HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in medium size serving bowl. Cover and refrigerate at least 1 hour before serving. Serve with turkey, chicken or pork.
Thinly slice clove of garlic and brown lightly in butter. Add veal and brown well. Add 1 cup of water, cover and simmer for 45 minutes. Add sour cream, paprika and salt. Blend well and cook slowly over low heat for 10 minutes longer. Serve over buttered rice or wide noodles.
Crush Ritz crackers. Melt margarine. Mix together. Line bottom of pan with mix. Save 1/4 cup mix for top of dessert. Mix together milk, pudding and ice cream. Pour into pan. Chill 1/2 hour.
Lightly butter an 11 x 15-inch shallow baking pan and set aside. Combine butter and sugar in a heavy pan (4-quart). Cook over moderate heat, stirring hard with wooden spoon to blend butter and sugar, until mixture boils. Then cover with a tight fitting lid and cook about 3 minutes more. Remove lid and continue cooking, stirring occasionally if necessary to blend in butter, until temperature reaches 290° on a candy thermometer (about 6 minutes). Pour immediately into buttered pan and set on a flat surface to cool.
Mix all ingredients except corn flakes. Put into a 13 x 9-inch pan. Sprinkle top of mixture with corn flakes. Bake at 350° in oven for 1 hour.
Brown hamburger with onion. Add remaining ingredients and put into a crock-pot. Heat 1 to 2 hours to blend the flavors. Keeps for several hours on low.
Mix sugar, milk, margarine, Karo and salt. Cook and boil 6 minutes, stirring constantly. Add vanilla and peanut butter. Beat and pour into buttered dish.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Blend eggs, yogurt and orange juice in mixing bowl. Add date bread mix and stir in with fork. Stir in blueberry muffin mix, adding the drained blueberries last. Batter will be slightly lumpy. Pour into pan and bake 50 to 60 minutes.
Partially thaw broccoli. Cook onions and celery in margarine in frypan. Mix all ingredients in large bowl. (Use no water with soups.) Place everything in buttered 2-quart casserole. Bake at 350° for 45 minutes.
Mix sugar, salt, soda and flour well. Add beaten eggs and fruit cocktail. Stir until mixed well. Bake in 9 x 13-inch pan for 40 minutes at 350°.
Preheat oven to 350°. In large casserole dish, combine all ingredients. Mix well. Bake for 1 hour.
Cook ground beef and onion in pan over medium heat until brown; drain off grease. Put ground beef, beans and other ingredients in a large pot. Bring to a boil; reduce heat and simmer for 15 minutes. Serve with desired toppings. (Toppings such as: tortilla chips, shredded Monterey Jack cheese, shredded lettuce, chopped tomatoes or sour cream.)
Bring sausage and 1/4 cup of the water to a boil in a large saucepan. Reduce heat, cover and simmer 5 minutes, stirring once or twice, until water evaporates. Reduce heat to low.
Scald milk with shortening and sugar. Cool; add yeast and dissolve thoroughly. Add flour, salt and baking powder. Place in large bowl; grease surface, cover and place in refrigerator. Make rolls as wanted. Keeps well for 1 week.
Cream together the cream cheese and softened oleo and then add sifted flour a little at a time and refrigerate overnight. When ready to make pinch off a small amount and place in a tart or small muffin pan and spread over the bottom and sides of each tart pan and fill with the following mixture.
Preheat oven to broil. Separate broccoli into flowerets and cut off all stalk. Put into large bowl. Pour 1/2 cup olive oil over broccoli and toss until broccoli is lightly coated. Place broccoli in cookie sheet. Put in oven on top rack. Watch closely! Cook 5 minutes and check. Edges should turn slightly brown when ready. Remove and flip over flowerets and broil 2 to 3 minutes more.
Place butter in custard cup. Microwave on High until butter melts. Stir warm butter into broccoli, to coat.
