HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; saut onion in butter. Mix all ingredients together; stir in potatoes. Pour into 8 1/2 x 13 Pyrex dish. Top with 2 cups crushed corn flakes and 1/2 cup butter. Bake at 325° for 1 to 1 1/2 hours or until potatoes are done.
Cut up vegetables and marinate overnight all together in a closed container. When ready to serve, mix together Miracle Whip, sour cream and Italian seasoning mix. Mix vegetables and seasoning mixture. Serve.
In a 10-inch skillet with cover, saute vegetables and ground beef in oil. Add spaghetti, spreading over beef mixture. Mix tomatoes, catsup and seasonings. Pour over spaghetti, making sure spaghetti is covered with liquid. Cover and cook over medium heat (simmer) for 30 minutes. Sprinkle grated cheese over top before serving. Yields 6 to 8 servings.
Wash and dry a batch of firm green beans. Remove ends and strings. Using a large darning needle with heavy white thread, push the needle through the bean pod near the middle of each, pushing them along the thread so that they are about 1/4 inch apart. Hang up the strings of beans in a warm, well ventilated place to dry. They will shrivel and turn greenish gray.
Cook, bone and chop chicken. Cook rice. In large bowl, combine all ingredients. Turn into 3-quart casserole. Bake for 30 to 45 minutes.
Cook onion in 4 tablespoons margarine until tender, do not brown. Mix soup with Cheez Whiz and milk. Combine all ingredients. Put in greased baking dish. Bake for 30 minutes at 350°.
Cook in pressure cooker for 15 minutes the fish, onions, potatoes and celery. Then add tomatoes and margarine. Simmer until done.
Put beans in crock-pot on high. Mix vinegar, brown sugar, onions and fried bacon in large skillet. Bring to boil; simmer for 1 minute. Pour over beans in crock-pot; cook for about 1 or 2 hours on medium.
Mix all ingredients. Makes 1 large loaf or 12 small individual ones. Bake at 350° for 45 minutes. Drain off fat. Add 1 cup brown sugar, 1/2 cup vinegar and 1 teaspoon mustard. Stir. Pour over loaf and bake 20 more minutes.
Combine Eagle Brand and egg yolks at low speed. Slowly add juice, mixing until homogeneous. Pour into baked shell. Refrigerate overnight. Top with meringue or Cool Whip.
Heat butter in a 3-quart saucepan until melted. Add okra, onion and green pepper; cook and stir until onion is tender. Stir in broth, tomatoes with liquid, bay leaf, salt and pepper. Heat to boiling; reduce heat and simmer, uncovered, 15 minutes. Stir in chicken and parsley; heat through. Serve chicken mixture over hot rice.
Break or cut all solid ingredients into small pieces. Mix ingredients, except eggs, milk, flour, black pepper and garlic salt. Put spinach mixture in greased casserole dish. Pour milk and egg mixture over spinach mixture. Bake at 300° for 1 1/4 hours or until firm and brown.
Follow directions on Rice-A-Roni box to prepare rice, but substitute chili-style tomatoes for recipe on box. Meanwhile, while rice is cooking, slice chicken thinly into strips about 3 inches long. Saute strips in a 10-inch saute pan or wok with oil until golden brown. Don't crowd the pan. Saute the chicken in batches, if necessary. Use a slotted spoon to remove to a platter and keep warm in a 200° oven.
Combine broccoli, mushrooms, water chestnuts, onion and dressing in a large bowl. Cover and marinate several hours, stirring occasionally.
Cook fresh asparagus in boiling, salted water for 5 to 6 minutes (or cook frozen according to package directions). Drain well. Combine soup, sour cream, carrots, onion and pepper. Fold in asparagus. Turn mixture into a 1-quart baking dish.
In skillet, saute onion, mushrooms, garlic and 1/4 teaspoon thyme in the margarine. Stir in the chicken, gravy, bouillon and pepper; spoon into a greased casserole and remaining thyme. Spoon over mixture. Bake, uncovered, at 350° for 45 minutes. Yield: 6 to 8 servings.
