HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 10-inch skillet over low heat, melt the margarine; add onion and celery. Cook, stirring often until onion is golden. Stir in flour; add 1/2 cup milk, stirring constantly until thickened. Remove from heat and add salt, turkey and Accent. Set aside to cool while preparing dough. In a small bowl, mix together the biscuit mix and poultry seasoning; add the 2/3 cup milk and mix to form a dough. Roll to a 10-inch square. Spread with the turkey mixture and roll up tightly; place seam down on a lightly greased cookie sheet. Brush top with extra milk and bake at 400° for 35 minutes.
Stir the sugar, cocoa and milk together and let them cook over a moderate fire until drops of the mixture harden in cold water. Then add the melted butter, marshmallow cream and the vanilla; beat as huskily as possible and pour on a greased platter. Cut in squares as it cools.
In a medium mixing bowl, mix all dry ingredients, then add eggs, milk and butter. Blend together until thick. Turn stove on in between medium and broil. Cook until golden brown.
Boil squash in chicken broth until tender. Saute onions in margarine. Cut squash in half. Scoop out of boats and add onion. Add bouillon and seasonings and cook for 5 minutes. Add cheese and cracker crumbs. Reserve enough cheese to top each boat. Fill boats with mixture and top with cheese. Bake at 400° for 10 minutes.
Prepare rice as directed on package. Add 2 teaspoons chicken bouillon to boiling water and omit butter. Cool. Add to cooled rice the chopped artichokes, green pepper, olives and onions. Combine mayonnaise, curry powder and reserved artichoke liquid and add. Mix. Chill several hours. Yummy!
Remove dark green part of leek and thinly slice remainder. Peel and cut potatoes into small dices. Slice celery into small pieces. Chop onions into small pieces.
Combine beans and soup, mix well. Pour into a baking dish. Sprinkle with onions. Bake at 350 for 25 minutes.
Scald tomatoes, peel and core. Place tomatoes in jar. Put 1 teaspoon salt per quart on top. Seal and place in oven on shelf second notch from bottom. Bake at 250° for 65 minutes.
Layer in pan, starting with the graham cracker crust, then the mixture that's beaten, bananas, pineapple, whipped cream, nuts, fudge sauce in swirls and cherries on top. Refrigerate overnight.
Mix sugar, cream, syrup and salt. Let come to a boil. Cook gently without stirring to soft ball stage. Remove from heat; add butter, cinnamon, almond extract and vanilla. Let stand without stirring, until pan is just cool enough to be held on the palm of the hand. Stir in nuts and beat candy until it loses its gloss and begins to "fudge". Quickly pour into buttered pan. Let stand until firm; cut into squares.
Preheat oven to 325°. Cook and drain ground beef; add taco sauce mix. Cook with 1 cup of water until simmering. Put in casserole dish. Mix Bisquick and milk; blend well. Pour over taco mixture. Bake until breading mixture is cooked through. Check with fork. Remove from oven and add sliced tomatoes. On top of tomatoes, cover with sliced Cheddar cheese. Put back in oven until cheese melts. Remove and add sour cream, then lettuce, onion, diced tomatoes and shredded Cheddar cheese.
You may grind in food chopper or chop fine cranberries, orange peel and apple. Dissolve Jell-O in the 3 1/2 cups hot water. Pour over fruits. Put in refrigerator to jell.
Combine soy sauce, brown sugar, oil, ginger, salt and pepper in deep bowl; mix well. Cut steak into thin slices. Add steak and water chestnuts to marinade; toss until coated. Marinate for 2 hours at room temperature. Thread steak strips on skewers, accordion fashion, alternately with water chestnuts. Broil or grill over hot coals, turning frequently until done. Yields 4 servings.
In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup of meat sauce; set aside. Stir noodles into the remaining sauce. Place 1/2 of noodle-sauce mixture into greased 2-quart casserole. Cover with cottage cheese and 1 cup Mozzarella cheese. Add remaining noodle-sauce mixture; top with 1 cup of reserved meat sauce and remaining Mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake at 350° for 20 to 25 minutes. Let stand 5 minutes before serving.
