HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line rectangular pan with foil. Cover bottom with uncooked rice. Pour onion soup and water over rice. Lay chicken pieces in pan on top of rice. Salt and pepper as desired. Spread cream of celery soup (no water) on chicken. Cover with foil and bake at 350° for 1 1/2 hours.
Mix all ingredients except shrimp in food processor or blender. Fold in shrimp. Serve with chips.
In saucepan, combine butter, sugar and corn syrup. Stir well and bring to a boil over medium heat. Stir in condensed milk and simmer, stirring constantly, until mixture comes to a soft ball stage (234° to 238°). Stir in vanilla. Pour over popped corn and stir to coat. Butter hands lightly and shape into popcorn balls, about 3 1/2-inches in diameter. Makes about 15.
Mix together and press into 13 x 9 x 2-inch pan graham crackers crumbs and melted oleo to make crust. Refrigerate. Beat 1 stick oleo, eggs, cream cheese and powdered sugar. Pour over graham crust and add remaining ingredients by layers. Sprinkle with walnuts and garnish with cherries. Refrigerate at least 2 hours before serving.
Make a sauce of the butter, flour and milk. When thickened and smooth, remove from heat. Add cheese and stir until melted. Season with salt and pepper to taste. Add onion. In buttered dish, layer potatoes and sauce, ending with the sauce. Bake for 25 minutes at 350° or until cheese starts to brown. Serves 6.
In a large skillet, brown meat and drain. Add chopped pepper and onion. Season with salt and pepper. Brown a few minutes more. Add chili and cumin.
Rinse peas and place in large pan. Cover with water and soak overnight. In the morning, rinse and barely cover with additional water. Add ham bone, celery, onions, carrot, parsley, bay leaves and pepper. Cook over medium heat until simmering. Reduce heat and stir occasionally until peas are smooth, about 3 hours. (Can also be cooked in a crock pot.) May need to add more water depending on thickness desired. (I add milk to make it creamy.) Remove ham bone, chop any meat remaining on bone and add back to soup. Also remove bay leaves, as they are not edible. Garnish each dish with a sprig of fresh parsley.
Drain pickles well. Cut into chunks and return to jar. Layer with sugar. Add vinegar and celery seed. Place lid on tightly and leave jar at room temperature until sugar dissolves. Turn upside-down every hour. Refrigerate to have crisp pickle chunks.
Important: Divide granulated sugar into thirds. Mix flour, 1/3 sugar and brown sugar. Add butter in pieces and 1 teaspoon vanilla. Mix (with fingers or pastry blender) until it resembles coarse meal. Chill briefly, then press into 9-inch spring-form pan, building up edges about 1-inch all around.
Cook noodles in a separate pan according to directions on package and drain.	Brown meat and onion in oil in 12-inch Dutch oven. Add soup, peas, seasonings and noodles. Bake for 1/2 hour at medium heat (350° to 375°).
Brown meat and onion; add beans, water, tomato sauce, salt and chili powder. Simmer 20 minutes. Add extra water if needed.
Boil chicken and cook until done. Cube chicken when cool. Set aside. In a medium skillet saute the butter, celery and onion. Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350° for 30 minutes. If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
Chop vegetables fine and toss together. Add salt, sprinkled over mixture. Let stand while mixing liquid.
In a large saucepan, cover the potatoes with cold water. Add salt and bring to a boil over high heat. Add the sweet potato. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
Slice cake into thin slices. Add layers of the following into punch bowl: 1 layer of cake slices, 1 can pineapple, layer of cake, cherry pie filling, layer or cake, vanilla pudding, layer of cake and fruit cocktail. Top with Cool Whip. Cover with Saran Wrap and refrigerate. (You may use and substitute any fruits you like.)
In saucepan, combine pineapple in juice and sugar. Bring to a boil and boil 3 minutes. Add lemon jello. Stir until dissolved. Add softened cream cheese and Cool Whip. Fold in apples, celery and nuts. Chill until firm.
