HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saut onion and celery in butter. Add to broth. Mix sage and pepper with bread mixture, crumble. Add to broth mixture. Add salt and eggs. Mix well. Bake in 400 degree oven 45-55 minutes. You can add more sage if you like. Also add a can of cream of chicken soup to make richer and moister. Can also add milk if you don't have enough broth.
In medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in nuts. Spread mixture quickly in buttered 9 x 5-inch loaf pan. Cool. Cut into squares. Makes 2 dozen.
In a bowl combine flour, cornmeal, baking powder, sugar, salt and bacon. In another bowl, combine the egg, milk and oil. Add to flour mixture. Pour batter into a greased baking pan. Bake at 400° for 30 minutes.
Reserve 2 tablespoons blue cheese for garnish. In blender at low speed blend mayonnaise, milk, vinegar, red pepper, salt and remaining blue cheese until smooth. Set aside.
Mix all ingredients and heat on stove until it boils. Refrigerate overnight. Before serving, pour over salad and toss.
Stir first 4 ingredients and boil over low heat until it forms a medium-hard ball in water. Add peanut butter and marshmallow cream. Beat until thick and pour in buttered pan.
Set Super Pot cooker at 225° and brown meat on all sides in oil. Add all remaining ingredients. Cover and reduce heat to simmer for 2 hours. Remove meat, peppercorns and bay leaf. Trim meat from bone and cut into 1-inch cubes. Return meat to Super Pot. Skim off fat before serving. Yield: 6 to 8 servings.
Cook noodles. Mix all other ingredients together, except 1/4 package crackers and 1/2 of cheese. Pour noodles and mixture in 12 x 24-inch baking dish. Cover top with remaining cheese and crackers. Bake at 400° for 10 to 15 minutes until cheese melts and crackers are browned.
Combine all items for cornbread mixture. Put grease in large skillet (cover bottom). Heat to 350°. Saute, with 3 teaspoons bacon fat or grease, a large onion, chopped fine, 3 fresh jalapeno peppers, seeded and chopped and a bell pepper, seeded and chopped fine. Add 1 pound ground chuck. Brown all and season with black pepper and salt. Drain fat. Pour 1/2 of cornbread mixture into heated skillet. Add meat mixture. Add 1/2 pound grated Cheddar cheese. Top with remaining cornbread mix. Bake at 350° for 40 to 45 minutes.
Mix hamburger, eggs onions and seasoning. Add enough crumbs so that mixture will stick together. Roll into balls and dry in olive oil. Refrigerate this until about 3 hours before serving. Put meatball in crock pot and add your favorite BBQ sauce. Cook on high for about 1 hour and turn to low for remainder of time.
Cut steak into 6 pieces. Cut onion into 1/4-inch slices. Chop celery into 1/2-inch slices. Mix flour with salt & pepper. Dredge steak in flour mixture, coating well. In greased slow cooker, place onion, then steak, then celery, then tomato sauce. Cover and cook on low 6-8 hours until meat is tender. Serve with baked potatoes or over rice.
Mix flour, sugar and shortening together. Add milk and vanilla. Mix well. Add unbeaten eggs and continue beating, about 2 minutes. Batter is thin. Bake in 2 or 3 (8-inch) pans (I use black skillet) at 350° for 30 to 35 minutes or until done.
Cook sausage until browned, stirring to crumble. Drain well and set aside. Unroll crescent roll dough into a lightly greased 13 x 9 x 2-inch baking dish. Press bottom and sides to form a crust; seal perforations. Prick with a fork. Bake at 350° for 6 minutes on lower oven rack. Spoon sausage evenly over crust; top with potatoes. Beat eggs well and pour over potatoes. Bake uncovered at 350° on lower oven rack 25 minutes or until set. Sprinkle cheese evenly over top; bake an additional 5 minutes or until cheese melts. Garnish if desired.
Cook broccoli and rice according to package directions. Mix soup with broccoli and rice. Place in a baking dish. Top with cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Salt and pepper roast on both sides. Place enough heavy-duty foil in baking pan to wrap up roast. Sprinkle bottom of foil with soup mix before placing roast in pan. Sprinkle rest on roast and cover with soup. Fold foil over roast and cook for 3 1/2 hours in preheated 350° oven.