Mix together butter, 1/2 cup powered sugar and vanilla. Mix in flour, salt and nuts. Best to chill this dough for 1 hour in the refrigerator. Once chilled, shape into 1 inch balls and place on ungreased cookie sheet. Bake at 400° for 10 - 12 minutes or until lightly browned. Roll in powdered sugar while still warm and then again once they are cool.
Bring large pot of water to boil. Add salt and spaghetti; boil 7 to 8 minutes. Heat 1/3 cup olive oil in saucepan. Add garlic and cook slowly for 3 minutes. Stir in parsley and season with salt and pepper to taste. Put off the heat and stir in walnuts.
Grease and flour 2 loaf pans. Stir together in large bowl: flour, sugar, soda, salt, cinnamon, and nutmeg. Stir together pumpkin, oil, and water in another bowl. Add eggs, beaten well. Make a well in center of flour mixture and stir in pumpkin mixture just until dough is moistened. Pour into prepared pan. Bake at 350 for 1 hour or until bread taste done. Cool 10 minutes before removing from pan. Cool on rack.
Mix beans, barbecue sauce, raisins, sugar, onion and apple together in a 2-quart baking dish. Top with bacon. Bake, uncovered, in a 350° oven for one hour.
Sift together flour, baking powder, salt, soda and cinnamon. Stir in oats, sugar and raisins. Add applesauce, oil, eggs and milk. Stir only until dry ingredients are blended. Fill a greased and floured 9 x 5 x 3-inch loaf pan half full. Bake in a 350° oven for 55 to 60 minutes. Remove from pan immediately. Cool. Wrap cooled bread; store one day before slicing. Makes 1 loaf.
Drain juice from sauerkraut. Place in bottom of oblong baking dish. Place pork chops over kraut. Mix and pour over top the tomato soup, water and brown sugar. Bake 1 1/2 hours at 350°.
Cook green beans and drain. Melt cheese and soup over low heat and add to beans. Add 1/2 can of French fried onions and stir. Bake at 350° for 20 minutes. Add other half on top and bake 5 more minutes.
Combine cranberry sauce and sour cream in mixing bowl. Stir in pineapple. Pour into ice trays without sections to freeze. Serve on lettuce. Yields 6 servings.
Cook apples and other ingredients in apple juice until tender, approximately 10 minutes. Pour into a 10-inch pie crust. Put slits in top crust. Bake at 350° until brown, 40 to 45 minutes.
Heat oven to 400°. Mix 1/2 cup sugar, cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased, 2-quart casserole. Keep peach mixture hot in oven. Put shortening into flour. Add 1 tablespoon sugar, baking powder and salt. Mix until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot peach mixture. Bake until topping is golden brown, about 25 to 30 minutes. Serve warm, and if desired, top with whipped cream.
Melt butter in skillet. Coat macaroni with butter. Pour in bowls and top with salmon mixture.
Beat all ingredients together. Dip bread, one at a time, in egg mixture; turn to coat evenly. Fry until lightly brown. Turn and brown other side. Serve with syrup or jelly.
Mix and beat eggs, sugar and salt together. Add Karo and pecans alternately. Pour into unbaked pie shell and bake at a low temperature (350°) until done.
Mix together all ingredients in order. Drop by teaspoon onto greased cookie sheet. Before putting in oven, beat an egg and brush on top of each cookie. Bake at 350° until done.
Mix everything together in one container. Pour in a 9 x 13-inch pan. Bake at 375° until brown.
Boil first 5 ingredients for 20 minutes. Add vegetables and cook for 5 minutes. Add cream of chicken soup and cheese. Simmer until cheese melts, about 20 minutes.
In a saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain). In a skillet over medium heat, brown the sausage and onion, drain. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted. Yield: 6-8 servings.
