HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook over double boiler until it coats a spoon completely, no longer, about 15 to 20 minutes.
Slice onion and place in bottom of baking pan. Place turkey on top of onion. Dilute mushroom soup with 1/2 can water. Pour the soup over all. Bake for 1 hour at 350°.
Mix together all ingredients and pour in 9 x 13 pan. Spray with Pam. Bake, uncovered, 1 hour at 350°.
In a small saucepan, cook onion in butter until tender, but not browned. Stir in flour. Drain mushrooms. Stir in mushrooms, milk, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in sour cream; heat through. Serve with poultry, beef, pork or burgers.
Mix the first 6 ingredients, then add corn. Cook about an hour at 375° to 400°. This is a recipe of Sara Williamson's grandmother. It is so easy and delicious!
Whiz all ingredients except poppy seed in blender. Remove from blender and stir in poppy seed. Chill and serve.
Brown sausage and ground beef. Drain. Add cheese and stir until melted. Put small amount of mixture on rye bread slices, not quite covering the top of each slice. Sprinkle with oregano. May be frozen prior to baking and kept in a Ziploc bag for future use. Bake on cookie sheet for 10 minutes at 350°. If frozen, bake 20 to 25 minutes or until cheese starts to bubble.
Soak mushrooms in cold water for a short time. Take out stems and chop in fine pieces. Lay caps on paper towels to dry. Saute onions, stems, garlic powder, celery salt, salt and pepper in butter. Add stuffing. Add enough herb seasoning to create the consistency or flavoring you desire. Mixture should be moist but not wet. Place caps on lightly buttered flat cookie sheet. Pack caps gently. Pour melted butter over all mushroom caps. Bake for 15 minutes in oven preheated to 350°.
Melt margarine and chocolate or cocoa mixture. Beat eggs and sugar together. Add butter and chocolate mixture and vanilla. Gradually add flour and baking powder. Add nuts. Bake at 350° for 25 to 30 minutes, longer if you want dryer brownies.
Boil water and sugar; cool. Put bananas in blender with a little juice and puree. Mix everything together except 7-Up. Freeze in 3 equal portions. Take out of freezer 2 hours before serving. Mix each container with 1 quart 7-Up as needed.
Saute cucumbers and onions in butter until soft but not brown. Sprinkle with flour. Cook 3 minutes. Add chicken broth. Process in blender or food processor until smooth. Return to stove and cook 15 minutes. Refrigerate for 24 hours. Immediately before serving, add cream. Sprinkle with cherries.
Sprinkle potatoes with vinegar and sugar. Add onion, pickle, seasonings and mayonnaise. Toss to blend carefully. Fold in egg slices. Chill. Makes 4 servings.
Sift together flour, cocoa, baking powder, baking soda and salt together. Add water, vanilla, shortening, sugar, eggs. Serves 8.
Combine pudding mix, pineapple with juice, sour cream and sugar. Beat slowly with rotary beater or at lowest speed on electric mixer for 1 minute. Pour into graham cracker crust. Chill 3 hours before serving.
Mix all together. Bake at 350° for 30 to 40 minutes.
Spread cream cheese thinly on ham slice. Place pickle on edge of ham and roll-up. Cut into slices. Secure with toothpick, if necessary.
Combine and simmer about 45 minutes until celery is tender. Good with French-style green beans or bean sprouts.
Dissolve jello in boiling water and add cold water. Chill until slightly thickened. Fold in fruit. Pour into 9 inch round or square dish. Chill until set. Combine whipped cream, salad dressing and marshmallows. Spoon over jello. Chill until ready to serve.
Mix the ingredients and pour into cookie crumb crust. Chill for at least 1 hour.
In 13 x 9-inch pan, layer chicken, soups, sour cream and dry mix. Pour broth over stuffing mix and finish with melted butter or margarine. Bake at 350° until golden brown, about 45 minutes.
Fry bacon until brown in a large saucepan or Dutch oven. Add onions and fry until onions are clear. Add tomato paste along with water. Bring to a boil and add shrimp. Add parsley flakes and garlic salt.