Stir rice, orange juice, soup, mushroom pieces and enough water to equal 2/3 cup in bottom of 9 x 12-inch baking pan until all mixed. Place cut up chicken on top of rice. Sprinkle onion soup mix on top. Cover with foil. Bake in 375° oven for 1 1/2 hours. Take cover off and cook for another 1/2 hour. Serves 4.
In large saucepan, cook each variety of vegetable (except zucchini or cucumbers) separately, in boiling water for 2 minutes. Remove with slotted spoon and cool under cold water. Drain. Place vegetables in layers in wide-mouth jars or 1 large glass container with tight-fitting cover.
Mix all ingredients together and fold into a well-greased baking dish. Bake at 325° for approximately 1 hour or until middle gets baked.
Brown chicken in shortening. Pour off fat. Add remaining ingredients except rice. Cover and cook over low heat 45 minutes or until done. Stir occasionally. Serve over rice.
Mix ingredients together. Serve with apples slices and ginger cookies to dip. This recipe make a lot. You can save half of the dip to serve another time.
Get milk and 1 (12 ounce) can of beer steamy hot, not boiling. Add Cheez Whiz, chicken broth and Worcestershire sauce. Get steamy hot, not boiling. Add 1 (12 ounce) can of beer and 1/4 cup plus 2 tablespoons cornstarch. Pour mixture into a large pot and let cook on low for 2 hours.
Cook noodles in boiling water for 10 minutes; drain. Defrost spinach. Saute onion in oil until soft. Add zucchini and mushrooms and cook until tender. Stir in tomato sauce, tomato paste, olives and oregano. Butter a 13 x 9 x 2-inch casserole. Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices. Repeat, placing remaining third of Monterey Jack on top. Sprinkle with Parmesan cheese and bake in preheated 375° oven for 30 minutes. Serves 8.
Sprinkle chicken breasts evenly with salt and pepper and place in a lightly greased 11 x 7 x 1 1/2-inch baking dish. Combine cheese and next 3 ingredients and pour over chicken. Sprinkle with chiles. Bake, uncovered, at 350° for 35 minutes. Serve over rice.
Combine ingredients except eggs. Simmer 10 minutes, covered. Pour over peeled hard-cooked eggs in gallon jar. Seal eggs in gallon jar. Seal and store in refrigerator for up to 1 week.
Mix together the first 3 ingredients and press into a 9 x 13-inch pan. Freeze. Slice ice cream about 1 inch thick and lay on crust. Freeze.
In glass dish large enough to fit lamb, mix mustard, rosemary, ginger, garlic, soy sauce, and oil. Add lamb. Marinate overnight, turning after 1 hour. Remove lamb from marinade. Place on hot grill over gray coals. Cook 10 to 15 minutes on each side, depending on size of lamb. Part will be well-done, part medium-done, and part rare. This can also be broiled. Baste during cooking with marinade. Slice lamb on the diagonal. Serve with assorted vegetables, grilled alongside lamb. Serves 6 to 8.
Cream the butter, sugar, egg and vanilla. Mix the salt, flour and coconut. Stir well. Reserve 3/4 cup for topping. Spread remaining in greased 9 x 11-inch pan. Spread apricot preserves on coconut mixture. Sprinkle nuts over apricot preserves. Put reserved dough on top. Bake at 350° for 30 minutes. Cool slightly and cut in bars.
Heat 1/4 cup olive oil in a large skillet. Saute first 6 ingredients over medium heat until onion is translucent. Add tofu and herbs; cook 2 minutes more. Add salt, pepper and Parmesan. Place vegetable mixture in deep pie dish; add gravy until it reaches the top of veggie mixture. Cover with rolled pie dough; prick the crust. Bake at 350° for 35 to 45 minutes until crust is golden brown.
Add salt and pepper to squash and onion and cook together; drain well. Mix together flour, milk and egg, then add squash, sugar and salt. Put in crushed red peppers (optional). Drop by teaspoonfuls onto greased griddle or frying pan. Brown on both sides and serve.
