HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook green beans following directions on package. Drain and reserve. Melt butter in frying pan and saute onion until golden brown. Gradually stir in flour, water, salt, pepper and lemon juice. Simmer for 3 minutes. Combine with beans and sour cream. Pour mixture into a greased 2-quart casserole. Top with cheese and bread crumbs. Bake in 350° oven for 3 minutes. Serves 8 to 10.
Mix all ingredients in a large bowl, then pour mixture into a 13 x 9 x 2-inch rectangular pan. Bake at 350° for 30 minutes.
Butter 9 x 9-inch pan. Heat to boiling oleo and white karo syrup, remove from heat. Add chocolate chips and vanilla, stir until chocolate melts. Fold in Golden grahams cereal until completely coated. Add mini marshmallows. Press into pan. Let stand for 1 hour. Cut into bars.
In 1 1/2 quart saucepan stir soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa, remove from heat. Serve in fondue pot with chips, bread or fresh vegetables. Makes 2 1/2 cups.
Fry sausage and onion. Drain. Mix sausage and onion with rest of ingredients. Pour into greased casserole dish. Let it set all day or overnight in refrigerator. Bake at 350° for 30 to 45 minutes.
Mix all ingredients. Pour in hot cast-iron skillet. Cook in a 400° oven for 30 minutes.
Combine chili sauce and jelly in crock-pot. Set at medium heat. After jelly melts, add meatballs. Continue cooking until meatballs are hot.
With sharp knife cut beef across grain into thin strips 1/8-inch thick. Combine soy sauce, garlic and ginger. Add beef; toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. If not tender, cover and simmer 30 to 40 minutes over low heat. Increase heat. Add vegetables; toss until vegetables are crisp, about 10 minutes. Mix cornstarch with water. Add to mixture; stir. Cook until thickened. Add tomatoes and heat thoroughly. Serves 4. Serve with rice or noodles.
Halve eggs lengthwise. Remove yolks; mash. Blend yolks with cheese spread, chili peppers and salt. Refill egg whites with yolk mixture and sprinkle each with paprika. Chill.
Layer in order listed in a quiche or 6 x 9-inch dish. Sprinkle a little more shredded cheese on top. Bake in 350° oven for 20 minutes. Serve hot with large corn chips.
Brown sausage and onion together. Drain. Combine sausage, onions and other ingredients. Mix well. Chill overnight. Shape into balls. Roll in flour, dip in beaten egg and then bread crumbs. Deep fry until golden brown. Makes 45 to 50 bite size balls.
Melt butter. Add thyme and salt, then all other ingredients. Mix well. Cover and cook over medium heat for 15 minutes.
Beat oranges, cake mix, cooking oil and eggs (1 at a time) all together. Bake in 3 layers at 350° about 15 minutes or until done. Chill in refrigerator before frosting
Pack cucumbers into quart jars. Boil first 4 ingredients. Place dill in top and bottom of each jar. Pour hot mixture over cucumbers. Add 1/4 teaspoon alum. Seal.
Melt margarine and peanut butter. Add wafers and peanuts, reserving some peanuts to sprinkle on top.
To beaten eggs, add sugar, oil and vanilla. Stir in zucchini. Add remaining ingredients. Blend. Turn into greased and floured loaf pans (2). Bake 1 hour at 350°.
Peel pears, quarter and grind in chopper. Drain juice. Put a gallon of ground pears to 1/2 gallon of sugar. Add crushed pineapple. Cook for 1hour or until juice is thick. Add lemon juice (optional). Seal while hot.
Mix pudding mix and pineapple until the pineapple turns green. Add remaining ingredients and mix lightly. Turn mixture into shallow dish and chill thoroughly (several hours or overnight) before serving.
Cream the shortening with the sugar and eggs. Cut in bananas. Add flour and nuts. Heat oven to 330° and bake 55 to 60 minutes.
Drain pineapple. Add enough water to juice to make 2 cups. Boil and stir in jello until dissolved. Refrigerate until thick. Whip or put in blender. Fold in Cool Whip, pineapple and nuts. Chill to set.