In a very large bowl,	mix cereal with sugar, flour, soda and salt. Add eggs, oil and milk.	Mix well. Store in a covered container in the refrigerator and use as desired. Batter will keep for 6	weeks.	To bake, preheat oven to 400°. Fill greased muffin tins two-thirds full and	bake 15 to 20 minutes.	Cool 10 minutes in pan and turn out. Yields 7 to 8 dozen muffins.
Simmer fish in water for 10 minutes. Drain, reserving broth. Pick meat from bones and reserve; discard bones. Saute onion, garlic and pepper in butter until onion is transparent. Add reserved stock, tomatoes, potatoes, celery, bay leaf, salt and pepper. Cook until potatoes are tender. Add reserved fish meat and parsley and reheat.
Mix soups and rice together. Spread evenly in 9 x 13-inch pan. Place chicken on top. Cover with foil. Cook at 350° for 1 hour or until chicken is tender. Serves 4 to 6.
Cook all in crock-pot overnight or in Dutch kettle for 3 hours. Brown chuck roast or stew meat.
Peel, slice and seed 2 gallons cucumbers. Soak in lime and 8 1/2 cups water for 24 hours. Drain and wash. Soak in clear water for 3 hours.
Cream the shortening and sugar well. Add egg, then applesauce. Combine the dry ingredients; add to the egg mixture. Sprinkle sugar and cinnamon mixture on top before baking. Bake in a 13 x 9-inch pan at 350° for 35 minutes.
Cook zucchini about halfway; drain well. Mix together melted butter, sour cream, cheese, salt and pepper. Cook on top of stove on low heat until cheese melts. Remove from heat and stir in onion. Mix sauce and drained zucchini; put into baking dish and top with remaining melted butter, mixed into bread crumbs. Bake at 350° for 20 minutes.
Grease a 9 x 13-inch baking pan. Brown and drain sausage. Butter bread. Line the pan with 4 slices of bread, cut in half and buttered side down. Cover with sausage. Add the cheese slices to cover the meat. Add rest of the bread, halved and buttered side up. Beat eggs well; add milk. Pour over the bread. Leave in the refrigerator overnight.
Brown ground beef with onion; drain. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 3 minutes. Makes about 2 quarts.
In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until test done. Cool for 10 minutes in pans before removing to wire racks to cool completely. Frost with Lemon Orange Frosting.
Cook beans and drain, saving 1 cup liquid. Cook meat until it loses its red color, breaking it with a fork. Add onion, celery, green pepper and garlic. Cook 5 minutes longer. Add seasonings. Break up tomatoes, combine with meat, beans and 1 cup bean liquid. Bring to boil, reduce heat, cover and simmer for 1 hour. Serves 10.
Mix margarine, sugar, cocoa, milk and salt in a saucepan and boil for 1 minute. Take off heat and add vanilla, peanut butter, oatmeal and coconut. Mix well and drop on wax paper while warm.
Preheat oven to 425 degrees. Brown ground meat, drain. Add onion and pepper, set aside. Combine eggs, 1 cup corn and milk with cornbread mix. Stir just till dry ingredients are moistened. Pour 1/2 of batter into greased 9 inch square pan. Top with beef mixture, cheese slices and remaining cup of corn. Pour remaining 1/2 of batter on top and bake 25 to 30 minutes.
Cut biscuits in 1/2 and mash flat. Roll sausages up in biscuits. Place on cookie sheet and follow biscuit directions on can.
Make white sauce with milk, flour and butter. Then add cheese, green pepper, catsup, crab meat, shrimp and sherry. Serve with Petits Choux.
Melt butter in baking dish (8 or 9-inch square); mix flour, baking powder, sugar and milk and pour into the melted butter. Spread peeled and sliced fresh peaches over the mixture. Sprinkle sugar over the fruit. Bake at 350° for 50 minutes.
Saute onions, pepper and rice in oil in skillet over high heat until lightly brown, stirring constantly. Add hot water and remaining ingredients. Mix well. Bring to a boil. Cover tightly. Simmer 25 minutes. Yields 4 to 6 servings.
Saute onions and celery in shortening and margarine in electric skillet. Layer remaining ingredients on top. Cook for 1 hour, stirring gently several times. Cheese should stay on top.