Cook macaroni; drain. Brown meat with onion and garlic. Drain fat. In mixing bowl combine egg, bread crumbs, cinnamon, allspice and 1/4 teaspoon pepper. Stir in meat mixture and 1/4 cup of the sauce. Mix well. Stuff each shell with about 2 tablespoons meat mixture. Pour half of remaining sauce in casserole dish. Place filled shells in single layer on sauce and top with remaining sauce. Heat through in oven or microwave.
Drain Veg-All well and place in casserole dish. In small saucepan, melt together 1 stick butter and Cheez Whiz until it makes a sauce. Fold into Veg-All casserole. Crush crackers and place on top. Melt the other stick of butter and pour over top. Bake uncovered for 30 minutes at 350°.
Season chicken with seasoned salt and pepper and place in shallow baking dish. Mix lime juice, salad dressing mix and butter and pour over chicken. Cover and bake at 350° for 1 1/2 hours. Remove cover 15 minutes before serving.
Combine chocolate, butter and peanut butter; melt over low heat. Pour cereal in large bowl. Pour chocolate mixture over cereal. In a large paper bag, put 1/2 cup sugar. Pour in cereal, stir to coat. Put another 1/2 cup sugar; shake gently to coat. Add additional sugar if you feel it is needed, add gradually.
Boil rhubarb, sugar and pineapple for 10 minutes. Remove from stove. Add strawberry Jell-O. Stir well. Put in sterilized jars. Cover with Parowax.
Heat first 6 ingredients thoroughly. Pour in casserole dish. Top with mashed potatoes. Sprinkle with grated cheese. Bake at 350° for 25 to 30 minutes.
Dissolve jello in 3 cups of hot water. Add raspberries, juice and all, bananas and pineapple. Put half of mixture in mold and let set until firm. Spread sour cream over set jello and cover with remaining jello.
In skillet, brown beef with onion, garlic and seasonings. Stir to separate meat. Combine in 1 1/2-quart casserole with soup, water and noodles. Place cheese around edge. Bake at 350° for 30 minutes.
Blend together and put in 8 x 2-inch oblong pan. Bake at 350° for 20 minutes.
Preheat oven to 350°. Blend milk, coconut and vanilla. Drop by teaspoonfuls about 1-inch apart on well-greased cookie sheet. Bake at 350° until delicate brown, 8 to 10 minutes. Remove from pan at once. A whole or half candied cherry may be placed in the center of each cookie before baking. Makes 5 dozen.
Cream sugar and butter. Beat in eggs and vanilla. Combine flour, soda and salt. Add alternately with milk and fold in bananas. Bake at 325° for 40 to 45 minutes.
Pour boiling water over gelatin and stir until dissolved. Add marshmallows and let them melt. Cool. Add remaining ingredients and stir well. Refrigerate several hours before serving.
Mix slaw ingredients, onions and noodles. Refrigerate until serving time. Mix the oil, sugar and flavor packs. At serving time, mix dressing with refrigerated ingredients. Add almonds and sunflower seeds. Serves 6.
Combine all ingredients; mix well. Use 2 to 3 heaping teaspoonfuls per mug. Add boiling water and enjoy.
Cover pickles with lime water and soak 24 hours. Drain and wash. Cover with clean water. (Do this 3 times.) Dry cucumbers well. Heat mixture and pour over cucumbers and let stand overnight. Next morning bring to boil for 1 hour. Add teaspoon salt.
Tear cleansed, crispy lettuce into bite size pieces and place in a 9 x 12-inch greased dish. Layer remaining ingredients in order given; add sugar in mayonnaise and spread over top as you would icing on a cake. Top with grated cheese and refrigerate for 8 to 12 hours or overnight. At serving time, garnish with bacon bits and parsley (optional).
Add carrots and broccoli to cooking noodles for last 2 minutes of cooking time. Drain and rinse with cold water. Stir in dressings and remaining ingredients. Refrigerate. Makes 12 servings.
