HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil meat with bay leaf, onions and salt until meat is tender. Remove meat, strain broth. Add water to make 1 gallon of broth. Add beef bouillon if needed for extra flavor. Bring to boil; add noodles. Cook approximately 10 minutes. Cube meat, add to soup and bring back to boil. May add a drop of Kitchen Bouquet for color. Serves 8 to 10.
Combine bacon, onion and green pepper. Cook over medium heat until bacon is lightly browned and onion and pepper are tender. Drain. Combine bacon mixture and remaining ingredients; mix well. Bake in a 12 x 8 x 2-inch baking dish, uncovered, at 425° for 30 to 45 minutes or until bubbly. Yield: 6 servings.
Mix sugar and flour, then add the rest of ingredients to melted butter/dish. Bake for 1 hour at 350°.
Mix flour and butter like pie crust. Add peanuts and spread in 9 x 13-inch greased pan. Bake at 350° for 15 to 20 minutes until golden brown. Set aside until cool.
Place chopped apples in pie shell. Combine flour, sugar and salt in a bowl. Add sour cream, egg and vanilla. Beat until smooth. Pour mixture over apples. Bake at 425° for 15 minutes, then reduce heat to 350° and bake 30 minutes longer. Remove from oven and add the following crumb topping.
Heat butter until it becomes light brown. Remove from heat. Beat in sugar, milk, vanilla and salt. Stir in peanut butter. If mixture becomes too heavy, add warm milk or water to make it of spreading consistency.
Mix together all dry ingredients. Add liquids and knead well as it becomes cool enough to touch. Store in covered container or plastic bag in the refrigerator.
Preheat oven to 350°. Combine chicken, mushrooms, sauce, salad dressing and onion. Mix lightly. Top muffin halves with chicken mixture and broccoli. Place on ungreased cookie sheet. Bake for 10 minutes. Top with cheese. Continue baking until cheese begins to melt. Make 6 sandwiches.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add eggs. Let yeast stand in warm water for 5 minutes, then stir and add to mixture. Add flour. Blend well. Cover and place in refrigerator for at least 4 hours. Dough will keep for several days. If frozen, about 3 hours before using, roll into shapes as desired, using enough flour to make them easy to handle. Place in greased pans and allow to rise in room of moderate temperature until double original size. If not frozen, 2 hours before using. Bake at 350° or 400° oven for 10 to 12 minutes.
Beat sugar, eggs, vanilla and salt. Scald milk and butter. Break 3 pieces white bread in small pieces into glass loaf pan. Mix milk with egg mixture. Pour over bread. Place in pan of water. Bake at 350° for 40 minutes. Serves 6. Serve warm with whipped cream or even better with caramel sauce!
Drain beans. Mix with soup and 1/2 of onion rings. Bake at 325° for 30 minutes. Remove from oven. Turn oven off. Add remaining onion rings. Return to hot oven for 5 minutes.
Brown meat, drain on paper towel. Mix eggs, milk and seasonings. Stir in bread, cheese and sausage. Pour in buttered 9 x 13-inch dish. Refrigerate, covered overnight. Bake uncovered at 350° for 1 hour. Great breakfast for a gang!
Grate orange peel on coarse grater to make long shreds, about 2 tablespoons (optional). Peel oranges; cut oranges into 1/2-inch cubes. Wash and drain cranberries; remove any stems. Using blender, chop cranberries. In medium bowl, combine the grated orange peel, cubed oranges, cranberries and sugar; mix well. Refrigerate until well chilled, several hours.
Preheat oven to 250°. Melt butter in open roasting pan. Stir in seasonings and gradually stir in cereals, nuts, pretzels and tidbits. Mix to coat evenly. Bake for 1 hour, stirring every 15 minutes.
Pour water over dates in saucepan. Cook over medium heat until dates are soft. Stir to make a paste, then beat in the oil. Stir in shredded apple, vanilla and salt. Add oats and nuts; blend, then let stand 10 minutes to absorb the moisture. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes, until golden brown, watching closely. Makes 36.
Saute onions, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Stir in rice. Place in casserole and top with cheese. Bake at 325° for 25 to 30 minutes.
