HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large skillet. Add zucchini, onion and all spices. Cover; simmer over low heat until zucchini and onion are soft. Add Swiss cheese; re-cover until cheese is thoroughly melted. Serves 4.
In 5 quart Dutch oven heat corn oil over medium-high heat. Add chicken, a few pieces at a time. Brown well on all sides. Remove chicken. Drain excess fat. Add onions and mushrooms. Cook, stirring, 5 minutes. Stir in chicken broth, salt and pepper. Stir in dumplings. Add chicken. Bring to boil. Reduce heat; cover and simmer, stirring occasionally, 20 to 30 minutes or until chicken and dumplings are tender. With slotted spoon, remove chicken and dumplings. Keep warm. Stir together cornstarch and milk. Stir into Dutch oven. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over chicken and dumplings. Makes 4 servings.
Heat oven to 375°. Combine sugar, syrup and margarine in saucepan. Bring to boil. Boil gently, uncovered, for 5 minutes. Let cool. Place pecans in pie shell. Mix eggs, vanilla and salt in bowl. Stir in cooled syrup. Pour over pecans in shell. Bake 35 to 40 minutes.
In cast-iron pan, brown veal in 1 tablespoon olive oil. In stock pot, saute garlic, shallots and leeks in the other tablespoon olive oil for 5 minutes. Add veal when browned. Add all other ingredients, cover and simmer on low heat for 2 hours, stirring occasionally. Remove bay leaves and the bunch of herbs. Taste for salt and pepper.
Cook over medium heat sugar, butter, egg yolks, vanilla and cornstarch	until thick; set off and cool. Slice angel food cake and layer angel food cake; on top of this put Cool Whip, pineapple and top this with nuts.
Add soup and grated cheeses to vegetable mix. Add seasonings and Tabasco. Add 1/2 can Parmesan cheese. Take chicken from bone and chop into bite-size pieces. Add to soup and vegetable mixture.
Rinse chicken; pat dry with paper towels. Arrange chicken pieces in a 15 x 10 x 1-inch baking pan, making sure pieces do not touch. Bake in a 400° oven for 30 minutes.
Over low heat, melt sugar, peanut butter and corn syrup. Crush Rice Krispies and add to peanut butter mixture. Mix well. Spread in an 11 x 16 pan. Melt chips and spread onto bars. Chill and cut.
Fill shaker halfway with ice cubes. Add all ingredients and shake well. Pour into drinking glass.
Brown chops in hot oil. Add onion, bell pepper and tomatoes. Sprinkle on rice. Cook over low heat until rice and chops are done, about 1 hour.
Prepare cake mix according to package directions, making two 8-inch layers. When cool, split both layers (take a string and pull through cake layers slowly). Combine sugar, sour cream and coconut, blending well. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip; blend until smooth. Spread on top and sides of cake.
Spray pan with cooking spray and brown chicken for 2 minutes on each side; remove from skillet. Re-spray pan and cook mushrooms and onions until soft. Add apricot halves, chicken broth, nutmeg and chicken breasts and simmer 6-8 minutes. Mix cornstarch and brandy and add to mixture. Serve over noodles.
Peel and slice potatoes. Place in a heavy skillet. Add butter, water and sugar and bring to a boil. Turn heat down and slowly cook for approximately 30 minutes or until potatoes are tender with a medium to thin syrup. Cover with lid while cooking.
Mix all ingredients, but mayonnaise, in a large bowl. Blend well. Add mayonnaise just before serving.
Combine raw squash, onion, sugar, flour, salt and pepper. Beat eggs and add to squash mixture. Add melted margarine and mix well. Drop by tablespoonfuls onto hot oiled griddle or skillet. Cook until delicately browned on both sides. Serve immediately.
Combine cranberries, 1/2 cup sugar and nuts; place in pastry lined pie pan. Beat eggs; add remaining 1 cup sugar, flour, margarine and shortening. Pour over cranberry mixture and bake 1 hour at 325°.