Mix all the above ingredients together. Pour into suitable containers for freezing. (Gallon size "Ziploc" bags work well.) Freeze. To serve, scoop into glass; mix with ginger ale or 7-Up.
In large mixing bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Beat in eggs, lemon juice and vanilla until blended well. Stir in cream. Freeze in a 4 or 5-quart ice cream freezer according to manufacturer's instructions. Yield: Approximately 3-quarts.
Brown sausage. Mix all ingredients together. Put into casserole. Let sit overnight in refrigerator. Bake at 350° for 1 hour.
Bring to a boil. Simmer for 1 hour. Pack in jars and seal. Very good.
Mix and fill buns; place in foil. Bake at 350° for 15 or 20 minutes.
Cream butter and sugar. Add eggs one at a time. Beat well. Add flour and soda. Add vanilla and rum flavoring. Mix well. Add sour cream. Cook at 325° for 20 minutes. Reduce heat to 300°. Cook for 1 hour and 10 to 15 minutes. Bake in a tube pan.
Boil noodles until tender, then drain. Add peas, soup and milk. Heat through a bit. Add tuna. Serve.
Cook onions in boiling salt water until tender. Melt 4 tablespoons butter in pan over low heat. Add flour, stirring until smooth. Add milk and cook, stirring until thick. Add cheese, stir until it melts. Combine onions and cheese. Pour into greased 2-quart casserole. Melt 2 tablespoons butter and add bread crumbs until coated with butter. Put on top of onions. Bake at 425° for 20 minutes.
Mix sugar, salt and flour together. Rub in the shortening and then take out 1/2 cup of this mixture for the topping. Add soda, sour milk and egg. Mix well. Mix in by hand the cinnamon, nutmeg and vanilla. Grease and flour 2 pie pans. Divide the mixture evenly into the 2 pans. Top with the 1/2 cup flour mixture. Bake in 350° oven for 15 to 20 minutes.
Combine sugar, chocolate and flour; add egg yolks, slightly beaten. Add milk slowly. Add butter or margarine and cook until thickened. Add vanilla. Pour into baked pie shell; cover with meringue and brown. Makes 2 pies.
Boil potatoes in skins until fork pierces easily. Peel potatoes and chop in large pieces. While potatoes are still warm, mix in all other ingredients. Put in casserole dish. Bake for 25 minutes at 350° until hot and bubbly.
Cook squash in small amount of water until tender; drain well and mash. Add salt and pepper.
Soak gelatin in the 1 cup water in the blender while assembling remaining ingredients. Pour boiling water over soaked gelatin and whiz briefly to dissolve. Cool slightly. Add cashews and liquefy thoroughly. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible. Pour into 1-quart mold; cool slightly. Cover before refrigerating. Refrigerate overnight before serving. After firming in the refrigerator, this "cheese" may be frozen until needed. Makes 1 quart. Tastes great on crackers!
In a mekium sauce pan, combine water and broth mix. Bring to a boil over medium heat. Beat egg whites with a fork until slightly frothy. Gradually pour egg whites into boiling soup, stirring briskly with the other hand, in a circular motion. Pour soup into bowls. Garnish with green onions.
In skillet, brown chicken in oil. Sprinkle with rosemary; salt and pepper to taste, if desired. Add remaining ingredients; bring to a boil. Cover and cook 3 minutes over medium heat. Uncover; cook over medium-high heat for 5 minutes or until thickened.
Pour 1 1/2 cups boiling water over 1 cup dates. When slightly cooled, add 1 teaspoon soda to mixture. Cream shortening and sugar. Add eggs. Sift flour, salt and 3/4 teaspoon soda. Add sifted flour mixture to shortening mixture. Add date mixture; mix until blended. Pour into 9 x 13-inch pan. Generously sprinkle top of cake mixture with sugar covering well, then sprinkle with nuts and chocolate chips. Bake at 350° for 30 minutes.
Mix butter and seasoning together in shallow baking pan. Add nuts, turning them in mixture to coat. Heat 7 to 10 minutes in 350° oven, stirring occasionally.
