HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large kettle. Saute onion until tender. Stir in flour and seasonings until smooth. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute. Stir in beans and sausage. Cover and simmer until lima beans are tender, 10 minutes or longer. (For quicker cooking of limas, place in microwave and zap for 5 minutes or more before adding to pot.) Remove from heat and stir in cheese until melted. Return to heat to finish melting cheese if necessary. Do not boil. Makes 8 cups.
Place fork and teriyaki sauce in a deep 2-quart heat resistant, non-metallic casserole dish and marinate overnight. Remove meat from teriyaki sauce, reserving any remaining sauce. Brown meat in skillet on a conventional surface unit.
Preheat oven to 375°. In large frypan, brown beef, onion and green pepper. Drain fat. Stir in tomato sauce, mushrooms, beans, garlic salt and salt. Simmer while preparing crust.
Put milk, sugar, margarine and eggs in saucepan. Cook on medium heat until thick, stirring constantly. Add coconut, vanilla and nuts after mixture is thick. Frosting is enough for a 2 layer cake.
Cook macaroni by pkg. directions and drain; rinse and drain well. In a very large bowl, mix all other ingredients with macaroni and stir until blended.
Bring butter, brown sugar, salt and syrup to a boil; cook about 5 minutes over medium heat. Remove from stove. Stir in vanilla and soda. Stir until foamy. Pour over popped corn. Put in greased pan and bake at 250° for one hour in oven, then remove, then break up while hot.
Flour and brown the meat in the grease in a Dutch oven. In a separate pan, saute onion. Add this to the meat, together with the tomatoes, chiles, salt, oregano, cumin and beef broth. Cook, covered, at 325° for about 4 hours. If consistency is too thin, thicken with flour, stirred in water. Serve with warm flour tortillas. Serves 6 to 8.
Saut meat. Cut into chunks with wooden spoon and cook for 10 minutes. Add onions and garlic, stirring frequently until meat is browned and vegetables are tender, about 10 minutes. Add sugar, salt, basil, oregano and crushed red pepper. Mix well. Add tomatoes, tomato paste and tomato puree. Mash tomatoes with wooden spoon. Bring to boiling; reduce heat, simmer, covered, stirring occasionally until thickened for 1 1/2 to 2 hours. Makes 3 quarts. One quart is enough for 1/2 pound of spaghetti.
Mix flour, sugar, salt and cocoa. Mix soda into buttermilk. Add eggs and buttermilk mixture. In small saucepan, heat Crisco with water and add. Stir until smooth. Add vanilla. Bake at 350° for 20 to 30 minutes, or until tested done.
Cut bacon into pieces and fry until crisp. Put tomatoes and Ro-Tel in blender and blend 1 minute. Pour into saucepan and heat thoroughly. Saute chopped onion and garlic. Add to tomatoes. Cook spaghetti and add to tomatoes. Stir in bacon and serve.
Mix all ingredients; pour into unbaked pie shells. Bake in a 300° oven for 40 minutes. Makes 12 pies.
Preheat oven to 350°. Combine flour, sugar, baking powder, cinnamon, soda, salt and cloves. Stir in eggs, pumpkin and cooking oil until thoroughly combined. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting. Cut into bars. Makes 48.
Salt and garlic salt chicken a bit, then paprika it thoroughly. Spread it out in one layer in a shallow baking pan. Dilute the soup with the cream; pour it over the chicken and sprinkle the chopped parsley prettily on top. Bake, uncovered, at 350° for 1 1/2 hours.
Heat soups and milk, stirring occasionally. Stir in shrimp; heat through. Serves 4.
Cook pineapple, cornstarch and 1/4 cup sugar until it starts to thicken. Put in pie shell. Mix the other ingredients with mixer; pour over first layer. Bake for 1 hour at 375°.
Cream together margarine and sugar. Add egg and milk. Beat well. Add and blend the remaining ingredients. Place teaspoons of batter on cookie sheet. Bake at 375 degrees for 5-8 minutes.