Pour popcorn into a bowl coated with cooking spray; set aside. Melt butter in a saucepan over low heat; stir in next 4 ingredients. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, 7 minutes or until a candy thermometer reaches 250°. Remove from heat. Stir in cinnamon, soda and vanilla; pour over popcorn, stirring to coat. Spoon mixture into a lightly greased 15 x 10 x 1-inch jellyroll pan. Bake at 250° for 25 minutes or until golden, stirring every 5 minutes. Stir in dried fruit; cool. Store in airtight containers. Yield: 3 quarts.
Cream butter and sugar until light and fluffy. Beat eggs. Add eggs and vanilla to sugar mixture. Sift flour, salt and soda onto wax paper. Add sifted dry ingredients gradually to the egg mixture and mix thoroughly. Add pecans if desired. Press dough together and shape into long rolls about 2 inches in diameter. Wrap in wax paper. Chill overnight until firm. Cut dough into thin, uniform slices about 1/8-inch thick. Place about 1 inch apart on ungreased baking sheet. Bake at 375° for 10 to 12 minutes or until lightly browned. Remove cookies from baking sheet with spatula. Cool on cake rack.
Saute onion, bell pepper and garlic in olive oil just until tender. Add mushrooms, tomatoes and olives. Cook slowly over low heat. While vegetables are still crisp, add shrimp and cilantro. Season to taste. Continue cooking just until shrimp are pink. Serve over rice.
Cream together first 4 ingredients, then add the others. Mix well. Pour into well greased loaf pans, about 1/2 full. Makes 2 loaves. Bake at 350° for about 1 hour or until toothpick comes out clean. Remove immediately from pans. Cool on wire racks.
Mix cornmeal, eggs, milk, corn, soda, salt and drippings together; set aside. Saute hamburger and put on paper towel to drain excess grease. Prepare onion, cheese and peppers. Place in molds ready to use. Grease a large skillet and heat. Sprinkle a thin layer of corn meal in skillet. Brown slightly and pour 1/2 batter into skillet. Sprinkle cheese on batter, then spread hamburger over this. Add onion and peppers. Pour remaining batter on top. Bake for 45 to 50 minutes in a 350° oven.
Bake bacon until crisp; remove to paper toweling. Add butter, onions and garlic to bacon. Cover; cook over low heat, stirring often, until onions are translucent and lightly caramelized. Add wine, stock, bay leaf and thyme. Bring to a boil; simmer for 30 minutes. Remove bay leaf and puree soup in food processor or blender. Pass soup through fine blade of food mill (optional). Chill. Whisk in cream or creme fraiche or sour cream. Season with salt, pepper, hot pepper sauce and nutmeg. Serve in chilled bowls. Garnish with bacon, croutons and chives.
Chop cabbage; sprinkle with salt. Mix and let stand for 1 hour. Combine water, vinegar, mustard seed, sugar and celery seed and boil 1 minute. Cool. (May be done the day before.) Chop celery, carrot, onion and pepper and add to cabbage. Stir cool liquid into all. Pack into containers if you wish to freeze.
Preheat oven to 400°. Bake potatoes about 45 minutes. Cut in half lengthwise. Scoop out inside and mash. Add remaining ingredients except paprika. Mix thoroughly. Spoon potato into shells on baking sheet. Sprinkle with paprika. Return to oven for 10 minutes or until lightly browned. Serves 8. Each serving amount: 1/2 potato equals 1 bread and 1/2 fat. Cholesterol trace, carbohydrate 21 g, fat 2 g, calories 112, protein 3 g, fiber 2 g and sodium 62 mg.
Spread almonds in a single layer in shallow pan. Bake at 300° for 15 minutes, stirring often, until almonds just begin to change color.
Cook rice according to directions. Stir in almonds, parsley and butter. To serve, ladle sauce over rice.
In 2-quart pan (using a wooden spoon), mix sugar, milk, butter, Karo and salt. Cook to soft ball (about 10 minutes). Remove from heat. Add vanilla and nuts. Beat until thickens, about 1 minute. Drop by a tablespoon on buttered waxed paper. Yields 2 dozen.