Cook squash and onion together until tender. Drain off water and mash until fine. Add salt, pepper, cheese, butter, egg yolks and crackers, crumbled fine. Beat egg whites until stiff and fold into mixture. Bake in buttered casserole dish until brown. Bake at 350° for about 30 minutes.
Peel and grate raw sweet potatoes, then grate the lemon. Beat eggs and sugar together and stir into potato mixture. Add spices, salt, molasses, milk and butter. Mix thoroughly. Bake slowly at 325° for 1 hour in iron skillet that has been buttered.
Combine flour, Sweetness and Light, baking powder, soda, cinnamon and salt. Combine remaining ingredients; mix well. Add flour mixture all at once, stirring just until flour is dampened; spoon into lightly greased 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan. Bake at 350° for 1 hour or until done.
Mix all ingredients well. Shape into roll. Put in refrigerator overnight. Slice in the morning and bake at 325° to 350° about 10 minutes.
Heat oil. Add chicken, peppers, onion, mushrooms and garlic. Cook and stir over medium heat until chicken is cooked, 8 to 12 minutes, or until vegetables are done. Serve over fettucini.
Mix the parsley, onion and cheese together in a small bowl. Layer 1/3 of the cubed bread in the bottom of a 9 x 13-inch buttered dish. Place half of the parsley-onion-cheese mixture on first layer. Repeat with 1/3 of the bread, other half of parsley mixture and top with remaining 1/3 cubed bread. Mix eggs, milk, salt and pepper together. Pour over bread/cheese mixture. Sliver margarine over all. Cover and refrigerate overnight. Bake at 325° for 45 to 50 minutes. I usually leave it covered for about 25 minutes, then uncover it so it can brown nicely.
Combine ingredients and fill buns with mixture. Wrap in foil and bake in 400° oven for 15 minutes.
Mix all ingredients and marinate meat overnight. Roast meat, but save marinade. Heat separately to use as sauce or thicken to use as gravy.
In large bowl combine Chex, sugar, salt and shortening. Heat milk and 1 1/4 cups water to boiling. Pour over ingredients in bowl. Cool to warm. Stir frequently. Dissolve yeast in remaining 1/4 cup water. Stir into cereal mixture. Add 2 cups flour. Mix well. Stir in enough additional flour to form a stiff dough. Turn onto lightly floured surface. Knead until smooth and elastic. Work in additional flour as needed. Form into ball. Put into greased bowl. Turn to grease all sides. Cover. Let rise in warm place, free from draft, until double, about 1 hour. Punch dough down. Place on lightly floured surface. Knead about 2 minutes. Form into two loaves. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Brush tops of loaves with melted butter. Let rise in warm place until almost double, about 30 minutes. Bake in preheated 350° oven for 1 hour or until bread sounds hollow when lightly tapped. Remove from pans at once. Cool on rack. Makes 2 loaves.
Saute onion in 1 tablespoon margarine. Blend in flour. Gradually add milk. Cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn and 1/4 cup crumbs. Arrange broccoli in 11 3/4 x 7 1/2-inch dish. Pour cheese sauce over broccoli. Toss remaining crumbs and margarine. Sprinkle over casserole. Bake at 350° for 30 minutes.
Combine 7-Up and ginger ale. Add sherbet; stir until sherbet is partially melted.
Cream together sugar, shortening and butter. Add eggs and mix well. Add flour, baking soda and salt and mix well. Roll into little balls then roll balls in cinnamon-sugar mixture. Bake at 350° for 10 minutes.
Cut the lean meat from the bones and brown 1/3 of it in the marrow taken from the bones. Put the rest of the meat and bones in a large kettle and cover with the water and let stand for 1 hour. Add the browned meat and seasonings and bring to a boil. Reduce the heat and cook slowly for 5 hours, removing scum as it forms on top. Add the vegetables and cook 1 1/2 hours longer. Strain through a cheesecloth and cool.
Prepare hot dogs according to package directions. Place a cheese slice and hot dog in each taco shell; top with beans. Makes 10 servings.