Brown the pork chops in frying pan. Pour mushroom soup with one can of water. Simmer until tender.
Toss grated cheese and flour. Mix eggs, milk and salt. Pour mixture into bowl with cheese and flour. Add broccoli. Pour into pie shell and bake at 350° for 45 minutes.
Mix like any other cake, flour fruits with the flour given. Wine or brandy may be added if desired. Bake two hours in a slow oven. I added lots more fruit of all kinds and nut meats and then added a wine glass of brandy and one of wine. But do not add any more flour even though you add the extra liquid.
Brown meat and onion. Add remaining ingredients; mix well. Put in baking dish. Cover and bake in a 350° oven for 1 hour. Serve as side dish or serve on a bun as a sandwich.
Beat well all except beans. Add beans. Pour into unbaked pie shell. Bake until pie is firm, about 45 minutes to 1 hour.
Cream butter and cream cheese, add sugar and egg yolks then add remaining ingredients. Chill for at least 1 hour. Roll out on lightly floured board. Cut into shapes. Bake at 350 for 10 to 12 minutes.
Pray before you start!	Then place in saucepan over low heat the sugar, corn syrup and	water.	Stir until sugar is dissolved;	then cook without stirring to 252°	(a little dropped into cold water forms a hard ball). Remove from heat and pour, beating constantly in a fine stream into the egg whites that have been stiffly beaten. Continue beating until mixture holds its shape and loses	its gloss. Then add the vanilla and nuts. Drop quickly from tip of spoon onto waxed paper in individual peaks or spread in greased shallow pan and cut into 1-inch squares when firm. Makes about 1 1/4 pounds.
Line a cookie sheet with foil, butter the foil and line with Saltine Crackers. Melt Butter and Sugar and boil 3 minutes. Pour sugar mixture over crackers and bake in preheated 350 oven for 5 minutes. Remove from the oven and immediately sprinkle the whole package of Chocolate Chips over crackers. Spread out chocolate as it melts to coat and entire pan evenly. Sprinkle with nuts. Refrigerate overnight. Break into pieces and serve.
Layer in a large Tupperware bowl as listed. Then mix 2 cups of mayonnaise and 2 tablespoons sugar. Spread on top of the layered ingredients in the bowl. Sprinkle 4 ounces of Cheddar cheese on top. Put tight lid on and refrigerate for 8 to 10 hours. Serve.
Place the unpeeled peach with banana, mineral water, ice and vanilla, if desired, in a blender. Process on high speed until frothy. Serve in tall, chilled glasses, garnish with mint sprigs, if desired. Makes 2 servings.
Saute all veggies in 2 tablespoons olive oil till tender crisp. Sprinkle with seasonings. Add corn and black beans. Place veggies on warm wrappers with sour cream. Roll up.
Melt butter, add flour and milk slowly. Add soups, when thickened add the cut up meat. Serve over split baking powder biscuits. A small can of peas or pea/carrot mixture can be added if desired.
Freeze cookie dough for 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping on bottom and sides of greased 9-inch spring-form pan. With lightly floured fingers, seal edges to form crust.
Cream sugar, applesauce, egg whites, orange juice and vanilla. Add dry ingredients. Fold in cranberries. Bake at 350° for 50 to 60 minutes.
Divide rolls into triangles and line a 9-inch pie pan. Fill with mixture of remaining ingredients. Bake at 350° for 40 minutes.
Grease an 11 x 16 x 2-inch baking pan. Cut beef into 1/2-inch cubes; sprinkle in pan evenly. Add 1 cup of tomato juice to pan; cover with aluminum foil. Bake for 1 hour in a 300° oven. Take out and add vegetables in layers. Mix dry ingredients; sprinkle over vegetables. Add 1 cup tomato juice or more, if needed. Again, cover with aluminum foil. Bake in a 300° oven for 2 hours, or until tender. Check beef for tenderness.
Cook macaroni, rinse with hot water. Add remaining ingredients to your own taste. (This should be made the day before you need it for flavors to blend.)
