HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and mushrooms in butter until tender. Stir in beef, garlic, salt, flour, pepper and paprika. Saute additional 5 minutes. Add soup. Simmer uncovered 10 minutes. Add sour cream. Heat through. Serve over noodles, mashed potatoes, rice or toast.
Mix ground beef with first 5 ingredients; set aside. Mix tomato sauce, brown sugar and mustard together. Put 1/2 in hamburger mixture and save remaining 1/2 for top of meat loaf after you put it in pan. Bake at 350° for 1 hour or until done. Bake on 2nd rack level above burner so it won't burn.
Flake salmon and remove bones. Separate eggs; beat whites and yolks, then fold whites into yolks. Add crackers, onions, then egg mixture and milk to salmon. Stir. Pour into a greased loaf pan. Bake at 325° for 45 to 50 minutes until surface doesn't dent.
In a large mixing bowl, put oatmeal, peanut butter and vanilla. Set aside. In a saucepan, combine cocoa, sugar and milk. Add 2 sticks of margarine and bring to a boil. Boil hard for two minutes. Pour over the oatmeal, peanut butter and vanilla. Mix and drop with a spoon.
Mix first 5 ingredients together, and set aside. Mix next 2 ingredients together; set aside.
Place basil, oil, garlic and 1/4 cup of pine nuts in a food processor; process for about 15 seconds. Stir in remaining ingredients. Serve over warm pasta.
Place shortening, flour, onions, green pepper and parsley in large skillet. Cook until onions are brown; add tomatoes, chopped celery, mushrooms, salt and pepper. Add cooked chicken and cover; cook slowly for 1 hour. One half hour before done, add Worcestershire sauce. Serve over cooked rice and sprinkle with chow mein noodles or serve separately. Serves 6.
(Optional: Can also add 1 (14 ounce) can La Choy meatless chow mein.)
Cream butter, adding sugar gradually. Beat mixture until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour with mixture, stirring well. Stir in vanilla and lemon flavoring. Pour batter into greased and floured 10-inch tube pan. Start in a cool oven and cook at 300° for 1 1/2 hours. Cool in pan 10 to 15 minutes; remove from pan. Cool on a rack.
Place pork chops in baking dish, season with salt, pepper and garlic salt. Sprinkle rice over pork chops along with onions, tomatoes and tomato soup. Cover and bake 1 1/2 hours. Makes 6 servings.
Boil 2 1/2 pounds pork roast with salt, pepper and onion for 1 hour. Add tomato soup and boil one more hour. Add one small head of shredded cabbage and sauerkraut; simmer on low heat for another couple of hours.
Cook vegetables according to package directions. Drain well. Put vegetables in 9 x 9-inch casserole dish. Pour undiluted mushroom soup over top. Cut cheese in small pieces. Stir with fork. Cover with stuffing. Dribble margarine over all of casserole. Bake in 350° oven for 30 minutes.
Combine cream cheese, sour cream, sugar and vanilla; beat until smooth and pour into pie shell. Bake at 375° for 20 minutes or until just set; cool. Drain fruits thoroughly; arrange in circle on chilled pie. Stir marmalade; spoon over fruits to glaze.
Cut cucumbers into lengthwise pieces. Dissolve salt in 1 gallon of boiling water and pour over cucumbers. Let stand one week. During that time, stir once every day. At the end of a week, drain off salt water and cover with clear boiling water. Let stand 24 hours. Drain off water. Dissolve alum in 1 gallon boiling water. Pour over cucumbers. Let stand 24 hours, then drain off.	Heat vinegar and sugar very hot. Pour over cucumbers. Let stand 24 hours. Pour liquid off into pan. Reheat to boiling and pour back over cucumbers 4 times, waiting 24 hours between each time. On the fifth day, can pickles. Add pickling spices when vinegar is heated.
Pour lemon juice and Eagle Brand milk in bowl. Mix and let thicken. Add pineapple, nuts and Cool Whip and pour into crusts. Chill overnight.