Place flour, baking powder and salt in mixing bowl. Cut margarine into flour mixture. Sprinkle dough with water and blend into dough until you can gather dough into a ball. Half dough ball and roll on floured surface.
Lay chops in baking pan; cover with mushrooms. Mix stuffing and cover chops. Mix gravy with 2 cups of water and pour over stuffing. Cover and bake at 350° for 30 to 40 minutes. Uncover and cook 15 minutes longer.
Cream butter and add sugar. Beat well. Add eggs, peanut butter, syrup, vanilla, oats, baking soda, salt, M&M's and chocolate chips, beating after each addition. Drop 1/4 cup dough on lightly greased cookie sheet. Press lightly to form 3 1/2-inch circle. Bake at 350° for 12 to 15 minutes. Cool.
Cut peaches (not to thin). Cover with sugar and vinegar and let stand over night. Next morning cook down like preserves. Seal in sterilized jars.
Place flour on work surface. Make hole in center. Add salt and fennel. Work oils and yeast and water into dough by kneading. Knead dough for 15 minutes. Let stand for 15 minutes. Make Toda's: Roll like snake, and making circle seal two ends together with fork. Let Toda's rest 30 minutes, covered with a sheet. Put large pot of oil water to boil. When water boils drop in Toda's for 4 minutes. Remove from water and place on top of sheet or cloths. Let dry turning often. When totally dry, bake at 375° for 30 to 40 minutes or until lightly golden brown.
Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into well-greased and floured 9-inch square pan. Bake in preheated moderate oven (350°) for 50 to 55 minutes. Do not remove cake from pan.
Brown ground beef in a stewpan; drain. Add tomatoes, 2 cans of water and bouillon cubes. Cook until bouillon cubes are dissolved. Add vegetables, garlic powder, salt and pepper. Simmer at least 30 minutes. It is ready when vegetables are tender. Serve with grated cheese on top.
Empty all cans into crock-pot; set on high. Add browned ground beef. Stir. Heat until all ingredients are hot. Serve with tortilla chips.
Boil sugar, salt, butter and milk for 6 minutes. Put chocolates, marshmallow cream and nuts in a bowl. Pour boiling syrup over ingredients in bowl; beat until chocolate is all melted and pour into a 9 x 12-inch pan. Let stand a few hours before cutting. Store on a tin box. This fudge is smooth and creamy.
Blend all ingredients in blender except for basil. Pour over chicken breasts and marinate overnight in refrigerator. Bake or grill.
Combine the flour, baking soda, salt, sugar and 6 tablespoons cocoa in a bowl. Add the milk, vanilla and the margarine; beat until smooth, then add the nuts. Spread in a greased 9 x 13-inch baking dish. Mix together the brown sugar and 1/2 cup cocoa; sprinkle over the mixture. Pour the boiling water over the mixture in the baking dish, then bake at 350° for 50 minutes. The top layer will be cake and the bottom, pudding. Serves 10 to 12.
Pour Italian dressing over warm potatoes. Chill for 2 hours; add celery, onions and eggs. Mix with mayonnaise, sour cream and mustard. Salt and pepper to taste.
Cook hamburger in skillet until browned; drain if needed. Add soup and mustard. Heat about 5 minutes. Spoon into hamburger buns. Wrap each burger in foil. May be served while hot or refrigerated for later use. May be frozen up to 2 months. Fast and easy to make.
Use a heavy kettle and heat bacon bits. Add deer meat and saute with paprika until brown on all sides. Add 3 or 4 cups boiling water. Stir occasionally to keep meat from sticking. Cook over low heat for 2 hours. Add potatoes and onions during last 30 minutes of cooking time. Remove meat, potatoes and onions. Keep warm. Make a thickening of about 3 tablespoons flour and broth. Stir into juice. Add meat, mushrooms, potatoes and onions.
Drain pineapple, reserving 1/3 cup of juice. Mix flour, sugar and cheese and stir into pineapple. Pour juice over all. Pour in an 11 x 17-inch dish. Blend butter and crushed crackers. Sprinkle over top of casserole. Bake at 350° for 40 minutes.
