HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thinly slice onions and brown in butter. Add broth, Worcestershire sauce, brandy and a dash of salt and pepper. Simmer until onions are tender. Serve into oven-safe bowls. Sprinkle croutons on top of soup and cover with cheese. Place in oven at 550° until cheese is fully melted and slightly browned. Serve hot.
Place chicken in a single layer in a 13 x 9 x 2-inch baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes.
In a large bowl, combine cooked chicken, drained pineapple, celery, oranges, olives, green pepper and onion. Blend salad dressing and mustard; toss gently with chicken mixture. Cover and chill for several hours. Just before serving, mix in chow mein noodles. Put salad on lettuce lined serving bowl.
Saute bacon and onion in a pan; add and brown hamburger. Drain. Add remaining ingredients; mix. Pour into casserole or baking dish. Cover. Bake at 375° for 30 minutes. Yield: 8 servings.
Brown ground chuck and drain. Add seasonings and tomato to ground chuck and simmer 30 minutes. Spray a 9 x 13-inch cake pan with nonstick coating and cover bottom of cake pan with tortillas. Spread ground chuck mixture over tortillas. Place tortillas on top of ground chuck mixture. Mix cheese and egg; add cottage cheese. Pour mixture over tortillas. Bake at 350° for 30 to 45 minutes before portioning. Serve with 1/2 cup per serving of olive, lettuce, tomato, cheese and onion mixture. Garnish with 1 tablespoon sour cream and paprika.
Peel onions, cut into 1/4 inch slices and separate into rings. Combine next 4 ingredients, stir well. Combine eggs and milk in a separate bowl, beat well. Dip onion rings into flour mixture, then into milk and eggs and back into flour mixture. Fry in deep hot 375° oil until golden brown.
Place brisket, fat side up on rack of broiler pan. Fill pan with water. Sprinkle side of brisket with Allspice. Bake 6 hours at 275°. Wrap in foil and chill. Pour juice in jar and refrigerate. Slice beef 1/4 inch across grain and place in baking dish. Take fat off of juice. Heat juice and bouillon cubes and thicken with cornstarch. Pour gravy over meat. Bake for 1 hour at 350°. Tastes like prime rib. The gravy is great over mashed potatoes.
Mix all ingredients and put in refrigerator until chilled. Shape into small links. Wrap with bacon and secure with toothpick. Bake at 375° for 30 to 45 minutes, or until bacon is done.
Melt butter in deep baking dish. Combine sugar, flour, baking powder, salt and milk. Pour over butter; do not stir. Put peaches on top of flour mixture. Bake at 350° for 1 hour.
Precook the green pepper shells in boiling salted water 5 minutes. Drain and cool. Mix pork and beans, wieners, onion, brown sugar, catsup and mustard. Fill shells and bake at 350° for 20 minutes.
Combine first 6 ingredients, stirring well. Spoon into a lightly greased one quart baking dish; sprinkle with grated parmesan cheese.
Blend butter and sugars. Stir in eggs and vanilla. Sift salt, flour, soda and baking powder. Add to bowl. Mix well. Stir in oats, cornflakes, chocolate chips, pecans and coconut. Place on lightly greased cookie sheet. Bake for 12 to 15 minutes at 350°. Cookies will be soft and chewy if you don't bake them until brown. Makes 36 big cookies.
In a nonstick skillet, melt margarine. Add onion and pepper. Cook until tender. Add ground beef. Continue to cook until done, not brown. Drain. Add beans, sauces, corn and ketchup and cook about 15 minutes. If it becomes too dry, add a little water.
Cook and drain macaroni. Grate cheese. Grease crock-pot. Mix all ingredients in crock-pot. Reserve some of the cheese to put on top. Sprinkle with paprika. Cook on low for 3 1/4 hours.
Use food processor. Mix all ingredients except shrimp. Mix shrimp in last. Mix lightly, leaving shrimp in small pieces. Dip is excellent on crackers, as a chip dip or on bread or toast.
Bake chicken 1 1/2 hours at 350°, covered. Remove from oven. Arrange broccoli under chicken breasts in baking pan.