Mix first 7 ingredients together and pour into greased 9 x 13-inch cake pan. Bake at 350° until done. Spread with marshmallow cream on top while hot. Spread with chocolate icing when cool.
Melt oleo in iron skillet. Add onion, bell pepper, garlic, parsley and green onions. Saute well for 10 minutes. Stir in flour and paprika. Add crawfish. Add water. Stir and simmer for 20 to 25 minutes. Serve over cooked rice.
Preheat oven to 350°. Flatten biscuits. Spread pizza sauce on biscuits. Cut pepperoni into small pieces and place over pizza sauce. Sprinkle with cheese. Bake until biscuits are browned and cheese melts. Watch closely. (I put the pepperoni in the microwave for a few seconds and blot with paper towels to remove excess grease.)
Beat cheese with sugar until smooth and light. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until well blended.
Mix well. Pour into a greased and floured tube or Bundt pan. Bake at 350° for 45 minutes to 1 hour or until top is dry.
Heat 1 cup of water to boiling. Stir in the jello until it dissolves. Remove from heat. Add second cup of water. When cool, add the fruit, if desired. Pour into cupcake pans and cool in the refrigerator until set.
Cook leeks and peeled sliced potatoes in chicken broth, covered, until tender. Run through food mill or sieve or blender. Return to pot and add other ingredients (except chives and paprika). Do not boil after you add the milk and cream. Serve either hot or cold and garnish with the chives and paprika. Serves 4.
Heat oil in skillet. Add chicken and cook until brown. Remove chicken. Add to skillet soup, water, paprika and pepper. Heat to boil. Stir in rice and broccoli. Top with chicken. Cover and cook over low heat 5 minutes or until done. Makes 4 servings.
Sift flour, baking powder and nutmeg in large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in sugars and lemon peel. In small bowl beat eggs and milk. Add to dry ingredients. Mix with wooden spoon just until flour mixture is moistened. Pour into greased 9 x 5 x 3-inch loaf pan and bake in preheated 350° oven for 1 hour and 10 minutes or until cake tester inserted in center comes out clean. Serve slightly warm and thinly sliced.
Wash shrimp; add boiling water and the seasoning. Simmer 5 minutes. Drain, reserving liquid. Shell shrimp and remove black vein. Cook onion in butter for 3 or 4 minutes; add tomatoes and shrimp liquid. Cover and simmer 1/2 hour. Add flour mixed to a paste with a little cold water. Cook until thickened. Add fish fillets, cut in small pieces; simmer 5 minutes. Add shrimp and lobster; heat thoroughly but do not boil. Good with crisp stalks of celery. Makes 4 large servings.
Butter a quart casserole; break up frozen peas and mix in soup. Top with buttered crumbs and bake, uncovered, for 45 minutes at 400°.
Brown onion, bacon and celery. Add flour and pint of water to	form a roux.	(Calorie counters may eliminate the roux.) The roux may be frozen for later use. Cook the potatoes in about a pint of	water; add roux, milk and garlic powder. Pepper and salt to taste. Heat and serve.
Rub the chicken with some of the garlic, salt and pepper and refrigerate about 2 hours. In a Dutch pot, heat oil, saute the chicken, lightly brown. Remove the chicken, add the potatoes, lightly brown and remove and set aside. Add the vinegar to the pot and bring to a boil, scraping up browned bits from the bottom of the pot. Add the chicken, the potatoes and water. Bring to a boil over high heat. Add the rest of the garlic, jalapeno peppers, cilantro and parsley. Cover and lower the heat until chicken is very tender.
Cut pieces of cake and place in bottom of large serving bowl (optional: sprinkle with rum or brandy). Melt jello with 2 cups boiling water. Pour over cake. Cool in fridge. Make vanilla pudding and pour over jello. Spoon fruit over pudding. When ready to serve, cover with whipped cream and garnish with fresh fruit and slivered almonds. Serve with warm Bird's Eye custard and/or ice cream.
Combine all ingredients and place in a 2-quart covered casserole dish and bake 1 hour at 350°.
