HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven saute celery and onion in the oil for about 1-2 minutes or until the onions are tender. Don't brown them. Add the potatoes, water, butter, salt and pepper. Bring to a boil. Reduce the heat to medium high and cook until the potatoes are fork tender, not mushy.
Mix all dry ingredients. Sprinkle lemon juice over peaches. Add dry ingredients. Lightly stir. Put in 8-inch pie plates, cover and freeze.
Mix well in large pan. Seal in airtight cans. Put 2 to 3 tablespoons in cup and add boiling water and marshmallows. Delicious sitting around the campfire.
Spread cream cheese 1/4-inch thick on platter. Pour and spread cocktail sauce over top. Drain crabmeat and separate with a fork. Sprinkle crabmeat over top of cocktail sauce. Surround with crackers.
Reserve 6 whole shrimp, cut remainder in half lengthwise and set aside. Saute onion and garlic in 2 tablespoons butter until tender. Stir in flour and salt, remove from heat and gradually add half and half, stirring constantly. Bring to a boil and cook 1 minute, stirring constantly, until very thick. Stir in wine and shrimp.
In a saucepan, combine everything except vanilla. Cook until a soft ball forms in cold water. Remove from heat and whip a little. Add vanilla and beat until it thickens. Pour into buttered pan and let it cool until it hardens. Cut into 2-inch squares for a real treat.
In large bowl, stir together first 4 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours.
Spread cookie dough on bottom of 13 x 9 x 2-inch pan or can spread on a baking pizza pan. Bake as directed on package. Combine cream cheese, confectioners sugar and vanilla in bowl; mix well. Spread over cool cookie dough. Add fruit to top of pizza. Combine gelatine to fruit juices in a pan; bring to a boil. Stir a lot because it will want to stick to bottom of pan. Let set until slightly thick, then pour over pizza. Chill a few hours before serving. Refrigerate.
In skillet, brown meat, carrots, mushrooms and onion. Add soup to meat and mix thoroughly. Pour into pie shell. Arrange potatoes evenly over top. Bake in preheated 400° oven for 30 minutes. Sprinkle with cheese and bake an additional 10 minutes. Serves 6. Can be frozen.
Scoop out center of each roll with melon baller. Set rolls aside. Combine crabmeat and next 6 ingredients; stir well. Spoon about 2 teaspoons crabmeat mixture into each roll. Bake at 325° for 10 minutes or until cheese melts. Garnish with ripe olives and parsley sprigs. Yields 40 appetizers.
Fry bacon; drain and crumble. Set aside. Scoop flesh of potatoes into a large bowl. Add sour cream, milk, butter, salt and pepper, 1/2 cheese and 1/2 of green onion. Mix with mixer until well blended and creamy. Butter the bottom of a baking dish and spoon mixture in potato. Sprinkle with remaining cheese, green onions and bacon. Bake for 15 minutes at 350°.
Drain vegetables; add chicken and soup. Mix well. Pour in pie shell. Add top pie shell and vent. Bake at 375° for 45 minutes until brown.
Trim fat off stew meat and cut into desired size cubes. Wash and drain vegetables. Core cabbage and cut into quarters. To cut vegetables, cut at an angle and rotate 1/4 turn.
Drain beans; wash lightly. Add enough water to cover beans. Cook on medium heat for about 20 minutes. Add salt to taste. May add a slice of fatback before cooking, if you wish.
Combine all ingredients in a large bowl. Mix well. Place in an 11 x 7-inch glass baking dish. In microwave, cook at High about 8 minutes or until light golden brown, stirring every 2 minutes of cooking. Stir in raisins. Place onto ungreased cookie sheet or aluminum foil to cool thoroughly. Store in a tightly covered container.
Brown meat; drain. Spoon beef into a 9-inch square pan. Top with pizza sauce and cheese. Combine Bisquick, milk and eggs. Beat until smooth. Pour over meat mixture. Bake at 400° for 30 to 35 minutes.
Fry ground beef and onion with garlic clove; drain. Add tomato sauce and herbs, salt and pepper. Simmer 5 minutes.