Mix flour, salt and baking powder. Add the margarine, sugar and currants. Mix with sufficient milk to make a soft dough. Place dough in a greased basin, filling it 2/3 full and cover with wax paper and foil. Steam in a covered saucepan for 2 to 3 hours. Serve with a custard sauce or sprinkled with brown sugar.
Beat eggs and add to sugar and cornstarch mixture; mix well. Add milk to mixture. Cook over low heat until mixture becomes thick, while stirring constantly. Add flavoring and margarine. Layer wafers, bananas slices and pour 1/3 mixture over this. Repeat 2 more times. Top with wafers.
Put cranberry juice and ginger ale into a large punch bowl. Add ice. Decorate with lemon slices with a cherry placed in the center of each slice.
Peel the apples. Take out the core and the seeds. Cut into small pieces. Put apples into a blender or food processor. Add the orange juice. Add the cinnamon to the apples and the orange juice. Blend until the mixture is creamy. Spoon into cups or bowls. Makes four servings.
Melt 2 tablespoons butter in large saucepan; add chicken, salt and pepper. Cook on both sides. Remove from pan. Melt remaining butter; add shallots and mushrooms. Cook until mushrooms are soft. Add wine; bring to a boil, stirring up bottom of pan. Add cream and lemon juice; return to a boil. Pour over cooked chicken.
Mix dry ingredients. Beat eggs; add buttermilk and oil. Mix with dry ingredients. Spray muffin tins with Pam and fill 2/3 full. Cook 20 minutes at 350°. Dough will keep in refrigerator up to 6 weeks.
Heat oven to 350°. Grease and flour square pan; either 8 x 8 x 2-inch or 9 x 9 x 2-inch. Beat all ingredients in a large mixer bowl on low speed, scraping the bowl constantly, for 30 seconds. Beat on high speed, scraping the bowl occasionally, for 3 minutes. Pour into pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
In a large saucepan, heat the oil over medium heat. Add the ham, celery, onion, pepper and garlic. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Cook noodles 5 minutes and drain. Combine all other ingredients with hand mixer. Grease 9 x 13-inch Pyrex dish. Mix noodles with ingredients. Sprinkle top with cinnamon and sugar. Bake at 350° for 1 hour. If this is to be frozen, bake 40 minutes, then, when ready to eat, bake at 350° for 30 minutes.
Heat raspberries with water, sugar and lemon juice. Dissolve cornstarch in cold water; stir in raspberries and cook until thickened and clear. Cool. Melt marshmallows in milk over boiling water; cool thoroughly. Whip heavy cream and fold into marshmallows. Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2 5/8-inch pan. Press firmly into bottom of pan. Spread marshmallow cream mixture over crumbs. Spread raspberry mixture over top. Refrigerate until firm. Serves 12 to 15.
In a large bowl, combine the first four ingredients; set aside. In a saucepan, bring the corn syrup and sugar to a boil, stirring frequently. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15 x 10 x 1-inch baking pan. Cool. Cut into 3 x 3-inch bars.
In a buttered 2-quart casserole mix tomatoes and 2 cups stuffing together. Stir in onion, sugar and seasonings. Dot with oleo. Sprinkle remaining stuffing on top. Bake at 375° for 45 minutes.
In a Dutch oven, cook beef and onion until beef is brown and onion is tender but not brown. Drain off fat. Stir in spaghetti sauce, undrained tomatoes, beans, 1 cup water, eggplant or zucchini, chili peppers, chili powder, and cumin. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until eggplant or zucchini is tender. Season with salt and pepper. To serve right away, ladle into bowls. Top with cheese and green onions, if desired. Makes 12 servings.
In mixing bowl, cream butter and sugar. Beat in egg and 3 tablespoons Drambuie. Slowly add flour and mix well. Shape dough into a 12-inch log. Wrap dough in plastic wrap and chill for 1 hour or until firm. Cut dough into 1/4-inch thick slices. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on wire rack.