Cream the peanut butter and cream cheese. Add Cool Whip and sugar until well mixed. Pour into a graham cracker crust. Chill.
Combine chicken, salad dressing, chilies, cheese and onion. Mix lightly. Cover bread with chicken mixture. Broil 5 minutes or until lightly browned. Serve hot.
Melt butter and peanut butter in a pan. Mix with powdered sugar. Roll into balls. Melt paraffin and chocolate chips and pour over peanut butter balls.
Dissolve gelatin in hot water. Add cold water and stir. Chill the gelatin in refrigerator until it begins to firm. Stir in the applesauce, banana and walnuts. Makes 4 (1/2-cup) servings. Make the night before, if desired.
Put rice, sugar and cinnamon in bowl and stir thoroughly. Add 1/2 of milk and mix well. Add vanilla and rest of milk, stir thoroughly; sprinkle with cinnamon, if desired. Bake 1 hour at 350°.
Prepare pudding according to package directions. Fold in Cool Whip. In large bowl, put a layer of vanilla wafers, a layer of cut up bananas, then a layer of pudding mix. Repeat several times, ending with the pudding mix.
Combine first 4 ingredients in saucepan. Add vinegar and water, stirring until smooth. Add onion. Cook over medium heat stirring constantly until mixture boils. Boil 1 minute. Remove from heat, stir in corn, green pepper and pimiento. Cover and chill.
Boil sugar and half and half to a soft ball on candy thermometer; add dates and continue to boil until mixture separates from the side of pan. Add nuts, remove from heat and continue to stir until thick. Pour mixture on a damp cloth and roll like bologna, then slice when cool.
Mix in large bowl chocolate chips, marshmallow cream and salt. Combine sugar and evaporated milk and stir until boils. Boil for 6 minutes. Remove from heat and add oleo and vanilla. Pour over mixture in bowl. Blend and set in warm water as you work.
Heat milk. Add shortening, sugar and salt. Stir until sugar is dissolved. When lukewarm, add yeast, mixed with warm water and eggs. Put all into large bowl and beat in 2 cups flour until smooth. Stir in remaining flour, a cup at a time, to make a soft dough. Add raisins.
Pour fruit and juice in bottom of oblong cake pan. Sprinkle dry cake mix over top of fruit. Drizzle oleo or butter over top and sprinkle with coconut and nuts, if desired. Bake at 350° for 1 hour or until top is golden brown. Serve warm with ice cream or Cool Whip.
Place hamburger in casserole dish and add next 3 ingredients in saucepan and cook until bubbly. Pour over hamburger. Put the chips on top and then top with shredded cheese. Bake at 400° until cheese is melted. Also is great when you add sour cream on top when done.
Cook, peel and mash one medium potato; add powdered sugar (enough to make a stiff dough). Roll out and spread with peanut butter. Roll as a jelly roll. Roll the candy in powdered sugar. Chill, then slice.
Mix mayonnaise, mustard and vinegar thoroughly and add to first 7 ingredients. Chill.
In a large bowl, mix together 3 egg yolks and 1/2 cup lemon juice. Stir in 1 can milk. Fill pie plate with layer of crushed vanilla wafers. Line side of entire plate with vanilla wafers standing.
Spread cream cheese on ham slices. Roll up. Secure with wooden toothpicks. Chill until serving time. Cut into 1/2-inch pieces.
Preheat oven to 350°. Cream together 1 1/2 cups sugar and 4 tablespoons margarine. Sift together flour, baking powder, salt and cocoa. Add this to creamed mixture; blend well and spread in a greased 9 x 13-inch pan.
Mix rice with 3 cups wate rand dry onion soup. Line bottom of 9 x 11-inch glass pan with rice mixture. Layer chicken over this. Cover with cream of mushroom soup. (Optional: Add fresh mushrooms.) Bake 1 hour and 45 minutes at 350°. Add water, so rice won't dry out, if needed.
Fix pudding as directed on package. Cut up cherries and pineapple into small pieces and fold into pudding mix. Fold in Cool Whip until completely smooth. Add pecans and mini marshmallows. Keep in refrigerator.
