HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute bacon in a deep saucepan for 5 minutes. Add leeks and onion and saute for 5 minutes. Stir in flour. Add chicken broth slowly, stirring constantly. Add potatoes and simmer for 1 hour. Combine egg yolks and sour cream and stir them into soup. Simmer for 10 minutes, stirring constantly. Add parsley and chervil. Makes about 2 quarts.
Cream butter and sugar. Add eggs one at a time. Alternate flour and cream. Add vanilla. Bake at 325° for 60 to 75 minutes. Cool in pan 15 minutes.
Mix and put into casserole. Crumble 1 stack crackers (saltine or Ritz) put over top. Melt 1 stick margarine and drizzle over top. Bake at 350° for 20 or 30 minutes.
Unwrap broccoli. Place in a shallow microproof dish. Cover with plastic wrap. Cook on High for 8 minutes. Drain. Sprinkle cheese over broccoli. Cook, uncovered, on High 45 seconds.
Put all together in blender and mix. Pour into 5-ounce paper cups. Place a stick in each cup and freeze.
In small bowl, add salt and Worcestershire sauce to margarine; mix well. Pour Chex, nuts and pretzels into a gallon sized Ziploc bag. Pour margarine mixture over cereal mixture in bag. Seal and shake. Pour into large bowl. Microwave on High 5 to 6 minutes, stirring every 2 minutes. Spread on paper towel to cool. Store in airtight container.
Melt shortening in large skillet. Add flour. Cook until lightly brown, stirring constantly. Add onions. Saute until transparent. Add next 8 ingredients. Cook stirring constantly, until ground beef is lightly brown. Add 2 cups water. Simmer for 2 hours, adding additional water as needed to prevent sticking. Add rice, parsley and shallots. Heat thoroughly.
In saucepan, combine vegetables and broth. Bring to a boil, uncovered, and simmer 5 minutes or until the vegetables are limp. Melt margarine in large saucepan. Stir in flour and pepper; cook and stir for 1 minute. Gradually blend in milk, then sour cream. Stir in vegetable mixture. Heat through; serve in cups. Sprinkle nutmeg on top.
Slice hard-cooked eggs in baking dish. Blend soup with mayonnaise. Gradually add milk, stirring until well blended. Add chopped onion. Pour over eggs. Sprinkle crispy cooked bacon crumbled around edge of dish. Bake at 350° for 20 minutes.
In skillet, cook beef and onion until meat is lightly browned and onion is tender; drain off fat. Combine meat and onion with noodles, cheese, soup, 1 cup of water, green pepper, chili sauce, pimento, salt and dash of pepper; mix well. Turn into a 13 x 9 x 2-inch baking dish. Combine crumbs and oleo; sprinkle on top. Bake in a 350° oven for 40 to 45 minutes, or until hot. Trim with green pepper rings. Makes 8 to 10 servings.
Save out 1/4 of the crushed cracker and roll nuts and dates in. Pour milk over marshmallows and let stand. Then stir until the marshmallows melt some. Mix all ingredients together and pour in a loaf pan (or whatever you want to use). Let set overnight and take out of pan. Wrap in aluminum foil. It will keep in the refrigerator for a long time.
Cream butter and sugar. Add eggs, one at a time, and mix. Blend in vanilla. Sift together flour with baking powder, baking soda and salt and add to creamy mixture. Add slowly and mix. Then add all dry ingredients to your mixture. Drop spoon size cookie mixture onto cookie sheet and bake at 350° for 10 to 12 minutes.
In a 9 x 13-inch foil pan, combine sugar, vinegar and 1/4 c. of the broth. Place onions, cut side down, in pan. Sprinkle with thyme. Set pan on cooking grate. Place lid on grill. Cook until most of the liquid has evaporated (40 to 45 minutes). Add remaining broth and gently stir to loosen browned drippings. Continue to cook until onions are tender (10 to 15 more minutes). Let stand for about 10 minutes after removing from grill to serving dish. Turn cut side up to serve. Serve warm.
Cover cukes, onions and red and green peppers with cold water. Let stand overnight. Drain well. Mix vinegar, sugar, mustard seed and celery seed; bring to a boil. Add cucumbers, onions and peppers. Simmer until tender. Can in jars.