Mix the chicken, all cheeses, onion, eggs, garlic powder and parsley. Stuff mixture into uncooked noodles. Mix 2 cans of soup with 2 cans of milk in separate bowl. Mix until creamy. Put noodles in a 9 x 13-inch glass or metal pan. Pour soup mixture over noodles. Cover with foil and bake at 350° for 1 1/2 hours.
Place the steak in a shallow bowl and pour the marinade over it. Let sit while preparing the potatoes. Turn several times to coat the steak well. Cook the potatoes in lightly salted water until fork tender. Drain and set aside. Remove the steak from the marinade and blot with paper towel to remove excess marinade. Cut into thin strips (similar to steak used in stir-fries). Heat 1 tablespoon oil in skillet. Saute the onions until tender but not browned. Remove from pan. Add remaining tablespoon of oil to pan. Add the steak strips and cook until no longer pink. Add onions back to pan along with the cooked potatoes. Sprinkle with seasoning and mix lightly. Keep warm. Combine the sour cream and mayonnaise in a small bowl. Stir to mix. Add to steak and potato mixture and gently stir. Sprinkle with parsley and serve warm. Makes about 6 servings.
Preheat oven to 375 degrees. Mix and sift dry ingredients. Cut in the shortening and cheese. Add pecans and milk. Roll to 1/2-inch thickness and cut out, bake.
Mix sugar and salad oil together. Add well beaten eggs; mix well. Combine dry ingredients and stir in. Mix until smooth. Add chopped walnuts and grated carrots. Bake in 3 greased cake pans at 325° or Bundt cake pan about 30 minutes. Oil and lightly flour Bundt pan.
Heat milk and butter on low heat until butter melts. Beat eggs one at a time until well beaten. Add sugar and flour and mix well with eggs. Pour warm milk over sugar and egg mixture and mix well. Add vanilla. Pour into unbaked pie shell (9-inch). Bake 45 minutes at 375°. Serves 6 to 8.
Mix all together and bake in a greased 13 x 9-inch pan at 350° for 45 minutes.
Combine corn, beans, onions, cheese, soup and sour cream together. Place in a casserole dish. Mix topping of crackers, almonds and butter together. Spread topping over the top of the casserole. Bake at 350° for 35 minutes.
Combine ground chuck and onions in soup pot. Cook until meat is no longer pink. Drain excess grease. Add chili seasoning, tomatoes, water and chili beans. Cook over medium heat for about 10 minutes. Stir in cheese soup and continue cooking for another 5 to 10 minutes, adding more water, if needed. Just before serving, stir in sour cream. Do not allow chili to boil once the sour cream has been added. Enjoy with tortilla chips, crackers, or Mexican cornbread.
Place cornmeal in a large bowl. Pour in boiling water gradually, stirring until no dry cornmeal is visible. Let stand until cool. Shape into balls; flatten slightly. Fry in 1/4 inches hot oil in a cast-iron skillet until brown on both sides, turning once. Serve with turnip greens or other vegetables. May add additional boiling water for thinner batter consistency to drop from spoon into hot oil. Yield: 6 servings.
Combine all ingredients in crock-pot and cook for 10 to 12 hours. Serves 6 to 8.
Combine rye and white flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee, onion powder, fennel seed and undissolved dry yeast.
Mix meat, bread crumbs, milk and eggs and form into balls. Put into casserole dish.
Dissolve jello in 3 cups hot water. Cool. Add pineapple, marshmallows and bananas. Chill in a large flat dish until firm. Add flour and sugar to beaten egg. Mix with juice from pineapple and cook until thick over medium heat, stirring constantly. Fold in Cool Whip. Spread over gelatin. Sprinkle cheese and nuts over all. Cut into squares. Serves 12.
Combine marshmallows, evaporated milk and orange juice in a small bowl. Combine graham cracker crumbs and spices; mix well. Stir in coconut, fruits and nuts. Add liquid mixture. Press together until moist and sticky.
Cut wieners into 4 pieces. Wrap bacon around wiener and hold together with wooden toothpick. Put half of wieners into crock-pot. Add 1 pound of brown sugar. Use rest of wieners, then brown sugar. Cook on high for 1 hour, then 2 1/2 to 3 hours on low, stirring occasionally.