Shred cabbage very fine and cook 9 minutes in boiling salted water. Drain well and place in buttered 1 1/2-quart casserole dish. Melt butter in saucepan and stir in flour and salt until smooth. Add milk gradually; continue stirring until thickened. Pour sauce over cabbage. Sprinkle with crumbs over top. Bake at 325° for 15 minutes.
Cover potatoes with water. Cook until tender. Saute onions. Fry bacon crisp. Break bacon into pieces and add bacon and onion to potatoes. Mix together cream of chicken soup and evaporated milk. Add to potato mixture. Blend with mixer until smooth and creamy.
In a large bowl, combine flour, soda, salt, baking powder, cinnamon and allspice. Set aside.
Heat syrup and sugar until melted (do not boil). Add peanut butter. Stir until melted. Pour over cornflakes, slowly turning flakes until coated. Cool to touch and roll in balls. Place on wax paper.
Crumble up Angel Food cake and set aside. Mix 1 large box instant vanilla pudding mix according to directions on package. In a large dish- layer cake, then pudding, then strawberries until dish is full. Top with Cool Whip and ref overnight.
Make sauce with butter, flour and milk. Add spices, cheese and salt. Be sure that the cheese melts. Add slightly beaten egg yolks. Cook for 5 minutes over low heat. Mix seafood with sauce. Saute mushrooms and add to seafood and sauce. Add lemon juice. Pour into a large casserole dish. Garnish with additional cheese. Bake at 450° for 15 minutes. Serves 12.
Blend cake mix, pudding, water, oil and eggs. Beat on medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool 15 minutes.
Measure water, then return to saucepan. On medium to low heat, dissolve candies in water. Remove from heat. Add gelatin, applesauce, celery and nuts in order. Pour into a mold and chill several hours.
Measure and sift together flour and baking powder. Mix all and chill for 1 hour. Knead and roll dough. Cut out with floured cutter and fry in hot fat about 4 minutes. Drain on paper toweling and dust with sugar if desired.
Put chocolate and peanut butter in large pan and melt for 20 minutes. Add cereal, marshmallows and peanuts. Drop by tablespoon on wax paper and cool. Make 100 cookies.
Mix 1/3 cup of milk, cake mix and margarine in a bowl. Press 1/2 of the cake mixture in a 13 x 9-inch baking pan. Bake 8 minutes at 350°. Melt caramels with 1/3 cup of the milk over low heat, stirring frequently. When the cake is done, sprinkle 1 cup of the walnuts and 1/2 cup of the chips over crust; top with caramel mixture. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining 1/2 cup walnuts and 1/2 cup chips. Bake 18 minutes at 350°. Cool and cut into bars. Makes 24.
Sift all dry ingredients, except soda. Cream shortening and sugar. Add eggs, one at a time, beating well each time. Add jam or jelly and part of the dry ingredients. Mix nuts and dates with rest of the dry ingredients. Stir soda into buttermilk and add alternately with dry ingredients. Add vanilla. Beat well. Bake layers about 30 minutes or loaf cake about 1 hour to 1 1/2 hours.
Mix peanut butter, sugar and butter well. Roll into small balls and chill for 20 minutes. While this chills, steam together the chocolate chips and paraffin in double boiler. Dip balls into chocolate mixture using toothpicks. Lay on wax paper until firm. Makes about 100.
Stir all ingredients except oleo together until well blended. Knead 8 to 10 times. Pat out 1/2-inch thick or 9 x 9-inch square. With floured knife, cut in strips or squares. Dip each side in melted butter. Place in metal baking pan or on sheet and bake until golden brown. Serve hot. (If using self-rising flour, use 1 1/4 cups flour and milk or water.) Bake 15 to 10 minutes at 450°.
Heat oven to 350°. Mix sugar, margarine, shortening, water, egg and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful about 1 inch apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet. Makes about 6 dozen.