Cut potatoes into pieces and place in boiling water. Cook until tender, approximately 10 minutes. Drain and cool. Rub 2-quart bowl with garlic. Discard garlic. Place potatoes in bowl. Dissolve bouillon in water. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.
Mix yeast and 2 cups warm water. Add enough flour to make extra thick batter. Set in warm place to rise overnight. In the morning, add baking soda, sugar, salt and 1/2 cup warm water. Mix thoroughly. If batter is too thick, thin with water to desired thickness for baking.
Cream butter, sugar and egg. Then add dry ingredients and stir. Add oatmeal last. Drop by teaspoonfuls on cookie sheet. Bake at 350° for 9 to 12 minutes. Makes 10 dozen.
Combine potatoes, celery, onion, water and salt in large pot. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture a few times with potato masher, but leave some pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is thoroughly heated.
Cream butter and sugar. Add eggs, one at a time. Mix soda with milk. Mix flour, cornmeal and salt. Add flour and milk alternately to butter mixture. Mix well. Bake at 350° in a 13 x 9 x 2-inch pan for 30 minutes. For muffins, bake 17 to 18 minutes. Makes 30 muffins or 1 pan.
Mix in top of double boiler, beating constantly with mixer, over boiling water 7 minutes. Add vanilla when thick and fluffy.
Mix and top with buttered bread crumbs or cracker crumbs. Bake in casserole dish at 350° for 30 minutes or until golden brown.
In kettle, fry bacon until crisp. Remove from pot and reserve. Pour off all but 3 tablespoons fat. Add onion and saute until tender (5 minutes). Blend in flour. Add water and potato. Bring to a boil and simmer about 15 minutes. Add corn and milk; heat well. Crumble bacon and add to chowder. Season to taste.
Brown hamburger; then put everything in a crock-pot on low for 3 hours.
In a 5-quart pot, bring tomatoes, sauce and water to a boil. Skim off foam. Meanwhile, cut lean meat from bone, leaving bone and fat intact. Cube lean meat into small pieces. Add meat, bone with fat, bay leaf, garlic and seasonings to the pot. Return to a boil; cover and simmer 2 hours. Remove bone with fat and bay leaf. Discard. Add celery, onions and carrots; cook for 15 minutes, then add potatoes, corn, beans and macaroni. Cook 15 to 20 minutes longer or until potatoes are tender.
Mix together. Pour in sprayed casserole dish. Bake 35 minutes at 350°.
Blend dry ingredients in bowl until well mixed. Combine oil, eggs, water and pumpkin and beat until well blended. Add dry ingredients slowly and beat well. Stir in nuts that have been dusted with reserved flour, and pour batter into greased loaf pans. Bake in a preheated 350° oven for 1 hour and 15 minutes (large loaves) or 60 to 65 minutes (small loaves). Cool 10 minutes before removing. Continue cooling. Wrap in foil and refrigerate.
Mix together all ingredients, except coconut, and microwave until good and thick. Pour into baked pie crust.
Heat cranberry juice, red hots and 1 c. water until candy is dissolved. Add remaining ingredients. Mix well. Serve hot or cold. Yield 8 servings.
Whip together cream cheese, confectioners sugar and vanilla. Whip in peanut butter and Cool Whip. Whip at least 5 minutes. Pour into graham cracker pie shell.
Mix all ingredients together and make into meatballs. Brown in skillet. Place	in a large baking dish. Cover with sauce. Bake at 350° for approximately 45 minutes. Makes 35 to 40 meatballs.
Grease 9-inch pie plate. Cook	and drain broccoli or spinach and spread in pie plate.
Cook noodles as directed on package. While noodles are cooking, heat margarine or butter over water bath in chafing dish until melted. Stir in whipping cream, 3/4 cup Parmesan cheese and the salt. Heat, stirring occasionally, until smooth. Drain noodles; toss with cream mixture until evenly coated. Serve with Parmesan cheese and pepper. Makes 4 servings; 560 calories per serving.
Mix all these fruits together and pour a large box of Jell-O instant pudding and pie filling over. Mix well. Let set in refrigerator for 24 hours.
