Sift together the cake flour, cocoa, soda and salt. Add to creamed mixture, alternating with date mixture. Spread in 9 x 13-inch pan (greased and floured). Sprinkle top with bits and walnuts. Bake at 350° for 40 to 45 minutes. Cool in pan.
Tie spices in cheesecloth. Boil all ingredients together for 15 minutes. Garnish with orange slices. Makes 40 cups.
Mix all ingredients together, then stir in 1 large package of real chocolate chips. Bake 1 hour in large Bundt pan at 350°.
Mix ingredients, except cherries and wafers, until smooth with beater. Using cupcake papers, place vanilla wafer in bottom of each cup. Put in creamed cheese mixture to 3/4 full. Bake at 375° for 10 or 15 minutes, until dry. Turn off oven and leave door open for 1/2 hour. Remove cupcakes and cool. When cool, add topping, which is a can of cherry pie mix. Put 3 cherries on each tart. Can be frozen. Thaw out in refrigerator. Makes approximately 25 tarts.
Dissolve jello in boiling water. Add other ingredients. Put in a gallon container and finish filling container with water and	freeze. When ready to serve, thaw and add 2 quarts ginger ale.
Remove skin from breasts. Pound lightly to flatten. Place mushrooms in a frying pan with chives, 1/2 cup wine, celery and seasonings. Simmer until liquid has evaporated. Divide mixture into 4 parts and spread on chicken. Roll up and secure with string. Fry chicken in oil until golden brown on all sides. Place in ovenproof casserole. Add 3/4 cups dry white wine, parsley, water, stock cube, salt and pepper to the frying pan and bring to a boil. Reduce slightly, then pour over chicken. Cover and bake in the oven for 1 hour at 350°. Drain liquid from casserole into a saucepan; return chicken to oven to keep hot. Boil liquid until reduced by half. Remove from heat; stir in yogurt. Pour sauce over chicken. Garnish with parsley and serve while hot.
Combine pineapple and Jell-O in a saucepan and cook over low heat, stirring until Jell-O is dissolved. Boil for 3 minutes, cool completely. Add buttermilk and nuts; fold in whipped topping. Pour in dish and refrigerate until set or overnight.
Mix these ingredients and bring mixture to boil for 1 minute. Cool. Pour over cole slaw. Freeze in serving size containers. Thaw just until slushy to serve. Keeps in freezer for about 10 months.
Melt margarine; remove from heat. Add the rest of the ingredients. Put into an 8 x 10-inch greased pan. Bake at 325° for 50 to 55 minutes.
Melt margarine and chocolate on low heat. Add sugar and eggs, stirring to blend. Add flour, vanilla and coconut; do not overmix. Pour into a 9-inch greased pie pan. Bake 30 minutes at 350°. Serves 6. To serve, top with a scoop of ice cream.
Combine first 4 ingredients and press into an 8 x 10-inch rectangle.
Spray a shallow nonstick baking dish with cooking spray; sprinkle with lemon juice. Arrange the fish in a single layer; sprinkle with remaining lemon juice. Combine tomatoes, Italian herbs, celery, onion, bell pepper, mushrooms, thyme, garlic, hot pepper flakes, salt and pepper; spoon over fish. Bake, uncovered, in a preheated 350° oven for 25 to 30 minutes, until fish flakes easily and sauce is thick. Makes 4 servings. Each serving contains 155 calories.
Crumble angel food cake into small pieces, putting 1/2 of cake in a 9 x 13-inch pan and spreading 1/2 of pineapple over it. Add Cool Whip, then take the other 1/2 of cake crumbs and spread on top of the other cake mixture as you did before: crumbs, pineapple and Cool Whip. Sprinkle baked coconut on top of cake and put in refrigerator for best results.
Chop nuts, mix with chips and sprinkle with some of the dry cake mix or a little flour. Coat well and set aside. Mix other ingredients (beat with mixer). Put about 5 tablespoons plain batter in Bundt pan which has been sprayed with Baker's Joy or greased and floured. Fold nuts and chips into remaining batter and pour into pan. Bake at 350° for 55 to 60 minutes. Let stand in pan for 15 minutes before turning out.
Combine milk, shortening, sugar and salt. Cool to lukewarm by adding water. Add yeast, egg and onions. Add flour, mix to soft dough and shape. For round buns, roll dough to 1/4-inch thick an cut with 3 1/2-inch cutter. For square buns, roll dough to 9 x 12-inch rectangular shape. Cut into 12 (3-inch) squares. For wiener buns, divide dough into 12 parts, then shape into long, narrow buns. Place on greased sheet. Let rise in warm place until double in bulk. Bake 15 minute at 400°.
Brown hamburger, cook noodles according to package. Add soups to hamburger and simmer for 10 to 15 minutes. Serve over noodles.
Saute onion, celery and garlic in bacon fat. Cook until soft and put in blender. Add more seasoning. With corn bread, this makes a good meal.
Heat margarine and Dr. Pepper until margarine melts. Do not boil. Sift together flour, sugar, cinnamon, salt and cocoa into mixing bowl. Combine egg, buttermilk, soda and vanilla. Add the hot Dr. Pepper mixture to the dry ingredients and blend well. Lastly add the egg mixture, mixing well. Pour into a sheet cake pan and bake at 350° for approximately 25 minutes or until cake tests done.
Cream sugar and butter. Beat egg yolks; add to sugar mixture. Add poppy seed. Dissolve soda in sour cream. Add sour cream alternately with flour. Beat egg whites until stiff; fold into mixture. Bake in an ungreased tube pan for 1 hour at 350°. Invert to cool.
Flour chicken and brown in oil. Saute celery and onion, then add soup and water. Place chicken in casserole dish. Cover with other ingredients. Bake 1 hour at 350°.