Combine all ingredients in a medium saucepan. Cook, covered, 20 to 30 minutes or until carrots are tender, stirring occasionally.
Cook chicken breasts and save broth; cube chicken. Place onion and celery in bottom of a 9 x 13-inch casserole dish. Cover with cooked rice. Place cubed chicken over rice. Mix mayonnaise, soups and broth. Pour over chicken and rice. Garnish with crushed potato chips. Bake at 375° until bubbly.
Cook onion and broccoli in chicken broth until nearly tender. Heat margarine in pan. Add flour; add milk and stir with wire whip until it starts to thicken. Add broccoli and onion. Season to taste with salt and pepper. Do not boil; it will scorch the milk. Add 1/2 cup cut up cheese.
Preheat oven to 425°. Unroll dough and cut in half crosswise, then cut each half into ten 1-inch wide strips, making 20 strips. Tie each strip of dough into a loose knot and arrange on nonstick baking sheet, leaving about 1-inch space between each knot. Set aside.
Cut vegetables in small pieces. Layer in order given in large bowl. Sprinkle with 1 to 2 teaspoon sugar. "Ice" cake with mayonnaise, completely sealing. Refrigerate overnight or 8 hours. Toss before serving. Keeps several days in fridge.
Combine vegetables; drain. Add sugar, vinegar and spices; heat to a boil. Simmer for 30 minutes. Put relish in hot jars and seal. Makes approximately 7 pints. This relish goes exceptionally well with white or brown gravy.
Heat oven to 350°. Grease a 13 x 9-inch pan. In medium microwave-safe bowl heat butter on High until melted. Stir in sugar and vanilla. Add eggs one at a time, beating well after each addition. Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well. Pour into pan; bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool and cut.
Cook hamburger and sausage together. Drain grease. Pour sausage and hamburger into a crock-pot. Add cheeses, chopped up. Pour in picante sauce. Allow for cheeses to melt. Serve hot with chips. Great appetizer!
Bring to boil in 1-quart saucepan. Pour chicken broth into mixture. Cook covered over low heat 20 minutes or until all liquid is absorbed and rice is tender. Turmeric and curry powder add brilliant golden color and delicate flavor. Serving Ideas: Goes great with beef kabobs, chicken, etc.
Dissolve jello in the water; let congeal for a few minutes (not too long). Let cream cheese get room temperature. Mix with mixer or hand. Cream the cream cheese. Add mayonnaise and crushed pineapple. Mix well. Add milk, then add jello to mixture and let congeal.
In medium bowl, combine flour, cereal, 1/4 cup sugar, baking powder and cinnamon; set aside.
Pare and cut potatoes. Cook potatoes and beans until almost done. Melt butter in saucepan. Add flour and stir. Add milk; heat to boiling. Boil mixture until it thickens. Remove from heat and add onions and mayonnaise. Stir to blend. Slice hot dogs into chunks. Layer hot dogs, potatoes and beans in casserole. Top with sauce. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes.
Cream shortening and sugar together until fluffy. Add eggs one at a time, beating well after each. Add flavoring and coconut. Mix well. Sift together flour, baking power and salt three times. Add alternately with milk. Put into a tube pan that has been greased with shortening and floured. Bake for 1 1/2 hours at 300° and ice with icing.
Whip the cream; add sugar and chill, then add the prepared fruit, nuts and chocolate creams. Pack in freezer surrounded by ice and salt and let stand for 2 hours before serving.
Press 4 rolls together and roll into a 9 x 13-inch rectangle pan sprayed with nonstick cooking spray. Sprinkle with 1 1/2 cups chocolate chips. Repeat with remaining rolls and place over top of the chocolate chips. Bake at 350° for 15 minutes. Let cool.
Brown meat well. Add onions, bay leaf, soup and water. Mix well. Add carrots and cook about 45 minutes. When almost done, add potatoes. Season to taste with salt and pepper.
Brown hamburger, onion and bell pepper. Add garlic salt when done. Add all sauces and let simmer. Cook noodles until soft, then place in casserole dish. Pour sauce, then place more noodles. Repeat. Put cheese on top and bake at 350° for 20 minutes or until cheese is melted good.