Fry hamburger. Put in baking dish. Add 1 can of tomato sauce. Put green beans and corn on top of hamburger. Put mashed potatoes on top. Add cheese over potatoes. Bake 45 minutes at 425°.
Preheat oven to 375°. Break up sausage meat into small pieces. Brown in skillet. Remove and drain. Saute onion in fat until transparent. Drain. Combine both into uncooked pastry shell. Sprinkle cheese over all.
Cook seashells until tender, but firm. Drain. Heat sauce, mix with shells. Add mushrooms and half of pepperoni. Sprinkle with parmesan cheese and half of mozzarella cheese. Mix together. Place in buttered casserole dish and top with remaining mozzarella. Place remaining sliced pepperoni on top. Bake at 350° for 30 minutes.
Peel and cube potatoes. Boil in salted water until done (10 to 15 minutes). Drain and cool. Boil eggs. Drain, cool, peel and dice. Mix potatoes, eggs and onions together in a large bowl. Mix Miracle Whip, mustard and ketchup in a separate bowl. Pour over potato mixture. Sprinkle with paprika.
In a large Dutch oven or casserole, combine all ingredients except cabbage. Cover and bake at 350° for 1 1/2 hours. Uncover and stir; add the cabbage, cover again and return to oven for 30 more minutes or until cabbage is tender.
Combine 1/4 cup flour, 1 teaspoon salt, pepper and paprika; mix well. Roll chicken in flour mixture and brown on all sides in shortening or vegetable oil. Remove from skillet and drain on paper towel.
Melt the butter in a heavy 3-quart saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft. Stir in the rice, green pepper, chili powder, oregano, tomato juice and tomato sauce; then add the water and salt. Stir once; cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Makes 6 servings.
Prepare pudding as directed using the milk. Sprinkle half the graham crackers on bottom of pie dish. Top with pudding and half the bananas. Sprinkle half the remaining crumbs and bananas and refrigerate.
In first bowl, sift together flour, sugar, baking powder and salt. Form a well and add Wesson oil, egg yolks, cold water, vanilla and lemon flavoring. Beat with spoon until smooth.
Blend cream cheese, butter and confectioners sugar well. Spread mixture on top of each cookie. Then add a spoonful of strawberry pie filling to each.
Cut water chestnuts in quarters. Cover with sausage. Make into balls. Put sausage balls on cookie sheet and bake at 350° until brown. Serve on toothpicks with sweet hot mustard.
In long dish, layer lettuce, onion, celery, water chestnuts and frozen green peas, in this order. Spread mayonnaise on top. Mix together sugar, salt and pepper and sprinkle over mayonnaise. Last, sprinkle grated Mozzarella cheese over mayonnaise and top with Parmesan cheese.
Mix yeast with warm water and sugar; let work. Mix flour, salt and shortening. Mix the flour mixture with the yeast mixture. Let rise once. Grease a 9 x 13-inch cookie sheet pan. Spread dough in pan. Top with sauce and spaghetti cheese. Bake for 5 minutes in a 350° oven. Top with favorite toppings. Bake for 25 more minutes. Let cool 5 minutes before cutting.
Dump first 7 ingredients into mixing bowl. Beat well. Add vanilla, coconut and pecans. Stir well with spoon. Pour into 4 pie shells. Bake 45 minutes at 350°. Makes 4 pies or serves 24 people.
Mix Crisco, sugar and eggs together, then add flour, cream of tartar, soda and salt. Mix all together. Shape into balls the size of walnuts. Roll balls onto 2 tablespoons of sugar and cinnamon. Cook 8 to 10 minutes at 350°. Makes 5 dozen.
In medium saucepan, combine sugar, cocoa, milk and margarine. Bring to a boil; remove from heat. Stir in peanut butter and vanilla. Add oats; mix well. Drop onto wax paper. Store in a cool place.