Cream shortening and sugar; add egg. Stir in raisins and nuts. Sift together flour, salt, baking soda, baking powder and cinnamon. Add to creamed mixture. Stir in cranberry sauce. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 40 to 50 minutes. Remove from pans and cool on wire rack.
In a bowl, cream together sugar and shortening. Add egg and stir. In small bowl, dissolve baking soda in molasses. Stir into creamed mixture. Add the dry ingredients. Stir well. Form into balls. Place onto cookie sheet. Flatten. Bake in a preheated 400° oven for 12 minutes.
Mix all ingredients together. Spread in 9 x 13-inch baking pan. Sprinkle a lot of grated Parmesan cheese on top. Dot with butter or margarine. Bake at 350° for 1 1/2 hours.
Cut fish into serving size pieces. Place in a greased 11 x 7 x 2-inch baking dish. Combine remaining ingredients; sprinkle over fish. Bake at 350° for 25 minutes or until fish flakes easily with a fork. Makes 6 servings.
Mix ingredients. Spoon into little balls onto lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Dissolve gelatin in boiling water; add berries, stirring occasionally until thawed. Add pineapple; pour half the mixture into 8 x 8 x 2-inch pan. Chill until firm. Spoon sour cream over chilled gelatin, spreading in an even layer. Pour remaining gelatin over; chill until firm.
Soften cream cheese in microwave. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional Cool Whip (and nuts, if desired).
In small mixing bowl, stir together cranberry sauce, 1/2 of walnuts, raisins, cinnamon and cloves. Cover and chill cranberry mixture thoroughly in refrigerator. Stir mixture before serving. Sprinkle remaining walnuts over top before serving. Makes 12 servings.
Combine juices and water with rhubarb. Bring to a boil and add pectin. Stir until pectin is dissolved and add the sugar. Boil gently for 5 minutes.
Heat electric wok or skillet at 325° for 2 to 3 minutes; add oil and heat 1 minute. Add celery, onion and broccoli; stir-fry 2 minutes. Add cabbages and stir-fry 3 minutes. Cover and cook vegetables over low heat 3 minutes. Stir in salt, pepper and Worcestershire sauce. Serve immediately. Serves 6.
Combine butter, cream cheese and 1 cup flour with a pastry blender until crumbly. Press into pie plate to form crust. Refrigerate. Preheat oven to 350°. Cook spinach until tender. Drain and blot on paper towels to remove all excess water. In a large bowl combine spinach and 2 Tablespoons flour. Add remaining ingredients and mix well. Pour mixture into chilled shell and bake 1 hour or until set.
Add sugar to the ground cranberries and let stand 1 hour. Dissolve lemon Jell-O in boiling water. When it starts to congeal, add cranberries. Add celery and almonds. Place in pan and set in refrigerator to congeal. Use dressing to taste.
Mix together the dry jello, pineapple with juice and marshmallows. Refrigerate overnight. Two to three hours before serving, fold in buttermints and Cool Whip. Refrigerate until serving. Very sweet, but delicious!
In a saucepan place sugar, oleo, salt and syrup; bring to a boil. Boil 5 minutes. Add 1 teaspoon baking soda. Pour over popcorn on a large baking sheet. Stir well. Bake at 250° for 1 hour. Stir well every 15 minutes.
Combine peach pie filling, pineapple, mandarin oranges, strawberries and apples. Cover and place in refrigerator overnight. One hour before serving, add kiwi and banana. Serves 15.
Cream butter; gradually add sugar, mixing well. Add eggs and mix well. Sift flour and add it to all the spices and salt. Dissolve soda in buttermilk and add to the flour mixture. Add this to sugar and butter mixture and beat after each addition. Add nuts and raisins and stir in jam evenly. Makes three 9-inch layers. Bake at 350° for 25 to 30 minutes.
Dip chicken in melted butter, then in remaining ingredients. Bake uncovered in greased pan at 350 degrees for 30-40 minutes.
Mix dry ingredients together. Add eggs and oil. Mix well. Add vanilla. Add pineapple, pecans and bananas. Bake at 350° for 30 to 35 minutes. Bake in tube pan.