Divide the rice in 4 equal parts. Place part on a sheet of heavy-duty foil; sprinkle with 1 tablespoon soup mix. Arrange the chicken on the rice, then pour 2 tablespoons milk on each serving of chicken. Sprinkle with 1 tablespoon soup mix; place 1 teaspoon butter on top. Fold the foil, sealing tightly. Place on a grill over hot coals; cook for 1 hour, or until chicken is done.
In a large mixing bowl, combine all ingredients and blend well. Store in tightly covered container. Makes 3 3/4 cups mix (about fifteen 6 ounce servings).
Boil until soft. Remove from heat; add peanut butter and vanilla. Stir well. Pour into a greased 9 x 13-inch pan. Cool, then cut into squares.
Combine first 6 ingredients together. Beat egg yolks with 1 tablespoon water. Add to mixture. Put in 9 x 13-inch pan and sprinkle nuts and chocolate chips over top. Beat egg whites with 1 1/4 cups brown sugar. Put over top. Bake at 350° for 25 to 30 minutes.
Brown sausage, drain. Add vegetables to pan (green pepper, onions and garlic). Cook until tender. Mix with sausage. Add peas with liquid, tomato sauce, pepper and oregano. Cover and cook 15 minutes. Sprinkle with cheese. Serves 4 to 6.
Cook chicken. Remove from bone and cut in pieces. Toast bread and tear in pieces. Combine broth and celery soup and heat together. Pour over chicken and toasted bread (which have been combined). Add salt and pepper to taste and mix well. Cook until heated through in a 9 x 13-inch casserole dish in a 375° oven.
Grease cookie sheet. Sift together the flour, soda, cinnamon, ginger and salt. Put into large bowl the shortening, sugar, egg and molasses. Beat about 1 minute. Add the sour milk or buttermilk and raisins. Add sifted flour mixture. Beat until blended, 1 minute. Drop by teaspoons on cookie sheet. Bake at 350° about 12 minutes. Makes about 3 1/2 dozen.
Pour all ingredients into blender. Blend on high speed until smooth. Pour into glass. May be garnished with fruit.
Combine eggs with milk, bread crumbs, onion, salt, sage and meat. Mix well and shape into 9 x 5-inch rectangle or oval, or about 6-inch round. Carefully place in slow cooking pot. Cook on low for five to six hours. Combine sauce ingredients in small bowl; pour over meat. Cover and cook on high 15 minutes longer. Slice and serve while hot or use cold slices for sandwiches.
Mix all ingredients together. Pour in a floured and greased tube pan. Bake at about 325° for 1 hour.
In large iron skillet, brown meat and onion. Add salt, pepper and garlic salt. When onion is transparent and meat is brown, add 2 cans Veg-All. Let simmer for 10 minutes. Remove from heat and place biscuits on top. Place in oven. Bake at 400° until biscuits are brown.
Heat milk and rice to boiling point. Cover and lower heat. Simmer 35 minutes, stirring occasionally.
Brown the meat with the onion; drain fat. Add the water, parsley, potatoes and spices; bring to a boil. Turn down to a simmer and cover, stirring frequently, to keep the potatoes from sticking. (Add more water, if necessary.) Cook for 10 to 15 minutes, or until potatoes just begin to get tender. Stir in peas; cook another 6 to 8 minutes, still covered, stirring occasionally to keep from sticking. (Leftovers make great burritos.) Makes 3 to 4 servings.
Mix all ingredients together and pour into 9 x 13-inch casserole dish. Bake for 10 minutes at 450°. Top with 1 cup grated Cheddar cheese. Heat until cheese melts.
Mix all dry ingredients together. Pour warm beer over mixture and stir well. Pour into well-greased loaf pan and bake 25 minutes at 350°. Remove from oven and butter the top well and return to oven for 30 minutes more.