Mix sausage, flour and Worcestershire sauce until blended. Form balls and bake at 350° for 30 minutes or until brown. After browning, you can keep these in freezer bags and freeze for later use. These are good at breakfast or anytime. Delicious just to snack on. Enjoy!
Grease and lightly flour two (8 x 1 1/2 or 9 x 1 1/2-inch) round baking pans. Combine flour, baking powder and salt. Beat butter about 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Turn into pans. Bake at 375° for 30 minutes.
Bring salt and water to a boil, then add vegetables and simmer 5 minutes. Reserve. Heat milk and broth to a boil. Melt butter in second pot over low heat. Add onion and cook until tender. Stir in flour and blend. Cool. Gradually add hot milk and broth, stirring constantly until thick. Bring to a boil. Stir in vegetables with liquid. Add crumbled bacon, grated cheese and mustard. Season with salt and cayenne pepper.
Mix first 3 ingredients in a large pot. Stir in black pepper, salt and chili powder. Add more to taste. Sprinkle garlic powder over whole top until white. Stir in. Cook until well done. Add kidney beans.
Boil sugar and water. In large half gallon pail or container, mix all ingredients thoroughly. Place in freezer and stir occasionally for 2 days before serving. Mixture will freeze into a "slush" that can be scooped with ice cream scoop into glasses. Add 7-Up or Squirt and it's a tasty holiday beverage.
Mix first 7 ingredients. Add the butter and the milk. Bake in a casserole dish. Set in a pan of water in a 325° oven for 1 hour or until the top of the pudding is firm like a custard.
Cream together sugars, shortening and eggs. Add vanilla, salt, soda and baking powder. Mix well. Add pineapple and mix in flour. Stir in walnuts. Place teaspoonfuls of dough on cookie sheet. Bake 15 to 20 minutes at 350°.
Mix sugar, water and vinegar. Bring to a boil. Remove from heat and add juice from asparagus, salt and Knox gelatine that has been soaked in 1/2 cup cold water. Put in cold water and let congeal slightly.
Brown hamburger; saute onions. Cook and crumble bacon. Combine all ingredients in crock-pot. Cook 4 to 6 hours.
Soak beans in water for 8 hours. Spray a large dutch oven with cooking spray. Add vegetables and saute until tender. Drain beans and add to vegetables. Cover with fresh water. Add all seasonings; bring to a rolling boil and reduce heat to simmering. Check often and add water if necessary. Cook 2 to 3 hours or until tender. During the last hour, add ham chunks or sausage that has been cut up. Serve with rice and cornbread.
Boil chicken using seasoning. When done (25 to 30 minutes), take chicken out to cool. Save broth. Dip out 1 cup broth for later and boil noodles in broth for 10 minutes. Drain.
Cook noodles according to package directions; drain. Meanwhile, in saucepan melt butter. Add onion, celery, salt, caraway seed and pepper; saute until tender. Stir in noodles, cottage cheese, sour cream and bologna. Pour into casserole. Spread top of casserole with shredded cheese. Pour eggs over all. Bake 35 to 40 minutes. Allow casserole to stand 10 minutes before serving. Garnish with bologna slices, if desired.
With Cheddar cheese on top, bake at 350° for 25 to 30 minutes.
Melt butter in small saucepan on low heat; add lemon juice. Spray broiler pan with nonstick vegetable spray. Brush salmon on both sides with lemon butter and put, skin side down, on prepared pan. Measure thickest part and broil 10 minutes per inch.
Put butter in pan. Add minced onions until clear. Add ketchup, Miracle Whip, sugar, mustard, vinegar, lemon juice, salt and pepper. Bring to a boil and simmer until sauce begins to thicken, approximately 1 hour. Heat jars and fill while sauce is hot. Secure cap and let cool. Will keep indefinitely if refrigerated.