Mix sugar and flour in large bowl. In saucepan boil shortening, oleo, water and cocoa. (Bring all to a boil.) Pour this mixture over the sugar and flour and mix well. Add eggs, buttermilk, soda, salt and vnailla and mix well. Bake on a greased cookie sheet at 325° for 30 minutes. Frost while still hot.
Put each ingredient through blender separately. Keep slushy cold until ready to serve and add ginger ale.
In a bowl, cream the shortening. Add sugar gradually. Add eggs and molasses. Blend. In second bowl, sift together flour and spices. Add to creamed mixture and stir well. Knead dough and shape into rolls. Chill overnight. Next day, slice and bake in a 350° oven for 8 to 10 minutes.
Melt the almond bark in the microwave 2 to 3 minutes. Stir after 1 1/2 minutes and continue to stir every 30 seconds until melted. When melted, stir in the nuts and pretzels. Mix well. Pour into a greased pan and spread out. Refrigerate for 30 minutes. Break into pieces.
In a family of 4, cube potatoes; put in microwave plate. Sprinkle with garlic salt, black pepper, paprika, seasoned salt and parsley flakes on potatoes. Put 1 tablespoon of butter on each side and the fifth tablespoon in the middle of potatoes. On High, cook, covered, until the potatoes are done. Mix butter over all the potatoes.
In a 9 x 13-inch baking dish, bake cake as directed. Let cool. In a bowl let cream cheese set until soft enough to work, then add instant pudding and pour milk over, let stand until milk is absorbed in pudding mix; beat well until thoroughly mixed, stir in pineapple. Cover cake with mixture. Using soft Cool Whip, cover the mixture and sprinkle coconut over top.
Bring the first 4 ingredients to a boil for 1 minute, stirring constantly. Put in a 1 1/4-quart baking dish. Sprinkle with cinnamon. Stir remaining ingredients together and place on cobbler. Bake in a 400° oven for 25 to 30 minutes.
Blanch tomatoes in boiling water. Drain, sprinkle with cold water, then peel. Cut into halves and salt to taste. Place tomato halves on a sieve to drain. Mix tuna, margarine, chopped capers and spring onions in a bowl. Fill tomato halves with mixture. Top with pitted olive. Serve a tomato half per person on a bed of lettuce. Add salt as desired. Serves 4.
Mix cookie mix; bake in pizza pan. Let cool. Mix sugar and cream cheese; spread over cooled crust. Spread the crushed pineapple. Slice apple, banana and peaches; sprinkle fresh fruit with a few drops of lemon juice. Spread over crust in layers. Sprinkle with coconut. (Can use strawberries or any other kind of fruit.) Top with Cool Whip. Sprinkle with pecans, coconut and cherries.
Cook together sugars, milk and cream of tartar; stirring constantly until firm soft-ball or 232°. Add pecans and beat. Drop onto waxed paper by spoonfuls.
Wash potatoes and prick them several times with a fork; bake at	400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise and then scoop out pulp. Set pulp aside. Discard skins. Melt butter in a heavy saucepan over low	heat; add flour, stirring until smooth.	Cook 1 minute, stirring constantly. Gradually add milk;	cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp,	salt, pepper, 2 tablespoons green onions, 1/2 cup bacon	and 1 cup of cheese. Cook soup until thoroughly heated, but do not boil. Stir in sour cream. Add extra milk if necessary	for desired thickness.	Serve with remaining onions, bacon and cheese.
Brown meat. Add onion and seasonings. Add beans and chilies, mix well. Pat into greased 9 x 13-inch pan. Top with cheese. Sprinkle taco sauce over. Bake at 400° for 20 to 30 minutes. Put olives, onion and sour cream on top. Serve with taco chips.
Saute onion and green pepper until onion is clear. Next, add tortilla bits and stir until tortillas are cooked just a bit. Put green chilies into beaten eggs and pour over tortilla mixture. Scramble eggs until done; turn off heat. Add tomato sauce and stir briskly into mixture until mixture is well covered; add Cheddar cheese and let melt. Serve with picante sauce, if desired. Good brunch menu item!
Cream margarine and Crisco with sugar. Add eggs, one at a time. Sift together dry ingredients; add alternately with milk. Add vanilla. Bake at 325° for 1 hour and 25 minutes.