The night before: Butter bread and place in a buttered baking pan. Sprinkle part of cheese on top. Beat eggs well. Add milk and salt and pepper to taste. Pour over bread and cheese. Cover and allow to stand in refrigerator overnight. Allow to come to room temperature the next day. Place in a 350° oven for 1 hour (or more). Fondue is done when a knife is inserted and comes out clean. Serves 8.
Saute ground beef, chopped pepper and chopped onion. Add rice. In baking dish, add 1/2 of meat and rice mixture. Next, layer 1/2 of cabbage, then layer 1 can of soup undiluted. Repeat with balance of meat/rice mixture, cabbage and soup. Blend last 4 ingredients, making a sweet and sour sauce. Spread over top. Bake 1 to 1 1/2 hours at 325°.
Mix soups, onion and chili powder together. Grease bottom of casserole dish, lay tortilla chips on bottom, chicken next, soups next, pour Ro-Tel over this and top with grated cheese. Bake at 350° for 30 minutes.
Mix cream cheese and sugar. Add eggs, one at a time, mixing thoroughly. Add vanilla. Fill small muffin tins 3/4 full of batter. Bake at 325° for 20 minutes. Put 1 teaspoon cherry topping on each. Return to oven and bake 5 minutes more. Cool, then refrigerate.
In a large bowl, layer the ingredients one on top of another. (Spread the mayonnaise as if "frosting" the salad.) Sprinkle the cheese, then bacon, then the sugar on top. Cover. Put in fridge overnight (8 hours). Toss just before serving.
Salt, pepper and brown chicken in 1/4 cup butter. Remove chicken from skillet, add mushrooms to remaining fat, cook for 2 to 3 minutes, stirring occasionally. Return chicken to skillet, add bourbon, broth and tomato paste, also Worcestershire. Cover and bring to boil. Simmer 20 minutes or until tender. Transfer chicken to serving dish. Blend flour and 1 tablespoon butter until smooth. Add to sauce. Cook and stir until thick. Add pimento, pour over chicken. Serves 4.
Heat oven to 375°. Boil egg noodles according to package instructions. Drain and rinse with cold water after cooked. Cut onions. Heat skillet; add oil. Brown onions, then add meat. Drain excess oil after cooked. Add cooked noodles, tomato soup and green beans to meat mixture. Mix well. Garnish top with grated cheese. Bake for approximately 20 to 25 minutes or until bubbles and cheese melts.
Combine broccoli, cauliflower, bacon, onion, tomatoes and eggs. Combine mayonnaise, sugar, salt and vinegar. Mix well. Pour over vegetables and toss. Serves 6 to 8.
Stir ingredients together well. Add a large piece of ice. Later as the ice melts, add a pint of liquor and 1/2 gallon of wine and more ginger ale.
In a small saucepan bring broth to a boil. Cook until reduced to 1 cup (about 5 minutes). Set aside. Combine flour, pepper and salt, sprinkle over chicken, both sides. Coat a large skillet with cooking spray, place over medium heat until hot. Add chicken, cook 5 minutes per side or until browned. Remove chicken from skillet and set aside. Add butter to skillet, heat until melts, then add mushrooms and shallots, stirring constantly. Saute until tender. Combine 1 Tbsp. sherry and cornstarch, stir well, set aside. Add remaining 3 Tbsp sherry and broth to skillet. Bring to a boil. Cook until sauce is reduced to 3/4 cup. Add cornstarch mixture. Cook stirring constantly, until mixture is thickened. Return chicken to skillet, cover, reduce heat and simmer for about 10 minutes. Transfer chicken to a serving plate, top evenly with mushroom mixture. Sprinkle with freshly cut parsley.
Mix soup and sour cream. Combine with chicken. Top with cracker crumbs and butter. Bake for 45 minutes at 350°.
Heat oven to 350 degrees. Grease and flour loaf pan. Mix 1 c. sugar, shortening, eggs and vanilla. Stir in flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. spread in pan. Mix 1 Tbsp. sugar and cinnamon; sprinkle over batter. Bake until wooden pick inserted in center comes out clean; It takes about 50-60 minutes. Immediately remove from pan; cool bread completely before slicing. Store tightly covered.
Cook jumbo shells according to package directions; drain. Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together.