In a small bowl blend 6 Tbsp. of water, soy sauce, cornstarch and sugar. In a large skillet, over high heat, cook chicken and ginger in 1 Tbsp. of oil. Cook until chicken is lightly browned and cooked through. Remove and place on platter. Add remaining 1 Tbsp. oil to skillet, add vegetables and cook, stirring until crisp-tender, about 3 minutes. Return chicken to skillet with soy sauce mixture. Cook until sauce thickens and chicken is heated through.
Melt chocolate chips and shortening in double boiler. Remove from heat. Add pecans. Drop by tablespoons onto wax paper. Chill until set. Makes 2 dozen.
Combine first 3 ingredients in a bowl, beating well at medium speed of an electric mixer. Reserve 2 cups flour mixture and set aside. Add baking soda and next 3 ingredients to remaining flour mixture; beat well. Add vanilla and next 2 ingredients; beat well. Stir in apple.
Melt margarine in a large saucepan. Stir in onions. Cook, covered, over medium heat until done. Add beef broth and Worcestershire sauce; and if you want, a dash of pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Serves 3 to 4.
Shred lettuce; place in 9 x 13-inch dish. Top with onion, celery and water chestnuts. Sprinkle peas over salad. Spoon mayo evenly over the top of salad. Sprinkle with sugar, Parmesan and garlic powder. Cover and chill in refrigerator as long as 24 hours.
Mix eggs, molasses, sugar and oil. Dissolve 2 teaspoons soda in 2 teaspoons hot water. Add to egg mixture and mix well. Add spices. Add flour and beat well. Add boiling water a little at a time, beating lightly. Bake in ungreased 9 x 13-inch dish at 300° for 50 minutes or until done. Check with toothpick. Serve with whipped cream or lemon sauce.
Saute onion in butter until soft. Add remaining ingredients, except parsley. Heat to boil. Serve topped with parsley. Serves 8.
In covered wok or electric frypan, steam broccoli and cauliflower for 5 minutes. Pour off water. Add carrots, onion and sesame oil; stir-fry 3 to 4 minutes. Add zucchini and mushrooms, stirring constantly. Add pea pods; fry 3 minutes. Do not overcook. Serve immediately. Sprinkle soy sauce over vegetables.
Step 1: Mix and press into a 9 x 13 pan the flour, brown sugar, pecans and butter. Bake 15 minutes at 350°.
Brown 1 pound ground beef. Add salt, pepper, onion and garlic. Combine sour cream, mushroom soup and water. Add to meat mixture. Serve over noodles or rice.
Fold whipped topping into chocolate sauce just until blended. Split cake horizontally into 3 layers. Place one layer on a serving plate. Spread with 1/4 of the topping mixture and 1/4 of the toffee bits. Repeat layers. Top with remaining cake layer. Frost the top and sides with remaining topping mixture. Sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Store in the refrigerator. YIELD: 8 to 10 servings.
In saucepan, break cranberry sauce up with fork. Stir in remaining ingredients. Cook over low heat until smooth and blended. Good on grill. Makes 2 cups.
Cook hamburger. Drain all but a little fat. Mix in all ingredients, except cheese and Tater Tots. Cook for 10 minutes. Pour into a 9 x 13-inch pan. Put cheese and then Tater Tots on top. Bake at 350° for 30 minutes.
Combine the salt, sugar and vinegar; pour in the oil and whisk vigorously to make a smooth dressing. Add the bologna and cheese, plus the onion and let stand for at least 30 minutes. Sprinkle with the ground pepper. Makes 4 servings.
Melt butter; add onion, zucchini, salt, pepper, garlic and basil. Cook until zucchini is tender, 4 to 5 minutes. Add wine; bring to boil. Cook 1 minute. Add broth; bring to boil. Stir in couscous, olives and tomatoes. Remove from heat; cover. Let stand until liquid is absorbed (about 5 minutes). Before serving, fluff with fork; sprinkle with parsley.