Mash bananas and set aside. Cream sugar and oil. Add eggs; beat well. Sift dry ingredients. Add vanilla, bananas, nuts and dry ingredients to sugar and oil mixture. Mix well. Bake in loaf pan about 30 minutes at 350°.
Mix all ingredients except almond bark or candiquick in a large bowl. Melt almond bark or candiquick. Pour over all ingredients. Mix well. Pour out on 2 long pieces of wax paper (30 to 36-inches). Spread evenly and thin. Let cool for about an hour, then break into pieces. Store in large covered containers. Makes 2 (one gallon) jars full.
Dice green pepper, onion, celery and pimentos into small pieces. Combine with wet ingredients. Add drained peas and beans. Chill. The longer it sets the better it tastes.
Separate egg yolks and whites. Mix all ingredients except egg whites. Beat whites until stiff and fold in potato mixture. Bake in a buttered dish for about 45 minutes at 350° or until firm.
Bring sugar and syrup to boil. Add peanut butter and blend thoroughly. Pour over the cornflakes. Stir until well coated. Drop from spoon onto waxed paper.
Mix all ingredients. Pour into an unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight (minimum of 6 hours). Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions, green peppers, and celery in melted butter for about 15 minutes or until tender. Combine cooked eggplant, bread crumbs, and sauteed vegetables. Add eggs, pimento, and seasoning; blend thoroughly. Place in greased baking dish and bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.
Mix together 5 cups flour and lard. Add 1 cup flour, milk and salt. Roll out on floured surface.
In a medium mixing bowl, combine chocolate fudge pudding mix with 1 1/4 cups milk. Mix with a wire whisk until well combined and thickened. Pour mixture into pie crust and refrigerate for 15 minutes.
Place apple slices in 9-inch square baking pan. Add water. Combine dry ingredients. Using a pastry blender, cut in butter until butter particles are fine as in biscuits. Sprinkle crumb mixture over apples.
Wash tripe in water and vinegar. Season tripe with salt and pepper. Let stand for 30 minutes. Cook in 1/2 pot water for 1 1/2 hours or pressure cook for 1/2 hour. Add onion, cabbage, pumpkin and other vegetables; season to taste. Add spaghetti 30 minutes before the soup is finished cooking. If the soup is too thick, add a little water and season to taste.
Mix flour and sugar together. Mix with pineapple. Add butter or margarine and cook until thick. Stir while cooking as it sticks easily. Let cool before using. Line bottoms and sides of pie shells with sliced bananas. Sprinkle pecans over bananas. Add pineapple mixture and cover with Cool Whip or whipped cream.
Mix first 4 ingredients. Add remaining ingredients. Bake in loaf pan at 350° for 1 hour. Must be refrigerated.
Preheat oven to 350°. In large mixing bowl, combine flour and brown sugar, cut in butter and oleo until it resembles crumbs. Press crumbs into 9 x 13-inch pan. Bake 10 minutes or until golden brown. While it bakes, combine eggs, sugar and syrup, salt and vanilla. Blend well; stir in pecan pieces and pour over golden, hot crust. Reduce heat to 275°. Bake until center is set. Cool and cut into bars.
In large bowl, mix flour, sugar, soda, spice, salt and baking powder. In second bowl, mix remaining ingredients well. Add both together until moistened. Pour batter into 2 greased loaf pans. Bake at 350° for 65 minutes. Cool 10 minutes before removing from pans to cooling racks.
Flour and grease tube pan. Mix with spoon. Bake at 350° for 45 minutes to 1 hour. Springs back when touched.
Saute onion in 2 tablespoons of butter or margarine until golden brown. Melt 1/4 cup of butter or margarine in a container. The microwave is good for this. Add 30 crumbled crackers. Put the butter and cracker mixture in a 1 1/2 quart casserole dish, covering the bottom of the dish. Next, place the hot sauteed onions on top of the cracker mixture, then place cheese over the onions. Next, scald milk in a saucepan. Add to it 3 beaten eggs, salt and pepper. Pour over cheese and onions. Bake at 350 degrees for 30 minutes or until knife comes out clean like custard.