Combine cake mix, mandarin oranges, eggs and oil. Beat on medium speed for 4 minutes. Pour into three greased layer cake pans or 1 oblong cake pan. Bake at 350° for 20 to 25 minutes.
In a large saucepan, melt butter, cocoa, margarine and vanilla. Slowly bring to a boil. Boil for 1 minute; remove from heat. Add oats; beat well. Add coconut and nuts; mix well and beat until creamy like fudge. Drop onto heavy waxed paper with a teaspoon. When cool, lift up with spatula. Makes about 72 cookies.
In a 6-quart electric crockery-cooker, combine kidney beans, pinto beans, Great Northern beans, green peppers and onions. Top with beef cubes. Pour 1 cup barbecue sauce over all. Do not mix. Cover and cook on high heat setting 1 hour. Reduce heat setting to low and cook, covered, 5 hours. Remove cover and stir in remaining 1/2 cup barbecue sauce. Cook, uncovered, 1/2 to 1 hour longer. Serve over split French rolls. Preparation: 15 minutes. Cook: 6 1/2 to 7 hours. Serves 5 to 6.
Melt margarine. Mix with cornbread dressing mix. Put 1/2 of mixture in bottom of 13 x 9-inch pan. Pour some broth over top. Put chicken next, then soup. Pour more broth over, then finish with rest of cornbread mixture. Top with remaining broth. Bake at 350° for 30 minutes.
Cream margarine, sugar and brown sugar. Add eggs. Mix well. Stir in milk and vanilla. Add flour, baking powder and salt. Put in refrigerator. Chill. Roll and cut. Bake at 350° for 10 to 12 minutes. Decorate.
Heat oven to 450°. Combine all ingredients except cheese and potato chips. Put in baking dish; sprinkle with cheese and cover with crushed chips. Bake for 15 minutes.
Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke; make into ball. Roll in pecans and parsley.
Heat oven to 375°. Cut cookie dough into 1/8-inch slices. Cover bottom of 14-inch round pizza pan or 15 1/2 x 10 1/2-inch jelly roll pan with slices overlapping slightly. Bake at 375° for 12 minutes or until crust is lightly browned. Cool completely.
Preheat oven to 350°. Mix all ingredients except chocolate chips. Stir. Pour into 9 x 9-inch baking pan. Double recipe for 9 x 13-inch pan.
On a greased baking sheet, place Boboli. Brush oil and garlic over Boboli. Sprinkle with tomato, Gorgonzola cheese, rosemary and oregano. Bake at 400° for 10 to 15 minutes.
Use a large, deep dish or bowl. Saute carrot and onion in margarine (Corning Ware is best). Leave skin on zucchini. Remove seeds and cut in cubes. Add to carrot mixture and cook until tender. Add croutons, soup and sour cream. Bake at 350° for 30 to 40 minutes.
Mix together until smooth and pour into 9-inch pan that has been sprayed with Pam. Pour sweetened fruit in middle of batter. Bake at 350° for 35 to 40 minutes or until golden brown. May use any kind of fruit.
In large saucepan, put butter and sauteed onion. Drain tuna in can, then add to onion. Add mushroom soup and 3 soup cans of water. Bring to rolling boil. Add noodles and peas. Turn to medium heat. Cook until noodles are done. Pour into serving dish and top with Mozzarella cheese and parsley.
Cook 5 minutes after mixture boils; remove from heat. Add oats and nuts. Drop by teaspoon onto waxed paper.
Mix butter, egg, lemon cake mix and 1 cup of chopped pecans. Mix well, then pat in a 9 x 13-inch pan. In a large bowl, beat together until creamy cream cheese, powdered sugar and 2 eggs. Pour over crust and bake at 350° until brown. Cool, then cut into 1 1/2-inch squares.
Use 2 tablespoons mixture per cup. Drink with a little sugar or honey to bring out the flavor. Store away from light in an airtight container. May package in cheesecloth for gift giving. Use 2 tablespoons, tie with kitchen wire and give in a large teacup. Wrap with a linen napkin.