Mix the 2 tablespoons sugar and 2 teaspoons cinnamon. Set aside. Cream the margarine, 1 1/2 cups sugar and eggs in a large bowl. Mix and stir in flour, cream of tartar, soda and salt. Chill dough. Roll in balls, then in sugar and cinnamon mix. Bake at 400° for 8 minutes. Makes 3 dozen. Cool on rack. Freeze well.
Combine onion, celery and butter in pan until vegetables are tender-crisp. Stir in remaining ingredients. Simmer until liquid is absorbed and rice is tender.
Mix egg, shortening and sugars. Add oil, coconut and oatmeal. Mix in remaining dry ingredients and flour. Then add Rice Krispies and chopped walnuts. Roll into balls. Place on greased cookie sheet and flatten with a glass dipped in sugar. Bake 12 minutes at 350°.
Fill jar with fresh, washed whole cucumbers. Put in next 3 items on top of pickles. Fill jar with vinegar. Let stand until December. Take out cucumbers and wash in cold water to remove alum and salt. Slice and put back in jar. Add sugar and water. Put lid back on jar. Turn upside down each day until sugar turns to syrup and comes up over pickles. They are ready to eat. Store in refrigerator.
Soften cream cheese; add other ingredients, except pecans. Roll into a large ball, then roll in chopped pecans. Wrap in foil and refrigerate overnight. Sprinkle with additional paprika.
Mix lemonade with milk. Fold in other remaining ingredients. Pour into pie shells. Chill and serve.
Place 4 crackers on a tablecloth. Smooth peanut butter over them; add jam, jelly or honey. Top with remaining crackers. Lay a knife on tablecloth. Leave top off honey, jam or jelly, whichever you use. Stay out of house until wife "cools-off"!
Place all ingredients into a blender. Blend until smooth. Experiment with different amounts of fruit, yogurt and juice--to your taste and texture.
Cut chicken into bite size pieces. Saute in oil until done. Combine soy sauce, oil, garlic and lemon juice. Add the cooked chicken and cut up lettuce, broccoli, tomatoes, cucumbers, walnuts and peppers. Add can of water chestnuts (drained). Toss with chicken mixture. Marinate overnight. Before serving, add the sesame seed.
Put rice in bottom of 2-quart casserole. Mix soups with water and pour over rice. Dip chicken breasts in melted butter and place on top of rice. Bake at 325° for 45 to 50 minutes.
Slice pork into 1/8-inch strips. Marinate in soy sauce, vinegar, sesame oil, garlic and ginger for 15 minutes. Heat oil in skillet until hot. Add pork and stir-fry for 3 to 5 minutes. Add vegetables (unthawed) and the chicken broth or water. Stir all together. Cover and steam for 3 minutes until vegetables are heated through, yet still crisp and tender. Serve over hot cooked rice.
Fry onions and mushrooms in butter for 5 minutes. Blend in flour. Add milk gradually; heat to boiling. Remove from heat. Stir in cheese, egg yolks, tuna and seasoning. Allow to cool; spread on toast. Cover with bread crumbs and brown in oven!
Melt margarine and peanut butter. Remove from heat. Add sugar and vanilla. Pour into buttered pan for cooling.
Mix together all dry ingredients. Add butter, shortening, milk, eggs and orange juice. Mix thoroughly. Spoon batter into greased muffin pans until 2/3 full. Top each muffin with an orange section. Bake in 375° oven for 20 to 25 minutes. Makes 3 dozen muffins.
Peel, quarter and slice potatoes. Cook in boiling salted water (boil water, then add potatoes) for 5 minutes (no longer or potatoes will become mushy). Drain. Spread out in greased casserole. Pour butter mixture (last 4 ingredients) over all and stir to coat. Bake at 375° for 1 1/2 hours.
Cream margarine, shortening and sugar. Add flavoring. Add eggs, one at a time. Add flour, then 7-Up. Beat and pour in a tube pan. Bake for 1 hour and 10 minutes at 350°.