Mix milk, lemon juice and Mandarin oranges and fold in Cool Whip. Garnish with crushed graham crackers and chill several hours or overnight.
Beat all ingredients until smooth; 2 minutes with hand beater. Pour into greased pie plate. Bake at 350 degrees for 50 to 55 minutes.
Cut and clean broccoli. Blanch for 5 minutes with 2 tablespoons of oil in water. Drain and chill. Poach chicken breasts, also drain and chill.
Combine 1 large (8 servings) package strawberry jello and 2 cups sugar. Add 2 cups boiling water to dissolve jello and sugar. Add 1 1/2 cups cold water and chopped fruits. Mix well and chill overnight.
Cream together margarine and sugar. Add eggs; beat and add cracker crumbs, nuts and coconut. Add baking powder. Mix and then add milk. Divide batter into three greased and floured 9-inch cake pans. Bake at 350° for 40 minutes or until cakes test done. Remove from pans and assemble cake with icing.
Cook the macaroni and drain. In a saucepan, melt the butter and remove from heat. Stir in the flour, salt and pepper until smooth. Gradually stir in the milk. Bring to a boil, stirring constantly, then reduce heat. Simmer about 1 minute and remove from heat.
Combine cottage cheese, sugar, flour, salt, lemon juice and spices. Add beaten egg and mix thoroughly. Add milk gradually and stir smooth. Pour into 9-inch pastry lined pan. Bake 1 hour at 350°.
Beat ingredients together. Make your favorite crust or buy frozen one or Pillsbury ready to use. Add 1 can Lucky Leaf apple pie filling. Pour into unbaked pie shell. Bake until set and browned at 325° to 350°.
Thaw potatoes. Pour soup and sour cream (mixed together) over potatoes. Add other ingredients and mix. Pour into a greased 9 x 12-inch pan. Top with crumbled corn flakes. Bake at 350° for 55 minutes.
Combine fruit and enough water to cover in a saucepan. Simmer gently, covered, for 25 to 30 minutes, adding sugar for the last 5 minutes of cooking. Drain fruit, reserving syrup. Add water to syrup to make 2 cups. Dissolve gelatin in 2 cups of boiling water. Stir in syrup mixture. Chill until partially set.
Mix cake according to directions. Pour half of mixture into 9 x 13-inch pan. Bake for 25 minutes at 300°.
Peel apples, core and half. Roll out biscuits and wrap around apple halves. Place in a baking dish. Mix other ingredients; bring to a boil. Pour over apples and bake at 350° until brown, basting every 15 minutes.
Mix meal, flour, sugar, egg and milk. Stir until smooth. Add shortening. Pour in Pam sprayed loaf pan to within 1 inch of top. Bake 1 hour in 350° oven.
Mix all ingredients into soft dough, sifting baking powder into flour. Roll dough as thin as pie crust. Bake in a quick oven (450°) until light brown.
Mix pineapple juice and Hawaiian Punch. Add sherbet. Pour Sprite or 7-Up over sherbet when ready to serve.
In mixer, beat egg, cinnamon, vanilla and melted butter. Stir apples with sugar. Add to mixture and beat well. Pour in pie shell. Bake about 1 hour at 325°. Very delicious and freezes well.
Mix pudding and condensed milk (blend well). Chill for 10 minutes. Take out and fold in Cool Whip. Let chill again for 1 to 2 hours.
Tear chicken into bite-sized pieces and put into casserole dish. Mix soup and sour cream. Spread over chicken. Mix broth from chicken with stuffing mix until sticky. Spread on top of soup-sour cream mixture. Cook at 325° for 45 minutes or until it bubbles.
Combine sugar, syrup and melted butter. Add beaten eggs and vanilla. Mix until thin. Add pecans. Pour into shell and bake at 350° for 40 to 45 minutes.
Mix pineapple and pudding well in bowl. Then add other ingredients, mix well and chill in refrigerator until ready to serve.
Combine all ingredients, except cheese and chips. After you mix your ingredients, put into a 9 x 13-inch dish. Sprinkle mixture with cheese and chips. Bake at 425° for 15 to 20 minutes.