Preheat oven to 350°. Cook sliced zucchini in small amount of salted water until tender; drain. Cook carrots	and onion until tender. Stir in soup, add zucchini. Place in casserole. Top with croutons mixed with butter. Bake at 350° for minutes.
Preheat oven to 350°. Cook mixture of chicken, onion, soup and broth in a saucepan over low heat just until heated through, stirring constantly. Toss stuffing mix with butter in bowl. Layer chicken mixture and stuffing mixture 1/2 at a time in a 9 x 13-inch baking dish. Bake for 20 minutes or until bubbly. Yields 8 servings.
Preheat oven to 350°. Beat egg whites stiff, gradually adding sugar, salt and vanilla. Fold in nuts and chocolate chips. Drop by spoonfuls onto cookie sheet. Turn off oven. Place cookies into oven and close door. Leave undisturbed overnight.
Cut steak in strips. Brown in hot oil. Add onion and garlic. Combine mushroom soup, sour cream, mushrooms, catsup and Worcestershire sauce. Add to meat; heat thoroughly. This may be prepared in an electric skillet. Serve with 6 ounce noodles which have been cooked and drained.
Mix all ingredients together well. Divide batter in two greased and floured loaf pans. Bake at 350° until lightly browned (about 45 minutes to 1 hour).
Cut bread lengthwise in 3/8 inch thick slices. Mix watercress, cheese and salt. Spread 1/4 cup filling on each slice. Roll up, wrap in foil and chill. Slice and serve.
Mix pineapple and pudding. Fold in other ingredients. Chill 5 hours and serve.
Cut apples in wedges and dip in caramel dip. Will keep well in refrigerator.
Put the soup in, then put the cheese in, then put the beans in and then put the onions in.
Melt margarine in casserole. Add rest. Bake 1 hour at 350°. Delicious
In a large saucepan, combine cream cheese, Parmesan cheese, margarine and milk. Stir over low heat until smooth. Add fettucini; toss lightly. Makes 4 servings.
Brown meat and onions. Add all but last 3 ingredients. Cook 10 minutes. Add Velveeta cheese and cook until cheese melts. Cool this mixture. Cut muffins in halves and spoon cooled mix on the 24 muffin halves. Top with Mozzarella. Freeze on cookie sheet until ready for use. Bake at 350° until heated thoroughly. You may add chopped mushrooms or pepperoni, if desired.
Brown sausage in a large skillet, stirring until it crumbles and is no longer pink; rinse and drain. Stir together sausage and remaining ingredients in a 2 1/2-quart slow cooker. Cover and cook at low 2 hours or until cheese melts. Serve with tortilla chips. Yield: 6 cups.
Combine tuna, water chestnuts, nuts, onion and celery; mix together with soup. Put into casserole dish (which has been sprayed with Pam). Use chow mein noodles as topping. Bake in the oven at 350° for 30 to 45 minutes. Serve with hot rolls and tossed salad, and you have a simple complete meal.
Beat 4 minutes: eggs, sugar, butter, flour, cocoa, vanilla and salt. Stir in nuts. Pour into greased 8 inch pie plate. Bake 30 minutes at 325°.
Rinse and skin breasts. Dip in seasoned milk and coat with almonds. Put in shallow baking dish and pour sauce over breasts. Top with string cheese. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. Mix all ingredients together in a large bowl. Roll dough into small ball and roll in sugar. Press cookies down with a glass and bake for 8 to 10 minutes.
Brown ground beef, onion and bell pepper in frying pan. Add remaining ingredients and simmer as long as possible.
Brown hamburger and saute onions in large skillet over medium heat. Drain. Add remaining ingredients and simmer for 30 minutes to let flavors blend.
Cook chuck until brown; drain. Add next 5 ingredients and simmer 5 minutes. Then add both cheeses and blend. Serve warm with sesame sticks.
Combine first 5 ingredients in large bowl. Make a well in center of mixture. Add eggs, buttermilk and oil. Stir just to moisten. Bake in muffin cups at 400° for 15 to 20 minutes. Can be stored in refrigerator until ready to bake.