Saute zucchini, squash and onion in olive oil. Add tomatoes, basil and salt. Grease casserole dish. Layer 1/2 of rice and 1/2 of tomato-vegetable mixture. Repeat. Spread beans on top and sprinkle with cheese. Bake 20 to 25 minutes in 350° oven.
*For each cup of rice, use 2 cups of broth. To make broth, boil bony pieces of chicken or use chicken flavored bouillon cubes.
Boil, peel and mash sweet potatoes. Add butter, salt, egg, pineapple and pecans; whip lightly. Mix in spices and molasses. Roll into balls and press marshmallow into the center of each ball with thumb. Roll in hot honey and then in flaked coconut (or chopped nuts, or serve plain). Pineapple could also be left out and nuts on inside could also be left out.
In a large bowl, whisk together the lime juice, salt, chili powder and cayenne. Add the jicama, which is peeled and cut into 1/3-inch strips. Arrange orange sections decoratively around the edge of a platter and use a slotted spoon to mound the jicama in the center. Drizzle the dressing remaining in the bowl over the oranges and sprinkle the green onions over the salad.
Heat tomatoes to boiling in 1-quart saucepan. Stir in remaining ingredients. Heat to boiling, separating green beans with fork. Reduce heat, cover and simmer until beans are tender (5 minutes). Serves 5.
Mix margarine, chocolate chips, milk and powdered sugar. Bring to a boil over low heat. Boil for 8 minutes, stirring constantly.
Place pie crust in a 1 1/2-inch deep quiche dish. Pierce pastry shell thoroughly with fork. Bake in 375° oven 10 minutes; remove. Set oven at 350°. In large bowl, toss together turkey, cheese, spinach and onion; spoon into pastry shell. In small bowl, stir together eggs, mayonnaise, milk, basil and pepper until smooth. Pour over turkey mixture. Bake at 350° for 40 minutes or until golden and knife inserted in center comes out clean. Makes 6 servings. This is perfect for using up the last few pieces of leftover turkey.
Mix the first 7 ingredients thoroughly. Then, mix the water, vanilla and oil and pour over first mixture and blend. Spread on cookie sheet with sides. Bake at 250° for 2 to 3 hours. Stir every 30 to 45 minutes.
In a 2 1/2-quart casserole, layer corn, salt, pepper, crumbs and cheese. Dot with butter. Repeat. Beat egg, sugar and milk together. Pour over corn. Bake at 350 for 45 minutes to 1 hour. Cover for 1/2 hour, then uncover and top with paprika.
Combine all ingredients and bake 1 1/2 hours at 300°. Cook at least a week or so in advance; seal good and refrigerate.
Combine first 4 ingredients in a large Dutch oven. Cook over medium heat until meat is browned, stirring to crumble; drain well. Add tomato sauce and next 5 ingredients; bring to a boil. Cover, reduce heat and simmer 2 1/2 hours, stirring occasionally.
Heat oven to 350 degrees. Place the ingredients in layers in a 2 quart baking dish with a tight fitting lid. First the rice followed by the corn. Salt & pepper and then pour over 1 can tomato sauce and 1/2 can water. The next is the onion and green pepper. Put the ground beef on next. Sprinkle with salt & pepper and then add other can of tomato sauce and 1/4 can of water. Cover the meat with the bacon. Cover and cook for 1 hour at 350 degrees. Uncover and bake for 30 minutes longer.
In a bowl, combine all ingredients. Mix thoroughly. Cover and chill. Yields 1 1/2 cups.
Mix the sugar, flour and salt into a nice mountain and set aside. Beat the eggs into lemony mish-mash and blend this into buttermilk. Pour this into the dry ingredients. Mix well and add flavoring. Pour equal amounts into 2 unbaked pie crusts. Bake at 375° until it looks thick, about 30 minutes.
Boil the sugar with water and add all the juices. Cool and put in 3 (1/2 gallon) milk cartons and freeze. When ready to use, partially thaw and add 2 large bottles of 7-Up per carton. Makes approximately 80 (6 ounce) servings.