Put shredded cabbage in bowl; mix in onion, cottage cheese and mayonnaise. Toss thoroughly. Salt and pepper to taste.
Fry sausage until brown; cut in small pieces and place in bottom of shell. Sprinkle with cheese. In bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at 350° for 55 to 60 minutes or until knife inserted in center comes out clean.
Mix together well and set aside. In a food processor or blender, cut up fine 1 package Oreo or chocolate cream filled cookies (12 to 16 ounces). Press 1/2 of cookie crumbs on side of bowl. Pour in cream cheese mixture. Top with rest of crumbled cookies. Put foil around bowl to look like a potted plant.
Mix together all ingredients. Bake in casserole dish at 350° for 50 to 60 minutes.
Preheat the oven to 350°. Melt 1/4 pound of butter in a skillet. Add the mushrooms, salt and pepper; cook stirring often, until the mushrooms turn very dark and absorb all the butter. Remove from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg. Divide the mushroom stuffing into 8 portions and place a portion in the center of each chicken. Fold the chicken around the stuffing and place, seam side down, in a shallow casserole dish. Melt the remaining 4 tablespoons of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup bread crumbs. Pour on the cream and bake for 30 minutes until lightly brown.
Custard: In double boiler, add 5 egg yolks, 1/2 cup sugar and 1 cup of simmered milk. Cook until thickened.
Sift flour and add salt, nuts and cheese. Add softened butter. Make in roll and place in refrigerator. When chilled, slice into thin wafers. Bake at 350° for 15 minutes or until brown.
Mix 1/2 cup sugar, baking powder and flour. Cut in butter. Add milk and stir only until mixed together. Spread in a greased baking dish (large enough so liquid won't boil over). Pour fruit, 1 cup brown sugar and water over the batter. Bake about 40 minutes at 350°. When baked, crust will be on top.
Mix flour and soda. Combine butter, sugars, vanilla and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually add flour and stir in chips. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes at 375°.
Boil red hots in water until candy is dissolved. Add jello; stir to dissolve. Cool. When slightly thickened, add applesauce, celery and nuts. Pour into well-oiled 8 x 8-inch pan. Refrigerate until set. Top each serving with dressing made of whipped cream, mayonnaise, cinnamon and green coloring.
Cut broccoli into small pieces. Cook on low in chicken broth until tender. Combine remaining ingredients, except cheese. Bring to a boil. Turn soup on low and add shredded cheese. Serve after cheese melts.
Heat oven to 350°. In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper. Add drained beans and soups; pour into greased 1 1/2-quart casserole. Mash potatoes while hot. Add milk and egg. Season with salt and pepper. Spoon in mounds over casserole. Sprinkle potatoes with cheese. Bake in moderate oven (350°) for 25 to 30 minutes. Makes 4 to 6 servings.
In a large skillet, combine pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger. Over medium heat, cook and stir until thickened. Add shrimp. Cook until pink. Add remaining ingredients, except rice. Heat through. Serve over rice.
Wash squash, trim ends and slice. Cook squash and onion in salted water. Drain well and mash. Mix sour cream, cream of mushroom soup, eggs and cheese (and mushrooms and/or bacon, if desired) and pour into greased 2-quart casserole dish. Sprinkle with crushed Ritz crackers and pour melted butter on top. Bake, uncovered, at 300° for 30 minutes. Serves 6 to 8.
Arrange in loaf pan in order given. Bake at 350° for 40 minutes. Serve with Cool Whip, if desired.
Spray 9-inch pie plate with all-vegetable spray. Beat cream cheese and sugar; add biscuit mix. Beat in eggs, one at a time. Add pumpkin and seasonings. Pour into pie plate; bake in preheated 350° oven 25 to 30 minutes or until center is set.
Butter a 9-inch pie pan. Blend all items and pour into pan. Bake at 400° until custard sets, about 25 minutes.
Cut shortening into flour and salt to consistency of corn meal. Add egg and vinegar to the 1/3 cup water and blend together. Then add to flour mixture and mix.