Line a 9-inch pie plate with the graham cracker crust; set aside. Beat cream cheese and peanut butter until fluffy. Add confectioners sugar; beat until smooth. Add milk gradually; beat again. Fold in whipped topping, then pour into prepared crust. Freeze overnight and remove when ready to serve.
Mix together melted oleo, flour and chopped nuts. Press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip; pour over the crust. Mix the pudding and milk; then spread on top of the cream cheese layer. Put rest of the Cool Whip on top. Ready to serve.
Saute the onion in butter. Stir in ground beef, garlic, flour, salt, pepper and mushrooms. Saute 5 minutes and remove from heat. Stir in sour cream and soup. Sprinkle with parsley.
Put everything in the blender except the cream. Liquify in blender. Heat the cream to boiling, stirring constantly. Pour cream into blender. Blend very well until all ingredients are mixed. Pour into sherbets about half full. Chill this, top with whipped cream.
Take one can of crescent rolls and press firmly in bottom of 9 x 13-inch glass dish. Mix cream cheese, sugar and vanilla flavoring and pour on top of first layer. Take second can of rolls and pinch together on top of mixture. Sprinkle with sugar and cinnamon. Bake at 350° for 20 minutes. Cool and refrigerate before cutting.
Remove bones, gristle, fat and skin from cooked meat. Cut meat into 1/2-inch cubes and mix with an equal amount of celery pieces. Moisten with French dressing. Add mayonnaise dressing to taste. Arrange on lettuce leaves; garnish with curled celery.
Melt butter and peanut butter; mix in powdered sugar and Rice Krispies. Make into balls. Put in freezer. Dip in melted wax and chocolate chips. Put in freezer.
Dip chicken in margarine. Roll chicken in bread crumbs and Parmesan cheese. Place in a single layer in a baking dish. Bake at 350° for 45 minutes. Makes 8 servings.
Put 2 cups orange juice in bowl, add yogurt, honey and lemon juice; whisk together. In each bowl: add 5 slices banana and 2 tablespoons berries. Ladle soup on top of fruit. Top with Cool Whip, if desired. Eat.
Heat oven to 350 degrees. Lightly grease cookie sheet. Stir together flour, baking soda and salt. Set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs. Beat well. Gradually add flour mixture. Beat until well blended. Stir in toffee bits. Drop by rounded tsp. onto prepared cookie sheet. Bake 9 - 11 minutes or until lightly browned. Cool slightly. Remove from cookie sheet to wire rack and cool completely. Yields 4 dozen.
Set popcorn aside. Combine ingredients over low heat until butter/margarine melts and sugar dissolves. Drizzle over popcorn and bake 15 minutes at 300°. Keeps 2 weeks in a sealed container.
Heat oven to 350°. Heat butter and oil in baking dish (13 x 9 x 2-inch). Place chicken pieces, skin side up, in baking dish. Bake 1 hour. Heat soup, cream and sherry in saucepan, stirring occasionally. Stir pineapple, grapes and mushrooms into soup mixture. Remove baking dish from oven, drain off fat. Pour soup-fruit mixture over chicken. Cover baking dish with aluminum foil and bake 15 to 20 minutes longer. If desired, garnish with clusters of green grapes. Yields 6 servings.
Whip corn bread, bread and broth together with wire whip until smooth as cornbread batter. Add sage and salt. Whip eggs. Saute onion and celery in butter. Add to mix. Bake at 400° until brown.
Combine sugar, margarine, eggs and beat together well. Add vanilla, water and mix. Add next 3 dry ingredients and blend. Mix in coconut and chocolate chips. Grease a 9x13 pan. Bake 20-25 minutes at 350 degrees.