Blend sugar and cocoa. Pour in milk and place butter on top. Microwave for 2 minutes and stir. Add vanilla and nuts. Mix well. Place in refrigerator for 20 minutes.
Sift dry ingredients together; mix in remaining ingredients. Pour into greased and floured loaf pans. May top with sugar, butter and cinnamon, if desired. Bake 1 hour at 325°. Makes 2 (9 x 5-inch) loaves.
Mix all ingredients and pour into a greased casserole dish. Bake at 350° for 40 minutes. Add some bread crumbs to the top and bake 10 more minutes.
Mix together well all ingredients, except cheese. Pour into large casserole, well greased. Bake 30 to 40 minutes in 350° oven. Put cheese on 10 minutes before serving.
Preheat oven to 350`. Prepare pasta as package directs. In a large bowl, combine pasta, ground beef, spaghetti sauce and 2 cups cheese. Mix well. Turn into greased 13 x 9-inch baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts. Refrigerate leftovers.
Stir or beat in blender all of the ingredients. May add nutmeg, if desired.
Combine all ingredients in a 2-quart casserole dish. Bake, uncovered, for 1 hour at 350°.
Crust: Blend flour, 1/4 cup 10x sugar and butter with hands. Form into a ball. Spread on a 13-inch pizza pan. Bake at 350° for 10 minutes. Cool.
Heat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Drop by teaspoon onto ungreased cookie sheet.
Combine all cereals, pretzels and nuts. In saucepan, melt margarine. Combine with Worcestershire sauce and seasonings. Toss with the cereals and add peanuts. Place in a shallow roasting pan. Bake at 275° for 1 hour, stirring every 10 minutes.
Mix together first five ingredients and press into a 9 x 13-inch pan. Mix together remaining ingredients and spread over cake mixture. Bake at 350° for 45 to 50 minutes. Cut into squares when cool.
Combine flour, brown sugar and oats. Cut in margarine to form crumbs. Pat 1/2 mixture into ungreased 9 x 13-inch pan. Spread filling over base. Sprinkle remaining crumb mixture on top; pat gently. Bake at 375° for 20 to 25 minutes or until edges begin to brown. Cool; cut into bars.
In a skillet, brown meat and sausage; drain. Add cheese and cook until melted. Add Worcestershire sauce and oregano and mix. Spread on bread and place on cookie sheet. Freeze until solid. (Once frozen, can be stacked in freezer for future use.) Bake frozen on cookie sheet at 350° for 15 minutes.
Combine eggs and milk; stir in crumbs, onions, parsley, salt, sage and pepper. Add beef; mix well. Pat into an 8 x 4 x 2-inch loaf pan. Bake for 1 1/4 hours. Spoon off fat. Combine catsup, sugar and mustard; spread over meat. Return to oven for 10 minutes. Serves 6.
In a large, heavy frypan, melt butter over medium heat. Add carrots, raisins, broth and sugar. Bring to a boil; reduce heat. Cover and simmer until carrots are crisp-tender, about 10 minutes. Uncover and boil over high heat until liquid has evaporated, shaking pan often and gently lifting and turning carrots. Season with salt and pepper. Serves 4 to 6.
Preheat oven to 350°. Grease (or spray) a 1-quart souffle dish. Mix cottage cheese, eggs, broccoli and flour. Add butter, 1/2 cup cheese, salt, pepper and onion. Transfer to souffle dish and sprinkle remaining cheese on top. Bake 30 to 40 minutes until set.
Break angel food cake into bite size pieces. Put pieces in pan. Follow directions on pudding box and fix pudding. Then add Cool Whip and sour cream to pudding. Pour over cake. Break candy bars into crushed up pieces. Sprinkle over cake. You can use different kinds of candy bars. Serves 20.
Mix all ingredients, except flour, at once. Combine flour and water, alternating, until used up. Pour into 8-inch cake pans. Bake at 350° for 30 to 35 minutes.
Mix well. Roll out and cut into shapes with cookie cutters. Let dry, then paint them.