Roll out pastry and line a 9-inch pie pan. Bake at 450° for 10 minutes. Cool shell. Combine pumpkin, sugar and spices. Beat in eggs and cream. If desired, stir in rum. Bake at 325° for 1 hour or until inserted knife comes out clean.
Mix cake mix, oil, eggs and sour cream well. Pour 1/2 of the batter in 9 x 13-inch pan. Mix brown sugar and cinnamon and sprinkle over cake batter. Pour remaining batter in pan. Swirl with knife. Bake at 325° for 40 minutes. Mix powdered sugar, milk and vanilla. Pour over cake while hot.
Grease two 14-inch pizza pans. Spread dough out thin on pans. Add sauce and ground beef. Sprinkle cheese lightly over this. Add pepperoni. Top with rest of cheese. Bake at 425° for 17 minutes.
In a Dutch oven, brown beef. Add all remaining ingredients; bring to a boil. Reduce heat; simmer for 1 hour, covered. Makes about 3 quarts.
Cream the butter, peanut butter and brown sugar together. Beat in maple syrup, egg and vanilla. Add flour with baking soda to liquid ingredients. Drop by spoonfuls 3 inches apart and flatten with a fork that has been dipped in flour. Bake in a 375° oven for 7 to 8 minutes.
Mix all ingredients together. Bake in layer dish at 350° for 45 minutes to 1 hour.
Brown hamburger meat and drain. Add all ingredients and simmer. Add 1 cup of uncooked rice. Simmer until rice is tender. Remove bay leaves and serve hot.
Mix ingredients together and pour into greased 11 x 7-inch baking dish. Bake at 400° for 25 to 30 minutes or until brown.
Heat margarine, salt and water to boiling. Add flour. Stir over medium heat until mixture forms a soft ball and leaves sides of pan. Let cool to room temperature. Place dough in mixing bowl. Add eggs one at a time, beating thoroughly after each addition. Drop by teaspoonfuls on greased baking sheet. Bake 15 minutes at 350°. Fill with your favorite chicken salad, ham salad or cream filling.
Forty five minutes before serving, combine milk, mace and lemon peel in top of double boiler. Let simmer over direct heat for 7 minutes. Add crabmeat, butter and creams. Heat over boiling water for 15 minutes. Remove lemon peel; add crumbs and season. Let stand over low heat for 3 minutes. Just before serving, add sherry and hard-cooked egg yolks in bottom of each soup plate. Add soup. Makes 8 to 10 servings.
Heat juice to boiling point. Add jello and sugar while hot. Dissolve thoroughly. Add pineapple and sour cream. Mix well.
Drain spinach very well. Mix spinach, Mozzarella, pepperoni, oil, garlic powder and Parmesan. In another bowl mix flour, milk and eggs with electric mixer. Add to spinach mixture and blend well. Pour into 13X9 pan and bake at 350 degrees for 30-45 minutes. Cut into squares.
Pour boiling water over oats. Let stand; cream oleo, eggs and sugar. Stir in other ingredients. Bake at 350° in 9 x 13-inch pan for 35 minutes. Top with favorite frosting.
Melt margarine. Stir in cocoa and sugar. Add beaten eggs. Add flour; mix well. Spread in greased 9 x 13 pan. Bake at 350° for 30 to 35 minutes.
Mix together butter flavor Crisco, brown sugar, white sugar, eggs and vanilla. Sift and stir into Crisco combo: flour, baking soda, salt and chocolate chips. Drop by spoonfuls onto cookie sheets. Bake at 375 degrees for 8 to minutes.
Arrange pork chops on broiler pan. Sprinkle with dry onion soup mix. Broil in oven until done.
Mix mayonnaise, onion, sugar and vinegar together and pour over broccoli flowerets. Toss and add bacon bits.
Cut all vegetables into bite-size pieces (leave mushrooms whole, choose small ones). Blend remaining ingredients for marinade in a large container with cover. Add vegetables and refrigerate overnight, stirring gently occasionally. Keeps quite a while in the refrigerator, although the mushrooms will darken. Adapted from Ortho Pickle Book.