Pour all the mixture into a large buttered casserole (large Pyrex glass), 11 x 14-inch, and top with sharp grated cheese. Bake at 375° for about 45 minutes.
Heat oven to 350°. Beat eggs, dressing and vanilla with mixer on medium speed. Add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch baking pan. Bake 12 to 15 minutes or until lightly browned. Cool 10 minutes. Melt caramels with milk in heavy saucepan on low heat, stirring frequently until smooth. Top crust with caramel mixture. Sprinkle with chips and pecans. Spoon reserved 1 cup batter by teaspoon over pecans. Continue baking 12 to 15 minutes or until lightly browned. Cool and cut into squares.
Drain juice from pears and reserve 1 cup of liquid. Bring juice to a boil. Remove from heat and add lemon jello. Chill in a 9 x 13-inch pan until partially set. Blend pears and cream cheese until of creamy consistency. Stir in jello mixture. Add pecans. Whip cream and fold into mixture. Pour into mold or a 9 x 13-inch pan. Chill.
Cook noodles. Brown ground beef and add spaghetti sauce, tomato paste, mushrooms and pepperoni to heat. Mix together with noodles and place in casserole dish. Put cheese slices on top. Bake at 350° for 20 minutes or until cheese melts. Serves 4 to 6.
Combine Russian dressing, dry onion soup mix and preserves. Pour over chicken parts which have been placed in a single layer, skin side up, in large shallow baking dish. Bake for 1 1/2 hours at 350°, basting occasionally with the pan drippings. Serve hot with plain rice and the sweet and sour sauce.
Brown beef and onion. Mix cheese, soup, catsup and milk. Add to beef and onion. Pour into casserole. Put biscuits on top of mixture before baking at 350° until biscuits are done. A 10-inch casserole dish or skillet works fine for baking.
In 2 qt. glass bowl, combine all ingredients. Mix well. Cover - Freeze until firm. Scoop frozen mixture into 5 oz. drink cups, or spoon into dessert dishes. Makes 14 - 1/2 cup servings - 1 Point.
Mix together first seven ingredients. Fold in apples, chocolate and nuts. Bake at 350° for 1 hour.
Mix crackers, margarine and 1/2 c. sugar together and press into 9 X 13 pan. Beat eggs, 3/4 cup sugar, and cream cheese together and pour over graham cracker crust. Bake 20 minutes at 350°. Cool.
Mix all ingredients together. Put in a 1 1/2-quart Bundt pan or angel food cake pan. Bake at 325° for 1 hour. Very moist cake.
Cut chicken into cubes. Put in large skillet with butter. Cook a few minutes until chicken is white. Add chopped pepper and minced garlic. Heat 4 or 5 minutes until all is hot. Add salsa. Remove from fire. Tear tortillas in pieces. Layer with chicken mix and cheeses in baking dish. Bake 30 to 35 minutes at 350°. This freezes well.
With mixer cream margarine and sugar; add one egg at a time, beating after each egg. Add soda and stir, then add alternately flour and buttermilk. Mix well. Add orange slices, dates, coconut and nuts. Mix well. Grease and flour angel food cake pan. Bake in slow oven at 300°, 1 hour and 45 minutes. While cake is in oven mix together 1 cup undiluted orange juice (1 1/2 cans), 1 1/2 cups powdered sugar and set aside. Test cake with toothpick after 1 hour and 45 minutes. As soon as cake is done (leave in pan), take long fork and pierce cake. Pour orange juice mixture over cake and let set in pan 24 hours out of refrigerator, then take out of pan. Will last covered with Saran Wrap out of refrigerator several months.
Ingredients will be layered into an 8 X 9 inch square casserole dish. Season hamburger meat as desired and spread on the bottom of your casserole dish. Pour mushroom soup over hamburger and spread evenly. Cut cheese into slices approximately 1/4 inch thick and place each slice neatly over the soup until it is all covered. Take approximately 3/4 bag of tater tots and layer over cheese. Bake for 1 hour at 350 degrees and enjoy.