Cook macaroni according to directions on package. Mix together eggs (beaten), evaporated milk, sweet milk and salt. Add macaroni and pour into greased baking dish. Dot with margarine. Bake at 350° for 30 to 40 minutes.
Mix together in order given. Bake at 350° for 55 minutes. Spray pan with Pam.
Mix all ingredients except walnuts. Refrigerate. Sprinkle with walnuts, if desired. Makes 8 servings.
Mix ingredients together and bake in 9 x 13-inch pan at 350° for about 30 minutes or until golden brown.
Cook diced bacon and onion until sauteed. Add tomatoes and potatoes; cook 15 minutes. Add other ingredients; simmer until done. Fish stock can be used for water. Serve.
Combine 6 ingredients together. Pour into bottom of pie shell and dot with margarine. Add layer of cheese and top crust. Bake until brown at 350° for 1 hour.
Pick over canned fish. Remove skin and bones. Add onion, salt and pepper to taste. Separate eggs; add beaten yolks to mixture. Last, add the beaten egg whites. Pour into greased loaf pan. Bake for 3/4 hour at 325°.
Shake flour in large size Reynolds oven bag (14 x 20-inch); place in a 13 x 9 x 2-inch baking pan. Add soup, green beans, chicken broth, pepper and 1/2 can of onions to bag. Squeeze bag to blend in flour. Arrange ingredients in even layer. Sprinkle chicken with seasoned salt and pepper. Place chicken in bag; sprinkle with remaining onions. Close bag with nylon tie. Cut six 1/2-inch slits in top. Bake at 350° for 45 to 50 minutes.
Salt hamburger meat and dice onion into meat. Make into meatballs. Fry until brown. Make water gravy. (Brown flour in grease; add salt and pepper. Use water instead of milk.) Add bouillon cubes. Return meat to gravy; simmer for 15 minutes.
Break lettuce in a 9 x 12-inch glass pan. Layer rest of ingredients as listed. Mix salad dressing and sugar. Spread over top, covering entire top. Sprinkle with cheese and refrigerate 8 to 10 hours before serving.
Saute onion in butter. Add meat and brown. Drain fat. Add tomatoes and Veg-All. Dissolve bouillon cubes in hot water. Cook orzo and drain. Add to soup and let simmer for approximately 1 hour. Salt and pepper to taste.
Soften oleo and cream cheese. Cream together with sugar. Add eggs, one at a time, and beat well. Add vanilla and orange or lemon extract and flour; beat. Pour in well-greased (with Pam) Bundt pan. Cook 1 hour and 15 minutes at 325°.
Beat eggs, milk and sugar together until well mixed. Add remaining ingredients; blend thoroughly. Pour into unbaked pie shell. Bake at 400° for about 1 hour, or until knife inserted in center comes out clean.
Mix instant pudding and milk together. Add sour cream and whipped topping. Mix well. Make layer of vanilla wafers, bananas and topping. Repeat until all topping is used. Set in refrigerator overnight.
Mix all together. More flour may be needed to roll out. Cut out and fry in hot Crisco.
Boil water and add noodles. Cook and drain. Cook ground meat with onion. Drain off grease. Add tomato sauce, water, sugar, spices and salt. Simmer 1 1/2 to 2 hours. Layer noodles, sauce and cheese. Let cheese be on top layer and bake at 350° until cheese is melted.
Mix. Put in plastic bag. Wash off meat with water. (Do not dip in egg.) Put meat in bag and shake until covered. Bake on cookie sheet. Use any meat according to recipe.
Blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Bake in greased tube pan at 325° for 35 to 45 minutes.
Mix well margarine, brown sugar, egg, buttermilk, baking soda, flour, vanilla and rhubarb.
Chop cranberries, 4 cups at a time, in 2 (1/2 gallon) jars. Add sugar and gin, cover and shake hard for 5 seconds. Store in a cool place. Shake each day for 3 weeks. Strain well. Makes 6 cups. Use nonmetallic lids.