Dissolve the soda in hot water. Cream sugar and butter thoroughly. Add eggs and soda mixtures, beating until smooth. Add flour and nuts. Mix well. Drop teaspoonfuls of dough 2-inches apart onto lightly greased baking sheet. Bake at 350° for 10 to 15 minutes. Yields 6 dozen.
In a mixing bowl combine contents of cake mix and baking soda. Add eggs, buttermilk, food coloring and vanilla; blend on low until moistened. Beat on high speed for 2 min. Pour into two greased and floured 9 inch round cake pans. Bake at 350° for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes, remove from pans to a wire rack to cool completely.
In a heavy 10-inch skillet over medium heat, stir together oil, salt and garlic powder. Add pecans. Cook and stir constantly for 8 to 10 minutes, or until toasted. Remove from heat. Sprinkle curry over pecans and stir to mix well. Serve at room temperature. Store in an airtight container in a cool place.
Cream butter and sugar; add eggs. Mix well. Add other ingredients. Blend together. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Prepare coffee using 3/4 cup coffee and 2 quarts water. Combine coffee, 2 cups coffee ice cream, 1 cup vanilla ice crem, Kahlua, brandy and sugar in large mixing bowl. Beat at medium speed until smooth. Pour into punch bowl. Scoop 2 cups coffee ice cream and vanilla ice cream into coffee mixture. Combine whipping cream and powdered sugar; beat at medium speed until soft peaks form. Dollop over coffee mixture and sprinkle with cinnamon. Yields 3 1/2 quarts.
Mix well all seasonings and the ground venison. Form into patties and cook on gas grill or charcoal grill. Wonderful and fat-free.
Add and mix well the graham cracker crumbs, powdered sugar and peanut butter. Spread mixture in a 9 x 13-inch pan, then melt your chocolate chips and put on top. Let cool. Cut and serve.
Combine bread cubes and raisins in buttered casserole. Scald milk in saucepan. In separate bowl, combine eggs, sugar, vanilla, butter and salt. Mix this and milk together. Mix well and pour over bread cubes. Set casserole in pan and pour hot water in pan around casserole, about 1-inch deep of water. Bake at 325° about 1 hour or until butter knife inserted comes out clean. Serve with Rum Sauce.
Cook spaghetti and add remaining ingredients. Bake at 350° for 45 minutes. Makes 12 servings.
Mix shortening, brown sugar and white sugar. Beat 2 eggs in. Combine all ingredients. Bake at 350° for 30 minutes.
Steam broccoli, drain and mash. Saute onion in margarine. Add flour, milk, chicken broth and broccoli. Bring to a boil. Add grated cheese and nutmeg. Makes 6 servings.
Mix all together good; then add flour and knead well, until bread is not sticky. Brush with shortening and cover. Let rise in a warm place until double in bulk, about 1 hour or more. Grease pan and put your hot rolls in a size of your choice. Let rise until double or real high. Bake at 325° for about 45 minutes. Brush tops with butter and serve.
Cook cheeses, milk and seasonings while you are cooking your choice of pasta. Steam vegetables of your choice (you may use frozen if fresh is not available). If you use fresh, it is best to cut them up before starting the cooking process. Mix sauce with cooked pasta. Put on plate and then top with steamed vegetables. Serve at once.
Combine pudding mix and milk according to the package directions. Stir in the Eagle Brand Sweetened Condensed Milk and then fold in the Cool Whip. Layer with bananas and wafers.
Blend the Cool Whip and cream cheese on low with mixer, then fold in the pineapple and cherry pie filling. Pour mixture into graham cracker crust. Chill for about 1 hour before serving.
Cream the butter. Add sugar. Add eggs one at a time. Beat well. Add juice, flour and baking powder. Dredge fruit and nuts with flour and add. Bake in slow oven 2 1/2 to 3 hours. Decorate top when cake is half done.