Wash and dry lettuce and spinach and break into bite size pieces. Place in large bowl. Top with celery, onion, peas and radishes. Sprinkle lightly with salt, pepper, sugar and Parmesan cheese to taste.
Heat the oven to 350°. Beat the shortening, sugar, egg, water and vanilla until creamy. Add the combined dry ingredients and mix well. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack and cool completely. Store tightly covered.
Melt chocolate and butter. Add sugar and mix. Add eggs and beat. Add remaining ingredients, except 1/2 cup chips. Spread into greased 13 x 9-inch pan. Sprinkle 1/2 cup chips on top. Bake 40 to 45 minutes at 350°. Cool 10 minutes. Remove from pan.
Mix into a ball. Press in a 9-inch pie plate. Bake at 350° for 10 to 12 minutes.
Boil cabbage in salted water for 8 to 10 minutes. Drain. Lay wedges in buttered baking dish. Cut out core and discard. Salt and pepper to taste. Add Cheddar cheese. Mix soup with milk; pour over cheese and cabbage. Add butter or oleo. Bake at 350° for 40 minutes. Add buttered crumbs last 10 minutes.
Boil, peel and slice in crosswise 1/3 pieces. Marinate potato slices in following mixture in refrigerator overnight. Drain potato slices. On plate, arrange potatoes on lettuce leaf. Add tomato slices, egg slices, onion and ham. Top with following sauce.
Sift together flour, baking powder and salt. Mix together egg, sugar, milk, raisins, caraway seed and Crisco.
Layer in microwave safe bowl (large). Cook on High 3 minutes with bowl covered with paper towel. Whip with mixer until blended. Pour into buttered dish. Let cool. Store covered in refrigerator. May add 3/4 cup peanut butter, nuts, raisins, etc. after microwave.
Saute onion, bell pepper and garlic in 3 tablespoons of oil. Dilute bean and bacon soup to desired consistency. Add all other ingredients and simmer 2 hours on low. Add smoked sausage, if desired.
Mix sugar, cocoa, butter, salt and milk in saucepan. Place over heat and bring mixture to a hard boil. Let boil one minute. Remove from heat and add peanut butter, oats and vanilla. Blend well. Drop by teaspoonful on waxed paper or spread evenly in long shallow pan. Let stand until firm and cool.
Brush 1 tablespoon of oil in the bottom of a shallow baking dish large enough to accommodate the fish in one layer with space in between. Mix remaining oil with wine, parsley, lemon juice, garlic, salt and pepper. Sprinkle diced tomato over fish and pour on the oil-wine mixture. Sprinkle with bread crumbs. Bake at 350° for about 40 minutes or until fish flakes when probed with a fork.
Mix and pour in casserole dish. Sprinkle with 1/2 package cornbread stuffing mix. Bake at 350° for 30 minutes.
Combine oil and sugar; mix well. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients together; add to mixture half at a time. Beat well, about 5 or 10 minutes. Add apples, nuts and flavoring; mix well. Bake in 9 x 14-inch pan at 325° for 1 hour and 15 minutes, or tube pan for 1 1/2 hours.
Beat eggs with mustard, milk, salt and butter. Make 2 layers: bread, sausage and cheese. Repeat. Pour egg mixture over top. Put some shredded cheese on top. Use a greased 9-inch square pan or something similar. Bake at 350° for one hour. Serves 6. This should be made the night before so it can soak. Can be frozen.
Beat together oil, sugar and eggs. Add flour, soda and spices. Add apples, nuts and raisins; beat well. Pour into a large round cake pan (Bundt pan) which has been greased and floured. Bake 1 1/2 hours at 350°.
Melt margarine in Dutch oven over high heat. Add onion and brown slightly. Add meat and brown well. Pour undiluted consomme over meat and sprinkle with bay leaf, orange peel, salt, allspice and pepper. Cover and simmer over low heat for 3 1/2 hours or until tender. Remove meat to a warm platter and cover with foil to keep warm. Stir Bisquick and milk together. Add water to the liquid in the pan. Drop Bisquick mixture into the pan liquid by large tablespoonfuls. Cook over low heat uncovered for 10 minutes. Cover and cook 10 minutes longer. Don't peek! Serve immediately. Freezes well. Serves 6.