Partially cook bacon; add onion. Cook until onion reaches clear stage. Remove bacon and onion and place in crock-pot or such. Cook beef in remaining bacon fat. Add beef and remaining ingredients to crock-pot and stir together. Cook for 1 hour, stirring occasionally.
Combine all ingredients with hand mixer or in blender. Use for dipping raw vegetables, chips, pretzels, etc.
Wash, peel and cut up tomatoes. Cook, strain and boil again to boiling, until 3/4 previous amount. Stir frequently. Add vinegar, paprika, sugar and salt. Add ketchup, spice and onions. Cook until thick. Pour in pint jars. Let seal. Makes 10 pints.
Cut tops from peppers and clean insides. Cut bacon in small pieces and fry until crisp. Cook rice with curry powder; drain and cool. Mix rice, bacon and drippings, onion, celery, cheese, parsley and mushrooms together. Stuff peppers with mixture and bake with 1 can of tomatoes to cover at 325° for 1 to 1 1/2 hours, until done.
Cook dates, sugar and water all together until thick. Add nuts and cool. Set aside. Mix the shortening, brown sugar, vanilla, eggs, soda, baking powder, salt and flour. Mix well and roll out to about 1/2-inch thick. Spread on filling and roll up like a jelly roll. Chill for at least 4 hours. Freezing is also okay. Slice and bake on a floured cookie sheet for about 8 minutes at 350°. Makes about 8 dozen.
Soften margarine and work into powdered sugar. Use enough milk to form a stiff dough. Roll out on surface dusted with powdered sugar. Spread peanut butter on top of dough. Roll up and freeze, then cut into slices crosswise.
Beat eggs slightly; add sugar, melted butter, vanilla, syrup, salt and cocoa. Mix well. Arrange pecans in pie crust. Pour filling over pecans. Bake at 350° for 30 minutes, then lower oven temperature to 300° and bake for an additional 30 minutes. Serves 6 to 8.
Break broccoli into florets and blanch until tender but still crunchy; cool. Combine broccoli, sunflower seeds, bacon, onion, and raisins. In a small bowl mix mayonnaise, sugar, and vinegar together to make dressing. Pour over the broccoli mixture and toss. Chill at least 30 minutes before serving.
Mix all ingredients. Drop on greased cookie sheet. Bake in 350° oven. Makes lots of cookies.
Using mixer, beat milk into pudding. Mix together with cake cubes and press into 8 x 13 x 2 pan or casserole. Mix strawberries with strawberry glaze. Spread this over the cake cubes with pudding. Let stand a couple hours or overnight. Cover with "lite" Cool Whip. Can be garnished on top with a few pieces of strawberries or even blueberries. Enjoy!!
Boil together the sugar, water, shortening, salt, raisins and spices for 5 minutes. When cold, add flour and soda dissolved in a teaspoon of hot water. This makes 2 loaves. Bake approximately 45 minutes in 325° oven. This cake is of good texture and keeps moist for sometime.
Brown hamburger and onion. Add soups and sour cream. Top with shredded Cheddar cheese. Bake at 350° for 25 minutes.
Combine the first four ingredients. Chill at least 30 minutes. Sprinkle with coconut and spoon into sherbet glasses.
Mix and sift dry ingredients. Add molasses and milk to suet. Combine mixtures. Turn into buttered mold and cover. Steam 3 hours. Raisins and currants may be added.
Place meat in crock-pot. Mix flour, salt and pepper; pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir. Cover and cook on low 10 to 12 hours or high 4 to 5 hours. Stir thoroughly before serving.
Cook broccoli and drain. Saute onion in butter. Add broccoli, rice, soup, water, Cheez Whiz and milk. Pour into greased casserole. Bake at 350° for 45 minutes or until set. Serves 6.
Combine flour and 1/2 cup brown sugar. Cut in butter. Press in greased 13 x 9 pan. Bake at 350° for 12 minutes.