In shallow bowl, combine flour and pepper. Coat chicken pieces in flour mixture. Heat oil in large skillet or Dutch oven over medium-high heat. Add chicken. Cook 4 to 6 minutes or until browned on both sides. Add simmered sauce and water. Bring to a boil. Reduce heat and cook 10 minutes. Add uncooked rotini, carrots and celery. Cook uncovered an additional 8 to 12 minutes or until rotini and vegetables are tender, stirring frequently. Add zucchini and cook an additional 5 minutes or until tender. Serve with Parmesan cheese. Makes 4 servings.
In one bowl mix jello with boiling water and set in refrigerator until kind of like jelly. In another bowl, mix cream cheese, sugar and vanilla. Cream real good. Roll out graham crackers. Mix with melted butter or oleo (enough for crust). Put in bottom of pan. Whip Milnot until real stiff. Mix the two mixtures. Be sure to mix in largest bowl. Fold in whipped cream (real easy). Pour into graham cracker pie mix. Sprinkle graham cracker crumbs (plain) over top and chill.
Cream butter and sugar. Add eggs. Cream bananas until fluffy. Mix dry ingredients together. Add bananas and dry mixture alternately to sugar mixture. Add nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
In medium saucepan, bring water to a boil. Stir in soup mix. Simmer, covered, stirring occasionally, 10 minutes. Stir in corn and milk. Heat through, but do not boil.
Sprinkle dry Jell-O over cottage cheese and mix well. Add pineapple and second fruit, drained. Mix in nuts. Fold in whipped topping. Allow to marinate at least 2 hours in refrigerator.
Mix above ingredients well. Shape into small balls & press in small cup cake pans. Bake at 300 degrees until golden brown.
In small jar with tight fitting lid, combine oil, vinegar, chili powder, seasoned salt, salt, pepper and hot sauce. Shake well. Pour over rest of ingredients in large bowl. Mix gently to coat. Cover and refrigerate at least 1 hour to blend flavors. Serves 12.
Melt margarine in a skillet. Add cloves of minced garlic and cabbage. Place a tight fitting lid on sauce pan and allow cabbage to steam about 15 minutes. Add spinach and return lid to pan. Cook until spinach is heated and cabbage is crisp tender.
In a large pot, heat oil. Add onions and saute over medium heat for 3 minutes. Add water and bouillon cubes; heat to boiling, stirring occasionally until cubes are dissolved. Gradually add noodles and salt so that mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in celery, chicken, broccoli and garlic powder. Cook 4 minutes more. Add milk, cubed cheese and pepper and continue cooking on lower heat until cheese melts, stirring constantly. Eat and enjoy.
Grill chicken breasts until done. Saute white onion in butter and garlic salt. Place grilled chicken in a glass cooking dish. Cover with barbecue sauce. Sprinkle sauteed onions over sauce. Cover with cheese; place in oven until cheese is melted. Sprinkle with tomatoes and green onions. Top with a scoop of sour cream and serve.
Put green beans in buttered casserole. Add mushroom soup. Top with French fried onions. Bake 20 minutes in a 350° oven until thoroughly heated.
Saute onions and mushrooms at 5 minutes. Grease a 9 x 12-inch glass Pyrex pan with margarine. Spread 1 cup cheese. Break the eggs over the cheese. Break the yolks, but do not stir. Salt and pepper to taste (if you are used to low salt tastes, leave out the salt altogether, the ham is salted). Spread on ham and mushrooms. Pour cream over all. Sprinkle on remaining cheese. Cover with foil and refrigerate overnight. Place cold, in preheated oven. Bake uncovered at 350° for 40 to 45 minutes.
Spread 1/2 box of dry cake mix in a 9 X 12-inch pan. Spread in canned pie filling. Spread the rest of the cake mix on top. Pour water slowly over top. Bake 50 - 60 minutes at 350 degrees.
Preheat oven to 425°. Mix together flour and ice cream to form a batter. Pour into lightly greased muffin cups. Bake for 20 to 25 minutes until golden brown.