Fry hamburger; drain. Put mixed vegetables, peas and corn in a 9 x 12-inch pan. Put hamburger on bottom of pan, then put the vegetables over hamburger. Make instant potatoes; place on top of ingredients. Bake at 350° for 30 minutes or until potatoes are brown.
Heat oven to 375°. Combine all ingredients, except cinnamon and coconut. Toss lightly to mix. Spread mixture into a greased 13 x 9 x 2-inch pan. Sprinkle coconut and cinnamon on top. Bake for 40 minutes.
Preheat oven to 350°. Place bread cubes in a large bowl. Melt butter in saute pan. Add onion, celery and seasonings. Saute on medium-high heat until onions are soft and clear; add to bread cubes. Next, add the chicken broth. Mix thoroughly. Place mixture in an oven pan and spread evenly. Bake for approximately 30 minutes or until the top is golden brown. Transfer to a serving dish and enjoy! Serves 5 to 6.
In large pot, half cover chicken with water. Add onion, salt, pepper and garlic. Cover; simmer until chicken is done. Remove chicken; skin and debone.
Combine dry ingredients; cut in shortening. Add yeast mixture and buttermilk. Roll out and bake like regular biscuits.
Mix all together in large saucepan and heat until it simmers. Layer with corn or flour tortillas in a casserole dish. Top with a little of the grated cheese. Put in 350° oven about 30 minutes until hot and cheese is melted. Serve with tostadas and green salad.
Beat egg in medium sized bowl. Add remaining ingredients and spread in a greased 9-inch pie plate; bake 30 minutes at 350°. It's a pie without a crust and very good eating. Serves 6 to 8.
Crush Oreo cookies (food processor works well); set aside. Cream together margarine and cream cheese with powdered sugar. Mix milk with pudding mixes. Combine the 2 mixtures; fold in Cool Whip.
For cake: Mix sugar and shortening, then rest of the ingredients. Pour into a greased and floured 10-inch round cake pan. Press apple slices into batter. Mix all topping ingredients together until crumbly. Sprinkle over apple slices. Bake at 350° for 45 minutes.
Cream butter, Crisco and sugar; add eggs, one at a time. Beat well. In a medium bowl, sift flour, cocoa, baking powder and salt. Separately, combine milk and vanilla. Add dry ingredients and milk alternately, beating well.
Mix in blender for a very short time (couple of seconds). Serve immediately. Also good as an after dinner drink.
Grind cranberries and orange through a grinder or in a food processor. Add sugar and nuts, blending gently with a spoon. Refrigerate for 4 to 6 hours.
Wash the artichokes well and boil in covered pot 45 minutes to 1 hour. When ready, peel them until you can see the center. Remove the "chokes" with a spoon and discard. Cut the artichoke heart and other vegetables into bite size pieces. Combine and toss with vinegar and oil.
Twenty-four hours in advance, spread a good amount of cream cheese on rye bread slices. Place a thin slice of cucumber on top of cheese. Sprinkle dry dressing over top of cucumber. Cover tightly with plastic wrap and refrigerate for 24 hours before serving.
Beat together sugar, eggs, oil, water, salt and spices. Add pumpkin (1 pound can), soda and flour. Add pecans now if you desire. Grease 2 large loaf pans. Bake at 350° for 1 to 1 1/2 hours.
While cake is hot, mix pina colada and Eagle Brand milk together and punch holes in cake with toothpick; pour over cake very slowly so it can soak in. Use only half on this or it will be too soggy. Cool in refrigerator, then ice with Cool Whip and sprinkle coconut on top. Keep refrigerated.
Melt the butter in baking dish. Add the peaches. Combine the flour, sugar, baking powder, salt and milk. Pour over peaches. Bake at 350° for 1 hour.
Cream butter and sugars. Add eggs and vanilla. Combine dry ingredients and add to creamed mixture. Add chips and grated Hershey bar. Add chopped nuts. Make golf-sized balls and place 2 inches apart on cookie sheet or drop by spoonfuls onto cookie sheet. Bake at 375° for about 6 minutes.