Grease and flour a 10 x 4-inch angel cake tube pan. Preheat oven to 325°. Beat butter and 2 1/2 cups of the sugar in a large bowl with electric mixer until well blended. Add egg yolks, one at a time, and continue beating until mixture is creamy-light; add lemon extract and vanilla. Beat egg whites in a medium-size bowl until foamy white. Add remaining 1/2 cup sugar, one tablespoon at a time, beating until mixture forms soft glossy peaks. Stir baking soda into sour cream. Add flour alternately with sour cream mixture to butter mixture, blending well after each addition. Fold in beaten egg white mixture until no streaks of white remain. Pour into prepared pan. Bake in a slow oven (350°) for 1 hour and 30 minutes until cake tester or wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen around edge and tube; remove from pan. Cool completely.
Peel and cook zucchini (6 minutes in microwave). Blend all ingredients in blender (will be creamy). Pour in unbaked pie shell. Sprinkle with nutmeg or cinnamon. Bake at 425° for 15 minutes, then bake at 350° for 20 to 30 minutes, until set.
In a large skillet, saute green pepper, onion and garlic with meat; drain. Add corn, tomato soup and noodles. Cook over low heat for 10 minutes. Add cream cheese. Pour into a large baking dish and bake at 350° until bubbly. Makes 6 servings.
Boil pineapple and sugar. Add this, while hot, to jello which has been dissolved in hot water. Let cool. Add cheese and pecans. Place in refrigerator. When almost congealed, fold in whipped cream or Dream Whip.
In medium bowl combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into unbaked crust. Top with pecan pieces. Put on cookie sheet. Bake in preheated oven at 375° for 40 to 45 minutes until crust is brown. Cool.
In a large, shallow baking dish, mix lemon juice, oil, herbs and spices. Add chicken; turn to coat. Cover and refrigerate, turning occasionally, for several hours or overnight. Remove chicken from marinade. Grill or broil 6 inches from heat, turning and brushing frequently with marinade, for 35 to 45 minutes, or until tender.
Blend all ingredients. Set it in freezer for 1 hour. Shape into ball. Roll in nuts. Serve with assorted crackers.
Grease 8 in. round cake pan. In medium bowl mix flour, wheat germ, baking powder, salt and sugar. With two knives or pastry blender cut butter into flour mixture until it is the consistency of crumbs. Add cheese and apples.
Mix graham cracker crumbs and 1 stick melted oleo. Press in a 9 x 12-inch pan. Beat powdered sugar, 2 sticks oleo and eggs until fluffy. Spread over crumbs. Slice bananas on fluffy mixture. Spread desired amount of crushed pineapple over the bananas and top with Cool Whip. Sprinkle with finely chopped pecans and maraschino cherries. Chill and serve.
Mix lime in water and stir well. Soak cucumbers 24 hours. Then wash 6 times in clean water.
Cream the butter with sugar. Add eggs, one at a time, beating after each. Add whipping cream from carton; do not whip. Add alternately with flour. Add vanilla. Bake in greased and floured tube pan for 1 hour and 15 minutes at 325°.
Cream the sugar, oleo and Eagle Brand milk. Work in nuts and coconut. Chill. Form balls and chill. Melt chips and paraffin in double boiler; stir until smooth. Dip balls in chocolate coating.
Preheat oven to 375°. Empty both mix pouches into bowl. Add egg and maple flavoring. Mix thoroughly. Shape dough into 3/4-inch balls. Roll into 2-inch cylinders in "crescent" shape, tapering ends slightly. Place on ungreased cookie sheet. Bake 8 to 10 minutes. Sprinkle with confectioners sugar immediately. Cool slightly. Roll completely in confectioners sugar while still warm. Makes 36 cookies.
Cream butter and sugars. Add eggs; mix well. Stir in vanilla, peanut butter, soda and oats. When well blended, add chocolate chips, nuts and M&M's.
Cut or tear cake into small pieces. Divide into thirds and place in medium-size bowls. Sprinkle strawberry gelatin over one third, lime gelatin over another and orange gelatin over one third. Toss each lightly with a fork until cake is well coated with gelatin. In a 10-inch tube pan or angel food pan, put strawberry cake pieces in bottom. Spoon strawberries over cake. Spread one third ice cream over strawberries. Repeat layers with lime cake pieces, blueberries, ice cream, orange pieces, mandarin oranges and ice cream. Freeze until firm. Unmold on a chilled dessert plate.