Take pan out of oven and pour batter over butter. Pour fruit over batter; do not disturb layers. Place in oven and bake until golden brown. Crust will come to top.
First you take your butter, brown sugar, white sugar, eggs and vanilla and you beat it together. Then when it is well mixed add your flour, salt and baking soda. After that is well mixed add the chocolate chips. Turn oven to 350°. If cookies come out flat, add more flour.
Cream butter and sugar. Add 2 to 3 eggs; beat. Add 1 cup flour; beat. Add 2 to 3 eggs; beat. Add 1 cup flour; beat. Add 2 eggs; beat. Add 1 cup flour. Add extract and sour cream. Beat 2 minutes. Pour into greased and floured tube pan. Bake at 250° for 2 hours or until done. Start in cold oven.
Place cinnamon sticks and cloves in jar of honey. Cap tightly. Put honey jar in a pot and cover with hot water. Leave in water 1 hour changing it a couple of times. Let cool with cover still on. Leave cloves and cinnamon sticks in honey. Use as needed. It makes great gifts.
Make Kool-Aid according to directions. Make orange juice according to directions. (Leave out some water if to be served with ice.) Chill. Pour in ginger ale just before serving.
Cook noodles. Saute onions in a little butter. In a bowl, combine soup and milk. Stir in tuna and cheeses. Pour over onion; drain noodles. Add to tuna mixture and mix well. Put in baking dish in oven until heated through, about 1/2 hour.
Crush graham crackers adding 1/2 teaspoon cinnamon and 1 teaspoon sugar. Mix with melted butter. Line bottom of pan with 1/2 of the mixture (don't worry about the sides). Save other 1/2 for the top. Chill the milk. Make Jell-O but only use 1 cup boiling water. Let stand until consistency is egg white. Mix cream cheese, sugar and vanilla in a bowl by hand. Beat chilled milk until stiff. Drop in cheese mixture slowly and add Jell-O mixture; blend. Pour into pan. Put other 1/2 of graham cracker mixture on top. Put in the refrigerator.
Slice red and yellow peppers into 1-inch thick slices. Slice onion paper thin. Trim any fat from steak. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon olive oil, cook red and yellow peppers until tender-crisp. Stir in onion and cook until onion is golden brown and peppers are tender. Remove pepper mixture to bowl. Sprinkle steak with salt. In same skillet in 1 tablespoon additional oil, cook steak 8 to 12 minutes until done. Remove to cutting board and slice thinly. In drippings in skillet, cook frozen lima beans and black pepper until lima beans are lightly browned, stirring often. Remove to bowl. In same skillet (not over heat), mix balsamic vinegar, Worcestershire sauce, sugar and 2 tablespoons olive oil until blended. Place lettuce in large serving bowl; top with steak, pepper mixture and lima beans. Drizzle warm dressing over salad; toss to serve. Makes 4 servings.
Heat butter or margarine in a skillet and partially cook the onion. Remove from heat and stir in bread crumbs; combine with the crab meat. Add a mixture of the beaten eggs and the next 5 ingredients; blend thoroughly. Add enough cream to hold the crab meat mixture together. Shape into 12 (2 1/2-inch) cakes. Coat cakes with flour. Fry in butter or oil (about 1/4 inch deep in skillet) until cakes are golden brown and cooked through, about 3 minutes per side. Serve with lemon wedges.
Heat cider with spices and sugar until heated through. Add orange slices for flavor and decoration. Ladle into cups to serve.
Bake gingerbread according to directions in 2 separate pans. Cool completely. Prepare pudding and cool completely. Stir pumpkin, brown sugar and cinnamon into pudding. Crumble one batch of gingerbread in large pretty bowl. Pour half of pudding mixture over gingerbread. Add half carton Cool Whip. Repeat with remaining gingerbread, pudding, then Cool Whip.
Grease and flour 9 x 13-inch pan. Mix coconut and pecans together; sprinkle in bottom of pan. Mix German chocolate cake mix according to directions on box. Pour this over coconut and pecans. Mix powdered sugar, cream cheese and butter. Spoon over cake mixture. Cook in 350° oven for 45 minutes. Let cool. Delicious.