Dissolve jello in hot water. Add fruit juice. Chop fruit and nuts into a mixing bowl. Add crushed pineapple to jello mixture and semi-congeal with a lump of ice. Mix cream cheese with mayonnaise to a smooth paste. Add mayonnaise mixture to jello and stir well. Oil salad molds with salad oil and line with whole grapes. Whip cream and fold into the salad mixture. Fill molds and congeal. Serves 8.
Mix all ingredients until blended and smooth. Chill a few hours or overnight. Delicious with vegetables or crackers.
Chop cabbage, peppers and onions together. Add sugar. Mix oil, vinegar, celery seed, mustard and salt. Bring to a boil. Pour over cabbage mixture. Seal in airtight container. Do not stir or uncover for at least 4 hours. This coleslaw will keep in refrigerator a week or more.
Boil sausages to remove excess grease. Cut cooled sausages into wafer-like slices. Fry peppers, onions, mushrooms, garlic and salt and pepper in frying pan with oil. Add sausage and jar of spaghetti sauce and simmer for 1/2 hour to 1 hour. Serve on Italian rolls.
Combine the first 3 ingredients together in a saucepan on the top of the stove. Cook on low until the sugar is dissolved. Take off burner and pour into buttered cake pans (2) 8-inch round. Add pecans to top of mixture in pan. Preheat oven to 325°.
Brown ground beef in skillet, stirring until crumbly; drain. Add taco seasoning; mix well. Combine lettuce, tomatoes and onion in salad bowl. Top with ground beef mixture. Drizzle with salad dressing. Sprinkle with cheese and nacho chips. Yields 6 servings.
Mix dry ingredients together. In another bowl, mix oleo, egg and banana; add dry ingredients. Stir until just moist. Fill greased muffin cups 2/3 full. Bake at 375° for 20 minutes. Makes 18 muffins.
Stir fruits and puddings together. Fold in Cool Whip. Chill for 2 hours before serving. Will keep a week in refrigerator.
In skillet, brown beef and cook onion with oregano. Stir to separate meat. Pour off fat. Add remaining ingredients. Heat; stir often. Makes about 5 cups.
Drain juice of dill pickles and pour boiling water over them and let cool. Slice pickles, either across or the long way and cover with the following syrup: Boil sugar, water and vinegar. Pour over pickles. Refrigerate until ready to eat (3 or 4 days). If you wish, you can add pickling spices tied in cheesecloth to the syrup when bringing to a boil. These are delicious.
Mix sugar, syrup and water until sugar is dissolved. Bring to a boil and cook to hard ball stage at 250°.
Cook spinach according to directions only until completely thawed, drain thoroughly. Have cream cheese at room temperature, soften cheese well, then blend in melted butter until smooth. Add lemon juice and combine with spinach. Stir in all seasonings, blend well and check seasonings. Place artichoke hearts, pointed ends up, in large ovenproof baking dish (16 x 8-inches). Spoon spinach over artichokes, cover with foil. Punch a few holes in the foil and bake at 350° for 30 minutes. Yields 15 servings.
Mash cream cheese and blend in pineapple. Add nuts. Dissolve Jello in boiling water. When cool, mix with cream cheese, pineapple, and nuts mixture. Pour into bowl and chill until set.
Flatten chicken cutlets and slice into quarters. Flour chicken and place on plate. Heat skillet. Add 2 teaspoons margarine and start cooking chicken on both sides. Chicken will turn golden. Remove chicken when done and repeat until all chicken is cooked. Add 2 teaspoons margarine each time you place chicken in skillet. When all chicken is done, return all to skillet. Add 2 teaspoons margarine, artichoke hearts and juice of 2 lemons. Cover and simmer on low flame for 20 minutes. Serve with rice.
Fry ground beef and chopped onion until medium brown. Drain off fat. Mix all ingredients in a baking dish. Bake at 350° for 1 hour. Recipe may be doubled for a large group. Cooking time remains the same.
Cut and peel tomatoes; cook down until thick, about 2 hours. Simmer. Chop pears, apples, onions, green peppers and celery and add to thickened tomatoes; boil down about 20 minutes. Add sugar, salt, vinegar and spices and simmer until thickened, usually 3 to 4 hours. Yields 1 gallon (approximately). May be put into 1 container and refrigerated or packed in canning jars with hot lids.