Slice onions into rings. Saute in margarine until limp. Pour half of onions into a 9 x 13-inch baking dish. Cover with Parmesan cheese, then crushed crackers. Repeat layer and bake, uncovered, in 325° oven until golden brown, about 30 minutes.
Drain shrimp reserving some of the liquid. Using fork, blend the shrimp into the cream cheese until there are no large chunks of shrimp. Shape into mound and cover with cocktail sauce. Serve on crackers.
Combine flour with baking powder, salt and sugar into large mixing bowl. Add shortening and milk and mix. Beat for 2 minutes on medium speed of electric mixer. Add remaining 1/4 cup milk, egg and vanilla. Beat 2 minutes longer. Use rubber spatula. Pour into baking dish and bake at 350° for 50 to 55 minutes.
Brown beef in butter. Add remaining ingredients. Cover and cook over low heat 2 hours or until tender. Stir now and then. Serve over noodles.
Whip cream cheese. Gradually beat in milk. Stir in vanilla and juice. Pour in graham cracker crust. Chill 3 hours. Top with cherry pie filling, if desired.
Rinse chicken under cold water. Put soup and milk in crock-pot, stirring well. Add chicken; stir until coated with soup mixture. Cook on low for approximately 6 hours, or until done. Serve over your favorite noodles. Serves 4.
Combine oleo, brown sugar and eggs. Mix well. Add dry ingredients and mix well. Add nuts and chocolate chips. Stir in well. Spread into a 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool and cut into squares. Very good.
In large baking dish layer apple pie filling, yams (amount depends on how many you are feeding). Mix and pour over vegetables the orange marmalade, apricot preserves and cranberry sauce. Sprinkle with a few nuts. Pineapple or dates may be added or substituted here. Bake at 350° for 25 to 30 minutes.
Brush salmon with oil; sprinkle with pepper. Place on oiled grill, meat side down. Cook 2 to 3 minutes on meat side. Turn and cook the rest of the time on the skin side. Brush meat side with more oil and squeeze lemon or lime juice over the top while the fish continues to cook.
Blend Cool Whip, cream cheese and Tang together until smooth. Put in graham cracker crust and refrigerate 2 hours.
Combine all ingredients, except salt and carrots. Simmer until the barley is cooked, about 45 minutes. Season to taste with salt, if needed, and garnish with shredded carrots, if desired.
Place graham crackers down on baking pan. Top with chocolate. Top with marshmallow, then graham cracker. Cook at 350° until slightly melted.
In a skillet, cook the sausage, mushrooms and onion until done. Drain and set aside. In a blender, combine 6 eggs and 3 Tbsp. sour cream for 1 minute. Pour into a greased 9 x 13 pan and bake at 400° for 10 minutes. Spread 1 c. salsa over the egg mixture. Add the meat mixture. Top meat mixture with Velveeta, cheddar, and mozzarella cheeses. Either refrigerate, freeze, or bake at 300° for 45 minutes. Let rest 5 minutes before serving.
Mix crushed cookies with melted butter. Press into 9 x 13-inch cake pan. Beat cream cheese, sugar and Cool Whip and spread over Oreo crust. Mix milk with puddings and spread over cheese layer. Cover with Cool Whip and remaining cookies. Chill overnight.
In a saucepan, bring water to a boil. Whisk in jello and pudding mixes. Return to a boil, stirring constantly. Boil for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and cool whip. Spoon in serving bowl and refrigerate for 2 hours.
Combine corn flake crumbs, 2 tablespoons sugar and butter together and place in pie pan. Remove 2 to 4 tablespoons and reserve for topping. Press until firm on bottom and sides of pan. Beat egg yolks until thick and lemon colored. Combine with sweetened condensed milk. Add lemon juice and lemon peel. Stir until thickened. Beat egg whites until stiff but not dry. Gradually beat in 3 tablespoons sugar. Fold gently into lemon mixture. Pour into pie pan. Sprinkle with reserved crumbs. Freeze until firm.