Beat 2 egg whites until stiff and set aside. Beat rest of eggs with sugar and salt. Add milks and vanilla. Fold in egg whites and make in a gallon freezer. May add fresh or canned fruits.
Mix first 3 ingredients together in 1 1/2-quart casserole. Add 1/2 can of onion rings. Bake, uncovered, at 350° for 30 minutes. Top with remaining onion rings; bake 5 minutes longer.
Stir boiling water into gelatin in medium bowl for 2 minutes or until completely dissolved. Stir in sherbet. Mix until melted. Refrigerate 25 minutes or until gelatin mixture is slightly thickened. Fold in whipped topping, marshmallows and pineapple. Pour into crust. Freeze until firm or refrigerate overnight. May cover with plastic cover from graham crust pan. Makes 6 to 8 servings. If frozen, leave at room temperature for 15 to 20 minutes.
Bake pie crust according to package. Pour in ingredients. Bake 15 minutes at 425°, then 15 minutes at 325°. Serves two people.
In a large bowl mix the sour cream and the few drops of red food coloring. Add all the other ingredients and stir well. If you use the colored marshmallows, you may omit the food coloring. If desired, you may use a smaller can of fruit cocktail and half the marshmallows. Is good for a week.
Cube Velveeta. Combine with milk and picante sauce in saucepan over low heat. Heat until sauce is smooth. Serve with chips, Bugles or vegetable dippers.
Mix all ingredients together, except peanuts. Make sure it's mixed well, then roll it into a ball. Roll onto wax paper with the peanuts. Keep it cool.
Crush the pretzels. Mix with 3 tablespoons sugar and the 3/4 cup margarine. Press into a 9 x 11-inch pan. Bake at 400° for 8 minutes. Cool.
Brown chops on both sides. Meanwhile, slice potatoes thin as for scalloped potatoes. Arrange potatoes in an 8 x 8-inch baking dish. Top with browned chops. Mix soup with milk and pour it over potatoes and chops. Bake at 350° for an hour. Serves 4.
Boil macaroni, then drain. While macaroni is cooking, brown meat in a frying pan. Drain off most of grease. Next, add celery, onion, peppers, seasonings and tomato sauce. Heat good, then add drained macaroni. Heat good, making sure to stir well.
Sift dry ingredients into a large bowl. Add nuts, melted shortening, egg, orange juice and peel. Stir until dampened but not smooth. Pour into loaf pan. Bake at 350° for 55 minutes.
Preheat oven to 400°. Unroll dough and divide dough into 4 rectangles. Roll each piece larger. Put 1/3 cup of the pie filling in center of each dough. Seal dumpling by bringing opposite corners up over cherry filling and pinch together. Do same with other 2 corners. Put dumplings into greased baking dish. Sprinkle 1/2 teaspoon sugar on each dumpling. Bake 20 to 25 minutes or until golden brown. Cool before serving.
In a large skillet, over medium-high heat, brown beef with onion and garlic; drain well. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 40 to 45 minutes, or until lentils are tender. Spoon 1/2 cup mixture into each bun. Makes 6 servings.
Cook cauliflower until tender. Save 2 cups of water and dissolve bouillon in water, set aside. Saute diced onions in margarine. Add 2 cans soup to onions and stir until smooth. Add broth and milk and stir until smooth. Cook over medium heat. In a saucepan, cut up cheese into chunks and add about 2 cups soup mixture to cheese. Cook until cheese melts (stir). Add cheese mixture to soup mixture. Add vegetables, salt and pepper to taste. Stir constantly.
In saucepan heat together butter and water just to boiling, stirring to melt butter. Sift together powdered sugar, dry milk powder and cocoa. (If mixture seems lumpy, sift again.) Add the butter mixture; stir until well combined. Stir in nuts. Turn into a buttered 8 x 8 x 2-inch baking pan. Cover and chill several hours or until firm. Cut into squares. Makes about 1 1/2 pounds candy.
Slice peaches and add to unbaked pie shell. Set aside. Mix remaining ingredients together and then pour over peaches. Bake at 400° for 15 minutes, then at 325° for 40 minutes.