In 2 quarts of water, add cut up vegetables. Do not use any starchy vegetables. If desired, use 1 envelope onion soup mix, bouillon or low-fat broth. Season to taste with Mrs. Dash seasoning or your own preference. Cook until vegetables are tender. One cup equals 25 calories. If on low-sodium diet, use low-sodium soup base or low-sodium spices.
Combine oil and sugar. Beat until smooth. Add egg yolks and beat. Add hot water, then dry ingredients. Stir in sweet potatoes, nuts and vanilla. Beat. Beat egg whites until stiff and fold into mixture. Bake in 3 (8-inch) pans at 350° for 25 to 30 minutes.
Mix above ingredients and chill 1/2 hour. Spread mixture evenly over bottom of jelly roll pan, which should be lined with foil. Sprinkle with 1/2 c. pecans. Mix eggs with brown sugar, butter, salt, and vanilla. Spread over dough. Sprinkle with remaining pecans. Bake at 325 degrees for 25 to 30 minutes. Cut into bars. Can be frozen.
Preheat oven to 325°. In a small bowl, combine the baking soda and warm water, and set the mixture aside. In a large bowl, combine the carrots, yogurt, sugar, applesauce, oil, whole egg or egg whites, cinnamon, nutmeg, cloves, salt (if desired) and raisins. Stir in the whole wheat flour and all-purpose flour, then stir in the reserved baking soda mixture. Pour the batter into a greased 8 or 9-inch square baking pan. Place the pan in the hot oven, and bake the cake for 1 hour or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan on a rack for about 10 minutes before turning the cake out onto the rack to cool completely.
In a large skillet, heat oil until hot. Add onion and garlic until onion wilts. Add chicken. Cook until brown. Add rest of ingredients. Simmer about 6 minutes. Serve over rice or noodles.
Combine all ingredients and mix in a blender until consistency is smooth. Serve with potato or nacho chips.
Dice onions, green peppers and carrots. Place pork chops in a large skillet with 1 cup of water and cook until tender. When pork chops are tender, add all the diced vegetables plus 1/2 can of tomato sauce. Simmer until vegetables are tender (if the mixture becomes dry before done, add water and simmer).
Combine potatoes with sour cream, soup, onion, melted margarine and cheese in a bowl. Add salt and pepper to taste; mix well. Pour into 9 x 13-inch baking pan and bake at 350° for 45 to 55 minutes.
In a large saucepan, over medium-high heat, cook onion in margarine until tender. Add chicken broth, carrots, potatoes, green beans, parsley, tarragon and pepper. Heat to a boil; reduce heat. Simmer 20 minutes or until vegetables are tender. Serve hot with crackers.
Mix butter, sugar and egg together. Add buttermilk and vanilla. Sift remaining ingredients and add to mixture. Mix well. Add choice of chips and/or nuts. Bake at 350° or 375°, depending on oven. Drop by teaspoonfuls onto greased cookie sheet, placing about 2-inches apart. Bake for about 15 minutes. Cool on wire rack.
Combine flour, potatoes, salt, beaten egg yolks and liquid. Fold in egg whites and bake on greased griddle.
In 1 1/2-quart casserole, stir together brown sugar and rum. Add butter; cover. Microwave at High 3 1/2 to 5 minutes, or until sugar is dissolved. Cut bananas lengthwise, then crosswise, so there are 8 pieces. Add to syrup, carefully coating each piece. Microwave at High 1 to 2 minutes or until hot. Serve over ice cream.
Dilute soup with 1 can of water; mix well and pour in a 9 x 13-inch pan. Unroll and separate rolls. On each roll, put chicken, jalapeno cheese and onion. Roll up each roll; place in soup mixture and turn to coat. Top with Cheddar cheese. Bake at 350° for 30 minutes.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Stir in mini chocolate chips. Spoon into crust. Chill until set, at least 4 hours. Garnish with whipped topping, chocolate shavings or fruit if desired.
Mix all ingredients together adding the pecans last. Pour into pie shell and bake at 325° for 1 hour.
Pour drained pineapple in 13 x 9-inch casserole dish. (Save 10 tablespoons juice). Mix sugar, flour and juice. Pour over pineapple. Put 1 cup shredded cheese on top. Heat in 350° oven until bubbly. Top with Ritz and butter. Return to oven to brown topping.