Heat honey into a 4-quart saucepan until thin and hot (do not boil). Stir in butter; cool to lukewarm. Beat egg into honey mixture. Sift flour with salt, baking powder, baking soda, nutmeg, allspice, cardamon and pepper. Blend in crushed anise seed. Stir into honey mixture. (Dough will be sticky.) Refrigerate 30 minutes to 1 hour or until dough is easy to handle. Shape into 3/4-inch balls. Put on lightly greased cookie sheets. Bake at 350° for 13 to 15 minutes. Cool on a rack.
Mix beans, soup and salt. Bake for 15 minutes at 359°. Top with onion rings and bake 10 minutes more. Serve hot.
Combine Cool Whip and cream cheese; mix well. Add dry jello and drained fruit. Mix well. Chill 4 hours. Serve as an accompaniment to ham, turkey, etc., or can be served as a dessert.
Peel and slice cool boiled potatoes. Fry bacon crisp and crumble. Cook bacon fat and chopped onion. Add flour, sugar, salt and pepper. Stir in vinegar and water and boil 1 minute. Add bacon to sauce. Pour over sliced potatoes. Garnish with parsley and pimentos. Serves 8.
Heat oven to 350°. Stir-fry chicken chunks in large frying pan with 2 tablespoons olive oil. After 2 minutes, add mushrooms and fry 2 more minutes. Add soup, sour cream and salsa. Blend. Place mixture in casserole dish. Bake, uncovered, 30 minutes. Sprinkle cheese on last 5 minutes to melt. Garnish top with black olives and chopped scallions. Serve over steamed rice or cooked noodles. Serves 4 to 6.
Simmer water and raisins in a medium saucepan for 10 minutes. Add shortening; let cool. In a large bowl, sift together sugar, baking soda, flour, spices and salt. Stir in nuts, if desired. Add cooled raisin mixture; blend well. Pour batter in a greased and floured 9 x 13-inch pan. Bake in preheated 350° oven for 35 minutes. Let cool completely. Frost with Cream Cheese Frosting, if desired. Serves 20 to 24.
Soak dried apricots, prunes and raisins in cold water for 30 minutes. Add cinnamon stick, lemon slices, tapioca and sugar. Bring to a boil. Cover and simmer 10 minutes, stirring occasionally. Stir in orange, apple and pear cubes. Simmer until apple pieces are tender, about 5 minutes. Stir in the booze. Pour into large serving bowl and cool to room temperature. Remove cinnamon stick. Cover and chill until serving. Makes about 6 servings. Choice of fruits can depend on preference and availability.
Scald milk. Pour over egg mixture. Cook in double boiler until mixture coats spoon.
Mix and pour into graham cracker crust. Sprinkle nuts on top. Makes 2 pies.
In a chilled bowl, combine heavy cream, vanilla and spices. Beat until soft peaks form. Gradually add marmalade, beating until stiff. Fold in cranraspberry sauce. Spoon mix into pie shell. Freeze until firm, about 6 hours or overnight. Thaw to serve.
Mix condensed milk, lemon juice and drained pineapple and set aside. Slice angel food cake into 3 layers. Spread pineapple mixture between layers as you stack the layers. Ice the cake with whipped topping.
In a mixing bowl, combine butter, dill weed, garlic powder and Italian seasoning, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet; broil until brown.
Stew tomatoes in own juice (no water) and run through sieve. Cool and add eggs, milk and seasoning. Bake in buttered custard cups. Makes 6 servings.
Cut bacon into 3 pieces; place in a heavy boiler and cook until almost done and drain. If you use ham cook the ham for about 10 minutes in the water before adding the beans; do not drain. Add fresh snapped beans, 1/4 teaspoon salt, and sugar; cover with water. Cover and bring to a boil, reduce heat and simmer about 10 minutes. Taste liquid to see if you need more salt, if you do add it now with a light hand. If they are to salty add an irish potato that has been peeled and cut into large cubes; the potato will soak up any extra salt. Continue cooking until beans are done. Add warm water as needed to keep beans just covered.