About 3 hours before serving, in 2-quart saucepan over medium heat, heat water, butter or margarine and salt until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny. Cool mixture slightly. Preheat oven to 400°. Lightly grease and flour large cookie sheet. Using 7-inch plate as a guide, trace a circle in flour on cookie sheet. Drop batter by heaping tablespoonfuls into 10 mounds, inside circle, to form a ring. Bake ring 40 minutes or until golden. Turn off oven; let ring remain in oven 15 minutes. Remove ring from oven; cool on wire rack. When ring is cool, with long serrated knife, slice horizontally in half. Prepare Almond-Cream Filling; spoon into bottom of ring. Replace top of ring. Refrigerate. Prepare Chocolate Glaze. Spoon glaze over top of ring. Makes 10 servings.
Melt butter. Add blackberries and buttermilk. Sift flour, spices and soda into mixture. Add eggs and brown sugar; beat until smooth.
Boil sugar and milk 3 or 4 minutes. Add marshmallow cream and peanut butter. Mix well and spread in buttered pan.
Grease large pie pan or plate. Beat egg whites until foamy. Add 1/2 teaspoon cream of tartar and 1 cup sugar gradually. Beat until stiff.
Combine first 6 ingredients. Pour into pie crust. Top with other crust. Crimp edges. Slit top. Brush with egg, if desired. Bake at 375° for 40 minutes. Cool for 10 minutes.
Mix ingredients together. Pour into a 9 x 13-inch pan. Sprinkle toppings. Bake at 325° for 30 minutes. They will be chewy if not overbeaten or overbaked.
To cook rhubarb in microwave: Add 1 tablespoon water to 3 cups diced rhubarb and cook on High for 6 to 8 minutes.
Boil chicken until it falls from bone. Remove from stock and allow to cool. Boil spaghetti in remaining chicken stock. Cook celery and onion in oleo in a 3-quart saucepan using low heat. Add 1 pint stock and simmer 15 minutes. Add mushroom soup slowly; add cheese slowly. Stir in the boiled and rinsed spaghetti. Let stand 1 hour. Add shredded chicken and stuffed olives. Add the seasonings and mix well. Put in greased casserole and sprinkle with chopped pecans. Heat, uncovered, in a 350° oven for 30 minutes. Serves 8 generously.
Mix flour, pecans and butter together. Press in 13 x 9-inch pan. Bake at 375° for 15 minutes. Mix 10x sugar, cream cheese and Cool Whip together and pour over crust. Whip milk and pudding together. Pour over cream cheese mixture. Top with Cool Whip and 1/2 cup chopped pecans. Refrigerate.
In food processor or blender, combine all ingredients. Pulse the mixture several times to mix. Scrape down the sides of the bowl and process until the mixture is well blended, about 30 seconds. Put in your container. Refrigerate and use as desired.
Cut steak into medium portions. In crock-pot, combine meat, onion, peppers (green, red and jalapeno), cilantro, chili powder, cumin, garlic, coriander and salt. Add tomatoes. Cook on low for 8 to 10 hours or high about 4 hours or until meat is tender. After cooking, shred meat and return to mixture and serve hot. To serve, spread mixture on tortillas. Add desired toppings. Roll up tortillas and serve.
Place broccoli in bottom of casserole dish. Layer with chicken in bite size pieces. Mix soup, broth, mayonnaise and lemon juice; pour over chicken and broccoli. Cover with cheese. Brown 4 cups of corn flakes with 1/2 stick butter. Spread over casserole. Bake at 350° for 30 minutes, until sauce bubbles through the corn flakes.
Pour dry cake mix and sugar into a large mixing bowl. Add apricot nectar and oil. Mix, adding eggs one at a time, mixing after each. Bake in an angel food cake pan (greased and floured) in a 325° oven for 1 hour or until done. Let cake cool. Remove cake from pan by running knife blade around outer cake pan and center post. Cover with glaze or leave plain.
Mix in heavy saucepan. Bring to boil. Boil hard for about 7 minutes. Remove from heat. Add oleo. Add vanilla and food coloring. Beat until creamy and almost cool. Pour on buttered platter or cookie sheet.
Combine butter, flour and milk to make sauce. Set aside. Combine the tomato paste, cream cheese, lemon juice and mayonnaise. Mix thoroughly. Add to sauce mixture and cook until cheese is melted. Add salmon. Soften gelatin in 1/4 cup water or white wine. Add to salmon mixture. Place in lightly greased mold and refrigerate.