Grease loaf pan. Cut shortening into dry ingredients. Beat egg and then add juice. Mix. Stir in berries and nuts. Bake at 350° for 1 hour.
In large bowl, combine cucumbers, onions, salt and water. Let stand 2 hours. Drain liquid and squeeze the vegetables by handfuls to extract more moisture. Add remaining ingredients and stir until sugar is dissolved. Spoon into freezer containers. Cover tightly. Freeze at least overnight before serving. Thaw 4 hours and serve. Makes 3 pints.
Melt marshmallows with peanut butter and butter in pan over low heat. Stir until melted and well blended. Remove from heat. Stir in corn flakes until well coated. Press firmly onto bottom and sides of greased 9-inch pie plate. Chill.
Grease large platter or pan with butter, oleo or Crisco. Mix sugar and cocoa together thoroughly. Add Karo, milk, salt and butter. Stir well until all is mixed well except butter. It will still be in large chunks. Cook (but do not stir) until butter melts, then stir occasionally until candy forms soft ball in cup of cold water. I've found this does not do well if I use a candy thermometer to test for soft ball. After soft ball is formed, take off heat and add vanilla. Cool about 10 minutes, then beat by hand with large spoon until candy begins to thicken. Add about teaspoon of cold milk every now and then if candy begins to get too thick to stir. Beat until it gets a glossy look, add pecans and continue beating until very thick and pour on well-greased platter or pan. Let cool for about 30 minutes at room temperature and then cut in squares. Yields about 20 to 25 pieces depending on size you cut the squares.
Brown hamburger, drain, add onions, salt, pepper, bouillon cubes, soup and water. Simmer and serve over mashed potatoes.
Drain salmon before mixing and reserve 2 tablespoons juice from salmon. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to juice, then stir into mixture. Form into patties and fry in hot Crisco.
Bake potatoes in a preheated 400° oven for about 40 minutes or until well done (they'll give when squeezed). Remove from oven and let them cool a bit. Then slice in half. Scoop out insides and refrigerate until needed (they can be used later as hash browns). Add cheese or crumbled bacon bits to hollowed-out skin and rebake for about 10 minutes or until golden brown and cheese is melted. Serve with plenty of sour cream. Serves 4 people.
Mix until frothy. Dip slice of bread in mixture and put in pan with 1 tablespoon butter. Fry until browned.
Wash blossoms thoroughly in salted water (salt draws out any insects). Drain thoroughly on paper towel. Prepare pancake batter, your recipe or packaged mix. Dip blossoms in batter and fry quickly in oil heated to 365° to 375°; blossoms need only 1 to 2 minutes to fry crisp and browned. Drain on paper towel. Season with salt and pepper. Serve immediately.
Mix ingredients and pour over dressing mix. Sprinkle remaining dressing mix over and pour 1 can cream of chicken soup (undiluted) over. Bake 45 minutes at 325°. Sprinkle 3/4 cup grated cheese over top the last 10 minutes of baking.
Toss avocado with lemon juice until well coated. Drain. Remove center petals and chokes from artichokes. Spoon 1 tablespoon cocktail sauce into center of each one. Toss avocado with shrimp and spoon into artichokes. Top each with a tablespoon of cocktail sauce. Garnish with parsley sprigs. Serves 4.
Butter a 13 x 9 x 2-inch baking pan. Heat corn syrup, margarine and chocolate chips to boiling point in 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large bowl. Toss quickly until all cereal is coated. Fold in marshmallows, one cup at a time. Press evenly in buttered pan. Let stand until firm. Cut in squares. Makes 48.
Place dried beef in large baking dish. Rinse chicken and pat dry. Arrange in prepared baking dish. Top each chicken breast with 1/2 slice bacon. Combine sour cream and soup in bowl; mix well. Spoon over chicken. Sprinkle with paprika. Bake, uncovered, at 300° for 1 1/2 hours. Bake, covered, for 1 hour longer. Yield: 6 servings.