In a heavy large pot with a lid, heat the oil over high heat until a light haze begins to form over it. Then add the chopped onion and leek, green pepper, garlic, celery and carrots, Cook, stirring occasionally, for about 5 minutes or until the vegetables are wilted, but not brown. Add the tomatoes, tomato paste, wine and 1/4 cup chopped parsley, 1 teaspoon salt and a few grindings of pepper, bay leaf, 1 teaspoon thyme, 1/2 teaspoon oregano and rosemary and bring to a boil. Lower heat; partially cover and simmer 15 minutes.
Mix stuffing and butter. Line casserole, saving some for topping. Mix all other ingredients and pour into casserole. Spread stuffing mixture over top. Bake for 30 minutes at 350°.
Preheat oven to 350°. Grease cookie sheets. Cream butter, peanut butter and both sugars; beat in egg, syrup and vanilla. Sift together flour, baking powder and salt. Beat into butter mixture until well blended. Stir in oats and coconut. Drop by teaspoons onto greased cookie sheets. Bake 12 to 15 minutes. Makes approximately 6 dozen cookies.
Thaw frozen fruit; do not drain. Place raspberries in a blender container	and blend until smooth. Strain and discard seeds. Transfer strained	berries to medium mixing bowl. Place cherries in blender, add apple juice concentrate. Cover and blend until smooth. Combine the berries in mixing bowl. Transfer fruit mixture to freezing container. Cover and freeze overnight	or up to 2 months. For each 10 ounce serving, scrape spoon across frozen slush mixture and spoon about 3/4 cup into chilled 10 ounce tumbler. Slowly pour in 4 ounces of the lemon-lime carbonated beverage. Stir gently to mix. Garnish with lime slice, if desired.
Cook dates, pecans and milk on low heat, stirring constantly. Cook approximately 3 minutes. Spread on Ritz crackers (approximately 60 to 70). Bake at 350° for 6 minutes.
Melt butter in Dutch oven over low heat. Add flour, stirring until smoothy. Cook 1 minute, stirring constantly. Add onion and garlic. Cook 1 minute. Gradually add the chicken broth, stirring constantly. Add potatoes and salt. Bring to a boil and simmer for 15 minutes. Add milk and heat.
Layer in order as listed in a 9 x 13-inch baking pan. Set overnight in refrigerator.
Combine peas, ham hocks or ham, onion, thyme and water. Add potatoes, rutabaga, celery root, leek and salt. Combine ingredients in a large Dutch oven and simmer for 1 1/2 to 2 hours. Add vegies and salt and cook for another 30 to 45 minutes. If using ham hocks, remove, trim, cut finely and return to the soup!
Peel, cook and dice potatoes. Cook chopped onion in milk. Do not let boil. Melt stick of butter in hot onion milk mixture. Mash potatoes with the hot onion milk butter mixture. Beat until creamy. Put cool potatoes in individual packages and store in freezer. When ready to use, thaw out, place in Corning Ware dish and reheat in a steamer. Will taste like fresh mashed potatoes.
Grind the beets, onions and green peppers. Tie the cloves in a cheesecloth bag. In a large kettle, combine the vegetables, clove bag, sugar, vinegar, 1/2 cup water and 1 tablespoon salt. Bring to a boil and then reduce heat. Cover; simmer 20 minutes, stirring occasionally. Remove clove bag. Ladle into hot jars and adjust lids. Put in boiling water bath for 15 minutes.
Mix broccoli, carrots, celery and onion. Put in refrigerator. Mix lemon juice, mayonnaise and sugar. When ready to serve, pour dressing over broccoli mix; mix well. Can use raisins and nuts in mix, if desired.
Mix lime juice with condensed milk and Cool Whip. Pour mixture into cooked pie crust. (Real easy and good.)
Boil rice and onions together for 12 to 15 minutes in water. In bottom of casserole, put rice and onions. Add corn for next layer. Mix tomatoes with tomato paste; pour over top. Punch with a fork to distribute evenly. Put sausage* on top. Bake 1 hour at 375°.
Dissolve white syrup with sugar. Bring to a boil. Take off heat and stir in peanut butter and Special K cereal. Drop on waxed paper or cookie sheet. I like to go back and roll each one into a ball. Let cool or eat immediately!