Bring water, vinegar, sugar and salt to a rapid boil. Cool completely. Liquid should be enough to fill 3 jars (depending on size). Wash jars and lids. Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic and dill (fresh or dried) or dill seed per jar. Pour completely cooled liquid into jars. Refrigerate 24 hours. Must be kept in refrigerator. Makes 4 quarts.
Boil sugar and water until sugar dissolves. Add orange juice concentrate, lemon juice and pineapple juice. Let cool. Pour into Cool Whip bowls, approximately 5 or 6. Freeze.
Chop all vegetables very fine. In a large bowl, mix chopped vegetables with wheat germ. Add tomato sauce, lemon juice, olive oil and salt and pepper to taste. Mix well
Combine all in saucepan; heat until cheese is melted. Stir often. Serve with tortilla chips. Makes 2 1/2 cups.
Mix in order given using enough milk. This will thicken as it cooks. Crush potato chips and sprinkle over top of mixture. Bake 1 hour, uncovered at 325°.
Combine 7-Up and marshmallows in pan. Cook until marshmallows melt. Add jello; dissolve. Add cream cheese to hot mixture. Mix until smooth. Cool. Add pineapple and nuts. Fold in Cool Whip and mayonnaise. Chill until set.
Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375°. Roll dough to desired thickness on floured cloth covered board. Cut into shapes. Bake until light brown, 7 to 8 minutes. Frost.
Mix rice and soups together. Place mixture in the bottom of a greased baking dish. Clean and arrange chicken pieces on top of rice. Then season chicken pieces with garlic salt or powder and Lawry's seasoning salt. Bake in a 350° oven for 2 hours or a 375° oven for 1 1/2 hours. Serves 4 to 6 depending on the amount of chicken used.
Trim all fat off meat and cut in small pieces. Brown and simmer in 1 cup water for 1/2 hour. Put all vegetables in, cover with water and simmer 1 hour. Add tomato sauce; cook a minute. Thicken gravy and put over potatoes, rice or noodles.
Peel cucumbers with potato peeler; slice very thin. Place on paper towel to dry for about 1 hour. Combine all ingredients and mix thoroughly. Refrigerate and serve chilled. You can also use zucchini in place of cucumbers.
Preheat frypan. Melt butter in frypan. Saute shrimp 5 minutes, stirring occasionally. Add pineapple (with juice), ginger, green pepper, vinegar, sugar and soy sauce. Blend well. Cover. Reduce heat to low. Cook 10 to 15 minutes. Spoon out a little liquid and mix with cornstarch. Pour into shrimp mixture and cook until thickened, about 5 minutes. Serve over rice. Makes 6 servings.
Mix all together, except for chips.	Beat for 2 minutes. Fold in chips. Bake at 350° for 45 minutes.
Cook potatoes and onions until tender. Add salt, pepper, beef base and chili powder. Add all canned ingredients. Simmer 1 hour.
Try this twist on grilled cheese sandwiches. Rather than buttering the outside of the bread, use mayonnaise (not salad dressing). It gives the sandwich a different texture and makes it less greasy.
Put all ingredients in a blender and mix. Pour in a pie plate. Bake at 300° until center is set.
Combine the beaten eggs, corn, melted butter and milk. Stir well. Add the seasonings and sugar. Pour into a well buttered casserole; dot with butter and bake in a very slow oven (250°) for about 40 minutes or until custard has set.
To a cup of condensed black bean soup, add 1 can water, 1 teaspoon meat extract, 1 teaspoon Kitchen Bouquet and 1 teaspoon onion juice. Simmer for a few minutes and just before taking off fire, add 2 to 4 tablespoons sherry or wine. Do not boil after adding wine. Serve with sliced egg, lemon or lime slices, and pass the Tabasco or hot sauce around the table.
Cream shortening and sugar. Add eggs and beat well. Add 1/2 dry sifted ingredients to creamed mixture. Add mincemeat and water and stir until blended. Add nuts and remaining flour. Mix well. Bake at 350° on a greased baking sheet for 10 to 15 minutes.