Mix butter and buttermilk. Then roll chicken in bread crumbs, Parmesan cheese, parsley flakes and garlic salt. Roll up; put in baking dish. Cook for 1 hour at 350°.
Mix well; chill in refrigerator. Before serving, sprinkle with 1/2 cup brown sugar and 1/2 cup chopped nuts.
Mix the shortening and sugar, creaming well. (I use mixer.) Blend in eggs, one at a time, beating well. Add the banana, mixing well. Blend in the sifted dry ingredients. Fold in chopped nuts. Pour into greased 9 x 5 x 3-inch bread pan. Push batter up into corners of pan, leaving center slightly hollowed. For a well rounded loaf, allow to stand for 20 minutes before baking. Bake in a moderate 350° oven for 60 to 70 minutes. Cool thoroughly on rack before slicing. Serve plain or with butter or cream cheese.
Brown sausage in skillet, stirring until it crumbles. Drain and cool. Place biscuits on floured pastry board; flatten and pinch seams together. Roll into an 8 x 12-inch rectangle. Sprinkle sausage and remaining ingredients on rectangle. Roll to enclose filling; seal edges. Cut into 6 slices. Place slices in 2 disposable baking pans. Grill with lid down over medium indirect heat for 30 to 35 minutes or until rolls test done.
Cook ground round in a large skillet over medium heat 8 minutes, stirring until it crumbles and is no longer pink; drain well and return to skillet. Stir in 3 cups of water and bring to a boil; stir in pasta. Reduce heat; cover and simmer, stirring often, 15 to 18 minutes or until pasta is tender. Stir in pasta sauce; sprinkle with Mozzarella and Parmesan cheeses. Cover and cook 4 to 5 minutes or until cheeses are melted.
Cream sugar, butter, eggs and bananas together. Add flour, salt, soda, vanilla, cinnamon and nuts. Bake in a preheated oven at 325° to 350° for about 1 hour or until cakes springs back when touched.
Cut into bite size pieces the first 4 ingredients. Mix together; scatter peas on top. Put dressing over top. Seal tightly and let set for 24 hours. Mix well before serving.
Put all ingredients in large skillet and stir while cooking. Cook to soft-ball stage and set off the stove to cool 5 to 10 minutes. Beat with mixer until thick. Add nuts and drop by teaspoonfuls on wax paper.
Grind beef and pork together. Brown meat, onion, parsley and garlic in about 3 tablespoons of oil. Add cheese and oregano (mushrooms, too, if you like them). Add all ingredients to tomato mixture. Season to taste with salt and pepper. Cook for about 2 1/2 hours on low heat.
Cream butter and sugar. Beat eggs and add to creamed mixture. Add melted chocolate. Mix dry ingredients. Add alternately with liquid ingredients. Add vanilla and nuts. Bake in loaf pan 13 x 9 x 2-inch, at 350° for 40 to 45 minutes.
In a bowl, combine gelatin and hot water. Let cool, then add pineapple and strawberry pie filling. Pour into 8 x 10-inch glass dish; chill until set. Soften cream cheese and mix with sugar. Blend in sour cream. Spread over gelatin mixture. Sprinkle with nuts. Chill.
Combine first 4 ingredients in pot on stove. Boil for 5 minutes on medium heat. Stir constantly. Set off stove and immediately add remaining ingredients. Pour into buttered pan. Chill before cutting.
Pound steak to 1/4-inch thickness. Cut into serving pieces. Combine 2 tablespoons flour and salt; coat steak with flour. Brown in hot oil in skillet. Place in a lightly greased baking dish. Add 2 tablespoons flour to pan drippings. Cook 1 minute, stirring constantly. Add tomatoes, celery, carrots and onions; cook until thickened. Stir in soy sauce. Pour over steak in baking dish. Bake in a 350° oven for 1 hour and 15 minutes, or until steak is tender.
Mix well; will be stiff. Roll out 1/4-inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 375° for 10 minutes. Makes 2 1/2 dozen.