Place all ingredients in greased loaf pan. Bake at 325° for approximately 1 1/2 hours or until liquid is absorbed.
Preheat oven to 325°. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecans. Bake for 20 to 25 minutes. Serves 6 to 8.
Wilt cabbage head in boiling water, drain, and cool. Peel leaves carefully. Brown meat along with onion and bell pepper. Drain well. Season with salt, pepper and chili powder. Add tomato sauce, cheese soup and uncooked rice. Simmer 10-15 minutes. Fill cabbage leaves with portion of sauce. Roll up and fasten with toothpick. Place in casserole dish. Pour remaining sauce on top. These can be frozen for later use. Seal with foil. Bake at 350 degrees for 45 minutes. Yield: 1 dozen.
Mix together sugar and cocoa. Gradually add evaporated milk. Heat in a saucepan over medium heat, stirring until sugar is dissolved. When mixture is about to boil, add syrup and vanilla. Beat until mixture is glassy and smooth. Store in closed container. No refrigeration is necessary.
Grind vegetables in a meat grinder using the coarsest blade. Combine all vegetables in a large bowl; sprinkle with salt and cover with cold water. Let stand 4 hours. Drain thoroughly in a colander, then press out all liquid. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stir in vegetables and simmer 10 minutes. Immediately pack into clean, hot jars, leaving 1/2-inch head space; seal. Process in boiling water bath 10 minutes. Yield: about 6 pints.
Cut medium head cabbage in Pyrex dish. Put onion on top. Pour 1/4 cup melted butter over cabbage and onion. Mix mayonnaise, cream of chicken soup (or mushroom) and egg together. Pour over cabbage. Sprinkle cheese over soup. Crush crackers and sprinkle on top. Drizzle 1/4 cup melted butter on crackers. Bake uncovered 30 minutes at 350°. Serve with cornbread, maybe some beans.
Blanch, drain and chop spinach. Melt 3 tablespoons of butter and saute onion until tender. Add green onion and saute another 2 minutes. Mix in parsley, dill, cheese, nutmeg, salt, pepper, spinach and beaten eggs.
Melt margarine and Cheez Whiz together in microwave or saucepan. Stir canned vegetables into this mixture. Crumble on stack (35	to 40) crackers into the vegetable mixture, reserving a few to crumble on top.	Bake at 350° until bubbly.
Mix first 3 ingredients and put in greased pan. Mix next 5 ingredients and pour over apples. Bake at 350° for 30 minutes or until apples are done.
Add food coloring to salt. Stir well. Cook in microwave for 1 to 2 minutes or spread on waxed paper and let air dry. Store in an airtight container. Use as you would glitter.
Cream shortening, sugar and eggs. Add extract, then add 1 1/2 cups flour with soda and salt sifted in. Beat for 2 minutes. Add remaining flour with milk. Beat 2 minutes. Pour into tube pan (greased and floured). Bake at 350° for 1 hour.
Simmer all ingredients, but onions, for 45 minutes. Add onions and cook 3 more minutes.
In a saucepan, bring honey to a boil. Quickly beat eggs into honey; add butter, vanilla, nuts and nutmeg. Pour into pie shell; bake at 325° for 25 minutes or until filling is set.
Cook beans in crock-pot until almost done. Saute venison and onions. Add chili powder, cumin powder, garlic salt, salt and pepper, all to taste. Pour meat mixture into beans. Pour tomato juice over this. Let cook overnight or all day. Serve with corn bread muffins.
Cook apple juice, cornstarch and cinnamon until thick and clear. Pour over apples in pie shell. Cover with top shell and bake for 40 minutes at 425°. Yield: 1 pie.
Mix first 8 ingredients in large pot. Add remaining ingredients. Cook all together 5 minutes or until peppers and veggies change color. Put in canning jars and seal. Make sure you have the chili peppers in each jar or it will be too hot. Makes 4 or 5 quarts.