Take whole trout and put 1/2 lemon into cavity. Salt and pepper cavity. Put 2 pats butter into it also and wrap in aluminum foil to form a boat. Wrap it all the way around trout. Cook on open fire with hot coals for 5 minutes on each side.
Prepare cake mix as directed on box. Bake in two round cake pans. Set aside to cool. Prepare instant pudding as directed. Set in refrigerator to cool.
Cook grits in water with salt for 5 to 6 minutes. Brown sausage in a skillet, then drain. In a large bowl, combine grits, sausage and all other ingredients. Mix well. Pour into a casserole dish. Bake at 325° for 1 hour. Serves 6 to 8.
Combine ingredients, except for the last 3; place in Pam sprayed 9 x 13-inch Pyrex dish. Top with the grated cheese, crushed corn flakes or potato chips and toasted almonds. Cover with Saran Wrap; refrigerate until ready for baking. Bake at 400° for 20 to 25 minutes, or until thoroughly heated. Serve hot. Serves 6 to 8.
Mix sugar, cocoa, milk and butter in a pot and boil for one minute. Add oatmeal, peanut butter and vanilla. Drop on wax paper.
In large skillet, brown pork chops in oil. While chops are browning, heat soup, water and rice in microwave. Mix well. Add salt and pepper. Place pork chops in 9 x 13 x 2-inch pan. Pour rice mixture over the top of chops. Bake in 300° oven for 1 hour or until chops are tender.
Combine punch mix, juice, sugar and orange drink powder in a 6-quart punch bowl. Mix thoroughly. Add water and stir. Slowly add Diet 7-Up, just before serving, and stir. If desired, add orange slices for garnish. Yields 30 (6-ounce) servings.
Mix all ingredients in a bowl. Bake in a 13 x 9-inch pan at 350° for 45 minutes. Top with Cream Cheese Frosting (see below) when cool.
Mix corn meal and flour. Add buttermilk, oil, eggs and corn. Mix well. Stir in peppers, onions and cheese. Grease 13 x 9 x 2-inch baking dish. Bake at 350° for 35 to 45 minutes or until golden brown on top.
Sift dry ingredients together. Add 2/3 cup shortening, then add hot water and raisins. Mix until all is blended while hot so shortening melts. Bake in a 9 x 13-inch pan for 55 minutes at 350°.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In a large bowl, combine 1/4 cup of the reserved pineapple juice, pineapple, orange juice, zest, milk, eggs, sugar, oil and poppy seed. Combine the dry ingredients; add the pineapple mixture, folding the batter just enough to moisten all the ingredients. Do not overmix. Pour into greased pan and bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan 10 minutes, then turn out to cool completely on a wire rack before slicing.
In a small saucepan, melt 2/3 cup of butter. Stir in brown sugar. Spread in the bottom of an ungreased heavy 12-inch skillet or a 13 x 9 x 2-inch baking pan. Arrange pineapple in a single layer over sugar mixture. Place a cherry in the center of each slice. Sprinkle with pecans and set aside.
Mix all ingredients together. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 40 to 45 minutes.
Mix together, then fold in 9 ounce container of Cool Whip. Refrigerate.
Soak raisins in hot water. Set aside. Cream butter; gradually add sugar. Beat at medium speed with electric mixer. Add eggs, one at a time, beating well after each. Stir in sweet potatoes and milk. Combine flour, baking powder, salt, cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Drain raisins; stir in raisins and pecans. Spoon into greased muffin pans, filling 2/3 full.
Grease two 12-cup muffin pans. Sprinkle mixture of 2 teaspoons of sugar and cinnamon over greased surface. Shake to spread evenly, discarding excess. Beat together eggs, remaining sugar, oil, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared pans. Cook for 20 to 25 minutes at 350°. Let stand 10 minutes before serving. Serve warm or cold.
Mix bananas in bowl. Then add wet ingredients and mix. Now mix dry ingredients and add 1/2 to 1 whole bag of chocolate chips. Pan size: Loaf pan Yield 2 loaves.