Sift all dry ingredients. Add all liquids. Mix at medium speed for 2 minutes. Add eggs, one at a time. Add vanilla. Mix for 2 more minutes. Pour into greased and floured pans. Bake in preheated oven at 325° for 25 to 30 minutes.
Dissolve ammonia in milk at least 1/2 hour before baking. Cream the shortening and sugar until fluffy. Add beaten eggs. Mix well. Add part of flour and salt alternately with milk mixture and oil of lemon. Mix well, adding flour until dough is easy to handle. Roll out about 1/8 to 1/4-inch thick. Cut out and bake at 375° for 8 to 10 minutes, just until they are lightly brown. Cookies can be frosted.
Spoon cantaloupe balls. Chill. Combine rest of ingredients, mixing thoroughly. Chill. When ready to serve, put cantaloupe balls into lettuce cups and spoon dip over the melon balls.
Set ice cream out to soften. Crush 60 Ritz crackers. Melt butter and pour over crackers. Reserve about 3/4 to 1 cup cracker mixture. Press remaining crackers into 9 x 13-inch pan. Stir ice cream, pudding, milk and Cool Whip together. Pour ice cream mixture into 9 x 13-inch pan. Sprinkle remaining cracker mixture on top of dessert. (Note: Any flavor of ice cream and pudding can be used.) Refrigerate 1 hour before serving.
Chop up the ham and onions. Mix all ingredients together. Refrigerate several hours before serving. Serve on snack crackers.
After browning ground beef and onion, mix all ingredients together and simmer about 30 minutes. Serve with cheddar cheese, sour cream and tortilla chips broken up.
Steam prunes 15 to 20 minutes. Mix all dry ingredients and nuts together. Mix eggs, oil and buttermilk and add to dry ingredients. Blend and bake at 350° for 45 minutes.
This recipe can be prepared in the crock pot in the morning. Put the onion, garlic, cumin, tomatoes, Rotel and chicken in the pot. You can leave the chicken whole or cut up. It will shred after it's cooked when you stir the soup. Chop or cut the cilantro. Set stems aside for garnish. Cook over low heat for several hours or speed up the process if you're cooking over stove for a quick meal. About 20 minutes before you serve, heat the tortilla chips at 225 degrees for crispy chips. Serve a heap of shredded cheese on hot soup and garnish with diced cilantro stems for flavor and texture. Serve with warm tortilla chips.
Boil sugar and milk 3 minutes. Take from fire. Add vanilla, coconut and crackers. Add pecans if you like.
Heat together when mixture pulls away from the pan, remove it from the heat. Knead the Play Dough and store in an airtight container.
Combine cabbage and marinade in resealable plastic bag. Refrigerate for 1 hour or overnight. Layer 1/4 marinated cabbage, turkey and cheese on each of 4 rye slices. Top with additional slice of bread. Makes 4 servings.
Cook broccoli according to directions on package. Drain and cut into pieces and arrange in greased baking dish. Cover the broccoli with the chicken. Combine soup, mayonnaise, lemon juice, onion juice and curry powder. Pour over chicken. Sprinkle with the shredded cheese. Combine stuffing mix with melted butter and sprinkle over the top. Cook at 350° for 25 to 30 minutes.
Combine all ingredients. Lay strips of bacon on top. Bake at 350° to 400° until baked.
Layer green beans and then the corn. Mix cheese, onion, sour cream, water chestnuts and celery soup. Spread over vegetables. Combine 1 stick margarine, melted, with 1 stack Ritz crackers, crushed and sprinkled on top. Bake at 400° for 40 minutes or until brown.
Saute onions and pepper in margarine. Combine all ingredients in a 2-quart casserole dish. Bake, covered, at 275° for 1 1/2 hours.
Mix together and put into casserole dish. Cover top with crumbled crackers. Melt 1 stick margarine and drizzle over top. Bake 20 minutes.
Mix all ingredients and pat in greased pan. Cook at 375° until an inserted toothpick comes out clean. Cool 5 minutes and cut into squares.