Cook bacon until it is tearable and hard, but not too crisp. Saute bell pepper and onion in bacon grease. Cook potatoes until firm with some Italian seasoning added to water. Drain water; add chopped stewed tomatoes, onion, bell pepper, mostly drained canned corn, 1 teaspoon Italian seasoning, a tablespoon seasoning salt, minced celery, 1 can tomato puree and heat until it boils. Cover catfish fillets with water in glass bowl; add teaspoon or more of Italian seasoning and microwave 8 to 10 minutes. Drain water and chunk up catfish; add to hot stew. Thicken mixture with tomato paste or an extra can of tomato puree. Simmer awhile and serve in bowl; pass Tabasco. Serve with cornbread and rice.
Combine all ingredients in greased casserole. Bake at 350° for 30 to 40 minutes. Stir once. Makes 6 to 8 servings.
Dissolve gelatin in hot water. Let set on counter until mixture is consistency of jelly. Add strawberries, pineapple, and bananas. Mix thoroughly. Stir in pecans. Pour half of gelatin mixture in bowl. Let stand in refrigerator until firm. Spread sour cream on gelatin and then remainder of gelatin. Let congeal.
Fry sausage until brown on all sides. Drain off all but 3 tablespoons of the fat. Add onions and green peppers; saute until tender. Add remaining ingredients. Stir to blend; simmer 10 minutes and serve hot with cornbread. Serves 10.
In microwave, melt last three ingredients. Tint pink with a few drops of red food coloring. Pour melted marshmallow mixture over popcorn and stir gently to coat. Grease hands well with butter and shape into 10 medium sized balls. Great for girl's birthday party activity!
*Mixture of 1 cup sour cream, 1/2 cup mayonnaise and taco seasoning.
Preheat oven to 425°. Combine all dry ingredients in large bowl. Heat the buttermilk with the chilies, garlic and onions just until small bubbles form around the edges. Remove from heat and let cool. Combine egg whites, fat-free cheese, buttermilk and canola oil and blend well. Add liquid ingredients to the dry ingredients and stir until smooth. Pour into a 9-inch square pan sprayed with nonstick spray and bake for 40 to 50 minutes or until done.
Combine first 5 ingredients; set aside. In another bowl, beat sugar and oil. Add eggs, water and pumpkin and mix. Gradually add dry ingredients. Stir in nuts. Pour batter into 2 greased 9 x 5-inch loaf pans. Bake at 350° for 55 to 60 minutes or until knife inserted in center comes out clean. Cool for 10 minutes in pan. Remove from pan and cool completely. Serve with cream cheese or butter.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shells. Bake in oven at 375° for 40 to 45 minutes. Cool. Pies can be frozen for future use.
Mix first 3 ingredients until blended. Bake until done, about 20 to 30 minutes. Make icing with crushed pineapple and Cool Whip. Put icing on cake and serve immediately or refrigerate.
Brown the rice in bacon grease. Add the remaining ingredients. Simmer until rice is fully cooked. You may have to add more liquid.
Chop artichoke hearts. Blend in mayonnaise, garlic and Parmesan. Bake at 350° until bubbly.
Marinate above in an airtight foil pouch for 8 to 12 hours or overnight. Cook in 275° oven for 8-12 hours.
Drain pineapple. Heat juice with marshmallows until they melt. Dissolve Jell-O into this. Let cool until it starts to thicken. Add pineapple, cheese, nuts and whipping cream. Fold together. Chill until ready to serve.
Mold strawberry jello and relish. Chill until firm. Second mold: Dissolve lemon jello in boiling water. Add marshmallows; stir until melted. Add pineapple syrup. Chill until syrupy. Blend cream cheese, mayonnaise and salt. Add to marshmallow mixture. Stir in drained pineapple. Chill until almost soft set. Fold in cream; pour over first layer. Chill until firm.
In a large bowl, combine the yogurt, mayonnaise, pineapple, poultry seasoning and salt. Stir in the chicken, grapes, celery, apple, almonds and chives. Roll up in lettuce leaves or serve with crackers.