Wash turnip greens and roots; cut in half. Combine greens, roots, water and salt in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour or until greens and roots are tender. Drain greens, reserving 1 cup liquid. Set aside. Cook bacon in a skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onions in drippings. Add to greens. Dissolve flour and sugar in vinegar; stir in the reserved cooking liquid. Add mixture to greens, stirring constantly, until thickened. Stir in the bacon. Yields 6 servings.
Mix 1/4 cup soup with beef, rice, egg, onion, parsley and salt. Shape into 1 1/2-inch balls (about 16). Brown meatballs and garlic in shortening in skillet; blend in remaining soup and water. Cover; simmer 40 minutes or until rice is tender. Stir often. Makes 4 servings.
Preheat oven to 350°. In cup, combine brown sugar with cinnamon and salt. Slice yams lengthwise 1/4-inch thick and place a layer in a greased shallow casserole. Sprinkle lightly with some sugar mixture and spoon on some melted butter. Repeat until yams and sugar mixture are used. Bake 25 minutes or until yams are hot and sugar is bubbly. Makes 6 to 8 servings.
Dissolve yeast in warm water and let stand for 5 minutes. Add honey, rosemary and 1 tablespoon of oil. Sift in half the flour and salt and stir well. Knead in remaining flour. Pour 2 tablespoons of oil on a 9 x 13-inch cookie sheet. Press dough into an even layer on the pan. Pour remaining 4 tablespoons of oil over the dough and sprinkle with coarse salt. Bake 25 minutes at 400°.
Combine butter or margarine, flour and milk. Stir continuously while simmering for 3 minutes. Do not overheat. Add salt, horseradish, prepared mustard and mayonnaise. Blend well. Serve over cooked broccoli.
In saucepan, melt margarine and peanut butter. Add vanilla; turn off heat and add powdered sugar. Put mixture on platter; smooth out. Cut into pieces. Chill and refrigerate for 15 minutes.
Preheat oven to 400°. Place chicken in an 11 x 9-inch baking dish. Add sauce, stirring to coat chicken. Cover tightly and bake 35 to 40 minutes. Remove chicken from oven. Add rice to casserole. Let stand 5 minutes or until rice is tender.
Cook broccoli; drain. Layer broccoli and chicken in long baking dish. Combine next 5 ingredients and pour over chicken and broccoli. Mix crumbs and melted butter; sprinkle over top. Bake at 350° for 30 minutes.
Drain pineapple, reserving 2 tablespoons of juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine mayonnaise, mustard, seasonings and reserved pineapple juice. Add to tuna mixture; mix well. Chill. Add pecans just before serving. Yield: 3 cups.
Mix together and form balls. Refrigerate for 60 minutes before dipping. Melt together 12 ounce package chocolate chips and 1 block paraffin or use 1 package of Brock chocolate in double boiler.
Drain fruits, reserving syrup for other uses. Combine canned fruits in large bowl; set aside. Combine bananas and lemon juice and toss gently. Add to fruit mixture. Layer half each of fruit mixture and macaroon crumbs in a 2 1/2-quart baking dish; sprinkle with 3 tablespoons of the nuts and dot with 2 tablespoons butter. Repeat procedure. Pour Amaretto evenly over fruit mixture. Bake at 350° for 30 minutes; sprinkle with remaining almonds. Stir before serving. Yield: 12 to 14 servings.
Mix all ingredients and refrigerate for 3 to 4 hours. Add one 12 ounce Cool Whip and mix well. Refrigerate until ready to use. This freezes well and can be made in advance. Delicious!!
Cook broccoli as directed on package; drain. Bring soup to boil; add broccoli. Place in casserole. Sprinkle with crumbs and cheese. Serve hot. Serves 6.