Place meatballs, celery, green pepper, onion, tomato sauce and seasonings in a large heavy skillet. Simmer 20 minutes. Add beans and turn into a 2 1/2-quart casserole dish. Place a cube of cheese on each biscuit; fold biscuits in half. Firmly press edges to seal. Place on meatball mixture. Bake at 400° for 15 minutes or until biscuits are brown and done. Test with toothpick.
Preheat oven to 350°. Drain and rinse blueberries. Pour oil into 8-inch cake pan, tilting pan to cover the bottom. Put mix, egg and water into pan. Stir with fork 1 minute. Sprinkle blueberries, brown sugar and cinnamon over batter. Use fork to fold into batter just enough to create a marbled effect. Bake 25 to 35 minutes.
Preheat oven to 350°. Prepare spinach according to cooking instructions, drain. Combine stuffing with margarine. Combine all ingredients. Spoon 1-inch balls onto lightly greased cookie pan and bake for 20 minutes. Makes 4 dozen.
Mix first 4 ingredients together; put in baking pan. Place chicken on top and bake 1 1/2 hours at 375°.
Slice pound cake across into 5 to 6 slices while still cold. Melt chocolate bits in double boiler and stir in sour cream. Ice each layer plus top and sides. Top with toasted almonds, pressing lightly so they will not fall off when cake is sliced. Refrigerate or freeze. If you choose to freeze, defrost in refrigerator 24 hours. Always let stand at room temperature a while before serving. Easy to make. Serves 10. You can pour a little Amaretto Liqueur on each slice, if you wish.
In large skillet, break cabbage into pieces. Add margarine, salt and pepper. Cook over low heat until margarine is melted and cabbage starts to cook. Slice kielbasa into thin pieces. Add to skillet of cabbage. Once cabbage and kielbasa have cooked together a few minutes, add package of noodles. Add approximately 2 cups of water, stirring occasionally, until noodles are done. May add more water a little at a time until noodles are cooked.
Beat 3/4 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar. Add egg and vanilla, mixing well. Combine flour and salt. Add to butter mixture, mixing until blended. Stir in 1 cup chocolate morsels. Shape dough into 1 1/2 x 1/2-inch logs. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes or until set. Remove to wire racks to cool. Combine remaining 1 cup chocolate morsels and remaining 1/4 cup butter in a small heavy saucepan. Cook over low heat, stirring often, until chocolate melts. Dip ends of cookies into mixture and roll in chopped walnuts. Place on wax paper until chocolate is firm. Store in an airtight container. Freeze up to 6 months, if desired. Yield: 5 dozen.
Grease a 9 x 13-inch pan. Line bottom of pan with pared fruit of your choice that has been cut into bite-size pieces (about 6 cups).
Brown ground beef and onion; drain. Place beef in a casserole dish. Cover with cheese and seasonings. Place potatoes on top. Mix milk with soup and pour on top. Bake at 375° for 1 1/2 hours.
Pierce skins of potatoes with fork. Arrange potatoes on microwave-safe paper towel in microwave oven. Cook on full power for 10 to 14 minutes, or until potatoes are done. Turn potatoes over halfway through cooking time.
Spray a 9 x 13 inch pan with Pam. Cook sausage and onion together, drain, set aside. Layer bread, sausage and onion mixture, grated cheese. Pour egg mixture over layers. Be sure to cover all layers completely with egg mixture. Salt and pepper to taste. Soak overnight then bake in the morning at 350° for one hour.
Combine brown sugar with cornstarch, salt and cinnamon in a saucepan. Add apricot nectar, hot water, orange flavoring and grated orange rind. Bring to full boil, stirring constantly. Remove from heat. Add butter and chopped pecans. Pour over sweet potatoes until covered, if desired. Bake at 350° for 25 minutes. Keep in refrigerator.
Drain fruit and dry well on paper toweling. Arrange in 1 1/2-quart casserole. Melt butter and add brown sugar, cornstarch and curry powder. Mix well. Spoon over fruit and bake one hour, uncovered, at 325°.
Mix all ingredients well. Put in a loaf pan. Bake in preheated oven at 350° for about 1 1/4 hours. Serves 15 and costs about 55 cents per serving.
Mix cake mix, oleo and 1 egg. Spread in dusted jelly roll pan.
Cook vegetables as directed and drain. Combine Cheez Whiz and soup and heat through. Mix all ingredients together and top with margarine/bread crumbs mixture. Bake at 350° for 30 minutes.
Combine all ingredients. Form into one large or two small balls. Roll in 1 1/2 cups chopped pecans until outside is covered. Serve with crackers.
Pour sugar over sliced apples and let set 15 minutes. Add eggs to apple and sugar mixture. Blend oil into mixture. Sift flour, soda and salt, then add slowly to apple mixture and mix well. Add vanilla and nuts. Pour into a greased Bundt pan. Bake at 350° for one hour or until brown. Yield: 12 servings.
Cook the noodles according to directions on package. Drain. Set aside. Saute pork and onion until done. Add the pork mixture, tomato soup and chunks of cream cheese to noodles. Mix well. Place in 2 buttered casseroles. Save enough cream cheese to dot top of casseroles. Bake at 350° until cheese is slightly brown and mixture is nice and bubbly.
Brown beef, onion and pepper in frying pan until cooked through. In saucepan combine beans, corn and butter. When beef mixture is done, drain and add to beans and corn. Cook everything on low heat about 1 hour for full flavor.
Slice zucchini and cook until barely tender. Mix sour cream, margarine, Parmesan cheese, salt and pepper in saucepan over low heat until all melted. Add yolks and chives, then pour over zucchini in 9 x 13-inch casserole. Cover with crumbs and more Parmesan cheese. Brown 30 minutes at 350°.