Cream cheese and butter. Add remaining ingredients. Mix well. Roll thin about 1/8-inch thick on lightly floured board. Cut in strips, about 1/2-inch wide. Place on ungreased baking sheet. Bake at 350° for 15 minutes. Makes about 30.
Cook first 5 ingredients in double boiler until thick, stirring occasionally. Cool. Add juice and grated rind of lemon. Whipped cream can be added before serving over your favorite fruit.
Heat beans in saucepan; drain well. Add butter. Place in shallow serving dish. Sprinkle with vinegar. Toss with cheese and croutons. Serve immediately.
Soak beans in water to cover overnight. Rinse. Cover with water in heavy pot. Add ham bone (fat trimmed off) and remaining ingredients, except sausage and rice. Bring to a boil and simmer 2 hours, stirring occasionally. Add sausage (which has been steamed in skillet, drained and fried). Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove about a cup of beans from the pot, mash thoroughly and return to mixture. Serve with boiled rice and garnish with scallions. Serves 8.
I use leftover roast and cut it up in small chunks. Chop 3 to 4 potatoes in cubes and boil with salt and pepper; don't overcook. Saute 1 large onion in butter in a large black skillet. Add potatoes. Use the juice to make gravy or get a brown gravy mix and use to thicken. Add meat last. Bake biscuits separately and split open, then pour hash on top.
Mix instant pudding until very thick. Put half in a bowl. Then put the graham crackers over the pudding. Slice the banana and layer it over the crackers. Then put the pineapple over the bananas. Then put a layer of sliced strawberries over the pineapple. Then put the rest of the pudding mix over the strawberries and spread well. Put in the refrigerator and chill well until ready to serve.
Add all ingredients to blender jar. Cover and process at stir speed until blended, 20 to 25 seconds. Scrape down flour on sides of jar; blend 5 seconds more. Heat a 7-inch slope sided lightly-greased skillet over medium-high heat until water drop dances when sprinkled on it (or use electric crepe maker). Pour 2 tablespoons batter at a time into skillet. Quickly tilt skillet to cover bottom. Pour off extra batter into blender jar. Brown on first side about 1/2 minute; turn to brown on second side. Stack with wax paper between every 4 crepes. Place in plastic bag until ready to fill. These can be refrigerated or frozen.
Brown ground beef and drain off grease. In a casserole dish, layer half of ground beef, half of onion, half of French fries and salt and pepper. Mix soups and a can of water. Pour half over layer. Repeat layers and bake at 375° for 1 1/2 hours or until done.
Mix together cracker crumbs and margarine. Press in bottom of 13 x 8 x 2-inch Pyrex dish. Prepare pudding mix according to package directions and spread over crust. Slice bananas over mixture; spread pineapple over the bananas and then spread with Cool Whip. Sprinkle nuts and cherries on top. Cover and refrigerate overnight. Bananas will not turn dark.
Preheat oven to 375°. Combine all ingredients; mix well. Shape dough into 1-inch balls. Dip tops in sugar. Place 2-inches apart on an ungreased cookie sheet. If desired, press a crisscross on each cookie with fork prongs that have been dipped in water. Bake for 10 to 12 minutes until light brown. Let cool on cookie sheet for about 1 minute, then move to racks to finish cooling. Yield 4 to 5 dozen.
When thickened, add 1 cup chopped nuts and 1 cup coconut. Dribble this mixture over batter and then bake in a 350° oven for about 35 minutes.
Beat all liquid ingredients together. Add dry ingredients. Roll out with flour to 1/2-inch thickness. Cut with your pooches favorite cookie cutter shapes. Bake at 400 for 20 minutes. Turn off oven, let them cool in oven. They will dry out as they cool.
Mix margarine, flour and 1 tablespoon sugar together. Press mixture into a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool. Beat cream cheese and confectioners sugar until light and fluffy. Fold in Cool Whip and spread over crust. Refrigerate.