Let frozen rolls thaw for 10 minutes. Then cut in 1/2 or 1/3 rolls. If fresh dough, roll into small balls. Grease Bundt pan. Sprinkle 1/2 cup nuts. Dip rolls in melted butter and roll in cinnamon and sugar. Place in pan. Sprinkle pudding over top of rolls. Melt margarine and mix in brown sugar. Drizzle over top. Let stand 10 to 12 hours or overnight. Bake at 350° for 25 to 30 minutes. When done, invert on cake pan and nuts will be on top. (Do not use a glass plate.)
Combine flour, baking soda, spices and 1/2 tsp. salt; set aside.
Mix brown sugar, peanut butter and Karo and bring to a boil. Stir in Special K. Roll by spoonfuls into balls and cool on wax paper.
Cut tops from peppers. Remove seeds. Combine all ingredients. Stuff peppers with mixture. Bake 1 hour at 325°. Yields 4 servings.
Mix Kool-Aid and sugar until sugar is dissolved. Add lemonade, apple juice and ice water and stir. Makes about 1 gallon.
Place hearts in casserole; sprinkle with next 5 ingredients. Add soup; stir to coat. Mix together oil and bread crumbs. Sprinkle over top. Bake at 375° for 40 minutes.
Cook macaroni in salted water until al dente, rinse with cold water, drain and set aside. In skillet, saute onion with 2 Tbsp. butter until golden. Add beef, tomato sauce, salt, garlic and 1/2 tsp. cinnamon. Simmer 20 minutes. In greased 13X9 pan, place half the macaroni, then meat mixture and top with remaining macaroni. Sprinkle with remaining cinnamon. In saucepan, melt 2 Tbsp. butter and stir in flour. When bubbling, pour in hot milk, whisk smooth and simmer 5 minutes until thick. Remove from heat and let cool slightly. Beat eggs slightly and slowly spoon in half the hot cream sauce, beating constantly. Add to remaining hot mixture, season with salt, pepper and nutmeg. Pour hot mixture over macaroni.
Cook and debone chicken. Add salt and pepper. Remove chicken from broth. Cook spaghetti in chicken broth; drain, and add chicken. Add mushrooms, peppers and oregano. Melt the cheese with the milk in the microwave; blend and add to chicken. Blend well.
Preheat oven to 350°. In large skillet, brown chops; drain on paper towels. In buttered 2-quart oblong baking dish, arrange potatoes, mushrooms and chops. In small bowl, combine water and soup mix. Pour over meat. Cover with foil and bake 1 1/4 hours or until potatoes are tender. Makes 6 servings.
Put sugar and 3 cups of water in gallon size pan. Stir until dissolved over medium heat. Add orange juice, lemonade and enough water to make 1 gallon. When dissolved, add vanilla and almond extract. Can be served hot or cold.
Brown sliced sausage in pot. Add frozen corn. Mix flour and 1/2 cup milk and pour over mixture. Heat 1 1/2 cups milk in saucepan and pour over corn and heat until thickened.
Cut thin slice from stem end of each tomato; remove pulp to form shallow cups. Remove seeds and chop tomato pulp. Combine with 2 tablespoons cheese, 1 tablespoons parsley and pepper. Fill tomato cups with mixture. Combine bread crumbs, remaining cheese and parsley. Spoon mixture evenly over filling. Place in disposable foil pan. Cover loosely with foil. Cook over medium coals 15 minutes or until heated through.
Line 12 x 18-inch cookie sheet or jelly roll pan with aluminum foil. Place graham crackers on foil bringing foil up to form edges for crackers. Preheat oven to 350°. Boil brown sugar and margarine cubes together for 3 or 4 minutes, stirring constantly. Add pecans and spread evenly over crackers. Bake 10 minutes in preheated oven. When cool, cut along indentations of graham crackers. Makes 4 dozen cookies.
Mix all above ingredients and marinate at room temperature for 1 hour. Cook your favorite pasta (ziti) and toss with tomato sauce while still hot.