Bring turkey broth to a boil in a large pot. Add potatoes, carrots and celery and cook for about 20 minutes or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme and sage; stir well and return to a boil. Cook over medium heat for another 5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8 to 10 minutes). Serve hot.
Mix together cream cheese and chopped corned beef. Add chopped onion and onion powder. Form into ball and chill. For larger ball, double ingredients.
Mix Bisquick and 1/3 cup sugar. Cut in margarine until crumbly. Mix in egg until soft dough forms. Spray fruit tart pan with Pam. Work dough toward edges. Prick with fork. Bake 10 to 12 minutes at 375° until brown.
Combine all ingredients, except butter and flour, in a pot; bring to a boil. Simmer 5 minutes. Blend butter with flour; add to the corn. Mix well and remove from heat.
Cream butter and sugar; add eggs. Make a paste of red coloring and cocoa. Add to cream mixture. Add vanilla. Mix buttermilk in same cup as coloring. Use all clinging coloring. Sift flour, salt and soda together. Add to mixture; beat well. Fold in vinegar. Pour into 2 cake pans lined with greased wax paper. Bake at 350° for 25 minutes.
Combine dry ingredients; make well in center of mixture. Combine remaining ingredients and add to dry mixture. Stir until just moistened, Spoon into two well greased 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 325° for 1 hour and 15 minutes. Cool 10 minutes before removing from pan.
Mix together and put in greased 8 x 13-inch pan. Bake at 350° for about 35 minutes.
Cream butter and sugar; add egg and vanilla. Sift flour, soda and salt. Add to mixture. Stir in nuts. Wrap and roll in wax paper and put in freezer until hardened. Slice and bake at 375° until light brown.
Add Flour, shortening and salt. Mix together and then add next four ingredients. Mix can be frozen. Makes 3- 9 inch pies. Bake at 350 degrees.
Place dry rice in casserole dish. Pour in beef broth and water. Put in stick of butter. Bake 1 hour in 350° oven.
Heat margarine or butter in 10-inch skillet over medium heat. Add chicken breasts. Cook for 12 to 14 minutes, turning after 6 minutes or until juices run clear. Remove chicken and reserve. Add onion and brandy or apple juice to skillet. Heat to boiling; reduce heat. Stir in whipping cream, parsley and mustard. Cook and stir over medium heat for 5 minutes. Add chicken and walnuts. Heat until hot. Makes 4 servings.
Preheat oven to 350°. Combine first 5 ingredients, stirring well. Spoon mixture into a greased 7 x 11-inch baking dish. Combine cracker crumbs and butter, stirring well. Sprinkle mixture evenly over casserole. Bake, uncovered, at 350° for 40 minutes. Makes 6 to 8 servings.
Sift flour, sugar, cocoa, baking powder and salt. Add milk, oil and vanilla; mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch pan. Combine sugar, cocoa and water; pour over batter. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Poach chicken in broth with next 5 ingredients 30 to 40 minutes or until tender. Salt to taste; cool in broth; debone and chop fine. Blend chicken with 1 cup mayonnaise. Add next 3 ingredients and season to taste. Fold in eggs and add additional mayonnaise until mixture reaches desired consistency. Refrigerate several hours or overnight.
Prepare pie crust according to directions; set aside to cool. Slice enough fresh berries to line bottom of pie shell. Save several berries with hulls on for garnish. Cut remaining berries into a saucepan; add sugar and cook on medium heat. Stir. Put cornstarch in small bowl; add some liquid from saucepan. Stir until well mixed and return to saucepan. Stir until mixture thickens and pour into pie shell. Cool. Cover with whipped cream. Garnish with whole berries. Refrigerate any leftovers.