Cook manicotti; drain and set aside. Mix soup and sour cream. Combine half of soup mixture with chicken; mix well. Reserve remaining soup mixture. Stuff shells with chicken mixture; place in a greased dish. Saute onion and mushrooms in butter until tender; set aside. Combine water and bouillon until dissolved. Add to reserved soup mixture. Stir soup mixture into mushroom mixture. Spoon over manicotti; bake, uncovered, at 350° for 15 minutes. Sprinkle with Cheddar cheese and bake 5 minutes. Serves 4 to 6.
Melt butter in saucepan and stir in flour until smooth. Over low heat, slowly blend in broth, then cream. Cook over medium heat until thick, stirring constantly. Combine all seasonings, then blend into sauce. Stir in wine; fold in eggs and chicken. Turn into buttered 3-quart casserole, top with crumbs and bake at 350° for 30 minutes.
Mix all ingredients together except peanut butter. Cook to soft ball stage. The mixture will take on a yellowish look in about 5 minutes. This should be the soft ball stage. Remove from stove and beat in 4 tablespoons of peanut butter. Beat by hand until smooth. Pour into buttered pan to harden. Cut into squares.
Cut apples into wedges. Place in baking dish. Sprinkle sugar over them. Bake for 20 minutes then serve.
Place roast in shallow pan and roast for 2 hours at 325°. Combine sauce ingredients and pour over roast. Bake another 1 to 1 1/2 hours, turning roast often.
Brown ground beef in a large skillet. Drain. Add onion and celery and fry also. Add salt, corn, beans and tomato sauce. Put in a baking dish. Put layer of chips, then layer of meat until gone. Put cheese on top. Bake at 350° until cheese melts.
Melt butter. Add brown sugar and cook over low heat for 2 minutes. Add milk and stir until mixture comes to a boil. Remove from heat and add 10x sugar. Beat until smooth and apply to cooled cake.
Mix together Cool Whip, sour cream, sugar and milk. Pour over cake pieces in punch bowl and stir. Mix strawberries and glaze. Add 2/3 strawberry mix to cake and stir. Put remaining berries on top. Refrigerate overnight to chill. Serves 50. (May also be made with peaches.)
Place ground beef in bowl. Sprinkle all other ingredients over meat. Mix together by kneading. Store in tightly covered container. Place in refrigerator. On second day, knead again and place in refrigerator. On the third day, knead and shape in 4 rolls. Bake in 150° oven for 10 hours. Use broiler pan so fat can drain. After 5 hours, turn rolls over so that bottoms can brown.
Cream the butter and sugar. Knead in flour. Drop onto an ungreased cookie sheet or cut into shapes. Bake at 375° for 15 minutes. Cool and roll in powdered sugar. (May add 1/2 cup chopped pecans to butter and sugar, if desired.) Makes 5 dozen small cookies.
Put ground beef in saucepan. Add just enough water to cover meat only. Simmer 20 minutes. Add remaining ingredients. Cover with lid and simmer for 1 hour. Serves 8.
In a heavy saucepan cover the beef with water, add the salt and bring the water to a boil, skimming the froth as it rises to the surface. Simmer the beef, covered, for 1 hour and 30 minutes to 2 hours or until it is very tender and let it cool in the broth, uncovered. Transfer the beef with a slotted spoon to a cutting board, reserving the broth and chop it fine. In a bowl, combine the beef, orange juice, 1/4 cup of the reserved broth, onion, mint, lemon juice, pepper and salt to taste. Transfer the mixture to a serving bowl. Set in the center of a platter and surround it with corn chips for dipping. Makes about 2 1/2 cups, serving 6 as an hors d'oeuvre.
Brown sliced Rogerwood smoked sausage in bacon drippings. Combine with remaining ingredients. Crumble fried bacon into ingredients. Mix well. Place in casserole dish. Cover and bake in a 350° oven for one hour. Yields 4 to 6 servings.
In a medium saucepan, combine sugar and 1/4 cup water. Bring to a boil. Add rhubarb. Reduce heat. Cover and simmer for 5 to 10 minutes. Add strawberries and simmer for another 5 minutes.
Preheat oven to 250°. Heat butter in roasting pan. Stir in salt and Worcestershire sauce. Add cereal and nuts, mix well. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.