Grease Dutch oven. Flour pork chops lightly. Brown both sides on stove, then add all ingredients except potatoes and carrots. Cook pork chops in oven for 1 hour at 375°. Add a little more water and salt and pepper. Add potatoes and carrots. Cook 1 more hour. Serve piping hot.
In large skillet, sear steak on both sides over high heat. Reduce heat to low; add onion soup and cream of mushroom soup. Add 1 soup can water. Peel potatoes and cut into fourths and add to skillet. Cover and cook 30 minutes or until potatoes are tender.
Saute onion and celery; add potatoes. In a separate saucepan, combine butter, flour and milk; heat and stir until mixture becomes a thick sauce. Add to potato mixture. Add additional milk to desired thickness. Add fried and crumbled bacon to soup.
In a large bowl, mix together on high. Pour into a 9 x 13-inch non greased baking pan. Bake at 350° for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Frost with Cream Cheese Frosting.
Preheat oven to 350° (325° for glass pan). In medium saucepan, melt butterscotch and peanut butter bits and margarine. Stir in graham cracker crumbs and nuts. Press 1/2 the mixture firmly in bottom of greased 13 x 9-inch pan. Beat the cream cheese until fluffy. Beat in the condensed milk, vanilla and egg; mix well. Pour onto crust; top with remaining crumb mixture. Bake for 25 minutes, or until toothpick comes out clean. Cool at room temperature. Chill before cutting into bars. Keep refrigerated.
Melt butter; blend in flour and stir in milk. Add other ingredients. Stir over low to medium heat until smooth. Serve over cooked vegetables.
Cut steak into strips about 2 1/2 x 1-inches. Pound strips to help make tender. Brush soy sauce on each side of meat, then sprinkle with flour. Brown steak strips in oil over medium heat. Add green pepper and saute a few minutes. Add water. Cover and simmer 35 to 45 minutes until meat is tender.
Mix cereal and peanuts; set aside. Combine sugar and syrup. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in peanut butter and vanilla. Immediately pour hot syrup mixture over cereal mixture, stirring to coat the cereal. Pat cereal evenly into a buttered 8 x 8 x 2-inch pan. Cool and cut into 2-inch bars. Makes 16.
Cook penne until just al dente. Drain in a colander and rinse with cold water. Drain again until very dry. Place in a bowl and toss with olive oil. Mix in Mozzarella, vinegar, Parmesan, tomatoes and basil. Add salt and pepper. Makes 8 side-dish servings.
Prepare tortellini according to directions on package. Keep tortellini warm. Heat about 1/8 cup olive oil with garlic. Remove from heat and pour over tortellini in a large serving dish. Add tomato, warmed oil, pepper to taste and sprinkle with a couple of tablespoons of each cheese. Serve warm.
Grate cheese and mix all ingredients. Good microwaved on saltine cracker, in a sandwich or as a dip.
Cream shortening and sugar together. Add beaten eggs. Dissolve soda in applesauce. Sift dry ingredients and add alternately with applesauce to creamed mixture. Add nuts and fruit.
Put frozen hash browns in 13 x 9 pan and coat with melted margarine. Combine sour cream, onions, cheese, soup, salt and pepper. Add to potatoes in pan, but don't mix. Combine corn flakes and margarine; sprinkle over potatoes. Bake at 350° for 1 hour.
Do not pare cucumbers; slice thin. Add onions, peppers and whole garlic cloves. Add salt; cover with cracked ice. Mix thoroughly. Let stand 3 hours; drain thoroughly. (I sometimes leave overnight, adding enough ice to last.) Combine remaining ingredients; pour over cucumber mixture. Heat just to boiling. Seal in hot, sterilized jars. Makes 6 to 8 pints.
In a medium sized bowl, mix the powdered sugar, Cool Whip and cream cheese until smooth; divide into 2 prepared graham cracker or butter crusts. Top with cool strawberry glaze. Place 1 tablespoon Cool Whip in the middle. Arrange fresh strawberries around crown of Cool Whip. Sprinkle nuts on Cool Whip.
Mix Kool-Aid and water according to package directions; add frozen strawberries, dry ice and ice cream. More of each may be added as needed. Yields 25 servings.