Combine cocoa and soda in large bowl; add 1/3 cup margarine. Add boiling water and stir until well blended. Stir in sugar, eggs and remaining margarine. Add flour, vanilla and salt; stir in nuts and chocolate chips. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Combine all ingredients. Grease jelly roll pan. Line with wax paper. Spread batter in pan. Bake at 375° for about 13 minutes, no longer. Roll cake with waxed paper still on and wrap in a towel. Refrigerate for 1 hour. After cool, remove wax paper from cake and unroll. You are now ready to spread filling on.
Combine 1 cup sour cream and cottage cheese, onion and Worcestershire sauce. Mix this with cooked noodles. Put mixture in shallow casserole. Spread with remaining sour cream and sprinkle thickly with Parmesan cheese. Bake at 350° for 45 minutes. Serves 8 to 10. Delicious.
Combine all ingredients. Spread on buttered white bread. Cut into small sandwiches. Serve with soup and a salad.
Remove seeds from chile peppers. Combine all ingredients. Place in double boiler to heat. Serve hot with large Fritos. Can be doubled.
Over medium heat, brown rice in drop of oil. Add tomato sauce and water. Stir in Knorr. Reduce to low heat, and do not cover until you can see the rice. Cover and cook until rice is tender.
Boil chicken until tender. Saute celery and onion in 1/2 stick butter and spoon over the shredded chicken. Pour 1/2 cup broth over and add the sour cream and cream of chicken soup mixture over it. Then cover with bread crumbs and pour 1/2 stick butter over the top. Add 1/2 cup chicken broth, if desired, to moisten crumbs. Bake at 350° for 30 minutes.
Beat first 4 ingredients together. Sift remaining ingredients together. Mix all ingredients together until creamy. Add 1 cup boiling water very slowly. (Batter will seem runny.) Bake at 300° to 325° approximately 40 minutes to 1 hour depending on your oven.
Mix all ingredients. Shape into balls 1 1/2-inches. Brown in 2 tablespoons fat with small garlic clove. Cover with rest of soup and 1 cup water. Simmer about 40 minutes.
Mix cheese, cracker crumbs and melted butter. Press firmly in bottom of a buttered 8 x 10-inch glass casserole dish. Add asparagus liquid to the soup. Arrange asparagus over the cracker crust. Sprinkle over this the nuts, then add the soup mixture. Bake 30 minutes at 350°. After removing from oven, let stand a few minutes before serving. Yields 10 generous servings.
Heat oven to 350°. Lightly grease three 8-inch round baking pans; set aside.
Combine soups, milk, chilies, onion and chicken. In a greased 9 x 13-inch baking dish, arrange 2 layers of corn chips, chicken mixture and cheese in that order. Bake in preheated oven at 350° for 30 minutes or until piping hot. Yields 6 servings.
Bring water and sugar to a boil. Add the rest of ingredients and freeze. Stir a couple of times a day. To serve, fill glasses 2/3 full of slush, then fill glasses with 7-Up. Coordinate fruit and Kool-Aid flavors.
In electric frypan, spray with cooking spray. Brown pork chops on one side, turn. Place a slice of onion, a green pepper ring and 1 tablespoon uncooked rice on each pork chops. Pour a can of tomatoes over all. Add water or tomato juice to make enough liquid to cook rice. Salt and pepper to taste. Cook at 300° until done.
Bake at 375° on ungreased cookie sheet for 9 to 11 minutes.
Have strawberries thawed and strained (save juice). Dissolve jello in hot water and add 1 cup juice. In a large bowl combine and mix drained pineapple, drained strawberries and nuts. Fold in jello. Pour 1/2 into refrigerator bowl (dish) and let sit until firm. Then cover with sour cream mixture. Add other 1/2 cream mixture and let sit in refrigerator. Recipe may be halved.
Brown ground beef; drain off fat. Add pizza sauce and simmer 15 to 20 minutes. Place buns (open) on cookie sheet. Place hamburger mixture on each bun and top with cheese. Place under broiler until cheese melts. Serve open-face.