Brown ground beef and onion. Add tomato paste and water and let simmer 10 minutes. Put vegetables in 2-quart greased casserole. Pour hamburger mixture over vegetables. Mix together. Bake, covered, for 1 hour and 15 minutes at 350°. Check carrots to make sure it's finished.
Take oblong pan, melt butter in it. Sprinkle brown sugar on melted butter. Place 12 pineapple rings on bottom of buttered pan and put cherries inside rings of pineapple. Mix cake mix and pour over pineapple and cherries. Bake 35 minutes or until brown. Turn upside-down on cake box.
Boil sugar, butter and milk for a couple of minutes. Pour chocolate candy, chocolate bits, marshmallow cream and nuts into sugar mixture. Mix well. Pour into a 9 x 13-inch pan and allow to cool. When completely cool, cut into squares.
Bring milk and butter to a boil. Beat rest of ingredients together and stir into hot milk. Continue stirring until pudding is thick. Beat again before serving.
Brown meat and onions; drain well. Add chili powder and cook for a minute. Then add salt, garlic juice and tomato sauce. Simmer, covered, over low heat for 20 to 30 minutes. Add 2 cups water. Cook in a heavy pan over low heat for at least 2 hours. The longer it cooks the better. Add beans, undrained, in the last 30 minutes of cooking. Serves 4.
Prepare pie shell and bake for 10 minutes. Cream the butter and sugar. Add eggs, vanilla, syrup and pecans. Pour into pie shell and bake at 350° for 45 minutes.
Wash lettuce and drain well. Tear into bite-sized pieces and place in plastic bags. Refrigerate.
Make a brine of vinegar, water and salt. Bring to a boil. Sprinkle a layer of minced garlic in a hot jar. Add 1 or 2 sprigs of fresh dill. Fill with cucumbers and add another sprig of fresh dill. Pour in brine. Seal.
Grease and flour pans. Makes 3 loaves. Bake at 350° for 1 hour.
Pour pineapple juice into punch bowl. Add ice cream and sherbet by small scoopfuls. Add ginger ale and stir slightly. Serve punch immediately. Makes 7 1/2 quarts.
Cook beef in frypan. Drain oil off meat. Add to vegetables and water. Cook on medium heat about 6 hours or crock-pot all day.
In a large stainless steel pot, melt margarine and blend in milk. Add sugar while stirring. Bring to a boil and boil 8 minutes slowly, stirring all the time. Don't let it stick or burn, if at all possible. Take off stove and add flavoring and chocolate chips. Beat until melted. Beat in marshmallow cream and nuts. Mix real good. Pour in a large buttered pan. Put in the refrigerator. When cold, cut in squares.
Preheat oven to 350°. Mix all ingredients together and pour into a greased 9-inch pie plate. Bake for 45 minutes. Let set for 10 minutes before slicing.
Mix soups, chiles and olives. Alternate layers of torn tortillas, sauce, topping bottom layer with the Jack cheese and the top layer with the Cheddar cheese. Let stand in the refrigerator overnight. Bake at 325° for 45 minutes.
Mix all together in blender. Bake at 350° for 35 to 40 minutes. Makes two 8-inch pies.
Combine first 4 ingredients. Beat until light and fluffy. Set aside. Combine remaining ingredients, except walnuts. Mix together and add to first mixture. Add walnuts. Bake at 350° for 45 minutes. Makes 2 loaves.
Beat egg white and water until frothy. Stir in sugar, salt, and cinnamon. Add pecans and stir well until pecans are completely coated. Spread onto large ungreased cookie sheet with an edge. Bake at 200 degrees for 45 minutes, stirring every 15 minutes. Remove from oven, cool, and store in an airtight container.
Beat eggs, sugar, squash, oil and vanilla. Add flour, baking powder, soda, salt and cinnamon. Add nuts and raisins or dates and bake in 2 large loaf pans about 1 hour at 350°, or bake in 4 (1 pound size) loaf pans until done. Real good for freezing.