Mix first 7 ingredients well and form into balls. Brown gently, add wine. Simmer until wine is evaporated. Add soup mixed with milk. Simmer until sauce is down to about half.
Melt butter and add chocolate chips. Heat until chips are melted. Add remaining ingredients. Mix well and pour in an unbaked pie shell. Bake for 45 minutes at 350°.
In a bowl, combine the margarine, flour, coconut, sugar and almonds. Press lightly into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumbs mixture in half. Press half into same baking pan. In a mixing bowl, combine pudding mixes and milk. Fold in whipped topping. Spoon over the crust and top with remaining crumbs. Cover and refrigerate overnight.
Melt the 2 tablespoons of butter; add the chopped mushrooms and green pepper. Stir and cook 3 to 4 minutes. Add flour, salt and paprika and cook until frothy. Add cream and cook until it thickens. Add chicken and set aside over hot water. Beat egg yolks and 1/4 cup butter, onion and lemon juice. Stir into the other mixture and cook a few minutes. Serve on waffles or toast.
Make a brine of a proportion of 2 cups salt to one gallon water; boil and pour over cucumbers boiling hot. Let stand one week. In hot weather, skim daily. Drain and cut in chunks or slice. For the next 3 mornings, make a boiling hot solution of one tablespoon powdered alum and one gallon water and pour over the pickles. Each morning drain the pickles and make the solution fresh.
Dissolve cocoa and food coloring and set aside. Mix all other ingredients and beat on medium speed for 2 minutes. Beat in cocoa and food coloring mixture. Divide mixture evenly between 3 (9-inch) round greased and floured pans. Bake at 350° for 25 to 30 minutes. Cool before icing.
Lay crescent rolls out on baking dish or cookie sheet. Bake until brown. Let cool completely. Mix together cream cheese, mayo and Hidden Valley. Spread on cool crescent rolls. Top with chopped vegetables.
When eggs are half beaten, add flour and beat until smooth. Stir in sugar and salt. Add melted butter, vanilla and milk (in that order). Pour into unbaked 8-inch pie shell. Bake 30 to 40 minutes at 375°.
Dissolve gelatin completely in boiling liquid. Pour in 8 or 9-inch square pan. Chill until firm, at least 4 hours. Cut into shapes.
Mix oil, vinegar and sugar and pour over the spinach and lettuce, bacon and onion. Mix well.
Preheat oven to 400°. Melt half the butter in a heavy saucepan, cook the onion and garlic, until the onion is translucent. Add the rice and stir briefly, until the rice is coated with butter. Stir in broth and spices. Cover with a loose fitting lid and place in oven. Bake exactly 17 minutes. Discard parsley and thyme sprigs and bay leaf and serve.
Cook livers, covered in butter until almost tender. (about 10 mins.) Add mushrooms and green onions, cook until onions and livers are tender. combine remaining ingredients and add to livers. Heat and stir just until sauce is hot. Serve over rice or hot buttered toast.
Drain juice from cherries and pineapple. Heat and pour over gelatin. Let cool. Add Cokes and cherries. When gelatin is slightly thick, add cheese, fruit and nuts. Pour into a 9 x 13-inch pan. Let chill until firm before serving.
Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside. Beat together margarine and sugar until smooth. Add eggs one at a time. Beat well. Stir in vanilla, peel and zucchini. Alternately stir in dry ingredients and milk. Add nuts. Bake in greased and floured 10-inch tube pan or Bundt pan at 350° for 1 hour or until done. Cool in pan 15 minutes. Turn out. May drizzle with powdered sugar glaze.
Boil water and sugar; put in Jell-O. Stir well. Stir in pineapple, cream cheese and Cool Whip. Add nuts and celery (if so desired). Refrigerate. Quick and good.
In greased baking dish, layer tomatoes (by overlapping), onion, cheese and dressing mix. Continue layering ingredients ending with cheese and dressing crumbs on top. Dot with butter. Sprinkle with paprika. Bake at 350° for 30 minutes.