Mix thawed potatoes with rest of ingredients. Put into buttered square pan 1/2 of recipe or 9 x 13-inch oblong pan for all of recipe.
Combine eggs, shortening and corn; mix well. Sift dry ingredients together and add to egg mixture; mix well. Spoon drop in hot oil. Fry in deep fat (375°) until done.
"Christmas at Pa and Mema's was always very special as all the cousins, aunts, uncles and friends gathered there for the festivities. The smells when you opened the front door were intoxicating. The huge cedar tree in the corner of the parlor room loaded with gifts was awesome. The Christmas Jam Cake tucked away in the cupboard was another family tradition and I couldn't wait to see it, to smell it. And most of all, to sink my teeth into that wonderful Christmas experience. My mother has carried on the tradition and I have made the cake many times myself. My recipe is a little different from Mothers. Mine is a darker color because I use cocoa. I think it's wonderful. Here it is. Hope it turns out as well for you."
Cream together Crisco, brown sugar and white sugar. Put 2 eggs, sour cream and vanilla in a cup to equal 1 cup; add to creamed mixture. Mix. Add rest of ingredients. Roll 1/2-inch thick cut into your favorite shapes. Bake on ungreased cookie sheet at 375° for 10 minutes.
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Pour into pie shell. Bake at 375° for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serves 10.
Mix the first ten ingredients in large pan in order given. Drop by large tablespoonfuls. Flatten and decorate with M&M's. Bake at 350° for 12 minutes. Do not overbake. Makes many cookies.
Combine cooled rice, pineapple, pecans and cherries. Fold in Cool Whip. Chill before serving.
Mix sugar, cornstarch and salt in double boiler. Add egg yolks and lemon juice. Keep mixing and gradually add water and then the butter. Cook until filling thickens, stirring often. Cool; pour into baked pie shell.
Preheat oven to 350°. Combine sauce mix with 1/4 cup cold water to form a paste. Add 3/4 cup cold water; stir until thickened. Combine ground beef with egg, contents of bread crumb mix and 1/2 cup sauce. Shape meat mixture into a loaf. Place into a 9 x 5-inch or 8 1/2 x 4 1/2-inch loaf pan or shallow baking dish. Bake. Drain excess fat.
Drain artichokes and chop; mix all ingredients. Place in 1/2-quart oven-to-table baking dish. Bake 30 minutes, until golden brown. Serve with crackers. Can be prepared and refrigerated until ready to heat.
Saute green pepper and onion until tender in butter. Add tomatoes, mushrooms, olives and oregano. Add ground meat. Simmer, uncovered, for about 10 minutes. Place half of spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half the vegetable mixture. Sprinkle 1 cup Cheddar cheese on top. Repeat layers. Mix soup and water and pour over top. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Cut sugar cookie roll into 32 slices and place on a pizza (round) pan. Cook according to directions on package. Cool.
Mix sugar, flour and cornmeal. Add rest of ingredients. Bake in an unbaked pie crust for 1 hour at 350°.
Cream together sugar, shortening and egg. Add cinnamon, soda, flour and salt. This mixture will be thick for there is no liquid. Add apples and nuts. Spread out in a flat pan and bake at 325° for 35 to 45 minutes.
Place cleaned chicken in a deep pan. Cover with water and season as desired.	Cover and simmer until tender.	Allow about 1 hour for a broiler-fryer and about 2 to 3 hours for a stewing hen. Sift 3 or 4 cups flour in a bowl. Make a well in it. Add salt, egg and water. Make a stiff dough and let stand in refrigerator a few hours.	Roll out thin and put into boiling chicken broth and cook.
Chop all vegetables fine. Do not put through food grinder. Mix with dry ingredients and vinegar. Simmer for 1 1/2 hours. This makes about 6 pints. Do not double recipe or texture will not be satisfactory.
*Instead of olive oil, you can use 1/2 cup Kraft free Italian dressing (salad).