Put water, soup and rice together and when mixture begins to boil, boil for 7 minutes; cut up the pepper, celery and onion. Brown sausage and pour off the grease. Drain well. Combine the soup and rice mixture, sausage, celery, green pepper, onion and almonds. Place in casserole and bake at 350° for 1 hour.
Score ribs on both sides 1/3 of the way down. Do not cut all the way through. Put ribs in a heavy kettle. Add the garlic to the soy sauce. Put in kettle, along with enough water to cover the ribs 3/4 up. Add scallions (chopped). Toast seed in salt briefly until rounded and brown; add to ribs. Bring to boil; lower heat and simmer. Cover and cook for 2 hours. Serve with cooked rice.
Cook onion in butter until golden brown, stirring constantly. Add flour and milk; cook until smooth. Add rice and shrimp. When hot, add seasoning and tomato soup.
In a large bowl, combine the crackers, hamburger, tomato paste, eggs, onion, green pepper, salt and pepper and mix well. Pat 1/2 of the mixture into the bottom of an 8 x 8 x 2-inch pan. Combine crackers, cottage cheese, mushrooms, parsley and oregano. Spread mixture over the meat in the pan and top with remaining meat mixture and bake for 1 hour at 350°. Let stand 10 minutes before serving.
Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice; toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasoning and add additional vinaigrette if you like. Serve immediately or cover and refrigerate up to 4 hours. Return to room temperature before servings. Makes 8 to 10 portions.
Blend first 4 ingredients well. Fold in whipped cream. Great for parties. Serve with pretzels.
In a large mixing bowl, combine egg, cabbage, green onion, soy sauce, grated ginger root, sugar, salt, sesame oil, garlic and a dash of pepper. Add the ground beef or pork and chopped shrimp; mix well.
Combine all ingredients and refrigerate for 2 hours to blend flavors. Serve with crisp vegetables.
*See your local store's Mexican food section. If you don't like chilies, you could substitute 1/2 cup sliced green onions.
Bake cake according to box directions. Punch holes in cake while hot. Mix Eagle Brand milk and cream of coconut and pour over hot cake. Let cool completely. Put Cool Whip on top of cake, then cover with coconut. Store in refrigerator.
Save 1 cup dry cake mix. Take remaining cake mix, 1 egg and oil and mix together. Put in bottom of 9 x 13-inch pan. Blend cream cheese, sugar, 3 eggs and cake mix. Beat 1 minute at medium speed. At low speed, add milk, vanilla and lemon juice. Pour into crust. Bake at 300° for 45 to 55 minutes. When cool, spread with pie filling on top.
Cook cranberries in 1 cup water for 2 minutes. Stir in sugar. Cook 5 minutes more. Soften jello in 1 cup cold water; add to hot berry mix and stir until jello is dissolved. Strain. Cool. When mixture begins to thicken, add remaining ingredients. Chill until firm.
You will also need 2 small bowls, 2 tall parfait glasses, a fork for mashing and a spoon for layering.
Mix broken pretzels with margarine and 3 tablespoons sugar. Spread in 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Cool thoroughly. Mix cream cheese and 1 cup sugar. Fold 2 cups whipped topping in and spread over pretzel crust. Return to refrigerator. Prepare strawberry gelatin with 2 cups boiling water; stir until dissolved. Add frozen strawberries. Stir and chill until syrupy. Then pour over well chilled cream cheese mixture. Cut into squares; garnish with dab of whipped topping.
In a medium size saucepan, combine sugar, corn syrup and water. Bring to a boil while stirring constantly. Continue cooking five minutes over medium heat. Cool five minutes and then stir in evaporated milk, sherry and pecans. Serve warm or cold. Makes approximately 2 cups of sauce. Keeps in indefinitely in refrigerator or freeze.
Combine sugar, cocoa, butter and milk in a heavy pot. Bring mixture to a boil and let boil 2 minutes. Remove from heat. Add peanut butter, vanilla and oatmeal. Drop spoonfuls of mixture onto waxed paper.
Cook chicken until done; debone and place meat in liquid that chicken was cooked in. I add canned chicken broth if the liquid needs to be richer.