Heat oven to 350°. Blend milk and peanut butter until smooth. Mix in crumbs and chocolate pieces. Drop by teaspoonfuls 1-inch apart on lightly greased baking sheet. Bake 12 to 15 minutes or until set. Makes 3 dozen cookies.
Melt shortening. Add paprika and sliced potatoes. Salt and pepper to taste. Cover and cook over medium flame. Gradually add water until done, about 20 minutes.
Mix all ingredients together, adding ground beef last. Pack firmly in loaf pan. Bake for 1 hour at 350°.
Cook pasta accordingly. Meanwhile, in saucepan over medium heat, melt butter. Blend in cheese; stir in whipping cream. Heat almost to boiling, stirring constantly, with whisk. Place eggs in a small bowl and beat slightly. Stir small amount of hot cream mixture into saucepan. Cook over low heat, stirring constantly, with whisk until thoroughly heated, about 5 minutes. Stir in bacon and parsley. Toss sauce with hot pasta. Serve immediately.
Beat shortening until creamy; add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour and vanilla. Beat well. Fold in nuts and cherries. Bake 1 hour and 10 minutes at 350° in ungreased tube pan.
Cut carrots diagonally into 1/4 slices. Cook carrots in boiling water for 7 minutes or until tender. Drain. Keep warm in a serving dish. Combine next 4 ingredients in saucepan, gradually add orange juice, stirring well. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, pour over carrots; toss well. Garnish if desired.
Dissolve jello with boiling water. Pour thin layer (1/2-inch deep) into a 9 x 13-inch salad pan. Let congeal. When remainder of gelatin thickens, add marshmallows, pineapple and pecan pieces. Fold whipped topping in carefully; mix well. Pour over congealed, clear gelatin layer. Let congeal overnight. When ready to serve, cut jello squares and turn salad, bottom side up, on shredded lettuce so clear red jello is on the top and creamy layer is on the bottom.
Mix sugar, cocoa and flour. Slowly add milk and vanilla. Then cook slowly until done.
First you make a roux. When the roux is dark brown, add chopped onions, pepper and celery and continue cooking. When onions become clear, add green onions and parsley and continue cooking a few minutes. Add a bit of cold water so that roux becomes a thick liquid. Add garlic and rest of seasonings, including tomato sauce and wine. Add sausage and cover with water about 2 inches over the rest of the ingredients. Bring to a boil, stirring frequently, being sure that you have enough water so that sauce piquant won't stick. Cook for several hours until meat is tender. Serve over spaghetti or rice or just about anything or by itself.
Cook the chicken in enough water to cover. Add the bay leaf, garlic, chopped onion, celery tops and basil. When chicken is done (1 to 2 hours), drain and let cool. Remove from bones and dice. Add the remaining ingredients.
Heat oven to 375°F. Melt margarine in shallow baking dish while oven is heating. Add chicken and sprinkle both sides with soy sauce and sesame seeds.
Crush the bananas. Drain pineapple. Combine all ingredients and refrigerate for 2 hours before serving.
Brown onion in butter. Combine with soups, broth and chilies. Add pieces of chicken and mix well. In large baking dish, place a layer of tortillas, chicken and cheese. Repeat layers until casserole is filled, ending with cheese. Bake at 350° for 1 hour. (Better if sets a couple of hours before baking, can also be frozen.) Serves 8.
In large saucepan, over medium heat, bring cranberries, sugar and juice to a boil, stir frequently. Reduce heat to low and simmer 15 minutes. Remove from heat and stir in the rest of the ingredients. Cover and refrigerate overnight or up to a week before using.
Butter a 2 1/2-quart casserole or larger if available. Preheat oven to 350°. Cook and drain spaghetti. Saute onion and pepper in butter; drain. Heat soup and broth until hot. Combine all ingredients. Bake for 1 hour; after 30 minutes, stir and continue cooking.