Very finely chop crabmeat. Place meat in bowl first. Add all remaining ingredients. Chill and serve.
Preheat oven to 375°. Mix brown sugar and sugar. Beat butter, then add sugar gradually, until creamy. Beat in egg, peanut butter, salt and soda. Carefully measure flour. Add to batter, then add vanilla and carob chips. Roll dough in small balls. Put on greased tin. Press flat with fork. Bake 10 to 15 minutes.
Combine ingredients. Bake in 9 x 13-inch dish at 350° for 45 minutes.
Heat oven to 350°. Stew chicken until tender. Do not add salt, but other seasoning can be added. Save the chicken broth. Pick meat off chicken, making sure pieces are cubed or sliced, and set aside. In bowl, mix dressing with melted butter and set aside. In another bowl, dilute can of soup with can of broth and set aside. In a greased casserole dish add a layer of dressing mixture followed by a layer of chicken (about 1/2 of chicken), and pour approximately 3/4 can of plain chicken broth over chicken. Don't overly moisten first layer. Repeat the dressing layer, remainder of chicken and remainder of soup/broth mixture. Top with remainder of dressing mix. Cook for 45 minutes to 1 hour until brown.
In medium saucepan, over low heat, melt chocolate and margarine; stir in remaining ingredients. Cook, stirring constantly, about 5 minutes or until mixture is slightly thickened. Refrigerate leftovers.
Boil puddings, jello and water for 2 minutes. Stir constantly. Cool. Add Cool Whip to pudding mixture. Stir in desired fruit.
Boil pared pumpkin in salt water until soft. Drain well, put through food mill to make pulp. In large bowl, combine pumpkin, milk and beaten eggs. Stir well. Mix together sugar, flour, salt and cinnamon then add to pumpkin. Lastly, slightly brown butter and stir into pumpkin mixture. Pour into pie crusts and bake at 400° for 10 minutes and then at 375° until done, about 50 minutes (or until knife comes out clean). (Secret: Use fresh pumpkin.)
Combine all ingredients. Whip until ice cream is well blended. Serve immediately. Makes eight 8-ounce servings.
Melt butter in pan; add all soups and water. Spread rice in bottom of ungreased (13 x 9-inch) baking dish. Pour a bit more than 1/2 the soup over rice and mix well. Put breasts on top, then remainder of soup sauce. Bake at 275° for 2 hours, uncovered. Serves 6. (Nine or ten breasts can be used.)
Combine all ingredients together and beat well. Pour into precooked pie shell. Bake 40 to 45 minutes at 350°. Put a dash of nutmeg on top of filling. You can use any flavoring you like. I look at the pie and judge if it has cooked until firm.
Peel, chop and drain tomatoes. Add lemon, sliced paper thin. Add sugar. Boil 20 minutes. Add Jell-O and stir. Put into jars.
Brown onion slices slightly in the butter. Spread in baking dish and top with the sliced eggs, then sprinkle cheese on top. Mix cream of mushroom soup with the evaporated milk. Stir until smooth. Pour over casserole and punch holes. Top with bread crumbs and dot with butter. Brown at 350°.
Wash and cover chicken with water. Bring to a boil. Cover and reduce heat. Simmer until chicken is tender. Remove chicken from broth to cool, reserving broth. Add celery and onion to broth. Bring to a boil. Reduce heat and cook until vegetables are tender. Wash rice until most of the starch is removed. Cover rice with water. Bring to a boil. Reduce heat and simmer 10 minutes. Cover and remove from heat. Do not remove lid for 15 minutes or until rice has absorbed all the water. Gradually add rice to broth. Skin and debone chicken, leaving in large pieces. Add chicken to broth and rice. Add tomatoes. Salt and pepper to taste. Heat to serve. Serve with hot cornbread.
Combine sour cream and lemon juice in a bowl. Stir in grapes, mandarins, chicken, celery and 2 tablespoons of the coconut. Arrange lettuce leaves on four individual plates, spoon on chicken mixture, garnish with remaining coconut and carrot sticks. Serves 4.
Layer lettuce pieces, peas, chestnuts, onion and cheese. After all is layered, cover with mayonnaise. Cover and put in refrigerator 24 hours before serving. Mix and serve.
Prepare macaroni and cheese as directed on box. Place in casserole and mix in cream of mushroom soup and tuna (and sliced mushrooms, if desired). Can place shredded cheese on top and heat in 350° oven until bubbly.
Brown ground beef; drain. Add onion, chili powder, cumin and salt. Layer meat mixture as first layer in 9 x 13-inch pan, then layer in following order: beans, tortillas, Cheddar cheese, Monterey Jack cheese, Ro-Tel tomato juice, mushroom soup (undiluted). Top with chopped Ro-Tel tomatoes. Refrigerate overnight. Bake, uncovered, for 1 hour at 350°.
Mix sour cream and soup. Combine melted butter, cracker crumbs, and poppy seeds. Place in baking dish and cover with soup mixture. Place cracker mixture on top and cook at 350 degree for 30 minutes or until bubbly!
Crumble and cook sausage; drain. Combine cooked sausage, cheese and tomatoes in crock-pot. Heat thoroughly. Serve with tortilla chips.
Dissolve 4 cups of hot water, 2 pkg. of lime gelatin and 1 cup of sugar and let stand.
Mix pudding, pineapple and juice together. Stir in marshmallows and nuts. Fold in Cool Whip. Pour into 8 x 8-inch pan and chill overnight.
Use medium cookie sheet and line with foil, then butter the foil. Line with the soda crackers. In a small pan, put butter and brown sugar. Boil for 2 minutes. Pour mixture over the soda crackers. Bake for 5 minutes at 350°. Remove from oven and sprinkle with chocolate chips. After they melt, spread with knife and sprinkle with chopped nuts.
Heat oven to 350°. Grease 13 x 9-inch pan. In large bowl, combine cake mix, 6 tablespoons margarine and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into pan. Pour pie filling in and spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts and brown sugar. Beat until well mixed. Sprinkle over cherry mixture. Bake at 350° for 30 to 40 minutes, until golden brown. Cool completely. If desired, serve with whipped cream. Serves 12.
Combine ice water with vinegar; stir in beaten egg and set aside. Work shortening into flour mixture (all dry ingredients). Make well in flour mix; sprinkle water mix over all. Gently toss to form dough (2 forks do well). Shape into balls, according to how many crusts are needed (3 balls or less.) Cover tightly (self seal plastic bags work well). Chill several hours or freeze up to 6 months. Good crust for any recipe.
Saute hamburger until brown and separated. Drain off excess fat. Add beans and remaining ingredients. Stir well, taking care not to mash beans. Place in a 1 1/2-quart casserole. Bake for 40 minutes at 350°. Yields 6 to 8 servings.
When using canned crabmeat, drain. Combine all ingredients, except muffins, with electric mixer. Spread on English muffin halves. Freeze for 1 to 1 1/2 hours. Cut each muffin half into 6 wedges. Re-freeze in plastic bags until ready to serve. Broil until golden brown and bubbly, about 5 minutes. Serve immediately. Filling is also good on party rye or leave muffin halves uncut and serve as open-face sandwich.
Mix sugar, cheese and vanilla until creamy. Add Cool Whip and sprinkle jello over it and blend well. Drain juice from berries and fold in. Pour into crusts. Cool for at least 2 hours before serving. Makes 2 (9-inch) pies or 3 graham cracker pies.
Thaw bread dough in refrigerator overnight. Cover. Let stand on floured surface at room temperature for 1 hour. Save 1 tablespoon egg for glaze. Combine remainder of eggs and remaining ingredients and mix lightly. Shape meat mixture into a 9 x 4-inch loaf and place in shallow baking dish. Bake at 350° for 45 minutes. Drain. Press dough onto bottom of greased 15 1/2 x 10 1/2-inch jelly roll pan. Place meat loaf in center of dough. Fold dough ends over loaf. Brush with reserved egg. Bake at 350° until bread dough browns.